window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_103950": {
"type": "attachments",
"id": "bayareabites_103950",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103950",
"found": true
},
"parent": 103949,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-400x407.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 407
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-960x976.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 976
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c.jpg",
"width": 1967,
"height": 2000
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-1440x1464.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1464
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-800x813.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 813
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-1920x1952.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1952
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-1180x1200.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 1200
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1448158246,
"modified": 1448160949,
"caption": "A Butterball turkey for sale in November 2014, in Centreville, Va. Terms like \"premium\" and \"raised without hormones\" tell you little about the quality of the turkey or how it was raised.",
"description": "A Butterball turkey for sale in November 2014, in Centreville, Va. Terms like \"premium\" and \"raised without hormones\" tell you little about the quality of the turkey or how it was raised",
"title": "A Butterball turkey for sale in November 2014, in Centreville, Va. Terms like \"premium\" and \"raised without hormones\" tell you little about the quality of the turkey or how it was raised.",
"credit": "Paul J. Richards/AFP/Getty Images ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103455": {
"type": "attachments",
"id": "bayareabites_103455",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103455",
"found": true
},
"parent": 103202,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447121803,
"modified": 1448177060,
"caption": "Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust",
"description": "Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust",
"title": "Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103507": {
"type": "attachments",
"id": "bayareabites_103507",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103507",
"found": true
},
"parent": 103190,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-finish-above-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447137534,
"modified": 1448472126,
"caption": "Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce",
"description": "Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce",
"title": "Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103529": {
"type": "attachments",
"id": "bayareabites_103529",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103529",
"found": true
},
"parent": 103196,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-above-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447141681,
"modified": 1447143435,
"caption": "Mexican Turkey Tortilla Soup with Lime and Chile",
"description": "Mexican Turkey Tortilla Soup with Lime and Chile",
"title": "Mexican Turkey Tortilla Soup with Lime and Chile",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103474": {
"type": "attachments",
"id": "bayareabites_103474",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103474",
"found": true
},
"parent": 103183,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447129560,
"modified": 1447129862,
"caption": "Big Pot of Thanksgiving Turkey Stock",
"description": "Big Pot of Thanksgiving Turkey Stock",
"title": "Big Pot of Thanksgiving Turkey Stock",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103816": {
"type": "attachments",
"id": "bayareabites_103816",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103816",
"found": true
},
"parent": 103790,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-e1480722135982.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-food-drive-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447706936,
"modified": 1447707061,
"caption": "Donate to one of the food drives this holiday.",
"description": "Donate to one of the food drives this holiday.",
"title": "BAB - food drive",
"credit": "Courtesy of the SF-Marin Food Bank",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103382": {
"type": "attachments",
"id": "bayareabites_103382",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103382",
"found": true
},
"parent": 102917,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447101827,
"modified": 1447102780,
"caption": "Classic Spiced Maple Pumpkin Pie",
"description": "Classic Spiced Maple Pumpkin Pie",
"title": "Classic Spiced Maple Pumpkin Pie",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_102984": {
"type": "attachments",
"id": "bayareabites_102984",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "102984",
"found": true
},
"parent": 102972,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1446772549,
"modified": 1446772612,
"caption": "Sweet and Tangy Cranberry-Apple Chutney",
"description": "Sweet and Tangy Cranberry-Apple Chutney",
"title": "Sweet and Tangy Cranberry-Apple Chutney",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103276": {
"type": "attachments",
"id": "bayareabites_103276",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103276",
"found": true
},
"parent": 103172,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447042131,
"modified": 1447042308,
"caption": "Roasted Butternut Squash Soup with Apples",
"description": "Roasted Butternut Squash Soup with Apples",
"title": "Roasted Butternut Squash Soup with Apples",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103053": {
"type": "attachments",
"id": "bayareabites_103053",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103053",
"found": true
},
"parent": 102974,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-1920-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1446842212,
"modified": 1446842269,
"caption": "Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!)",
"description": "Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!)",
"title": "Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!)",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103235": {
"type": "attachments",
"id": "bayareabites_103235",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103235",
"found": true
},
"parent": 103164,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447023835,
"modified": 1447024300,
"caption": "Roast Carrots and Parsnips with Honey and Thyme",
"description": "Roast Carrots and Parsnips with Honey and Thyme",
"title": "Roast Carrots and Parsnips with Honey and Thyme",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103086": {
"type": "attachments",
"id": "bayareabites_103086",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103086",
"found": true
},
"parent": 102926,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1446851832,
"modified": 1446852126,
"caption": "Brussels Sprouts Gratin with Bacon and Gruyere",
"description": "Brussels Sprouts Gratin with Bacon and Gruyere",
"title": "Brussels Sprouts Gratin with Bacon and Gruyere",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_103949": {
"type": "authors",
"id": "byline_bayareabites_103949",
"meta": {
"override": true
},
"slug": "byline_bayareabites_103949",
"name": "Anders Kelto, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"kdomara": {
"type": "authors",
"id": "1459",
"meta": {
"index": "authors_1716337520",
"id": "1459",
"found": true
},
"name": "Kelly O'Mara",
"firstName": "Kelly",
"lastName": "O'Mara",
"slug": "kdomara",
"email": "komara@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "KQED Contributor",
"bio": "Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "stateofhealth",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Kelly O'Mara | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kdomara"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
}
},
"pagesReducer": {
"bayareabites_category_holidays-and-traditions": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"score": 14.40303
},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"title": "holidays and traditions",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 15
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=holidays-and-traditions",
"seeMore": false,
"paginated": true,
"page": 15
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_103949": {
