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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/newgfcircletm-thumb.jpg\" alt=\"certified gluten-free logo\" align=\"left\">A few years ago Shauna, the blogger aka Gluten-Free Girl, wrote about \u003ca href=\"http://glutenfreegirl.blogspot.com/2007/10/eating-gluten-free-in-italy.html\">Eating Gluten-Free in Italy\u003c/a>. She was amazed at how many gluten-free products she found there. It turns out celiac disease is the most common genetic disease in Europe and in Italy about 1 in 250 people suffer from it. \u003c/p>\n\u003cp>Celiac disease is a digestive disease that damages the small intestine and interferes with the absorption of nutrients from food. Celiacs cannot tolerate a protein called gluten, commonly found in wheat, rye, barley, and possibly oats. The problem is, gluten can be very hard to avoid. It's not just in things made from flour but as an additive in things like bouillon, candy, cured meats, sauces, soups, soy sauce and even tortilla chips. The symptoms of celiac disease are many and include a whole host of gastrointestinal disorders, making it hard to diagnose. \u003c/p>\n\u003cp>Relatively few Americans are diagnosed with celiac disease, it's estimated most suffer unknowingly. Fortunately awareness is growing in no small part thanks to food blogs like \u003ca href=\"http://glutenfreegirl.blogspot.com/\">Gluten-Free Girl\u003c/a>, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">Karina's Kitchen\u003c/a> and \u003ca href=\"http://www.latartinegourmande.com/\">La Tartine Gourmande\u003c/a> (mostly gluten-free). Each of these three blogs include plenty of recipes but are really about the love of food and how our experiences connect us all, written by passionate, funny women with unusually strong creative talents. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pasta.jpg\" alt=\"gluten-free pasta\" width=\"340\" height=\"280\" class=\"alignnone size-full wp-image-2074\">\u003cbr>\nCeliac products are beginning to show up on shelves, and not surprisingly some of the best are from Italy like two newly \u003ca href=\"http://markethallfoods.com/store/index.php?main_page=index&cPath=1_48_126)\">introduced gluten-free organic pastas\u003c/a> from Rustichella d'Abruzzo. One is made entirely from corn, the other from rice. If you are cooking for someone who is celiac, they are a great choice. Each are light and flavorful, but like conventional pasta they must not be overcooked or they become gummy. The rice noodles are particularly good with Asian style sauces and the corn noodles pair well with Southwestern flavors. Here are a couple more suggestions for how to use them, courtesy of Market Hall Foods, I think canned tomatoes would work in place of fresh too:\u003c/p>\n\u003cul>\n\u003cli>Cook some loose Italian sausage with fresh tomatoes and garlic and toss with the Corn Fusili\u003c/li>\n\u003cli>Stir together fresh tomatoes, black olives, feta cheese and fresh parsley and mint. Let marinate for a few hours and toss with the Rice Spaghetti\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/books.jpg\" alt=\"gluten-free books\" width=\"390\" height=\"232\" class=\"alignnone size-full wp-image-2075\">\u003cbr>\nTwo good books for celiacs include Shauna's book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470137304/kqedorg-20\">Gluten-Free Girl How I Found the Food That Loves Me Back...And How You Can Too\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470067802/kqedorg-20\">1000 Gluten-Free Recipe\u003c/a>. Shauna's book will be an inspiration to anyone who wants to enjoy food, not just tolerate it. While Gluten-Free Girl has some recipes in it, the real bible is 1000 Gluten-Free Recipes. It's what the Joy of Cooking is for the rest of us, a place to find a recipe for almost everything under the sun.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/newgfcircletm-thumb.jpg\" alt=\"certified gluten-free logo\" align=\"left\">A few years ago Shauna, the blogger aka Gluten-Free Girl, wrote about \u003ca href=\"http://glutenfreegirl.blogspot.com/2007/10/eating-gluten-free-in-italy.html\">Eating Gluten-Free in Italy\u003c/a>. She was amazed at how many gluten-free products she found there. It turns out celiac disease is the most common genetic disease in Europe and in Italy about 1 in 250 people suffer from it. \u003c/p>\n\u003cp>Celiac disease is a digestive disease that damages the small intestine and interferes with the absorption of nutrients from food. Celiacs cannot tolerate a protein called gluten, commonly found in wheat, rye, barley, and possibly oats. The problem is, gluten can be very hard to avoid. It's not just in things made from flour but as an additive in things like bouillon, candy, cured meats, sauces, soups, soy sauce and even tortilla chips. The symptoms of celiac disease are many and include a whole host of gastrointestinal disorders, making it hard to diagnose. \u003c/p>\n\u003cp>Relatively few Americans are diagnosed with celiac disease, it's estimated most suffer unknowingly. Fortunately awareness is growing in no small part thanks to food blogs like \u003ca href=\"http://glutenfreegirl.blogspot.com/\">Gluten-Free Girl\u003c/a>, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">Karina's Kitchen\u003c/a> and \u003ca href=\"http://www.latartinegourmande.com/\">La Tartine Gourmande\u003c/a> (mostly gluten-free). Each of these three blogs include plenty of recipes but are really about the love of food and how our experiences connect us all, written by passionate, funny women with unusually strong creative talents. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pasta.jpg\" alt=\"gluten-free pasta\" width=\"340\" height=\"280\" class=\"alignnone size-full wp-image-2074\">\u003cbr>\nCeliac products are beginning to show up on shelves, and not surprisingly some of the best are from Italy like two newly \u003ca href=\"http://markethallfoods.com/store/index.php?main_page=index&cPath=1_48_126)\">introduced gluten-free organic pastas\u003c/a> from Rustichella d'Abruzzo. One is made entirely from corn, the other from rice. If you are cooking for someone who is celiac, they are a great choice. Each are light and flavorful, but like conventional pasta they must not be overcooked or they become gummy. The rice noodles are particularly good with Asian style sauces and the corn noodles pair well with Southwestern flavors. Here are a couple more suggestions for how to use them, courtesy of Market Hall Foods, I think canned tomatoes would work in place of fresh too:\u003c/p>\n\u003cul>\n\u003cli>Cook some loose Italian sausage with fresh tomatoes and garlic and toss with the Corn Fusili\u003c/li>\n\u003cli>Stir together fresh tomatoes, black olives, feta cheese and fresh parsley and mint. Let marinate for a few hours and toss with the Rice Spaghetti\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/books.jpg\" alt=\"gluten-free books\" width=\"390\" height=\"232\" class=\"alignnone size-full wp-image-2075\">\u003cbr>\nTwo good books for celiacs include Shauna's book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470137304/kqedorg-20\">Gluten-Free Girl How I Found the Food That Loves Me Back...And How You Can Too\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470067802/kqedorg-20\">1000 Gluten-Free Recipe\u003c/a>. Shauna's book will be an inspiration to anyone who wants to enjoy food, not just tolerate it. While Gluten-Free Girl has some recipes in it, the real bible is 1000 Gluten-Free Recipes. It's what the Joy of Cooking is for the rest of us, a place to find a recipe for almost everything under the sun.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/winebottles.jpg\" alt=\"wine bottles Xed out\" align=\"left\">Given the whole pregnancy thing, I've been sourcing non-alcoholic alternatives to my usual alcoholic libations. Cocktails aren't too hard to fake with mocktails, because while you may miss the satisfying bite of the gin or the underlying sweetness of rum, at least you can still make it a tasty drink with high-end mixers, homemade syrups, fresh herbs, and fruit, right?\u003c/p>\n\u003cp>It's harder when it comes to wine and beer. My findings on near-beer will follow in another post, but first I tried to find a sub-in for my comforting glass of red Italian table wine with dinner. With that goal in mind, I bought a bottle of \u003ca href=\"http://www.arielvineyards.com/\">Ariel Cabernet Sauvignon\u003c/a>, and threw in a bottle of \u003ca href=\"http://www.frewines.com/\">Sutter Home's Fre\u003c/a> \"sparkling wine beverage\" for kicks.\u003c/p>\n\u003cp>\u003cstrong>Ariel Cabernet Sauvignon\u003c/strong>\u003cbr>\nI saddled my plate with wild mushroom ravioli in a homemade chorizo ragu and poured myself a glass of the CaberNOT Fauxvignon. The smell was promising, if a little weak, so I forked up a mouthful of pasta and paired it with the wine.\u003c/p>\n\u003cp>Yish.\u003c/p>\n\u003cp>\u003cstrong>Pros:\u003c/strong>\u003cbr>\n1. Having a selection of Cabernet Sauvignon, Merlot, and Chardonnay (instead of just \"red\" or \"white\") was enough to convince me Ariel knew what they were doing. So, kudos on that marketing scheme, Ariel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Personal edification bonus points: I finally taste-experienced the definition of wine \"structure.\" More to the point, I now know what it means when there's such a complete lack of structure that the only thing keeping the wine vertical is the stem of the glass. Call it the \u003ca href=\"http://www.dawsonscreek.com/\">Joey Potter\u003c/a> of wines.\u003c/p>\n\u003cp>\u003cstrong>Cons:\u003c/strong>\u003cbr>\n1. If you drank a glass of actual wine, then swirled water around in the same glass to catch all the dregs, and then drank that water, you'd have a very good idea of what Ariel CaberNOT Fauxvignon tastes like.\u003c/p>\n\u003cp>\u003cstrong>Fre Sparkling\u003c/strong>\u003cbr>\nI was all set to let loose with another scathing name and derogatorily dub this non-alcoholic sample \"Shampagne,\" but it's actually really quite good. While called a \"brut,\" it's actually slightly sweeter than a full alcohol brut would be, but it's not sweet, either. Nor is it too washed out. Also, it has a fine and elegant mousse of bubbles, which makes it even more enjoyable as a champagne stand-in. \u003c/p>\n\u003cp>It puts me in mind of the heady days of my youth when Ann and Jane and I would traipse down to Milt's Grocery on Lake Street and spend our allowance on bottle after bottle of Catawba juice. After this pleasant surprise, I'd be willing to try the rest of the Fre line.