window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_137331": {
"type": "attachments",
"id": "bayareabites_137331",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "137331",
"found": true
},
"parent": 137258,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Screen-Shot-2020-05-21-at-4.23.44-PM-copy-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Screen-Shot-2020-05-21-at-4.23.44-PM-copy-160x130.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 130
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Screen-Shot-2020-05-21-at-4.23.44-PM-copy-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Screen-Shot-2020-05-21-at-4.23.44-PM-copy.jpg",
"width": 1204,
"height": 980
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Screen-Shot-2020-05-21-at-4.23.44-PM-copy-1020x830.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 830
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Screen-Shot-2020-05-21-at-4.23.44-PM-copy-800x651.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 651
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Screen-Shot-2020-05-21-at-4.23.44-PM-copy-768x625.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 625
}
},
"publishDate": 1590103546,
"modified": 1590103638,
"caption": "In Half Moon Bay, Dad's Luncheonette is offering their sandwiches and rotating wares from small producers.",
"description": "In Half Moon Bay, Dad's Luncheonette is offering their sandwiches and rotating wares from small producers.",
"title": "Dad's Luncheonette Sandwiches",
"credit": "Dad's Luncheonette",
"status": "inherit",
"fetchFailed": false,
"isLoading": false
},
"bayareabites_137067": {
"type": "attachments",
"id": "bayareabites_137067",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "137067",
"found": true
},
"parent": 136941,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Reduce-Size-set-1024x683-1024x576.jpg",
"width": 1024,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Reduce-Size-set-1024x683-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Reduce-Size-set-1024x683-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Reduce-Size-set-1024x683.jpg",
"width": 1024,
"height": 683
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Reduce-Size-set-1024x683-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Reduce-Size-set-1024x683-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/05/Reduce-Size-set-1024x683-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1588356111,
"modified": 1588356616,
"caption": "Little Lao Table from Daughter Thai Kitchen in Oakland.",
"description": "Little Lao Table from Daughter Thai Kitchen in Oakland.",
"title": "Little Lao Table from Daughter Thai Kitchen in Oakland.",
"credit": "Courtesy of Daughter Thai Kitchen",
"status": "inherit",
"fetchFailed": false,
"isLoading": false
},
"bayareabites_136991": {
"type": "attachments",
"id": "bayareabites_136991",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "136991",
"found": true
},
"parent": 136891,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/04/image-160x99.png",
"width": 160,
"mimeType": "image/png",
"height": 99
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/04/image-672x372.png",
"width": 672,
"mimeType": "image/png",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/04/image.png",
"width": 686,
"height": 424
}
},
"publishDate": 1588107690,
"modified": 1588107746,
"caption": "\"Cook From Home\" Bundle from Protéa in Yountville. ",
"description": "\"Cook From Home\" Bundle from Protéa in Yountville. ",
"title": "\"Cook From Home\" Bundle from Protéa in Yountville.",
"credit": "Protéa",
"status": "inherit",
"fetchFailed": false,
"isLoading": false
},
"bayareabites_136937": {
"type": "attachments",
"id": "bayareabites_136937",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "136937",
"found": true
},
"parent": 136903,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1217702128-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1217702128-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1217702128-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1217702128.jpg",
"width": 1200,
"height": 676
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1217702128-1020x575.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 575
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1217702128-800x451.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 451
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1217702128-768x433.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 433
}
},
"publishDate": 1587768687,
"modified": 1588004427,
"caption": "Delivery during coronavirus raises questions of safety, employee protections and more.",
"description": "Delivery during coronavirus raises questions of safety, employee protections and more.",
"title": "Delivery.Coronavirus",
"credit": "iStock",
"status": "inherit",
"fetchFailed": false,
"isLoading": false
},
"bayareabites_135855": {
"type": "attachments",
"id": "bayareabites_135855",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "135855",
"found": true
},
"parent": 135851,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/12/winefeatured-1024x576.jpg",
"width": 1024,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/12/winefeatured-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/12/winefeatured-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/12/winefeatured.jpg",
"width": 1024,
"height": 683
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/12/winefeatured-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/12/winefeatured-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/12/winefeatured-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1576085716,
"modified": 1576085874,
"caption": "Seghesio Family Vineyards made the list with their 2017 Sonoma County Zinfandel.",
"description": null,
"title": "winefeatured",
"credit": "Courtesy photo",
"status": "inherit",
"fetchFailed": false,
"isLoading": false
},
"bayareabites_135555": {
"type": "attachments",
"id": "bayareabites_135555",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "135555",
"found": true
},
"parent": 135544,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 100
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg",
"width": 1920,
"height": 1200
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 638
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 750
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1920x1200.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1200
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 500
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 480
}
},
"publishDate": 1574269149,
"modified": 1574269260,
"caption": "The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays.",
"description": "The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays.",
"title": "Mellows",
"credit": "Courtesty of Mellows",
"status": "inherit",
"fetchFailed": false,
"isLoading": false
},
"bayareabites_135374": {
"type": "attachments",
"id": "bayareabites_135374",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "135374",
"found": true
},
"parent": 135331,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-160x135.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 135
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza.jpg",
"width": 1920,
"height": 1617
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-1020x859.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 859
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-1200x1011.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 1011
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-1920x1617.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1617
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-800x674.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 674
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-768x647.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 647
}
},
"publishDate": 1573235748,
"modified": 1573235914,
"caption": "The gyoza at Bon, Nene are made with a \"dumpling skirt.\"",
"description": "The gyoza at Bon, Nene are made with a \"dumpling skirt.\"",
"title": "gyoza-bon-nene",
"credit": "Olivia Won/KQED",
"status": "inherit",
"fetchFailed": false,
"isLoading": false
},
"bayareabites_135429": {
"type": "attachments",
"id": "bayareabites_135429",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "135429",
"found": true
},
"parent": 135426,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
}
},
"publishDate": 1573671318,
"modified": 1573671340,
"caption": "A plate of chili momos at Himalayan Pizza and Momo",
"description": "A plate of chili momos at Himalayan Pizza and Momo",
"title": "himpizzamomo-chili",
"credit": "Trevor Felch/KQED",
"status": "inherit",
"fetchFailed": false,
"isLoading": false
},
"bayareabites_135397": {
"type": "attachments",
"id": "bayareabites_135397",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "135397",
"found": true
},
"parent": 135383,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/CJ0510_SONOMAMARKET04_559954-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/CJ0510_SONOMAMARKET04_559954-160x101.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 101
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/CJ0510_SONOMAMARKET04_559954-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/CJ0510_SONOMAMARKET04_559954.jpg",
"width": 1280,
"height": 808
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/CJ0510_SONOMAMARKET04_559954-1020x644.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 644
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/CJ0510_SONOMAMARKET04_559954-1200x758.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 758
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/CJ0510_SONOMAMARKET04_559954-800x505.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 505
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/11/CJ0510_SONOMAMARKET04_559954-768x485.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 485
}
},
"publishDate": 1573241319,
"modified": 1573241342,
"caption": "Candi Edmondson of Paul's Produce sells to waiting customers during the Sonoma Farmer's Market held at Sonoma Plaza, May 10, 2011.",
"description": "Candi Edmondson of Paul's Produce sells to waiting customers during the Sonoma Farmer's Market held at Sonoma Plaza, May 10, 2011.",
"title": "cj0510_sonomaMarket04.jpg",
"credit": "Crista Jeremiason",
"status": "inherit",
"fetchFailed": false,
"isLoading": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false
},
"authorsReducer": {
"byline_bayareabites_135851": {
"type": "authors",
"id": "byline_bayareabites_135851",
"meta": {
"override": true
},
"slug": "byline_bayareabites_135851",
"name": "Linda Murphy, \u003ca href=\"https://www.sonomamag.com/100-best-sonoma-wines-2019\">Sonoma Magazine\u003c/a>",
"isLoading": false
},
"bayareabites": {
"type": "authors",
"id": "5083",
"meta": {
"index": "authors_1716337520",
"id": "5083",
"found": true
},
"name": "KQED Food Staff",
"firstName": null,
"lastName": null,
"slug": "bayareabites",
"email": "bayareabites@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.",
"avatar": "https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g",
"twitter": "bayareabites",
"facebook": "bayareabites",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"administrator"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "KQED Food Staff | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/bayareabites"
},
"trevorfelch": {
"type": "authors",
"id": "11338",
"meta": {
"index": "authors_1716337520",
"id": "11338",
"found": true
},
"name": "Trevor Felch",
"firstName": "Trevor",
"lastName": "Felch",
"slug": "trevorfelch",
"email": "trevor.felch@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>",
"avatar": "https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Trevor Felch | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/trevorfelch"
},
"sonomamagazine": {
"type": "authors",
"id": "11349",
"meta": {
"index": "authors_1716337520",
"id": "11349",
"found": true
},
"name": "Sonoma Magazine",
"firstName": "Sonoma",
"lastName": "Magazine",
"slug": "sonomamagazine",
"email": "sonomamag@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cp class=\"p1\">Sonoma Magazine is an award-winning, bi-monthly publication that celebrates the Sonoma landscape and lifestyle. Through in-depth stories and vivid photography, Sonoma Magazine keeps readers on the pulse of the restaurants, wineries, arts, entertainment, culture and style that make Sonoma a destination, a haven, and a way of life. Visit \u003ca href=\"http://sonomamag.com\">sonomamag.com\u003c/a> to sign up for a subscription and find out what’s new in Wine Country.\u003c/p>",
"avatar": "https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sonoma Magazine | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sonomamagazine"
},
"patrickwong": {
"type": "authors",
"id": "11494",
"meta": {
"index": "authors_1716337520",
"id": "11494",
"found": true
},
"name": "Patrick Wong",
"firstName": "Patrick",
"lastName": "Wong",
"slug": "patrickwong",
"email": "patrickkaiwong@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Patrick is a Seattle native who grew up in a very food-centric family. His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.",
"avatar": "https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Patrick Wong | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/patrickwong"
},
"owon": {
"type": "authors",
"id": "11614",
"meta": {
"index": "authors_1716337520",
"id": "11614",
"found": true
},
"name": "Olivia Won",
"firstName": "Olivia",
"lastName": "Won",
"slug": "owon",
"email": "owon@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cspan style=\"font-weight: 400;\">Olivia Won is a writer, producer, and plant-tender living in her hometown of Oakland, California. She currently works with KQED Food, where she writes about Bay Area food culture and produces \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. \u003c/span>",
"avatar": "https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"editor"
]
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Olivia Won | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/owon"
},
"rgebreyesus": {
"type": "authors",
"id": "11625",
"meta": {
"index": "authors_1716337520",
"id": "11625",
"found": true
},
"name": "Ruth Gebreyesus",
"firstName": "Ruth",
"lastName": "Gebreyesus",
"slug": "rgebreyesus",
"email": "rgebreyesus@KQED.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Food Writer",
"bio": "Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=mm&r=g",
"twitter": "root_g",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Ruth Gebreyesus | KQED",
"description": "Food Writer",
"ogImgSrc": "https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/rgebreyesus"
}
},
"breakingNewsReducer": {},
"pagesReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_137258": {
"type": "posts",
"id": "bayareabites_137258",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "137258",
"score": null,
"sort": [
1590187218000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1590187218,
"format": "image",
"disqusTitle": "5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
"title": "5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_136941,bayareabites_136891' label='Takeout Guides By Region']\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_T8Le_lcCt/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=2Av8QKQQjvA&feature=emb_title\u003c/p>\n\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CAOriZ1h5rn/\u003c/p>\n\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=EmA51dYMSfc\u003c/p>\n\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B-YQ7NoBC5W/\u003c/p>\n\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n",
"disqusIdentifier": "137258 https://ww2.kqed.org/bayareabites/?p=137258",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/05/22/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 575,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1621634287,
"excerpt": "Here are some South Bay/Peninsula restaurants that are staying creative within the limitations of shelter-in-place.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Here are some South Bay/Peninsula restaurants, loved and reviewed by regular Bay Area residents, that are staying creative within the limitations of shelter-in-place.",
"title": "5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area') | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
"datePublished": "2020-05-22T15:40:18-07:00",
"dateModified": "2021-05-21T14:58:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area",
"status": "publish",
"path": "/bayareabites/137258/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_136941,bayareabites_136891",
"label": "Takeout Guides By Region "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"label": "All Check, Please! Bay Area Restaurants ",
"link1": "https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/B_T8Le_lcCt/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/2Av8QKQQjvA'\n title='//www.youtube.com/embed/2Av8QKQQjvA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/CAOriZ1h5rn/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/EmA51dYMSfc'\n title='//www.youtube.com/embed/EmA51dYMSfc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/B-YQ7NoBC5W/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/137258/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area",
"authors": [
"11614",
"5083"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_17082",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_2332",
"bayareabites_1807",
"bayareabites_91",
"bayareabites_119"
],
"tags": [
"bayareabites_9037",
"bayareabites_757",
"bayareabites_763",
"bayareabites_3001",
"bayareabites_16571",
"bayareabites_92",
"bayareabites_16564",
"bayareabites_14746",
"bayareabites_12201"
],
"featImg": "bayareabites_137331",
"label": "bayareabites"
},
"bayareabites_136941": {
"type": "posts",
"id": "bayareabites_136941",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "136941",
"score": null,
"sort": [
1588611645000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1588611645,
"format": "image",
"disqusTitle": "5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
"title": "5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136891' label='Rally For Restaurants']\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Ld5RQgebt/\u003c/p>\n\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Q6T-ghcQk/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IkwbsB8e1/\u003c/p>\n\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_nY7X-p1Ls/\u003c/p>\n\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_kr9TGhEBS/\u003c/p>\n\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n",
"disqusIdentifier": "136941 https://ww2.kqed.org/bayareabites/?p=136941",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/05/04/5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 568,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1588370414,
"excerpt": "Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Here are some East Bay restaurants, loved and reviewed by regular Bay Area residents, that are staying creative within the limitations of shelter-in-place.",
"title": "5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area') | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
"datePublished": "2020-05-04T10:00:45-07:00",
"dateModified": "2020-05-01T15:00:14-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area",
"status": "publish",
"path": "/bayareabites/136941/5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_136828,bayareabites_136891",
"label": "Rally For Restaurants "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"label": "All Check, Please! Bay Area Restaurants ",
"link1": "https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/B_Ld5RQgebt/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/B_Q6T-ghcQk/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/B_IkwbsB8e1/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/B_nY7X-p1Ls/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/B_kr9TGhEBS/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/136941/5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area",
"authors": [
"11614"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_119"
],
"tags": [
"bayareabites_9037",
"bayareabites_757",
"bayareabites_763",
"bayareabites_14773",
"bayareabites_16571",
"bayareabites_92",
"bayareabites_16564",
"bayareabites_12201"
],
"featImg": "bayareabites_137067",
"label": "bayareabites"
},
"bayareabites_136891": {
"type": "posts",
"id": "bayareabites_136891",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "136891",
"score": null,
"sort": [
1588104004000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1588104004,
"format": "image",
"disqusTitle": "5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area')",
"title": "5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area')",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136732' label='Rally For Restaurants']\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_B3exelMp5/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_LDwxXpOCn/\u003c/p>\n\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Qbi_Alkkg/\u003c/p>\n\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IZdGElqxY/\u003c/p>\n\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=y24GynyFHok&feature=emb_title\u003c/p>\n\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n",
"disqusIdentifier": "136891 https://ww2.kqed.org/bayareabites/?p=136891",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/04/28/5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 546,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1588284787,
"excerpt": "Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Here are some North Bay restaurants, loved and reviewed by regular Bay Area residents, that are staying creative within the limitations of shelter-in-place.",
"title": "5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area') | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area')",
"datePublished": "2020-04-28T13:00:04-07:00",
"dateModified": "2020-04-30T15:13:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area",
"status": "publish",
"path": "/bayareabites/136891/5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_136828,bayareabites_136732",
"label": "Rally For Restaurants "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"label": "All Check, Please! Bay Area Restaurants ",
"link1": "https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/B_B3exelMp5/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/B_LDwxXpOCn/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/B_Qbi_Alkkg/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/B_IZdGElqxY/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/y24GynyFHok'\n title='//www.youtube.com/embed/y24GynyFHok'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/136891/5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area",
"authors": [
"5083"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_119"
],
"tags": [
"bayareabites_9037",
"bayareabites_757",
"bayareabites_763",
"bayareabites_3472",
"bayareabites_16571",
"bayareabites_92",
"bayareabites_16564",
"bayareabites_12201"
],
"featImg": "bayareabites_136991",
"label": "bayareabites"
},
"bayareabites_136903": {
"type": "posts",
"id": "bayareabites_136903",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "136903",
"score": null,
"sort": [
1587996006000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1587996006,
"format": "standard",
"disqusTitle": "Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies",
"title": "Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.[aside postID='bayareabites_136732' label='Ordering Delivery and Takeout in the Bay Area During Coronavirus']\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "136903 https://ww2.kqed.org/bayareabites/?p=136903",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2020/04/27/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1595,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"//datawrapper.dwcdn.net/WeIes/22/"
],
"paragraphCount": 78
},
"modified": 1589263244,
"excerpt": "During coronavirus, which food delivery companies have drastically changed their health policies?",
"headData": {
"twImgId": "",
"twTitle": "How popular Bay Area food delivery companies have changed their policies during coronavirus",
"ogTitle": "How popular Bay Area food delivery companies have changed their policies during coronavirus",
"ogImgId": "",
"twDescription": "",
"description": "During coronavirus, which food delivery companies have drastically changed their health policies?",
"title": "Guide to Bay Area Food Delivery Company Health Policies | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies",
"datePublished": "2020-04-27T07:00:06-07:00",
"dateModified": "2020-05-11T23:00:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus",
"status": "publish",
"templateType": "standard",
"featuredImageType": "standard",
"path": "/bayareabites/136903/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_136732",
"label": "Ordering Delivery and Takeout in the Bay Area During Coronavirus "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/136903/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus",
"authors": [
"11625"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1875"
],
"tags": [
"bayareabites_11781",
"bayareabites_16549",
"bayareabites_16545",
"bayareabites_2258",
"bayareabites_16572",
"bayareabites_15844",
"bayareabites_11039",
"bayareabites_12200",
"bayareabites_16502",
"bayareabites_16446",
"bayareabites_16574",
"bayareabites_92",
"bayareabites_12201",
"bayareabites_16573",
"bayareabites_3063"
],
"featImg": "bayareabites_136937",
"label": "bayareabites"
},
"bayareabites_135851": {
"type": "posts",
"id": "bayareabites_135851",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "135851",
"score": null,
"sort": [
1576089688000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1576089688,
"format": "standard",
"disqusTitle": "Top 100 Sonoma Wines 2019",
"title": "Top 100 Sonoma Wines 2019",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Could there possibly be a wine region in the world that offers more quality, diversity, affordability, and pure drinking pleasure than Sonoma County?\u003c/p>\n\u003cp>With its viticultural riches, agreeable climate during the growing season, and makers committed to excellence, Sonoma stands tall among the planet’s wine-producing elite. That makes choosing the finest wines of the year from thousands of candidates an excruciatingly difficult — and delicious — task.\u003c/p>\n\u003cp>Our list of the Top 100 wines of 2019 includes expensive bottles as well as many great deals. But value is relative. Like art, antiques, 11-course dinners, and Warriors playoff tickets, wines are worth what the market is willing to pay. It’s hard to feel sticker shock about a $70 Sonoma Pinot Noir when a Burgundy of equal quality costs three times that much. And top-tier Napa Valley Cabernet Sauvignons sell for $250 or more, so by comparison, Sonoma’s finest are true bargains. That calls for an end-of-year toast to a fabulously diverse wine region that produces something for everyone, across all price levels.\u003c/p>\n\u003ch3>METHODOLOGY\u003c/h3>\n\u003cp>Healdsburg-based wine critic Linda Murphy selected the Top 100 Wines of 2019 based on her yearlong tastings at wineries and of samples sent to her, as well as her blind tastings at wine competitions including \u003cem>The Press Democrat 2019 North Coast Wine Challenge\u003c/em>.\u003c/p>\n\u003cp>A former managing editor of \u003cem>Sonoma Magazine\u003c/em>, Murphy writes the LikeWine feature in each issue, was the founding editor of the San Francisco Chronicle wine section (earning two James Beard Awards), and contributes to \u003cem>The Press Democrat\u003c/em>, \u003ca>jancisrobinson.com\u003c/a>, and \u003cem>Decanter\u003c/em> magazine, among other publications. She’s evaluated Sonoma wines for 30 years in a professional capacity but always has the consumer in mind with her recommendations. Not all expensive wines are worth their price, and many value-priced wines deliver far more interest than their price would suggest. This philosophy is reflected in our Top 100 Wines choices. Something for everyone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only wines produced from Sonoma County-grown grapes, by wineries located in the county, are eligible for the Top 100. All wines were tasted in 2019, and some may no longer be available at time of publication. Fine wines sell fast, so if you can’t find a particular Top 100 wine, contact the producers.\u003c/p>\n\u003cp>They just might have a few extra bottles on hand or can direct you to retailers and restaurants that have the wine in stock.\u003c/p>\n\u003cp>And while this option isn’t for everyone, consider joining the wine clubs of wineries that appear on our Top 100 list every year. Their wines are consistently good, and in most cases great — and club members get first crack at purchasing them, often at discounts.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine/\" rel=\"attachment wp-att-135866\">\u003cimg class=\"aligncenter size-full wp-image-135866\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg\" alt=\"\" width=\"1080\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003c/p>\n\u003ch3>SPARKLING\u003c/h3>\n\u003cp>\u003cstrong>Flaunt Wine Co.\u003c/strong> \u003cem>\u003cstrong>NV Brut Sonoma County Sparkling Wine $48\u003c/strong>\u003c/em> This is Dianna Novy Lee’s personal project, following the sale of the Siduri Wines brand she founded with her husband, Adam Lee (now owned by Jackson Family Wines). Flaunt, an elegant blend of Chardonnay and Pinot Noir grapes, offers crisp green apple and citrus flavors enhanced by hints of brioche, almond skin, and toast.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>NV Carneros Blanc de Noirs $22 \u003c/em>\u003c/strong>This moderately rich yet also racy wine scored 99 points and was voted best of class at the 2019 North Coast Wine Challenge (NCWC). It’s predominantly Pinot Noir with a splash of Chardonnay, and while its delicate pink color suggests a delicate wine, under that lacy veil lurks vibrant red berry, cherry, and strawberry aromas and flavors, and a gentle creaminess in the mid-palate. The finish is pert and persistent, the value excellent.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2016 OGV Estate Russian River Valley Brut Rosé $68 \u003c/em>\u003c/strong>Kathleen and Simon Inman’s OGV vineyard at the intersection of Piner and Olivet roads is the sole source for this fine, focused, 100% Pinot Noir sparkler. Delicate yeastiness and a hint of vanilla add interest to the crisp raspberry, citrus, and clementine personality.\u003c/p>\n\u003cp>\u003cstrong>Iron Horse Vineyards \u003cem>2014 Green Valley of Russian River Valley Classic Vintage Brut $45\u003c/em>\u003c/strong> Vintage after vintage, Iron Horse’s flagship wine shines at an attractive price for refined fizz. The aroma is of fresh-baked bread, green apple, and citrus. The palate is compact and dry, with firm structure, tiny bubbles, and hints of Meyer lemon and Asian pear. It’s elegance in a glass, as Champagne-like as California sparkling wine can be, yet with sunny Sonoma fruit.