"type": "posts",
"id": "bayareabites_103949",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103949",
"score": null,
"sort": [
1448161973000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1448161973,
"format": "aside",
"disqusTitle": "Premium, Young And Natural: The Turkey Labels We Cluck-Cluck Over",
"title": "Premium, Young And Natural: The Turkey Labels We Cluck-Cluck Over",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_103951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6.jpg\" alt='\"Free-range\" turkeys at Maple Lawn Farms in Fulton, Md., in November 2014. In some cases, turkeys labeled \"free-range\" roam freely on a farm. But in the vast majority spend most of their time in crowded houses, consumer advocates say.' width=\"2000\" height=\"1320\" class=\"size-full wp-image-103951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-400x264.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-1440x950.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-1180x779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-960x634.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">\"Free-range\" turkeys at Maple Lawn Farms in Fulton, Md., in November 2014. In some cases, turkeys labeled \"free-range\" roam freely on a farm. But in the vast majority spend most of their time in crowded houses, consumer advocates say. \u003ccite>( Jim Watson/AFP/Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You're at the grocery store, shopping for Thanksgiving dinner. You've grabbed sweet potatoes, Brussels sprouts and cans of pumpkin. If you're from the Midwest like I am, you're also gearing up for green bean casserole.\u003c/p>\n\u003cp>But when you approach a refrigerated section of the store piled high with turkeys, you're suddenly inundated with labels: natural, fresh, no hormones, young, premium and so on. Pretty soon, your head is spinning, so you grab the nearest one. As you head to the checkout line, you wonder if you've just made an ethical choice or been duped. \u003c/p>\n\u003cp>This scenario has become part of the Thanksgiving experience for many shoppers. If you're like me, you may have told yourself that, someday, you'll learn what all those labels actually mean. Well, today is that day. Because this is your guide to the utterly confusing world of turkey labels — a glossary for the wannabe informed Thanksgiving shopper. \u003c/p>\n\u003cp>\u003cstrong>Fresh\u003c/strong>\u003c/p>\n\u003cp>\u003cem> What you might think it means:\u003c/em> The turkey was slaughtered this morning (or maybe yesterday) and was rushed to my local grocery store, where consumers like me will taste the difference! \u003c/p>\n\u003cfigure id=\"attachment_103950\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-400x407.jpg\" alt='A Butterball turkey for sale in November 2014, in Centreville, Va. Terms like \"premium\" and \"raised without hormones\" tell you little about the quality of the turkey or how it was raised.' width=\"400\" height=\"407\" class=\"size-thumbnail wp-image-103950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-400x407.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-800x813.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-1440x1464.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-1180x1200.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-960x976.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-75x75.jpg 75w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A Butterball turkey for sale in November 2014, in Centreville, Va. Terms like \"premium\" and \"raised without hormones\" tell you little about the quality of the turkey or how it was raised. \u003ccite>(Paul J. Richards/AFP/Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>What it actually means: \u003c/em>\"Fresh\" has nothing to do with the time between slaughter and sale. Instead, it means that the turkey has not been cooled to below 26 degrees Fahrenheit. In other words, it was never frozen. Above 26 degrees Fahrenheit, the meat can remain pliant — you can press it in with your thumb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Young\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means\u003c/em>: This bird was killed at a younger age than most turkeys and is therefore more tender and delicious. Maybe it also suffered less. \u003c/p>\n\u003cp>\u003cem>What it actually means\u003c/em>: The bird was likely killed at the same age as most other turkeys. According to \u003ca href=\"http://www.goodfoodjobs.com/blog/daisy-freund-senior-manager-farm-animal-welfare-american-society-for-the-prevention-of-cruelty-to-animals/\">Daisy Freund\u003c/a>, an animal welfare certification expert at the American Society for the Prevention of Cruelty to Animals, most commercial turkeys are slaughtered at 16 to 18 weeks, compared to the roughly 10 years turkeys live in the wild. The U.S. Department of Agriculture does not define \"young\" for turkeys, but it \u003ca href=\"http://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling_Policy_Book_082005.pdf\">requires\u003c/a> that turkeys that lived more than a year be labeled as \"yearling\" or \"mature.\"\u003c/p>\n\u003cp>\u003cstrong>Natural\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> The turkeys have been raised in a \"natural\" environment, wandering around in the woods or on a farm, scavenging food and gobble-gobbling their cares away. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> According to the \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/2a9bcae8-ae1e-4248-9ce7-4e752f2f91fc/Turkey_Raised_by_the_Rules.pdf?MOD=AJPERES\">U.S. Department of Agriculture\u003c/a>, it means no artificial ingredients have been added to the turkey meat, and the meat is only minimally processed. But \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of consumer safety and sustainability for Consumer Reports, says the term isn't helpful at all. \"It has nothing to do with whether the turkeys got antibiotics every day, were living in filthy conditions or were confined indoors,\" she says. Her organization is campaigning against the use of the term, which they feel misleads consumers. The Food and Drug Administration also has admitted it's a challenge to define the term and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">just asked\u003c/a> the public for help. \u003c/p>\n\u003cp>On that note, let's pause for a minute to answer a basic question — how exactly are most turkeys in the U.S. raised? \u003c/p>\n\u003cp>\"The vast majority of turkeys are living in crowded houses — football field-sized sheds that are entirely enclosed — by the tens of thousands,\" says the ASPCA's Freund. She says the 30-pound birds typically have their beaks cut to prevent them from injuring or killing one another, and are allotted an average of two square feet of space. \"It's like living your entire life in Times Square on New Year's Eve,\" she says.\u003c/p>\n\u003cp>Meanwhile, Freund says, manure often piles up beneath the birds, and ammonia hangs thick in the air. Many turkeys are routinely given \u003ca href=\"http://www.npr.org/sections/thesalt/2013/11/26/247377377/did-your-thanksgiving-turkey-take-any-antibiotics\">antibiotics\u003c/a> to prevent them from getting sick. Plus, modern turkeys have been selectively bred to mature quickly and have extremely large breasts (for more white meat). Many have trouble standing and are incapable of having sex — their large chests get in the way, Freund says.\u003c/p>\n\u003cp>To be clear, turkey producers must still meet basic safety standards and the meat should be safe. But terms like \"natural\" may be misleading consumers about how the birds are actually raised.\u003c/p>\n\u003cp>Let's look at a few more dubious labels. \u003c/p>\n\u003cp>\u003cstrong>Free-Range\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> These turkeys roam freely on a farm, pecking at the lush grass and getting more exercise than I do. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> In some cases (on some small farms), it does mean what you're picturing. But Rangan says in the vast majority of cases, \"free-range\" turkeys are raised in the standard, crowded houses. The only difference, she says, is that these birds must have \"access to the outdoors.\"\u003c/p>\n\u003cp>But the word \"access\" is broadly used. \"If the animal never even went outdoors, but you sort of opened and closed the door every day, that would suffice to label the bird as 'free-range,' \" she says.