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"disqusTitle": "Food, Art, Community: In a Changing SF, Can SOMA's Palette Serve Up All Three?",
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"content": "\u003cp>[aside postID='bayareabites_133413,bayareabites_133528,bayareabites_131884' label='Feast Your Eyes on These']\u003c/p>\n\u003cp>Tucked away on Folsom and 4th Street is a combination restaurant, art gallery and artist workshop with one caveat: it was created to be torn down a year later.\u003c/p>\n\u003cp>When asked about \u003ca href=\"https://www.palette-sf.com/\">Palette\u003c/a>, chef and owner \u003ca href=\"https://www.palette-sf.com/chef-bio\">Peter Hemsley\u003c/a> admits, “We repurposed it in a way that I don't think any rational restaurateur would have done.” But when it comes to passion projects, that just seems to be how the chef/artist operates.\u003c/p>\n\u003ch2>Food, Art and a dash of French\u003c/h2>\n\u003cp>Hemsley was a history and political science major in college, but his interest in food and art started when he was just a child living in Minnesota. His mother was a very good, untrained cook who liked to, he says, “experiment with the new, trendy stuff, or stuff that other people were trying.” She always had an eye towards “older, practiced, classic recipes from her parents' heritage.”\u003c/p>\n\u003cfigure id=\"attachment_134059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134059\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg\" alt=\"Chef and owner Peter Hemsley\" width=\"1920\" height=\"2423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-768x969.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-1020x1287.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-951x1200.jpg 951w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and owner Peter Hemsley \u003ccite>(Jane Fisher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he had to fend for himself in college without mom’s cooking, Hemsley’s curiosity and interest in food culture grew; he also began working in restaurants during his summers. Working at a French eatery sparked his interest in French culture and the language. Eventually, he would spend four years in France, a lengthy sabbatical during which his enthusiasm for food and art became a joint passion.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To learn the language, Hemsley devoured French culinary cookbooks and books about food history. Fascinated by historic recipes, he began illustrating them just for fun. “I think I started doing it to have cool decorations in my apartment,” he says. “Even two, three years later, I still didn't know what I was doing with all this collected collateral stuff, until I started doing ink and watercolor drawings of recipes, and trying different mediums. That's where it really started to click, and say, ‘All right, well I'm doing all this art activity with the materials of the kitchen...’\"\u003c/p>\n\u003cfigure id=\"attachment_134061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134061\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/D85_3425.jpg\" alt=\"Some of Hemsley's art is on display at Palette's gallery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Hemsley's art is on display at Palette's gallery. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A temporary location goes all out\u003c/h2>\n\u003cp>After years in the kitchen as a professional chef (including a period of time at the Michelin-starred Quince), Hemsley dreamed of having both his own studio space and a place to continue his private dining business. He met with artists to learn more about what a studio needed to make it attractive for other artists to work there. During this period, he says, “The notion of a kitchen within a restaurant within an art gallery came out of that. So I was looking for a space that could accommodate all those things.”\u003c/p>\n\u003cp>Finding the warehouse space that would be the perfect vessel for this dream took time. “They're rare, and they're not in the most desired areas of town,” Hemsley says. “But I did find one, and it seemed to accommodate exactly the kind of space that I had the vision to create.”\u003c/p>\n\u003cp>Said space was not the one where I met him in 2019 for this interview—in September 2017 he found a warehouse on 12th Street, let’s call it Palette 1.0.\u003c/p>\n\u003cfigure id=\"attachment_134062\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134062\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Shop_Ghost_Media_Inc-e1561566954517.jpg\" alt=\"At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces.\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In his grand dreams, Hemsley explains, “That'll be the fully formed Palette.” It will have a restaurant with an evolving salon wall of art, a gallery for exhibitions and arts, and on a mezzanine level, a residency workshop.\u003c/p>\n\u003cp>The Palette where we met for this interview was, in fact, a “swing space”—a test to see how the concept he dreamed of would work on an operational level. Hemsley was at the original warehouse for less than a year when he realized his ambitious construction vision would eliminate all the working space and displace his team. They toyed with different ideas (at one point a mobile Palette was on the table), and he was looking for a rented kitchen space when the Folsom Street location (Palette 2.0) caught his eye.\u003c/p>\n\u003cfigure id=\"attachment_134060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134060\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/palette-bar-before-after.jpg\" alt=\"The bar at Palette before and after renovations\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Palette before and after renovations \u003ccite>(Joey Campbell/Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former automotive building was sitting empty and would have remained empty for another year-and-a-half to two years until demolition and construction for a hotel space began. With a vague end date in mind, the realtor was offering it at a favorable below-market rate, and Hemsley jumped on the chance to “test” his ideas out for Palette.\u003c/p>\n\u003cp>For a test that might only last a year, his team has utterly transformed the empty space.\u003c/p>\n\u003cfigure id=\"attachment_134063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134063\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg\" alt=\"The dining room at the Folsom St.’s Palette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the Folsom St.’s Palette \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Customized and community-minded\u003c/h2>\n\u003cp>Palette’s every surface is lovely, even the walls. A colorful floral mural by Velia De Luliis blooms next to the kitchen, hand-painted ceramic dishes draw the eye as much as the food, and the white walls of the gallery and boutique provide a nice contrast to the deep teal splashed around the dining room.\u003c/p>\n\u003cfigure id=\"attachment_134070\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134070\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02050.jpg\" alt=\"At Palette, the ceramic plates are designed and handpainted with specific dishes in mind.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Palette, the ceramic plates are designed and handpainted with specific dishes in mind. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's important to me that people see in a lot of ways the level of thought, the level of production, the specialness of what we're doing is communicated not only by the objects that we have here but the nature of the space,” Hemsley explains. “There's more we could do here, but I think we did an outstanding job. People are impressed by the level that we have gone to it. I think they're more in shock that it's just a temporary spot.”\u003c/p>\n\u003cp>And what is Palette’s blueprint—the dream that Hemsley is working to build? Just like his own passions cover both food and art, he wants Palette to be a space where food, art and community can thrive.\u003c/p>\n\u003cp>“In a lot of ways, a restaurant is great to be interested in and want to be invested in from a business standpoint, but it could be so much more profoundly impactful for the community if those funds were being directed towards something that actually has a deeper impact on the community,” says Hemsley.\u003c/p>\n\u003cp>“A restaurant space is a great community asset. People can patronize it, love it, can use it as a place for social gathering.”\u003c/p>\n\u003cfigure id=\"attachment_134065\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003cimg class=\"size-full wp-image-134065\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02044.jpg\" alt=\"Even something as simple as fried artichoke gets its own intricately designed, handmade vessel.\" width=\"853\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044.jpg 853w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-768x1152.jpg 768w\" sizes=\"(max-width: 853px) 100vw, 853px\">\u003cfigcaption class=\"wp-caption-text\">Even something as simple as fried artichoke gets its own intricately designed, handmade vessel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chairs, the glasses, the menu—every aspect of Palette’s design is intentional, showcasing the talents of \u003ca href=\"https://www.palette-sf.com/art/artisans\">local artists\u003c/a> and Hemsley’s creative culinary mind. A bonus to working with smaller, local artists is that they’re more interested in working on what Hemsley describes as “challenging projects that are typically not in the scope of what you might find commercially.”\u003c/p>\n\u003cp>As for the artists themselves, he thinks of it as “an opportunity for them to start scaling their business and realize a potential in themselves that this could go somewhere bigger than they ever imagined.”\u003c/p>\n\u003cfigure id=\"attachment_134066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02060.jpg\" alt=\"Palette’s Apple Rosette Tart is served on a glass apple plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Palette’s Apple Rosette Tart is served on a glass apple plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Palette’s glassblower Sam Schumacher of Rocket Glass Works makes all of the custom glasses for the restaurant with just one assistant to help him. Yes, it costs more, but Hemsley believes it’s worth it, the unique objects become more meaningful for diners.\u003c/p>\n\u003cp>While each item is more expensive to produce, there’s a sustainability angle to partnering with local artisans like Schumacher and Palette’s ceramics artist, Andrew Kontrabecki. In restaurants where breakage is an issue (broken glass or dropped tray of plates), Palette’s team save all the broken pieces to melt or grind down and use the materials again in new tableware. “It's not necessarily the best financial model,” Hemsley admits, “but it's not a wasteful model.”\u003c/p>\n\u003cfigure id=\"attachment_134067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02046.jpg\" alt=\"Broken glasses or plates are saved and the shards can be reused in the future for new pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Broken glasses or plates are saved and the shards can be reused in the future for new pieces. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with art as the medium, Hemsley has more freedom with his menu as well, explaining, “What we're trying to do here is influenced by many of the experiences I've had, but much more personal because bringing art into the vein of it, it helps give it a sense of purpose. What is Palette and the food culture here? It can really be anything. It's not tied to a national cuisine type, it's not tied to a certain true cultural or direction orientation.”\u003c/p>\n\u003cp>Palette in its current form has a limited lifespan—according to Joey Campanella, the Director of Operations, “the plans for the eventual development of the Folsom Street building are ever-changing so if and when this location will close is up in the air!”\u003c/p>\n\u003cp>But don’t cry over spilled milk just yet. Their 12th Street location is already undergoing construction, and, once it’s ready and the Folsom Street location has reached the end of its term, elements from the Palette 2.0 version will be implemented into the new and improved Palette Hemsley has dreamed of all this time.\u003c/p>\n\u003cfigure id=\"attachment_134068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg\" alt=\"The art gallery at Palette will have rotating displays from Bay Area artists.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The art gallery at Palette will have rotating displays from Bay Area artists. \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Palette\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9mGaE3zumYkBYSeR9\">816 Folsom St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://www.facebook.com/palettesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/palette.sf/\">Instagram\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away on Folsom and 4th Street is a combination restaurant, art gallery and artist workshop with one caveat: it was created to be torn down a year later.\u003c/p>\n\u003cp>When asked about \u003ca href=\"https://www.palette-sf.com/\">Palette\u003c/a>, chef and owner \u003ca href=\"https://www.palette-sf.com/chef-bio\">Peter Hemsley\u003c/a> admits, “We repurposed it in a way that I don't think any rational restaurateur would have done.” But when it comes to passion projects, that just seems to be how the chef/artist operates.\u003c/p>\n\u003ch2>Food, Art and a dash of French\u003c/h2>\n\u003cp>Hemsley was a history and political science major in college, but his interest in food and art started when he was just a child living in Minnesota. His mother was a very good, untrained cook who liked to, he says, “experiment with the new, trendy stuff, or stuff that other people were trying.” She always had an eye towards “older, practiced, classic recipes from her parents' heritage.”\u003c/p>\n\u003cfigure id=\"attachment_134059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134059\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg\" alt=\"Chef and owner Peter Hemsley\" width=\"1920\" height=\"2423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-768x969.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-1020x1287.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-951x1200.jpg 951w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and owner Peter Hemsley \u003ccite>(Jane Fisher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he had to fend for himself in college without mom’s cooking, Hemsley’s curiosity and interest in food culture grew; he also began working in restaurants during his summers. Working at a French eatery sparked his interest in French culture and the language. Eventually, he would spend four years in France, a lengthy sabbatical during which his enthusiasm for food and art became a joint passion.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To learn the language, Hemsley devoured French culinary cookbooks and books about food history. Fascinated by historic recipes, he began illustrating them just for fun. “I think I started doing it to have cool decorations in my apartment,” he says. “Even two, three years later, I still didn't know what I was doing with all this collected collateral stuff, until I started doing ink and watercolor drawings of recipes, and trying different mediums. That's where it really started to click, and say, ‘All right, well I'm doing all this art activity with the materials of the kitchen...’\"\u003c/p>\n\u003cfigure id=\"attachment_134061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134061\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/D85_3425.jpg\" alt=\"Some of Hemsley's art is on display at Palette's gallery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Hemsley's art is on display at Palette's gallery. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A temporary location goes all out\u003c/h2>\n\u003cp>After years in the kitchen as a professional chef (including a period of time at the Michelin-starred Quince), Hemsley dreamed of having both his own studio space and a place to continue his private dining business. He met with artists to learn more about what a studio needed to make it attractive for other artists to work there. During this period, he says, “The notion of a kitchen within a restaurant within an art gallery came out of that. So I was looking for a space that could accommodate all those things.”\u003c/p>\n\u003cp>Finding the warehouse space that would be the perfect vessel for this dream took time. “They're rare, and they're not in the most desired areas of town,” Hemsley says. “But I did find one, and it seemed to accommodate exactly the kind of space that I had the vision to create.”\u003c/p>\n\u003cp>Said space was not the one where I met him in 2019 for this interview—in September 2017 he found a warehouse on 12th Street, let’s call it Palette 1.0.\u003c/p>\n\u003cfigure id=\"attachment_134062\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134062\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Shop_Ghost_Media_Inc-e1561566954517.jpg\" alt=\"At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces.\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In his grand dreams, Hemsley explains, “That'll be the fully formed Palette.” It will have a restaurant with an evolving salon wall of art, a gallery for exhibitions and arts, and on a mezzanine level, a residency workshop.\u003c/p>\n\u003cp>The Palette where we met for this interview was, in fact, a “swing space”—a test to see how the concept he dreamed of would work on an operational level. Hemsley was at the original warehouse for less than a year when he realized his ambitious construction vision would eliminate all the working space and displace his team. They toyed with different ideas (at one point a mobile Palette was on the table), and he was looking for a rented kitchen space when the Folsom Street location (Palette 2.0) caught his eye.\u003c/p>\n\u003cfigure id=\"attachment_134060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134060\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/palette-bar-before-after.jpg\" alt=\"The bar at Palette before and after renovations\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Palette before and after renovations \u003ccite>(Joey Campbell/Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former automotive building was sitting empty and would have remained empty for another year-and-a-half to two years until demolition and construction for a hotel space began. With a vague end date in mind, the realtor was offering it at a favorable below-market rate, and Hemsley jumped on the chance to “test” his ideas out for Palette.\u003c/p>\n\u003cp>For a test that might only last a year, his team has utterly transformed the empty space.\u003c/p>\n\u003cfigure id=\"attachment_134063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134063\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg\" alt=\"The dining room at the Folsom St.’s Palette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the Folsom St.’s Palette \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Customized and community-minded\u003c/h2>\n\u003cp>Palette’s every surface is lovely, even the walls. A colorful floral mural by Velia De Luliis blooms next to the kitchen, hand-painted ceramic dishes draw the eye as much as the food, and the white walls of the gallery and boutique provide a nice contrast to the deep teal splashed around the dining room.\u003c/p>\n\u003cfigure id=\"attachment_134070\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134070\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02050.jpg\" alt=\"At Palette, the ceramic plates are designed and handpainted with specific dishes in mind.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Palette, the ceramic plates are designed and handpainted with specific dishes in mind. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's important to me that people see in a lot of ways the level of thought, the level of production, the specialness of what we're doing is communicated not only by the objects that we have here but the nature of the space,” Hemsley explains. “There's more we could do here, but I think we did an outstanding job. People are impressed by the level that we have gone to it. I think they're more in shock that it's just a temporary spot.”