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2014 Peters Vineyard Sonoma Coast Blanc de Blancs $58\u003c/em>\u003c/strong> Grower and winery partner Randy Peters’ Chardonnay grapes from the cool Sonoma coast are the foundation of this wine. It spent some time in neutral oak barrels as a still wine and was fermented and aged on the spent yeast cells for two years. As a result, notes of brioche and hazelnut complement the Meyer lemon and white peach fruit, embraced by nervy acidity.\u003c/p>\n\u003cp>\u003cstrong>Longboard Vineyards \u003cem>NV Russian River Valley Brut Rosé $50 \u003c/em>\u003c/strong>Fizz runs through the veins of Longboard owner and winemaker Oded Shakked. A former sparkling winemaker for J. Vineyards & Winery, he sells three bubblies at his Healdsburg cellar. This one is gorgeous in its strawberry color and fresh-fruit flavors. Fermentation of the grapes in neutral oak barrels help soften the crunchy natural acidity, and aging on the yeast cells add complexity and toasty mouthfeel.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2014 Russian River Valley Winemaker’s Release Grand Cuvée $43 \u003c/em>\u003c/strong>Vine Hill Ranch Chardonnay (60%) and Owsley Vineyard Pinot Noir meld beautifully in this dry, four-year-aged sparkler with Champagne structure and sunny green apple and citrus flavor. Accents of brioche, yeast, and macadamia nut add complexity to Sonoma-Cutrer’s first sparkling wine.\u003c/p>\n\u003cfigure id=\"attachment_135869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/belden-barns-adam-decker/\" rel=\"attachment wp-att-135869\">\u003cimg class=\"size-full wp-image-135869\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png\" alt=\"\" width=\"1000\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-160x96.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-800x478.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-768x459.png 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belden Barns vineyards. \u003ccite>(Adam Decker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>SAUVIGNON BLANC\u003c/h3>\n\u003cp>\u003cstrong>Aperture Cellars \u003cem>2018 Dry Stack Vineyard Bennett Valley Barrel-Fermented Sauvignon Blanc $40\u003c/em>\u003c/strong> On Old Redwood Highway south of Healdsburg, Jesse Katz is developing a winery and visitor center on land he purchased from the Ponzo family in 2016. Zinfandel was planted there in 1912, and it remains today alongside new plantings of Bordeaux red grapes. Yet when it comes to white Bordeaux — Sauvignon Blanc blended with Semillon — Katz looks to the cooler Bennett Valley east of Santa Rosa. This full-flavored, barrel-fermented wine delivers waves of green-flesh melon, white peach, and citrus, finishing with spice and tension.\u003c/p>\n\u003cp>\u003cstrong>Belden Barns \u003cem>2018 Sonoma Mountain Estate Sauvignon Blanc $28\u003c/em>\u003c/strong> At once bold and crisp, this unfiltered wine from Nate and Lauren Belden is luscious and exotic, with white peach, ruby grapefruit, pineapple, and lemon-zest character. It finishes with lingering flavors and mouthwatering acidity.\u003c/p>\n\u003cp>\u003cstrong>Davis Bynum \u003cem>2018 Virginia’s Block Russian River Valley Sauvignon Blanc $25\u003c/em>\u003c/strong> Gentle fresh-herb and freshgrass notes add interest to the succulent kiwi fruit, lime, and tropical flavors. Winemaker Greg Morthole aged approximately 60% of the wine in neutral oak and acacia barrels, which enhanced the mouthfeel without interfering with the wine’s vibrancy.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2018 Dry Creek Valley Sauvignon Blanc $20 \u003c/em>\u003c/strong>Sauvignon Musque and Sauvignon Gris join traditional Sauvignon Blanc grapes in this full-flavored wine with lemon- lime, tropical fruit, nectarine, and honeydew-melon aromas and flavors. A small portion of the wine was aged in chestnut, acacia, and French oak barrels, slightly softening the natural acidity of the grapes while adding a layer of complexity.\u003c/p>\n\u003cp>\u003cstrong>Geyser Peak Winery \u003cem>2018 Winemaker Selection Dry Creek Valley Sauvignon Blanc $24 \u003c/em>\u003c/strong>Styled very much like a Marlborough, New Zealand, Sauvignon Blanc, this wine has energetic acidity and vibrant grapefruit, passion fruit, fresh-cut grass, and lime aromas and flavors. A bit of Gewürztraminer adds floral and spice notes. Best of show white-wine winner at NCWC.\u003c/p>\n\u003cp>\u003cstrong>MacLeod Family Vineyards \u003cem>2018 Indian Springs Ranch Sonoma Valley Sauvignon Blanc $24\u003c/em>\u003c/strong> The MacLeod family’s Kenwood ranch delivers a crisp, classy Sauvignon Blanc year after year. The 2018 bottling is loaded with lemon, lime, white peach, and honeydew melon goodness, finishing long and juicy.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2018 Dry Creek Valley Sauvignon Blanc $23\u003c/em>\u003c/strong> Inviting aromas of jasmine, lemon verbena, and fresh-cut grass lead to a crisp palate of lemon-lime, grapefruit, and honeydew melon. It’s the sort of balanced, vibrant wine that works beautifully as a sipper and as a mate for shellfish, grilled fish, and roast chicken.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine3/\" rel=\"attachment wp-att-135865\">\u003cimg class=\"aligncenter size-full wp-image-135865\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>CHARDONNAY\u003c/h3>\n\u003cp>\u003cstrong>Ferrari-Carano \u003cem>2017 Sonoma County Chardonnay $23\u003c/em>\u003c/strong> Bargain alert. This Dry Creek Valley winery does great things with its reserve, site-specific, and mountain-grown wines, yet this county-appellation Chardonnay stands out as a wonder for its price (typically discounted at chain stores). A full-bodied yet elegant wine, it charms with aromas and flavors of citrus, pear, white peach, apple, graham cracker, and vanilla.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Ritchie Vineyard Russian River Valley Chardonnay $68\u003c/em>\u003c/strong> This is a textural wonder, made from grapes grown in Kent Ritchie’s vineyard, where plantings date to the early 1970s. The wine is elegant, multilayered, and mouth-filling in a beautifully subtle way, with green apple and Asian pear aromas and flavors enhanced by subtle oak spice. The crisp finish goes on and on.\u003c/p>\n\u003cp>\u003cstrong>Gary Farrell Vineyards & Winery \u003cem>2016 Russian River Valley Olivet Lane Vineyard Chardonnay $45\u003c/em>\u003c/strong> The Pellegrini family planted this vineyard in 1976 on a benchland in the Santa Rosa Plain, and the grapes have been highly prized ever since. Gary Farrell winemaker Theresa Heredia’s version of Olivet Lane Chardonnay is crisp and complex, with nuances of apple, tangerine, curd, and brioche. It’s medium- full-bodied and gently oaked, and has a long, satisfying finish.\u003c/p>\n\u003cp>\u003cstrong>Hartford Family Wines \u003cem>2016 Three Jacks Vineyard Green Valley of Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Here is a Chardonnay that has both power and purity. It’s full-bodied and rich, with peach, Meyer lemon, guava, and fresh-baked bread character, and a thread of minerality running from the aroma through the finish.\u003c/p>\n\u003cp>\u003cstrong>LaRue Wines \u003cem>2017 Charles Heintz Vineyard Sonoma Coast Chardonnay $60\u003c/em>\u003c/strong> Katy Wilson is a noted winemaking consultant and taps some of her favorite vineyards for her own brand, named for her great-grandmother, Veona LaRue Newell. From the Heintz Vineyard, located east of Occidental, Wilson achieved a fruit-filled, flavorful wine at just 12.5% alcohol. Striking minerality and acidity plump the Meyer lemon and green apple flavors.\u003c/p>\n\u003cp>\u003cstrong>MacRostie \u003cem>2017 Sonoma Coast Chardonnay $25\u003c/em>\u003c/strong> Multiple vineyards, including Sangiacomo, Dutton Ranch, and Steve MacRostie’s own Wildcat Mountain Vineyard, combine in an exceptional wine for the price and vineyard pedigree. A mélange of lemon meringue pie, pineapple, blood orange, and baked apple is supported by caramel and spice notes from oak aging.\u003c/p>\n\u003cp>\u003cstrong>Ramey Wine Cellars \u003cem>2016 Westside Farms Estate Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Chardonnay master David Ramey and his wife, Carla, own just one vineyard and this is it: Westside Farms on Healdsburg’s Westside Road. This wine offers generous aromas and flavors of pear, Fuji apple, and citrus, plus a touch of flint. Oak fermentation and aging add spice and mouth-filling texture to this complex wine.\u003c/p>\n\u003cp>\u003cstrong>Sangiacomo Family Wines \u003cem>2017 Home Ranch Carneros Chardonnay $65\u003c/em>\u003c/strong> The Sangiacomo family has farmed in Sonoma for more than 50 years, custom-grooming their vineyards for winery clients. Beginning in 2016, the Sangiacomos began producing their own wines — Chardonnay, Pinot Noir, and Cabernet Sauvignon — with James MacPhail as their winemaker. This wine is representative of their style: vibrant citrus and green apple character, judicious use of oak as a seasoning to build texture, and palate-cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Sojourn \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $48\u003c/em>\u003c/strong> This is a rich, juicy wine, powerful yet pure, with poached pear, pineapple, white peach, and citrus aromas and flavors. Fruit from Durell, an iconic Sonoma vineyard, is sold to several producers. At Sojourn, those grapes become a crowd-pleasing wine with toasty oak on the lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2016 Sonoma Coast Reserve Chardonnay $36\u003c/em>\u003c/strong> This wine scored a whopping 98 points and was voted best of class at NCWC. There is some toasty oak on the aroma and finish, which brackets the scintillating lemon curd, green melon, and Granny Smith fruit. Brisk more than luscious, it’s a mouthwatering rendition of coastal Chardonnay.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $55\u003c/em>\u003c/strong> Three Sticks proprietor Bill Price purchased Durell Vineyard 20 years ago and takes grapes from the oldest blocks in the site, in the hills above Sonoma Valley, for his Chardonnay. Full-bodied and remarkably complex, it delivers a mouthful of green apple, Asian pear, white peach, and citrus flavors, finishing with a hint of oak and juicy acidity.\u003c/p>\n\u003cp>\u003cstrong>Trombetta Family Wines \u003cem>2017 Gap’s Crown Petaluma Gap Chardonnay $60\u003c/em>\u003c/strong> Winemaker Erica Stancliff and her parents, Rickey and Roger Stancliff, are among the new rock stars in Sonoma winemaking — as evidenced by this exceptional Chardonnay, which combines vibrant lemon curd and tropical fruit with light-handed oak influence and sturdy structure. Delicious now, it’s also worthy of cellaring.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine4/\" rel=\"attachment wp-att-135864\">\u003cimg class=\"aligncenter size-full wp-image-135864\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>OTHER WHITES\u003c/h3>\n\u003cp>\u003cstrong>Barber Cellars \u003cem>2018 Rougissant Keller Estate Petaluma Gap Pinot Gris $26\u003c/em>\u003c/strong> Alsatian in style, this wine is invitingly aromatic, with acacia blossom, lemon, and mandarinorange scents. The palate is dry, nog sweet, with crisp pear and white peach flavors, and a hint of honey on the racy finish.\u003c/p>\n\u003cp>\u003cstrong>Cline Cellars \u003cem>2018 Sonoma Coast Estate Pinot Gris $15\u003c/em>\u003c/strong> Spicy and fruity, this is a fun quaffer, particularly for its price. Light amber in color (typical of the varietal) and florally aromatic, it gushes with clementine, grapefruit, and green apple flavors, and finishes with a hint of honey and brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Comstock Wines \u003cem>2017 Russian River Valley Viognier $42\u003c/em>\u003c/strong> Winemaker Chris Russi has a deft hand with Viognier, and it shows in this pretty wine with inviting honeysuckle aromas and juicy pear and white-peach flavors — and without the alcohol heat of some Viogniers. It’s both rich and refreshing, with wonderful balance and a lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>2018 Estate Carneros Pinot Blanc $25\u003c/em>\u003c/strong> Among the bold, generously flavored white wines in the sweepstakes round at NCWC, this Alsatian varietal stood out for its delicate balance, medium-light body, and spiced apple, Asian pear, and citrus zest palate. It’s incredibly crisp, refreshing, and a great alternative to Sauvignon Blanc.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Salem Ranch Dry Creek Valley Viognier $28\u003c/em>\u003c/strong> This NCWC best-of-class winner was partially fermented in neutral oak, adding texture and body, without any toastiness to mask the honeysuckle and white-blossom aromas. Bright pear, apple, and white peach are the palate stars, with citrus notes on the clean finish.\u003c/p>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2018 Sonoma Valley Gewürztraminer $27\u003c/em>\u003c/strong> This exotic wine is a perennial on the Top 100 list, and one of the finest Gewürztraminers made in California. From the rose petal, ginger, and lychee aromas to the juicy mouthful of pear, apple, and citrus flavors, it has a sense of sweetness from the ripe fruit, yet is remarkably dry and crisp.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen\u003c/strong> \u003cem>\u003cstrong>2018 Saini Farms Dry Creek Valley Chenin Blanc $18\u003c/strong>\u003c/em> It took a Danish native, Leo Steen Hansen, to find one of the few plantings of premium Chenin Blanc in Northern California and bring it to glory in the bottle. The white flower and white pepper aromas and sunny peach, pear, and citrus flavors come from vines planted 40 years ago. The finish offers mouthwatering acidity and a hint of minerality.\u003c/p>\n\u003cp>\u003cstrong>Peterson Winery\u003c/strong> \u003cem>\u003cstrong>2017 Bradford Mountain Estate Dry Creek Valley 3V White Wine Blend $28\u003c/strong>\u003c/em> The three Vs — Vermentino, Vernaccia, and Verdelho – combine in this lip-smacking wine. Crunchy apple, pear, and citrus dominate the palate, with background notes of pineapple, guava, and green apple. Proprietor Fred Peterson is known largely for his red wines, yet this brilliant white is a winner.\u003c/p>\n\u003cp>\u003cstrong>Ram’s Gate Winery \u003cem>2018 Carneros Estate Pinot Blanc $38\u003c/em>\u003c/strong> Joe Nielsen, formerly of Donelan Family Wines, joined Ram’s Gate in summer 2018 as director of winemaking. Right out of the gate, he released this crisp, floral, and textured white wine. Aged in a mix of stainless steel and neutral oak, it has laser-like acidity supporting the complex lemon, lime, peach, and grapefruit palate.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2017 Sonoma Coast Albarino $22\u003c/em>\u003c/strong> Al and Lisa Brayton own a vineyard on Highway 37. Winemaker Shane Finley produced this tangy, slightly mineral, medium-bodied wine that brims with peach, apricot, and cantaloupe flavor. Crackling acidity refreshes after each sip. A true crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_135863\" class=\"wp-caption aligncenter\" style=\"max-width: 1202px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine5/\" rel=\"attachment wp-att-135863\">\u003cimg class=\"size-full wp-image-135863\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg\" alt=\"\" width=\"1202\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg 1202w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1200x800.jpg 1200w\" sizes=\"(max-width: 1202px) 100vw, 1202px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dutton-Goldfield Winery \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ROSÉ\u003c/h3>\n\u003cp>\u003cstrong>Balletto \u003cem>2018 Russian River Valley Rosé of Pinot Noir $20\u003c/em>\u003c/strong> Winemaker Anthony Beckman says rosé should be fun to drink, and this one is. With its eye-catching salmon color, aromas and flavors of just-picked strawberry and watermelon, and mouth-cleansing acidity, what’s not to like? Simply delicious.\u003c/p>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2018 Alexander Valley Dry Rosé of Sangiovese $16\u003c/em>\u003c/strong> AVV was well ahead of the rosé surge, first making this wine in 2006 from the Italian variety Sangiovese. Affable and very affordable, it’s lush in watermelon, raspberry, and nectarine fruit, with a snappy, spicy finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2018 Sonoma Coast Rosé of Pinot Noir $30\u003c/em>\u003c/strong> Whole clusters of Pinot Noir were crushed by foot to gently extract the juice and retain vivid rose petal and red-fruit aromas. After fermentation, the resulting wine has a tangy quality, with pure red raspberry, Queen Anne cherry, and wild strawberry personality.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2018 Serres Ranch Sonoma Valley Aleatico Rosé $27\u003c/em>\u003c/strong> Here’s something different in pink wine: A rose-petal-scented, spicy, red-cherry-inflected dry rosé made from the Italian red grape Aleatico. Winemaker Jamie Benziger has taken the winemaking reins from her father, Joe, and here she’s replicated a classic central-Italy Aleatico wine.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2018 Russian River Valley Endless Crush Pratt Vine Hill Vineyard Rosé $38\u003c/em>\u003c/strong> One of Kathleen Inman’s three still Pinot Noir rosés from 2018, this one offers juicy watermelon, cherry aromas, and a flavorful yet elegant palate of crisp berry, cherry, red melon, and white-peach flavors. There is a minerally edge to this mouthwatering, classy wine.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Alexander Valley Ava Rae Rosé of Grenache $26\u003c/em>\u003c/strong> This delicate-pink wine won the best of show rosé award (98 points) at NCWC. Some rosés try too hard to be fruity and rich, but this one more closely resembles the wines of Provence: dry and crisp. Named for winemaker Blaine Brazil’s daughter, it offers notes of watermelon, dried cherry, and wild strawberry, and an energetic finish.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2018 Russian River Valley Rosé of Pinot Noir $25\u003c/em>\u003c/strong> Pretty, tangy, and tasty. That’s shorthand for this dry blush wine with watermelon, strawberry, and blood orange personality. It is juicy and crisp, ideal with lighter-bodied dishes — and with the mashup of a Thanksgiving feast.\u003c/p>\n\u003cp>\u003cstrong>The Grenachista \u003cem>2018 Sonoma Valley Rosé of Grenache Noir $24\u003c/em>\u003c/strong> Peter Mathis’ vineyard in Sonoma Valley contributed the grapes to this wine, which has zippy acidity, bright red fruit, and an intriguing herbs-de-Provence edge. Winemaker Casey Graybehl goes by the name the Grenachista and produces several different bottlings.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks Wines \u003cem>2018 Sonoma Coast Casteñada Limited Release Rosé $40\u003c/em>\u003c/strong> Medium-bodied and the color of a just-sliced watermelon, this 14% alcohol, bold Rhône-style blend of Syrah, Grenache, and other grapes delivers bright strawberry, raspberry, blood orange, and cherry liqueur flavors, and finishes tangy and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_135862\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine6/\" rel=\"attachment wp-att-135862\">\u003cimg class=\"size-full wp-image-135862\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg\" alt=\"\" width=\"1280\" height=\"827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1200x775.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinot Noir grapes \u003ccite>(Shana Bull)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>PINOT NOIR\u003c/h3>\n\u003cp>\u003cstrong>Anthill Farms Winery \u003cem>2016 Harmony Lane Sonoma Coast Pinot Noir $50\u003c/em>\u003c/strong> Mates David Low, Anthony Filiberti, and Web Marquez are behind this small-production brand, focused on single-vineyard bottlings. They sourced the 3-acre Harmony Lane Vineyard, between Occidental and Graton, for this wine, which is floral in aroma and crisp on the palate. Vibrant red and black cherry, gentle oak spice, and suave tannins make for a gorgeous Pinot.\u003c/p>\n\u003cp>\u003cstrong>Balletto Vineyards \u003cem>2017 Russian River Valley Pinot Noir $30 \u003c/em>\u003c/strong>Bright and lively, this wine has aromas and flavors of violets, Asian spice, red cherry, raspberry, and cola. Generously flavored yet fresh — and at just 13.9% alcohol — it’s a medium-bodied, solid expression of Russian River Valley Pinot, at an easy-to-swallow price in a super-competitive field.\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery \u003cem>2017 Russian River Valley Pinot Noir $45\u003c/em>\u003c/strong> This producer’s Cohn Vineyard, La Pommeraie, and Tilton Hill Pinot Noirs are exceptional. And pricey ($75). And difficult to acquire, if you’re not a wine club member. For a taste of Benovia at a lower price and with a greater chance for finding it, check out this Russian River Valley blend. It delivers concentrated blackberry and red plum flavors, spice, crisp acidity, and a mouthful of pleasure.\u003c/p>\n\u003cp>\u003cstrong>Cartograph Wines \u003cem>2017 Russian River Valley Pinot Noir $48\u003c/em>\u003c/strong> Alan Baker and Serena Lourie are the couple behind Cartograph, a passion project they started after careers in other fields. They own one Russian River Valley vineyard and purchase from others, including sites in Anderson Valley in Mendocino County. Their Russian River Valley bottling is the star of the vintage, sporting lovely cherry and raspberry fruit, vivid Asian spice and savory herbs and cola. Textbook RRV Pinot Noir.\u003c/p>\n\u003cp>\u003cstrong>DeLoach Vineyards \u003cem>2016 Russian River Valley OFS Pinot Noir $40\u003c/em>\u003c/strong> Here’s a wine that delivers everything a lover of Sonoma Pinot Noir could want: Mouth-filling cherry, raspberry, and black currant fruit, Asian spice, supple tannins, and a vibrantly clean finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2016 Emerald Ridge Vineyard Green Valley of Russian River Valley Pinot Noir $68\u003c/em>\u003c/strong> This seductive and remarkably fresh-tasting wine (13.5% alcohol) has supple tannins caressing the buoyant boysenberry, dark cherry, black raspberry, and baking-spice flavors. It’s a yin-yang contrast of savory aromas, juicy fruit flavors, and brisk acidity — a triumphant example of Sonoma County Pinot.\u003c/p>\n\u003cp>\u003cstrong>Emeritus Vineyards \u003cem>2016 Russian River Valley Hallberg Ranch Pinot Noir $44\u003c/em>\u003c/strong> Emeritus founder Brice Cutrer Jones (he also started Sonoma-Cutrer Vineyards) brought in his daughter, Mari Jones, as partner and COO and hired winemaker Dave Lattin, formerly of Kuleto Estate. The pairing is simpatico and the wines have never been better. Hallberg, an estate vineyard, produced this perfumed, medium-full-bodied wine showing bright black cherry fruit, savory spice, smooth tannins, and palate- cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Fulcrum Wines \u003cem>2017 Carneros Wildcat Mountain Vineyard Pinot Noir $63\u003c/em>\u003c/strong> David Rossi commutes from New York to Sonoma multiple times a year to fulfill his desire to produce Pinot Noir and Chardonnay. No absentee owner, Rossi makes the wines himself in Sonoma and has a tasting room downtown. This wine shows the dark-fruit side of Pinot (boysenberry and black cherry). It’s lush and spicy, with a long, rewarding finish.\u003c/p>\n\u003cp>\u003cstrong>Jacklyn Renee Wines \u003cem>2016 Bacigalupi Vineyards Russian River Valley Pinot Noir $54\u003c/em>\u003c/strong> Here is a winemaker to watch: Jackie van Sant Downes, a Texas transplant whose day job is assistant winemaker at Comstock Wines in Healdsburg. In her spare time, she produces Pinot and Chardonnay for her own label, and this effort is sleek and polished, with vibrant cherry, pomegranate, cranberry, and cola character.\u003c/p>\n\u003cp>\u003cstrong>J. Bucher Wines \u003cem>2017 Russian River Valley Bucher Vineyard Pommard Clone Pinot Noir $55\u003c/em>\u003c/strong> Voluptuous and mouth-filling, this bold wine will win over a legion of fans for its bright, juicy red fruit and rewarding texture. Beyond its instant approachability, it’s a serious wine with the tannic and acid structure to age beautifully for another five years or more.\u003c/p>\n\u003cp>\u003cstrong>J. Cage Cellars \u003cem>2017 Petaluma Gap El Coro Vineyard Pinot Noir $49\u003c/em>\u003c/strong> Roger and Donna Beery and their kids left Texas and Colorado behind to make wine in Healdsburg. Pinot Noir was their major attraction to Sonoma; without vineyards of their own, they purchased grapes and hit the jackpot with Pinot from Keller Estate. This wine has wonderful structure, juicy ripe cherry/berry fruit, low-profile oak, and snappy spice. Delicious.\u003c/p>\n\u003cp>\u003cstrong>Keller Estate Winery \u003cem>2016 Petaluma Gap El Coro Vineyard Pinot Noir $55\u003c/em>\u003c/strong> El Coro (the chorus) is Keller Estate’s Pinot Noir vineyard, located east of Petaluma and in the recently established Petaluma Gap AVA. The 2016 is vivacious and aromatic, with forest floor and dried herbs accenting the nicely ripened red and black fruit. Supple and crisp at the same time.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Sonoma Coast Pinot Noir $55\u003c/em>\u003c/strong> This Healdsburg winery produces several fine Pinot Noirs, including vineyard-designates, yet this multisite blend from the 2016 vintage is scintillating and succulent. Pomegranate and Bing cherry aromas and flavors stand out, as well as the keen balance of fruit, tannin, oak-derived texture, and lingering finish. It should please any Pinot crowd.\u003c/p>\n\u003cp>\u003cstrong>Tongue Dancer Wines \u003cem>2017 Sonoma Coast Pinot Noir $39\u003c/em>\u003c/strong> After selling his eponymous wine brand to Hess Collection in 2011, James MacPhail launched Tongue Dancer in 2013 with his wife, Kerry, at their Healdsburg winery. The Placido, Putnam, and van der Kamp vineyards are the sources for this charming wine with luscious red and black cherry flavors, hints of cola and toast, silky tannins, and a super-fresh finish.\u003c/p>\n\u003cfigure id=\"attachment_135861\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine7/\" rel=\"attachment wp-att-135861\">\u003cimg class=\"size-full wp-image-135861\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leo Steen of Leo Steen Wines \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>RHÔNE- STYLE REDS\u003c/h3>\n\u003cp>\u003cstrong>Anaba Wines \u003cem>2016 Bismark Vineyard Moon Mountain District Syrah $48\u003c/em>\u003c/strong> There is a Pinot Noir-like silkiness to the texture of this wine, yet it’s certainly Syrah in aroma and flavor. It’s loaded with classic blackberry, blueberry, herbes de Provence, white pepper, and roasted-meat notes.\u003c/p>\n\u003cp>\u003cstrong>Benovia \u003cem>2016 Sonoma Mountain Grenache $42\u003c/em>\u003c/strong> Widely known as a Chardonnay and Pinot Noir producer, Benovia also flirts with Grenache and Zinfandel. Winemaker/partner Mike Sullivan grew up on Sonoma Mountain, and this wine comes from his family’s Four Brothers Vineyard there. It shows the polished side of Grenache, yet is layered and complex, with savory herbs and saddle leather notes accenting the bright red fruit.\u003c/p>\n\u003cp>\u003cstrong>Enkidu Wine \u003cem>2017 Sonoma County E Cuvee JM $20\u003c/em>\u003c/strong> A best of class winner at NCWC, this wine delivers tremendous value. The “E” represents everyday- drinking wines at affordable prices, and this Grenache-Syrah-Mourvedre blend fits the bill beautifully. Not nearly as powerful and rich as other wines on this list, it provides a refreshing counterpoint, with floral aromas and bright blueberry and dark cherry flavors.\u003c/p>\n\u003cp>\u003cstrong>Eric Kent Wine Cellars \u003cem>2016 Las Madres Vineyard Carneros Syrah $44\u003c/em>\u003c/strong> Owners Kent Humphrey and Colleen Teitgen produce small lots of cool-climate-grown wines. This one has savory herbs and pepper sprinkled over the juicy blackberry and dark cherry fruit. It’s deep, concentrated, and built for aging in the cellar.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Bennett Valley Syrah $75\u003c/em>\u003c/strong> Fasten your seatbelts for this powerful, 15.5% alcohol wine that’s a mouthful of bold dark fruit. Typical of Rhône Valley Syrahs, it has accents of bacon fat, pepper, lavender, and dried herbs, and the acidity keeps it fresh-tasting.\u003c/p>\n\u003cp>\u003cstrong>Ledson Winery & Vineyards \u003cem>2016 Sonoma Valley Estate Mes Trois Amours $48\u003c/em>\u003c/strong> Three of winery owner Steve Ledson’s vinous “loves” — Syrah, Grenache, and Mourvedre —comprise this southern Rhône-style blend. Luxurious mouthfeel, ripe dark cherry, plum flavors, and a spicy, peppery finish make it a complex and complete treat.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen Wines \u003cem>2017 Provisor Vineyard Dry Creek Valley Grenache $36\u003c/em>\u003c/strong> Leo Steen Hansen loves Grenache as much as he does Chenin Blanc. His devotion to the Rhône Valley red shows in this medium-fullbodied wine with juicy cherry and strawberry flavors and a vibrancy that can get lost in Grenache’s tendency to get overripe in the vineyard. It’s a crisp, juicy wine seasoned with white pepper and dried flowers.\u003c/p>\n\u003cp>\u003cstrong>Ridge Vineyards \u003cem>2016 Lytton Estate Dry Creek Valley Petite Sirah $40\u003c/em>\u003c/strong> Ridge’s Geyserville winery outpost is best known for Zinfandels, many of which have a splash of Petite Sirah in them. This 100 percent varietal wine deserves stand-alone status, for its savory character, well-mannered plum, blackberry, and blueberry fruit, and supple texture not often found in wines made from the notso- petite grape.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Buffalo Hollow Rockpile Petite Sirah $60\u003c/em>\u003c/strong> Named for a wood-carved buffalo that overlooks the vineyard, this best of class winner at NCWC is a big, brawny wine with voluptuously ripe blackberry and blueberry fruit and sturdy, earthy tannins. Hints of espresso and black pepper spice up the midpalate and finish.\u003c/p>\n\u003cfigure id=\"attachment_135860\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine8/\" rel=\"attachment wp-att-135860\">\u003cimg class=\"size-full wp-image-135860\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg\" alt=\"\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1200x800.jpeg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Sutro of Sutro Wine Co \u003ccite>(Kelsey Anne Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>MERLOT\u003c/h3>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2015 Sonoma Valley Merlot $35\u003c/em>\u003c/strong> One of the pioneers of Sonoma Valley Merlot, GunBun continues its mastery of the grape with this understated wine. Medium- bodied and balanced, it has a dark-cherry base accented by licorice and raspberry liqueur. Supple but not soft tannins provide structure.