\u003c/p>\n\u003cp>\u003ca href=\"http://www.navarrowine.com/shop/productdetail.php?prodid=701\">Navarro Grape Juice\u003c/a>\u003cbr>\nI do like the Navarro grape juices -- made from their Pinot Noir and Gewurtztraminer grapes -- but both offerings tend to be overwhelmingly, cloyingly, throat-chokingly sweet. A splash of tonic water or club soda with a squirt of lemon or lime vastly improves them for me. \u003c/p>\n\u003cp>I far prefer Navarro's Verjus, because it's way more intense and sour. It's supposed to be used in cooking, I think, but I just chill it and drink it. The Verjus can also be cut with club soda or tonic water if you find the flavors too much for you. Plus, that sort of treatment really stretches the bottle in these financially tight times. \u003c/p>\n\u003cp>Though findable by the glass in local restaurants -- \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and \u003ca href=\"http://nopasf.com\">Nopa\u003c/a>, for sure -- in order to start your own juice cellar at home, you just might have to force yourself to drive up to the beautiful Anderson Valley and buy yourself a case. (If so, I recommend a night or two at the \u003ca href=\"http://www.searock.com/\">Sea Rock Inn\u003c/a>. Affordable with views of the ocean from cozy cabins and a complimentary split of local wine in your room, this place is a very special retreat.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldenstartea.com/\">Golden Star Sparkling Tea\u003c/a>\u003cbr>\nEven before I was pregnant, I was \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/21/on-the-bubble-with-golden-star-tea/\">singing the praises\u003c/a>, extolling the virtues, and generally falling all over this sparkling non-alcoholic alternative:\u003c/p>\n\u003cp>\"Let me tell you, I have never met such a beverage. Sparkling ciders -- both grape and apple -- have never been dry enough for me. They're tasty and juicy but that's what they really are: juice. The sweetness that overwhelms these teetotalling options is not found in the limpid depths of a perfectly chilled flute of Golden Star.\u003c/p>\n\u003cp>The uniquely refined sour flavor in Golden Star comes from the fermentation process, and though you might think the heady florals of jasmine might turn your tipple into Grandmother's eau de cologne, but it really doesn't. It's simply a remarkably balanced glass. It's simply a remarkable drink.\"\u003c/p>\n\u003cp>Golden Star Tea is now available at Whole Foods in 750 mL bottles; it was my \"champagne\" over the holiday season. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fizzylizzy.com/\">Fizzy Lizzy Cranberry Juice\u003c/a>\u003cbr>\nOf all the Fizzy Lizzy juices, the cranberry is the most wine-like. Tart to the point of having an almost fermented-tasting sourness, this has become my preferred tipple of an evening.\u003c/p>\n\u003cp>\u003ca href=\"http://www.winecountrysoda.com/home.html\">Vignette Wine Country Sodas\u003c/a>\u003cbr>\nEffervescent and dry, they're really not bad at all. Vignette offers Pinot Noir, Rose, and Chardonnay. The Chardonnay reminds me of pear cider and is my favorite of the three, thirst-quenching versions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sinvino.com/\">Sin Vino\u003c/a>\u003cbr>\nAvailable in \"Gold\" and \"Red,\" these juices are only so-so. They're overly syrupy, not very complex, and while they might make it into a mocktail, they don't really do it for me in a glass on their own.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/winebottles.jpg\" alt=\"wine bottles Xed out\" align=\"left\">Given the whole pregnancy thing, I've been sourcing non-alcoholic alternatives to my usual alcoholic libations. Cocktails aren't too hard to fake with mocktails, because while you may miss the satisfying bite of the gin or the underlying sweetness of rum, at least you can still make it a tasty drink with high-end mixers, homemade syrups, fresh herbs, and fruit, right?\u003c/p>\n\u003cp>It's harder when it comes to wine and beer. My findings on near-beer will follow in another post, but first I tried to find a sub-in for my comforting glass of red Italian table wine with dinner. With that goal in mind, I bought a bottle of \u003ca href=\"http://www.arielvineyards.com/\">Ariel Cabernet Sauvignon\u003c/a>, and threw in a bottle of \u003ca href=\"http://www.frewines.com/\">Sutter Home's Fre\u003c/a> \"sparkling wine beverage\" for kicks.\u003c/p>\n\u003cp>\u003cstrong>Ariel Cabernet Sauvignon\u003c/strong>\u003cbr>\nI saddled my plate with wild mushroom ravioli in a homemade chorizo ragu and poured myself a glass of the CaberNOT Fauxvignon. The smell was promising, if a little weak, so I forked up a mouthful of pasta and paired it with the wine.\u003c/p>\n\u003cp>Yish.\u003c/p>\n\u003cp>\u003cstrong>Pros:\u003c/strong>\u003cbr>\n1. Having a selection of Cabernet Sauvignon, Merlot, and Chardonnay (instead of just \"red\" or \"white\") was enough to convince me Ariel knew what they were doing. So, kudos on that marketing scheme, Ariel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Personal edification bonus points: I finally taste-experienced the definition of wine \"structure.\" More to the point, I now know what it means when there's such a complete lack of structure that the only thing keeping the wine vertical is the stem of the glass. Call it the \u003ca href=\"http://www.dawsonscreek.com/\">Joey Potter\u003c/a> of wines.\u003c/p>\n\u003cp>\u003cstrong>Cons:\u003c/strong>\u003cbr>\n1. If you drank a glass of actual wine, then swirled water around in the same glass to catch all the dregs, and then drank that water, you'd have a very good idea of what Ariel CaberNOT Fauxvignon tastes like.\u003c/p>\n\u003cp>\u003cstrong>Fre Sparkling\u003c/strong>\u003cbr>\nI was all set to let loose with another scathing name and derogatorily dub this non-alcoholic sample \"Shampagne,\" but it's actually really quite good. While called a \"brut,\" it's actually slightly sweeter than a full alcohol brut would be, but it's not sweet, either. Nor is it too washed out. Also, it has a fine and elegant mousse of bubbles, which makes it even more enjoyable as a champagne stand-in. \u003c/p>\n\u003cp>It puts me in mind of the heady days of my youth when Ann and Jane and I would traipse down to Milt's Grocery on Lake Street and spend our allowance on bottle after bottle of Catawba juice. After this pleasant surprise, I'd be willing to try the rest of the Fre line.\u003c/p>\n\u003cp>\u003ca href=\"http://www.navarrowine.com/shop/productdetail.php?prodid=701\">Navarro Grape Juice\u003c/a>\u003cbr>\nI do like the Navarro grape juices -- made from their Pinot Noir and Gewurtztraminer grapes -- but both offerings tend to be overwhelmingly, cloyingly, throat-chokingly sweet. A splash of tonic water or club soda with a squirt of lemon or lime vastly improves them for me. \u003c/p>\n\u003cp>I far prefer Navarro's Verjus, because it's way more intense and sour. It's supposed to be used in cooking, I think, but I just chill it and drink it. The Verjus can also be cut with club soda or tonic water if you find the flavors too much for you. Plus, that sort of treatment really stretches the bottle in these financially tight times. \u003c/p>\n\u003cp>Though findable by the glass in local restaurants -- \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and \u003ca href=\"http://nopasf.com\">Nopa\u003c/a>, for sure -- in order to start your own juice cellar at home, you just might have to force yourself to drive up to the beautiful Anderson Valley and buy yourself a case. (If so, I recommend a night or two at the \u003ca href=\"http://www.searock.com/\">Sea Rock Inn\u003c/a>. Affordable with views of the ocean from cozy cabins and a complimentary split of local wine in your room, this place is a very special retreat.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldenstartea.com/\">Golden Star Sparkling Tea\u003c/a>\u003cbr>\nEven before I was pregnant, I was \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/21/on-the-bubble-with-golden-star-tea/\">singing the praises\u003c/a>, extolling the virtues, and generally falling all over this sparkling non-alcoholic alternative:\u003c/p>\n\u003cp>\"Let me tell you, I have never met such a beverage. Sparkling ciders -- both grape and apple -- have never been dry enough for me. They're tasty and juicy but that's what they really are: juice. The sweetness that overwhelms these teetotalling options is not found in the limpid depths of a perfectly chilled flute of Golden Star.\u003c/p>\n\u003cp>The uniquely refined sour flavor in Golden Star comes from the fermentation process, and though you might think the heady florals of jasmine might turn your tipple into Grandmother's eau de cologne, but it really doesn't. It's simply a remarkably balanced glass. It's simply a remarkable drink.\"\u003c/p>\n\u003cp>Golden Star Tea is now available at Whole Foods in 750 mL bottles; it was my \"champagne\" over the holiday season. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fizzylizzy.com/\">Fizzy Lizzy Cranberry Juice\u003c/a>\u003cbr>\nOf all the Fizzy Lizzy juices, the cranberry is the most wine-like. Tart to the point of having an almost fermented-tasting sourness, this has become my preferred tipple of an evening.\u003c/p>\n\u003cp>\u003ca href=\"http://www.winecountrysoda.com/home.html\">Vignette Wine Country Sodas\u003c/a>\u003cbr>\nEffervescent and dry, they're really not bad at all. Vignette offers Pinot Noir, Rose, and Chardonnay. The Chardonnay reminds me of pear cider and is my favorite of the three, thirst-quenching versions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sinvino.com/\">Sin Vino\u003c/a>\u003cbr>\nAvailable in \"Gold\" and \"Red,\" these juices are only so-so. They're overly syrupy, not very complex, and while they might make it into a mocktail, they don't really do it for me in a glass on their own.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/granola-square.jpg\" alt=\"granola bar square\">\u003c/p>\n\u003cp>Peanut butter is the ultimate kid food. From sandwiches made with little jammy hands to apple slices dipped into a creamy mess, peanut butter makes up its own kid food group. Unfortunately, right now we are in the midst of a major \u003ca href=\"http://www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm#PeanutButter\">peanut butter recall\u003c/a>. It's on the news all the time and grocery store shelves have gaping holes where peanut butter items once sat. Even dog treats are being recalled. \u003c/p>\n\u003cp>But families should take heart. Except for a few brands of peanut butter I have never heard of (such as King Nut and Parnell’s Pride), \u003ca href=\"http://www.lawyersandsettlements.com/articles/11859/peanut-paste-corporation-recall-butter.html\">the recall is mainly for processed foods\u003c/a> made with a mass-produced peanut butter paste. According to the FDA's web site, \"Major national brands of jarred peanut butter found in grocery stores are not affected by the PCA recall.\" This is why jars of peanut butter still sit ready for purchase at your local store. From Jif and Peter Pan to organic creamy and crunchy, those jars are still available and deemed safe by the FDA for consumption. If you don't believe me, \u003ca href=\"http://www.fda.gov/oc/opacom/hottopics/salmonellatyph/videos/Peanut-Butter-256k-508.wmv\">listen to Dr. Stephen Sundlof of the FDA\u003c/a>.