\u003c/p>\n\u003cp>And what is Palette’s blueprint—the dream that Hemsley is working to build? Just like his own passions cover both food and art, he wants Palette to be a space where food, art and community can thrive.\u003c/p>\n\u003cp>“In a lot of ways, a restaurant is great to be interested in and want to be invested in from a business standpoint, but it could be so much more profoundly impactful for the community if those funds were being directed towards something that actually has a deeper impact on the community,” says Hemsley.\u003c/p>\n\u003cp>“A restaurant space is a great community asset. People can patronize it, love it, can use it as a place for social gathering.”\u003c/p>\n\u003cfigure id=\"attachment_134065\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003cimg class=\"size-full wp-image-134065\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02044.jpg\" alt=\"Even something as simple as fried artichoke gets its own intricately designed, handmade vessel.\" width=\"853\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044.jpg 853w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-768x1152.jpg 768w\" sizes=\"(max-width: 853px) 100vw, 853px\">\u003cfigcaption class=\"wp-caption-text\">Even something as simple as fried artichoke gets its own intricately designed, handmade vessel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chairs, the glasses, the menu—every aspect of Palette’s design is intentional, showcasing the talents of \u003ca href=\"https://www.palette-sf.com/art/artisans\">local artists\u003c/a> and Hemsley’s creative culinary mind. A bonus to working with smaller, local artists is that they’re more interested in working on what Hemsley describes as “challenging projects that are typically not in the scope of what you might find commercially.”\u003c/p>\n\u003cp>As for the artists themselves, he thinks of it as “an opportunity for them to start scaling their business and realize a potential in themselves that this could go somewhere bigger than they ever imagined.”\u003c/p>\n\u003cfigure id=\"attachment_134066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02060.jpg\" alt=\"Palette’s Apple Rosette Tart is served on a glass apple plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Palette’s Apple Rosette Tart is served on a glass apple plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Palette’s glassblower Sam Schumacher of Rocket Glass Works makes all of the custom glasses for the restaurant with just one assistant to help him. Yes, it costs more, but Hemsley believes it’s worth it, the unique objects become more meaningful for diners.\u003c/p>\n\u003cp>While each item is more expensive to produce, there’s a sustainability angle to partnering with local artisans like Schumacher and Palette’s ceramics artist, Andrew Kontrabecki. In restaurants where breakage is an issue (broken glass or dropped tray of plates), Palette’s team save all the broken pieces to melt or grind down and use the materials again in new tableware. “It's not necessarily the best financial model,” Hemsley admits, “but it's not a wasteful model.”\u003c/p>\n\u003cfigure id=\"attachment_134067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02046.jpg\" alt=\"Broken glasses or plates are saved and the shards can be reused in the future for new pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Broken glasses or plates are saved and the shards can be reused in the future for new pieces. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with art as the medium, Hemsley has more freedom with his menu as well, explaining, “What we're trying to do here is influenced by many of the experiences I've had, but much more personal because bringing art into the vein of it, it helps give it a sense of purpose. What is Palette and the food culture here? It can really be anything. It's not tied to a national cuisine type, it's not tied to a certain true cultural or direction orientation.”\u003c/p>\n\u003cp>Palette in its current form has a limited lifespan—according to Joey Campanella, the Director of Operations, “the plans for the eventual development of the Folsom Street building are ever-changing so if and when this location will close is up in the air!”\u003c/p>\n\u003cp>But don’t cry over spilled milk just yet. Their 12th Street location is already undergoing construction, and, once it’s ready and the Folsom Street location has reached the end of its term, elements from the Palette 2.0 version will be implemented into the new and improved Palette Hemsley has dreamed of all this time.\u003c/p>\n\u003cfigure id=\"attachment_134068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg\" alt=\"The art gallery at Palette will have rotating displays from Bay Area artists.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The art gallery at Palette will have rotating displays from Bay Area artists. \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Palette\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9mGaE3zumYkBYSeR9\">816 Folsom St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://www.facebook.com/palettesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/palette.sf/\">Instagram\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Traci Des Jardins's Ribeye Steak with Duck Fat Potatoes",
"title": "Celebrity Chefs Recipes: Traci Des Jardins's Ribeye Steak with Duck Fat Potatoes",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_131564,bayareabites_131469' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love a great steak on a special occasion. Grilling over mesquite is definitely my preferred method of cooking, but the sear in a heavy cast iron skillet is also great. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have three tips for preparing your steak. First, pre-salting 2-3 hours ahead helps to tenderize the steak. Second, tempering (bringing the meat to room temperature) assists in a nice graduated temperature throughout the meat. Last but not least, is that allowing your steak to rest for 15 minutes or so after cooking is essential. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And this isn't a tip, but there are no better accompaniments than duck fat fried potatoes and a delicious salsa verde.\u003c/span>\u003c/p>\n\u003ch2>Grilled Ribeye Steak\u003c/h2>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5499.jpg\" alt=\"Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 \u003cspan style=\"font-weight: 400\">16-ounce Ribeyes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 cloves garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch thyme\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Kosher salt and black pepper\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grill Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season the steaks well on both sides with the kosher salt and pepper.\u003c/span>\u003c/li>\n\u003cli>Place the butter, garlic and thyme together in a saucepan and cook over medium heat until the butter is infused with the thyme and garlic.\u003c/li>\n\u003cli>Cook the steaks over a hot mesquite barbecue or in a sauté pan, basting frequently.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cast Iron Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a cast iron pan over medium-high heat. Add a little oil to the pan and place the steaks in it (the pan should be hot enough to really brown the steaks, depending on the thickness).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cook for 3-4 minutes and then flip to sear the second side. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Once the steaks are browned on both sides, turn the heat down to medium-low heat. Add the butter, garlic and thyme. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">With a spoon, baste the meat for a few minutes by continually spooning the hot butter over the meat. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When the steaks have reached the desired doneness, place on a wire rack and allow to rest.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Duck Fat Fried Potatoes\u003c/h2>\n\u003cfigure id=\"attachment_133986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133986\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/duckfatpotatoes.jpg\" alt=\"Duck fat potatoes roasted in a skillet.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat potatoes roasted in a skillet. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 pounds German Butterball or Yukon Gold potatoes, peeled and quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">kosher salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup rendered duck fat\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves garlic, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch Italian parsley - picked, washed and chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel or Maldon\u003c/span>\u003c/li>\n\u003cli>black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 450 degrees. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place a large sauté pan over medium-high heat and add the duck fat, potatoes and a little Kosher salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Turn down the heat slightly. Cook the potatoes until they begin to brown, about 5 to 7 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the potatoes in the hot oven and cook for another 10-15 minutes or so (until the potatoes are golden brown and soft inside).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Remove the potatoes from the oven, allow to sit for about 2 minutes to cool the pan slightly. Add the garlic and the parsley. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add Maldon/Fleur de sel and pepper to taste.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Salsa Verde\u003c/h2>\n\u003cfigure id=\"attachment_133987\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133987\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/salsa-verde.gif\" alt=\"Use a mortar and pestle for the best flavors in this salsa verde.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Use a mortar and pestle for the best flavors in this salsa verde. \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼\u003cspan style=\"font-weight: 400\"> cup flat leaf parsley, finely chopped\u003c/span>\u003c/li>\n\u003cli> 3 tablespoons chervil, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons chives, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons tarragon, finely chopped \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 shallot, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons capers, chopped\u003c/span>\u003c/li>\n\u003cli>3 tablespoons anchovy, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Zest of 1 lemon\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup extra virgin olive oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon red wine vinegar\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Using a mortar and pestle, grind the anchovies and capers.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine the rest of the ingredients. Add the oil first, followed by the herbs, and finish with the vinegar just before serving.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season to taste with salt and pepper.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Traci Des Jardins's ribeye steak recipe is great for any occasion but is a real treat if you’re celebrating something special.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love a great steak on a special occasion. Grilling over mesquite is definitely my preferred method of cooking, but the sear in a heavy cast iron skillet is also great. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have three tips for preparing your steak. First, pre-salting 2-3 hours ahead helps to tenderize the steak. Second, tempering (bringing the meat to room temperature) assists in a nice graduated temperature throughout the meat. Last but not least, is that allowing your steak to rest for 15 minutes or so after cooking is essential. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And this isn't a tip, but there are no better accompaniments than duck fat fried potatoes and a delicious salsa verde.\u003c/span>\u003c/p>\n\u003ch2>Grilled Ribeye Steak\u003c/h2>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5499.jpg\" alt=\"Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 \u003cspan style=\"font-weight: 400\">16-ounce Ribeyes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 cloves garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch thyme\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Kosher salt and black pepper\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grill Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season the steaks well on both sides with the kosher salt and pepper.\u003c/span>\u003c/li>\n\u003cli>Place the butter, garlic and thyme together in a saucepan and cook over medium heat until the butter is infused with the thyme and garlic.\u003c/li>\n\u003cli>Cook the steaks over a hot mesquite barbecue or in a sauté pan, basting frequently.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cast Iron Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a cast iron pan over medium-high heat. Add a little oil to the pan and place the steaks in it (the pan should be hot enough to really brown the steaks, depending on the thickness).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cook for 3-4 minutes and then flip to sear the second side. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Once the steaks are browned on both sides, turn the heat down to medium-low heat. Add the butter, garlic and thyme. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">With a spoon, baste the meat for a few minutes by continually spooning the hot butter over the meat. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When the steaks have reached the desired doneness, place on a wire rack and allow to rest.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Duck Fat Fried Potatoes\u003c/h2>\n\u003cfigure id=\"attachment_133986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133986\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/duckfatpotatoes.jpg\" alt=\"Duck fat potatoes roasted in a skillet.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat potatoes roasted in a skillet. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 pounds German Butterball or Yukon Gold potatoes, peeled and quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">kosher salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup rendered duck fat\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves garlic, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch Italian parsley - picked, washed and chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel or Maldon\u003c/span>\u003c/li>\n\u003cli>black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 450 degrees. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place a large sauté pan over medium-high heat and add the duck fat, potatoes and a little Kosher salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Turn down the heat slightly. Cook the potatoes until they begin to brown, about 5 to 7 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the potatoes in the hot oven and cook for another 10-15 minutes or so (until the potatoes are golden brown and soft inside).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Remove the potatoes from the oven, allow to sit for about 2 minutes to cool the pan slightly. Add the garlic and the parsley. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add Maldon/Fleur de sel and pepper to taste.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Salsa Verde\u003c/h2>\n\u003cfigure id=\"attachment_133987\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133987\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/salsa-verde.gif\" alt=\"Use a mortar and pestle for the best flavors in this salsa verde.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Use a mortar and pestle for the best flavors in this salsa verde. \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼\u003cspan style=\"font-weight: 400\"> cup flat leaf parsley, finely chopped\u003c/span>\u003c/li>\n\u003cli> 3 tablespoons chervil, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons chives, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons tarragon, finely chopped \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 shallot, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons capers, chopped\u003c/span>\u003c/li>\n\u003cli>3 tablespoons anchovy, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Zest of 1 lemon\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup extra virgin olive oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon red wine vinegar\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Using a mortar and pestle, grind the anchovies and capers.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine the rest of the ingredients. Add the oil first, followed by the herbs, and finish with the vinegar just before serving.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season to taste with salt and pepper.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pennies, Meet Pride! 5 Establishments Where Your Check Supports LGBTQ+ Communities",