\u003c/p>\n\u003cp>\u003cstrong>Cage-Free\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This turkey had a better life than most, because at least it wasn't stuffed into a tiny cage. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> This turkey's life was probably the same as most, because turkeys are not raised in cages. The conventional practice — which accounts for well over 95 percent of all commercial turkeys, according to ASPCA — is to raise them in open houses. So, calling a turkey cage-free is sort of like calling a cantaloupe cage-free. \u003c/p>\n\u003cp>\u003cstrong>Premium\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This turkey is a higher grade of meat, and is more delicious and healthy. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> Basically, nothing. The USDA grades beef cuts with words like \"prime,\" \"choice\" and \"select,\" but premium is not one of their designations and these graded terms are not used for poultry anyway. A company can label any kind of turkey as \"premium.\"\u003c/p>\n\u003cp>\u003cstrong>No Hormones Added\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This bird is healthier than most because it wasn't pumped full of the hormones that turn some turkeys into the Incredible Hulk. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> Once again, this term is misleading. By USDA law, turkeys (and other poultry) are not allowed to be given growth hormones.\u003c/p>\n\u003cp>\u003cstrong>Humane/Non-Certified Humane\u003c/strong> \u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> Finally, a bird that has been raised according to an ethical set of principles. It was probably treated fairly and lived a decent life. Maybe it even got to kiss its loved ones goodbye. \u003c/p>\n\u003cp>\u003cem>What it actually means: \u003c/em>If there is no certifying agency, which there isn't for this term, the label is probably meaningless, says Rangan from Consumer Reports. That's because the USDA allows companies to come up with their own definition of \"humane\" and it gives its seal of approval if the company meets its own standards. In these cases, \"it probably just means they met the conventional baseline,\" says Rangan.\u003c/p>\n\u003cp>That's most of the virtually meaningless terms. Let's move on to some labels that have at least some significance.\u003c/p>\n\u003cp>\u003cstrong>Kosher\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means: \u003c/em>The turkey was raised according to a stricter set of hygiene standards. It was probably kept cleaner and healthier. \u003c/p>\n\u003cp>\u003cem>What it actually means: \u003c/em>The turkey was probably raised in the same crowded house conditions as most turkeys. The only difference is that it was slaughtered according to a set of \u003ca href=\"http://www.growandbehold.com/index.php?page=Kosher\">kosher principles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Vegetarian-Fed/Grain-Fed\u003c/strong>\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This turkey enjoyed a lush supply of greens and grains, replicating its natural diet. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> The bird probably ate what most turkeys eat: corn. But these birds have not had their diets supplemented with animal byproducts, which does happen in some settings. The irony, though, is that turkeys are not natural vegetarians. In the wild, they eat a variety of bugs and worms, along with grass and other plants. \u003c/p>\n\u003cp>\u003cstrong>Raised Without Antibiotics/No Antibiotics Administered\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> These birds were never given any antibiotics of any kind.\u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> These birds were given drugs only if they were sick, but not for growth promotion, feed efficiency or to prevent disease.\u003cstrong> \u003c/strong>That means their producers are contributing less to the risk of antibiotic resistance and to \"superbugs\"— a serious health concern. However, Rangan suggests that consumers look for the USDA label with this term, to verify that the companies have been inspected. And she points out that the label does not mean the birds were raised in more sanitary conditions — only that they were not given routine antibiotics.\u003c/p>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means: \u003c/em>These turkeys were raised on a steady diet of organic vegetables, green smoothies and Bikram yoga.\u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> To meet the requirements for the \u003ca href=\"http://www.ams.usda.gov/about-ams/programs-offices/national-organic-program\">USDA's Certified Organic program\u003c/a>, animals must have some access to the outdoors (though there's debate about whether or not most organic turkeys actually go outdoors), be fed only organic feed (non-GMO and grown without chemical pesticides) and must not be given antibiotic drugs on a routine basis. Rangan says organic conditions are \"significantly different\" from conventional conditions. And yet, she says, organic lags behind the conditions enjoyed by humanely raised birds.\u003c/p>\n\u003cp>Which brings us to the final section.\u003c/p>\n\u003cp> There are three main organizations that have publicly available standards for \"humane\" treatment. Birds bearing these labels typically are granted real access to the outdoors, eat a diverse diet and have the opportunity to behave as they would in the wild. You can read more about the specific criteria by clicking on each name.\u003c/p>\n\u003cp>\u003ca href=\"http://animalwelfareapproved.org/\">\u003cstrong>Animal Welfare Approved\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Turkeys with this label come from farms that have been audited at least once a year, and have met criteria for animal welfare, environmental protection and community well-being. According to its website, \"Provisions are made to ensure [the animals'] social interaction, comfort, and physical and psychological well-being.\" \u003c/p>\n\u003cp>\u003ca href=\"http://certifiedhumane.org/\">\u003cstrong>Certified Humane\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This is also a label with clearly defined parameters for animal and environmental care. Its website says, \"The goal of the program is to improve the lives of farm animals by driving consumer demand for kinder and more responsible farm animal practices.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.globalanimalpartnership.org/\">\u003cstrong>Global Animal Partnership, or GAP\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This is a rating system with six different levels, ranging from less crowding (level one) to animals without clipped beaks spending their entire life on the same farm, with enhanced access to the outdoors (level five-plus).\u003c/p>\n\u003cp>To summarize, here's a cheat sheet: \u003c/p>\n\u003cp>\u003cstrong>Labels that mean very little:\u003c/strong> Fresh, Young, Natural, Premium, Cage-Free, Free-Range, No Hormones Added, Humane (not certified or USDA certified) \u003c/p>\n\u003cp>\u003cstrong>Labels that mean something specific:\u003c/strong> Kosher, Raised Without Antibiotics/No Antibiotics Administered, Vegetarian-Fed/Grain-Fed, Organic \u003c/p>\n\u003cp>\u003cstrong>Labels that mean the birds were raised humanely\u003c/strong>: Animal Welfare Approved, Certified Humane, GAP\u003c/p>\n\u003cp>Want more info? Check out Farm Forward's \u003ca href=\"http://buyingpoultry.com/\">poultry buying guide\u003c/a> released Nov. 18.\u003c/p>\n\u003cp>\u003cem>Enjoy this story? Check out our \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/23/370377902/farm-fresh-natural-eggs-not-always-what-they-re-cracked-up-to-be\">guide to egg labels\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "103949 http://ww2.kqed.org/bayareabites/?p=103949",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/21/premium-young-and-natural-the-turkey-labels-we-cluck-cluck-over/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1980,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 63
},
"modified": 1448161973,
"excerpt": "Turkeys these days are often plastered with an array of terms that can confuse and even mislead consumers. Here's a glossary of jargon for the wannabe informed Thanksgiving turkey buyer.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Turkeys these days are often plastered with an array of terms that can confuse and even mislead consumers. Here's a glossary of jargon for the wannabe informed Thanksgiving turkey buyer.",