\u003c/p>\n\u003cp>But what do you do if your kids love peanut butter granola bars -- which are definitely on the recall list --like mine do? Each week I break my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/28/no-trash-lunch/\">no-trash lunch\u003c/a> rule and buy individually wrapped Trader Joe's Peanut Butter Chewy Coated & Drizzled Granola Bars because my kids just can't get enough of them. They are the preferred treat for snack time after recess, and I like that they give my daughters both protein and carbs, which in turn gives them the energy to continue sitting and learning until lunch arrives. Yes, I hate the wrappers, but what's one little wrapper (each), I ask myself? \u003c/p>\n\u003cp>Well, those granola bars disappeared from our pantry and my daughters lunches after the recall was announced. I tried to substitute their favorite treat with everything from yogurt and granola, to blueberry breakfast bars (more wrappers!) and extra fruit. After a couple of weeks of having my kids doggedly ask each morning if they could have their favorite peanut butter granola bar -- \"Is the recall over Mommy?\" -- I gave up and decided to make them myself. I had a large jar of organic peanut butter sitting in my refrigerator. We'd made our way through about a 1/3 of it by the time the recall was announced, so I knew it was safe as we'd all been eating it and no one had gotten sick. Plus it wasn't on the recall list. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I no longer had a box of the beloved Trader Joe's bars, I had no idea what they contained, so struck out on my own. I opted for using granola -- you can purchase some or make your own -- to get a nice crunch and added an equal amount of puffed rice for added crunch and also a little chewiness. I really wanted a nice nutty flavor, so recommend crunch peanut butter if you have it. And, because I needed the whole thing to stick together, I threw in a healthy dollop of gooey honey. Finally I added some chocolate chips, because who doesn't love chocolate with peanut butter?\u003c/p>\n\u003cp>The resulting bar was, according to my husband, hands-down better than the store-bought variety. My daughters, on the other hand, thought it tasted almost as good. The proof, however, was in the fact that they each devoured their bar and then asked for more. If you are avoiding peanut products all together, you can still enjoy this recipe with cashew or almond butter.\u003c/p>\n\u003cp>I then began to wonder how difficult it would be to make baked granola bars. I loosely based my first batch on my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/04/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares/\">Nut and Fruit Oatcakes recipe\u003c/a>, but without the leftover steel-cut oats, it was a bit dry. After adding some corn syrup and also honey, the recipe turned out moist with a nice texture. Unlike the first recipe, I think this one tastes better with almond butter, so you don't even need to worry about the peanut butter recall. If you prefer peanut butter, however, that would also work just as well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/nobake-small.jpg\" alt=\"no bake granola\">\u003c/p>\n\u003cp>\u003cstrong>No-Bake Peanut, Cashew, or Almond Butter Granola Bars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 Bars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup granola\u003cbr>\n1 cup dried puffed rice (such as Rice Krispies)\u003cbr>\n1/2 cup chunky peanut, cashew, or almond butter\u003cbr>\n1/3 cup honey\u003cbr>\n1/2 cup chopped slightly salted peanuts, cashews, or almonds\u003cbr>\n1/2 cup chocolate chips\u003cbr>\nOil spray\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix granola, puffed rice, nuts and chocolate chips in a large mixing bowl.\u003cbr>\n2. In a separate, microwave-safe bowl, combine the peanut or almond butter and honey and then microwave for 30 seconds. If you don't want to use a microwave, you can heat these in a pot on the stove on low.\u003cbr>\n3. Thoroughly mix the peanut butter and honey after it is warmed and add to the granola mixture.\u003cbr>\n4. Stir until all the granola and puffed rice is evenly coated with the peanut butter and honey.\u003cbr>\n5. Spray a 9 x 9 square pan with oil.\u003cbr>\n6. Press the granola/peanut butter mixture into the pan, making sure it is even on all sides.\u003cbr>\n7. Refrigerate for at least an hour, but preferably longer, so the bars set.\u003cbr>\n8. Cut the bars into four rows and then make one horizontal cut down the middle so you end up with 12 bars.\u003cbr>\n9. Keep bars refrigerated until ready to eat.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Some \u003ca href=\"http://www.fda.gov/oc/po/firmrecalls/wholefood02_09.html\">whole peanuts are on the recall list\u003c/a>, so be sure the ones you purchase are safe to eat.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/baked-bar.jpg\" alt=\"baked granola bar\">\u003c/p>\n\u003cp>\u003cstrong>Dried Fruit and Nut Granola Bars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 18 - 24 bars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups oats\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1/2 cup almond butter\u003cbr>\n1 cup brown sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/4 cup light corn syrup\u003cbr>\n1/4 cup canola oil\u003cbr>\n1/2 cup walnuts, almonds or cashews\u003cbr>\n1/2 cup dried cranberries or raisins\u003cbr>\n1/2 cup dried apricots or peaches\u003cbr>\n1/4 cup sunflower seeds\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Mix oats, wheat flour, baking powder, nuts and dried fruit in a large mixing bowl.\u003cbr>\n3. Mix the eggs, peanut butter, brown sugar, honey and oil using the paddle whip in an electric mixer.\u003cbr>\n4. Mix in the dried ingredients.\u003cbr>\n5. Line a 13 x 9 inch pan with parchment paper sprayed with oil or just spray with oil.\u003cbr>\n6. Press the oat mixture into the pan, making sure it’s even on all sides.\u003cbr>\n7. Bake for 15 - 20 minutes, or until the top is golden brown.\u003cbr>\n8. Cool and then cut into bars to serve.\u003c/p>\n\n",
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"excerpt": "Peanut butter is the ultimate kid food. From sandwiches made with little jammy hands to apple slices dipped into a creamy mess, peanut butter makes up its own kid food group. Unfortunately, right now we are in the midst of a major \u003ca href=\"http://www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm#PeanutButter\">peanut butter recall\u003c/a>. It's on the news all the time and grocery store shelves have gaping holes where peanut butter items once sat. Even dog treats are being recalled. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/granola-square.jpg\" alt=\"granola bar square\">\u003c/p>\n\u003cp>Peanut butter is the ultimate kid food. From sandwiches made with little jammy hands to apple slices dipped into a creamy mess, peanut butter makes up its own kid food group. Unfortunately, right now we are in the midst of a major \u003ca href=\"http://www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm#PeanutButter\">peanut butter recall\u003c/a>. It's on the news all the time and grocery store shelves have gaping holes where peanut butter items once sat. Even dog treats are being recalled. \u003c/p>\n\u003cp>But families should take heart. Except for a few brands of peanut butter I have never heard of (such as King Nut and Parnell’s Pride), \u003ca href=\"http://www.lawyersandsettlements.com/articles/11859/peanut-paste-corporation-recall-butter.html\">the recall is mainly for processed foods\u003c/a> made with a mass-produced peanut butter paste. According to the FDA's web site, \"Major national brands of jarred peanut butter found in grocery stores are not affected by the PCA recall.\" This is why jars of peanut butter still sit ready for purchase at your local store. From Jif and Peter Pan to organic creamy and crunchy, those jars are still available and deemed safe by the FDA for consumption. If you don't believe me, \u003ca href=\"http://www.fda.gov/oc/opacom/hottopics/salmonellatyph/videos/Peanut-Butter-256k-508.wmv\">listen to Dr. Stephen Sundlof of the FDA\u003c/a>.\u003c/p>\n\u003cp>But what do you do if your kids love peanut butter granola bars -- which are definitely on the recall list --like mine do? Each week I break my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/28/no-trash-lunch/\">no-trash lunch\u003c/a> rule and buy individually wrapped Trader Joe's Peanut Butter Chewy Coated & Drizzled Granola Bars because my kids just can't get enough of them. They are the preferred treat for snack time after recess, and I like that they give my daughters both protein and carbs, which in turn gives them the energy to continue sitting and learning until lunch arrives. Yes, I hate the wrappers, but what's one little wrapper (each), I ask myself? \u003c/p>\n\u003cp>Well, those granola bars disappeared from our pantry and my daughters lunches after the recall was announced. I tried to substitute their favorite treat with everything from yogurt and granola, to blueberry breakfast bars (more wrappers!) and extra fruit. After a couple of weeks of having my kids doggedly ask each morning if they could have their favorite peanut butter granola bar -- \"Is the recall over Mommy?\" -- I gave up and decided to make them myself. I had a large jar of organic peanut butter sitting in my refrigerator. We'd made our way through about a 1/3 of it by the time the recall was announced, so I knew it was safe as we'd all been eating it and no one had gotten sick. Plus it wasn't on the recall list. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As I no longer had a box of the beloved Trader Joe's bars, I had no idea what they contained, so struck out on my own. I opted for using granola -- you can purchase some or make your own -- to get a nice crunch and added an equal amount of puffed rice for added crunch and also a little chewiness. I really wanted a nice nutty flavor, so recommend crunch peanut butter if you have it. And, because I needed the whole thing to stick together, I threw in a healthy dollop of gooey honey. Finally I added some chocolate chips, because who doesn't love chocolate with peanut butter?\u003c/p>\n\u003cp>The resulting bar was, according to my husband, hands-down better than the store-bought variety. My daughters, on the other hand, thought it tasted almost as good. The proof, however, was in the fact that they each devoured their bar and then asked for more. If you are avoiding peanut products all together, you can still enjoy this recipe with cashew or almond butter.