"title": "Pennies, Meet Pride! 5 Establishments Where Your Check Supports LGBTQ+ Communities",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='pride' label='More on Pride Around KQED']\u003c/p>\n\u003cp>It's that time of year again: Pride month! Chefs and restaurant owners all over the Bay are celebrating the month through food and drink, so this is an update to \u003ca href=\"https://www.kqed.org/bayareabites/128908/5-ways-to-celebrate-pride-month-with-food-and-drink\">last year's list\u003c/a> to help you find the perfect bite or cocktail (while also supporting the local community in some way in the process). As you'd expect, rainbows make a strong showing among the available items, but there are a few spots doing some other specials with cultural or historical meanings.\u003c/p>\n\u003cp>Traveling soon and want to support queer establishments no matter where you are? \u003ca href=\"http://www.jarrymag.com/\">Jarry Mag\u003c/a> recently released \"\u003ca href=\"https://www.eatqueer.com/\">a community-driven directory of queer food & drink establishments\u003c/a>\" called \u003ci>Eat Queer\u003c/i>! Best of all, it's free and always open for submissions. \u003c/p>\n\u003ch2>Humphry Slocombe\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All month long, ice cream lovers can expect fun flavors to celebrate Pride Month at \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>! Grab a Who’s Your Daddy sundae (made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce), a Make it Gay Sundae (two scoops of Tahitian Vanilla topped with pink fluff and Fruit Loops) or the Harvey Milk and Honey Graham that is available year-round (raw blackberry honey ice cream with house-made graham crackers).\u003c/p>\n\u003cfigure id=\"attachment_133559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg\" alt=\"The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey. \u003ccite>(Cole Church)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could also get a scoop of either of their two tasty collaborations that launched this year: the \u003ca href=\"https://www.kqed.org/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available\">Queer Eye Cookies & Graham\u003c/a> (olive oil ice cream with chocolate cookies and graham crackers) and the \u003ca href=\"https://www.kqed.org/bayareabites/133544/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream\">Juanita MORE!\u003c/a> (blackberry ice cream with ginger and whiskey, inspired by the iconic SF-based drag queen, Juanita MORE!). You can also get the Queer Eye flavor in a sundae form with the Queer Eye S’mores: one scoop Cookies & Graham topped with hot fudge and torched fluff.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In all five Humphry Slocombe scoop shops, $1 from the sales of the Juanita MORE! flavor will be donated to the \u003ca href=\"https://www.glbthistory.org/\">GLBT Historical Society\u003c/a>. For friends not in the Bay: $5 from the sales of the Humphry Slocombe Pride Pack on Goldbelly nationwide will go to the Los Angeles based \u003ca href=\"https://aidsmonument.org/\">STORIES: The AIDS Monument\u003c/a> ($3 will go to them from local LA delivery sales of any pint ordered through Caviar).\u003c/p>\n\u003ch2>Bi-Rite\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/k5otqUZ7ggXN7ERR7\">3639 18th St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/qU5Zpbi8dkFX8kL49\">550 Divisadero St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/empJnZF1h3bZcLAWA\">3692 18th St\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>https://www.instagram.com/p/ByabSQllprM/\u003c/p>\n\u003cp>If you're going to be out and about during the weekend to watch the parade, drop by Bi-Rite! 5% of sales from both Markets and Bi-Rite Creamery over Pride weekend will be donated to \u003ca href=\"https://www.projecthomelessconnect.org/\">Project Homeless Connect\u003c/a>, \u003ca href=\"https://www.sfcenter.org/\">SF LGBT Center\u003c/a>, and the \u003ca href=\"http://theqfoundation.org/\">Q Foundation\u003c/a>.\u003c/p>\n\u003ch2>Ferry Building\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/DL5MGbPPa2XE9eYA6\">1 The Embarcadero\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_134009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134009\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA.jpeg\" alt=\"Beertender Mike Almason with Almanac Beer Co's LOVE Hazy IPA.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beertender Mike Almason with Almanac Beer Co's LOVE Hazy IPA. \u003ccite>(Almanac Beer Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humphry Slocombe's Ferry Building location will celebrate Pride like its other shops with the Make It Gay sundae, but you can hop around the building to get specials from a variety of shops.\u003c/p>\n\u003cp>\u003ca href=\"https://www.miette.com/\">Miette\u003c/a> has a variety of rainbow treats available the whole month, \u003ca href=\"http://www.biscuitbender.com/\">Biscuit Bender\u003c/a> has created a special English biscuit called the \"Gay Cookie\" that will actually be available until the end of July for just $1 and \u003ca href=\"https://almanacbeer.com/\">Almanac Beer Co.\u003c/a> released a special-edition LOVE Hazy IPA for sale at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp>15% of sales from the beer go to support the \u003ca href=\"https://www.oaklandlgbtqcenter.org/\">Oakland LGBTQ Community Center\u003c/a>.\u003c/p>\n\u003ch2>The Melt\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/PP9PLZnTWsiNEDvv5\">925 Market St\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-129010\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \"Magic Melt\", a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow, is available again this year. For every Magic Melt sandwich that \u003ca href=\"https://www.themelt.com/\">The Melt\u003c/a> sells, $1 will be donated to \u003ca href=\"https://www.eqca.org/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cp>The Magic Melt will be available all of Pride month.\u003c/p>\n\u003ch2>Bluestem Brasserie\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/mVXNvWXRPqeffhk49\">1 Yerba Buena Ln\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>https://www.instagram.com/p/BynafrXhjA8/\u003c/p>\n\u003cp>On Sunday, June 30th from 10am-3pm, \u003ca href=\"https://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a> is hosting their annual Pride Parade Brunch and Viewing Party. To celebrate, grab their special rainbow cocktail—all proceeds will go to \u003ca href=\"https://sf.aidswalk.net/\">AIDS Walk SF\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>For more Pride specials around the Bay, see what we've gathered below (and let us know if someone near you has created something noteworthy to eat or drink for Pride):\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: One Market is offering a Pride milkshake called the Harvey Milkshake, and a portion of proceeds will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>Kahnfections\u003c/strong>\u003c/a>: Pride-themed macarons are once again available in boozy and non-boozy varieties. The boozy flavors include Strawberry Daiquiri, Bellini, Pina Colada, Midori Sour, Blue Moon Cocktail and Purple Haze. Virgin flavors include strawberry, peach, citrus, pistachio, earl grey, and cassis.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://finntownsf.com/\">Finn Town Tavern\u003c/a>:\u003c/strong> This year, Finn Town Tavern will be hosting Pride Week Events from Tuesday, June 25th-Sunday, 30th featuring celebratory new cocktails. Throughout the week, you can order the “rather naughty ‘Down Low’ cocktail,” the “Over the Rainbow” cocktail and more.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.facebook.com/3rdculturebakery/\">Third Culture Bakery\u003c/a>:\u003c/strong> All proceeds of waffle sales this month will be donated to LGBTQ+ nonprofits in the Bay Area. For June, their waffle special is a Triple Strawberry Mochi Waffle topped with house-made Chantilly whipped cream.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.cookshoppesf.com/\">Cook Shoppe\u003c/a>:\u003c/strong> Their giant Slice of Pride cake is available all month long and they are donating $3 from every slice to the SF LGBT Center.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a>:\u003c/strong> Available during Pride weekend, their Very Berry donut is filled with blueberries and strawberries, and it's all topped off with a champagne glaze and rainbow confetti.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.chouxsf.com/\">CHOUX\u003c/a>:\u003c/strong> In honor of Pride month, CHOUX created a colorful rainbow box of French cream puffs—even a Fruity Pebbles puff makes an appearance.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's that time of year again: Pride month! Chefs and restaurant owners all over the Bay are celebrating the month through food and drink, so this is an update to \u003ca href=\"https://www.kqed.org/bayareabites/128908/5-ways-to-celebrate-pride-month-with-food-and-drink\">last year's list\u003c/a> to help you find the perfect bite or cocktail (while also supporting the local community in some way in the process). As you'd expect, rainbows make a strong showing among the available items, but there are a few spots doing some other specials with cultural or historical meanings.\u003c/p>\n\u003cp>Traveling soon and want to support queer establishments no matter where you are? \u003ca href=\"http://www.jarrymag.com/\">Jarry Mag\u003c/a> recently released \"\u003ca href=\"https://www.eatqueer.com/\">a community-driven directory of queer food & drink establishments\u003c/a>\" called \u003ci>Eat Queer\u003c/i>! Best of all, it's free and always open for submissions. \u003c/p>\n\u003ch2>Humphry Slocombe\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All month long, ice cream lovers can expect fun flavors to celebrate Pride Month at \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>! Grab a Who’s Your Daddy sundae (made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce), a Make it Gay Sundae (two scoops of Tahitian Vanilla topped with pink fluff and Fruit Loops) or the Harvey Milk and Honey Graham that is available year-round (raw blackberry honey ice cream with house-made graham crackers).\u003c/p>\n\u003cfigure id=\"attachment_133559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg\" alt=\"The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey. \u003ccite>(Cole Church)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could also get a scoop of either of their two tasty collaborations that launched this year: the \u003ca href=\"https://www.kqed.org/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available\">Queer Eye Cookies & Graham\u003c/a> (olive oil ice cream with chocolate cookies and graham crackers) and the \u003ca href=\"https://www.kqed.org/bayareabites/133544/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream\">Juanita MORE!\u003c/a> (blackberry ice cream with ginger and whiskey, inspired by the iconic SF-based drag queen, Juanita MORE!). You can also get the Queer Eye flavor in a sundae form with the Queer Eye S’mores: one scoop Cookies & Graham topped with hot fudge and torched fluff.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In all five Humphry Slocombe scoop shops, $1 from the sales of the Juanita MORE! flavor will be donated to the \u003ca href=\"https://www.glbthistory.org/\">GLBT Historical Society\u003c/a>. For friends not in the Bay: $5 from the sales of the Humphry Slocombe Pride Pack on Goldbelly nationwide will go to the Los Angeles based \u003ca href=\"https://aidsmonument.org/\">STORIES: The AIDS Monument\u003c/a> ($3 will go to them from local LA delivery sales of any pint ordered through Caviar).\u003c/p>\n\u003ch2>Bi-Rite\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/k5otqUZ7ggXN7ERR7\">3639 18th St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/qU5Zpbi8dkFX8kL49\">550 Divisadero St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/empJnZF1h3bZcLAWA\">3692 18th St\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're going to be out and about during the weekend to watch the parade, drop by Bi-Rite! 5% of sales from both Markets and Bi-Rite Creamery over Pride weekend will be donated to \u003ca href=\"https://www.projecthomelessconnect.org/\">Project Homeless Connect\u003c/a>, \u003ca href=\"https://www.sfcenter.org/\">SF LGBT Center\u003c/a>, and the \u003ca href=\"http://theqfoundation.org/\">Q Foundation\u003c/a>.\u003c/p>\n\u003ch2>Ferry Building\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/DL5MGbPPa2XE9eYA6\">1 The Embarcadero\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_134009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134009\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA.jpeg\" alt=\"Beertender Mike Almason with Almanac Beer Co's LOVE Hazy IPA.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beertender Mike Almason with Almanac Beer Co's LOVE Hazy IPA. \u003ccite>(Almanac Beer Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humphry Slocombe's Ferry Building location will celebrate Pride like its other shops with the Make It Gay sundae, but you can hop around the building to get specials from a variety of shops.\u003c/p>\n\u003cp>\u003ca href=\"https://www.miette.com/\">Miette\u003c/a> has a variety of rainbow treats available the whole month, \u003ca href=\"http://www.biscuitbender.com/\">Biscuit Bender\u003c/a> has created a special English biscuit called the \"Gay Cookie\" that will actually be available until the end of July for just $1 and \u003ca href=\"https://almanacbeer.com/\">Almanac Beer Co.\u003c/a> released a special-edition LOVE Hazy IPA for sale at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp>15% of sales from the beer go to support the \u003ca href=\"https://www.oaklandlgbtqcenter.org/\">Oakland LGBTQ Community Center\u003c/a>.\u003c/p>\n\u003ch2>The Melt\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/PP9PLZnTWsiNEDvv5\">925 Market St\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-129010\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \"Magic Melt\", a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow, is available again this year. For every Magic Melt sandwich that \u003ca href=\"https://www.themelt.com/\">The Melt\u003c/a> sells, $1 will be donated to \u003ca href=\"https://www.eqca.org/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cp>The Magic Melt will be available all of Pride month.\u003c/p>\n\u003ch2>Bluestem Brasserie\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/mVXNvWXRPqeffhk49\">1 Yerba Buena Ln\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Sunday, June 30th from 10am-3pm, \u003ca href=\"https://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a> is hosting their annual Pride Parade Brunch and Viewing Party. To celebrate, grab their special rainbow cocktail—all proceeds will go to \u003ca href=\"https://sf.aidswalk.net/\">AIDS Walk SF\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>For more Pride specials around the Bay, see what we've gathered below (and let us know if someone near you has created something noteworthy to eat or drink for Pride):\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: One Market is offering a Pride milkshake called the Harvey Milkshake, and a portion of proceeds will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>Kahnfections\u003c/strong>\u003c/a>: Pride-themed macarons are once again available in boozy and non-boozy varieties. The boozy flavors include Strawberry Daiquiri, Bellini, Pina Colada, Midori Sour, Blue Moon Cocktail and Purple Haze. Virgin flavors include strawberry, peach, citrus, pistachio, earl grey, and cassis.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://finntownsf.com/\">Finn Town Tavern\u003c/a>:\u003c/strong> This year, Finn Town Tavern will be hosting Pride Week Events from Tuesday, June 25th-Sunday, 30th featuring celebratory new cocktails. Throughout the week, you can order the “rather naughty ‘Down Low’ cocktail,” the “Over the Rainbow” cocktail and more.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.facebook.com/3rdculturebakery/\">Third Culture Bakery\u003c/a>:\u003c/strong> All proceeds of waffle sales this month will be donated to LGBTQ+ nonprofits in the Bay Area. For June, their waffle special is a Triple Strawberry Mochi Waffle topped with house-made Chantilly whipped cream.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.cookshoppesf.com/\">Cook Shoppe\u003c/a>:\u003c/strong> Their giant Slice of Pride cake is available all month long and they are donating $3 from every slice to the SF LGBT Center.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a>:\u003c/strong> Available during Pride weekend, their Very Berry donut is filled with blueberries and strawberries, and it's all topped off with a champagne glaze and rainbow confetti.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.chouxsf.com/\">CHOUX\u003c/a>:\u003c/strong> In honor of Pride month, CHOUX created a colorful rainbow box of French cream puffs—even a Fruity Pebbles puff makes an appearance.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>NPR's Ari Shapiro speaks with Frank Shyong of the Los Angeles Times about how popular restaurants, and the clients they attract, are changing places like L.A.'s Chinatown.\u003c/p>\n\u003cp>In it, Shapiro asks the tough question: \"Is there a way for well-intentioned people to bring investment and foot traffic to a neighborhood with a long history without trampling on that history?\" \u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/06/20190619_atc_la_chinatown_gentrification.mp3\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/06/19/734165376/what-happens-when-a-hot-new-restaurant-transforms-an-established-old-neighborhoo\">NPR.org\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "The Food Business Incubator That Helps Immigrant Women Pursue The American Dream",
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"content": "\u003cp>[aside tag='la-cocina' label='More on La Cocina']\u003c/p>\n\u003cp>\"La Cocina\" means \"the kitchen\" in Spanish. It's also the name of a business incubator based in San Francisco's Mission District. Since it began in 2005, it's been helping local food entrepreneurs, many of whom are low-income immigrant women, develop their small businesses.\u003c/p>\n\u003cp>Over the years, many of its alumni have found success: More than 50 chefs in its program have become self-sufficient business owners, and many of them have opened their own brick-and-mortar restaurants. Two alumnae of its culinary program, Nite Yun and Reem Assil, were even recognized as semi-finalists for prestigious James Beard awards.\u003c/p>\n\u003cp>A new cookbook, \u003cem>We are La Cocina: Recipes in Pursuit of the American Dream\u003c/em>, tells some of their stories.\u003c/p>\n\u003cfigure id=\"attachment_133962\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85.jpg\" alt=\"Mafé is a peanut stew that Nafy Flatley started cooking when she was 8 in Senegal. She is the owner of Teranga, a beverage company she founded with help from La Cocina.\" width=\"1600\" height=\"2397\" class=\"size-full wp-image-133962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85-768x1151.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85-1020x1528.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85-801x1200.jpg 801w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Mafé is a peanut stew that Nafy Flatley started cooking when she was 8 in Senegal. She is the owner of Teranga, a beverage company she founded with help from La Cocina. \u003ccite>(Eric Wolfinger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Executive director Caleb Zigas says the non-profit La Cocina grew out of two grassroots economic development organization who found many people cooking at their homes and selling food on the streets. The vendors needed an affordable commercial kitchen space and technical assistance in order for their businesses to be legally viable. La Cocina provided just such a space, in addition to helping them develop business plans, pull city permits and more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zigas says as many as eight businesses can work in the kitchen space at La Cocina at any one time. Some can prep for a farmer's market sale, corporate catering gigs or weddings, while others might be making and packaging their food products.\u003c/p>\n\u003cp>\"It's just an incredible and exciting range of techniques, flavors, perspectives, age, language. And that's a really beautiful thing,\" he says. \"But I think we would be doing a disservice to reality of the space if we also didn't talk about how tense that can be, to have that many people from different places in the world come together, certainly with a shared purpose.\"\u003c/p>\n\u003cp>Later this year, La Cocina plans to open a marketplace in the Tenderloin District.\u003c/p>\n\u003cp>Twice a year, La Cocina hosts \"\u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>,\" a storytelling project where their chefs can tell their own stories, as they do in the new cookbook. Some of the chefs will be on tour to promote the book, whose proceeds will go to support La Cocina entrepreneurs.\u003c/p>\n\u003cp>NPR caught up with several La Cocina chefs, who shared their stories:\u003c/p>\n\u003ch3>Mariko Grady, \u003ca href=\"http://aedansf.com/\">Aedan Fermented Foods\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_133963\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85.jpg\" alt=\"Mariko Grady had a 30-year career as a singer and dancer in Japan, and founded a theatrical dance company there. Now she sells her homemade miso at the Ferry Plaza Farmer's Market.\" width=\"1600\" height=\"1199\" class=\"size-full wp-image-133963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85-1200x899.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Mariko Grady had a 30-year career as a singer and dancer in Japan, and founded a theatrical dance company there. Now she sells her homemade miso at the Ferry Plaza Farmer's Market. \u003ccite>(Mandalit del Barco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At La Cocina, you can often hear Mariko Grady singing or humming as she prepares miso, \u003cem>koji\u003c/em>, and \u003cem>amasake\u003c/em>. Her fermented products comes in four different flavors, including mushroom and chicken, to be used in soups and sauces. She originally brought the fermenting rice and Barley \u003cem>koji\u003c/em> seeds from Japan, where she had a 30-year career as a singer and dancer with the prestigious modern theatrical dance group she founded, Pappa Tarahumara. They performed around the world, and 16 years ago, had a one-night show in San Francisco. The man who would become her husband was in the audience. She soon joined him in San Francisco, often returning to Tokyo to rehearse. But after the earthquake and tsunami hit Japan in 2011, her company disbanded. \"It was very difficult to get enough money from the government, \" she says, \"and every member of the company decided to reset their life.\" Grady focused on nourishing her family and creating a line of fermented products that she sells online, at local Bay Area stores and at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\">Ferry Plaza Farmers Market\u003c/a>. She began at La Cocina in 2012 and named her business after her son, Aedon. (Written in Kanji characters, the name means \"wisdom\" and \"handed down from generation to generation.