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2016 Pauline’s Vineyard Dry Creek Valley Merlot $38\u003c/em>\u003c/strong> The vineyard, across Dry Creek Road from the Kokomo winery, is farmed by Randy Peters. He was born on the property and named it after his late mother, Pauline. The wine is lush, spicy, and loaded with ripe plum and black cherry fruit. There’s enough tannic structure to keep it lively for five years or more.\u003c/p>\n\u003cp>\u003cstrong>La Storia by Trentadue \u003cem>2016 Block 500 Alexander Valley Merlot $34\u003c/em>\u003c/strong> Merlot comprises 94% of this wine; the remainder is Cabernet Sauvignon, Malbec, and unusually, Sangiovese and Syrah. No matter the mix, it’s a decadent wine with a dark-chocolate complement to juicy plum and black cherry fruit and suave tannins. A best of class selection at NCWC.\u003c/p>\n\u003cp>\u003cstrong>Medlock Ames \u003cem>2015 Heritage Alexander Valley Merlot $60\u003c/em>\u003c/strong> Ames Morison, winemaker/partner at this Chalk Hill-area winery, produces wonderful Merlots every vintage. For the 2015, he blended in 16% Cabernet Sauvignon, which added tannic structure and body to Merlot’s juicy-plum profile. Delicious now, it also has the bones to improve with cellaring.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Vineyards & Winery \u003cem>2016 Sonoma Valley Reserve Merlot $40\u003c/em>\u003c/strong> Winery founder Joe Martin was one of the first to plant Merlot in Sonoma Valley. He died in 2015 , yet the legacy of making Merlot lives. Winemaker Chris Louton blended Malbec with Merlot in this generous wine, which delivers rich dark-fruit and espresso character, balanced by brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Sutro Wine Co.\u003c/strong> \u003cem>\u003cstrong>2016 Warnecke Ranch Alexander Valley Merlot $35\u003c/strong>\u003c/em> Alice and Eliot Sutro produce wines from her family’s Warnecke Ranch, and this Merlot is a marvel in moderation and pleasure. Bright acidity supports the plump red plum and cherry fruit, the tannins are polished, and the finish is refreshingly vibrant. Merlot haters, take note: Try this wine.\u003c/p>\n\u003cfigure id=\"attachment_135859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine9/\" rel=\"attachment wp-att-135859\">\u003cimg class=\"size-full wp-image-135859\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg\" alt=\"\" width=\"2000\" height=\"1264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1200x758.jpg 1200w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vineyards turn above Alexander Valley. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>CABERNET SAUVIGNON\u003c/h3>\n\u003cp>\u003cstrong>N Arbor Bench Vineyards \u003cem>2016 Dry Creek Valley Cabernet Sauvignon $48\u003c/em>\u003c/strong> Janet Hart has grown grapes in her Dry Creek Valley vineyard for more than three decades, and now produces her own wines from there. This full-bodied, dark-fruited Cab, which scored 96 points at NCWC, is rich yet refined, with silky tannins and a slight herbal shading for added interest.\u003c/p>\n\u003cp>\u003cstrong>Buena Vista Winery \u003cem>2016 Sonoma County Private Reserve Cabernet Sauvignon $75\u003c/em>\u003c/strong> Director of Winemaking Brian Maloney selected grapes grown throughout the county for this top-flight wine. It’s big-bodied and sumptuous, packed with black currant and plum fruit, dark chocolate, and dried-herb notes, and a refreshing finish.\u003c/p>\n\u003cp>\u003cstrong>Cannonball \u003cem>2016 ELEVEN Sonoma County Cabernet Sauvignon $40\u003c/em>\u003c/strong> Healdsburg-based Cannonball’s flagship is a California-appellation Cabernet Sauvignon that has broad distribution and sells for around $15. Winemaker Ondine Chattan blended wine lots from the best barrels for this ultra-premium Cab, which offers rich dark cherry fruit and hints of chocolate, forest floor, and cedar. It’s a big-league effort.\u003c/p>\n\u003cp>\u003cstrong>Flambeaux Wine \u003cem>2015 Dry Creek Valley Cabernet Sauvignon $60\u003c/em>\u003c/strong> The Murray family, New Orleans natives, found a new home in Dry Creek Valley and named their wine brand after the Flambeaux torch bearers of Mardi Gras. Their Cabernet is firmly structured yet fleshy, with vibrant red cherry and boysenberry fruit inflected with dried herbs and cedar. Classic and classy, and with ideal ripeness and balance.\u003c/p>\n\u003cp>\u003cstrong>Garden Creek Vineyards \u003cem>2012 Alexander Valley Tesserae $100\u003c/em>\u003c/strong> Owner/winemakers Karin and Justin Warnelius-Miller give their Cabernets three to four years more barrel and bottle aging than most California producers, believing the wines need time to settle and show their best stuff. This current-vintage 2012 is elegant and refined, Cabernet Sauvignondominant and blended with Merlot, Cabernet Franc, Petit Verdot, and Malbec. Ready to drink now, it should remain fresh-tasting for another decade or so.\u003c/p>\n\u003cp>\u003cstrong>Legacy \u003cem>2013 Alexander Valley Red Wine $100\u003c/em>\u003c/strong> From Jackson Family Wines, this Jess Jackson-inspired blend of Cabernet Sauvignon, Cabernet Franc, Malbec, and Petit Verdot was grown on the company’s Jimtown and Alexander Mountain vineyards, at elevations of up to 2,400 feet. Although it’s not labeled as Cabernet Sauvignon, it could be, with that variety comprising 87% of the blend. Layered and so seamless that no one characteristic sticks out from the others, its solid tannin and acid structure suggest cellar longevity.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2015 Sonoma County Reserve Cabernet Sauvignon $45\u003c/em>\u003c/strong> There’s a lot of wine here for the price, and it’s arguably the winery’s finest Reserve Cabernet ever. A relatively new addition to the blend is fruit from the mountainous Cooley Ranch north of Alexander Valley; astute matching of oak barrels to those intense grapes works beautifully. The wine is polished and structured, with succulent dark fruit and hints of fresh herbs and cocoa.\u003c/p>\n\u003cp>\u003cstrong>Sebastiani Vineyards \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> With a 96-point score at NCWC, this wine offers a ton of flavor for the buck. Concentrated, almost jammy red and black fruit is wrapped in velvety tannins and accented hints of fresh-turned earth (a positive trait for Cab), leafy herbs, and oak spice.\u003c/p>\n\u003cp>\u003cstrong>Simi Winery \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> Want an easy-drinking, easy-onthe- pocketbook Cab that’s still complex? Simi hits the mark with this 13.5% alcohol wine with a keen mix of juicy red and black fruit, vanillin oak, coffee bean, and cocoa elements. Mediumfull- bodied and lively.\u003c/p>\n\u003cfigure id=\"attachment_135858\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine10/\" rel=\"attachment wp-att-135858\">\u003cimg class=\"size-full wp-image-135858\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg\" alt=\"\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-1020x681.jpeg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zinfandel vines \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ZINFANDEL\u003c/h3>\n\u003cp>\u003cstrong>deLorimier \u003cem>2016 Alexander Valley Primitivo $30\u003c/em>\u003c/strong> Primitivo is genetically similar to Zinfandel, with DNA fingerprinting showing the grapes are clones of the Croatian variety Crljenak. Whatever its provenance, this wine has rich oak notes framing the juicy, brambly black raspberry fruit. The tannins are smooth, the finish long and spicy.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Dry Creek Valley Zinfandel $45\u003c/em>\u003c/strong> Winery staff casually refer to this wine as “zino,” because it has a Zinfandel aroma and flavor profile and the supple, mouthwatering personality of Pinot Noir. It’s a pretty rather than potent wine, with racy acidity, juicy red and black cherry fruit, and hints of brown spice, cocoa, and vanilla. Zin haters, give it a try.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Sonoma County Rockpile Ranch Reserve Zinfandel $72\u003c/em>\u003c/strong> This wine gave St. Francis Tres Viejos Zinfandel a run for its money at NCWC, scoring 97 points. Deep ruby in color, it features black fruit — blackberry and black plum — with caramel, Indian spice, brown sugar, and toasty oak notes. The finish is satiny and lingering, the structure solid.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Winery \u003cem>2016 Sonoma County Tres Viejos Old Vines Zinfandel $48\u003c/em>\u003c/strong> This wine hit the jackpot at NCWC, scoring 99 points, and winning best of show red wine and best wine of the competition. Winemaker Katie Madigan blended grapes from three heritage vineyards (“three old ones”), in Alexander Valley, Russian River Valley, and Sonoma Valley. The result: a complete and polished wine with vibrant, brambly raspberry and dark cherry flavors, Asian spice, and a long finish.\u003c/p>\n\u003cp>\u003cstrong>Seghesio Family Vineyards \u003cem>2017 Sonoma County Zinfandel $26\u003c/em>\u003c/strong> Seghesio produces myriad Zinfandels, across many sites and price points, yet this Sonoma County blend is the flagship, widely available and priced just right. It’s juicy and supple, with brambly raspberry and boysenberry fruit and hints of vanilla and cocoa. It goes down easy, thanks to its moderate (for Zinfandel) 14.8% alcohol.\u003c/p>\n\u003cp>\u003cstrong>Tom Mackey Cellars \u003cem>2016 Sonoma Valley Zinfandel $30\u003c/em>\u003c/strong> Tom Mackey was the winemaker at St. Francis for 30 years, mentoring Katie Madigan, also a winner in this category, and co-winemaker Chris Louton. After retiring Mackey founded his own brand, with partner Clyde Galatine, focusing on red wines from Sonoma Valley. This one has wonderful acidity and tangy freshness accompanying the raspberry, blackberry, and blueberry aromas and flavors. Balanced and medium-bodied, it finishes with a hint of peppery spice.\u003c/p>\n\u003cp>\u003cstrong>Zialena Winery \u003cem>2015 Alexander Valley Zinfandel $38\u003c/em>\u003c/strong> The winery is relatively new, yet the Mazzoni family has farmed in Alexander Valley for a century. Siblings Mike and Lisa Mazzoni own and operate Zialena, and their Zinfandels have been top-notch. The 2015 has an intense pepper quality, spicing up the rich dark cherry and raspberry fruit. Mouth-filling texture and a refreshing finish complete the complex package.\u003c/p>\n\u003cfigure id=\"attachment_135857\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine11/\" rel=\"attachment wp-att-135857\">\u003cimg class=\"size-full wp-image-135857\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg\" alt=\"\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imagery Estate winemaker Jamie Benziger \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>OTHER REDS\u003c/h3>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2017 Alexander Valley Homestead Red Blend $23\u003c/em>\u003c/strong> Value lovers should seek out this blend of red varieties grown on AVV’s estate. Longtime winemaker Kevin Hall selected Merlot to anchor the blend, adding Zinfandel, Grenache, Mourvedre, Cabernet Sauvignon, and Syrah to create a sum greater than its parts. It’s floral, juicy, and spicy, with good tannic grip. Drink up.\u003c/p>\n\u003cp>\u003cstrong>Aperture \u003cem>2016 Alexander Valley Red Blend $55\u003c/em>\u003c/strong> This is a scintillating blend of Cabernet Sauvignon, Merlot, Malbec, and Cabernet Franc from proprietor Jesse Katz. Aromas of violets and crushed rock are followed by vibrant, juicy flavors of dark cherry and boysenberry. The tannins are mature and supple, showing nary a hint of astringency, yet the structure is solid.\u003c/p>\n\u003cp>\u003cstrong>Arbor Bench Vineyards \u003cem>2015 Dry Creek Valley Malbec $30\u003c/em>\u003c/strong> This best of class winner at NCWC has intense blackberry, blueberry, and spice cake aromas and flavors, plus traces of thyme, vanilla, and lavender. It’s an opulent style, balanced by palate-whisking acidity.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2016 Dry Creek Valley Red Meritage $30\u003c/em>\u003c/strong> It’s not often that a Meritage wine at this price has so much poise and complexity. With a supple Merlot base, it’s ready to enjoy now yet will still develop over the next five years. Mocha, cola, dark cherry, and plum paint the palate; the tannins are mouth-coating yet with a proper bite, and the finish is long and cleansing.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2016 Sonoma County Sangiovese $42\u003c/em>\u003c/strong> This version of Tuscan Chianti has the classic Old World red cherry, tomato leaf, and high acidity of Italian Sangiovese, but also a New World generosity of ripe fruit. This one’s a youngster, delicious now and also likely to gain density and complexity with another year in the bottle.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2017 Dry Creek Valley Estate Angelo’s Paint Brush $35\u003c/em>\u003c/strong> This wine is an homage to field blend red wines made in Sonoma’s early days. A blend of Carignane, Sangiovese, and Grenache, it’s rewarding in its lively cherry and berry fruit, hint of vanilla from oak aging, and mouth-filling texture. Medium-full-bodied, it closes with vibrant acidity.\u003c/p>\n\u003cp>\u003cstrong>Sassoferrato \u003cem>2016 Alexander Valley Monte de Ferro $65\u003c/em>\u003c/strong> Named for winemaker Matt Smith’s ancestral home in Italy, this 80% Cabernet Sauvignon, blended with Cabernet Franc and Sangiovese, was a best of class wine at NCWC. A New World version of a Super Tuscan, its Cabernet character shows in the cedar and black currant aromas and flavors. Rose-petal, spice, and herbal complexity come from Cab Franc and Sangiovese.\u003c/p>\n\u003cfigure id=\"attachment_135856\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/merryedwards_wines-jpg-2/\" rel=\"attachment wp-att-135856\">\u003cimg class=\"size-full wp-image-135856\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg\" alt=\"\" width=\"1280\" height=\"835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1200x783.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>DESSERT WINES\u003c/h3>\n\u003cp>\u003cstrong>Loxton Cellars \u003cem>2008 Sonoma Valley Decada Tawny Syrah $40/375ml\u003c/em>\u003c/strong> Every year, Chris Loxton produces one barrel of a Port-style wine and puts it away for 10 years, allowing the liquid to slowly oxidize and thus concentrate the flavors. Typical of an Australian Shiraz tawny port (Loxton is an Aussie), this one melds caramel, roasted nut, and baking spice elements into an amber-colored, medium-sweet, after-dinner treat.\u003c/p>\n\u003cp>\u003cstrong>Merry Edwards Winery \u003cem>2014 Russian River Valley Late Harvest Sauvignon Blanc $48/375ml\u003c/em>\u003c/strong> In February 2019, Edwards sold her company to Louis Roederer. Whether the French Champagne company (with a Pinot Noir outpost in Anderson Valley) will continue to produce this dessert wine remains to be seen, but it would be a shame not to continue making this marvel. It’s rich in crème brûlée, grilled Meyer lemon, poached peach, and ginger character, with bracing acidity to balance the sweetness.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2015 Late Harvest Russian River Valley Chardonnay $36/375 ml\u003c/em>\u003c/strong> Australia-born winemaker Mick Schroeter knows a thing or two about “stickies,” as sweet wines are called Down Under. This rendition is from Chardonnay grapes that hang so long on the vines that the sugars concentrate into liquid gold. Lush in the mouth and with a mouthwatering finish, it’s rich with butterscotch, peach, pear, and apple pie à la mode personality.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://www.sonomamag.com/100-best-sonoma-wines-2019\" target=\"_blank\" rel=\"noopener noreferrer\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "135851 https://ww2.kqed.org/bayareabites/?p=135851",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 7190,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 114
},
"modified": 1576089823,
"excerpt": "It's finally here: your guide to the best Sonoma County wines and wineries.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's finally here: your guide to the best Sonoma County wines and wineries.",
"title": "Top 100 Sonoma Wines 2019 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Top 100 Sonoma Wines 2019",
"datePublished": "2019-12-11T10:41:28-08:00",
"dateModified": "2019-12-11T10:43:43-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "top-100-sonoma-wines-2019",
"status": "publish",
"nprByline": "Linda Murphy, \u003ca href=\"https://www.sonomamag.com/100-best-sonoma-wines-2019\">Sonoma Magazine\u003c/a>",
"path": "/bayareabites/135851/top-100-sonoma-wines-2019",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Could there possibly be a wine region in the world that offers more quality, diversity, affordability, and pure drinking pleasure than Sonoma County?\u003c/p>\n\u003cp>With its viticultural riches, agreeable climate during the growing season, and makers committed to excellence, Sonoma stands tall among the planet’s wine-producing elite. That makes choosing the finest wines of the year from thousands of candidates an excruciatingly difficult — and delicious — task.\u003c/p>\n\u003cp>Our list of the Top 100 wines of 2019 includes expensive bottles as well as many great deals. But value is relative. Like art, antiques, 11-course dinners, and Warriors playoff tickets, wines are worth what the market is willing to pay. It’s hard to feel sticker shock about a $70 Sonoma Pinot Noir when a Burgundy of equal quality costs three times that much. And top-tier Napa Valley Cabernet Sauvignons sell for $250 or more, so by comparison, Sonoma’s finest are true bargains. That calls for an end-of-year toast to a fabulously diverse wine region that produces something for everyone, across all price levels.\u003c/p>\n\u003ch3>METHODOLOGY\u003c/h3>\n\u003cp>Healdsburg-based wine critic Linda Murphy selected the Top 100 Wines of 2019 based on her yearlong tastings at wineries and of samples sent to her, as well as her blind tastings at wine competitions including \u003cem>The Press Democrat 2019 North Coast Wine Challenge\u003c/em>.\u003c/p>\n\u003cp>A former managing editor of \u003cem>Sonoma Magazine\u003c/em>, Murphy writes the LikeWine feature in each issue, was the founding editor of the San Francisco Chronicle wine section (earning two James Beard Awards), and contributes to \u003cem>The Press Democrat\u003c/em>, \u003ca>jancisrobinson.com\u003c/a>, and \u003cem>Decanter\u003c/em> magazine, among other publications. She’s evaluated Sonoma wines for 30 years in a professional capacity but always has the consumer in mind with her recommendations. Not all expensive wines are worth their price, and many value-priced wines deliver far more interest than their price would suggest. This philosophy is reflected in our Top 100 Wines choices. Something for everyone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Only wines produced from Sonoma County-grown grapes, by wineries located in the county, are eligible for the Top 100. All wines were tasted in 2019, and some may no longer be available at time of publication. Fine wines sell fast, so if you can’t find a particular Top 100 wine, contact the producers.\u003c/p>\n\u003cp>They just might have a few extra bottles on hand or can direct you to retailers and restaurants that have the wine in stock.\u003c/p>\n\u003cp>And while this option isn’t for everyone, consider joining the wine clubs of wineries that appear on our Top 100 list every year. Their wines are consistently good, and in most cases great — and club members get first crack at purchasing them, often at discounts.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine/\" rel=\"attachment wp-att-135866\">\u003cimg class=\"aligncenter size-full wp-image-135866\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg\" alt=\"\" width=\"1080\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003c/p>\n\u003ch3>SPARKLING\u003c/h3>\n\u003cp>\u003cstrong>Flaunt Wine Co.\u003c/strong> \u003cem>\u003cstrong>NV Brut Sonoma County Sparkling Wine $48\u003c/strong>\u003c/em> This is Dianna Novy Lee’s personal project, following the sale of the Siduri Wines brand she founded with her husband, Adam Lee (now owned by Jackson Family Wines). Flaunt, an elegant blend of Chardonnay and Pinot Noir grapes, offers crisp green apple and citrus flavors enhanced by hints of brioche, almond skin, and toast.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>NV Carneros Blanc de Noirs $22 \u003c/em>\u003c/strong>This moderately rich yet also racy wine scored 99 points and was voted best of class at the 2019 North Coast Wine Challenge (NCWC). It’s predominantly Pinot Noir with a splash of Chardonnay, and while its delicate pink color suggests a delicate wine, under that lacy veil lurks vibrant red berry, cherry, and strawberry aromas and flavors, and a gentle creaminess in the mid-palate. The finish is pert and persistent, the value excellent.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2016 OGV Estate Russian River Valley Brut Rosé $68 \u003c/em>\u003c/strong>Kathleen and Simon Inman’s OGV vineyard at the intersection of Piner and Olivet roads is the sole source for this fine, focused, 100% Pinot Noir sparkler. Delicate yeastiness and a hint of vanilla add interest to the crisp raspberry, citrus, and clementine personality.\u003c/p>\n\u003cp>\u003cstrong>Iron Horse Vineyards \u003cem>2014 Green Valley of Russian River Valley Classic Vintage Brut $45\u003c/em>\u003c/strong> Vintage after vintage, Iron Horse’s flagship wine shines at an attractive price for refined fizz. The aroma is of fresh-baked bread, green apple, and citrus. The palate is compact and dry, with firm structure, tiny bubbles, and hints of Meyer lemon and Asian pear. It’s elegance in a glass, as Champagne-like as California sparkling wine can be, yet with sunny Sonoma fruit.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2014 Peters Vineyard Sonoma Coast Blanc de Blancs $58\u003c/em>\u003c/strong> Grower and winery partner Randy Peters’ Chardonnay grapes from the cool Sonoma coast are the foundation of this wine. It spent some time in neutral oak barrels as a still wine and was fermented and aged on the spent yeast cells for two years. As a result, notes of brioche and hazelnut complement the Meyer lemon and white peach fruit, embraced by nervy acidity.\u003c/p>\n\u003cp>\u003cstrong>Longboard Vineyards \u003cem>NV Russian River Valley Brut Rosé $50 \u003c/em>\u003c/strong>Fizz runs through the veins of Longboard owner and winemaker Oded Shakked. A former sparkling winemaker for J. Vineyards & Winery, he sells three bubblies at his Healdsburg cellar. This one is gorgeous in its strawberry color and fresh-fruit flavors. Fermentation of the grapes in neutral oak barrels help soften the crunchy natural acidity, and aging on the yeast cells add complexity and toasty mouthfeel.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2014 Russian River Valley Winemaker’s Release Grand Cuvée $43 \u003c/em>\u003c/strong>Vine Hill Ranch Chardonnay (60%) and Owsley Vineyard Pinot Noir meld beautifully in this dry, four-year-aged sparkler with Champagne structure and sunny green apple and citrus flavor. Accents of brioche, yeast, and macadamia nut add complexity to Sonoma-Cutrer’s first sparkling wine.\u003c/p>\n\u003cfigure id=\"attachment_135869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/belden-barns-adam-decker/\" rel=\"attachment wp-att-135869\">\u003cimg class=\"size-full wp-image-135869\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png\" alt=\"\" width=\"1000\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-160x96.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-800x478.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-768x459.png 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belden Barns vineyards. \u003ccite>(Adam Decker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>SAUVIGNON BLANC\u003c/h3>\n\u003cp>\u003cstrong>Aperture Cellars \u003cem>2018 Dry Stack Vineyard Bennett Valley Barrel-Fermented Sauvignon Blanc $40\u003c/em>\u003c/strong> On Old Redwood Highway south of Healdsburg, Jesse Katz is developing a winery and visitor center on land he purchased from the Ponzo family in 2016. Zinfandel was planted there in 1912, and it remains today alongside new plantings of Bordeaux red grapes. Yet when it comes to white Bordeaux — Sauvignon Blanc blended with Semillon — Katz looks to the cooler Bennett Valley east of Santa Rosa. This full-flavored, barrel-fermented wine delivers waves of green-flesh melon, white peach, and citrus, finishing with spice and tension.\u003c/p>\n\u003cp>\u003cstrong>Belden Barns \u003cem>2018 Sonoma Mountain Estate Sauvignon Blanc $28\u003c/em>\u003c/strong> At once bold and crisp, this unfiltered wine from Nate and Lauren Belden is luscious and exotic, with white peach, ruby grapefruit, pineapple, and lemon-zest character. It finishes with lingering flavors and mouthwatering acidity.\u003c/p>\n\u003cp>\u003cstrong>Davis Bynum \u003cem>2018 Virginia’s Block Russian River Valley Sauvignon Blanc $25\u003c/em>\u003c/strong> Gentle fresh-herb and freshgrass notes add interest to the succulent kiwi fruit, lime, and tropical flavors. Winemaker Greg Morthole aged approximately 60% of the wine in neutral oak and acacia barrels, which enhanced the mouthfeel without interfering with the wine’s vibrancy.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2018 Dry Creek Valley Sauvignon Blanc $20 \u003c/em>\u003c/strong>Sauvignon Musque and Sauvignon Gris join traditional Sauvignon Blanc grapes in this full-flavored wine with lemon- lime, tropical fruit, nectarine, and honeydew-melon aromas and flavors. A small portion of the wine was aged in chestnut, acacia, and French oak barrels, slightly softening the natural acidity of the grapes while adding a layer of complexity.\u003c/p>\n\u003cp>\u003cstrong>Geyser Peak Winery \u003cem>2018 Winemaker Selection Dry Creek Valley Sauvignon Blanc $24 \u003c/em>\u003c/strong>Styled very much like a Marlborough, New Zealand, Sauvignon Blanc, this wine has energetic acidity and vibrant grapefruit, passion fruit, fresh-cut grass, and lime aromas and flavors. A bit of Gewürztraminer adds floral and spice notes. Best of show white-wine winner at NCWC.\u003c/p>\n\u003cp>\u003cstrong>MacLeod Family Vineyards \u003cem>2018 Indian Springs Ranch Sonoma Valley Sauvignon Blanc $24\u003c/em>\u003c/strong> The MacLeod family’s Kenwood ranch delivers a crisp, classy Sauvignon Blanc year after year. The 2018 bottling is loaded with lemon, lime, white peach, and honeydew melon goodness, finishing long and juicy.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2018 Dry Creek Valley Sauvignon Blanc $23\u003c/em>\u003c/strong> Inviting aromas of jasmine, lemon verbena, and fresh-cut grass lead to a crisp palate of lemon-lime, grapefruit, and honeydew melon. It’s the sort of balanced, vibrant wine that works beautifully as a sipper and as a mate for shellfish, grilled fish, and roast chicken.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine3/\" rel=\"attachment wp-att-135865\">\u003cimg class=\"aligncenter size-full wp-image-135865\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>CHARDONNAY\u003c/h3>\n\u003cp>\u003cstrong>Ferrari-Carano \u003cem>2017 Sonoma County Chardonnay $23\u003c/em>\u003c/strong> Bargain alert. This Dry Creek Valley winery does great things with its reserve, site-specific, and mountain-grown wines, yet this county-appellation Chardonnay stands out as a wonder for its price (typically discounted at chain stores). A full-bodied yet elegant wine, it charms with aromas and flavors of citrus, pear, white peach, apple, graham cracker, and vanilla.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Ritchie Vineyard Russian River Valley Chardonnay $68\u003c/em>\u003c/strong> This is a textural wonder, made from grapes grown in Kent Ritchie’s vineyard, where plantings date to the early 1970s. The wine is elegant, multilayered, and mouth-filling in a beautifully subtle way, with green apple and Asian pear aromas and flavors enhanced by subtle oak spice. The crisp finish goes on and on.\u003c/p>\n\u003cp>\u003cstrong>Gary Farrell Vineyards & Winery \u003cem>2016 Russian River Valley Olivet Lane Vineyard Chardonnay $45\u003c/em>\u003c/strong> The Pellegrini family planted this vineyard in 1976 on a benchland in the Santa Rosa Plain, and the grapes have been highly prized ever since. Gary Farrell winemaker Theresa Heredia’s version of Olivet Lane Chardonnay is crisp and complex, with nuances of apple, tangerine, curd, and brioche. It’s medium- full-bodied and gently oaked, and has a long, satisfying finish.\u003c/p>\n\u003cp>\u003cstrong>Hartford Family Wines \u003cem>2016 Three Jacks Vineyard Green Valley of Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Here is a Chardonnay that has both power and purity. It’s full-bodied and rich, with peach, Meyer lemon, guava, and fresh-baked bread character, and a thread of minerality running from the aroma through the finish.\u003c/p>\n\u003cp>\u003cstrong>LaRue Wines \u003cem>2017 Charles Heintz Vineyard Sonoma Coast Chardonnay $60\u003c/em>\u003c/strong> Katy Wilson is a noted winemaking consultant and taps some of her favorite vineyards for her own brand, named for her great-grandmother, Veona LaRue Newell. From the Heintz Vineyard, located east of Occidental, Wilson achieved a fruit-filled, flavorful wine at just 12.5% alcohol. Striking minerality and acidity plump the Meyer lemon and green apple flavors.\u003c/p>\n\u003cp>\u003cstrong>MacRostie \u003cem>2017 Sonoma Coast Chardonnay $25\u003c/em>\u003c/strong> Multiple vineyards, including Sangiacomo, Dutton Ranch, and Steve MacRostie’s own Wildcat Mountain Vineyard, combine in an exceptional wine for the price and vineyard pedigree. A mélange of lemon meringue pie, pineapple, blood orange, and baked apple is supported by caramel and spice notes from oak aging.\u003c/p>\n\u003cp>\u003cstrong>Ramey Wine Cellars \u003cem>2016 Westside Farms Estate Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Chardonnay master David Ramey and his wife, Carla, own just one vineyard and this is it: Westside Farms on Healdsburg’s Westside Road. This wine offers generous aromas and flavors of pear, Fuji apple, and citrus, plus a touch of flint. Oak fermentation and aging add spice and mouth-filling texture to this complex wine.\u003c/p>\n\u003cp>\u003cstrong>Sangiacomo Family Wines \u003cem>2017 Home Ranch Carneros Chardonnay $65\u003c/em>\u003c/strong> The Sangiacomo family has farmed in Sonoma for more than 50 years, custom-grooming their vineyards for winery clients. Beginning in 2016, the Sangiacomos began producing their own wines — Chardonnay, Pinot Noir, and Cabernet Sauvignon — with James MacPhail as their winemaker. This wine is representative of their style: vibrant citrus and green apple character, judicious use of oak as a seasoning to build texture, and palate-cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Sojourn \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $48\u003c/em>\u003c/strong> This is a rich, juicy wine, powerful yet pure, with poached pear, pineapple, white peach, and citrus aromas and flavors. Fruit from Durell, an iconic Sonoma vineyard, is sold to several producers. At Sojourn, those grapes become a crowd-pleasing wine with toasty oak on the lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2016 Sonoma Coast Reserve Chardonnay $36\u003c/em>\u003c/strong> This wine scored a whopping 98 points and was voted best of class at NCWC. There is some toasty oak on the aroma and finish, which brackets the scintillating lemon curd, green melon, and Granny Smith fruit. Brisk more than luscious, it’s a mouthwatering rendition of coastal Chardonnay.