\u003c/p>\n\u003cp>I then began to wonder how difficult it would be to make baked granola bars. I loosely based my first batch on my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/04/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares/\">Nut and Fruit Oatcakes recipe\u003c/a>, but without the leftover steel-cut oats, it was a bit dry. After adding some corn syrup and also honey, the recipe turned out moist with a nice texture. Unlike the first recipe, I think this one tastes better with almond butter, so you don't even need to worry about the peanut butter recall. If you prefer peanut butter, however, that would also work just as well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/nobake-small.jpg\" alt=\"no bake granola\">\u003c/p>\n\u003cp>\u003cstrong>No-Bake Peanut, Cashew, or Almond Butter Granola Bars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 Bars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup granola\u003cbr>\n1 cup dried puffed rice (such as Rice Krispies)\u003cbr>\n1/2 cup chunky peanut, cashew, or almond butter\u003cbr>\n1/3 cup honey\u003cbr>\n1/2 cup chopped slightly salted peanuts, cashews, or almonds\u003cbr>\n1/2 cup chocolate chips\u003cbr>\nOil spray\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix granola, puffed rice, nuts and chocolate chips in a large mixing bowl.\u003cbr>\n2. In a separate, microwave-safe bowl, combine the peanut or almond butter and honey and then microwave for 30 seconds. If you don't want to use a microwave, you can heat these in a pot on the stove on low.\u003cbr>\n3. Thoroughly mix the peanut butter and honey after it is warmed and add to the granola mixture.\u003cbr>\n4. Stir until all the granola and puffed rice is evenly coated with the peanut butter and honey.\u003cbr>\n5. Spray a 9 x 9 square pan with oil.\u003cbr>\n6. Press the granola/peanut butter mixture into the pan, making sure it is even on all sides.\u003cbr>\n7. Refrigerate for at least an hour, but preferably longer, so the bars set.\u003cbr>\n8. Cut the bars into four rows and then make one horizontal cut down the middle so you end up with 12 bars.\u003cbr>\n9. Keep bars refrigerated until ready to eat.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Some \u003ca href=\"http://www.fda.gov/oc/po/firmrecalls/wholefood02_09.html\">whole peanuts are on the recall list\u003c/a>, so be sure the ones you purchase are safe to eat.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/baked-bar.jpg\" alt=\"baked granola bar\">\u003c/p>\n\u003cp>\u003cstrong>Dried Fruit and Nut Granola Bars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 18 - 24 bars\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups oats\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1/2 cup almond butter\u003cbr>\n1 cup brown sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/4 cup light corn syrup\u003cbr>\n1/4 cup canola oil\u003cbr>\n1/2 cup walnuts, almonds or cashews\u003cbr>\n1/2 cup dried cranberries or raisins\u003cbr>\n1/2 cup dried apricots or peaches\u003cbr>\n1/4 cup sunflower seeds\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Mix oats, wheat flour, baking powder, nuts and dried fruit in a large mixing bowl.\u003cbr>\n3. Mix the eggs, peanut butter, brown sugar, honey and oil using the paddle whip in an electric mixer.\u003cbr>\n4. Mix in the dried ingredients.\u003cbr>\n5. Line a 13 x 9 inch pan with parchment paper sprayed with oil or just spray with oil.\u003cbr>\n6. Press the oat mixture into the pan, making sure it’s even on all sides.\u003cbr>\n7. Bake for 15 - 20 minutes, or until the top is golden brown.\u003cbr>\n8. Cool and then cut into bars to serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/water.jpg\" alt=\"water with antacid symbolically representing an upset stomach\" align=\"left\">Let me tell you, it's no picnic being two months pregnant when you edit, write, or read about food for a living.\u003c/p>\n\u003cp>\"Hm, shall I write about what I had for dinner? Because I'm sure the readers will be SO HAPPY to read about the sparkling water and handful of almonds I forced down just to keep from booting this evening.\"\u003c/p>\n\u003cp>And forget about trying to research or cook new recipes when just walking in the vicinity of the kitchen rams so many nauseating smells up your nose that you grapple desperately at the box of water crackers you now perpetually carry in your pocket. (Of course, that's only when walking the six feet to the kitchen from the bedroom doesn't make you collapse, panting on a chair after walking three feet.)\u003c/p>\n\u003cp>When my husband offered to buy me a pair of swimmer's nose plugs to ease my discomfort, my only response was to glare balefully at him and asked if he really needed to eat an apple so loudly at that exact moment.\u003c/p>\n\u003cp>I also developed a specialized and completely uncontrollable gagging noise. Something would set me off, and if I didn't manage to clamp my mouth shut in time to slightly muffle it, an otherworldly \"BLEAURRRGAHHHP!\" would issue from my stomach, esophagus, and mouth. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After getting over his initial surprise and concern at their severity and volume, my doting husband started to find my gags fairly hilarious. Especially when one occurred when I was talking and I continued on as if nothing had happened.\u003c/p>\n\u003cp>I didn't think my friends would find my gags as amusing, so that, combined with the fact that we weren't \"telling\" yet, had the effect of bringing my social life to a complete standstill. Frankly, I couldn't be trusted to sit in a restaurant or bar and not emit revolting noises while being already completely revolted myself, so that was that. \u003c/p>\n\u003cp>For the same reason, I sadly pulled out of attending the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/05/book-and-events-a16-food-wine/\">A16 book signing\u003c/a> in Corte Madera because, well, it was a \u003cem>cookbook\u003c/em> signing along with what I'm sure was a wonderful food and wine pairing. I didn't need to disturb the peace with my gags over there, either.\u003c/p>\n\u003cp>To some degree, my work also came to a standstill while I languished on the bed and tried to forget there was ever such a thing as food. Unfortunately, I was deep in a \u003ca href=\"http://www.grubreport.com/alacarte/manga.html\">\u003cem>Mixed Vegetables\u003c/em>\u003c/a> deadline and attempting to skim over references to sushi, soba, and sake, while building a Japanese food glossary was an exercise in some serious mind control. Although, mostly, I just tended to mutter, \"LALALALALA! \u003cem>Kibinago\u003c/em> LALALALALA! \u003cem>Nai doufu\u003c/em> LALAL--BLEAURRRGAHHHP!\"\u003c/p>\n\u003cp>Mind you, I still met all my deadlines, I just didn't work with excitement, joy, or an appetite.\u003c/p>\n\u003cp>Meanwhile, for all \u003cem>my\u003c/em> whining about my career hardships, how the hell pregnant professional chefs or cooks manage to keep doing their jobs during these trying weeks is beyond me. I mean, forced to be around actual food all the time? BLEAURRRGAHHHP! Personally, I think food professionals should either get hazard pay or some sort of extra maternity leave in the first trimester.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Luckily, I'm now well into my second trimester and have left the Chronicles of Nausea behind, so I'm back in the food saddle again and raring to write about non-alcoholic wine, beer, and mocktails. Stay tuned.\u003c/p>\n\n",
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"excerpt": "Let me tell you, it's no picnic being two months pregnant when you edit, write, or read about food for a living.\r\n\r\n\"Hm, shall I write about what I had for dinner? Because I'm sure the readers will be SO HAPPY to read about the sparkling water and handful of almonds I forced down just to keep from booting this evening.\"\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/water.jpg\" alt=\"water with antacid symbolically representing an upset stomach\" align=\"left\">Let me tell you, it's no picnic being two months pregnant when you edit, write, or read about food for a living.\u003c/p>\n\u003cp>\"Hm, shall I write about what I had for dinner? Because I'm sure the readers will be SO HAPPY to read about the sparkling water and handful of almonds I forced down just to keep from booting this evening.\"\u003c/p>\n\u003cp>And forget about trying to research or cook new recipes when just walking in the vicinity of the kitchen rams so many nauseating smells up your nose that you grapple desperately at the box of water crackers you now perpetually carry in your pocket. (Of course, that's only when walking the six feet to the kitchen from the bedroom doesn't make you collapse, panting on a chair after walking three feet.)\u003c/p>\n\u003cp>When my husband offered to buy me a pair of swimmer's nose plugs to ease my discomfort, my only response was to glare balefully at him and asked if he really needed to eat an apple so loudly at that exact moment.\u003c/p>\n\u003cp>I also developed a specialized and completely uncontrollable gagging noise. Something would set me off, and if I didn't manage to clamp my mouth shut in time to slightly muffle it, an otherworldly \"BLEAURRRGAHHHP!\" would issue from my stomach, esophagus, and mouth. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After getting over his initial surprise and concern at their severity and volume, my doting husband started to find my gags fairly hilarious. Especially when one occurred when I was talking and I continued on as if nothing had happened.\u003c/p>\n\u003cp>I didn't think my friends would find my gags as amusing, so that, combined with the fact that we weren't \"telling\" yet, had the effect of bringing my social life to a complete standstill. Frankly, I couldn't be trusted to sit in a restaurant or bar and not emit revolting noises while being already completely revolted myself, so that was that. \u003c/p>\n\u003cp>For the same reason, I sadly pulled out of attending the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/05/book-and-events-a16-food-wine/\">A16 book signing\u003c/a> in Corte Madera because, well, it was a \u003cem>cookbook\u003c/em> signing along with what I'm sure was a wonderful food and wine pairing. I didn't need to disturb the peace with my gags over there, either.\u003c/p>\n\u003cp>To some degree, my work also came to a standstill while I languished on the bed and tried to forget there was ever such a thing as food. Unfortunately, I was deep in a \u003ca href=\"http://www.grubreport.com/alacarte/manga.html\">\u003cem>Mixed Vegetables\u003c/em>\u003c/a> deadline and attempting to skim over references to sushi, soba, and sake, while building a Japanese food glossary was an exercise in some serious mind control. Although, mostly, I just tended to mutter, \"LALALALALA! \u003cem>Kibinago\u003c/em> LALALALALA! \u003cem>Nai doufu\u003c/em> LALAL--BLEAURRRGAHHHP!\"\u003c/p>\n\u003cp>Mind you, I still met all my deadlines, I just didn't work with excitement, joy, or an appetite.\u003c/p>\n\u003cp>Meanwhile, for all \u003cem>my\u003c/em> whining about my career hardships, how the hell pregnant professional chefs or cooks manage to keep doing their jobs during these trying weeks is beyond me. I mean, forced to be around actual food all the time? BLEAURRRGAHHHP! Personally, I think food professionals should either get hazard pay or some sort of extra maternity leave in the first trimester.