\") Grady says she listens to her body carefully – both when to perform and when to make miso. Her fermented products are \"also full of wisdom about how to relate to nature and how to create a healthy life,\" she says.\u003c/p>\n\u003ch3>Aisan Hoss And Mehdi Parnia, \u003ca href=\"https://www.oynanaturalfoods.com/\">Oyna Natural Foods\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_133964\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85.jpg\" alt=\"\" width=\"1600\" height=\"1179\" class=\"size-full wp-image-133964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85-800x590.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85-1020x752.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85-1200x884.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Aisan Hoss with her husband and business partner, Mehdi Parnia, hold their 3-month-old daughter, Selma, as they sell their homemade kukus at the Ferry Plaza Farmer's Market. \u003ccite>(Mandalit del Barco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In post-revolutionary Iran, authorities can prosecute someone for any form of dancing they deem \"indecent\" or \"immoral.\" So from the age of 12, Aisan Hoss had to dance in private studios, and Mehdi Parnia had to listen to his favorite band, Metallica, only in secret. They fell in love as teenagers in Tehran, and moved briefly to London so she could study dance freely. They returned to Iran, where she ran a popular underground dance studio, but ultimately, they decided to leave their family and friends behind for a new life in California. Parnia came up with the idea for them to start a business making Iranian \u003cem>kukus \u003c/em>-- fritatas packed with fresh herbs and vegetables, with egg as a binder. They're served with pickles, tomatoes, sauces and dips. Three years ago, Hoss and Parnia launched their business, Oyna Natural Foods, through La Cocina. Now, they have \u003cem>kukus\u003c/em> stands at Bay Area farmers markets. Oyna, incidentally, is the Iranian verb meaning \"to dance.\"\u003c/p>\n\u003ch3>Rosa Martinez, \u003ca href=\"https://www.origensf.com/\">Origen\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_133965\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85.jpg\" alt=\"Rosa Martinez remembers a harrowing journey crossing the U.S.-Mexico border. Now she cooks delicacies from her native Oaxaca at La Cocina.\" width=\"1600\" height=\"1196\" class=\"size-full wp-image-133965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85-1020x762.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85-1200x897.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Martinez remembers a harrowing journey crossing the U.S.-Mexico border. Now she cooks delicacies from her native Oaxaca at La Cocina. \u003ccite>(Mandalit del Barco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While cleaning houses and babysitting for families in San Francisco, Rosa Martinez dreamed of opening her own restaurant. For now, you can find her at La Cocina, cooking \u003cem>chilito de puerco\u003c/em> and other delicacies from her native Oaxaca. Martinez grew up in a rural Mexican village in Oaxaca, where her father worked mining stones from the river. Her mother sold homemade tamales and other food in the town plaza. Martinez left to study in Acapulco, then moved to Texas. She says she crossed the U.S.-Mexico border several times to care for her ailing father and mother and to bring her American-born children to meet them. Her final crossing was the most harrowing. Martinez remembers being crammed into a big truck's hidden metal box, with 20 other people. \"It was really, really scary. We could not move,\" she recalls. There wasn't much air to breathe. \"I thought I was going to die.\" Someone next to her fainted, and then a man offered her a sip of blue Gatorade. \"It was a miracle,\" she says, adding that since then, she's had other miracles: getting her green card, then her U.S. citizenship, and buying a home in San Francisco. Martinez started at La Cocina in 2016 and now caters and sells her food at farmer's markets while she saves up for her own restaurant one day.\u003c/p>\n\u003ch3>\u003cstrong>Shani Jones, \u003c/strong>\u003ca href=\"https://peachespatties.com/\">\u003cstrong>Peaches Patties\u003c/strong>\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_133966\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85.jpg\" alt=\"Shani Jones and her husband, Yeheyis Bedada, sell Jamaican patties at their kiosk in San Francisco's Bernal Heights neighborhood.\" width=\"1600\" height=\"1199\" class=\"size-full wp-image-133966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85-1200x899.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Shani Jones and her husband, Yeheyis Bedada, sell Jamaican patties at their kiosk in San Francisco's Bernal Heights neighborhood. \u003ccite>(Mandalit del Barco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shani Jones is a native San Franciscan. Her father was born in New Orleans, her mother, in Jamaica. She says their home was always filled with a variety of spices and dishes like jerk chicken and Jamaican patties – savory pastries filled with beef or chicken. Jones says she learned to cook from her mother, whose nickname was Peaches. After returning from college in Atlanta, Jones earned her MBA\u003cstrong> \u003c/strong>in\u003cstrong> \u003c/strong>organizational leadership and management while driving a LYFT car. She often told passengers about her idea of opening a catering company with her mom's recipes. They steered her to La Cocina, where she developed her own business, named after her mother. Five years later, she caters and runs a kiosk at a small food cooperative in Bernal Heights, where some of her handmade patties have an Ethiopian twist, \"because my husband is Ethiopian.\" Jones has big aspirations for Peaches Patties: \"The ultimate goal,\" she says, \"is to be the patty kingpin of the West Coast.\"\u003c/p>\n\u003cp>\u003cem>Nina Gregory edited this story for radio; Maria Godoy edited it for digital.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/16/730620774/the-food-business-incubator-that-helps-immigrant-women-pursue-the-american-dream\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"La Cocina\" means \"the kitchen\" in Spanish. It's also the name of a business incubator based in San Francisco's Mission District. Since it began in 2005, it's been helping local food entrepreneurs, many of whom are low-income immigrant women, develop their small businesses.\u003c/p>\n\u003cp>Over the years, many of its alumni have found success: More than 50 chefs in its program have become self-sufficient business owners, and many of them have opened their own brick-and-mortar restaurants. Two alumnae of its culinary program, Nite Yun and Reem Assil, were even recognized as semi-finalists for prestigious James Beard awards.\u003c/p>\n\u003cp>A new cookbook, \u003cem>We are La Cocina: Recipes in Pursuit of the American Dream\u003c/em>, tells some of their stories.\u003c/p>\n\u003cfigure id=\"attachment_133962\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85.jpg\" alt=\"Mafé is a peanut stew that Nafy Flatley started cooking when she was 8 in Senegal. She is the owner of Teranga, a beverage company she founded with help from La Cocina.\" width=\"1600\" height=\"2397\" class=\"size-full wp-image-133962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85-768x1151.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85-1020x1528.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/ewp2018_lacocina_teranga-3167_custom-f40d413052e155adfc8b7bb485ec076102e2f135-s1600-c85-801x1200.jpg 801w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Mafé is a peanut stew that Nafy Flatley started cooking when she was 8 in Senegal. She is the owner of Teranga, a beverage company she founded with help from La Cocina. \u003ccite>(Eric Wolfinger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Executive director Caleb Zigas says the non-profit La Cocina grew out of two grassroots economic development organization who found many people cooking at their homes and selling food on the streets. The vendors needed an affordable commercial kitchen space and technical assistance in order for their businesses to be legally viable. La Cocina provided just such a space, in addition to helping them develop business plans, pull city permits and more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Zigas says as many as eight businesses can work in the kitchen space at La Cocina at any one time. Some can prep for a farmer's market sale, corporate catering gigs or weddings, while others might be making and packaging their food products.\u003c/p>\n\u003cp>\"It's just an incredible and exciting range of techniques, flavors, perspectives, age, language. And that's a really beautiful thing,\" he says. \"But I think we would be doing a disservice to reality of the space if we also didn't talk about how tense that can be, to have that many people from different places in the world come together, certainly with a shared purpose.\"\u003c/p>\n\u003cp>Later this year, La Cocina plans to open a marketplace in the Tenderloin District.\u003c/p>\n\u003cp>Twice a year, La Cocina hosts \"\u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>,\" a storytelling project where their chefs can tell their own stories, as they do in the new cookbook. Some of the chefs will be on tour to promote the book, whose proceeds will go to support La Cocina entrepreneurs.\u003c/p>\n\u003cp>NPR caught up with several La Cocina chefs, who shared their stories:\u003c/p>\n\u003ch3>Mariko Grady, \u003ca href=\"http://aedansf.com/\">Aedan Fermented Foods\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_133963\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85.jpg\" alt=\"Mariko Grady had a 30-year career as a singer and dancer in Japan, and founded a theatrical dance company there. Now she sells her homemade miso at the Ferry Plaza Farmer's Market.\" width=\"1600\" height=\"1199\" class=\"size-full wp-image-133963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/mariko_custom-935c4e89d60db336cda2b115d8ad2237fafb6cdf-s1600-c85-1200x899.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Mariko Grady had a 30-year career as a singer and dancer in Japan, and founded a theatrical dance company there. Now she sells her homemade miso at the Ferry Plaza Farmer's Market. \u003ccite>(Mandalit del Barco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At La Cocina, you can often hear Mariko Grady singing or humming as she prepares miso, \u003cem>koji\u003c/em>, and \u003cem>amasake\u003c/em>. Her fermented products comes in four different flavors, including mushroom and chicken, to be used in soups and sauces. She originally brought the fermenting rice and Barley \u003cem>koji\u003c/em> seeds from Japan, where she had a 30-year career as a singer and dancer with the prestigious modern theatrical dance group she founded, Pappa Tarahumara. They performed around the world, and 16 years ago, had a one-night show in San Francisco. The man who would become her husband was in the audience. She soon joined him in San Francisco, often returning to Tokyo to rehearse. But after the earthquake and tsunami hit Japan in 2011, her company disbanded. \"It was very difficult to get enough money from the government, \" she says, \"and every member of the company decided to reset their life.\" Grady focused on nourishing her family and creating a line of fermented products that she sells online, at local Bay Area stores and at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\">Ferry Plaza Farmers Market\u003c/a>. She began at La Cocina in 2012 and named her business after her son, Aedon. (Written in Kanji characters, the name means \"wisdom\" and \"handed down from generation to generation.\") Grady says she listens to her body carefully – both when to perform and when to make miso. Her fermented products are \"also full of wisdom about how to relate to nature and how to create a healthy life,\" she says.\u003c/p>\n\u003ch3>Aisan Hoss And Mehdi Parnia, \u003ca href=\"https://www.oynanaturalfoods.com/\">Oyna Natural Foods\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_133964\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85.jpg\" alt=\"\" width=\"1600\" height=\"1179\" class=\"size-full wp-image-133964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85-800x590.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85-1020x752.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/aisan-_-mehdi_-daughter_custom-715f5cbd163f1519a23cfe5961125a9ca1675c12-s1600-c85-1200x884.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Aisan Hoss with her husband and business partner, Mehdi Parnia, hold their 3-month-old daughter, Selma, as they sell their homemade kukus at the Ferry Plaza Farmer's Market. \u003ccite>(Mandalit del Barco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In post-revolutionary Iran, authorities can prosecute someone for any form of dancing they deem \"indecent\" or \"immoral.\" So from the age of 12, Aisan Hoss had to dance in private studios, and Mehdi Parnia had to listen to his favorite band, Metallica, only in secret. They fell in love as teenagers in Tehran, and moved briefly to London so she could study dance freely. They returned to Iran, where she ran a popular underground dance studio, but ultimately, they decided to leave their family and friends behind for a new life in California. Parnia came up with the idea for them to start a business making Iranian \u003cem>kukus \u003c/em>-- fritatas packed with fresh herbs and vegetables, with egg as a binder. They're served with pickles, tomatoes, sauces and dips. Three years ago, Hoss and Parnia launched their business, Oyna Natural Foods, through La Cocina. Now, they have \u003cem>kukus\u003c/em> stands at Bay Area farmers markets. Oyna, incidentally, is the Iranian verb meaning \"to dance.\"\u003c/p>\n\u003ch3>Rosa Martinez, \u003ca href=\"https://www.origensf.com/\">Origen\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_133965\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85.jpg\" alt=\"Rosa Martinez remembers a harrowing journey crossing the U.S.-Mexico border. Now she cooks delicacies from her native Oaxaca at La Cocina.\" width=\"1600\" height=\"1196\" class=\"size-full wp-image-133965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85-1020x762.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/rosa-martinez_custom-76297b0472fdff66b6c73d6a6b01cb3ef2adb790-s1600-c85-1200x897.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Rosa Martinez remembers a harrowing journey crossing the U.S.-Mexico border. Now she cooks delicacies from her native Oaxaca at La Cocina. \u003ccite>(Mandalit del Barco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While cleaning houses and babysitting for families in San Francisco, Rosa Martinez dreamed of opening her own restaurant. For now, you can find her at La Cocina, cooking \u003cem>chilito de puerco\u003c/em> and other delicacies from her native Oaxaca. Martinez grew up in a rural Mexican village in Oaxaca, where her father worked mining stones from the river. Her mother sold homemade tamales and other food in the town plaza. Martinez left to study in Acapulco, then moved to Texas. She says she crossed the U.S.-Mexico border several times to care for her ailing father and mother and to bring her American-born children to meet them. Her final crossing was the most harrowing. Martinez remembers being crammed into a big truck's hidden metal box, with 20 other people. \"It was really, really scary. We could not move,\" she recalls. There wasn't much air to breathe. \"I thought I was going to die.\" Someone next to her fainted, and then a man offered her a sip of blue Gatorade. \"It was a miracle,\" she says, adding that since then, she's had other miracles: getting her green card, then her U.S. citizenship, and buying a home in San Francisco. Martinez started at La Cocina in 2016 and now caters and sells her food at farmer's markets while she saves up for her own restaurant one day.\u003c/p>\n\u003ch3>\u003cstrong>Shani Jones, \u003c/strong>\u003ca href=\"https://peachespatties.com/\">\u003cstrong>Peaches Patties\u003c/strong>\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_133966\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85.jpg\" alt=\"Shani Jones and her husband, Yeheyis Bedada, sell Jamaican patties at their kiosk in San Francisco's Bernal Heights neighborhood.\" width=\"1600\" height=\"1199\" class=\"size-full wp-image-133966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/shanti-jones_custom-1ffcb114dec1e8a15903db880a04d53bc7cd694c-s1600-c85-1200x899.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Shani Jones and her husband, Yeheyis Bedada, sell Jamaican patties at their kiosk in San Francisco's Bernal Heights neighborhood. \u003ccite>(Mandalit del Barco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shani Jones is a native San Franciscan. Her father was born in New Orleans, her mother, in Jamaica. She says their home was always filled with a variety of spices and dishes like jerk chicken and Jamaican patties – savory pastries filled with beef or chicken. Jones says she learned to cook from her mother, whose nickname was Peaches. After returning from college in Atlanta, Jones earned her MBA\u003cstrong> \u003c/strong>in\u003cstrong> \u003c/strong>organizational leadership and management while driving a LYFT car. She often told passengers about her idea of opening a catering company with her mom's recipes. They steered her to La Cocina, where she developed her own business, named after her mother. Five years later, she caters and runs a kiosk at a small food cooperative in Bernal Heights, where some of her handmade patties have an Ethiopian twist, \"because my husband is Ethiopian.\" Jones has big aspirations for Peaches Patties: \"The ultimate goal,\" she says, \"is to be the patty kingpin of the West Coast.\"\u003c/p>\n\u003cp>\u003cem>Nina Gregory edited this story for radio; Maria Godoy edited it for digital.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/16/730620774/the-food-business-incubator-that-helps-immigrant-women-pursue-the-american-dream\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Swap: Less Processed Meat, More Plant-Based Foods May Boost Longevity",