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $55\u003c/em>\u003c/strong> Three Sticks proprietor Bill Price purchased Durell Vineyard 20 years ago and takes grapes from the oldest blocks in the site, in the hills above Sonoma Valley, for his Chardonnay. Full-bodied and remarkably complex, it delivers a mouthful of green apple, Asian pear, white peach, and citrus flavors, finishing with a hint of oak and juicy acidity.\u003c/p>\n\u003cp>\u003cstrong>Trombetta Family Wines \u003cem>2017 Gap’s Crown Petaluma Gap Chardonnay $60\u003c/em>\u003c/strong> Winemaker Erica Stancliff and her parents, Rickey and Roger Stancliff, are among the new rock stars in Sonoma winemaking — as evidenced by this exceptional Chardonnay, which combines vibrant lemon curd and tropical fruit with light-handed oak influence and sturdy structure. Delicious now, it’s also worthy of cellaring.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine4/\" rel=\"attachment wp-att-135864\">\u003cimg class=\"aligncenter size-full wp-image-135864\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>OTHER WHITES\u003c/h3>\n\u003cp>\u003cstrong>Barber Cellars \u003cem>2018 Rougissant Keller Estate Petaluma Gap Pinot Gris $26\u003c/em>\u003c/strong> Alsatian in style, this wine is invitingly aromatic, with acacia blossom, lemon, and mandarinorange scents. The palate is dry, nog sweet, with crisp pear and white peach flavors, and a hint of honey on the racy finish.\u003c/p>\n\u003cp>\u003cstrong>Cline Cellars \u003cem>2018 Sonoma Coast Estate Pinot Gris $15\u003c/em>\u003c/strong> Spicy and fruity, this is a fun quaffer, particularly for its price. Light amber in color (typical of the varietal) and florally aromatic, it gushes with clementine, grapefruit, and green apple flavors, and finishes with a hint of honey and brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Comstock Wines \u003cem>2017 Russian River Valley Viognier $42\u003c/em>\u003c/strong> Winemaker Chris Russi has a deft hand with Viognier, and it shows in this pretty wine with inviting honeysuckle aromas and juicy pear and white-peach flavors — and without the alcohol heat of some Viogniers. It’s both rich and refreshing, with wonderful balance and a lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>2018 Estate Carneros Pinot Blanc $25\u003c/em>\u003c/strong> Among the bold, generously flavored white wines in the sweepstakes round at NCWC, this Alsatian varietal stood out for its delicate balance, medium-light body, and spiced apple, Asian pear, and citrus zest palate. It’s incredibly crisp, refreshing, and a great alternative to Sauvignon Blanc.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Salem Ranch Dry Creek Valley Viognier $28\u003c/em>\u003c/strong> This NCWC best-of-class winner was partially fermented in neutral oak, adding texture and body, without any toastiness to mask the honeysuckle and white-blossom aromas. Bright pear, apple, and white peach are the palate stars, with citrus notes on the clean finish.\u003c/p>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2018 Sonoma Valley Gewürztraminer $27\u003c/em>\u003c/strong> This exotic wine is a perennial on the Top 100 list, and one of the finest Gewürztraminers made in California. From the rose petal, ginger, and lychee aromas to the juicy mouthful of pear, apple, and citrus flavors, it has a sense of sweetness from the ripe fruit, yet is remarkably dry and crisp.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen\u003c/strong> \u003cem>\u003cstrong>2018 Saini Farms Dry Creek Valley Chenin Blanc $18\u003c/strong>\u003c/em> It took a Danish native, Leo Steen Hansen, to find one of the few plantings of premium Chenin Blanc in Northern California and bring it to glory in the bottle. The white flower and white pepper aromas and sunny peach, pear, and citrus flavors come from vines planted 40 years ago. The finish offers mouthwatering acidity and a hint of minerality.\u003c/p>\n\u003cp>\u003cstrong>Peterson Winery\u003c/strong> \u003cem>\u003cstrong>2017 Bradford Mountain Estate Dry Creek Valley 3V White Wine Blend $28\u003c/strong>\u003c/em> The three Vs — Vermentino, Vernaccia, and Verdelho – combine in this lip-smacking wine. Crunchy apple, pear, and citrus dominate the palate, with background notes of pineapple, guava, and green apple. Proprietor Fred Peterson is known largely for his red wines, yet this brilliant white is a winner.\u003c/p>\n\u003cp>\u003cstrong>Ram’s Gate Winery \u003cem>2018 Carneros Estate Pinot Blanc $38\u003c/em>\u003c/strong> Joe Nielsen, formerly of Donelan Family Wines, joined Ram’s Gate in summer 2018 as director of winemaking. Right out of the gate, he released this crisp, floral, and textured white wine. Aged in a mix of stainless steel and neutral oak, it has laser-like acidity supporting the complex lemon, lime, peach, and grapefruit palate.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2017 Sonoma Coast Albarino $22\u003c/em>\u003c/strong> Al and Lisa Brayton own a vineyard on Highway 37. Winemaker Shane Finley produced this tangy, slightly mineral, medium-bodied wine that brims with peach, apricot, and cantaloupe flavor. Crackling acidity refreshes after each sip. A true crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_135863\" class=\"wp-caption aligncenter\" style=\"max-width: 1202px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine5/\" rel=\"attachment wp-att-135863\">\u003cimg class=\"size-full wp-image-135863\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg\" alt=\"\" width=\"1202\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg 1202w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1200x800.jpg 1200w\" sizes=\"(max-width: 1202px) 100vw, 1202px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dutton-Goldfield Winery \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ROSÉ\u003c/h3>\n\u003cp>\u003cstrong>Balletto \u003cem>2018 Russian River Valley Rosé of Pinot Noir $20\u003c/em>\u003c/strong> Winemaker Anthony Beckman says rosé should be fun to drink, and this one is. With its eye-catching salmon color, aromas and flavors of just-picked strawberry and watermelon, and mouth-cleansing acidity, what’s not to like? Simply delicious.\u003c/p>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2018 Alexander Valley Dry Rosé of Sangiovese $16\u003c/em>\u003c/strong> AVV was well ahead of the rosé surge, first making this wine in 2006 from the Italian variety Sangiovese. Affable and very affordable, it’s lush in watermelon, raspberry, and nectarine fruit, with a snappy, spicy finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2018 Sonoma Coast Rosé of Pinot Noir $30\u003c/em>\u003c/strong> Whole clusters of Pinot Noir were crushed by foot to gently extract the juice and retain vivid rose petal and red-fruit aromas. After fermentation, the resulting wine has a tangy quality, with pure red raspberry, Queen Anne cherry, and wild strawberry personality.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2018 Serres Ranch Sonoma Valley Aleatico Rosé $27\u003c/em>\u003c/strong> Here’s something different in pink wine: A rose-petal-scented, spicy, red-cherry-inflected dry rosé made from the Italian red grape Aleatico. Winemaker Jamie Benziger has taken the winemaking reins from her father, Joe, and here she’s replicated a classic central-Italy Aleatico wine.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2018 Russian River Valley Endless Crush Pratt Vine Hill Vineyard Rosé $38\u003c/em>\u003c/strong> One of Kathleen Inman’s three still Pinot Noir rosés from 2018, this one offers juicy watermelon, cherry aromas, and a flavorful yet elegant palate of crisp berry, cherry, red melon, and white-peach flavors. There is a minerally edge to this mouthwatering, classy wine.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Alexander Valley Ava Rae Rosé of Grenache $26\u003c/em>\u003c/strong> This delicate-pink wine won the best of show rosé award (98 points) at NCWC. Some rosés try too hard to be fruity and rich, but this one more closely resembles the wines of Provence: dry and crisp. Named for winemaker Blaine Brazil’s daughter, it offers notes of watermelon, dried cherry, and wild strawberry, and an energetic finish.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2018 Russian River Valley Rosé of Pinot Noir $25\u003c/em>\u003c/strong> Pretty, tangy, and tasty. That’s shorthand for this dry blush wine with watermelon, strawberry, and blood orange personality. It is juicy and crisp, ideal with lighter-bodied dishes — and with the mashup of a Thanksgiving feast.\u003c/p>\n\u003cp>\u003cstrong>The Grenachista \u003cem>2018 Sonoma Valley Rosé of Grenache Noir $24\u003c/em>\u003c/strong> Peter Mathis’ vineyard in Sonoma Valley contributed the grapes to this wine, which has zippy acidity, bright red fruit, and an intriguing herbs-de-Provence edge. Winemaker Casey Graybehl goes by the name the Grenachista and produces several different bottlings.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks Wines \u003cem>2018 Sonoma Coast Casteñada Limited Release Rosé $40\u003c/em>\u003c/strong> Medium-bodied and the color of a just-sliced watermelon, this 14% alcohol, bold Rhône-style blend of Syrah, Grenache, and other grapes delivers bright strawberry, raspberry, blood orange, and cherry liqueur flavors, and finishes tangy and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_135862\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine6/\" rel=\"attachment wp-att-135862\">\u003cimg class=\"size-full wp-image-135862\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg\" alt=\"\" width=\"1280\" height=\"827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1200x775.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinot Noir grapes \u003ccite>(Shana Bull)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>PINOT NOIR\u003c/h3>\n\u003cp>\u003cstrong>Anthill Farms Winery \u003cem>2016 Harmony Lane Sonoma Coast Pinot Noir $50\u003c/em>\u003c/strong> Mates David Low, Anthony Filiberti, and Web Marquez are behind this small-production brand, focused on single-vineyard bottlings. They sourced the 3-acre Harmony Lane Vineyard, between Occidental and Graton, for this wine, which is floral in aroma and crisp on the palate. Vibrant red and black cherry, gentle oak spice, and suave tannins make for a gorgeous Pinot.\u003c/p>\n\u003cp>\u003cstrong>Balletto Vineyards \u003cem>2017 Russian River Valley Pinot Noir $30 \u003c/em>\u003c/strong>Bright and lively, this wine has aromas and flavors of violets, Asian spice, red cherry, raspberry, and cola. Generously flavored yet fresh — and at just 13.9% alcohol — it’s a medium-bodied, solid expression of Russian River Valley Pinot, at an easy-to-swallow price in a super-competitive field.\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery \u003cem>2017 Russian River Valley Pinot Noir $45\u003c/em>\u003c/strong> This producer’s Cohn Vineyard, La Pommeraie, and Tilton Hill Pinot Noirs are exceptional. And pricey ($75). And difficult to acquire, if you’re not a wine club member. For a taste of Benovia at a lower price and with a greater chance for finding it, check out this Russian River Valley blend. It delivers concentrated blackberry and red plum flavors, spice, crisp acidity, and a mouthful of pleasure.\u003c/p>\n\u003cp>\u003cstrong>Cartograph Wines \u003cem>2017 Russian River Valley Pinot Noir $48\u003c/em>\u003c/strong> Alan Baker and Serena Lourie are the couple behind Cartograph, a passion project they started after careers in other fields. They own one Russian River Valley vineyard and purchase from others, including sites in Anderson Valley in Mendocino County. Their Russian River Valley bottling is the star of the vintage, sporting lovely cherry and raspberry fruit, vivid Asian spice and savory herbs and cola. Textbook RRV Pinot Noir.\u003c/p>\n\u003cp>\u003cstrong>DeLoach Vineyards \u003cem>2016 Russian River Valley OFS Pinot Noir $40\u003c/em>\u003c/strong> Here’s a wine that delivers everything a lover of Sonoma Pinot Noir could want: Mouth-filling cherry, raspberry, and black currant fruit, Asian spice, supple tannins, and a vibrantly clean finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2016 Emerald Ridge Vineyard Green Valley of Russian River Valley Pinot Noir $68\u003c/em>\u003c/strong> This seductive and remarkably fresh-tasting wine (13.5% alcohol) has supple tannins caressing the buoyant boysenberry, dark cherry, black raspberry, and baking-spice flavors. It’s a yin-yang contrast of savory aromas, juicy fruit flavors, and brisk acidity — a triumphant example of Sonoma County Pinot.\u003c/p>\n\u003cp>\u003cstrong>Emeritus Vineyards \u003cem>2016 Russian River Valley Hallberg Ranch Pinot Noir $44\u003c/em>\u003c/strong> Emeritus founder Brice Cutrer Jones (he also started Sonoma-Cutrer Vineyards) brought in his daughter, Mari Jones, as partner and COO and hired winemaker Dave Lattin, formerly of Kuleto Estate. The pairing is simpatico and the wines have never been better. Hallberg, an estate vineyard, produced this perfumed, medium-full-bodied wine showing bright black cherry fruit, savory spice, smooth tannins, and palate- cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Fulcrum Wines \u003cem>2017 Carneros Wildcat Mountain Vineyard Pinot Noir $63\u003c/em>\u003c/strong> David Rossi commutes from New York to Sonoma multiple times a year to fulfill his desire to produce Pinot Noir and Chardonnay. No absentee owner, Rossi makes the wines himself in Sonoma and has a tasting room downtown. This wine shows the dark-fruit side of Pinot (boysenberry and black cherry). It’s lush and spicy, with a long, rewarding finish.\u003c/p>\n\u003cp>\u003cstrong>Jacklyn Renee Wines \u003cem>2016 Bacigalupi Vineyards Russian River Valley Pinot Noir $54\u003c/em>\u003c/strong> Here is a winemaker to watch: Jackie van Sant Downes, a Texas transplant whose day job is assistant winemaker at Comstock Wines in Healdsburg. In her spare time, she produces Pinot and Chardonnay for her own label, and this effort is sleek and polished, with vibrant cherry, pomegranate, cranberry, and cola character.\u003c/p>\n\u003cp>\u003cstrong>J. Bucher Wines \u003cem>2017 Russian River Valley Bucher Vineyard Pommard Clone Pinot Noir $55\u003c/em>\u003c/strong> Voluptuous and mouth-filling, this bold wine will win over a legion of fans for its bright, juicy red fruit and rewarding texture. Beyond its instant approachability, it’s a serious wine with the tannic and acid structure to age beautifully for another five years or more.\u003c/p>\n\u003cp>\u003cstrong>J. Cage Cellars \u003cem>2017 Petaluma Gap El Coro Vineyard Pinot Noir $49\u003c/em>\u003c/strong> Roger and Donna Beery and their kids left Texas and Colorado behind to make wine in Healdsburg. Pinot Noir was their major attraction to Sonoma; without vineyards of their own, they purchased grapes and hit the jackpot with Pinot from Keller Estate. This wine has wonderful structure, juicy ripe cherry/berry fruit, low-profile oak, and snappy spice. Delicious.\u003c/p>\n\u003cp>\u003cstrong>Keller Estate Winery \u003cem>2016 Petaluma Gap El Coro Vineyard Pinot Noir $55\u003c/em>\u003c/strong> El Coro (the chorus) is Keller Estate’s Pinot Noir vineyard, located east of Petaluma and in the recently established Petaluma Gap AVA. The 2016 is vivacious and aromatic, with forest floor and dried herbs accenting the nicely ripened red and black fruit. Supple and crisp at the same time.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Sonoma Coast Pinot Noir $55\u003c/em>\u003c/strong> This Healdsburg winery produces several fine Pinot Noirs, including vineyard-designates, yet this multisite blend from the 2016 vintage is scintillating and succulent. Pomegranate and Bing cherry aromas and flavors stand out, as well as the keen balance of fruit, tannin, oak-derived texture, and lingering finish. It should please any Pinot crowd.\u003c/p>\n\u003cp>\u003cstrong>Tongue Dancer Wines \u003cem>2017 Sonoma Coast Pinot Noir $39\u003c/em>\u003c/strong> After selling his eponymous wine brand to Hess Collection in 2011, James MacPhail launched Tongue Dancer in 2013 with his wife, Kerry, at their Healdsburg winery. The Placido, Putnam, and van der Kamp vineyards are the sources for this charming wine with luscious red and black cherry flavors, hints of cola and toast, silky tannins, and a super-fresh finish.\u003c/p>\n\u003cfigure id=\"attachment_135861\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine7/\" rel=\"attachment wp-att-135861\">\u003cimg class=\"size-full wp-image-135861\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leo Steen of Leo Steen Wines \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>RHÔNE- STYLE REDS\u003c/h3>\n\u003cp>\u003cstrong>Anaba Wines \u003cem>2016 Bismark Vineyard Moon Mountain District Syrah $48\u003c/em>\u003c/strong> There is a Pinot Noir-like silkiness to the texture of this wine, yet it’s certainly Syrah in aroma and flavor. It’s loaded with classic blackberry, blueberry, herbes de Provence, white pepper, and roasted-meat notes.\u003c/p>\n\u003cp>\u003cstrong>Benovia \u003cem>2016 Sonoma Mountain Grenache $42\u003c/em>\u003c/strong> Widely known as a Chardonnay and Pinot Noir producer, Benovia also flirts with Grenache and Zinfandel. Winemaker/partner Mike Sullivan grew up on Sonoma Mountain, and this wine comes from his family’s Four Brothers Vineyard there. It shows the polished side of Grenache, yet is layered and complex, with savory herbs and saddle leather notes accenting the bright red fruit.\u003c/p>\n\u003cp>\u003cstrong>Enkidu Wine \u003cem>2017 Sonoma County E Cuvee JM $20\u003c/em>\u003c/strong> A best of class winner at NCWC, this wine delivers tremendous value. The “E” represents everyday- drinking wines at affordable prices, and this Grenache-Syrah-Mourvedre blend fits the bill beautifully. Not nearly as powerful and rich as other wines on this list, it provides a refreshing counterpoint, with floral aromas and bright blueberry and dark cherry flavors.\u003c/p>\n\u003cp>\u003cstrong>Eric Kent Wine Cellars \u003cem>2016 Las Madres Vineyard Carneros Syrah $44\u003c/em>\u003c/strong> Owners Kent Humphrey and Colleen Teitgen produce small lots of cool-climate-grown wines. This one has savory herbs and pepper sprinkled over the juicy blackberry and dark cherry fruit. It’s deep, concentrated, and built for aging in the cellar.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Bennett Valley Syrah $75\u003c/em>\u003c/strong> Fasten your seatbelts for this powerful, 15.5% alcohol wine that’s a mouthful of bold dark fruit. Typical of Rhône Valley Syrahs, it has accents of bacon fat, pepper, lavender, and dried herbs, and the acidity keeps it fresh-tasting.\u003c/p>\n\u003cp>\u003cstrong>Ledson Winery & Vineyards \u003cem>2016 Sonoma Valley Estate Mes Trois Amours $48\u003c/em>\u003c/strong> Three of winery owner Steve Ledson’s vinous “loves” — Syrah, Grenache, and Mourvedre —comprise this southern Rhône-style blend. Luxurious mouthfeel, ripe dark cherry, plum flavors, and a spicy, peppery finish make it a complex and complete treat.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen Wines \u003cem>2017 Provisor Vineyard Dry Creek Valley Grenache $36\u003c/em>\u003c/strong> Leo Steen Hansen loves Grenache as much as he does Chenin Blanc. His devotion to the Rhône Valley red shows in this medium-fullbodied wine with juicy cherry and strawberry flavors and a vibrancy that can get lost in Grenache’s tendency to get overripe in the vineyard. It’s a crisp, juicy wine seasoned with white pepper and dried flowers.\u003c/p>\n\u003cp>\u003cstrong>Ridge Vineyards \u003cem>2016 Lytton Estate Dry Creek Valley Petite Sirah $40\u003c/em>\u003c/strong> Ridge’s Geyserville winery outpost is best known for Zinfandels, many of which have a splash of Petite Sirah in them. This 100 percent varietal wine deserves stand-alone status, for its savory character, well-mannered plum, blackberry, and blueberry fruit, and supple texture not often found in wines made from the notso- petite grape.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Buffalo Hollow Rockpile Petite Sirah $60\u003c/em>\u003c/strong> Named for a wood-carved buffalo that overlooks the vineyard, this best of class winner at NCWC is a big, brawny wine with voluptuously ripe blackberry and blueberry fruit and sturdy, earthy tannins. Hints of espresso and black pepper spice up the midpalate and finish.\u003c/p>\n\u003cfigure id=\"attachment_135860\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine8/\" rel=\"attachment wp-att-135860\">\u003cimg class=\"size-full wp-image-135860\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg\" alt=\"\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1200x800.jpeg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Sutro of Sutro Wine Co \u003ccite>(Kelsey Anne Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>MERLOT\u003c/h3>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2015 Sonoma Valley Merlot $35\u003c/em>\u003c/strong> One of the pioneers of Sonoma Valley Merlot, GunBun continues its mastery of the grape with this understated wine. Medium- bodied and balanced, it has a dark-cherry base accented by licorice and raspberry liqueur. Supple but not soft tannins provide structure.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2016 Pauline’s Vineyard Dry Creek Valley Merlot $38\u003c/em>\u003c/strong> The vineyard, across Dry Creek Road from the Kokomo winery, is farmed by Randy Peters. He was born on the property and named it after his late mother, Pauline. The wine is lush, spicy, and loaded with ripe plum and black cherry fruit. There’s enough tannic structure to keep it lively for five years or more.\u003c/p>\n\u003cp>\u003cstrong>La Storia by Trentadue \u003cem>2016 Block 500 Alexander Valley Merlot $34\u003c/em>\u003c/strong> Merlot comprises 94% of this wine; the remainder is Cabernet Sauvignon, Malbec, and unusually, Sangiovese and Syrah. No matter the mix, it’s a decadent wine with a dark-chocolate complement to juicy plum and black cherry fruit and suave tannins. A best of class selection at NCWC.\u003c/p>\n\u003cp>\u003cstrong>Medlock Ames \u003cem>2015 Heritage Alexander Valley Merlot $60\u003c/em>\u003c/strong> Ames Morison, winemaker/partner at this Chalk Hill-area winery, produces wonderful Merlots every vintage. For the 2015, he blended in 16% Cabernet Sauvignon, which added tannic structure and body to Merlot’s juicy-plum profile. Delicious now, it also has the bones to improve with cellaring.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Vineyards & Winery \u003cem>2016 Sonoma Valley Reserve Merlot $40\u003c/em>\u003c/strong> Winery founder Joe Martin was one of the first to plant Merlot in Sonoma Valley. He died in 2015 , yet the legacy of making Merlot lives. Winemaker Chris Louton blended Malbec with Merlot in this generous wine, which delivers rich dark-fruit and espresso character, balanced by brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Sutro Wine Co.\u003c/strong> \u003cem>\u003cstrong>2016 Warnecke Ranch Alexander Valley Merlot $35\u003c/strong>\u003c/em> Alice and Eliot Sutro produce wines from her family’s Warnecke Ranch, and this Merlot is a marvel in moderation and pleasure. Bright acidity supports the plump red plum and cherry fruit, the tannins are polished, and the finish is refreshingly vibrant. Merlot haters, take note: Try this wine.\u003c/p>\n\u003cfigure id=\"attachment_135859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine9/\" rel=\"attachment wp-att-135859\">\u003cimg class=\"size-full wp-image-135859\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg\" alt=\"\" width=\"2000\" height=\"1264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1200x758.jpg 1200w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vineyards turn above Alexander Valley. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>CABERNET SAUVIGNON\u003c/h3>\n\u003cp>\u003cstrong>N Arbor Bench Vineyards \u003cem>2016 Dry Creek Valley Cabernet Sauvignon $48\u003c/em>\u003c/strong> Janet Hart has grown grapes in her Dry Creek Valley vineyard for more than three decades, and now produces her own wines from there. This full-bodied, dark-fruited Cab, which scored 96 points at NCWC, is rich yet refined, with silky tannins and a slight herbal shading for added interest.\u003c/p>\n\u003cp>\u003cstrong>Buena Vista Winery \u003cem>2016 Sonoma County Private Reserve Cabernet Sauvignon $75\u003c/em>\u003c/strong> Director of Winemaking Brian Maloney selected grapes grown throughout the county for this top-flight wine. It’s big-bodied and sumptuous, packed with black currant and plum fruit, dark chocolate, and dried-herb notes, and a refreshing finish.\u003c/p>\n\u003cp>\u003cstrong>Cannonball \u003cem>2016 ELEVEN Sonoma County Cabernet Sauvignon $40\u003c/em>\u003c/strong> Healdsburg-based Cannonball’s flagship is a California-appellation Cabernet Sauvignon that has broad distribution and sells for around $15. Winemaker Ondine Chattan blended wine lots from the best barrels for this ultra-premium Cab, which offers rich dark cherry fruit and hints of chocolate, forest floor, and cedar. It’s a big-league effort.\u003c/p>\n\u003cp>\u003cstrong>Flambeaux Wine \u003cem>2015 Dry Creek Valley Cabernet Sauvignon $60\u003c/em>\u003c/strong> The Murray family, New Orleans natives, found a new home in Dry Creek Valley and named their wine brand after the Flambeaux torch bearers of Mardi Gras. Their Cabernet is firmly structured yet fleshy, with vibrant red cherry and boysenberry fruit inflected with dried herbs and cedar. Classic and classy, and with ideal ripeness and balance.\u003c/p>\n\u003cp>\u003cstrong>Garden Creek Vineyards \u003cem>2012 Alexander Valley Tesserae $100\u003c/em>\u003c/strong> Owner/winemakers Karin and Justin Warnelius-Miller give their Cabernets three to four years more barrel and bottle aging than most California producers, believing the wines need time to settle and show their best stuff. This current-vintage 2012 is elegant and refined, Cabernet Sauvignondominant and blended with Merlot, Cabernet Franc, Petit Verdot, and Malbec. Ready to drink now, it should remain fresh-tasting for another decade or so.\u003c/p>\n\u003cp>\u003cstrong>Legacy \u003cem>2013 Alexander Valley Red Wine $100\u003c/em>\u003c/strong> From Jackson Family Wines, this Jess Jackson-inspired blend of Cabernet Sauvignon, Cabernet Franc, Malbec, and Petit Verdot was grown on the company’s Jimtown and Alexander Mountain vineyards, at elevations of up to 2,400 feet. Although it’s not labeled as Cabernet Sauvignon, it could be, with that variety comprising 87% of the blend. Layered and so seamless that no one characteristic sticks out from the others, its solid tannin and acid structure suggest cellar longevity.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2015 Sonoma County Reserve Cabernet Sauvignon $45\u003c/em>\u003c/strong> There’s a lot of wine here for the price, and it’s arguably the winery’s finest Reserve Cabernet ever. A relatively new addition to the blend is fruit from the mountainous Cooley Ranch north of Alexander Valley; astute matching of oak barrels to those intense grapes works beautifully. The wine is polished and structured, with succulent dark fruit and hints of fresh herbs and cocoa.\u003c/p>\n\u003cp>\u003cstrong>Sebastiani Vineyards \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> With a 96-point score at NCWC, this wine offers a ton of flavor for the buck. Concentrated, almost jammy red and black fruit is wrapped in velvety tannins and accented hints of fresh-turned earth (a positive trait for Cab), leafy herbs, and oak spice.\u003c/p>\n\u003cp>\u003cstrong>Simi Winery \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> Want an easy-drinking, easy-onthe- pocketbook Cab that’s still complex? Simi hits the mark with this 13.5% alcohol wine with a keen mix of juicy red and black fruit, vanillin oak, coffee bean, and cocoa elements. Mediumfull- bodied and lively.\u003c/p>\n\u003cfigure id=\"attachment_135858\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine10/\" rel=\"attachment wp-att-135858\">\u003cimg class=\"size-full wp-image-135858\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg\" alt=\"\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-1020x681.jpeg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zinfandel vines \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ZINFANDEL\u003c/h3>\n\u003cp>\u003cstrong>deLorimier \u003cem>2016 Alexander Valley Primitivo $30\u003c/em>\u003c/strong> Primitivo is genetically similar to Zinfandel, with DNA fingerprinting showing the grapes are clones of the Croatian variety Crljenak. Whatever its provenance, this wine has rich oak notes framing the juicy, brambly black raspberry fruit. The tannins are smooth, the finish long and spicy.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Dry Creek Valley Zinfandel $45\u003c/em>\u003c/strong> Winery staff casually refer to this wine as “zino,” because it has a Zinfandel aroma and flavor profile and the supple, mouthwatering personality of Pinot Noir. It’s a pretty rather than potent wine, with racy acidity, juicy red and black cherry fruit, and hints of brown spice, cocoa, and vanilla. Zin haters, give it a try.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Sonoma County Rockpile Ranch Reserve Zinfandel $72\u003c/em>\u003c/strong> This wine gave St. Francis Tres Viejos Zinfandel a run for its money at NCWC, scoring 97 points. Deep ruby in color, it features black fruit — blackberry and black plum — with caramel, Indian spice, brown sugar, and toasty oak notes. The finish is satiny and lingering, the structure solid.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Winery \u003cem>2016 Sonoma County Tres Viejos Old Vines Zinfandel $48\u003c/em>\u003c/strong> This wine hit the jackpot at NCWC, scoring 99 points, and winning best of show red wine and best wine of the competition. Winemaker Katie Madigan blended grapes from three heritage vineyards (“three old ones”), in Alexander Valley, Russian River Valley, and Sonoma Valley. The result: a complete and polished wine with vibrant, brambly raspberry and dark cherry flavors, Asian spice, and a long finish.\u003c/p>\n\u003cp>\u003cstrong>Seghesio Family Vineyards \u003cem>2017 Sonoma County Zinfandel $26\u003c/em>\u003c/strong> Seghesio produces myriad Zinfandels, across many sites and price points, yet this Sonoma County blend is the flagship, widely available and priced just right. It’s juicy and supple, with brambly raspberry and boysenberry fruit and hints of vanilla and cocoa. It goes down easy, thanks to its moderate (for Zinfandel) 14.8% alcohol.