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Luckily, I'm now well into my second trimester and have left the Chronicles of Nausea behind, so I'm back in the food saddle again and raring to write about non-alcoholic wine, beer, and mocktails. Stay tuned.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-toddy.jpg\" alt=\"hot toddy\">\u003c/p>\n\u003cp>I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\u003c/p>\n\u003cp>The hot toddy was supposedly created when tea came to Scotland, and, as you might expect, the Scots felt the need to add a little of their mother's milk -- that is whisky -- to the brew. Since then, hot toddies have become synonymous with the idea of body-warming goodness on cold days. In addition to being hailed as a cold and flu remedy, hot toddies are said to also cure insomnia, which make sense to me.\u003c/p>\n\u003cp>Some people make hot toddies with tea, a sweetener, and lemon, along with whisky, brandy, bourbon, or rum. I like using either black tea or chamomile as I think the flavors nicely accent the drink, but you can really use any type of tea you like, or just leave it out all together. I've also made an alcohol free hot toddy for my daughters, which is an option if you're making the drink for children or prefer yours without alcohol. \u003c/p>\n\u003cp>And, speaking of the alcohol, I've been using brandy simply because the Scotch whisky I have on hand is expensive and so I want to enjoy it on its own. I also use brandy because it has a natural sweetness that lends itself nicely to honey and lemon in the drink. Whisky, however, is the historical choice, so if you have some and aren’t as stingy as I am, you should give it a try. Rum and bourbon are also an option, although I haven’t tried them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So whether you're sick, can't fall asleep, or just chilly and in need of a warm drink that will exude heat throughout your body, a hot toddy may just do the trick.\u003c/p>\n\u003cp>\u003cstrong>Hot Toddy\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one cup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup hot tea\u003cbr>\n1 shot brandy, whisky, bourbon or rum\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1 Tbsp honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Make a cup of tea the way you like it (that is, strong or weak and with whatever type of tea leaves you like).\u003cbr>\n2. Stir in the alcohol, lemon juice and honey.\u003cbr>\n3. Enjoy\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related BAB Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/27/drunkard-heal-thyself/\">Drunkard, Heal Thyself\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/19/starve-a-fever-feed-a-cold/\">Starve a Fever, Feed a Cold\u003c/a>\u003c/p>\n\n",
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"excerpt": "I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-toddy.jpg\" alt=\"hot toddy\">\u003c/p>\n\u003cp>I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\u003c/p>\n\u003cp>The hot toddy was supposedly created when tea came to Scotland, and, as you might expect, the Scots felt the need to add a little of their mother's milk -- that is whisky -- to the brew. Since then, hot toddies have become synonymous with the idea of body-warming goodness on cold days. In addition to being hailed as a cold and flu remedy, hot toddies are said to also cure insomnia, which make sense to me.\u003c/p>\n\u003cp>Some people make hot toddies with tea, a sweetener, and lemon, along with whisky, brandy, bourbon, or rum. I like using either black tea or chamomile as I think the flavors nicely accent the drink, but you can really use any type of tea you like, or just leave it out all together. I've also made an alcohol free hot toddy for my daughters, which is an option if you're making the drink for children or prefer yours without alcohol. \u003c/p>\n\u003cp>And, speaking of the alcohol, I've been using brandy simply because the Scotch whisky I have on hand is expensive and so I want to enjoy it on its own. I also use brandy because it has a natural sweetness that lends itself nicely to honey and lemon in the drink. Whisky, however, is the historical choice, so if you have some and aren’t as stingy as I am, you should give it a try. Rum and bourbon are also an option, although I haven’t tried them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So whether you're sick, can't fall asleep, or just chilly and in need of a warm drink that will exude heat throughout your body, a hot toddy may just do the trick.\u003c/p>\n\u003cp>\u003cstrong>Hot Toddy\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one cup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup hot tea\u003cbr>\n1 shot brandy, whisky, bourbon or rum\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1 Tbsp honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Make a cup of tea the way you like it (that is, strong or weak and with whatever type of tea leaves you like).\u003cbr>\n2. Stir in the alcohol, lemon juice and honey.\u003cbr>\n3. Enjoy\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related BAB Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/27/drunkard-heal-thyself/\">Drunkard, Heal Thyself\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/19/starve-a-fever-feed-a-cold/\">Starve a Fever, Feed a Cold\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Green Resolutions for the New Year",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3172335677/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/menu-planning400.jpg\" alt=\"menu planning\">\u003c/a>\u003c/p>\n\u003cp>In addition to some personal New Year's resolutions, I have a couple that have to do with lowering my impact on the earth and shrinking my carbon \"foodprint.\"\u003c/p>\n\u003cp>I am pretty proud of my low-impact ways: I \u003ca href=\"http://www.eatlocalchallenge.com\">eat locally\u003c/a>, \u003ca href=\"http://www.zipcar.com\">I car share\u003c/a>, I recycle, and I buy bulk from \u003ca href=\"http://www.rainbowgrocery.org/\">the co-op\u003c/a>. In short, I live a lot of my life taking the environment and my impact on the environment into consideration.\u003c/p>\n\u003cp>But I've known for a while that I could do more, and have tailored a couple of resolutions to that end.\u003c/p>\n\u003cp>\u003cstrong>Resolution #1:\u003c/strong> Cut my food waste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We've all heard the statistics: one-third to one-half of all food in the United States goes to waste. Now, there's a lot of that waste that happens way before the food gets to me: it spoiled at the farm or factory, or was thrown away during processing, or was otherwise wasted before it ever reaches the consumer. But what I do have control over is what happens to the food once it gets to me. As a single person who loves to cook and shop, I tend to over cook. I would be quite mortified if any of you saw what I throw away some weeks. I know I'm not alone, but it's still quite shameful. Even if I can compost it, I need to get into the habit of not buying this food, or using it all up when it's purchased.\u003c/p>\n\u003cp>\u003ca href=\"http://sustainablog.org/2008/08/25/the-shocking-statistics-of-food-waste/\">This Sustainablog article has great pointers for other ways to cut down on food waste\u003c/a>, and I'll be using their pointers as I go through the year.\u003c/p>\n\u003cp>\u003cstrong>Resolution #2:\u003c/strong> Meatless Mondays\u003c/p>\n\u003cp>Nearly all studies show that a meatless diet is better for the environment than an omnivore diet due to the amount of energy it takes to raise our cows and pigs and chickens. A \u003ca href=\"http://www.grist.org/feature/2007/11/05/Today/\">2007 article from Grist\u003c/a> suggests that \"If every American had one meat-free day per week, it would reduce emissions as much as taking 8 million cars off the roads.\" I don't eat meat at every meal, but it is novel for me to intentionally go completely meatless one day a week. I'm going to try to keep it up through 2008.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These resolutions mean that I am going to have to more planning of my meals. I don't think I will ever be someone who \u003ca href=\"http://www.realsimple.com/realsimple/package/0,21861,1626111-1179919-1,00.html\">plans my meals for the week like I am planning an international trip\u003c/a>. If I can even plan on a notecard like you see above and stick to the plan, I will have succeeded in working toward my resolution goals, I believe. I'd love to hear any menu planning tips that have worked for you.\u003c/p>\n\n",
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"excerpt": "In addition to some personal New Year's resolutions, I have a couple that have to do with lowering my impact on the earth and shrinking my carbon \"foodprint\". \r\n\r\nI am pretty proud of my low-impact ways: I \u003ca href=\"http://www.eatlocalchallenge.com\">eat locally\u003c/a>, \u003ca href=\"http://www.zipcar.com\">I car share\u003c/a>, I recycle, and I buy bulk from \u003ca href=\"http://www.rainbowgrocery.org/\">the co-op\u003c/a>. In short, I live a lot of my life taking the environment and my impact on the environment into consideration.\r\n\r\nBut I've known for a while that I could do more, and have tailored a couple of resolutions to that end.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3172335677/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/menu-planning400.jpg\" alt=\"menu planning\">\u003c/a>\u003c/p>\n\u003cp>In addition to some personal New Year's resolutions, I have a couple that have to do with lowering my impact on the earth and shrinking my carbon \"foodprint.\"\u003c/p>\n\u003cp>I am pretty proud of my low-impact ways: I \u003ca href=\"http://www.eatlocalchallenge.com\">eat locally\u003c/a>, \u003ca href=\"http://www.zipcar.com\">I car share\u003c/a>, I recycle, and I buy bulk from \u003ca href=\"http://www.rainbowgrocery.org/\">the co-op\u003c/a>. In short, I live a lot of my life taking the environment and my impact on the environment into consideration.\u003c/p>\n\u003cp>But I've known for a while that I could do more, and have tailored a couple of resolutions to that end.\u003c/p>\n\u003cp>\u003cstrong>Resolution #1:\u003c/strong> Cut my food waste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We've all heard the statistics: one-third to one-half of all food in the United States goes to waste. Now, there's a lot of that waste that happens way before the food gets to me: it spoiled at the farm or factory, or was thrown away during processing, or was otherwise wasted before it ever reaches the consumer. But what I do have control over is what happens to the food once it gets to me. As a single person who loves to cook and shop, I tend to over cook. I would be quite mortified if any of you saw what I throw away some weeks. I know I'm not alone, but it's still quite shameful. Even if I can compost it, I need to get into the habit of not buying this food, or using it all up when it's purchased.