"title": "Premium, Young And Natural: The Turkey Labels We Cluck-Cluck Over | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Premium, Young And Natural: The Turkey Labels We Cluck-Cluck Over",
"datePublished": "2015-11-21T19:12:53-08:00",
"dateModified": "2015-11-21T19:12:53-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "premium-young-and-natural-the-turkey-labels-we-cluck-cluck-over",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"nprApiLink": "http://api.npr.org/query?id=456414257&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Anders Kelto, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 18 Nov 2015 13:30:00 -0500",
"nprLastModifiedDate": "Thu, 19 Nov 2015 15:04:31 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2015/11/18/456414257/premium-young-and-natural-the-turkey-labels-we-cluck-cluck-over?ft=nprml&f=456414257",
"source": "politics, activism, food safety",
"nprStoryId": "456414257",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 19 Nov 2015 15:04:00 -0500",
"path": "/bayareabites/103949/premium-young-and-natural-the-turkey-labels-we-cluck-cluck-over",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_103951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6.jpg\" alt='\"Free-range\" turkeys at Maple Lawn Farms in Fulton, Md., in November 2014. In some cases, turkeys labeled \"free-range\" roam freely on a farm. But in the vast majority spend most of their time in crowded houses, consumer advocates say.' width=\"2000\" height=\"1320\" class=\"size-full wp-image-103951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-400x264.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-1440x950.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-1180x779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-960x634.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">\"Free-range\" turkeys at Maple Lawn Farms in Fulton, Md., in November 2014. In some cases, turkeys labeled \"free-range\" roam freely on a farm. But in the vast majority spend most of their time in crowded houses, consumer advocates say. \u003ccite>( Jim Watson/AFP/Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You're at the grocery store, shopping for Thanksgiving dinner. You've grabbed sweet potatoes, Brussels sprouts and cans of pumpkin. If you're from the Midwest like I am, you're also gearing up for green bean casserole.\u003c/p>\n\u003cp>But when you approach a refrigerated section of the store piled high with turkeys, you're suddenly inundated with labels: natural, fresh, no hormones, young, premium and so on. Pretty soon, your head is spinning, so you grab the nearest one. As you head to the checkout line, you wonder if you've just made an ethical choice or been duped. \u003c/p>\n\u003cp>This scenario has become part of the Thanksgiving experience for many shoppers. If you're like me, you may have told yourself that, someday, you'll learn what all those labels actually mean. Well, today is that day. Because this is your guide to the utterly confusing world of turkey labels — a glossary for the wannabe informed Thanksgiving shopper. \u003c/p>\n\u003cp>\u003cstrong>Fresh\u003c/strong>\u003c/p>\n\u003cp>\u003cem> What you might think it means:\u003c/em> The turkey was slaughtered this morning (or maybe yesterday) and was rushed to my local grocery store, where consumers like me will taste the difference! \u003c/p>\n\u003cfigure id=\"attachment_103950\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-400x407.jpg\" alt='A Butterball turkey for sale in November 2014, in Centreville, Va. Terms like \"premium\" and \"raised without hormones\" tell you little about the quality of the turkey or how it was raised.' width=\"400\" height=\"407\" class=\"size-thumbnail wp-image-103950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-400x407.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-800x813.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-1440x1464.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-1180x1200.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-960x976.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-75x75.jpg 75w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A Butterball turkey for sale in November 2014, in Centreville, Va. Terms like \"premium\" and \"raised without hormones\" tell you little about the quality of the turkey or how it was raised. \u003ccite>(Paul J. Richards/AFP/Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>What it actually means: \u003c/em>\"Fresh\" has nothing to do with the time between slaughter and sale. Instead, it means that the turkey has not been cooled to below 26 degrees Fahrenheit. In other words, it was never frozen. Above 26 degrees Fahrenheit, the meat can remain pliant — you can press it in with your thumb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Young\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means\u003c/em>: This bird was killed at a younger age than most turkeys and is therefore more tender and delicious. Maybe it also suffered less. \u003c/p>\n\u003cp>\u003cem>What it actually means\u003c/em>: The bird was likely killed at the same age as most other turkeys. According to \u003ca href=\"http://www.goodfoodjobs.com/blog/daisy-freund-senior-manager-farm-animal-welfare-american-society-for-the-prevention-of-cruelty-to-animals/\">Daisy Freund\u003c/a>, an animal welfare certification expert at the American Society for the Prevention of Cruelty to Animals, most commercial turkeys are slaughtered at 16 to 18 weeks, compared to the roughly 10 years turkeys live in the wild. The U.S. Department of Agriculture does not define \"young\" for turkeys, but it \u003ca href=\"http://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling_Policy_Book_082005.pdf\">requires\u003c/a> that turkeys that lived more than a year be labeled as \"yearling\" or \"mature.\"\u003c/p>\n\u003cp>\u003cstrong>Natural\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> The turkeys have been raised in a \"natural\" environment, wandering around in the woods or on a farm, scavenging food and gobble-gobbling their cares away. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> According to the \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/2a9bcae8-ae1e-4248-9ce7-4e752f2f91fc/Turkey_Raised_by_the_Rules.pdf?MOD=AJPERES\">U.S. Department of Agriculture\u003c/a>, it means no artificial ingredients have been added to the turkey meat, and the meat is only minimally processed. But \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of consumer safety and sustainability for Consumer Reports, says the term isn't helpful at all. \"It has nothing to do with whether the turkeys got antibiotics every day, were living in filthy conditions or were confined indoors,\" she says. Her organization is campaigning against the use of the term, which they feel misleads consumers. The Food and Drug Administration also has admitted it's a challenge to define the term and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">just asked\u003c/a> the public for help. \u003c/p>\n\u003cp>On that note, let's pause for a minute to answer a basic question — how exactly are most turkeys in the U.S. raised? \u003c/p>\n\u003cp>\"The vast majority of turkeys are living in crowded houses — football field-sized sheds that are entirely enclosed — by the tens of thousands,\" says the ASPCA's Freund. She says the 30-pound birds typically have their beaks cut to prevent them from injuring or killing one another, and are allotted an average of two square feet of space. \"It's like living your entire life in Times Square on New Year's Eve,\" she says.\u003c/p>\n\u003cp>Meanwhile, Freund says, manure often piles up beneath the birds, and ammonia hangs thick in the air. Many turkeys are routinely given \u003ca href=\"http://www.npr.org/sections/thesalt/2013/11/26/247377377/did-your-thanksgiving-turkey-take-any-antibiotics\">antibiotics\u003c/a> to prevent them from getting sick. Plus, modern turkeys have been selectively bred to mature quickly and have extremely large breasts (for more white meat). Many have trouble standing and are incapable of having sex — their large chests get in the way, Freund says.\u003c/p>\n\u003cp>To be clear, turkey producers must still meet basic safety standards and the meat should be safe. But terms like \"natural\" may be misleading consumers about how the birds are actually raised.\u003c/p>\n\u003cp>Let's look at a few more dubious labels. \u003c/p>\n\u003cp>\u003cstrong>Free-Range\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> These turkeys roam freely on a farm, pecking at the lush grass and getting more exercise than I do. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> In some cases (on some small farms), it does mean what you're picturing. But Rangan says in the vast majority of cases, \"free-range\" turkeys are raised in the standard, crowded houses. The only difference, she says, is that these birds must have \"access to the outdoors.\"\u003c/p>\n\u003cp>But the word \"access\" is broadly used. \"If the animal never even went outdoors, but you sort of opened and closed the door every day, that would suffice to label the bird as 'free-range,' \" she says.\u003c/p>\n\u003cp>\u003cstrong>Cage-Free\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This turkey had a better life than most, because at least it wasn't stuffed into a tiny cage. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> This turkey's life was probably the same as most, because turkeys are not raised in cages. The conventional practice — which accounts for well over 95 percent of all commercial turkeys, according to ASPCA — is to raise them in open houses. So, calling a turkey cage-free is sort of like calling a cantaloupe cage-free. \u003c/p>\n\u003cp>\u003cstrong>Premium\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This turkey is a higher grade of meat, and is more delicious and healthy. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> Basically, nothing. The USDA grades beef cuts with words like \"prime,\" \"choice\" and \"select,\" but premium is not one of their designations and these graded terms are not used for poultry anyway. A company can label any kind of turkey as \"premium.\"\u003c/p>\n\u003cp>\u003cstrong>No Hormones Added\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This bird is healthier than most because it wasn't pumped full of the hormones that turn some turkeys into the Incredible Hulk. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> Once again, this term is misleading. By USDA law, turkeys (and other poultry) are not allowed to be given growth hormones.\u003c/p>\n\u003cp>\u003cstrong>Humane/Non-Certified Humane\u003c/strong> \u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> Finally, a bird that has been raised according to an ethical set of principles. It was probably treated fairly and lived a decent life. Maybe it even got to kiss its loved ones goodbye. \u003c/p>\n\u003cp>\u003cem>What it actually means: \u003c/em>If there is no certifying agency, which there isn't for this term, the label is probably meaningless, says Rangan from Consumer Reports. That's because the USDA allows companies to come up with their own definition of \"humane\" and it gives its seal of approval if the company meets its own standards. In these cases, \"it probably just means they met the conventional baseline,\" says Rangan.\u003c/p>\n\u003cp>That's most of the virtually meaningless terms. Let's move on to some labels that have at least some significance.\u003c/p>\n\u003cp>\u003cstrong>Kosher\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means: \u003c/em>The turkey was raised according to a stricter set of hygiene standards. It was probably kept cleaner and healthier. \u003c/p>\n\u003cp>\u003cem>What it actually means: \u003c/em>The turkey was probably raised in the same crowded house conditions as most turkeys. The only difference is that it was slaughtered according to a set of \u003ca href=\"http://www.growandbehold.com/index.php?page=Kosher\">kosher principles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Vegetarian-Fed/Grain-Fed\u003c/strong>\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This turkey enjoyed a lush supply of greens and grains, replicating its natural diet. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> The bird probably ate what most turkeys eat: corn. But these birds have not had their diets supplemented with animal byproducts, which does happen in some settings. The irony, though, is that turkeys are not natural vegetarians. In the wild, they eat a variety of bugs and worms, along with grass and other plants. \u003c/p>\n\u003cp>\u003cstrong>Raised Without Antibiotics/No Antibiotics Administered\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> These birds were never given any antibiotics of any kind.\u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> These birds were given drugs only if they were sick, but not for growth promotion, feed efficiency or to prevent disease.\u003cstrong> \u003c/strong>That means their producers are contributing less to the risk of antibiotic resistance and to \"superbugs\"— a serious health concern. However, Rangan suggests that consumers look for the USDA label with this term, to verify that the companies have been inspected. And she points out that the label does not mean the birds were raised in more sanitary conditions — only that they were not given routine antibiotics.\u003c/p>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means: \u003c/em>These turkeys were raised on a steady diet of organic vegetables, green smoothies and Bikram yoga.\u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> To meet the requirements for the \u003ca href=\"http://www.ams.usda.gov/about-ams/programs-offices/national-organic-program\">USDA's Certified Organic program\u003c/a>, animals must have some access to the outdoors (though there's debate about whether or not most organic turkeys actually go outdoors), be fed only organic feed (non-GMO and grown without chemical pesticides) and must not be given antibiotic drugs on a routine basis. Rangan says organic conditions are \"significantly different\" from conventional conditions. And yet, she says, organic lags behind the conditions enjoyed by humanely raised birds.\u003c/p>\n\u003cp>Which brings us to the final section.\u003c/p>\n\u003cp> There are three main organizations that have publicly available standards for \"humane\" treatment. Birds bearing these labels typically are granted real access to the outdoors, eat a diverse diet and have the opportunity to behave as they would in the wild. You can read more about the specific criteria by clicking on each name.\u003c/p>\n\u003cp>\u003ca href=\"http://animalwelfareapproved.org/\">\u003cstrong>Animal Welfare Approved\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Turkeys with this label come from farms that have been audited at least once a year, and have met criteria for animal welfare, environmental protection and community well-being. According to its website, \"Provisions are made to ensure [the animals'] social interaction, comfort, and physical and psychological well-being.\" \u003c/p>\n\u003cp>\u003ca href=\"http://certifiedhumane.org/\">\u003cstrong>Certified Humane\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This is also a label with clearly defined parameters for animal and environmental care. Its website says, \"The goal of the program is to improve the lives of farm animals by driving consumer demand for kinder and more responsible farm animal practices.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.globalanimalpartnership.org/\">\u003cstrong>Global Animal Partnership, or GAP\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This is a rating system with six different levels, ranging from less crowding (level one) to animals without clipped beaks spending their entire life on the same farm, with enhanced access to the outdoors (level five-plus).\u003c/p>\n\u003cp>To summarize, here's a cheat sheet: \u003c/p>\n\u003cp>\u003cstrong>Labels that mean very little:\u003c/strong> Fresh, Young, Natural, Premium, Cage-Free, Free-Range, No Hormones Added, Humane (not certified or USDA certified) \u003c/p>\n\u003cp>\u003cstrong>Labels that mean something specific:\u003c/strong> Kosher, Raised Without Antibiotics/No Antibiotics Administered, Vegetarian-Fed/Grain-Fed, Organic \u003c/p>\n\u003cp>\u003cstrong>Labels that mean the birds were raised humanely\u003c/strong>: Animal Welfare Approved, Certified Humane, GAP\u003c/p>\n\u003cp>Want more info? Check out Farm Forward's \u003ca href=\"http://buyingpoultry.com/\">poultry buying guide\u003c/a> released Nov. 18.\u003c/p>\n\u003cp>\u003cem>Enjoy this story? Check out our \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/23/370377902/farm-fresh-natural-eggs-not-always-what-they-re-cracked-up-to-be\">guide to egg labels\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103949/premium-young-and-natural-the-turkey-labels-we-cluck-cluck-over",
"authors": [
"byline_bayareabites_103949"
],
"categories": [
"bayareabites_1763",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_12697",