\u003c/p>\n\u003cp>\u003cstrong>Tom Mackey Cellars \u003cem>2016 Sonoma Valley Zinfandel $30\u003c/em>\u003c/strong> Tom Mackey was the winemaker at St. Francis for 30 years, mentoring Katie Madigan, also a winner in this category, and co-winemaker Chris Louton. After retiring Mackey founded his own brand, with partner Clyde Galatine, focusing on red wines from Sonoma Valley. This one has wonderful acidity and tangy freshness accompanying the raspberry, blackberry, and blueberry aromas and flavors. Balanced and medium-bodied, it finishes with a hint of peppery spice.\u003c/p>\n\u003cp>\u003cstrong>Zialena Winery \u003cem>2015 Alexander Valley Zinfandel $38\u003c/em>\u003c/strong> The winery is relatively new, yet the Mazzoni family has farmed in Alexander Valley for a century. Siblings Mike and Lisa Mazzoni own and operate Zialena, and their Zinfandels have been top-notch. The 2015 has an intense pepper quality, spicing up the rich dark cherry and raspberry fruit. Mouth-filling texture and a refreshing finish complete the complex package.\u003c/p>\n\u003cfigure id=\"attachment_135857\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine11/\" rel=\"attachment wp-att-135857\">\u003cimg class=\"size-full wp-image-135857\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg\" alt=\"\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imagery Estate winemaker Jamie Benziger \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>OTHER REDS\u003c/h3>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2017 Alexander Valley Homestead Red Blend $23\u003c/em>\u003c/strong> Value lovers should seek out this blend of red varieties grown on AVV’s estate. Longtime winemaker Kevin Hall selected Merlot to anchor the blend, adding Zinfandel, Grenache, Mourvedre, Cabernet Sauvignon, and Syrah to create a sum greater than its parts. It’s floral, juicy, and spicy, with good tannic grip. Drink up.\u003c/p>\n\u003cp>\u003cstrong>Aperture \u003cem>2016 Alexander Valley Red Blend $55\u003c/em>\u003c/strong> This is a scintillating blend of Cabernet Sauvignon, Merlot, Malbec, and Cabernet Franc from proprietor Jesse Katz. Aromas of violets and crushed rock are followed by vibrant, juicy flavors of dark cherry and boysenberry. The tannins are mature and supple, showing nary a hint of astringency, yet the structure is solid.\u003c/p>\n\u003cp>\u003cstrong>Arbor Bench Vineyards \u003cem>2015 Dry Creek Valley Malbec $30\u003c/em>\u003c/strong> This best of class winner at NCWC has intense blackberry, blueberry, and spice cake aromas and flavors, plus traces of thyme, vanilla, and lavender. It’s an opulent style, balanced by palate-whisking acidity.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2016 Dry Creek Valley Red Meritage $30\u003c/em>\u003c/strong> It’s not often that a Meritage wine at this price has so much poise and complexity. With a supple Merlot base, it’s ready to enjoy now yet will still develop over the next five years. Mocha, cola, dark cherry, and plum paint the palate; the tannins are mouth-coating yet with a proper bite, and the finish is long and cleansing.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2016 Sonoma County Sangiovese $42\u003c/em>\u003c/strong> This version of Tuscan Chianti has the classic Old World red cherry, tomato leaf, and high acidity of Italian Sangiovese, but also a New World generosity of ripe fruit. This one’s a youngster, delicious now and also likely to gain density and complexity with another year in the bottle.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2017 Dry Creek Valley Estate Angelo’s Paint Brush $35\u003c/em>\u003c/strong> This wine is an homage to field blend red wines made in Sonoma’s early days. A blend of Carignane, Sangiovese, and Grenache, it’s rewarding in its lively cherry and berry fruit, hint of vanilla from oak aging, and mouth-filling texture. Medium-full-bodied, it closes with vibrant acidity.\u003c/p>\n\u003cp>\u003cstrong>Sassoferrato \u003cem>2016 Alexander Valley Monte de Ferro $65\u003c/em>\u003c/strong> Named for winemaker Matt Smith’s ancestral home in Italy, this 80% Cabernet Sauvignon, blended with Cabernet Franc and Sangiovese, was a best of class wine at NCWC. A New World version of a Super Tuscan, its Cabernet character shows in the cedar and black currant aromas and flavors. Rose-petal, spice, and herbal complexity come from Cab Franc and Sangiovese.\u003c/p>\n\u003cfigure id=\"attachment_135856\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/merryedwards_wines-jpg-2/\" rel=\"attachment wp-att-135856\">\u003cimg class=\"size-full wp-image-135856\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg\" alt=\"\" width=\"1280\" height=\"835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1200x783.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>DESSERT WINES\u003c/h3>\n\u003cp>\u003cstrong>Loxton Cellars \u003cem>2008 Sonoma Valley Decada Tawny Syrah $40/375ml\u003c/em>\u003c/strong> Every year, Chris Loxton produces one barrel of a Port-style wine and puts it away for 10 years, allowing the liquid to slowly oxidize and thus concentrate the flavors. Typical of an Australian Shiraz tawny port (Loxton is an Aussie), this one melds caramel, roasted nut, and baking spice elements into an amber-colored, medium-sweet, after-dinner treat.\u003c/p>\n\u003cp>\u003cstrong>Merry Edwards Winery \u003cem>2014 Russian River Valley Late Harvest Sauvignon Blanc $48/375ml\u003c/em>\u003c/strong> In February 2019, Edwards sold her company to Louis Roederer. Whether the French Champagne company (with a Pinot Noir outpost in Anderson Valley) will continue to produce this dessert wine remains to be seen, but it would be a shame not to continue making this marvel. It’s rich in crème brûlée, grilled Meyer lemon, poached peach, and ginger character, with bracing acidity to balance the sweetness.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2015 Late Harvest Russian River Valley Chardonnay $36/375 ml\u003c/em>\u003c/strong> Australia-born winemaker Mick Schroeter knows a thing or two about “stickies,” as sweet wines are called Down Under. This rendition is from Chardonnay grapes that hang so long on the vines that the sugars concentrate into liquid gold. Lush in the mouth and with a mouthwatering finish, it’s rich with butterscotch, peach, pear, and apple pie à la mode personality.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://www.sonomamag.com/100-best-sonoma-wines-2019\" target=\"_blank\" rel=\"noopener noreferrer\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/135851/top-100-sonoma-wines-2019",
"authors": [
"byline_bayareabites_135851"
],
"categories": [
"bayareabites_109",
"bayareabites_13306",
"bayareabites_13746",
"bayareabites_15155",
"bayareabites_15156",
"bayareabites_119"
],
"tags": [
"bayareabites_356",
"bayareabites_9476",
"bayareabites_14748"
],
"featImg": "bayareabites_135855",
"label": "bayareabites"
},
"bayareabites_135544": {
"type": "posts",
"id": "bayareabites_135544",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "135544",
"score": null,
"sort": [
1574270816000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1574270816,
"format": "standard",
"disqusTitle": "DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores",
"title": "DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='pop_14155,news_11712325' label='More Holiday Fun on KQED']\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n",
"disqusIdentifier": "135544 https://ww2.kqed.org/bayareabites/?p=135544",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/11/20/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1639,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 48
},
"modified": 1575481710,
"excerpt": "Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ",
"title": "DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores",
"datePublished": "2019-11-20T09:26:56-08:00",
"dateModified": "2019-12-04T09:48:30-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores",
"status": "publish",
"path": "/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "pop_14155,news_11712325",
"label": "More Holiday Fun on KQED "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores",
"authors": [
"11494"
],
"categories": [
"bayareabites_15908",
"bayareabites_1244",
"bayareabites_1653",
"bayareabites_11028",
"bayareabites_13746",
"bayareabites_1844",
"bayareabites_1927"
],
"tags": [
"bayareabites_14076",
"bayareabites_147",
"bayareabites_10111",
"bayareabites_9710",
"bayareabites_16506",
"bayareabites_16503",
"bayareabites_69",
"bayareabites_13060"
],
"featImg": "bayareabites_135555",
"label": "bayareabites"
},
"bayareabites_135331": {
"type": "posts",
"id": "bayareabites_135331",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "135331",
"score": null,
"sort": [
1573761911000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1573761911,
"format": "standard",
"disqusTitle": "What Is a Dumpling? Here Are 6 Interpretations in San Francisco to Try",
"title": "What Is a Dumpling? Here Are 6 Interpretations in San Francisco to Try",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A few weeks ago, we set out to make a \u003ca href=\"https://www.kqed.org/bayareabites/134814/a-guide-to-the-bay-areas-favorite-dumplings\">crowd-sourced guide to the Best Dumpling Spots in the Bay Area\u003c/a>. We provided a definition of a dumpling and let the comments on our social media outlets speak for themselves. The dumpling fanatics of the region did not disappoint: an incredible (and growing) list was born to share gems across the Bay Area.\u003cbr>\n[aside postID='bayareabites_134814,bayareabites_111374' label='More Dumplings to Munch On']\u003c/p>\n\u003cp>As far as filling-stuffed-in-dough creations go, there are many culinary traditions of dumplings that have found a home in San Francisco that didn’t end up on the original guide. To celebrate these, we’ve compiled a short guide to San Francisco eateries that serve culturally diverse takes on fresh, prepared in-house, and epically delicious dumplings.\u003c/p>\n\u003cp>Some you may recognize. Others might be completely new to you. A few may be controversial (strong opinions on the Internet have spent a lot of time and energy trying to ascribe a direct meaning to “dumpling” as a category.)\u003c/p>\n\u003cp>At the end of the day, is it really worth having a food fight over which cultures claim proprietary rights over dumplings? Perhaps it’s more interesting to consider how social forces impact the ways we value, think about, and even eat different types of dumplings.\u003c/p>\n\u003cp>For now, take a day to travel to our 6 spots and savor a diverse array of dumplings that makes San Francisco’s culinary world go round.\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/FXadLHEtpTFY3oB68\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 590-3087\u003c/p>\n\u003cfigure id=\"attachment_135375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/momo-up-close.jpg\" alt=\"Bini's momos are available with chicken, turkey, and vegetable fillings.\" width=\"1920\" height=\"1716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1020x912.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1200x1073.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bini's momos are available with chicken, turkey, and vegetable fillings. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit \u003ca href=\"https://biniskitchen.com/\">Bini’s Kitchen\u003c/a> for a fantastic momo, a steamed Nepali dumpling. Founder Binita Pradhan, a La Cocina graduate, brings flavors from her native Kathmandu to her expertly spiced dumplings which are available with chicken, turkey, and vegetable fillings. Each order of momos is smothered in a creamy tomato-cilantro sauce that you could probably eat on its own as a soup — it’s just that good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Grab them to go from Bini's kiosk at McKesson Plaza or head to her brick-and-mortar restaurant on Howard St. if you want to sit down and enjoy your momos.\u003c/p>\n\u003ch2>Pushkin\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GZ9zoEyW37keKDDLA\">380 Bush St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 901-3434\u003c/p>\n\u003cfigure id=\"attachment_135376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135376\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/pelmeni.jpg\" alt=\"Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni.\" width=\"1920\" height=\"1747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-160x146.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-800x728.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-768x699.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1020x928.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1200x1092.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could easily walk by the entrance to the International Food Court that houses \u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a> and never realize the good eats you’re missing out on. Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. Flavors like smoked gouda with beef and lamb with mint fill the neatly folded pelmenis, which are served in a hearty chicken broth.\u003c/p>\n\u003cp>For vegetarians, there’s a pan-fried potato-filled pelmeni coated in sweet, caramelized onions.\u003c/p>\n\u003ch2>Yuanbao Jiaozi\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/sg9tPhQ7whRFe62w5\">2110 Irving St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 702-6506\u003c/p>\n\u003cfigure id=\"attachment_135378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135378\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dumpling-up-close.jpg\" alt=\"The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For boiled Northern Chinese dumplings that will bring tears of epicurean joy to your eyes, \u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a> on Irving Street is the place to be. Behind a glass window in the back of the restaurant, you can see the chefs rolling out wrappers and expertly sealing perfect dumplings in record time.\u003c/p>\n\u003cp>The freshness really does make a world of difference: the dumplings, with shitake mushrooms and fish or rich pork and three delicacies fillings, are incredibly tender whether served plain or in a hearty soup.\u003c/p>\n\u003ch2>Italian Homemade Company\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/hAoNn8t9sNh8ayVY8\">716 Columbus Ave\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 712-8874\u003c/p>\n\u003cfigure id=\"attachment_135377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg\" alt=\"Italian Homemade Company's pasta is made in house and boiled to order.\" width=\"1920\" height=\"1592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-800x663.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-768x637.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1020x846.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1200x995.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Italian Homemade Company's pasta is made in house and boiled to order. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get your fix of Italian dumplings at the \u003ca href=\"http://www.italianhomemadecompany.com/\">growing Bay Area chain\u003c/a>’s original North Beach location. Stuffed pastas, including tortellini and ravioli, are made in house and boiled to order. The tortellini — whose shape is modeled after Venus’ belly button — is filled with prosciutto, mortadella, pork, and parmigiano. The ravioli comes with a delicate ricotta paired with either spinach or beef. A choose your sauce adventure then begins with options of butter and sage, pesto, bolognese, or pasticiatta.\u003c/p>\n\u003ch2>Bon, Nene\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/J7t82H9Jt42VW72E6\">2850 21st St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 872-9332\u003c/p>\n\u003cfigure id=\"attachment_135379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/gyoza-up-close.jpg\" alt=\"Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.bonnene.com/\">Bon, Nene\u003c/a> in the Mission, thoughtfully executed Japanese potstickers, or gyoza, shine in an airy bistro ambiance. The original nene potstickers, filled with pork, sprouts, cabbage, ginger and garlic, are served beneath a crispy batter-skirt and accompanied with a bright ponzu dipping sauce. The combination of the light, earthy filing with the sharp citrus sauce makes for an exquisite bite.\u003c/p>\n\u003ch2>Pera\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vbEEEmmJRxGYdW7p6\">1457 18th St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 796-3812\u003c/p>\n\u003cfigure id=\"attachment_135461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg\" alt=\"Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter.\" width=\"1920\" height=\"1740\" class=\"size-full wp-image-135461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-800x725.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-768x696.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1020x924.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1200x1088.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>For the tiniest dumplings you’ve ever seen, head to Pera in Potrero Hill. Pera serves traditional Anatolian manti, filled with herbed beef and covered in garlic yogurt sauce and smoked paprika butter. The cool tanginess of the yogurt and the warming Turkish paprika combine for a delicate, light dumpling experience.\u003c/p>\n\n",
"disqusIdentifier": "135331 https://ww2.kqed.org/bayareabites/?p=135331",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/11/14/what-is-a-dumpling-here-are-6-interpretations-in-san-francisco-to-try/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 869,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1573761911,
"excerpt": "Travel around the world with 6 different San Francisco spots offering their culture's culinary take on a universally beloved snack: dumplings.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Travel around the world with 6 different San Francisco spots offering their culture's culinary take on a universally beloved snack: dumplings.",
"title": "What Is a Dumpling? Here Are 6 Interpretations in San Francisco to Try | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "What Is a Dumpling? Here Are 6 Interpretations in San Francisco to Try",
"datePublished": "2019-11-14T12:05:11-08:00",
"dateModified": "2019-11-14T12:05:11-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "what-is-a-dumpling-here-are-6-interpretations-in-san-francisco-to-try",
"status": "publish",
"path": "/bayareabites/135331/what-is-a-dumpling-here-are-6-interpretations-in-san-francisco-to-try",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few weeks ago, we set out to make a \u003ca href=\"https://www.kqed.org/bayareabites/134814/a-guide-to-the-bay-areas-favorite-dumplings\">crowd-sourced guide to the Best Dumpling Spots in the Bay Area\u003c/a>. We provided a definition of a dumpling and let the comments on our social media outlets speak for themselves. The dumpling fanatics of the region did not disappoint: an incredible (and growing) list was born to share gems across the Bay Area.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_134814,bayareabites_111374",
"label": "More Dumplings to Munch On "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As far as filling-stuffed-in-dough creations go, there are many culinary traditions of dumplings that have found a home in San Francisco that didn’t end up on the original guide. To celebrate these, we’ve compiled a short guide to San Francisco eateries that serve culturally diverse takes on fresh, prepared in-house, and epically delicious dumplings.\u003c/p>\n\u003cp>Some you may recognize. Others might be completely new to you. A few may be controversial (strong opinions on the Internet have spent a lot of time and energy trying to ascribe a direct meaning to “dumpling” as a category.)\u003c/p>\n\u003cp>At the end of the day, is it really worth having a food fight over which cultures claim proprietary rights over dumplings? Perhaps it’s more interesting to consider how social forces impact the ways we value, think about, and even eat different types of dumplings.\u003c/p>\n\u003cp>For now, take a day to travel to our 6 spots and savor a diverse array of dumplings that makes San Francisco’s culinary world go round.\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/FXadLHEtpTFY3oB68\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 590-3087\u003c/p>\n\u003cfigure id=\"attachment_135375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/momo-up-close.jpg\" alt=\"Bini's momos are available with chicken, turkey, and vegetable fillings.\" width=\"1920\" height=\"1716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1020x912.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1200x1073.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bini's momos are available with chicken, turkey, and vegetable fillings. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit \u003ca href=\"https://biniskitchen.com/\">Bini’s Kitchen\u003c/a> for a fantastic momo, a steamed Nepali dumpling. Founder Binita Pradhan, a La Cocina graduate, brings flavors from her native Kathmandu to her expertly spiced dumplings which are available with chicken, turkey, and vegetable fillings. Each order of momos is smothered in a creamy tomato-cilantro sauce that you could probably eat on its own as a soup — it’s just that good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Grab them to go from Bini's kiosk at McKesson Plaza or head to her brick-and-mortar restaurant on Howard St. if you want to sit down and enjoy your momos.\u003c/p>\n\u003ch2>Pushkin\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GZ9zoEyW37keKDDLA\">380 Bush St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 901-3434\u003c/p>\n\u003cfigure id=\"attachment_135376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135376\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/pelmeni.jpg\" alt=\"Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni.\" width=\"1920\" height=\"1747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-160x146.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-800x728.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-768x699.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1020x928.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1200x1092.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could easily walk by the entrance to the International Food Court that houses \u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a> and never realize the good eats you’re missing out on. Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. Flavors like smoked gouda with beef and lamb with mint fill the neatly folded pelmenis, which are served in a hearty chicken broth.\u003c/p>\n\u003cp>For vegetarians, there’s a pan-fried potato-filled pelmeni coated in sweet, caramelized onions.\u003c/p>\n\u003ch2>Yuanbao Jiaozi\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/sg9tPhQ7whRFe62w5\">2110 Irving St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 702-6506\u003c/p>\n\u003cfigure id=\"attachment_135378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135378\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dumpling-up-close.jpg\" alt=\"The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For boiled Northern Chinese dumplings that will bring tears of epicurean joy to your eyes, \u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a> on Irving Street is the place to be. Behind a glass window in the back of the restaurant, you can see the chefs rolling out wrappers and expertly sealing perfect dumplings in record time.\u003c/p>\n\u003cp>The freshness really does make a world of difference: the dumplings, with shitake mushrooms and fish or rich pork and three delicacies fillings, are incredibly tender whether served plain or in a hearty soup.\u003c/p>\n\u003ch2>Italian Homemade Company\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/hAoNn8t9sNh8ayVY8\">716 Columbus Ave\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 712-8874\u003c/p>\n\u003cfigure id=\"attachment_135377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg\" alt=\"Italian Homemade Company's pasta is made in house and boiled to order.\" width=\"1920\" height=\"1592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-800x663.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-768x637.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1020x846.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1200x995.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Italian Homemade Company's pasta is made in house and boiled to order. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get your fix of Italian dumplings at the \u003ca href=\"http://www.italianhomemadecompany.com/\">growing Bay Area chain\u003c/a>’s original North Beach location. Stuffed pastas, including tortellini and ravioli, are made in house and boiled to order. The tortellini — whose shape is modeled after Venus’ belly button — is filled with prosciutto, mortadella, pork, and parmigiano. The ravioli comes with a delicate ricotta paired with either spinach or beef. A choose your sauce adventure then begins with options of butter and sage, pesto, bolognese, or pasticiatta.\u003c/p>\n\u003ch2>Bon, Nene\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/J7t82H9Jt42VW72E6\">2850 21st St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 872-9332\u003c/p>\n\u003cfigure id=\"attachment_135379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/gyoza-up-close.jpg\" alt=\"Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.bonnene.com/\">Bon, Nene\u003c/a> in the Mission, thoughtfully executed Japanese potstickers, or gyoza, shine in an airy bistro ambiance. The original nene potstickers, filled with pork, sprouts, cabbage, ginger and garlic, are served beneath a crispy batter-skirt and accompanied with a bright ponzu dipping sauce. The combination of the light, earthy filing with the sharp citrus sauce makes for an exquisite bite.\u003c/p>\n\u003ch2>Pera\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vbEEEmmJRxGYdW7p6\">1457 18th St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 796-3812\u003c/p>\n\u003cfigure id=\"attachment_135461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg\" alt=\"Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter.\" width=\"1920\" height=\"1740\" class=\"size-full wp-image-135461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-800x725.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-768x696.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1020x924.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1200x1088.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>For the tiniest dumplings you’ve ever seen, head to Pera in Potrero Hill. Pera serves traditional Anatolian manti, filled with herbed beef and covered in garlic yogurt sauce and smoked paprika butter. The cool tanginess of the yogurt and the warming Turkish paprika combine for a delicate, light dumpling experience.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/135331/what-is-a-dumpling-here-are-6-interpretations-in-san-francisco-to-try",
"authors": [
"11614"
],
"categories": [
"bayareabites_2998",
"bayareabites_13746",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_1544",
"bayareabites_9710",
"bayareabites_13419",
"bayareabites_14745"
],
"featImg": "bayareabites_135374",
"label": "bayareabites"
},
"bayareabites_135426": {
"type": "posts",
"id": "bayareabites_135426",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "135426",
"score": null,
"sort": [
1573672187000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1573672187,
"format": "standard",
"disqusTitle": "Head for the Himalayas: 5 Nepalese and Tibetan Restaurants in the Bay Area to Know",