\u003c/p>\n\u003cp>\u003ca href=\"http://sustainablog.org/2008/08/25/the-shocking-statistics-of-food-waste/\">This Sustainablog article has great pointers for other ways to cut down on food waste\u003c/a>, and I'll be using their pointers as I go through the year.\u003c/p>\n\u003cp>\u003cstrong>Resolution #2:\u003c/strong> Meatless Mondays\u003c/p>\n\u003cp>Nearly all studies show that a meatless diet is better for the environment than an omnivore diet due to the amount of energy it takes to raise our cows and pigs and chickens. A \u003ca href=\"http://www.grist.org/feature/2007/11/05/Today/\">2007 article from Grist\u003c/a> suggests that \"If every American had one meat-free day per week, it would reduce emissions as much as taking 8 million cars off the roads.\" I don't eat meat at every meal, but it is novel for me to intentionally go completely meatless one day a week. I'm going to try to keep it up through 2008.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These resolutions mean that I am going to have to more planning of my meals. I don't think I will ever be someone who \u003ca href=\"http://www.realsimple.com/realsimple/package/0,21861,1626111-1179919-1,00.html\">plans my meals for the week like I am planning an international trip\u003c/a>. If I can even plan on a notecard like you see above and stick to the plan, I will have succeeded in working toward my resolution goals, I believe. I'd love to hear any menu planning tips that have worked for you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chix-liver2.jpg\" alt=\"chicken liver pate on toast\">\u003c/p>\n\u003cp>It's that time between the holidays of the sun and the holidays of the moon, between the piles of toffee and the platters of spring rolls, when I try to take a breather. As the décor shifts slowly from red and green to red and gold, my table overflows with refreshing escarole, shaved fennel, crinkly frisée, crisp breakfast radishes and nuggets of ruddy, roasted beets. Bowls of tangerines stand ready in nearly every room, while a very large, extended family of apples takes up residence in my kitchen. \u003c/p>\n\u003cp>But, truth be told, surrounded by all that wintery goodness, I still crave buttery richness. The cookies are all consumed. The last of the rum balls disappeared days ago. Even the emergency chocolate tin is empty.\u003c/p>\n\u003cp>No need to shock my system by going cold turkey. With one final, brave stick of butter and lots of booze still in the house, I turn to an old favorite for winding down slowly.\u003c/p>\n\u003cp>For those trying to watch their cholesterol intake, you can stop reading right now. Ditto for the vegetarians and the hard-core dieters. Teetolers might also want to move along.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For those remaining -- those of us who still manage to reward ourselves during these darkest days of January -- it's time to whip up some chicken liver paté. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chix-liver3.jpg\" alt=\"chicken liver sauteeing\">\u003c/p>\n\u003cp>As buttery treats go, liver is dense with protein, vitamins and minerals. A few crackers spread thinly with this paté will make the bitterest salad sweeter. Accompanied with a thinly sliced apple and a glass of wine, it becomes a very adult way to enjoy a movie at home. And little ramekins set out for guests never fails to impress. \u003c/p>\n\u003cp>My first secret? As it very often happens to be: lots of booze.\u003c/p>\n\u003cp>After all the holiday baking and entertaining, there's usually an inch or two of bourbon or cognac handy. If not, I use the dry sherry in the pantry. Even plain-jane vodka would work. I've decreased the amount of butter in traditional recipes (2 sticks of butter!) by upping the amount of cognac. The extra liquid helps maintain a light emulsion, lending a sense of richness with significantly less butter. You can skip the liquor, but then you'd need to use more butter. Your choice. \u003c/p>\n\u003cp>My second secret? Lots of herbs. \u003c/p>\n\u003cp>Fresh thyme and marjoram specifically, but the dried stuff is fine. This is also a great way to use up that very cute but seemingly endless little crock of herbes de Provence.\u003c/p>\n\u003cp>My third secret? Puree the begeezes out of it.\u003c/p>\n\u003cp>Chicken liver paté is one of those super simple recipes that adapts to whatever you have in your kitchen and doesn't require measuring cups. I recommend dividing up the batch into little ramekins or lidded containers (vintage Pyrex refrigerator bowls are perfect for this) to stretch out the supply. A quarter inch layer of clarified butter poured over the top, and then a piece of parchment paper cut to size will extend the life of the paté by weeks. After it hardens in the refrigerator, the butter cap can be lifted out to reveal a patiently dormant treat.\u003c/p>\n\u003cp>Finally, please take the trouble to hunt down organic chicken livers. As one of the cleaning organs of the body, livers absorb toxins. So even if you don't regularly buy organic meat, it's certainly in keeping with eating healthfully to use the livers of chickens who have enjoyed a cleaner diet themselves. Call ahead, as not all butchers stock livers let alone organic ones, and be prepared to thaw out frozen ones. Before cooking them, be sure to trim them of all those white membranes that connect each pair. That's the final secret to a smooth, light texture.\u003c/p>\n\u003cp>It's best to let the paté rest in the fridge one or two days after making, to let all the flavors meld and mellow. Serve at your next dinner party with cornichons, radishes, crusty bread and a good, robust mustard. Or just spread a small amount on some still-warm toast for a late-night snack to soften the landing into 2009. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chix-liver1.jpg\" alt=\"chicken liver pate\">\u003c/p>\n\u003cp>\u003cstrong>Chicken Liver Paté\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 1 1/2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound of chicken livers, trimmed of membranes\u003cbr>\n1/4 cup cognac, bourbon or dry sherry, plus 2 tablespoons\u003cbr>\n3 tablespoons fresh thyme and marjoram leaves, or 2 teaspoons dried\u003cbr>\nGenerous amounts of salt and white pepper\u003cbr>\n1/4 to 1/2 cup unsalted butter\u003cbr>\n1 small onion, diced\u003cbr>\n2 cloves garlic, minced\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine the livers, 1/4 cup liquor, herbs, salt and pepper. Stir well, and then let stand for 30 minutes.\u003c/p>\n\u003cp>2. Melt butter in a wide skillet over medium low heat. Add the onion and cook until soft and translucent, 5 to 7 minutes. Stir in the garlic and continuing cooking for 2 more minutes, taking care not to brown the onion or garlic.\u003c/p>\n\u003cp>3. Add the livers and cook, turning them occasionally, until the largest lobes are just slightly pink at their center, about 10 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Transfer to the bowl of food processor and let cool slightly. Add the remaining 2 tablespoons cognac, then puree until very smooth and light, scraping down the sides of the bowl as needed. It will seem overly thin, but keep in mind that it will thicken and set once chilled. If needed, season to taste with additional salt and pepper. Adding more liquor is perfectly fine, too. Transfer the paté to ramekins, smooth the tops flat, press plastic or parchment against the surface, and refrigerate. \u003c/p>\n\n",
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"excerpt": "No need to shock my system by going cold turkey. With one final, brave stick of butter and lots of booze still in the house, I turn to an old favorite for winding down slowly.\r\n\r\nFor those trying to watch their cholesterol intake, you can stop reading right now. Ditto for the vegetarians and the hard-core dieters. Teetolers might also want to move along.\r\n\r\nFor those remaining -- those of us who still manage to reward ourselves during these darkest days of January -- it's time to whip up some chicken liver paté. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chix-liver2.jpg\" alt=\"chicken liver pate on toast\">\u003c/p>\n\u003cp>It's that time between the holidays of the sun and the holidays of the moon, between the piles of toffee and the platters of spring rolls, when I try to take a breather. As the décor shifts slowly from red and green to red and gold, my table overflows with refreshing escarole, shaved fennel, crinkly frisée, crisp breakfast radishes and nuggets of ruddy, roasted beets. Bowls of tangerines stand ready in nearly every room, while a very large, extended family of apples takes up residence in my kitchen. \u003c/p>\n\u003cp>But, truth be told, surrounded by all that wintery goodness, I still crave buttery richness. The cookies are all consumed. The last of the rum balls disappeared days ago. Even the emergency chocolate tin is empty.\u003c/p>\n\u003cp>No need to shock my system by going cold turkey. With one final, brave stick of butter and lots of booze still in the house, I turn to an old favorite for winding down slowly.\u003c/p>\n\u003cp>For those trying to watch their cholesterol intake, you can stop reading right now. Ditto for the vegetarians and the hard-core dieters. Teetolers might also want to move along.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those remaining -- those of us who still manage to reward ourselves during these darkest days of January -- it's time to whip up some chicken liver paté. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chix-liver3.jpg\" alt=\"chicken liver sauteeing\">\u003c/p>\n\u003cp>As buttery treats go, liver is dense with protein, vitamins and minerals. A few crackers spread thinly with this paté will make the bitterest salad sweeter. Accompanied with a thinly sliced apple and a glass of wine, it becomes a very adult way to enjoy a movie at home. And little ramekins set out for guests never fails to impress. \u003c/p>\n\u003cp>My first secret? As it very often happens to be: lots of booze.\u003c/p>\n\u003cp>After all the holiday baking and entertaining, there's usually an inch or two of bourbon or cognac handy. If not, I use the dry sherry in the pantry. Even plain-jane vodka would work. I've decreased the amount of butter in traditional recipes (2 sticks of butter!) by upping the amount of cognac. The extra liquid helps maintain a light emulsion, lending a sense of richness with significantly less butter. You can skip the liquor, but then you'd need to use more butter. Your choice. \u003c/p>\n\u003cp>My second secret? Lots of herbs. \u003c/p>\n\u003cp>Fresh thyme and marjoram specifically, but the dried stuff is fine. This is also a great way to use up that very cute but seemingly endless little crock of herbes de Provence.\u003c/p>\n\u003cp>My third secret? Puree the begeezes out of it.