"bayareabites_14731",
"bayareabites_530",
"bayareabites_543"
],
"featImg": "bayareabites_103950",
"label": "source_bayareabites_103949"
},
"bayareabites_103202": {
"type": "posts",
"id": "bayareabites_103202",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103202",
"score": null,
"sort": [
1448114443000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1448114443,
"format": "image",
"disqusTitle": "Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust",
"title": "Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>Studded with earthy mushrooms, herbs and vegetables, this turkey pot pie not only gives you a delicious option for repurposing your leftover turkey, but also for using up extra mashed potatoes. You can also throw in any other lingering veggies: roasted root vegetables, roasted Brussels sprouts or cauliflower, you name it.\u003c/p>\n\u003cp>And if you don’t have mashed potatoes, don’t let that stop you! Use pie dough, puff pastry, or even biscuit dough to top the pie. (Just bake it until the topping is cooked through and golden brown, so it might take a bit longer.)\u003c/p>\n\u003cp>You can make the sauce up to 3 days ahead, then just assemble the pie and bake when you are ready.\u003c/p>\n\u003cfigure id=\"attachment_103458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-raw-veg.jpg\" alt=\"Mushroom and prepped carrots and onions\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mushroom and prepped carrots and onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>7 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>2 medium carrots, finely chopped\u003c/li>\n\u003cli>Kosher salt, to taste\u003c/li>\n\u003cli>3/4 pound mixed mushrooms such as cremini, shiitake, and trumpet, trimmed and sliced\u003c/li>\n\u003cli>1 tbsp minced fresh thyme leaves\u003c/li>\n\u003cli>Splash of dry white wine\u003c/li>\n\u003cli>1/3 cup all-purpose flour, plus more for dusting the work surface\u003c/li>\n\u003cli>2 cups turkey stock or chicken broth\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>Freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 cups leftover mashed potatoes, warmed\u003c/li>\n\u003cli>Whole milk as needed\u003c/li>\n\u003cli>2 tbsp cold diced unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. In an 11- or 12-inch cast iron or other heavy ovenproof frying pan, over medium heat, melt 1 tbsp butter, then add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. Add a splash of white wine if you like. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion.jpg\" alt=\" Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-veg-start.jpg\" alt=\"Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-veg.jpg\" alt=\"Cook, stirring, until tender, about 5 minutes. Scrape into a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until tender, about 5 minutes. Scrape into a bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. Cook, whisking constantly, until smooth and bubbly. Slowly add the stock, whisking constantly until smooth. Whisk in the milk.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-flour.jpg\" alt=\"Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-stock.jpg\" alt=\"Slowly add the stock, whisking constantly until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the stock, whisking constantly until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-addmilk.jpg\" alt=\"Whisk in the milk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk in the milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the turkey and reserved vegetables to the sauce. Stir to combine. Taste for salt and add more if necessary. Season with black pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-veg1.jpg\" alt=\"Add the turkey and reserved vegetables to the sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey and reserved vegetables to the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-on-stove.jpg\" alt=\"Stir to combine. Taste for salt and add more if necessary. Season with black pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Taste for salt and add more if necessary. Season with black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the warm potatoes in a bowl and if necessary, add enough milk to make them smooth and easy enough to handle with a spoon. Carefully add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. Use fork tines to draw lines across the top (this will help add nice brownness and crispness to the potatoes). Sprinkle on the cold diced butter evenly over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-potatoes.jpg\" alt=\"Dollop the warm potatoes on top of the turkey mixture, spreading it to the edges.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-potatoes.jpg\" alt=\"Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Bake until bubbly and the top is golden brown, about 20 minutes. Serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103454\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-final.jpg\" alt=\"Bake until bubbly and the top is golden brown, about 20 minutes. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the top is golden brown, about 20 minutes. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "103202 http://ww2.kqed.org/bayareabites/?p=103202",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 636,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1571962032,
"excerpt": "Just because you just feasted on Thanksgiving dinner doesn’t mean you aren’t still hungry! Use up your leftover turkey and mashed potatoes in this hearty pot pie...we’re sure you can find room for it.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Just because you just feasted on Thanksgiving dinner doesn’t mean you aren’t still hungry! Use up your leftover turkey and mashed potatoes in this hearty pot pie...we’re sure you can find room for it.",
"title": "Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust",
"datePublished": "2015-11-21T06:00:43-08:00",
"dateModified": "2019-10-24T17:07:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/103202/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Studded with earthy mushrooms, herbs and vegetables, this turkey pot pie not only gives you a delicious option for repurposing your leftover turkey, but also for using up extra mashed potatoes. You can also throw in any other lingering veggies: roasted root vegetables, roasted Brussels sprouts or cauliflower, you name it.\u003c/p>\n\u003cp>And if you don’t have mashed potatoes, don’t let that stop you! Use pie dough, puff pastry, or even biscuit dough to top the pie. (Just bake it until the topping is cooked through and golden brown, so it might take a bit longer.)\u003c/p>\n\u003cp>You can make the sauce up to 3 days ahead, then just assemble the pie and bake when you are ready.\u003c/p>\n\u003cfigure id=\"attachment_103458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-raw-veg.jpg\" alt=\"Mushroom and prepped carrots and onions\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mushroom and prepped carrots and onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>7 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>2 medium carrots, finely chopped\u003c/li>\n\u003cli>Kosher salt, to taste\u003c/li>\n\u003cli>3/4 pound mixed mushrooms such as cremini, shiitake, and trumpet, trimmed and sliced\u003c/li>\n\u003cli>1 tbsp minced fresh thyme leaves\u003c/li>\n\u003cli>Splash of dry white wine\u003c/li>\n\u003cli>1/3 cup all-purpose flour, plus more for dusting the work surface\u003c/li>\n\u003cli>2 cups turkey stock or chicken broth\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>Freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 cups leftover mashed potatoes, warmed\u003c/li>\n\u003cli>Whole milk as needed\u003c/li>\n\u003cli>2 tbsp cold diced unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. In an 11- or 12-inch cast iron or other heavy ovenproof frying pan, over medium heat, melt 1 tbsp butter, then add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. Add a splash of white wine if you like. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion.jpg\" alt=\" Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-veg-start.jpg\" alt=\"Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-veg.jpg\" alt=\"Cook, stirring, until tender, about 5 minutes. Scrape into a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until tender, about 5 minutes. Scrape into a bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. Cook, whisking constantly, until smooth and bubbly. Slowly add the stock, whisking constantly until smooth. Whisk in the milk.