"title": "Head for the Himalayas: 5 Nepalese and Tibetan Restaurants in the Bay Area to Know",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Of the dozens, if not hundreds, of dumplings styles from around the world, momos certainly have one of the most fervent followings in the Bay Area. Whether they’re compact, juicy ones filled with turkey or meaty, doughy variations packed with tender lamb, local diners sure love their momos. They are really the perfect introduction to the very exciting, not particularly well-known cuisine of the Himalayas.\u003cbr>\n[aside postID='checkplease_19829,arts_11566410' label='More on Nepalese Food & Culture']\u003cbr>\nAny glance at a Himalayan restaurant menu will yield familiar sounding dishes from neighboring countries India and China, especially the western parts of China like the Xi’an, the Sichuan region and the Muslim-heavy Xinjiang region. Naan accompanies meals as often as rice or lentils, and Thali platters frequently are the style of eating lunch.\u003c/p>\n\u003cp>Curries form a huge part of Nepalese and Tibetan cuisines, though generally they manage to be lighter in most cases than their Indian counterparts from not using as much butter, ghee or cream. Meats are often grilled in tandoori ovens, with lamb and chicken being the most frequently used for that (and chicken is probably the most popular in momos).\u003c/p>\n\u003cp>Clearly, there is lots of overlap, which also explains why many of the local Himalayan restaurants are also Indian restaurants that have a special section of the menu devoted to specialties from Nepal.\u003c/p>\n\u003cp>The Bay Area doesn’t have a huge population of Nepalese immigrants but it does have a sizable one, roughly 5,000 in 2015 according to the \u003ca href=\"https://www.pewsocialtrends.org/fact-sheet/asian-americans-nepalese-in-the-u-s/\" target=\"_blank\" rel=\"noopener\">Pew Research Center\u003c/a>. That number is easily tripled or quadrupled when also factoring immigrants from Tibet and Bhutan, which share a pretty similar culinary heritage (which is why many restaurants say ‘Himalayan cuisine’). The total figure of Nepalese relocating in the Bay Area also saw a significant uptick after 2015, the year of a tragic 7.8 magnitude earthquake that killed over 9,000 people.\u003c/p>\n\u003cp>Many of the Bay Area’s Nepalese and Tibetan restaurants started from the same root: the chef was a chef back home and realized there wasn’t much of their home’s food in the Bay Area. Slowly but surely, that number of options to sample the cuisine is growing. Nepalese restaurants centers on three main areas (Solano Avenue in Berkeley and Albany, Bernal Heights and the Tenderloin) but can increasingly be found all over the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tibetan restaurants are much harder to find or have a couple dishes folded into the menu at a Nepalese restaurant. Nearly all of the restaurants go to extreme levels to make everything homemade from grinding the spice to momos to noodles for soups. The pace is wonderfully relaxed because everything is made from scratch, the quality is high and the welcome is always very gracious.\u003c/p>\n\u003cp>Enjoy this Berkeley and San Francisco tour of Nepal and Tibet’s wonderful cuisines!\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/g7RDNq2qCjT2Rgpy7\" target=\"_blank\" rel=\"noopener\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135430\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos-and-interior.jpg\" alt=\"Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There certainly were several Nepalese restaurants in the Bay Area before Binita Pradhan started making momos in San Francisco seven years ago, but it’s fair to say that this \u003ca href=\"https://www.kqed.org/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses\" target=\"_blank\" rel=\"noopener\">La Cocina graduate\u003c/a> has had the greatest single influence on making our local region more knowledgeable about Nepal’s cuisine.\u003c/p>\n\u003cp>Pradhan’s fans followed her during her opening years of exclusively catering and popping up at farmer’s market and Off-the-Grid stands. Then she added a weekday lunch kiosk by the Montgomery BART station and eventually unveiled this year’s brick-and-mortar debut for \u003ca href=\"https://biniskitchen.com\" target=\"_blank\" rel=\"noopener\">Bini’s Kitchen\u003c/a> in a sun-filled, high-ceilinged, industrial-chic space on the ground floor of a new affordable housing building in a still challenging part of SoMa.\u003c/p>\n\u003cp>The restaurant’s design highlight is a mural depicting Pradhan’s culinary journey from Nepal to SoMa. For Bini, who is originally from Kathmandu and worked in the food and hospitality business there, it certainly was a long journey for her to reach Sixth and Howard. She’s a domestic violence survivor who fled west with her son from her abusive husband in Mississippi, and she has been an industry leader in San Francisco for hiring women in the same position as her.\u003c/p>\n\u003cfigure id=\"attachment_135431\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos.jpg\" alt=\"The turkey and vegetable momos at Bini’s Kitchen in SoMa\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey and vegetable momos at Bini’s Kitchen in SoMa \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As guests order at the counter in the restaurant, it’s hard not to notice the constant parade of momos coated lightly with burnt orange tomato-cilantro sauce emerging from the open kitchen. The momos, filled with turkey, veggie or lamb (ask for a half and half of combo of turkey and lamb for our favorite order), are the core of the Bini’s experience and they’re absolutely marvelous.\u003c/p>\n\u003cp>Compared to other Bay Area momos, these are much smaller and have a spiral, pleated exterior that their peers almost never have. Each two-bite (or one huge bite) momo sports the perfect dough to filling ratio, with neither dominating the other. The restaurant also offers Nepalese burritos and ledo bedo (various Nepalese curries). Unlike most other Bay Area Nepalese restaurants, Bini’s Kitchen caters to individual diners by offering “build your meal” sets with four momos and a ledo bedo atop khana (rice).\u003c/p>\n\u003ch2>Dancing Yak\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MkB1wTDTnk531Hd27\" target=\"_blank\" rel=\"noopener\">280 Valencia St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135432\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-platters.jpg\" alt=\"‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat curry is one of the key dishes of Nepalese cuisine and one of the finest versions of it in the Bay Area — lush in texture with the bone in-tact and a silky broth in flavor from ginger, garlic, tomato and garam masala —is at this bustling, hip restaurant from Nepal native (and first time restaurateur) Suraksha Basnet and chef Tara Ghimire.\u003c/p>\n\u003cp>The menu doesn’t veer too far towards a modern direction like the sleek atmosphere does. \u003ca href=\"dancingyaksf.com\" target=\"_blank\" rel=\"noopener\">Dancing Yak\u003c/a> excels at the classics like that goat curry, along with some hearty stewed lentil-and-vegetable dishes, chicken or vegetable momos, and several appetizers that either are or similar to India’s chaat snacks.\u003c/p>\n\u003cp>Like Bini’s Kitchen, the momos here are very compact and show a pleated dough surface tied together at the top that instantly make most diners confuse them with Chinese xiao long bao. Each vegetable momo has a lovely cabbage-based mix while the chicken ones showcase a bit more character from the poultry’s juice mixing with chives and garlic.\u003c/p>\n\u003cp>Along with the chicken momo and goat curry, an order of nicely charred, fragrant garlic naan and ‘dhading chicken’ (a chicken curry with similar spices as the goat one except with cilantro added) are all but necessary. That latter curry is a staple of highway roadside restaurants in Nepal according to the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_135433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-momos.jpg\" alt=\"A chicken and vegetable momo platter at the Mission’s Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and vegetable momo platter at the Mission’s Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with turquoise booths, purple walls and dim lighting, what’s the biggest difference at Dancing Yak compared to the other Nepalese restaurants? Just look at the giant bar on the north side of the space — cocktails. There’s an old-fashioned ‘Nepal’ where the bourbon is infused with turmeric and peppercorn., and the ‘Avalanche in Everest’ is a take on a pineapple and vodka refresher with lassi added.\u003c/p>\n\u003cp>Best of all is the Instagram-ready ‘When in Kathmandu’ where basil seeds adorn a rum, ginger and mint libation that is a perfect celebratory companion for enjoying with a plate of momos.\u003c/p>\n\u003cp>And in a few weeks or months, according to \u003ca href=\"https://sf.eater.com/2019/8/19/20807244/nepalese-food-sf-dancing-yak-opening-base-camp-folsom-street-mission\" target=\"_blank\" rel=\"noopener\">Eater SF\u003c/a>, San Francisco diners can look forward to Nepalese small plates from Basnet’s team in the former Schmidt’s restaurant space on Folsom Street.\u003c/p>\n\u003ch2>Nomad\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xFc7re6cXqtMK9PAA\" target=\"_blank\" rel=\"noopener\">1593 Solano Ave.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-momos.jpg\" alt=\"Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Jamyang Gyalkha and Tsering Lhatso have created \u003ca href=\"https://www.nomadtibetan.com/\" target=\"_blank\" rel=\"noopener\">a special destination\u003c/a> at the Albany/Berkeley border for what possibly could be the finest momos in the Bay Area and one of the few opportunities to try specific from Tibet, where Gyalkha left as a teenager. The lamb, beef and vegetable momos are dramatically different from elsewhere — larger, more doughy, a full crescent shape, and bursting with so much juice that you run into a wonderful conundrum: they’re too big for one bite, but if you cut into it, the dumpling explodes on your hand.\u003c/p>\n\u003cp>The momos and other dishes are enjoyed in the mid-sized space anchored by various Tibetan art pieces, a skyglass above the center of the restaurant that’s partially covered by Tibetan prayer flags and a large square table with bench seating to the side in a semi-private room that has a stuffed lion and a panoramic Himalayan mountain painting backdrop. Of all the restaurants we visited for the guide, this was no doubt the one that most prominently featured the massive mountain range itself.\u003c/p>\n\u003cfigure id=\"attachment_135435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-decor.jpg\" alt=\"A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, it’s really the tremendously warm hospitality (Gyalkha does the cooking, Lhatso runs the front of house) that is reflected in the food and the whole experience. Noodles, dumplings, sauces — they want you to know that these are genuinely homemade and they hope you sample as much as you can. Try the fantastic thaen-thuk lamb broth with bok choy, halved ripe tomatoes and short hand-pulled noodles that has an unwaveringly deep concentration of lamb’s trademark meaty-gamey flavor. Stir-fried eggplant turns out to be a perfect combination of slightly sweet, slightly tart sauce and wonderfully tender eggplant and peppers.\u003c/p>\n\u003cp>Lhatso will even mention to get a side of ting-mo, a hand-rolled steamed bun somewhere between a pretzel knot and a croissant, that is perfect for scooping up broths and curries. You’ll thank her later after each plate is squeaky clean.\u003c/p>\n\u003ch2>Himalayan Pizza and Momo\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/LiYJFuTnUUTrSTQKA\" target=\"_blank\" rel=\"noopener\">288 Golden Gate Ave.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo.jpg\" alt=\"Himalayan Pizza and Momo, located by Civic Center and UC Hastings\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Himalayan Pizza and Momo, located by Civic Center and UC Hastings \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot going on during a typical weekday lunch period at Golden Gate Avenue and Hyde Street, where the Civic Center blends into the Tenderloin. Stroll into this \u003ca href=\"http://www.himalayanpizzanmomoca.com/\" target=\"_blank\" rel=\"noopener\">low-key oasis\u003c/a> with a giant open kitchen right behind the ordering counter, and you’ll instantly relax.\u003c/p>\n\u003cp>And, you better calm down, because you’ll be told an order of the outstanding homemade momos takes 15 to 20 minutes, which might explain why so much of the business here appeared to be take-out or delivery. Pro tip: go across the street for a coffee to bring back from the quirky, excellent George & Lenny cafe.\u003c/p>\n\u003cp>The name mostly says it all for this year and a half-old spot from the owner of the Saffron Grill that seems so humble when you’re inside of it but actually has an enormous following across the city and beyond. There is pizza since the chef, Nab Raj Dhakal owned a pizza restaurant in Nepal and the place previously was a pizza shop. And then there are indeed momos in several forms.\u003c/p>\n\u003cfigure id=\"attachment_135429\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo-chili.jpg\" alt=\"A plate of chili momos at Himalayan Pizza and Momo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of chili momos at Himalayan Pizza and Momo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is the place to see how momos can be served in different forms. ‘Jhol momo’ sort of translates the customary tomato-cilantro dipping sauce into soup form. For ‘chili momo,’ unusually giant steamed dumplings filled with an umami-heavy diced chicken mixture get sautéed at high heat, so the usually soft, slightly rubbery skin becomes crisp to the point of al dente. Then they are tossed about with a thick chili-spice based mixture and some vegetables for a pretty spectacular carbs, vegetables and meat stir-fry. Ask for some rice on the side to really absorb everything going on together in this ensemble and to cool the pretty substantial heat.\u003c/p>\n\u003cp>For the real experience, hang out, watch the busy kitchen prep pizzas, pastas and curries simultaneously, and enjoy.\u003c/p>\n\u003ch2>Cuisine of Nepal\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EnNri1rhhSzYQ6aA6\" target=\"_blank\" rel=\"noopener\">3486 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg\" alt=\"Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of this \u003ca href=\"cuisineofnepal.com\" target=\"_blank\" rel=\"noopener\">Bernal Heights Nepalese dining stalwart\u003c/a> (as seen on \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\" target=\"_blank\" rel=\"noopener\">Check, Please! Bay Area\u003c/a>) literally includes climbing the Himalayas. Chef/owner Prem Tamang was a porter for trekking expeditions then eventually grew to be a lead guide for climbs, often showing ambitious American visitors how to climb some of the world’s largest peaks. All the while, he was interested in cooking his home cuisine — and brought that to the U.S., which Bay Area diners can now sample at his restaurant inside a building with funky fake house façade.\u003c/p>\n\u003cp>The momos here, like everywhere we went, are excellent though more on the lighter cooked side (moister dumpling skin) but make up for that with a more substantial amount of filling than others sampled on this journey. As a bonus, the restaurant is happy to let diners try all three momo flavors (lamb, vegetable and chicken) in a six-dumpling sampler.\u003c/p>\n\u003cp>It’s common knowledge among regulars that Chef Prem’s kukhurako ledo (chicken curry) is the star of the show at the restaurant — and they’re right. With a cashew cream base, there’s a spectacular richness-with-levity to the broth. Combined with the moist cubes of flame-roasted chicken, it’s one of those special dishes that leaves guests still saying ‘”wow” when the check arrives.\u003c/p>\n\u003cfigure id=\"attachment_135438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg\" alt=\"Cuisine of Nepal’s excellent momos come six to an order\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s excellent momos come six to an order \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When that curry is the centerpiece of a lunch set with rice, naan, salad and a particularly spicy potato salad for $8.99, you’ll understand why everyone seemed to be ordering it at the lunch hour. In present day San Francisco, it’s not easy to find such a special full meal like that for under $10.\u003c/p>\n\u003cp>And at dinnertime when neighborhood regulars fill the awkward-shaped long, narrow dining room that features a banquette with individual sitting mats and scenic paintings of Nepal on the walls, you’ll likely see large servings of that chicken curry anchoring almost every table, along with rare-to-find Nepalese curries based on butternut squash, mustard greens, or basil and lamb.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s an extensive, authoritative menu that requires many visits to fully explore — and we’re guessing you’ll want to come back many times to do just that.\u003c/p>\n\n",
"disqusIdentifier": "135426 https://ww2.kqed.org/bayareabites/?p=135426",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/11/13/head-for-the-himalayas-5-nepalese-and-tibetan-restaurants-in-the-bay-area-to-know/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2512,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 41
},
"modified": 1573676125,
"excerpt": "From momos to curries to grilled meats, it's time to let your taste buds explore the not particularly well-known cuisine of the Himalayas.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "From momos to curries to grilled meats, it's time to let your taste buds explore the not particularly well-known cuisine of the Himalayas.",
"title": "Head for the Himalayas: 5 Nepalese and Tibetan Restaurants in the Bay Area to Know | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Head for the Himalayas: 5 Nepalese and Tibetan Restaurants in the Bay Area to Know",
"datePublished": "2019-11-13T11:09:47-08:00",
"dateModified": "2019-11-13T12:15:25-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "head-for-the-himalayas-5-nepalese-and-tibetan-restaurants-in-the-bay-area-to-know",
"status": "publish",
"path": "/bayareabites/135426/head-for-the-himalayas-5-nepalese-and-tibetan-restaurants-in-the-bay-area-to-know",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Of the dozens, if not hundreds, of dumplings styles from around the world, momos certainly have one of the most fervent followings in the Bay Area. Whether they’re compact, juicy ones filled with turkey or meaty, doughy variations packed with tender lamb, local diners sure love their momos. They are really the perfect introduction to the very exciting, not particularly well-known cuisine of the Himalayas.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "checkplease_19829,arts_11566410",
"label": "More on Nepalese Food & Culture "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAny glance at a Himalayan restaurant menu will yield familiar sounding dishes from neighboring countries India and China, especially the western parts of China like the Xi’an, the Sichuan region and the Muslim-heavy Xinjiang region. Naan accompanies meals as often as rice or lentils, and Thali platters frequently are the style of eating lunch.\u003c/p>\n\u003cp>Curries form a huge part of Nepalese and Tibetan cuisines, though generally they manage to be lighter in most cases than their Indian counterparts from not using as much butter, ghee or cream. Meats are often grilled in tandoori ovens, with lamb and chicken being the most frequently used for that (and chicken is probably the most popular in momos).\u003c/p>\n\u003cp>Clearly, there is lots of overlap, which also explains why many of the local Himalayan restaurants are also Indian restaurants that have a special section of the menu devoted to specialties from Nepal.\u003c/p>\n\u003cp>The Bay Area doesn’t have a huge population of Nepalese immigrants but it does have a sizable one, roughly 5,000 in 2015 according to the \u003ca href=\"https://www.pewsocialtrends.org/fact-sheet/asian-americans-nepalese-in-the-u-s/\" target=\"_blank\" rel=\"noopener\">Pew Research Center\u003c/a>. That number is easily tripled or quadrupled when also factoring immigrants from Tibet and Bhutan, which share a pretty similar culinary heritage (which is why many restaurants say ‘Himalayan cuisine’). The total figure of Nepalese relocating in the Bay Area also saw a significant uptick after 2015, the year of a tragic 7.8 magnitude earthquake that killed over 9,000 people.\u003c/p>\n\u003cp>Many of the Bay Area’s Nepalese and Tibetan restaurants started from the same root: the chef was a chef back home and realized there wasn’t much of their home’s food in the Bay Area. Slowly but surely, that number of options to sample the cuisine is growing. Nepalese restaurants centers on three main areas (Solano Avenue in Berkeley and Albany, Bernal Heights and the Tenderloin) but can increasingly be found all over the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tibetan restaurants are much harder to find or have a couple dishes folded into the menu at a Nepalese restaurant. Nearly all of the restaurants go to extreme levels to make everything homemade from grinding the spice to momos to noodles for soups. The pace is wonderfully relaxed because everything is made from scratch, the quality is high and the welcome is always very gracious.\u003c/p>\n\u003cp>Enjoy this Berkeley and San Francisco tour of Nepal and Tibet’s wonderful cuisines!\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/g7RDNq2qCjT2Rgpy7\" target=\"_blank\" rel=\"noopener\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135430\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos-and-interior.jpg\" alt=\"Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There certainly were several Nepalese restaurants in the Bay Area before Binita Pradhan started making momos in San Francisco seven years ago, but it’s fair to say that this \u003ca href=\"https://www.kqed.org/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses\" target=\"_blank\" rel=\"noopener\">La Cocina graduate\u003c/a> has had the greatest single influence on making our local region more knowledgeable about Nepal’s cuisine.\u003c/p>\n\u003cp>Pradhan’s fans followed her during her opening years of exclusively catering and popping up at farmer’s market and Off-the-Grid stands. Then she added a weekday lunch kiosk by the Montgomery BART station and eventually unveiled this year’s brick-and-mortar debut for \u003ca href=\"https://biniskitchen.com\" target=\"_blank\" rel=\"noopener\">Bini’s Kitchen\u003c/a> in a sun-filled, high-ceilinged, industrial-chic space on the ground floor of a new affordable housing building in a still challenging part of SoMa.\u003c/p>\n\u003cp>The restaurant’s design highlight is a mural depicting Pradhan’s culinary journey from Nepal to SoMa. For Bini, who is originally from Kathmandu and worked in the food and hospitality business there, it certainly was a long journey for her to reach Sixth and Howard. She’s a domestic violence survivor who fled west with her son from her abusive husband in Mississippi, and she has been an industry leader in San Francisco for hiring women in the same position as her.\u003c/p>\n\u003cfigure id=\"attachment_135431\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos.jpg\" alt=\"The turkey and vegetable momos at Bini’s Kitchen in SoMa\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey and vegetable momos at Bini’s Kitchen in SoMa \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As guests order at the counter in the restaurant, it’s hard not to notice the constant parade of momos coated lightly with burnt orange tomato-cilantro sauce emerging from the open kitchen. The momos, filled with turkey, veggie or lamb (ask for a half and half of combo of turkey and lamb for our favorite order), are the core of the Bini’s experience and they’re absolutely marvelous.\u003c/p>\n\u003cp>Compared to other Bay Area momos, these are much smaller and have a spiral, pleated exterior that their peers almost never have. Each two-bite (or one huge bite) momo sports the perfect dough to filling ratio, with neither dominating the other. The restaurant also offers Nepalese burritos and ledo bedo (various Nepalese curries). Unlike most other Bay Area Nepalese restaurants, Bini’s Kitchen caters to individual diners by offering “build your meal” sets with four momos and a ledo bedo atop khana (rice).\u003c/p>\n\u003ch2>Dancing Yak\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MkB1wTDTnk531Hd27\" target=\"_blank\" rel=\"noopener\">280 Valencia St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135432\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-platters.jpg\" alt=\"‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat curry is one of the key dishes of Nepalese cuisine and one of the finest versions of it in the Bay Area — lush in texture with the bone in-tact and a silky broth in flavor from ginger, garlic, tomato and garam masala —is at this bustling, hip restaurant from Nepal native (and first time restaurateur) Suraksha Basnet and chef Tara Ghimire.\u003c/p>\n\u003cp>The menu doesn’t veer too far towards a modern direction like the sleek atmosphere does. \u003ca href=\"dancingyaksf.com\" target=\"_blank\" rel=\"noopener\">Dancing Yak\u003c/a> excels at the classics like that goat curry, along with some hearty stewed lentil-and-vegetable dishes, chicken or vegetable momos, and several appetizers that either are or similar to India’s chaat snacks.\u003c/p>\n\u003cp>Like Bini’s Kitchen, the momos here are very compact and show a pleated dough surface tied together at the top that instantly make most diners confuse them with Chinese xiao long bao. Each vegetable momo has a lovely cabbage-based mix while the chicken ones showcase a bit more character from the poultry’s juice mixing with chives and garlic.\u003c/p>\n\u003cp>Along with the chicken momo and goat curry, an order of nicely charred, fragrant garlic naan and ‘dhading chicken’ (a chicken curry with similar spices as the goat one except with cilantro added) are all but necessary. That latter curry is a staple of highway roadside restaurants in Nepal according to the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_135433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-momos.jpg\" alt=\"A chicken and vegetable momo platter at the Mission’s Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and vegetable momo platter at the Mission’s Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with turquoise booths, purple walls and dim lighting, what’s the biggest difference at Dancing Yak compared to the other Nepalese restaurants? Just look at the giant bar on the north side of the space — cocktails. There’s an old-fashioned ‘Nepal’ where the bourbon is infused with turmeric and peppercorn., and the ‘Avalanche in Everest’ is a take on a pineapple and vodka refresher with lassi added.\u003c/p>\n\u003cp>Best of all is the Instagram-ready ‘When in Kathmandu’ where basil seeds adorn a rum, ginger and mint libation that is a perfect celebratory companion for enjoying with a plate of momos.\u003c/p>\n\u003cp>And in a few weeks or months, according to \u003ca href=\"https://sf.eater.com/2019/8/19/20807244/nepalese-food-sf-dancing-yak-opening-base-camp-folsom-street-mission\" target=\"_blank\" rel=\"noopener\">Eater SF\u003c/a>, San Francisco diners can look forward to Nepalese small plates from Basnet’s team in the former Schmidt’s restaurant space on Folsom Street.\u003c/p>\n\u003ch2>Nomad\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xFc7re6cXqtMK9PAA\" target=\"_blank\" rel=\"noopener\">1593 Solano Ave.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-momos.jpg\" alt=\"Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Jamyang Gyalkha and Tsering Lhatso have created \u003ca href=\"https://www.nomadtibetan.com/\" target=\"_blank\" rel=\"noopener\">a special destination\u003c/a> at the Albany/Berkeley border for what possibly could be the finest momos in the Bay Area and one of the few opportunities to try specific from Tibet, where Gyalkha left as a teenager. The lamb, beef and vegetable momos are dramatically different from elsewhere — larger, more doughy, a full crescent shape, and bursting with so much juice that you run into a wonderful conundrum: they’re too big for one bite, but if you cut into it, the dumpling explodes on your hand.\u003c/p>\n\u003cp>The momos and other dishes are enjoyed in the mid-sized space anchored by various Tibetan art pieces, a skyglass above the center of the restaurant that’s partially covered by Tibetan prayer flags and a large square table with bench seating to the side in a semi-private room that has a stuffed lion and a panoramic Himalayan mountain painting backdrop. Of all the restaurants we visited for the guide, this was no doubt the one that most prominently featured the massive mountain range itself.\u003c/p>\n\u003cfigure id=\"attachment_135435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-decor.jpg\" alt=\"A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, it’s really the tremendously warm hospitality (Gyalkha does the cooking, Lhatso runs the front of house) that is reflected in the food and the whole experience. Noodles, dumplings, sauces — they want you to know that these are genuinely homemade and they hope you sample as much as you can. Try the fantastic thaen-thuk lamb broth with bok choy, halved ripe tomatoes and short hand-pulled noodles that has an unwaveringly deep concentration of lamb’s trademark meaty-gamey flavor. Stir-fried eggplant turns out to be a perfect combination of slightly sweet, slightly tart sauce and wonderfully tender eggplant and peppers.\u003c/p>\n\u003cp>Lhatso will even mention to get a side of ting-mo, a hand-rolled steamed bun somewhere between a pretzel knot and a croissant, that is perfect for scooping up broths and curries. You’ll thank her later after each plate is squeaky clean.\u003c/p>\n\u003ch2>Himalayan Pizza and Momo\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/LiYJFuTnUUTrSTQKA\" target=\"_blank\" rel=\"noopener\">288 Golden Gate Ave.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo.jpg\" alt=\"Himalayan Pizza and Momo, located by Civic Center and UC Hastings\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Himalayan Pizza and Momo, located by Civic Center and UC Hastings \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot going on during a typical weekday lunch period at Golden Gate Avenue and Hyde Street, where the Civic Center blends into the Tenderloin. Stroll into this \u003ca href=\"http://www.himalayanpizzanmomoca.com/\" target=\"_blank\" rel=\"noopener\">low-key oasis\u003c/a> with a giant open kitchen right behind the ordering counter, and you’ll instantly relax.\u003c/p>\n\u003cp>And, you better calm down, because you’ll be told an order of the outstanding homemade momos takes 15 to 20 minutes, which might explain why so much of the business here appeared to be take-out or delivery. Pro tip: go across the street for a coffee to bring back from the quirky, excellent George & Lenny cafe.\u003c/p>\n\u003cp>The name mostly says it all for this year and a half-old spot from the owner of the Saffron Grill that seems so humble when you’re inside of it but actually has an enormous following across the city and beyond. There is pizza since the chef, Nab Raj Dhakal owned a pizza restaurant in Nepal and the place previously was a pizza shop. And then there are indeed momos in several forms.\u003c/p>\n\u003cfigure id=\"attachment_135429\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo-chili.jpg\" alt=\"A plate of chili momos at Himalayan Pizza and Momo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of chili momos at Himalayan Pizza and Momo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is the place to see how momos can be served in different forms. ‘Jhol momo’ sort of translates the customary tomato-cilantro dipping sauce into soup form. For ‘chili momo,’ unusually giant steamed dumplings filled with an umami-heavy diced chicken mixture get sautéed at high heat, so the usually soft, slightly rubbery skin becomes crisp to the point of al dente. Then they are tossed about with a thick chili-spice based mixture and some vegetables for a pretty spectacular carbs, vegetables and meat stir-fry. Ask for some rice on the side to really absorb everything going on together in this ensemble and to cool the pretty substantial heat.\u003c/p>\n\u003cp>For the real experience, hang out, watch the busy kitchen prep pizzas, pastas and curries simultaneously, and enjoy.\u003c/p>\n\u003ch2>Cuisine of Nepal\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EnNri1rhhSzYQ6aA6\" target=\"_blank\" rel=\"noopener\">3486 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg\" alt=\"Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of this \u003ca href=\"cuisineofnepal.com\" target=\"_blank\" rel=\"noopener\">Bernal Heights Nepalese dining stalwart\u003c/a> (as seen on \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\" target=\"_blank\" rel=\"noopener\">Check, Please! Bay Area\u003c/a>) literally includes climbing the Himalayas. Chef/owner Prem Tamang was a porter for trekking expeditions then eventually grew to be a lead guide for climbs, often showing ambitious American visitors how to climb some of the world’s largest peaks. All the while, he was interested in cooking his home cuisine — and brought that to the U.S., which Bay Area diners can now sample at his restaurant inside a building with funky fake house façade.\u003c/p>\n\u003cp>The momos here, like everywhere we went, are excellent though more on the lighter cooked side (moister dumpling skin) but make up for that with a more substantial amount of filling than others sampled on this journey. As a bonus, the restaurant is happy to let diners try all three momo flavors (lamb, vegetable and chicken) in a six-dumpling sampler.\u003c/p>\n\u003cp>It’s common knowledge among regulars that Chef Prem’s kukhurako ledo (chicken curry) is the star of the show at the restaurant — and they’re right. With a cashew cream base, there’s a spectacular richness-with-levity to the broth. Combined with the moist cubes of flame-roasted chicken, it’s one of those special dishes that leaves guests still saying ‘”wow” when the check arrives.\u003c/p>\n\u003cfigure id=\"attachment_135438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg\" alt=\"Cuisine of Nepal’s excellent momos come six to an order\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s excellent momos come six to an order \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When that curry is the centerpiece of a lunch set with rice, naan, salad and a particularly spicy potato salad for $8.99, you’ll understand why everyone seemed to be ordering it at the lunch hour. In present day San Francisco, it’s not easy to find such a special full meal like that for under $10.\u003c/p>\n\u003cp>And at dinnertime when neighborhood regulars fill the awkward-shaped long, narrow dining room that features a banquette with individual sitting mats and scenic paintings of Nepal on the walls, you’ll likely see large servings of that chicken curry anchoring almost every table, along with rare-to-find Nepalese curries based on butternut squash, mustard greens, or basil and lamb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s an extensive, authoritative menu that requires many visits to fully explore — and we’re guessing you’ll want to come back many times to do just that.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/135426/head-for-the-himalayas-5-nepalese-and-tibetan-restaurants-in-the-bay-area-to-know",