\u003c/p>\n\u003cp>Chicken liver paté is one of those super simple recipes that adapts to whatever you have in your kitchen and doesn't require measuring cups. I recommend dividing up the batch into little ramekins or lidded containers (vintage Pyrex refrigerator bowls are perfect for this) to stretch out the supply. A quarter inch layer of clarified butter poured over the top, and then a piece of parchment paper cut to size will extend the life of the paté by weeks. After it hardens in the refrigerator, the butter cap can be lifted out to reveal a patiently dormant treat.\u003c/p>\n\u003cp>Finally, please take the trouble to hunt down organic chicken livers. As one of the cleaning organs of the body, livers absorb toxins. So even if you don't regularly buy organic meat, it's certainly in keeping with eating healthfully to use the livers of chickens who have enjoyed a cleaner diet themselves. Call ahead, as not all butchers stock livers let alone organic ones, and be prepared to thaw out frozen ones. Before cooking them, be sure to trim them of all those white membranes that connect each pair. That's the final secret to a smooth, light texture.\u003c/p>\n\u003cp>It's best to let the paté rest in the fridge one or two days after making, to let all the flavors meld and mellow. Serve at your next dinner party with cornichons, radishes, crusty bread and a good, robust mustard. Or just spread a small amount on some still-warm toast for a late-night snack to soften the landing into 2009. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chix-liver1.jpg\" alt=\"chicken liver pate\">\u003c/p>\n\u003cp>\u003cstrong>Chicken Liver Paté\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 1 1/2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound of chicken livers, trimmed of membranes\u003cbr>\n1/4 cup cognac, bourbon or dry sherry, plus 2 tablespoons\u003cbr>\n3 tablespoons fresh thyme and marjoram leaves, or 2 teaspoons dried\u003cbr>\nGenerous amounts of salt and white pepper\u003cbr>\n1/4 to 1/2 cup unsalted butter\u003cbr>\n1 small onion, diced\u003cbr>\n2 cloves garlic, minced\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine the livers, 1/4 cup liquor, herbs, salt and pepper. Stir well, and then let stand for 30 minutes.\u003c/p>\n\u003cp>2. Melt butter in a wide skillet over medium low heat. Add the onion and cook until soft and translucent, 5 to 7 minutes. Stir in the garlic and continuing cooking for 2 more minutes, taking care not to brown the onion or garlic.\u003c/p>\n\u003cp>3. Add the livers and cook, turning them occasionally, until the largest lobes are just slightly pink at their center, about 10 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Transfer to the bowl of food processor and let cool slightly. Add the remaining 2 tablespoons cognac, then puree until very smooth and light, scraping down the sides of the bowl as needed. It will seem overly thin, but keep in mind that it will thicken and set once chilled. If needed, season to taste with additional salt and pepper. Adding more liquor is perfectly fine, too. Transfer the paté to ramekins, smooth the tops flat, press plastic or parchment against the surface, and refrigerate. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/pomegranates1.jpg\" alt=\"pomegranates\" align=\"left\">It's funny how things come full circle. My mother grew up in Glendale, CA, and when she went halfway across the country for college, my \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/19/eating-family-style/\">grandmother\u003c/a> started sending her California-grown pomegranates in the mail. For four years, the U.S. Post Office carried round, ruby-skinned exotic fruits from California's sunny climes directly to the frozen tundra of Michigan.\u003c/p>\n\u003cp>Although I grew up in Minnesota with easy access to pomegranates (not entirely sure how that happened, since it was the 80s, but I'm pretty sure that my mother's persistence, combined with \u003ca href=\"http://www.lundsandbyerlys.com/\">Byerly's\u003c/a> superb produce stock, had something to do with it), my mother continued the Pomegranate Mail tradition when I was away at college in Michigan. The bulky brown boxes containing nothing but pomegranates confused my roommates and delighted me.\u003c/p>\n\u003cp>Now my husband and I are the Californians, so we carry on the family tradition and send pomegranates to Minnesota every Christmas. \u003c/p>\n\u003cp>After sniffing around various grocery stores and farmers' markets, we found that \u003ca href=\"http://www.sigonas.com/index.htm\">Sigona's Farmers Market\u003c/a> in the Stanford Shopping Center carried the biggest poms with shiny, unblemished skin. \u003c/p>\n\u003cp>As a kid, the thing that fascinated me most about pomegranates came from \u003ca href=\"http://www.arthistory.sbc.edu/imageswomen/papers/paolicchidemeter/demeter.html\">Greek mythology\u003c/a>. I thought it was cool that we got our seasonal divisions because Persephone absent-mindedly ate some seeds while taking an off-book vacation in the Underworld. I also thought it was beyond stupid that Persephone was dumb enough to eat the food of the dead, thus sentencing herself to spend half her life as goddess of the Underworld. However, in some versions, Hades is said to have tricked Persephone into eating said seeds, which isn't hard to imagine given his bald-faced abduction of her. I also liked how Persephone's enraged mother, Demeter, reacted to the vile kidnapping by shutting down the world in her own personal Amber Alert until Zeus finally got off his Olympic duff and intervened.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(Yes, in various analyses, the pomegranates seeds are really seeds of another sort in which Persephone was partaking, but I was a kid and not interested in that side of things.)\u003c/p>\n\u003cp>Pomegranates are included on the list of \u003ca href=\"http://news.bbc.co.uk/1/hi/health/3937053.stm\">super-foods\u003c/a> for their \u003ca href=\"http://www.eatingwell.com/health/nutrition_watch/pomegranate_health_benefits.html\">numerous health benefits\u003c/a> and their seeds can be enjoyed in so many ways. \u003c/p>\n\u003cp>(Well, as long as you can get the little suckers out of their papery prisons -- and there are a \u003ca href=\"http://video.google.com/videosearch?client=safari&rls=en&q=seeding+pomegranates&ie=UTF-8&oe=UTF-8&um=1&sa=N&tab=wv&oi=property_suggestions&resnum=0&ct=property-revision&cd=1#\">ton of online videos\u003c/a> out there showing you just how to do it. Pom Wonderful also offers grocery store containers of pomegranate seeds with the work already done, but I've noticed they can taste a bit fermented.)\u003c/p>\n\u003cp>You can add pomegranate seeds to \u003ca href=\"http://pomwonderful.com/recipes.php?cmpid=71301&KNC-gle&&gclid=COa6wuPa8ZcCFQ0xawod_m-0Dg\">salads, cocktails, meat sauces, and baked goods\u003c/a>. Additionally, Jen Maiser \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/16/fall-fruit-recipes-from-the-blogosphere/\">rounded up the pomegranate recipes\u003c/a> she found on various blogs last year.\u003c/p>\n\u003cp>Aside from my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/08/lady-in-red/\">Lady in Red\u003c/a> cocktail, my preferred pomegranate recipe is simply to toss juicy handfuls in my mouth and crunch down. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy delicious health!\u003c/p>\n\n",
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"excerpt": "It's funny how things come full circle. My mother grew up in Glendale, CA, and when she went halfway across the country for college, my \u003ca href=\"http://blogs.kqed.org/bayareabites/2007/11/19/eating-family-style/\">grandmother\u003c/a> started sending her California-grown pomegranates in the mail. For four years, the U.S. Post Office carried round, ruby-skinned exotic fruits from California's sunny climes directly to the frozen tundra of Michigan.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/pomegranates1.jpg\" alt=\"pomegranates\" align=\"left\">It's funny how things come full circle. My mother grew up in Glendale, CA, and when she went halfway across the country for college, my \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/19/eating-family-style/\">grandmother\u003c/a> started sending her California-grown pomegranates in the mail. For four years, the U.S. Post Office carried round, ruby-skinned exotic fruits from California's sunny climes directly to the frozen tundra of Michigan.\u003c/p>\n\u003cp>Although I grew up in Minnesota with easy access to pomegranates (not entirely sure how that happened, since it was the 80s, but I'm pretty sure that my mother's persistence, combined with \u003ca href=\"http://www.lundsandbyerlys.com/\">Byerly's\u003c/a> superb produce stock, had something to do with it), my mother continued the Pomegranate Mail tradition when I was away at college in Michigan. The bulky brown boxes containing nothing but pomegranates confused my roommates and delighted me.\u003c/p>\n\u003cp>Now my husband and I are the Californians, so we carry on the family tradition and send pomegranates to Minnesota every Christmas. \u003c/p>\n\u003cp>After sniffing around various grocery stores and farmers' markets, we found that \u003ca href=\"http://www.sigonas.com/index.htm\">Sigona's Farmers Market\u003c/a> in the Stanford Shopping Center carried the biggest poms with shiny, unblemished skin. \u003c/p>\n\u003cp>As a kid, the thing that fascinated me most about pomegranates came from \u003ca href=\"http://www.arthistory.sbc.edu/imageswomen/papers/paolicchidemeter/demeter.html\">Greek mythology\u003c/a>. I thought it was cool that we got our seasonal divisions because Persephone absent-mindedly ate some seeds while taking an off-book vacation in the Underworld. I also thought it was beyond stupid that Persephone was dumb enough to eat the food of the dead, thus sentencing herself to spend half her life as goddess of the Underworld. However, in some versions, Hades is said to have tricked Persephone into eating said seeds, which isn't hard to imagine given his bald-faced abduction of her. I also liked how Persephone's enraged mother, Demeter, reacted to the vile kidnapping by shutting down the world in her own personal Amber Alert until Zeus finally got off his Olympic duff and intervened.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(Yes, in various analyses, the pomegranates seeds are really seeds of another sort in which Persephone was partaking, but I was a kid and not interested in that side of things.)\u003c/p>\n\u003cp>Pomegranates are included on the list of \u003ca href=\"http://news.bbc.co.uk/1/hi/health/3937053.stm\">super-foods\u003c/a> for their \u003ca href=\"http://www.eatingwell.com/health/nutrition_watch/pomegranate_health_benefits.html\">numerous health benefits\u003c/a> and their seeds can be enjoyed in so many ways. \u003c/p>\n\u003cp>(Well, as long as you can get the little suckers out of their papery prisons -- and there are a \u003ca href=\"http://video.google.com/videosearch?client=safari&rls=en&q=seeding+pomegranates&ie=UTF-8&oe=UTF-8&um=1&sa=N&tab=wv&oi=property_suggestions&resnum=0&ct=property-revision&cd=1#\">ton of online videos\u003c/a> out there showing you just how to do it. Pom Wonderful also offers grocery store containers of pomegranate seeds with the work already done, but I've noticed they can taste a bit fermented.)