"title": "The Swap: Less Processed Meat, More Plant-Based Foods May Boost Longevity",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='nutrition' label='More Nutrition News]\u003c/p>\n\u003cp>A \u003ca href=\"https://www.bmj.com/content/365/bmj.l2110\">new study\u003c/a> published in \u003cem>The BMJ\u003c/em> can't tell you exactly how much red meat is OK to eat to maintain good health or prevent disease.\u003c/p>\n\u003cp>But it does help sort out a big-picture, and perhaps more important, question: What does a healthy pattern of eating look like?\u003c/p>\n\u003cp>A diet that includes plenty of nuts, seeds, fish, vegetables and whole grains — and \u003ca href=\"https://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">perhaps up to an egg a day\u003c/a> — appears to be better than a diet rich in red meat, especially processed meats such as bacon and hot dogs.\u003c/p>\n\u003cp>Already a large body of evidence links processed red meats to an \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2885952/\">increased risk of heart disease\u003c/a>, \u003ca href=\"https://www.npr.org/sections/thesalt/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">Type 2 diabetes\u003c/a> and\u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/26/451211964/bad-day-for-bacon-processed-red-meats-cause-cancer-says-who\"> certain cancers\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And this new study, which included about 80,000 men and women, finds that limiting red and processed meats may help reduce the risk of premature death.\u003c/p>\n\u003cp>\"We tracked the eating habits of our participants for several decades,\" explains study author \u003ca href=\"https://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, chair of the nutrition department at the Harvard T.H. Chan School of Public Health. This allowed Hu and his colleagues to compare people who \u003cem>increased\u003c/em> their red and processed meat intake over time with those who had a relatively stable intake. On average, adults in the U.S. consume about a serving per day. \u003c/p>\n\u003cp>Overall, those who\u003cem> \u003c/em>increased their intake of processed red meat by about 3.5 servings a week had about a 13 percent higher risk of death during the study's eight-year follow-up period. \u003c/p>\n\u003cp>\"We estimated that when people replaced red and processed meat with nuts, seeds, fish [and other alternatives sources of protein, as well as vegetables and whole grains], they experienced more than a 10 percent reduction in their risk of mortality\" during the follow-up period, Hu explains.\u003c/p>\n\u003cp>I asked \u003ca href=\"https://gufaculty360.georgetown.edu/s/contact/00336000014Re56AAC/thomas-sherman\">Tom Sherman\u003c/a>, a professor at Georgetown University who teaches nutrition to medical students, to take a look at the study. \"At first, I thought, 'oh no, another paper showing that eating red meat is bad,' \" Sherman wrote via email. \"But in fact, this one is pretty interesting\" because it looks at changes in behavior.\u003c/p>\n\u003cp>\"Changes in behavior are fairly illuminating, and diagnostic,\" Sherman says. He says changes can signal that a person is starting to pay attention to one's diet — or starting to actively disregard it. And these changes \"have consistently positive or negative impacts, respectively, on their risk for chronic disease: obesity, diabetes, hypertension, cardiovascular disease and cancer,\" he says.\u003c/p>\n\u003cp>This is an observational study, so it can't prove cause and effect between diet and death. But it can establish an association. Sherman says one drawback of all observational nutrition studies is that it's hard to disentangle the independent effect of changes in meat consumption from other lifestyle factors such as body weight, exercise, alcohol consumption, etc. But these new findings are consistent with a larger body of evidence.\u003c/p>\n\u003cp>Hu notes that in this new study, as well as in previous research, the risks associated with red meat consumption are higher — and most pronounced — with \u003cem>processed\u003c/em> red meats.\u003c/p>\n\u003cp>\"Processed meats typically contain high amounts of sodium and preservatives,\" Hu says. In addition, \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/23/456654768/turning-down-the-heat-when-cooking-meat-may-reduce-cancer-risk\">high-heat cooking methods, such as grilling, can produce carcinogens\u003c/a>. And recent research has linked high red meat consumption — especially processed meats — with less diversity and abundance of healthy bacteria in the gut. \"This may contribute to an increased risk,\" Hu says.\u003c/p>\n\u003cp>Sherman adds, \"I always brace myself before sharing the data on red and processed meat consumption and mortality, CVD [cardiovascular disease] or cancer risks with my students because it sounds so unbelievably scary.\"\u003c/p>\n\u003cp>\"Unfortunately,\" he says, \"it appears to be accurate.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/12/732061499/the-swap-less-processed-meat-more-plant-based-foods-may-boost-longevity\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "A new study of 80,000 people finds that those who ate the most red meat — especially processed meats such as bacon and hot dogs — had a higher risk of premature death compared with those who ate less.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A \u003ca href=\"https://www.bmj.com/content/365/bmj.l2110\">new study\u003c/a> published in \u003cem>The BMJ\u003c/em> can't tell you exactly how much red meat is OK to eat to maintain good health or prevent disease.\u003c/p>\n\u003cp>But it does help sort out a big-picture, and perhaps more important, question: What does a healthy pattern of eating look like?\u003c/p>\n\u003cp>A diet that includes plenty of nuts, seeds, fish, vegetables and whole grains — and \u003ca href=\"https://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">perhaps up to an egg a day\u003c/a> — appears to be better than a diet rich in red meat, especially processed meats such as bacon and hot dogs.\u003c/p>\n\u003cp>Already a large body of evidence links processed red meats to an \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2885952/\">increased risk of heart disease\u003c/a>, \u003ca href=\"https://www.npr.org/sections/thesalt/2013/06/18/192810562/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk\">Type 2 diabetes\u003c/a> and\u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/26/451211964/bad-day-for-bacon-processed-red-meats-cause-cancer-says-who\"> certain cancers\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And this new study, which included about 80,000 men and women, finds that limiting red and processed meats may help reduce the risk of premature death.\u003c/p>\n\u003cp>\"We tracked the eating habits of our participants for several decades,\" explains study author \u003ca href=\"https://www.hsph.harvard.edu/frank-hu/\">Frank Hu\u003c/a>, chair of the nutrition department at the Harvard T.H. Chan School of Public Health. This allowed Hu and his colleagues to compare people who \u003cem>increased\u003c/em> their red and processed meat intake over time with those who had a relatively stable intake. On average, adults in the U.S. consume about a serving per day. \u003c/p>\n\u003cp>Overall, those who\u003cem> \u003c/em>increased their intake of processed red meat by about 3.5 servings a week had about a 13 percent higher risk of death during the study's eight-year follow-up period. \u003c/p>\n\u003cp>\"We estimated that when people replaced red and processed meat with nuts, seeds, fish [and other alternatives sources of protein, as well as vegetables and whole grains], they experienced more than a 10 percent reduction in their risk of mortality\" during the follow-up period, Hu explains.\u003c/p>\n\u003cp>I asked \u003ca href=\"https://gufaculty360.georgetown.edu/s/contact/00336000014Re56AAC/thomas-sherman\">Tom Sherman\u003c/a>, a professor at Georgetown University who teaches nutrition to medical students, to take a look at the study. \"At first, I thought, 'oh no, another paper showing that eating red meat is bad,' \" Sherman wrote via email. \"But in fact, this one is pretty interesting\" because it looks at changes in behavior.\u003c/p>\n\u003cp>\"Changes in behavior are fairly illuminating, and diagnostic,\" Sherman says. He says changes can signal that a person is starting to pay attention to one's diet — or starting to actively disregard it. And these changes \"have consistently positive or negative impacts, respectively, on their risk for chronic disease: obesity, diabetes, hypertension, cardiovascular disease and cancer,\" he says.\u003c/p>\n\u003cp>This is an observational study, so it can't prove cause and effect between diet and death. But it can establish an association. Sherman says one drawback of all observational nutrition studies is that it's hard to disentangle the independent effect of changes in meat consumption from other lifestyle factors such as body weight, exercise, alcohol consumption, etc. But these new findings are consistent with a larger body of evidence.\u003c/p>\n\u003cp>Hu notes that in this new study, as well as in previous research, the risks associated with red meat consumption are higher — and most pronounced — with \u003cem>processed\u003c/em> red meats.\u003c/p>\n\u003cp>\"Processed meats typically contain high amounts of sodium and preservatives,\" Hu says. In addition, \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/23/456654768/turning-down-the-heat-when-cooking-meat-may-reduce-cancer-risk\">high-heat cooking methods, such as grilling, can produce carcinogens\u003c/a>. And recent research has linked high red meat consumption — especially processed meats — with less diversity and abundance of healthy bacteria in the gut. \"This may contribute to an increased risk,\" Hu says.\u003c/p>\n\u003cp>Sherman adds, \"I always brace myself before sharing the data on red and processed meat consumption and mortality, CVD [cardiovascular disease] or cancer risks with my students because it sounds so unbelievably scary.\"\u003c/p>\n\u003cp>\"Unfortunately,\" he says, \"it appears to be accurate.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/12/732061499/the-swap-less-processed-meat-more-plant-based-foods-may-boost-longevity\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Preeti Mistry's Methi Chicken",
"title": "Celebrity Chefs Recipes: Preeti Mistry's Methi Chicken",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I especially like serving this curry in the summer when we have fresh Early Girl tomatoes from Dirty Girl, or San Marzano tomatoes from Full Belly Farm. Alternatively, it works just as well with canned organic tomatoes in the winter. The fresh fenugreek leaves really make the flavor in this curry as well. If you cannot find fresh fenugreek leaves you can use frozen or dried, but the flavor will not be as pronounced. \u003c/span>\u003c/p>\n\u003ch2>Methi Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5735.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Methi Chicken on rice \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marinade Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup yogurt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup minced garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup minced ginger\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon turmeric powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 whole chicken legs, skin removed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Curry Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 yellow onion, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red bell pepper, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>½ cup fresh fenugreek leaves, roughly chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced ginger\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Serrano chilies\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Dhanna Jeeru masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">teaspoon turmeric\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 quart Early Girl or San Marzano tomatoes, diced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup heavy cream\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">To marinate the chicken: In a large bowl, combine the yogurt, garlic, ginger, Garam masala, turmeric and salt. Add chicken and toss to coat well. Cover the bowl and refrigerate for at least 2 hours, ideally overnight.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Make the curry while the chicken marinates: Melt the butter in a large heavy bottom saucepan over medium heat. Add the onions, bell peppers, and salt; cook, stirring occasionally for 5 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves, ginger, garlic, and chilies. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the Garam masala, Dhanna Jeeru masala, and turmeric. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the diced tomatoes with any juices that have accumulated, and scrape the bottom of the pan well to incorporate any spices that have begun to stick. Bring the liquid to a boil, then lower heat to maintain a simmer. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove the chicken legs from the marinade and discard the marinade. Add the marinated legs to the simmering curry, making sure they are fully submerged in the liquid. Cover and simmer until the meat begins to pull away from the bones, about 20 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">When chicken is fully cooked, stir in the heavy cream. Serve immediately over rice and garnish with \u003c/span>\u003cspan style=\"font-weight: 400\">a sprig of fenugreek leaves.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5707.jpg\" alt=\"Chef Preeti Mistry holds a dish of her Methi Chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry holds a dish of her Methi Chicken. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dhanna Jeeru Masala\u003c/h2>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133926\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/dhanna-jeera-masala.gif\" alt=\"Dhanna Jeera Masala\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Dhanna Jeera Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Gujarati, Dhanna Jeeru literally means “coriander cumin” - and that’s exactly what this is. A staple in Gujarati cooking found in many dishes, it’s one of the few blends we don’t toast before grinding. Instead, it is lightly sautéed during the cooking process, like in the dal above.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole coriander seeds\u003c/li>\n\u003cli>¼ cup whole cumin seeds\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In the bowl of a spice grinder, combine the coriander and cumin seeds and grind them to a powder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Garam Masala\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/garam-masala.jpg\" alt=\"Garam Masala\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garam Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Garam masala is the most well-known Indian spice blend, which is why you can buy it in most \u003c/span>\u003cspan style=\"font-weight: 400\">American grocery stores—but don’t buy it. Homemade Garam masala is so much more flavorful! \u003c/span>\u003cspan style=\"font-weight: 400\">Every cook or kitchen in India has its own Garam masala recipe. In Hindi, Garam means warm or hot, not to be confused with spicy. This masala is intended to fuse together into a blend that is warming, but not overly spicy.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup whole coriander seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole cumin seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 black cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Two 2-inch cinnamon sticks\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup dried chile de arbol\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole black peppercorns\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 F.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Measure out all the spices onto a sheet pan. Bake until the spices begin to slightly smoke and turn a little brown, about 5-7 minutes. Let cool fully.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Working in batches, grind the spices to a powder in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Preeti Mistry's Methi Chicken is packed with spices and is a perfect main dish for your table this summer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I especially like serving this curry in the summer when we have fresh Early Girl tomatoes from Dirty Girl, or San Marzano tomatoes from Full Belly Farm. Alternatively, it works just as well with canned organic tomatoes in the winter. The fresh fenugreek leaves really make the flavor in this curry as well. If you cannot find fresh fenugreek leaves you can use frozen or dried, but the flavor will not be as pronounced. \u003c/span>\u003c/p>\n\u003ch2>Methi Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5735.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Methi Chicken on rice \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marinade Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup yogurt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup minced garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup minced ginger\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon turmeric powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 whole chicken legs, skin removed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Curry Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 yellow onion, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red bell pepper, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>½ cup fresh fenugreek leaves, roughly chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced ginger\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Serrano chilies\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Dhanna Jeeru masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">teaspoon turmeric\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 quart Early Girl or San Marzano tomatoes, diced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup heavy cream\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">To marinate the chicken: In a large bowl, combine the yogurt, garlic, ginger, Garam masala, turmeric and salt. Add chicken and toss to coat well. Cover the bowl and refrigerate for at least 2 hours, ideally overnight.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Make the curry while the chicken marinates: Melt the butter in a large heavy bottom saucepan over medium heat. Add the onions, bell peppers, and salt; cook, stirring occasionally for 5 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves, ginger, garlic, and chilies. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the Garam masala, Dhanna Jeeru masala, and turmeric. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the diced tomatoes with any juices that have accumulated, and scrape the bottom of the pan well to incorporate any spices that have begun to stick. Bring the liquid to a boil, then lower heat to maintain a simmer. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove the chicken legs from the marinade and discard the marinade. Add the marinated legs to the simmering curry, making sure they are fully submerged in the liquid. Cover and simmer until the meat begins to pull away from the bones, about 20 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">When chicken is fully cooked, stir in the heavy cream. Serve immediately over rice and garnish with \u003c/span>\u003cspan style=\"font-weight: 400\">a sprig of fenugreek leaves.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5707.jpg\" alt=\"Chef Preeti Mistry holds a dish of her Methi Chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry holds a dish of her Methi Chicken. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dhanna Jeeru Masala\u003c/h2>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133926\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/dhanna-jeera-masala.gif\" alt=\"Dhanna Jeera Masala\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Dhanna Jeera Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Gujarati, Dhanna Jeeru literally means “coriander cumin” - and that’s exactly what this is. A staple in Gujarati cooking found in many dishes, it’s one of the few blends we don’t toast before grinding. Instead, it is lightly sautéed during the cooking process, like in the dal above.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole coriander seeds\u003c/li>\n\u003cli>¼ cup whole cumin seeds\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In the bowl of a spice grinder, combine the coriander and cumin seeds and grind them to a powder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Garam Masala\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/garam-masala.jpg\" alt=\"Garam Masala\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garam Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Garam masala is the most well-known Indian spice blend, which is why you can buy it in most \u003c/span>\u003cspan style=\"font-weight: 400\">American grocery stores—but don’t buy it. Homemade Garam masala is so much more flavorful! \u003c/span>\u003cspan style=\"font-weight: 400\">Every cook or kitchen in India has its own Garam masala recipe. In Hindi, Garam means warm or hot, not to be confused with spicy. This masala is intended to fuse together into a blend that is warming, but not overly spicy.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup whole coriander seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole cumin seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 black cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Two 2-inch cinnamon sticks\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup dried chile de arbol\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole black peppercorns\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 F.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Measure out all the spices onto a sheet pan. Bake until the spices begin to slightly smoke and turn a little brown, about 5-7 minutes. Let cool fully.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Working in batches, grind the spices to a powder in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We Drink Basically The Same Wine As Ancient Romans — And That's Not So Great",