"authors": [
"11338"
],
"categories": [
"bayareabites_2998",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_14751",
"bayareabites_9710",
"bayareabites_13419",
"bayareabites_16493",
"bayareabites_14745"
],
"featImg": "bayareabites_135429",
"label": "bayareabites"
},
"bayareabites_135383": {
"type": "posts",
"id": "bayareabites_135383",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "135383",
"score": null,
"sort": [
1573242077000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1573242077,
"format": "standard",
"disqusTitle": "After the Fire: How to Support Sonoma County Farmers, Restaurants, Wineries and Stores",
"title": "After the Fire: How to Support Sonoma County Farmers, Restaurants, Wineries and Stores",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>by Sofia Englund\u003c/i>\u003cbr>\n[aside tag='sonoma-magazine' num='2' label='More From Sonoma Magazine']\u003cbr>\nTwo weeks after the Kincade fire sparked in northern Sonoma County, local businesses are taking to social media to welcome visitors back to the area. After week-long closures due to power shutoffs and mandatory evacuation orders, they are eager to let the public know that Sonoma County is open for business. And understandably so: in a region where much of the local economy relies on tourism, the effects of natural disasters like the Kincade fire — \u003ca href=\"https://www.pressdemocrat.com/news/10272861-181/88-percent-containment-for-kincade\">now fully contained\u003c/a> — can linger and negatively impact businesses for weeks, months, even years to come.\u003c/p>\n\u003cp>This is the second time in two years that fires have burned in Sonoma County during the bustling harvest season — in October 2017, \u003ca href=\"https://www.sonomamag.com/sonoma-county-fires-in-40-photographs/\">the Tubbs, Nuns and Pocket fires raged for three weeks\u003c/a>. Last year, smoke from the Camp fire in Butte County blanketed the area in November and, in February of this year, \u003ca href=\"https://www.sonomamag.com/zazu-pulls-out-of-the-barlow-two-months-after-flood/\">floods damaged businesses and homes in Guerneville and Sebastopol\u003c/a>.\u003c/p>\n\u003cp>Fortunately, the local community remains resilient. Just as in October 2017 and in February of this year, \u003ca href=\"https://www.pressdemocrat.com/news/10243821-181/close-calls-and-grace-notes?ref=related\">the outpouring of support and generosity is again prevalent\u003c/a>. Sonoma County will recover from this recent blow and while it does, we will continue to celebrate this beautiful place we’re proud to call home. If you’d like to show local businesses a little extra love in the weeks and months to come, we’ve rounded up a few ideas — click on the hyperlinks for details.\u003c/p>\n\u003ch2>Shop Local\u003c/h2>\n\u003cfigure id=\"attachment_135386\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg\" alt=\"A customer browses the goods at Miracle Plum in Santa Rosa.\" width=\"1280\" height=\"866\" class=\"size-full wp-image-135386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1200x812.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">To support Sonoma County stores, consider shopping local this holiday season: For every $100 spent at an independently owned store, $68 stays in the community, according to the Business Alliance for Local Living Economies. \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Week-long closures due to power shutoffs and evacuation orders have delivered a blow to local retailers, \u003ca href=\"https://www.sonomamag.com/local-retailers-affected-by-kincade-fire-and-power-shutoffs-we-need-your-support/\">especially small independently owned stores\u003c/a> already struggling to compete with national chains and online megastores. Many businesses have lost critical sales during the normally busy harvest season as threats of fire have kept customers away.\u003c/p>\n\u003cp>To support Sonoma County stores, consider \u003ca href=\"https://www.sonomamag.com/diy-and-buy-local-at-these-sonoma-county-makerspaces-fairs-and-shops/\">shopping local this holiday season\u003c/a>: For every $100 spent at one of these businesses, $68 stays in the community, according to the Business Alliance for Local Living Economies. Meanwhile, spending $100 at a big-box store contributes only $32 to the local economy, while the rise of online shopping continues to disrupt traditional retail. Visit \u003ca href=\"https://www.sonomamag.com/category/lifestyle/shop/\">our shopping page\u003c/a> for inspiration, and sign up to \u003ca href=\"https://www.sonomamag.com/newsletters/\">our Retail Therapy newsletter\u003c/a>.\u003c/p>\n\u003ch2>Support Sonoma County Farmers\u003c/h2>\n\u003cfigure id=\"attachment_135388\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg\" alt=\"Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California.\" width=\"1280\" height=\"823\" class=\"size-full wp-image-135388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1200x772.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California. \u003ccite>(Beth Schankler/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Closed farmers markets, evacuations and lost refrigeration due to power outages have devastated small family farms throughout the region over the last two weeks. Many count on weekly markets as a significant source of revenue and thousands of pounds of perfect produce have been reduced to compost.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To support your local farmers and ranchers, think about making warm butternut squash soup, braised greens, and French onion soup from local farmers produce or cook up a hearty meat stew with beef from local ranchers. Many farmers also have lots of salad greens to sell quickly — so eat healthily, while helping the farmers. Even better, \u003ca href=\"https://www.farmtrails.org/guide/csas\">join a CSA\u003c/a>, which will help farms throughout the season.\u003c/p>\n\u003cp>Year-round \u003ca href=\"https://www.sonomamag.com/the-ultimate-guide-to-sonoma-county-farmers-markets-2019/\">farmers markets\u003c/a> include Petaluma East Side Farmers Market, Santa Rosa Farmers Market, Sebastopol Farmers Market, Sonoma Valley Certified Farmer’s Market. Cloverdale Community Market & Exchange and Windsor Certified Farmer’s Market are open until mid-December. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Eat at Sonoma County Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_135390\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg\" alt=\"Dino Bugica, chef/owner of Diavola grilling vegetables\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dino Bugica, chef/owner of Diavola grilling vegetables \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire has been a triple whammy for local restaurants, who lost power, lost customers and continue to struggle with lackluster tourism. Most restaurants store hundreds of pounds of food in large “walk-in” refrigerators — from meat and dairy to prepared stock, vegetables and fruit.\u003c/p>\n\u003cp>The Sonoma County Tourism Bureau estimates that each power outage costs restaurateurs $4,700, something they can’t easily afford repeatedly. Restaurant workers lose salary, producers lose restaurant business, and it takes months or years to recoup (if at all) when profit margins average 5 percent.\u003c/p>\n\u003cp>We’ve been glad to see some restaurants packed in the last few days, but they’ll continue to need local support through the quiet winter season. How to help: Book a holiday party, take a friend out, schedule a date night or just head out by yourself for a glass of wine and an appetizer. You could also eat your way through this list of \u003ca href=\"https://www.sonomamag.com/dont-take-it-off-the-menu-sonoma-county-dishes-locals-cant-live-without/\">50 dishes locals can’t live without\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_135389\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg\" alt=\"Try iconic Sonoma County dishes and support local restaurants at the same time.\" width=\"1280\" height=\"854\" class=\"size-full wp-image-135389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Try iconic Sonoma County dishes and support local restaurants at the same time. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prefer to dine at home? Eat your way through \u003ca href=\"https://www.sonomamag.com/iconic-sonoma-foods/\">this list of iconic Sonoma County foods\u003c/a>. From Liberty Farms duck to Dungeness crab, olive oil to local peaches — you’ve got work to do for a good cause. Find more dining inspiration on \u003ca href=\"https://www.sonomamag.com/category/biteclub/\">BiteClub\u003c/a>. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Visit Sonoma County Wineries and Buy Local Wines\u003c/h2>\n\u003cfigure id=\"attachment_135391\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Jordanwinery.jpg\" alt=\"Jordan Winery\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Jordan Winery \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the more than 400 wineries in Sonoma County, \u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">only one winery — Soda Rock Winery in Healdsburg — was destroyed by the Kincade fire\u003c/a>. Now that the fire is fully contained, power has been restored and evacuation orders lifted, most wineries and tasting rooms have resumed normal opening hours.\u003cbr>\n[aside postID='bayareabites_134208' align='left' label='More Wineries to Visit']\u003cbr>\nIf you’re planning a visit to Sonoma wine country in the coming weeks and months, you will have plenty to look forward to: in addition to serving award-winning wines, many of the local wineries are hosting holiday events.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">Support Alexander Valley wineries\u003c/a>, which were especially impacted by the fire and give a little extra love to \u003ca href=\"https://www.sonomamag.com/small-but-mighty-boutique-sonoma-wineries-to-check-out-right-now/\">small wine producers\u003c/a>. New to Sonoma County? Here are \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-for-first-time-visitors/\">a few great wineries for first-time visitors\u003c/a>.\u003c/p>\n\u003ch2>Discover Healdsburg, Geyserville and Windsor\u003c/h2>\n\u003cfigure id=\"attachment_135392\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg\" alt=\"Dutcher Crossing Vineyards in Geyserville\" width=\"1200\" height=\"803\" class=\"size-full wp-image-135392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-1020x683.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dutcher Crossing Vineyards in Geyserville \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire came alarmingly close to Healdsburg, Geyserville and Windsor. It burned 77,758 acres in the surrounding area and destroyed 374 buildings, including 174 homes, but thanks to \u003ca href=\"https://www.pressdemocrat.com/news/10229306-181/after-second-visit-to-alexander\">the valiant efforts of firefighters from across the United States, California and Sonoma County\u003c/a>, devastation on the scale following the October 2017 fires was averted.\u003c/p>\n\u003cp>As the fire is now fully contained, the three towns — each with its own particular charm — are welcoming visitors again.\u003c/p>\n\u003cp>Healdsburg, with its picturesque plaza surrounded by award-winning wineries and restaurants, makes for \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-healdsburg-according-to-charlie-palmer/\">an idyllic introduction to wine country\u003c/a>. The tiny town of Geyserville, with top notch restaurants, tasting rooms and vintage shops, is \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-geyserville-ca/\">a hidden gem\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_135393\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg\" alt=\"Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And Windsor is home to \u003ca href=\"https://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Russian River Brewing Company\u003c/a>'s new state-of-the-art facility and the \u003ca href=\"https://www.sonomamag.com/10-things-to-do-in-windsor-after-your-pliny-adventure/?gSlide=8\">Grand Cru custom crush\u003c/a>, featuring over fifteen independent winemakers.\u003c/p>\n\u003ch2>Stay in Sonoma County\u003c/h2>\n\u003cfigure id=\"attachment_135394\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/grape-leaf-inn.jpg\" alt=\"Grape Leaf Inn in Healdsburg\" width=\"960\" height=\"640\" class=\"size-full wp-image-135394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-768x512.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Grape Leaf Inn in Healdsburg \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escaping the Midwest winter with a trip to Wine Country? Looking for a quick weekend getaway from San Francisco? Or maybe you’re just a Petaluman \u003ca href=\"https://www.sonomamag.com/best-hotels-for-a-staycation-in-sonoma-county/\">in search of a fun staycation\u003c/a> in your own backyard? Rest your head at \u003ca href=\"https://www.sonomamag.com/category/stay/\">local hotels\u003c/a>, \u003ca href=\"https://www.sonomamag.com/sonoma-bed-and-breakfasts-to-check-into-right-now\">inns and B&Bs\u003c/a>, after shopping, drinking and eating your way through Sonoma County. \u003ca href=\"https://www.sonomamag.com/cheap-trendy-hotels-in-sonoma-county/\">These hotels offer a little extra for those on a budget\u003c/a>. \u003c/p>\n\u003cp>There are \u003ca href=\"https://www.sonomamag.com/best-kid-friendly-hotels-in-sonoma-county/\">family-friendly options\u003c/a>, too, and \u003ca href=\"https://www.sonomamag.com/take-a-peek-inside-the-sonoma-county-hotel-where-sustainability-comes-naturally/\">properties suited for those who are looking for an eco-friendly vacation\u003c/a>.\u003c/p>\n\u003ch2>Donate money\u003c/h2>\n\u003cfigure id=\"attachment_135395\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg\" alt=\"Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_135217,bayareabites_135105' label='More on Kincade Aid']\u003cbr>\nIf you’d like to support fire recovery efforts in Sonoma County by making a financial donation, there are a number of organizations to consider: \u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?setc=1&funit_id=1652\">The Community Foundation of Sonoma County’s Resilience Fund\u003c/a> continues to accept donations to support the mid- and long-term recovery needs of individuals and families; \u003ca href=\"https://latino-community-foundation.networkforgood.com/projects/17203-latino-community-foundation-donate-now\">The Latino Community Foundation’s NorCal Wildfire Relief Fund\u003c/a> supports nonprofits that provide essential sheltering and supportive services to Latino immigrants and farmworkers affected by the fire; \u003ca href=\"https://donorbox.org/undocufund\">The UndocuFund for Fire Relief in Sonoma County\u003c/a> provides direct funding to undocumented immigrants and their families in Sonoma County to help with fire-related expenses.\u003c/p>\n\u003cp>Find more ways to donate money \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003ch2>Donate time\u003c/h2>\n\u003cfigure id=\"attachment_135396\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg\" alt=\"The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-135396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-1020x681.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are over 1,500 nonprofits in Sonoma County — many are volunteer operated. If you’re able to donate your time — a little or a lot — this can have a tremendous impact. The best place to start is the \u003ca href=\"https://www.volunteernow.org/\">Volunteer Center of Sonoma County\u003c/a>, which places thousands of volunteers with their “right match” nonprofits annually.\u003c/p>\n\u003cp>The \u003ca href=\"https://refb.org/ways-to-give/make-donation/\">Redwood Empire Food Bank\u003c/a>, the “largest hunger-relief organization serving north coastal California from Sonoma County to the Oregon border,” deployed its emergency response program, Station 3990, during the Kincade fire. To volunteer at the food bank — includes helping out in the kitchen and with food distribution — sign up for a shift \u003ca href=\"https://refb.org/volunteer-opportunities/\">here\u003c/a>.\u003c/p>\n\u003cp>Find more ways to volunteer \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores\" rel=\"canonical\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "135383 https://ww2.kqed.org/bayareabites/?p=135383",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/11/08/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1614,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1573242077,
"excerpt": "After week-long closures, local businesses are eager to let the public know that Sonoma County is open for business. This is a great time to show them a little extra love.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After week-long closures, local businesses are eager to let the public know that Sonoma County is open for business. This is a great time to show them a little extra love.",
"title": "After the Fire: How to Support Sonoma County Farmers, Restaurants, Wineries and Stores | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "After the Fire: How to Support Sonoma County Farmers, Restaurants, Wineries and Stores",
"datePublished": "2019-11-08T11:41:17-08:00",
"dateModified": "2019-11-08T11:41:17-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores",
"status": "publish",
"path": "/bayareabites/135383/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Sofia Englund\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"tag": "sonoma-magazine",
"num": "2",
"label": "More From Sonoma Magazine "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTwo weeks after the Kincade fire sparked in northern Sonoma County, local businesses are taking to social media to welcome visitors back to the area. After week-long closures due to power shutoffs and mandatory evacuation orders, they are eager to let the public know that Sonoma County is open for business. And understandably so: in a region where much of the local economy relies on tourism, the effects of natural disasters like the Kincade fire — \u003ca href=\"https://www.pressdemocrat.com/news/10272861-181/88-percent-containment-for-kincade\">now fully contained\u003c/a> — can linger and negatively impact businesses for weeks, months, even years to come.\u003c/p>\n\u003cp>This is the second time in two years that fires have burned in Sonoma County during the bustling harvest season — in October 2017, \u003ca href=\"https://www.sonomamag.com/sonoma-county-fires-in-40-photographs/\">the Tubbs, Nuns and Pocket fires raged for three weeks\u003c/a>. Last year, smoke from the Camp fire in Butte County blanketed the area in November and, in February of this year, \u003ca href=\"https://www.sonomamag.com/zazu-pulls-out-of-the-barlow-two-months-after-flood/\">floods damaged businesses and homes in Guerneville and Sebastopol\u003c/a>.\u003c/p>\n\u003cp>Fortunately, the local community remains resilient. Just as in October 2017 and in February of this year, \u003ca href=\"https://www.pressdemocrat.com/news/10243821-181/close-calls-and-grace-notes?ref=related\">the outpouring of support and generosity is again prevalent\u003c/a>. Sonoma County will recover from this recent blow and while it does, we will continue to celebrate this beautiful place we’re proud to call home. If you’d like to show local businesses a little extra love in the weeks and months to come, we’ve rounded up a few ideas — click on the hyperlinks for details.\u003c/p>\n\u003ch2>Shop Local\u003c/h2>\n\u003cfigure id=\"attachment_135386\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg\" alt=\"A customer browses the goods at Miracle Plum in Santa Rosa.\" width=\"1280\" height=\"866\" class=\"size-full wp-image-135386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1200x812.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">To support Sonoma County stores, consider shopping local this holiday season: For every $100 spent at an independently owned store, $68 stays in the community, according to the Business Alliance for Local Living Economies. \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Week-long closures due to power shutoffs and evacuation orders have delivered a blow to local retailers, \u003ca href=\"https://www.sonomamag.com/local-retailers-affected-by-kincade-fire-and-power-shutoffs-we-need-your-support/\">especially small independently owned stores\u003c/a> already struggling to compete with national chains and online megastores. Many businesses have lost critical sales during the normally busy harvest season as threats of fire have kept customers away.\u003c/p>\n\u003cp>To support Sonoma County stores, consider \u003ca href=\"https://www.sonomamag.com/diy-and-buy-local-at-these-sonoma-county-makerspaces-fairs-and-shops/\">shopping local this holiday season\u003c/a>: For every $100 spent at one of these businesses, $68 stays in the community, according to the Business Alliance for Local Living Economies. Meanwhile, spending $100 at a big-box store contributes only $32 to the local economy, while the rise of online shopping continues to disrupt traditional retail. Visit \u003ca href=\"https://www.sonomamag.com/category/lifestyle/shop/\">our shopping page\u003c/a> for inspiration, and sign up to \u003ca href=\"https://www.sonomamag.com/newsletters/\">our Retail Therapy newsletter\u003c/a>.\u003c/p>\n\u003ch2>Support Sonoma County Farmers\u003c/h2>\n\u003cfigure id=\"attachment_135388\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg\" alt=\"Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California.\" width=\"1280\" height=\"823\" class=\"size-full wp-image-135388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1200x772.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California. \u003ccite>(Beth Schankler/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Closed farmers markets, evacuations and lost refrigeration due to power outages have devastated small family farms throughout the region over the last two weeks. Many count on weekly markets as a significant source of revenue and thousands of pounds of perfect produce have been reduced to compost.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To support your local farmers and ranchers, think about making warm butternut squash soup, braised greens, and French onion soup from local farmers produce or cook up a hearty meat stew with beef from local ranchers. Many farmers also have lots of salad greens to sell quickly — so eat healthily, while helping the farmers. Even better, \u003ca href=\"https://www.farmtrails.org/guide/csas\">join a CSA\u003c/a>, which will help farms throughout the season.\u003c/p>\n\u003cp>Year-round \u003ca href=\"https://www.sonomamag.com/the-ultimate-guide-to-sonoma-county-farmers-markets-2019/\">farmers markets\u003c/a> include Petaluma East Side Farmers Market, Santa Rosa Farmers Market, Sebastopol Farmers Market, Sonoma Valley Certified Farmer’s Market. Cloverdale Community Market & Exchange and Windsor Certified Farmer’s Market are open until mid-December. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Eat at Sonoma County Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_135390\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg\" alt=\"Dino Bugica, chef/owner of Diavola grilling vegetables\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dino Bugica, chef/owner of Diavola grilling vegetables \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire has been a triple whammy for local restaurants, who lost power, lost customers and continue to struggle with lackluster tourism. Most restaurants store hundreds of pounds of food in large “walk-in” refrigerators — from meat and dairy to prepared stock, vegetables and fruit.\u003c/p>\n\u003cp>The Sonoma County Tourism Bureau estimates that each power outage costs restaurateurs $4,700, something they can’t easily afford repeatedly. Restaurant workers lose salary, producers lose restaurant business, and it takes months or years to recoup (if at all) when profit margins average 5 percent.\u003c/p>\n\u003cp>We’ve been glad to see some restaurants packed in the last few days, but they’ll continue to need local support through the quiet winter season. How to help: Book a holiday party, take a friend out, schedule a date night or just head out by yourself for a glass of wine and an appetizer. You could also eat your way through this list of \u003ca href=\"https://www.sonomamag.com/dont-take-it-off-the-menu-sonoma-county-dishes-locals-cant-live-without/\">50 dishes locals can’t live without\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_135389\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg\" alt=\"Try iconic Sonoma County dishes and support local restaurants at the same time.\" width=\"1280\" height=\"854\" class=\"size-full wp-image-135389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Try iconic Sonoma County dishes and support local restaurants at the same time. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prefer to dine at home? Eat your way through \u003ca href=\"https://www.sonomamag.com/iconic-sonoma-foods/\">this list of iconic Sonoma County foods\u003c/a>. From Liberty Farms duck to Dungeness crab, olive oil to local peaches — you’ve got work to do for a good cause. Find more dining inspiration on \u003ca href=\"https://www.sonomamag.com/category/biteclub/\">BiteClub\u003c/a>. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Visit Sonoma County Wineries and Buy Local Wines\u003c/h2>\n\u003cfigure id=\"attachment_135391\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Jordanwinery.jpg\" alt=\"Jordan Winery\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Jordan Winery \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the more than 400 wineries in Sonoma County, \u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">only one winery — Soda Rock Winery in Healdsburg — was destroyed by the Kincade fire\u003c/a>. Now that the fire is fully contained, power has been restored and evacuation orders lifted, most wineries and tasting rooms have resumed normal opening hours.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_134208",
"align": "left",
"label": "More Wineries to Visit "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you’re planning a visit to Sonoma wine country in the coming weeks and months, you will have plenty to look forward to: in addition to serving award-winning wines, many of the local wineries are hosting holiday events.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">Support Alexander Valley wineries\u003c/a>, which were especially impacted by the fire and give a little extra love to \u003ca href=\"https://www.sonomamag.com/small-but-mighty-boutique-sonoma-wineries-to-check-out-right-now/\">small wine producers\u003c/a>. New to Sonoma County? Here are \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-for-first-time-visitors/\">a few great wineries for first-time visitors\u003c/a>.\u003c/p>\n\u003ch2>Discover Healdsburg, Geyserville and Windsor\u003c/h2>\n\u003cfigure id=\"attachment_135392\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg\" alt=\"Dutcher Crossing Vineyards in Geyserville\" width=\"1200\" height=\"803\" class=\"size-full wp-image-135392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-1020x683.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dutcher Crossing Vineyards in Geyserville \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire came alarmingly close to Healdsburg, Geyserville and Windsor. It burned 77,758 acres in the surrounding area and destroyed 374 buildings, including 174 homes, but thanks to \u003ca href=\"https://www.pressdemocrat.com/news/10229306-181/after-second-visit-to-alexander\">the valiant efforts of firefighters from across the United States, California and Sonoma County\u003c/a>, devastation on the scale following the October 2017 fires was averted.\u003c/p>\n\u003cp>As the fire is now fully contained, the three towns — each with its own particular charm — are welcoming visitors again.\u003c/p>\n\u003cp>Healdsburg, with its picturesque plaza surrounded by award-winning wineries and restaurants, makes for \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-healdsburg-according-to-charlie-palmer/\">an idyllic introduction to wine country\u003c/a>. The tiny town of Geyserville, with top notch restaurants, tasting rooms and vintage shops, is \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-geyserville-ca/\">a hidden gem\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_135393\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg\" alt=\"Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And Windsor is home to \u003ca href=\"https://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Russian River Brewing Company\u003c/a>'s new state-of-the-art facility and the \u003ca href=\"https://www.sonomamag.com/10-things-to-do-in-windsor-after-your-pliny-adventure/?gSlide=8\">Grand Cru custom crush\u003c/a>, featuring over fifteen independent winemakers.\u003c/p>\n\u003ch2>Stay in Sonoma County\u003c/h2>\n\u003cfigure id=\"attachment_135394\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/grape-leaf-inn.jpg\" alt=\"Grape Leaf Inn in Healdsburg\" width=\"960\" height=\"640\" class=\"size-full wp-image-135394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-768x512.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Grape Leaf Inn in Healdsburg \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escaping the Midwest winter with a trip to Wine Country? Looking for a quick weekend getaway from San Francisco? Or maybe you’re just a Petaluman \u003ca href=\"https://www.sonomamag.com/best-hotels-for-a-staycation-in-sonoma-county/\">in search of a fun staycation\u003c/a> in your own backyard? Rest your head at \u003ca href=\"https://www.sonomamag.com/category/stay/\">local hotels\u003c/a>, \u003ca href=\"https://www.sonomamag.com/sonoma-bed-and-breakfasts-to-check-into-right-now\">inns and B&Bs\u003c/a>, after shopping, drinking and eating your way through Sonoma County. \u003ca href=\"https://www.sonomamag.com/cheap-trendy-hotels-in-sonoma-county/\">These hotels offer a little extra for those on a budget\u003c/a>. \u003c/p>\n\u003cp>There are \u003ca href=\"https://www.sonomamag.com/best-kid-friendly-hotels-in-sonoma-county/\">family-friendly options\u003c/a>, too, and \u003ca href=\"https://www.sonomamag.com/take-a-peek-inside-the-sonoma-county-hotel-where-sustainability-comes-naturally/\">properties suited for those who are looking for an eco-friendly vacation\u003c/a>.\u003c/p>\n\u003ch2>Donate money\u003c/h2>\n\u003cfigure id=\"attachment_135395\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg\" alt=\"Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_135217,bayareabites_135105",