\u003c/p>\n\u003cp>You can add pomegranate seeds to \u003ca href=\"http://pomwonderful.com/recipes.php?cmpid=71301&KNC-gle&&gclid=COa6wuPa8ZcCFQ0xawod_m-0Dg\">salads, cocktails, meat sauces, and baked goods\u003c/a>. Additionally, Jen Maiser \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/16/fall-fruit-recipes-from-the-blogosphere/\">rounded up the pomegranate recipes\u003c/a> she found on various blogs last year.\u003c/p>\n\u003cp>Aside from my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/08/lady-in-red/\">Lady in Red\u003c/a> cocktail, my preferred pomegranate recipe is simply to toss juicy handfuls in my mouth and crunch down. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy delicious health!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/epArchive/R811260900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R811260900\">Listen to Vitamins\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">Aired on KQED 88.5FM Mon, Nov 26, 2008 -- 9:00 AM \u003c/p>\n\u003cp>\u003cstrong>Vitamins\u003c/strong>\u003cbr>\nFor some, taking a multivitamin is as much a routine as combing one's hair or brushing one's teeth. But are these pills effective or even necessary? Are they really the foundation of a healthy diet or just another gimmick? This hour on Forum we talk vitamins. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\nBruce Ames, professor emeritus of biochemistry at UC Berkeley\u003cbr>\nCandy Tsourounis, professor of Clinical Pharmacy at UCSF, School of Pharmacy\u003cbr>\nLeah Vachani, nutrition consultant at Elephant Pharm \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/epArchive/R811260900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R811260900\">Listen to Vitamins\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">Aired on KQED 88.5FM Mon, Nov 26, 2008 -- 9:00 AM \u003c/p>\n\u003cp>\u003cstrong>Vitamins\u003c/strong>\u003cbr>\nFor some, taking a multivitamin is as much a routine as combing one's hair or brushing one's teeth. But are these pills effective or even necessary? Are they really the foundation of a healthy diet or just another gimmick? This hour on Forum we talk vitamins. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\nBruce Ames, professor emeritus of biochemistry at UC Berkeley\u003cbr>\nCandy Tsourounis, professor of Clinical Pharmacy at UCSF, School of Pharmacy\u003cbr>\nLeah Vachani, nutrition consultant at Elephant Pharm \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Lev's Original Kombucha",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3041722528/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/kombucha.jpg\" alt=\"kombucha\" align=\"left\">\u003c/a>Are you drinking kombucha? Among my friends, it's becoming all the rage. Kombucha is a tea-based drink that has been fermented and is effervescent. Many varieties of kombucha are available these days at stores like Whole Foods and Rainbow Grocery. While not proven, many tout health benefits such as liver detoxification, better digestion, increased blood circulation, and a general boost to the immune system. I personally like kombucha because I like the flavor -- with its fermented qualities, kombucha reminds me of an alcohol-based drink without the alcohol.\u003c/p>\n\u003cp>Last week, I had the chance to taste a great kombucha that is being produced locally: \u003ca href=\"http://www.levsoriginal.com/\">Lev's Original Kombucha\u003c/a>. Lev Kilun is making kombucha-on-tap in carefully created small batches. He sources his ingredients with intention, starting with a green tea that is chosen for its flavor. \"You can't make good wine from bad grapes,\" he says, explaining that the same is true for kombucha.\u003c/p>\n\u003cp>Contrary to what I learned, Lev says that kombucha is not a mushroom-based drink. Instead it is fermented with a \u003ca href=\"http://en.wikipedia.org/wiki/Mother_of_vinegar\">mother\u003c/a> -- similar to vinegars. Lev says that the Russian word describing a mother is close to the word for mushroom, so the misinterpretation began the myth.\u003c/p>\n\u003cp>Lev's Kombucha is available in two flavors: black currant and original. You can try it at \u003ca href=\"http://www.yelp.com/biz/cafe-lyon-oakland\">Cafe Lyon\u003c/a> in Rockridge, \u003ca href=\"http://powersourcecafe.com/\">Power Source Cafe\u003c/a> in the San Francisco Financial District, or eight \u003ca href=\"http://www.levsoriginal.com/enjoy.htm\">other locations\u003c/a> around the Bay Area.\u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/cafe-lyon-oakland\">Cafe Lyon\u003c/a>\u003cbr>\n5701 College Ave\u003cbr>\n(510) 547-0800\u003c/p>\n\u003cp>\u003ca href=\"http://powersourcecafe.com/\">Power Source Cafe\u003c/a>\u003cbr>\n81 Fremont Street (at Mission)\u003cbr>\n(415) 896-1312\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3041722528/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/kombucha.jpg\" alt=\"kombucha\" align=\"left\">\u003c/a>Are you drinking kombucha? Among my friends, it's becoming all the rage. Kombucha is a tea-based drink that has been fermented and is effervescent. Many varieties of kombucha are available these days at stores like Whole Foods and Rainbow Grocery. While not proven, many tout health benefits such as liver detoxification, better digestion, increased blood circulation, and a general boost to the immune system. I personally like kombucha because I like the flavor -- with its fermented qualities, kombucha reminds me of an alcohol-based drink without the alcohol.\u003c/p>\n\u003cp>Last week, I had the chance to taste a great kombucha that is being produced locally: \u003ca href=\"http://www.levsoriginal.com/\">Lev's Original Kombucha\u003c/a>. Lev Kilun is making kombucha-on-tap in carefully created small batches. He sources his ingredients with intention, starting with a green tea that is chosen for its flavor. \"You can't make good wine from bad grapes,\" he says, explaining that the same is true for kombucha.\u003c/p>\n\u003cp>Contrary to what I learned, Lev says that kombucha is not a mushroom-based drink. Instead it is fermented with a \u003ca href=\"http://en.wikipedia.org/wiki/Mother_of_vinegar\">mother\u003c/a> -- similar to vinegars. Lev says that the Russian word describing a mother is close to the word for mushroom, so the misinterpretation began the myth.\u003c/p>\n\u003cp>Lev's Kombucha is available in two flavors: black currant and original. You can try it at \u003ca href=\"http://www.yelp.com/biz/cafe-lyon-oakland\">Cafe Lyon\u003c/a> in Rockridge, \u003ca href=\"http://powersourcecafe.com/\">Power Source Cafe\u003c/a> in the San Francisco Financial District, or eight \u003ca href=\"http://www.levsoriginal.com/enjoy.htm\">other locations\u003c/a> around the Bay Area.\u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/cafe-lyon-oakland\">Cafe Lyon\u003c/a>\u003cbr>\n5701 College Ave\u003cbr>\n(510) 547-0800\u003c/p>\n\u003cp>\u003ca href=\"http://powersourcecafe.com/\">Power Source Cafe\u003c/a>\u003cbr>\n81 Fremont Street (at Mission)\u003cbr>\n(415) 896-1312\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"excerpt": "\u003cstrong>Melamine-Tainted Cookies\u003c/strong>\r\nFood safety experts say one of the most serious issues concerning the appearance of melamine-tainted foods from China lies in finding what's contaminated -- and getting it off the market. We bought samples of popular Chinese-made cookies and had them tested for melamine. The results? Positive. \r\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/tomyumgoong1.jpg\" alt=\"tom yum goong\" align=\"left\">I had something else planned for my post today, but the truth is that I am completely under the weather. As in having to rest between the kitchen and the bedroom, as in bundled in blankets and fleeces and warm socks. What are your magic remedies when you're not feeling great? Here are some of mine:\u003c/p>\n\u003cp>\u003ca href=\"http://www.grubreport.com/blueplatespecial/sickbed.html\">Dr. Mathra's Totally Hot Toddy\u003c/a>. Ever since I got my hands on this recipe, it has been my go-to hot toddy drink when I'm under the weather. A pinch of red chili flakes is a great addition.\u003c/p>\n\u003cp>Tom Yum Goong from \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Thai+House+Express+san+francisco&ie=UTF8&ll=37.786046,-122.426577&spn=0.046194,0.070124&z=14&iwloc=A\">Thai House Express\u003c/a> on Geary at Larkin. This hot and sour soup warms me up and helps clear up any congestion. If I don't have the energy to pick up, I order from \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Chai+Yo+san+francisco&ie=UTF8&ll=37.78954,-122.420397&spn=0.023096,0.035062&z=15&iwloc=B\">Chai Yo\u003c/a> on Polk street.\u003c/p>\n\u003cp>Pho from \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Mai's+san+francisco&ie=UTF8&ll=37.786657,-122.441511&spn=0.046193,0.070124&z=14&iwloc=A\">Mai's\u003c/a> on Clement. There's better pho in town, but this small restaurant is a comfortable spot to slurp some pho when you're under the weather.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/08/comfort_foods.html\">Parmesan toast with tomatoes\u003c/a>. This is one of my tribe's comfort foods. I've been eating it since I was a kid.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In an ideal world, I would have the energy to whip up my own lentil soup or chicken soup or spicy tomato sauce, but when all I can think about is going back to bed, these quick food options provide comfort and sustenance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What do you do when you're under the weather?\u003c/p>\n\n",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"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",
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}
},
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"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",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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": {
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"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"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"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.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"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": {
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"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",
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},
"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"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/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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"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",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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