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-flour.jpg\" alt=\"Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-stock.jpg\" alt=\"Slowly add the stock, whisking constantly until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the stock, whisking constantly until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-addmilk.jpg\" alt=\"Whisk in the milk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk in the milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the turkey and reserved vegetables to the sauce. Stir to combine. Taste for salt and add more if necessary. Season with black pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-veg1.jpg\" alt=\"Add the turkey and reserved vegetables to the sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey and reserved vegetables to the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-on-stove.jpg\" alt=\"Stir to combine. Taste for salt and add more if necessary. Season with black pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Taste for salt and add more if necessary. Season with black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the warm potatoes in a bowl and if necessary, add enough milk to make them smooth and easy enough to handle with a spoon. Carefully add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. Use fork tines to draw lines across the top (this will help add nice brownness and crispness to the potatoes). Sprinkle on the cold diced butter evenly over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-potatoes.jpg\" alt=\"Dollop the warm potatoes on top of the turkey mixture, spreading it to the edges.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-potatoes.jpg\" alt=\"Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Bake until bubbly and the top is golden brown, about 20 minutes. Serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103454\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-final.jpg\" alt=\"Bake until bubbly and the top is golden brown, about 20 minutes. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the top is golden brown, about 20 minutes. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103202/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15101"
],
"categories": [
"bayareabites_1516",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_9017",
"bayareabites_546",
"bayareabites_689",
"bayareabites_538",
"bayareabites_15078",
"bayareabites_300",
"bayareabites_3372",
"bayareabites_530",
"bayareabites_8547",
"bayareabites_2962",
"bayareabites_543"
],
"featImg": "bayareabites_103455",
"label": "source_bayareabites_103202"
},
"bayareabites_103190": {
"type": "posts",
"id": "bayareabites_103190",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103190",
"score": null,
"sort": [
1447941602000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447941602,
"format": "image",
"disqusTitle": "Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce",
"title": "Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>One of my favorite ways to use up leftover turkey is to stuff them into enchiladas. Partly it’s because of my Texas background and I’ll find any excuse to make enchiladas. But the other reason is that a huge dish of enchiladas can easily feed a crowd, and the flavors couldn’t be further from Thanksgiving (and by this time you might be a bit tired of all that stuffing, gravy, and cranberry sauce).\u003c/p>\n\u003cp>Enchiladas take a bit of time, but you can always plan ahead and make the sauce in advance and freeze it for up to 3 months. Just thaw it and warm it in a saucepan when you are ready to assemble the enchiladas.\u003c/p>\n\u003cp>For ease, I’ve used canned whole tomatillos, but if you want to use fresh (and can find them at your local market), by all means use those! To prepare them for the sauce, husk them and rinse them, then put them in a saucepan and cover them with water. Add the garlic cloves and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until tender. Using a slotted spoon, transfer them to the blender. You can use the cooking water to thin the sauce if necessary.\u003c/p>\n\u003cp>I like serving each portion topped with shredded lettuce and sour cream (and maybe even some thinly sliced radishes and white onion), just for creaminess and texture. But any way you serve these, you really can’t go wrong.\u003c/p>\n\u003cfigure id=\"attachment_103513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-sideview.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the tomatillo sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 (12-oz) cans whole green tomatillos, drained\u003c/li>\n\u003cli>2 garlic cloves, peeled\u003c/li>\n\u003cli>2 serrano chiles (optional)\u003c/li>\n\u003cli>1 cup chopped cilantro\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For the enchiladas\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1 1/2 cups shredded Monterey jack cheese\u003c/li>\n\u003cli>12 to 14 corn tortillas (each 6 inch diameter)\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Shredded iceberg or romaine lettuce\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, and puree until smooth. Add some of the cooking liquid to thin the sauce if needed. Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. Season with salt to taste and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-before.jpg\" alt=\"To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender.jpg\" alt=\"Puree until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg\" alt=\"Return the sauce to the saucepan over medium heat and simmer while stirring until it thickens and darkens slightly in color, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375°F. Spray a 9x13-inch dish with cooking spray. Spread 1 cup of the sauce into the bottom of the dish. In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg\" alt=\"In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the turkey, cheese, and 1/2 cup sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm the canola oil over medium-high heat. Place a few layers of paper towels on the countertop. Fry the tortillas, turning them after a few seconds, then transfer them (letting the excess oil drip off) to the paper towels. Blot dry.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg\" alt=\"Fry the tortillas, turning them after a few seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortillas, turning them after a few seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. (These can be prepped up to 1–2 hours ahead.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-roll1.jpg\" alt=\"Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm the remaining sauce. Pour the sauce over the enchiladas to generously coat them. Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. Let sit for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-final.jpg\" alt=\"Pour the sauce over the enchiladas to generously coat them.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the sauce over the enchiladas to generously coat them. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-closeup.jpg\" alt=\" Bake, uncovered, until bubbly and heated through, 20 to 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "103190 http://ww2.kqed.org/bayareabites/?p=103190",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 691,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1571962051,
"excerpt": "Make a big batch of these tomatillo-sauced cheese and turkey stuffed enchiladas and you might outshine your Thanksgiving meal. Your family will certainly thank you! ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Make a big batch of these tomatillo-sauced cheese and turkey stuffed enchiladas and you might outshine your Thanksgiving meal. Your family will certainly thank you! ",
"title": "Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce",
"datePublished": "2015-11-19T06:00:02-08:00",