"title": "We Drink Basically The Same Wine As Ancient Romans — And That's Not So Great",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='wine' label='More Wine Stories']\u003c/p>\n\u003cp>With wine, older usually means better. Vintage, our word for \"classily aged,\"\u003ca href=\"https://www.etymonline.com/word/vintage\"> comes from the winemaking process\u003c/a>. Wines from decades ago fetch far higher prices than freshly-made ones. Wine itself is woven throughout ancient history, from ancient Judeo-Christian rites (hello, Last Supper!) to Egyptian ceremonies to Roman orgies. And the grape varieties we like tend to have auspicious and lengthy pasts: for instance, Chardonnay grapes from the Champagne region have been made into white wine since the Middle Ages.\u003c/p>\n\u003cp>But until now, nobody knew just how ancient the wines we've been drinking are. According to \u003ca href=\"https://www.nature.com/articles/s41477-019-0437-5\">a new study\u003c/a> in \u003cem>Nature Plants\u003c/em> published Monday, many of the most popular wine varieties sold today are extremely genetically similar to the wines that Ancient Romans drank — and may have existed for thousands of years longer.\u003c/p>\n\u003cp>To determine the genetic lineages of the wines they studied, researchers collected 28 grape seeds from nine ancient sites in France, some sites dating back 2,500 years. They then analyzed the grapes' genes and compared them to modern varietals — something that hasn't been done before, and required a monumental cross-disciplinary effort by ancient DNA researchers, archaeologists and modern grape geneticists.\u003c/p>\n\u003cp>Of the 28 ancient seeds the researchers tested, all were genetically related to grapes grown today. Sixteen of the 28 were within one or two generations of modern varieties. And in at least once case, the researchers found that consumers are drinking wine from the same grapes as Medieval Frenchmen from 900 years ago: the rare savagnin blanc (not to be confused with sauvignon), a light, floral white varietal with rigorous growing standards and a small range of cultivation in eastern France.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In other cases, we are drinking almost the exact same wine as Roman emperors—our pinot noir and syrah grapes are \"siblings\" of the Roman varieties.\u003c/p>\n\u003cp>The researchers' findings demonstrate just how enduring wine consumers' tastes can be, and how careful winemakers have been in preserving popular and enduring varietals, according to \u003ca href=\"https://www.york.ac.uk/archaeology/staff/academic-staff/wales/\">Nathan Wales\u003c/a>, a study co-author and lecturer at the University of York specializing in paleogenomics (the study of ancient DNA).\u003c/p>\n\u003cp>\"When we imagined people 1,000 years ago drinking wine ... the question was ... how different was the stuff in that bottle? Now we've got the answer,\" says Wales. \"It's incredibly likely that someone 1,000 years ago was drinking something that's pretty much genetically identical to what we drink today.\"\u003c/p>\n\u003cp>But wait. Living things evolve, right? Not domesticated wine grapes — we've hijacked natural selection to serve our own tastes for thousands of years. It works like this: Instead of letting grapes pollinate each other and go through sexual reproduction, most winemakers essentially clone their plants through a process called \"vegetative propagation.\" This can either involve inserting dormant buds into existing roots, or taking a vine shoot from a mother plant and planting it directly in the earth. The new vine remains genetically identical to its \"parent,\" with all the ineffable qualities that make it produce merlots and pinot grigios.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cultivatingdiversity.org/people.html\">Zoë Migicovsky\u003c/a>, a postdoctoral researcher at\u003ca href=\"https://www.dal.ca/\"> Dalhousie University\u003c/a> in Canada specializing in apple and grape genetics who was not involved in the study, calls the research \"fascinating.\"\u003c/p>\n\u003cp>\"[These grapevines have] been around for hundreds and hundreds of years, but everything around [them] has continued to change,\" she says.\u003c/p>\n\u003cp>But, she says, the research also reveals a deep vulnerability in wine cultivation — our own obsession with pedigree and timelessness.\u003c/p>\n\u003cp>As the environment changes around these wine varietals, they remain the same — genetically frozen in the past. This renders them susceptible to ever-evolving pests, pathogens and extreme weather. \"If these varietals are genetically identical all over the world ... it means they're all susceptible to the same pests and diseases as well,\" Migicovsky says. \"We [will] need to use more chemicals and sprays in growing [them]\" as threats advance.\u003c/p>\n\u003cp>A big part of Migicovsky's research involves the resilience of wine — how to breed sturdier grapes, ones that can withstand the environmental changes we're going through now as a result of climate change. Warming temperatures may increase the strength of \u003ca href=\"https://phys.org/news/2018-08-global-insects-crops.html\">certain pests and pathogens\u003c/a>. And extreme weather events will hit the wine industry hard, she says. For instance, just recently in her home province in Nova Scotia, Canada, a frost \"devastated\" the wine industry. \"We're going to see more and more of that now,\" she says.\u003c/p>\n\u003cp>But this doesn't mean all wines are doomed. \"There is a lot of diversity in grapevines,\" Migicovsky says. \"We can breed varieties that are more tolerant and resistant for our current environment.\" It's mostly a brand name thing: The same forces that have kept pinots nearly identical for 2,000 years are making winemakers vulnerable, clinging to ancient lineages like old aristocrats. Tastes can change and evolve, and new grapes could display a magnificent array of tastes and textures to rival the ones we have now, Migicovsky believes. To keep the wine industry alive, she says it may be up to winemakers and consumers to let go of the savagnins, the pinots, the merlots — and embrace a hardier set of grapes that will survive to titillate and inebriate future generations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/10/731272004/we-drink-basically-the-same-wine-as-ancient-romans-and-thats-not-so-great\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Many of today's most popular wine varieties are extremely genetically similar to wines that may have existed for thousands of years, a new study finds. In the face of climate change, that's risky. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With wine, older usually means better. Vintage, our word for \"classily aged,\"\u003ca href=\"https://www.etymonline.com/word/vintage\"> comes from the winemaking process\u003c/a>. Wines from decades ago fetch far higher prices than freshly-made ones. Wine itself is woven throughout ancient history, from ancient Judeo-Christian rites (hello, Last Supper!) to Egyptian ceremonies to Roman orgies. And the grape varieties we like tend to have auspicious and lengthy pasts: for instance, Chardonnay grapes from the Champagne region have been made into white wine since the Middle Ages.\u003c/p>\n\u003cp>But until now, nobody knew just how ancient the wines we've been drinking are. According to \u003ca href=\"https://www.nature.com/articles/s41477-019-0437-5\">a new study\u003c/a> in \u003cem>Nature Plants\u003c/em> published Monday, many of the most popular wine varieties sold today are extremely genetically similar to the wines that Ancient Romans drank — and may have existed for thousands of years longer.\u003c/p>\n\u003cp>To determine the genetic lineages of the wines they studied, researchers collected 28 grape seeds from nine ancient sites in France, some sites dating back 2,500 years. They then analyzed the grapes' genes and compared them to modern varietals — something that hasn't been done before, and required a monumental cross-disciplinary effort by ancient DNA researchers, archaeologists and modern grape geneticists.\u003c/p>\n\u003cp>Of the 28 ancient seeds the researchers tested, all were genetically related to grapes grown today. Sixteen of the 28 were within one or two generations of modern varieties. And in at least once case, the researchers found that consumers are drinking wine from the same grapes as Medieval Frenchmen from 900 years ago: the rare savagnin blanc (not to be confused with sauvignon), a light, floral white varietal with rigorous growing standards and a small range of cultivation in eastern France.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In other cases, we are drinking almost the exact same wine as Roman emperors—our pinot noir and syrah grapes are \"siblings\" of the Roman varieties.\u003c/p>\n\u003cp>The researchers' findings demonstrate just how enduring wine consumers' tastes can be, and how careful winemakers have been in preserving popular and enduring varietals, according to \u003ca href=\"https://www.york.ac.uk/archaeology/staff/academic-staff/wales/\">Nathan Wales\u003c/a>, a study co-author and lecturer at the University of York specializing in paleogenomics (the study of ancient DNA).\u003c/p>\n\u003cp>\"When we imagined people 1,000 years ago drinking wine ... the question was ... how different was the stuff in that bottle? Now we've got the answer,\" says Wales. \"It's incredibly likely that someone 1,000 years ago was drinking something that's pretty much genetically identical to what we drink today.\"\u003c/p>\n\u003cp>But wait. Living things evolve, right? Not domesticated wine grapes — we've hijacked natural selection to serve our own tastes for thousands of years. It works like this: Instead of letting grapes pollinate each other and go through sexual reproduction, most winemakers essentially clone their plants through a process called \"vegetative propagation.\" This can either involve inserting dormant buds into existing roots, or taking a vine shoot from a mother plant and planting it directly in the earth. The new vine remains genetically identical to its \"parent,\" with all the ineffable qualities that make it produce merlots and pinot grigios.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cultivatingdiversity.org/people.html\">Zoë Migicovsky\u003c/a>, a postdoctoral researcher at\u003ca href=\"https://www.dal.ca/\"> Dalhousie University\u003c/a> in Canada specializing in apple and grape genetics who was not involved in the study, calls the research \"fascinating.\"\u003c/p>\n\u003cp>\"[These grapevines have] been around for hundreds and hundreds of years, but everything around [them] has continued to change,\" she says.\u003c/p>\n\u003cp>But, she says, the research also reveals a deep vulnerability in wine cultivation — our own obsession with pedigree and timelessness.\u003c/p>\n\u003cp>As the environment changes around these wine varietals, they remain the same — genetically frozen in the past. This renders them susceptible to ever-evolving pests, pathogens and extreme weather. \"If these varietals are genetically identical all over the world ... it means they're all susceptible to the same pests and diseases as well,\" Migicovsky says. \"We [will] need to use more chemicals and sprays in growing [them]\" as threats advance.\u003c/p>\n\u003cp>A big part of Migicovsky's research involves the resilience of wine — how to breed sturdier grapes, ones that can withstand the environmental changes we're going through now as a result of climate change. Warming temperatures may increase the strength of \u003ca href=\"https://phys.org/news/2018-08-global-insects-crops.html\">certain pests and pathogens\u003c/a>. And extreme weather events will hit the wine industry hard, she says. For instance, just recently in her home province in Nova Scotia, Canada, a frost \"devastated\" the wine industry. \"We're going to see more and more of that now,\" she says.\u003c/p>\n\u003cp>But this doesn't mean all wines are doomed. \"There is a lot of diversity in grapevines,\" Migicovsky says. \"We can breed varieties that are more tolerant and resistant for our current environment.\" It's mostly a brand name thing: The same forces that have kept pinots nearly identical for 2,000 years are making winemakers vulnerable, clinging to ancient lineages like old aristocrats. Tastes can change and evolve, and new grapes could display a magnificent array of tastes and textures to rival the ones we have now, Migicovsky believes. To keep the wine industry alive, she says it may be up to winemakers and consumers to let go of the savagnins, the pinots, the merlots — and embrace a hardier set of grapes that will survive to titillate and inebriate future generations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/10/731272004/we-drink-basically-the-same-wine-as-ancient-romans-and-thats-not-so-great\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside tag='wine' label='Sip on Some Wine News']\u003c/p>\n\u003cp>Celebrate National Rosé Day this weekend with some of my favorites! From cans to screwcaps to sparkling and bottles—there are so many wines I've been eyeing and have tasted. I sampled wines under $10 and some up to $30, but here are 5 of my favorites:\u003c/p>\n\u003ch2>\u003ca href=\"http://www.fleursdeprairie.com/index.html\">2018 Fleurs de Prairie Rosé\u003c/a>, Vin de Provence, France $17\n\u003cfigure id=\"attachment_133911\" class=\"wp-caption aligncenter\" style=\"max-width: 202px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Fleurs-de-Prairie.jpg\" alt=\"The Fleurs de Prairie is fresh, vibrant and oh-so-easy to enjoy.\" width=\"202\" height=\"600\" class=\"size-full wp-image-133911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Fleurs-de-Prairie.jpg 202w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Fleurs-de-Prairie-160x475.jpg 160w\" sizes=\"(max-width: 202px) 100vw, 202px\">\u003cfigcaption class=\"wp-caption-text\">The Fleurs de Prairie is fresh, vibrant and oh-so-easy to enjoy. \u003ccite>(Courtesy of Fleurs de Prairie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h2>\u003cp>Fleurs is the epitome of chic pink. Hailing from southern France’s Côtes de Provence, this aromatic rosé in made in the classic Provençal style capturing an alluring pale hue and delicate flavors. With a stylish wildflower-embellished bottle that gives a nod to the meaning of the name, the Fleurs de Prairie blends traditional grapes such as Grenache, Cinsault and Syrah. It is fresh, vibrant and oh-so-easy to enjoy.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.botabox.com/\">2018 Bota Box Dry Rosé\u003c/a>, California $24 box = $6 bottle\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133910\" class=\"wp-caption aligncenter\" style=\"max-width: 295px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Bota-box.png\" alt=\"Bota Box is the best rosé deal on the market.\" width=\"295\" height=\"400\" class=\"size-full wp-image-133910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Bota-box.png 295w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Bota-box-160x217.png 160w\" sizes=\"(max-width: 295px) 100vw, 295px\">\u003cfigcaption class=\"wp-caption-text\">Bota Box is the best rosé deal on the market. \u003ccite>(Courtesy of Bota Box)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Think boxed wine is cheap? Not so fast. Bota Box will have you thinking “inside” the box. This three-liter container is the equivalent of four bottles, so it is affordable. But, because the quality of the wine is so high, it’s the best rosé deal on the market. Bota Box can stay fresh for weeks, is portable, and the packaging is environmentally friendly. Juicy with a dry finish, it’s a pink to drink all summer long.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.bodegasfaustino.com/en/wines/faustino-vii-rose\">2018 Faustino VII Rosado\u003c/a>, Rioja, Spain $12\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133912\" class=\"wp-caption aligncenter\" style=\"max-width: 202px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/faustino--e1559933038568.png\" alt=\"The Faustino Rosado is a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between.\" width=\"202\" height=\"540\" class=\"size-full wp-image-133912\">\u003cfigcaption class=\"wp-caption-text\">The Faustino Rosado is a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between. \u003ccite>(Courtesy of Faustino Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Often drinkers think of only elegant reds from the region of Rioja, Spain, but the lesser-known treasure is Rioja Rosados. Made with Tempranillo – the classic red grape of Rioja – the Faustino is a dry-styled pink with spicy notes and a whiff of floral aromas. Medium-bodied with bright acidity, it’s a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://shop.lvewines.com\">2018 LVE Rosé\u003c/a>, Côtes de Provence, France $25\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133913\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/LVE-rose.png\" alt=\"If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives.\" width=\"600\" height=\"600\" class=\"size-full wp-image-133913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/LVE-rose.png 600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/LVE-rose-160x160.png 160w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives. \u003ccite>(Courtesy of Legend Vineyard Exclusives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives (LVE). A partnership between wine-loving singer, John Legend, and celebrity vintner, Jean-Charles Boisset, the LVE brand has a home in Napa Valley at Raymond Vineyards, but its heart is in France. This beautifully-dressed bottle is not only pretty to look at but delicious to drink.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://scharffenbergercellars.com/\">Scharffenberger Brut Rosé ‘Excellence’ Sparkling\u003c/a>, Mendocino County, California $26\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133914\" class=\"wp-caption aligncenter\" style=\"max-width: 210px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Scharffenberger--e1559933071642.jpg\" alt=\"The Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert.\" width=\"210\" height=\"665\" class=\"size-full wp-image-133914\">\u003cfigcaption class=\"wp-caption-text\">The Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert. \u003ccite>(Courtesy of Scharffenberger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Scharffenberger has been crafting world-class sparkling wine in Mendocino for nearly 40 years. This pink bubbly shows why it’s one of California’s classics. Using the traditional bottle-fermented method, their wines are known for smooth complexity. Made with Chardonnay and Pinot Noir, the Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert. Pop one open tonight.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thirsty for more beverage advice? You can find some of my wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">here\u003c/a>. \u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Celebrate National Rosé Day this weekend with some of my favorites! From cans to screwcaps to sparkling and bottles—there are so many wines I've been eyeing and have tasted. I sampled wines under $10 and some up to $30, but here are 5 of my favorites:\u003c/p>\n\u003ch2>\u003ca href=\"http://www.fleursdeprairie.com/index.html\">2018 Fleurs de Prairie Rosé\u003c/a>, Vin de Provence, France $17\n\u003cfigure id=\"attachment_133911\" class=\"wp-caption aligncenter\" style=\"max-width: 202px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Fleurs-de-Prairie.jpg\" alt=\"The Fleurs de Prairie is fresh, vibrant and oh-so-easy to enjoy.\" width=\"202\" height=\"600\" class=\"size-full wp-image-133911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Fleurs-de-Prairie.jpg 202w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Fleurs-de-Prairie-160x475.jpg 160w\" sizes=\"(max-width: 202px) 100vw, 202px\">\u003cfigcaption class=\"wp-caption-text\">The Fleurs de Prairie is fresh, vibrant and oh-so-easy to enjoy. \u003ccite>(Courtesy of Fleurs de Prairie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h2>\u003cp>Fleurs is the epitome of chic pink. Hailing from southern France’s Côtes de Provence, this aromatic rosé in made in the classic Provençal style capturing an alluring pale hue and delicate flavors. With a stylish wildflower-embellished bottle that gives a nod to the meaning of the name, the Fleurs de Prairie blends traditional grapes such as Grenache, Cinsault and Syrah. It is fresh, vibrant and oh-so-easy to enjoy.