"label": "More on Kincade Aid "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you’d like to support fire recovery efforts in Sonoma County by making a financial donation, there are a number of organizations to consider: \u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?setc=1&funit_id=1652\">The Community Foundation of Sonoma County’s Resilience Fund\u003c/a> continues to accept donations to support the mid- and long-term recovery needs of individuals and families; \u003ca href=\"https://latino-community-foundation.networkforgood.com/projects/17203-latino-community-foundation-donate-now\">The Latino Community Foundation’s NorCal Wildfire Relief Fund\u003c/a> supports nonprofits that provide essential sheltering and supportive services to Latino immigrants and farmworkers affected by the fire; \u003ca href=\"https://donorbox.org/undocufund\">The UndocuFund for Fire Relief in Sonoma County\u003c/a> provides direct funding to undocumented immigrants and their families in Sonoma County to help with fire-related expenses.\u003c/p>\n\u003cp>Find more ways to donate money \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003ch2>Donate time\u003c/h2>\n\u003cfigure id=\"attachment_135396\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg\" alt=\"The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-135396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-1020x681.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are over 1,500 nonprofits in Sonoma County — many are volunteer operated. If you’re able to donate your time — a little or a lot — this can have a tremendous impact. The best place to start is the \u003ca href=\"https://www.volunteernow.org/\">Volunteer Center of Sonoma County\u003c/a>, which places thousands of volunteers with their “right match” nonprofits annually.\u003c/p>\n\u003cp>The \u003ca href=\"https://refb.org/ways-to-give/make-donation/\">Redwood Empire Food Bank\u003c/a>, the “largest hunger-relief organization serving north coastal California from Sonoma County to the Oregon border,” deployed its emergency response program, Station 3990, during the Kincade fire. To volunteer at the food bank — includes helping out in the kitchen and with food distribution — sign up for a shift \u003ca href=\"https://refb.org/volunteer-opportunities/\">here\u003c/a>.\u003c/p>\n\u003cp>Find more ways to volunteer \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores\" rel=\"canonical\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/135383/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores",
"authors": [
"11349"
],
"categories": [
"bayareabites_1874",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1146",
"bayareabites_15155",
"bayareabites_119"
],
"tags": [
"bayareabites_16481",
"bayareabites_356",
"bayareabites_16340",
"bayareabites_1045"
],
"featImg": "bayareabites_135397",
"label": "bayareabites"
}
},
"programsReducer": {
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"1a": {
"id": "1a",
"title": "1A",
"info": "1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.",
"airtime": "MON-THU 11pm-12am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg",
"officialWebsiteLink": "https://the1a.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/1a",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/1A-p947376/",
"rss": "https://feeds.npr.org/510316/podcast.xml"
}
},
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "\"KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 4
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"inside-europe": {
"id": "inside-europe",
"title": "Inside Europe",
"info": "Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.",
"airtime": "SAT 3am-4am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg",
"meta": {
"site": "news",
"source": "Deutsche Welle"
},
"link": "/radio/program/inside-europe",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2",
"tuneIn": "https://tunein.com/radio/Inside-Europe-p731/",
"rss": "https://partner.dw.com/xml/podcast_inside-europe"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"live-from-here-highlights": {
"id": "live-from-here-highlights",
"title": "Live from Here Highlights",
"info": "Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.",
"airtime": "SAT 6pm-8pm, SUN 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.livefromhere.org/",
"meta": {
"site": "arts",
"source": "american public media"
},
"link": "/radio/program/live-from-here-highlights",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1167173941",
"tuneIn": "https://tunein.com/radio/Live-from-Here-Highlights-p921744/",
"rss": "https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"our-body-politic": {
"id": "our-body-politic",
"title": "Our Body Politic",
"info": "Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.",
"airtime": "SAT 6pm-7pm, SUN 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://our-body-politic.simplecast.com/",
"meta": {
"site": "news",
"source": "kcrw"
},
"link": "/radio/program/our-body-politic",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw",
"spotify": "https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc",
"rss": "https://feeds.simplecast.com/_xaPhs1s",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 15
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 6
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"says-you": {
"id": "says-you",
"title": "Says You!",
"info": "Public radio's game show of bluff and bluster, words and whimsy. The warmest, wittiest cocktail party - it's spirited and civil, brainy and boisterous, peppered with musical interludes. Fast paced and playful, it's the most fun you can have with language without getting your mouth washed out with soap. Our motto: It's not important to know the answers, it's important to like the answers!",
"airtime": "SUN 4pm-5pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Says-You-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.saysyouradio.com/",
"meta": {
"site": "comedy",
"source": "Pipit and Finch"
},
"link": "/radio/program/says-you",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/says-you!/id1050199826",
"tuneIn": "https://tunein.com/radio/Says-You-p480/",
"rss": "https://saysyou.libsyn.com/rss"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"selected-shorts": {
"id": "selected-shorts",
"title": "Selected Shorts",
"info": "Spellbinding short stories by established and emerging writers take on a new life when they are performed by stars of the stage and screen.",
"airtime": "SAT 8pm-9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Selected-Shorts-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/selected-shorts",
"meta": {
"site": "arts",
"source": "pri"
},
"link": "/radio/program/selected-shorts",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=253191824&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Selected-Shorts-p31792/",
"rss": "https://feeds.megaphone.fm/selectedshorts"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 5
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 14
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vc29sZG91dA"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 3
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM4MjU5Nzg2MzI3",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "\"KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 2
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM0NTcwODQ2MjY2",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-takeaway": {
"id": "the-takeaway",
"title": "The Takeaway",
"info": "The Takeaway is produced in partnership with its national audience. It delivers perspective and analysis to help us better understand the day’s news. Be a part of the American conversation on-air and online.",
"airtime": "MON-THU 12pm-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Takeaway-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/takeaway",
"meta": {
"site": "news",
"source": "WNYC"
},
"link": "/radio/program/the-takeaway",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-takeaway/id363143310?mt=2",
"tuneIn": "http://tunein.com/radio/The-Takeaway-p150731/",
"rss": "https://feeds.feedburner.com/takeawaypodcast"
}
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"truthbetold": {
"id": "truthbetold",
"title": "Truth Be Told",
"tagline": "Advice by and for people of color",
"info": "We’re the friend you call after a long day, the one who gets it. Through wisdom from some of the greatest thinkers of our time, host Tonya Mosley explores what it means to grow and thrive as a Black person in America, while discovering new ways of being that serve as a portal to more love, more healing, and more joy.",
"airtime": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Truth-Be-Told-Podcast-Tile-360x360-1.jpg",
"imageAlt": "KQED Truth Be Told with Tonya Mosley",
"officialWebsiteLink": "https://www.kqed.ord/podcasts/truthbetold",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/podcasts/truthbetold",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/truth-be-told/id1462216572",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS90cnV0aC1iZS10b2xkLXBvZGNhc3QvZmVlZA",
"npr": "https://www.npr.org/podcasts/719210818/truth-be-told",
"stitcher": "https://www.stitcher.com/s?fid=398170&refid=stpr",
"spotify": "https://open.spotify.com/show/587DhwTBxke6uvfwDfaV5N"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"washington-week": {
"id": "washington-week",
"title": "Washington Week",
"info": "For 50 years, Washington Week has been the most intelligent and up to date conversation about the most important news stories of the week. Washington Week is the longest-running news and public affairs program on PBS and features journalists -- not pundits -- lending insight and perspective to the week's important news stories.",
"airtime": "SAT 1:30am-2am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/washington-week.jpg",
"officialWebsiteLink": "http://www.pbs.org/weta/washingtonweek/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/washington-week",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/washington-week-audio-pbs/id83324702?mt=2",
"tuneIn": "https://tunein.com/podcasts/Current-Affairs/Washington-Week-p693/",
"rss": "http://feeds.pbs.org/pbs/weta/washingtonweek-audio"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
},
"world-affairs": {
"id": "world-affairs",
"title": "World Affairs",
"info": "The world as we knew it is undergoing a rapid transformation…so what's next? Welcome to WorldAffairs, your guide to a changing world. We give you the context you need to navigate across borders and ideologies. Through sound-rich stories and in-depth interviews, we break down what it means to be a global citizen on a hot, crowded planet. Our hosts, Ray Suarez, Teresa Cotsirilos and Philip Yun help you make sense of an uncertain world, one story at a time.",
"airtime": "MON 10pm, TUE 1am, SAT 3am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/World-Affairs-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.worldaffairs.org/",
"meta": {
"site": "news",
"source": "World Affairs"
},
"link": "/radio/program/world-affairs",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/world-affairs/id101215657?mt=2",
"tuneIn": "https://tunein.com/radio/WorldAffairs-p1665/",
"rss": "https://worldaffairs.libsyn.com/rss"
}
},
"on-shifting-ground": {
"id": "on-shifting-ground",
"title": "On Shifting Ground with Ray Suarez",
"info": "Geopolitical turmoil. A warming planet. Authoritarians on the rise. We live in a chaotic world that’s rapidly shifting around us. “On Shifting Ground with Ray Suarez” explores international fault lines and how they impact us all. Each week, NPR veteran Ray Suarez hosts conversations with journalists, leaders and policy experts to help us read between the headlines – and give us hope for human resilience.",
"airtime": "MON 10pm, TUE 1am, SAT 3am",
"imageSrc": "https://ww2.kqed.org/app/uploads/2022/12/onshiftingground-600x600-1.png",
"officialWebsiteLink": "https://worldaffairs.org/radio-podcast/",
"meta": {
"site": "news",
"source": "On Shifting Ground"
},
"link": "/radio/program/on-shifting-ground",
"subscribe": {
"apple": "https://podcasts.apple.com/ie/podcast/on-shifting-ground/id101215657",
"rss": "https://feeds.libsyn.com/36668/rss"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"white-lies": {
"id": "white-lies",
"title": "White Lies",
"info": "In 1965, Rev. James Reeb was murdered in Selma, Alabama. Three men were tried and acquitted, but no one was ever held to account. Fifty years later, two journalists from Alabama return to the city where it happened, expose the lies that kept the murder from being solved and uncover a story about guilt and memory that says as much about America today as it does about the past.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/White-Lies-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/podcasts/510343/white-lies",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/white-lies",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/whitelies",
"apple": "https://podcasts.apple.com/podcast/id1462650519?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM0My9wb2RjYXN0LnhtbA",
"spotify": "https://open.spotify.com/show/12yZ2j8vxqhc0QZyRES3ft?si=LfWYEK6URA63hueKVxRLAw",
"rss": "https://feeds.npr.org/510343/podcast.xml"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9zZXJpZXMvamVycnlicm93bi9mZWVkL3BvZGNhc3Qv"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=guides-2": {
"isFetching": false,
"latestQuery": {
"from": 0,
"postsToRender": 9
},
"tag": null,
"vitalsOnly": true,
"totalRequested": 9,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 243,
"relation": "eq"
},
"items": [
"bayareabites_137258",
"bayareabites_136941",
"bayareabites_136891",
"bayareabites_136903",
"bayareabites_135851",
"bayareabites_135544",
"bayareabites_135331",
"bayareabites_135426",
"bayareabites_135383"
]
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"pfsSessionReducer": {},
"subscriptionsReducer": {},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null,
"imageData": {
"ogImageSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png",
"width": 1200,
"height": 630
},
"twImageSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
},
"twitterCard": "summary_large_image"
}
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_17082": {
"type": "terms",
"id": "bayareabites_17082",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "17082",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 101412,
"slug": "food",
"isLoading": false,
"link": "/bayareabites/category/food"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_2332": {
"type": "terms",
"id": "bayareabites_2332",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2332",
"found": true
},
"relationships": {},
"featImg": null,
"name": "palo alto",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "palo alto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8586,
"slug": "palo-alto",
"isLoading": false,
"link": "/bayareabites/category/palo-alto"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_9037": {
"type": "terms",
"id": "bayareabites_9037",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9037",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area bites",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area bites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3490,
"slug": "bay-area-bites",
"isLoading": false,
"link": "/bayareabites/tag/bay-area-bites"
},
"bayareabites_757": {
"type": "terms",
"id": "bayareabites_757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1361,
"slug": "check-please",
"isLoading": false,
"link": "/bayareabites/tag/check-please"
},
"bayareabites_763": {
"type": "terms",
"id": "bayareabites_763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2241,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/check-please-bay-area"
},
"bayareabites_3001": {
"type": "terms",
"id": "bayareabites_3001",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3001",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2093,
"slug": "peninsula",
"isLoading": false,
"link": "/bayareabites/tag/peninsula"
},
"bayareabites_16571": {
"type": "terms",
"id": "bayareabites_16571",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16571",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rally for restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rally for restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100901,
"slug": "rally-for-restaurants",
"isLoading": false,
"link": "/bayareabites/tag/rally-for-restaurants"
},
"bayareabites_92": {
"type": "terms",
"id": "bayareabites_92",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "92",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1598,
"slug": "restaurants",
"isLoading": false,
"link": "/bayareabites/tag/restaurants"
},
"bayareabites_16564": {
"type": "terms",
"id": "bayareabites_16564",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16564",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shelter in place",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shelter in place Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100894,
"slug": "shelter-in-place",
"isLoading": false,
"link": "/bayareabites/tag/shelter-in-place"
},
"bayareabites_14746": {
"type": "terms",
"id": "bayareabites_14746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 55,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/tag/south-bay"
},
"bayareabites_12201": {
"type": "terms",
"id": "bayareabites_12201",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12201",
"found": true
},
"relationships": {},
"featImg": null,
"name": "takeout",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "takeout Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6663,
"slug": "takeout",
"isLoading": false,
"link": "/bayareabites/tag/takeout"
},
"bayareabites_15155": {
"type": "terms",
"id": "bayareabites_15155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99485,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/category/north-bay"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_3472": {
"type": "terms",
"id": "bayareabites_3472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2322,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/tag/north-bay"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_11781": {
"type": "terms",
"id": "bayareabites_11781",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11781",
"found": true
},
"relationships": {},
"featImg": null,
"name": "amazon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "amazon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6243,
"slug": "amazon",
"isLoading": false,
"link": "/bayareabites/tag/amazon"
},
"bayareabites_16549": {
"type": "terms",
"id": "bayareabites_16549",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16549",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coronavirus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coronavirus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100879,
"slug": "coronavirus",
"isLoading": false,
"link": "/bayareabites/tag/coronavirus"
},
"bayareabites_16545": {
"type": "terms",
"id": "bayareabites_16545",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16545",
"found": true
},
"relationships": {},
"featImg": null,
"name": "covid-19",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "covid-19 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100875,
"slug": "covid-19",
"isLoading": false,
"link": "/bayareabites/tag/covid-19"
},
"bayareabites_2258": {
"type": "terms",
"id": "bayareabites_2258",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2258",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delivery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delivery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1681,
"slug": "delivery",
"isLoading": false,
"link": "/bayareabites/tag/delivery"
},
"bayareabites_16572": {
"type": "terms",
"id": "bayareabites_16572",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16572",
"found": true
},
"relationships": {},
"featImg": null,
"name": "doordash",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "doordash Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100902,
"slug": "doordash",
"isLoading": false,
"link": "/bayareabites/tag/doordash"
},
"bayareabites_15844": {
"type": "terms",
"id": "bayareabites_15844",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15844",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food delivery services",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food delivery services Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100174,
"slug": "food-delivery-services",
"isLoading": false,
"link": "/bayareabites/tag/food-delivery-services"
},
"bayareabites_11039": {
"type": "terms",
"id": "bayareabites_11039",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11039",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Good Eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Good Eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5498,
"slug": "good-eggs",
"isLoading": false,
"link": "/bayareabites/tag/good-eggs"
},
"bayareabites_12200": {
"type": "terms",
"id": "bayareabites_12200",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Grubhub",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Grubhub Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6662,
"slug": "grubhub",
"isLoading": false,
"link": "/bayareabites/tag/grubhub"
},
"bayareabites_16502": {
"type": "terms",
"id": "bayareabites_16502",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16502",
"found": true
},
"relationships": {},
"featImg": null,
"name": "instacart",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "instacart Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100832,
"slug": "instacart",
"isLoading": false,
"link": "/bayareabites/tag/instacart"
},
"bayareabites_16446": {
"type": "terms",
"id": "bayareabites_16446",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16446",
"found": true
},
"relationships": {},
"featImg": null,
"name": "postmates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "postmates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100776,
"slug": "postmates",
"isLoading": false,
"link": "/bayareabites/tag/postmates"
},
"bayareabites_16574": {
"type": "terms",
"id": "bayareabites_16574",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16574",
"found": true
},
"relationships": {},
"featImg": null,
"name": "resource",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "resource Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100904,
"slug": "resource",
"isLoading": false,
"link": "/bayareabites/tag/resource"
},
"bayareabites_16573": {
"type": "terms",
"id": "bayareabites_16573",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16573",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ubereats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ubereats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100903,
"slug": "ubereats",
"isLoading": false,
"link": "/bayareabites/tag/ubereats"
},
"bayareabites_3063": {
"type": "terms",
"id": "bayareabites_3063",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3063",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Whole Foods",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Whole Foods Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2130,
"slug": "whole-foods",
"isLoading": false,
"link": "/bayareabites/tag/whole-foods"
},
"bayareabites_15156": {
"type": "terms",
"id": "bayareabites_15156",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99486,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/category/sonoma"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_9476": {
"type": "terms",
"id": "bayareabites_9476",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9476",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sonoma wineries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sonoma wineries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3930,
"slug": "sonoma-wineries",
"isLoading": false,
"link": "/bayareabites/tag/sonoma-wineries"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
},
"bayareabites_15908": {
"type": "terms",
"id": "bayareabites_15908",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15908",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cannabis, marijuana",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cannabis, marijuana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100238,
"slug": "cannabis-marijuana",
"isLoading": false,
"link": "/bayareabites/category/cannabis-marijuana"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1844": {
"type": "terms",
"id": "bayareabites_1844",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1844",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mocktails",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1432,
"slug": "mocktails",
"isLoading": false,
"link": "/bayareabites/category/mocktails"
},
"bayareabites_1927": {
"type": "terms",
"id": "bayareabites_1927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "online marketplaces and food sites",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "online marketplaces and food sites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1472,
"slug": "online-marketplaces-and-food-sites",
"isLoading": false,
"link": "/bayareabites/category/online-marketplaces-and-food-sites"
},
"bayareabites_14076": {
"type": "terms",
"id": "bayareabites_14076",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14076",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cannabis",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cannabis Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8551,
"slug": "cannabis",
"isLoading": false,
"link": "/bayareabites/tag/cannabis"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_10111": {
"type": "terms",
"id": "bayareabites_10111",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10111",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking class",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking class Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4565,
"slug": "cooking-class",
"isLoading": false,
"link": "/bayareabites/tag/cooking-class"
},
"bayareabites_9710": {
"type": "terms",
"id": "bayareabites_9710",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9710",
"found": true
},
"relationships": {},
"featImg": null,
"name": "featured",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "featured Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4164,
"slug": "featured",
"isLoading": false,
"link": "/bayareabites/tag/featured"
},
"bayareabites_16506": {
"type": "terms",
"id": "bayareabites_16506",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16506",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gift guides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gift guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100836,
"slug": "gift-guides",
"isLoading": false,
"link": "/bayareabites/tag/gift-guides"
},
"bayareabites_16503": {
"type": "terms",
"id": "bayareabites_16503",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16503",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gift guides 2019",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gift guides 2019 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100833,
"slug": "gift-guides-2019",
"isLoading": false,
"link": "/bayareabites/tag/gift-guides-2019"
},
"bayareabites_69": {
"type": "terms",
"id": "bayareabites_69",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "69",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 33,
"slug": "holiday",
"isLoading": false,
"link": "/bayareabites/tag/holiday"
},
"bayareabites_13060": {
"type": "terms",
"id": "bayareabites_13060",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13060",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mocktail",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mocktail Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7523,
"slug": "mocktail",
"isLoading": false,
"link": "/bayareabites/tag/mocktail"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_1544": {
"type": "terms",
"id": "bayareabites_1544",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1544",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dumplings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dumplings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1266,
"slug": "dumplings",
"isLoading": false,
"link": "/bayareabites/tag/dumplings"
},
"bayareabites_13419": {
"type": "terms",
"id": "bayareabites_13419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7888,
"slug": "guides",
"isLoading": false,
"link": "/bayareabites/tag/guides"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_16493": {
"type": "terms",
"id": "bayareabites_16493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nepalese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nepalese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100823,
"slug": "nepalese-food",
"isLoading": false,
"link": "/bayareabites/tag/nepalese-food"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_16481": {
"type": "terms",
"id": "bayareabites_16481",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16481",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kincade",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kincade Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100811,
"slug": "kincade",
"isLoading": false,
"link": "/bayareabites/tag/kincade"
},
"bayareabites_16340": {
"type": "terms",
"id": "bayareabites_16340",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16340",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma magazine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma magazine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100670,
"slug": "sonoma-magazine",
"isLoading": false,
"link": "/bayareabites/tag/sonoma-magazine"
},
"bayareabites_1045": {
"type": "terms",
"id": "bayareabites_1045",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1045",
"found": true
},
"relationships": {},
"featImg": null,
"name": "volunteer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 946,
"slug": "volunteer",
"isLoading": false,
"link": "/bayareabites/tag/volunteer"
}
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"localStorageReducer": {},
"browserHistoryReducer": [],
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {},
"restaurantData": []
},
"location": {
"pathname": "/bayareabites/category/guides-2",
"previousPathname": "/"
}
}