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.botabox.com/\">2018 Bota Box Dry Rosé\u003c/a>, California $24 box = $6 bottle\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133910\" class=\"wp-caption aligncenter\" style=\"max-width: 295px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Bota-box.png\" alt=\"Bota Box is the best rosé deal on the market.\" width=\"295\" height=\"400\" class=\"size-full wp-image-133910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Bota-box.png 295w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Bota-box-160x217.png 160w\" sizes=\"(max-width: 295px) 100vw, 295px\">\u003cfigcaption class=\"wp-caption-text\">Bota Box is the best rosé deal on the market. \u003ccite>(Courtesy of Bota Box)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Think boxed wine is cheap? Not so fast. Bota Box will have you thinking “inside” the box. This three-liter container is the equivalent of four bottles, so it is affordable. But, because the quality of the wine is so high, it’s the best rosé deal on the market. Bota Box can stay fresh for weeks, is portable, and the packaging is environmentally friendly. Juicy with a dry finish, it’s a pink to drink all summer long.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.bodegasfaustino.com/en/wines/faustino-vii-rose\">2018 Faustino VII Rosado\u003c/a>, Rioja, Spain $12\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133912\" class=\"wp-caption aligncenter\" style=\"max-width: 202px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/faustino--e1559933038568.png\" alt=\"The Faustino Rosado is a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between.\" width=\"202\" height=\"540\" class=\"size-full wp-image-133912\">\u003cfigcaption class=\"wp-caption-text\">The Faustino Rosado is a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between. \u003ccite>(Courtesy of Faustino Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Often drinkers think of only elegant reds from the region of Rioja, Spain, but the lesser-known treasure is Rioja Rosados. Made with Tempranillo – the classic red grape of Rioja – the Faustino is a dry-styled pink with spicy notes and a whiff of floral aromas. Medium-bodied with bright acidity, it’s a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://shop.lvewines.com\">2018 LVE Rosé\u003c/a>, Côtes de Provence, France $25\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133913\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/LVE-rose.png\" alt=\"If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives.\" width=\"600\" height=\"600\" class=\"size-full wp-image-133913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/LVE-rose.png 600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/LVE-rose-160x160.png 160w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives. \u003ccite>(Courtesy of Legend Vineyard Exclusives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives (LVE). A partnership between wine-loving singer, John Legend, and celebrity vintner, Jean-Charles Boisset, the LVE brand has a home in Napa Valley at Raymond Vineyards, but its heart is in France. This beautifully-dressed bottle is not only pretty to look at but delicious to drink.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://scharffenbergercellars.com/\">Scharffenberger Brut Rosé ‘Excellence’ Sparkling\u003c/a>, Mendocino County, California $26\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133914\" class=\"wp-caption aligncenter\" style=\"max-width: 210px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Scharffenberger--e1559933071642.jpg\" alt=\"The Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert.\" width=\"210\" height=\"665\" class=\"size-full wp-image-133914\">\u003cfigcaption class=\"wp-caption-text\">The Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert. \u003ccite>(Courtesy of Scharffenberger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Scharffenberger has been crafting world-class sparkling wine in Mendocino for nearly 40 years. This pink bubbly shows why it’s one of California’s classics. Using the traditional bottle-fermented method, their wines are known for smooth complexity. Made with Chardonnay and Pinot Noir, the Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert. Pop one open tonight.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thirsty for more beverage advice? You can find some of my wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">here\u003c/a>. \u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Preeti Mistry's Curry Leaf Ginger Brussels Sprouts",
"title": "Celebrity Chefs Recipes: Preeti Mistry's Curry Leaf Ginger Brussels Sprouts",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have been making a version of these for several years, especially around Thanksgiving where they've become a real hit with my friends and family. I can’t wait to start making this dish when the weather cools and Brussels sprouts start making their appearance at the farmer’s market. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The sweet potato adds the perfect amount of natural sweetness to match the bitter, salty sprouts and the fenugreek pesto adds a uniquely herby flavor, as well as a tang from the vinegar.\u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Curry Leaf Ginger Brussels Sprouts \u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5741.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pan of Curry Leaf Ginger Brussels Sprouts \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium garnet yam, cut into medium dic\u003c/span>\u003cspan style=\"font-weight: 400\">e\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium sweet potato, cut into medium dice\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium purple potato, cut into medium\u003c/span>\u003cspan style=\"font-weight: 400\"> d\u003c/span>\u003cspan style=\"font-weight: 400\">i\u003c/span>\u003cspan style=\"font-weight: 400\">ce\u003c/span>\u003c/li>\n\u003cli>3 lbs Brussels sprouts, trimmed and quartered\u003c/li>\n\u003cli>¼ cup neutral oil\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons JBC Chaat Masala \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tablespoons Ginger Curry Leaf Butter \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup Fenugreek Pesto\u003cstrong> (see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 sprigs fresh mint\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a medium-size saucepan, combine garnet yam, sweet potato, and purple potato with enough salted water to cover. Bring to a boil and cook until tender. Drain and set aside. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large saute pan, over high heat, heat oil until just about smoking. Add sprouts and stir to coat with the oil. Cook, stirring occasionally until sprouts are cooked through, about 10 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add potatoes and stir to combine. Add the JBC Chaat Masala, Ginger Curry Leaf Butter, and salt; stir to fully incorporate and continue cooking until the butter melts and the edges of the vegetables begin to brown.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> To serve, spread a generous tablespoon of the Fenugreek Pesto on each plate, then top with the sauteed vegetables. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with mint sprigs and serve immediately. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Ginger Curry Leaf Butter\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups unsalted butter \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">20 fresh curry leaves \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a small saucepan, over medium heat, combine butter, ginger and curry leaves; cook until the butter is fully melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Reduce the heat, cover, and let steep for 15 minutes.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Let butter cool until it starts to thicken into a fudge-like consistency, then spread onto a piece of plastic wrap and roll into a sausage shape. Tie off both ends and refrigerate for up to 1 month.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Chaat Masala\u003c/h2>\n\u003cfigure id=\"attachment_133896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5753.jpg\" alt=\"All of the ingredients for Chaat Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All of the ingredients for Chaat Masala \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup coriander seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup cumin seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fenugreek seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup black peppercorns\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 ½ tablespoons amchoor (dried mango powder)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon black salt\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 degrees F. Place the whole spices on a baking sheet and place in the oven until the spices are fragrant and just beginning to smoke, 5 to 7 minutes. Set aside to cool.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When cool, grind them in batches in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine all of the spices with the Indian chili powder, amchoor and salt in a bowl and mix well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer to an airtight container and store in a cool place for up to 4 weeks. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Fenugreek Pesto\u003c/h2>\n\u003cfigure id=\"attachment_133893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5750.jpg\" alt=\"Curry Leaf Ginger Brussels Sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Curry Leaf Ginger Brussels Sprouts with Fenugreek Pesto \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 cloves garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup pistachios\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup wine vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups fresh fenugreek leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup neutral oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a blender combine the garlic, pistachios, vinegar and salt and puree until smooth and creamy. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves and blend again until pureed. With the blender running, drizzle in the oil slowly until the mixture emulsifies and thickens to a smooth mixture.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Using a spatula, transfer the pesto to a bowl. Serve with Brussels Sprouts.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5801.jpg\" alt=\"Enjoy those fragrant sprouts!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy those fragrant sprouts! \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have been making a version of these for several years, especially around Thanksgiving where they've become a real hit with my friends and family. I can’t wait to start making this dish when the weather cools and Brussels sprouts start making their appearance at the farmer’s market. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The sweet potato adds the perfect amount of natural sweetness to match the bitter, salty sprouts and the fenugreek pesto adds a uniquely herby flavor, as well as a tang from the vinegar.\u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Curry Leaf Ginger Brussels Sprouts \u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5741.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pan of Curry Leaf Ginger Brussels Sprouts \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium garnet yam, cut into medium dic\u003c/span>\u003cspan style=\"font-weight: 400\">e\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium sweet potato, cut into medium dice\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium purple potato, cut into medium\u003c/span>\u003cspan style=\"font-weight: 400\"> d\u003c/span>\u003cspan style=\"font-weight: 400\">i\u003c/span>\u003cspan style=\"font-weight: 400\">ce\u003c/span>\u003c/li>\n\u003cli>3 lbs Brussels sprouts, trimmed and quartered\u003c/li>\n\u003cli>¼ cup neutral oil\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons JBC Chaat Masala \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tablespoons Ginger Curry Leaf Butter \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup Fenugreek Pesto\u003cstrong> (see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 sprigs fresh mint\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a medium-size saucepan, combine garnet yam, sweet potato, and purple potato with enough salted water to cover. Bring to a boil and cook until tender. Drain and set aside. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large saute pan, over high heat, heat oil until just about smoking. Add sprouts and stir to coat with the oil. Cook, stirring occasionally until sprouts are cooked through, about 10 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add potatoes and stir to combine. Add the JBC Chaat Masala, Ginger Curry Leaf Butter, and salt; stir to fully incorporate and continue cooking until the butter melts and the edges of the vegetables begin to brown.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> To serve, spread a generous tablespoon of the Fenugreek Pesto on each plate, then top with the sauteed vegetables. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with mint sprigs and serve immediately. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Ginger Curry Leaf Butter\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups unsalted butter \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">20 fresh curry leaves \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a small saucepan, over medium heat, combine butter, ginger and curry leaves; cook until the butter is fully melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Reduce the heat, cover, and let steep for 15 minutes.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Let butter cool until it starts to thicken into a fudge-like consistency, then spread onto a piece of plastic wrap and roll into a sausage shape. Tie off both ends and refrigerate for up to 1 month.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Chaat Masala\u003c/h2>\n\u003cfigure id=\"attachment_133896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5753.jpg\" alt=\"All of the ingredients for Chaat Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All of the ingredients for Chaat Masala \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup coriander seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup cumin seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fenugreek seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup black peppercorns\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 ½ tablespoons amchoor (dried mango powder)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon black salt\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 degrees F. Place the whole spices on a baking sheet and place in the oven until the spices are fragrant and just beginning to smoke, 5 to 7 minutes. Set aside to cool.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When cool, grind them in batches in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine all of the spices with the Indian chili powder, amchoor and salt in a bowl and mix well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer to an airtight container and store in a cool place for up to 4 weeks. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Fenugreek Pesto\u003c/h2>\n\u003cfigure id=\"attachment_133893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5750.jpg\" alt=\"Curry Leaf Ginger Brussels Sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Curry Leaf Ginger Brussels Sprouts with Fenugreek Pesto \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 cloves garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup pistachios\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup wine vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups fresh fenugreek leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup neutral oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a blender combine the garlic, pistachios, vinegar and salt and puree until smooth and creamy. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves and blend again until pureed. With the blender running, drizzle in the oil slowly until the mixture emulsifies and thickens to a smooth mixture.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Using a spatula, transfer the pesto to a bowl. Serve with Brussels Sprouts.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5801.jpg\" alt=\"Enjoy those fragrant sprouts!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy those fragrant sprouts! \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How A Fight Over Beef Jerky Reveals Tensions Over SNAP In The Trump Era",
"title": "How A Fight Over Beef Jerky Reveals Tensions Over SNAP In The Trump Era",
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"content": "\u003cp>For roughly \u003ca href=\"https://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">40 million Americans\u003c/a>, SNAP benefits are a lifeline.\u003c/p>\n\u003cp>The Supplemental Nutrition Assistance Program, formerly known as food stamps, delivers about $60 billion in aid each year. And retailers that accept SNAP benefits are required to stock a variety of staple foods — including a minimum number of fruits and vegetables, meat, dairy and grain options.\u003c/p>\n\u003cp>Now, there's a controversy brewing over which foods count as staples. Should beef jerky, spray cheese and \u003cem>queso\u003c/em> dip count? The Trump administration has proposed a rule that would allow retailers to include these items.\u003c/p>\n\u003cp>\"The Trump administration would weaken what stores would have to offer,\" says \u003ca href=\"https://cspinet.org/biography/margo-wootan\">Margo Wootan\u003c/a> of the Center for Science in the Public Interest, a consumer advocacy group. She says this could result in fewer healthy options in convenience and corner stores where SNAP recipients spend about $3 billion in benefits each year. \u003c/p>\n\u003cp>A rule written during the Obama administration would require retailers to stock at least seven different products in each of four key food categories — fruits and vegetables, meat, dairy and grains. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Under the change proposed by the Trump administration, retailers could stock dried meats — such as beef jerky — and shelf-stable, processed cheese products to help them meet their meat and dairy requirements. And this may offset the need to offer as many fresh meat and dairy products. Wootan's complaint about this policy: \"Very few families would serve up a Slim Jim as the main course in a meal,\" she says. It's a snack.\u003c/p>\n\u003cp>As Wootan and I tour a convenience store in Washington, D.C., she points to aisles filled with snack food. \"Almost all of this is chips, snack cakes, candy,\" she says.\u003c/p>\n\u003cp>She says SNAP benefits are intended to provide people with foods they can cook at home. And it would be helpful if convenience stores made it possible for families to do \"a real shop for foods they can prepare into meals,\" Wootan says — more like a grocery store. \u003c/p>\n\u003cp>Studies have shown that a \u003ca href=\"http://thefoodtrust.org/uploads/media_items/access-to-healthy-food.original.pdf\">lack of easy access to healthy foods\u003c/a> — whether it's due to living in an urban \"food desert\" or in a rural area with no supermarket — is one contributor to poor nutrition and obesity.\u003c/p>\n\u003cp>And it's also true that in some areas, convenience stores fill a gap. \"We offer the majority of healthy foods,\" says Robert Forsyth, who operates the MotoMart chain of convenience stores across six Midwestern states, including Illinois, Wisconsin and Ohio. His family has been in the business for decades.\u003c/p>\n\u003cp>He says there was a time when you would only see cigarettes and candy bars at gas station stores. \"We've been in the business so long, we remember before convenience stores were really a thing,\" Forsyth says.\u003c/p>\n\u003cp>Now, people come in \"to buy orange juice and milk and — in our stores — apples, oranges, bananas,\" he says. He also points to an array of nuts, whole-grain breads and yogurts that his stores stock. \"Lots of good, healthy products,\" he says.\u003c/p>\n\u003cp>Forsyth supports the Trump administration's proposed rule changes. In a letter to the USDA, he asked the agency to give retailers even more flexibility in determining which foods meet the requirements. He also defends products such as beef jerky — which he says are popular, nutritious and affordable.\u003c/p>\n\u003cp>\"Affordability is a huge aspect,\" Forsyth says. He says he can only stay in business if he sells items that people want to buy. \"It doesn't do me any good to sell almond milk and goat cheese,\" because he says his customers don't want them. \u003c/p>\n\u003cp>\"You've got to meet SNAP recipients where they are,\" Forsyth says. And he doesn't like the idea of beef jerky or processed cheese being singled out. \"I think it's an elitist attitude.\" He says the rules written during the Obama administration would have hurt his business. \"The situation is the law would have squeezed out convenience store operators\" from being able to accept SNAP benefits. \u003c/p>\n\u003cp>He agrees that people should be taught more about good nutrition. \"We need to educate people on their choices and we need to make sure they have a variety of healthy choices to choose from,\" Forsyth says. But the rules shouldn't be so strict that they undermine his business. He says if convenience stores were squeezed out of some of the small towns where he operates, such as Plover, Wis., and Galion, Ohio, some of his customers who live miles from a major supermarket and don't have easy access to transportation would be left with fewer food-shopping options.\u003c/p>\n\u003cp>The\u003ca href=\"https://www.federalregister.gov/documents/2019/04/05/2019-06597/providing-regulatory-flexibility-for-retailers-in-the-supplemental-nutrition-assistance-program-snap\"> public comment period\u003c/a> on this proposed rule ends Tuesday. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/04/729733146/how-a-fight-over-beef-jerky-reveals-tensions-over-snap-in-the-trump-era\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For roughly \u003ca href=\"https://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">40 million Americans\u003c/a>, SNAP benefits are a lifeline.\u003c/p>\n\u003cp>The Supplemental Nutrition Assistance Program, formerly known as food stamps, delivers about $60 billion in aid each year. And retailers that accept SNAP benefits are required to stock a variety of staple foods — including a minimum number of fruits and vegetables, meat, dairy and grain options.\u003c/p>\n\u003cp>Now, there's a controversy brewing over which foods count as staples. Should beef jerky, spray cheese and \u003cem>queso\u003c/em> dip count? The Trump administration has proposed a rule that would allow retailers to include these items.\u003c/p>\n\u003cp>\"The Trump administration would weaken what stores would have to offer,\" says \u003ca href=\"https://cspinet.org/biography/margo-wootan\">Margo Wootan\u003c/a> of the Center for Science in the Public Interest, a consumer advocacy group. She says this could result in fewer healthy options in convenience and corner stores where SNAP recipients spend about $3 billion in benefits each year. \u003c/p>\n\u003cp>A rule written during the Obama administration would require retailers to stock at least seven different products in each of four key food categories — fruits and vegetables, meat, dairy and grains. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Under the change proposed by the Trump administration, retailers could stock dried meats — such as beef jerky — and shelf-stable, processed cheese products to help them meet their meat and dairy requirements. And this may offset the need to offer as many fresh meat and dairy products. Wootan's complaint about this policy: \"Very few families would serve up a Slim Jim as the main course in a meal,\" she says. It's a snack.\u003c/p>\n\u003cp>As Wootan and I tour a convenience store in Washington, D.C., she points to aisles filled with snack food. \"Almost all of this is chips, snack cakes, candy,\" she says.\u003c/p>\n\u003cp>She says SNAP benefits are intended to provide people with foods they can cook at home. And it would be helpful if convenience stores made it possible for families to do \"a real shop for foods they can prepare into meals,\" Wootan says — more like a grocery store. \u003c/p>\n\u003cp>Studies have shown that a \u003ca href=\"http://thefoodtrust.org/uploads/media_items/access-to-healthy-food.original.pdf\">lack of easy access to healthy foods\u003c/a> — whether it's due to living in an urban \"food desert\" or in a rural area with no supermarket — is one contributor to poor nutrition and obesity.\u003c/p>\n\u003cp>And it's also true that in some areas, convenience stores fill a gap. \"We offer the majority of healthy foods,\" says Robert Forsyth, who operates the MotoMart chain of convenience stores across six Midwestern states, including Illinois, Wisconsin and Ohio. His family has been in the business for decades.\u003c/p>\n\u003cp>He says there was a time when you would only see cigarettes and candy bars at gas station stores. \"We've been in the business so long, we remember before convenience stores were really a thing,\" Forsyth says.\u003c/p>\n\u003cp>Now, people come in \"to buy orange juice and milk and — in our stores — apples, oranges, bananas,\" he says. He also points to an array of nuts, whole-grain breads and yogurts that his stores stock. \"Lots of good, healthy products,\" he says.\u003c/p>\n\u003cp>Forsyth supports the Trump administration's proposed rule changes. In a letter to the USDA, he asked the agency to give retailers even more flexibility in determining which foods meet the requirements. He also defends products such as beef jerky — which he says are popular, nutritious and affordable.\u003c/p>\n\u003cp>\"Affordability is a huge aspect,\" Forsyth says. He says he can only stay in business if he sells items that people want to buy. \"It doesn't do me any good to sell almond milk and goat cheese,\" because he says his customers don't want them. \u003c/p>\n\u003cp>\"You've got to meet SNAP recipients where they are,\" Forsyth says. And he doesn't like the idea of beef jerky or processed cheese being singled out. \"I think it's an elitist attitude.\" He says the rules written during the Obama administration would have hurt his business. \"The situation is the law would have squeezed out convenience store operators\" from being able to accept SNAP benefits. \u003c/p>\n\u003cp>He agrees that people should be taught more about good nutrition. \"We need to educate people on their choices and we need to make sure they have a variety of healthy choices to choose from,\" Forsyth says. But the rules shouldn't be so strict that they undermine his business. He says if convenience stores were squeezed out of some of the small towns where he operates, such as Plover, Wis., and Galion, Ohio, some of his customers who live miles from a major supermarket and don't have easy access to transportation would be left with fewer food-shopping options.\u003c/p>\n\u003cp>The\u003ca href=\"https://www.federalregister.gov/documents/2019/04/05/2019-06597/providing-regulatory-flexibility-for-retailers-in-the-supplemental-nutrition-assistance-program-snap\"> public comment period\u003c/a> on this proposed rule ends Tuesday. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/04/729733146/how-a-fight-over-beef-jerky-reveals-tensions-over-snap-in-the-trump-era\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_133780' label='2019 Michelin Bib Gourmands']\u003cbr>\nTime to make a new list of Michelin-starred restaurants to visit in 2019! Today, the Michelin Guide California \u003ca href=\"https://guide.michelin.com/us/en/california/article/news-and-views/michelin-guide-california-2019-results\">announced\u003c/a> that 90 California restaurants (out of their 657 Michelin-recommended restaurants) have been awarded Michelin stars. For anyone new to the system, one star means “high-quality cooking, worth a stop,” two stars equals “excellent cooking, worth a detour” and the highly coveted three stars means a restaurant has “exceptional cuisine and is worth a special journey.”\u003c/p>\n\u003cp>Out of those 90 stars in California, the Bay Area made a strong stand again as we did on \u003ca href=\"https://www.kqed.org/bayareabites/133780/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list\">the Michelin Bib Gourmand list\u003c/a>, taking 63 out of 90 spots. Sacramento got the star it had been waiting for with The Kitchen, but, surprisingly, Saison dropped from three stars to two stars.\u003c/p>\n\u003cp>There weren't any new additions to the three-star category, so it mainly remains restaurants in San Francisco and wine country (sorry, Los Angeles). And congratulations to Dominique Crenn since she is now still the only female chef in America to helm a restaurant with three stars!\u003c/p>\n\u003cp>Joining the two-star category, a big congratulations to Campton Place, the country’s only South Asian restaurant to hold the honor. In the one-star category, diners will not be surprised to see Sorrel and Angler on the list—the latter was listed amongst Esquire's Best Restaurants with Bar Crenn and Che Fico.\u003c/p>\n\u003cp>Scroll through for the full list of Bay Area stars, and, if they appeared on Check, Please! Bay Area, we made sure to include a link to the restaurant's review. Cheers!\u003c/p>\n\u003ch2>Three Stars\u003c/h2>\n\u003cp>Atelier Crenn // Cow Hollow, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">(Watch the CPBA review)\u003c/a>\u003cbr>\nBenu // Financial District, San Francisco\u003cbr>\nThe French Laundry // Yountville\u003cbr>\nManresa // Los Gatos \u003ca href=\"https://www.kqed.org/checkplease/51/manresa-reviews\">(Read the CPBA review)\u003c/a>\u003cbr>\nQuince // Financial District, San Francisco\u003cbr>\nThe Restaurant at Meadowood // St. Helena\u003cbr>\nSingleThread // Healdsburg\u003c/p>\n\u003ch2>Two Stars\u003c/h2>\n\u003cp>Acquerello // Nob Hill, San Francisco\u003ca href=\"https://www.kqed.org/checkplease/1693/acquerello-reviews\"> (Read the CPBA review)\u003c/a>\u003cbr>\nBaumé // Palo Alto\u003cbr>\nCalifornios // Mission, San Francisco\u003cbr>\nCampton Place // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/16838/watch-check-please-bay-area-review-kingston-11-cuisine-31st-union-and-the-campton-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nCoi // North Beach, San Francisco\u003cbr>\nCommis // North Oakland\u003cbr>\nLazy Bear // Mission, San Francisco\u003cbr>\nSaison // South Beach, San Francisco\u003c/p>\n\u003ch2>One Star\u003c/h2>\n\u003cp>Al’s Place // Mission, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/20185/check-please-bay-area-reviews-the-butchers-son-sol-food-als-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nAngler // Embarcadero, San Francisco\u003cbr>\nAster (closed) // Mission, San Francisco\u003cbr>\nAubergine // Carmel-By-The-Sea\u003cbr>\nBar Crenn // Cow Hollow, San Francisco\u003cbr>\nBirdsong // SoMa, San Francisco\u003cbr>\nBouchon // Yountville\u003cbr>\nChez TJ // Mountain View\u003cbr>\nCommonwealth // Mission, San Francisco\u003cbr>\nFarmhouse Inn & Restaurant // Forestville\u003cbr>\nGary Danko // Russian Hill, San Francisco\u003cbr>\nHarbor House // Elk\u003cbr>\nHashiri // SoMa, San Francisco\u003cbr>\nIn Situ // SoMa, San Francisco\u003cbr>\njū-ni // NoPa, San Francisco\u003cbr>\nKeiko à Nob Hill // Nob Hill, San Francisco\u003cbr>\nKenzo // Napa\u003cbr>\nKinjo // Russian Hill, San Francisco\u003cbr>\nKin Khao // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Kitchen // Sacramento\u003cbr>\nLa Toque // Napa\u003cbr>\nLe Comptoir // San Rafael\u003cbr>\nLord Stanley // Nob Hill, San Francisco\u003cbr>\nLuce // SoMa, San Francisco\u003cbr>\nMadcap // San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/20122/check-please-bay-area-reviews-madcap-el-toreador-juanita-maude\">(Watch the CPBA review)\u003c/a>\u003cbr>\nMadera // Menlo Park\u003cbr>\nMadrona Manor // Healdsburg\u003cbr>\nMaum // Palo Alto\u003cbr>\nMichael Mina // Financial District, San Francisco\u003cbr>\nMister Jiu’s // Chinatown, San Francisco\u003cbr>\nMourad // SoMa, San Francisco\u003cbr>\nNico // Financial District, San Francisco\u003cbr>\nOctavia // Lower Pacific Heights, San Francisco\u003cbr>\nOmakase // Mission Bay, San Francisco\u003cbr>\nPlumed Horse // Saratoga \u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Progress // Western Addition\u003cbr>\nProtégé // Palo Alto\u003cbr>\nRasa // Burlingame\u003cbr>\nRich Table // Hayes Valley, San Francisco\u003cbr>\nSons & Daughters // Nob Hill, San Francisco\u003cbr>\nSorrel // Presidio Heights, San Francisco\u003cbr>\nSPQR // Lower Pacific Heights, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/8611/spqr-restaurant-info\">(Watch the CPBA review)\u003c/a>\u003cbr>\nSpruce // Presidio, San Francisco\u003cbr>\nState Bird Provisions // Western Addition, San Francisco\u003cbr>\nSushi Yoshizumi // San Mateo\u003cbr>\nThe Village Pub // Woodside\u003cbr>\nWako // Inner Richmond, San Francisco\u003cbr>\nWakuriya // San Mateo\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTime to make a new list of Michelin-starred restaurants to visit in 2019! Today, the Michelin Guide California \u003ca href=\"https://guide.michelin.com/us/en/california/article/news-and-views/michelin-guide-california-2019-results\">announced\u003c/a> that 90 California restaurants (out of their 657 Michelin-recommended restaurants) have been awarded Michelin stars. For anyone new to the system, one star means “high-quality cooking, worth a stop,” two stars equals “excellent cooking, worth a detour” and the highly coveted three stars means a restaurant has “exceptional cuisine and is worth a special journey.”\u003c/p>\n\u003cp>Out of those 90 stars in California, the Bay Area made a strong stand again as we did on \u003ca href=\"https://www.kqed.org/bayareabites/133780/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list\">the Michelin Bib Gourmand list\u003c/a>, taking 63 out of 90 spots. Sacramento got the star it had been waiting for with The Kitchen, but, surprisingly, Saison dropped from three stars to two stars.\u003c/p>\n\u003cp>There weren't any new additions to the three-star category, so it mainly remains restaurants in San Francisco and wine country (sorry, Los Angeles). And congratulations to Dominique Crenn since she is now still the only female chef in America to helm a restaurant with three stars!\u003c/p>\n\u003cp>Joining the two-star category, a big congratulations to Campton Place, the country’s only South Asian restaurant to hold the honor. In the one-star category, diners will not be surprised to see Sorrel and Angler on the list—the latter was listed amongst Esquire's Best Restaurants with Bar Crenn and Che Fico.\u003c/p>\n\u003cp>Scroll through for the full list of Bay Area stars, and, if they appeared on Check, Please! Bay Area, we made sure to include a link to the restaurant's review. Cheers!\u003c/p>\n\u003ch2>Three Stars\u003c/h2>\n\u003cp>Atelier Crenn // Cow Hollow, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">(Watch the CPBA review)\u003c/a>\u003cbr>\nBenu // Financial District, San Francisco\u003cbr>\nThe French Laundry // Yountville\u003cbr>\nManresa // Los Gatos \u003ca href=\"https://www.kqed.org/checkplease/51/manresa-reviews\">(Read the CPBA review)\u003c/a>\u003cbr>\nQuince // Financial District, San Francisco\u003cbr>\nThe Restaurant at Meadowood // St. Helena\u003cbr>\nSingleThread // Healdsburg\u003c/p>\n\u003ch2>Two Stars\u003c/h2>\n\u003cp>Acquerello // Nob Hill, San Francisco\u003ca href=\"https://www.kqed.org/checkplease/1693/acquerello-reviews\"> (Read the CPBA review)\u003c/a>\u003cbr>\nBaumé // Palo Alto\u003cbr>\nCalifornios // Mission, San Francisco\u003cbr>\nCampton Place // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/16838/watch-check-please-bay-area-review-kingston-11-cuisine-31st-union-and-the-campton-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nCoi // North Beach, San Francisco\u003cbr>\nCommis // North Oakland\u003cbr>\nLazy Bear // Mission, San Francisco\u003cbr>\nSaison // South Beach, San Francisco\u003c/p>\n\u003ch2>One Star\u003c/h2>\n\u003cp>Al’s Place // Mission, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/20185/check-please-bay-area-reviews-the-butchers-son-sol-food-als-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nAngler // Embarcadero, San Francisco\u003cbr>\nAster (closed) // Mission, San Francisco\u003cbr>\nAubergine // Carmel-By-The-Sea\u003cbr>\nBar Crenn // Cow Hollow, San Francisco\u003cbr>\nBirdsong // SoMa, San Francisco\u003cbr>\nBouchon // Yountville\u003cbr>\nChez TJ // Mountain View\u003cbr>\nCommonwealth // Mission, San Francisco\u003cbr>\nFarmhouse Inn & Restaurant // Forestville\u003cbr>\nGary Danko // Russian Hill, San Francisco\u003cbr>\nHarbor House // Elk\u003cbr>\nHashiri // SoMa, San Francisco\u003cbr>\nIn Situ // SoMa, San Francisco\u003cbr>\njū-ni // NoPa, San Francisco\u003cbr>\nKeiko à Nob Hill // Nob Hill, San Francisco\u003cbr>\nKenzo // Napa\u003cbr>\nKinjo // Russian Hill, San Francisco\u003cbr>\nKin Khao // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Kitchen // Sacramento\u003cbr>\nLa Toque // Napa\u003cbr>\nLe Comptoir // San Rafael\u003cbr>\nLord Stanley // Nob Hill, San Francisco\u003cbr>\nLuce // SoMa, San Francisco\u003cbr>\nMadcap // San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/20122/check-please-bay-area-reviews-madcap-el-toreador-juanita-maude\">(Watch the CPBA review)\u003c/a>\u003cbr>\nMadera // Menlo Park\u003cbr>\nMadrona Manor // Healdsburg\u003cbr>\nMaum // Palo Alto\u003cbr>\nMichael Mina // Financial District, San Francisco\u003cbr>\nMister Jiu’s // Chinatown, San Francisco\u003cbr>\nMourad // SoMa, San Francisco\u003cbr>\nNico // Financial District, San Francisco\u003cbr>\nOctavia // Lower Pacific Heights, San Francisco\u003cbr>\nOmakase // Mission Bay, San Francisco\u003cbr>\nPlumed Horse // Saratoga \u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Progress // Western Addition\u003cbr>\nProtégé // Palo Alto\u003cbr>\nRasa // Burlingame\u003cbr>\nRich Table // Hayes Valley, San Francisco\u003cbr>\nSons & Daughters // Nob Hill, San Francisco\u003cbr>\nSorrel // Presidio Heights, San Francisco\u003cbr>\nSPQR // Lower Pacific Heights, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/8611/spqr-restaurant-info\">(Watch the CPBA review)\u003c/a>\u003cbr>\nSpruce // Presidio, San Francisco\u003cbr>\nState Bird Provisions // Western Addition, San Francisco\u003cbr>\nSushi Yoshizumi // San Mateo\u003cbr>\nThe Village Pub // Woodside\u003cbr>\nWako // Inner Richmond, San Francisco\u003cbr>\nWakuriya // San Mateo\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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?",
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},
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"id": "baycurious",
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"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.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"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.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"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 />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"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",
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"order": 9
},
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"meta": {
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"source": "WNYC"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"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. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
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"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."
},
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"video-tv": {},
"events": {},
"support": {}
}
}
}