"dateModified": "2019-10-24T17:07:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/103190/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of my favorite ways to use up leftover turkey is to stuff them into enchiladas. Partly it’s because of my Texas background and I’ll find any excuse to make enchiladas. But the other reason is that a huge dish of enchiladas can easily feed a crowd, and the flavors couldn’t be further from Thanksgiving (and by this time you might be a bit tired of all that stuffing, gravy, and cranberry sauce).\u003c/p>\n\u003cp>Enchiladas take a bit of time, but you can always plan ahead and make the sauce in advance and freeze it for up to 3 months. Just thaw it and warm it in a saucepan when you are ready to assemble the enchiladas.\u003c/p>\n\u003cp>For ease, I’ve used canned whole tomatillos, but if you want to use fresh (and can find them at your local market), by all means use those! To prepare them for the sauce, husk them and rinse them, then put them in a saucepan and cover them with water. Add the garlic cloves and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until tender. Using a slotted spoon, transfer them to the blender. You can use the cooking water to thin the sauce if necessary.\u003c/p>\n\u003cp>I like serving each portion topped with shredded lettuce and sour cream (and maybe even some thinly sliced radishes and white onion), just for creaminess and texture. But any way you serve these, you really can’t go wrong.\u003c/p>\n\u003cfigure id=\"attachment_103513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-sideview.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the tomatillo sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 (12-oz) cans whole green tomatillos, drained\u003c/li>\n\u003cli>2 garlic cloves, peeled\u003c/li>\n\u003cli>2 serrano chiles (optional)\u003c/li>\n\u003cli>1 cup chopped cilantro\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For the enchiladas\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1 1/2 cups shredded Monterey jack cheese\u003c/li>\n\u003cli>12 to 14 corn tortillas (each 6 inch diameter)\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Shredded iceberg or romaine lettuce\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, and puree until smooth. Add some of the cooking liquid to thin the sauce if needed. Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. Season with salt to taste and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-before.jpg\" alt=\"To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender.jpg\" alt=\"Puree until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg\" alt=\"Return the sauce to the saucepan over medium heat and simmer while stirring until it thickens and darkens slightly in color, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375°F. Spray a 9x13-inch dish with cooking spray. Spread 1 cup of the sauce into the bottom of the dish. In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg\" alt=\"In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the turkey, cheese, and 1/2 cup sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm the canola oil over medium-high heat. Place a few layers of paper towels on the countertop. Fry the tortillas, turning them after a few seconds, then transfer them (letting the excess oil drip off) to the paper towels. Blot dry.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg\" alt=\"Fry the tortillas, turning them after a few seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortillas, turning them after a few seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. (These can be prepped up to 1–2 hours ahead.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-roll1.jpg\" alt=\"Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm the remaining sauce. Pour the sauce over the enchiladas to generously coat them. Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. Let sit for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-final.jpg\" alt=\"Pour the sauce over the enchiladas to generously coat them.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the sauce over the enchiladas to generously coat them. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-closeup.jpg\" alt=\" Bake, uncovered, until bubbly and heated through, 20 to 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103190/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15101"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_8811",
"bayareabites_546",
"bayareabites_180",
"bayareabites_530",
"bayareabites_8547",
"bayareabites_2962",
"bayareabites_15076",
"bayareabites_2417",
"bayareabites_543",
"bayareabites_15075"
],
"featImg": "bayareabites_103507",
"label": "source_bayareabites_103190"
},
"bayareabites_103196": {
"type": "posts",
"id": "bayareabites_103196",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103196",
"score": null,
"sort": [
1447855246000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447855246,
"format": "image",
"disqusTitle": "Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile",
"title": "Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_131384,bayareabites_119841' label='More Thanksgiving Recipes']\u003cbr>\nThis is one of my all-time favorite soups, because it has so many flavors and textures and is both comforting and warming, but not overly rich and heavy. The base contains a hefty amount of smoky chile powder and garlic, and plenty of tangy lime zest and juice plus fire-roasted tomatoes. Add some shredded turkey meat and fresh cilantro and you have a one-pot meal.\u003c/p>\n\u003cp>But as amazing as the base of the soup tastes, the true delight comes in the myriad toppings you can add to the soup. Crunchy tortilla chips, fresh crumbles or gooey shredded cheese, roasted chopped poblano peppers, cool creamy chunks of avocado, lime wedges--you are really only reined in by your imagination.\u003c/p>\n\u003cp>Once you make the soup and before you embellish it with all the toppings, you can store it in quart-sized containers in the freezer for a quick and easy weeknight meal.\u003c/p>\n\u003cfigure id=\"attachment_103546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final1.jpg\" alt=\"Mexican Turkey Tortilla Soup with Lime and Chile\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican Turkey Tortilla Soup with Lime and Chile \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mexican Turkey Tortilla Soup with Lime and Chile\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 small yellow onion, halved and thinly sliced\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lime\u003c/li>\n\u003cli>1 (15 oz) can fire-roasted diced tomatoes, with juices\u003c/li>\n\u003cli>5–6 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Diced avocado, crumbled queso fresco or feta cheese, tortilla chips, and/or lime wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large saucepan over medium heat, warm the olive oil. Add the onion, garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. Add the turkey and cilantro and simmer until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103552\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-spices.jpg\" alt=\"Add the onion and garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-chix-stock.jpg\" alt=\"Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-turkey.jpg\" alt=\"Add the turkey to the soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey to the soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-pot.jpg\" alt=\"Add cilantro and simmer until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add cilantro and simmer until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final.jpg\" alt=\"Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "103196 http://ww2.kqed.org/bayareabites/?p=103196",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 450,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1573838394,
"excerpt": "The bright flavors of lime and chile make this brothy Mexican-style soup a welcome change from heavy holiday foods. Plus it’s a great way to use up leftover turkey!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The bright flavors of lime and chile make this brothy Mexican-style soup a welcome change from heavy holiday foods. Plus it’s a great way to use up leftover turkey!",
"title": "Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile",
"datePublished": "2015-11-18T06:00:46-08:00",
"dateModified": "2019-11-15T09:19:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/103196/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_131384,bayareabites_119841",
"label": "More Thanksgiving Recipes "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is one of my all-time favorite soups, because it has so many flavors and textures and is both comforting and warming, but not overly rich and heavy. The base contains a hefty amount of smoky chile powder and garlic, and plenty of tangy lime zest and juice plus fire-roasted tomatoes. Add some shredded turkey meat and fresh cilantro and you have a one-pot meal.\u003c/p>\n\u003cp>But as amazing as the base of the soup tastes, the true delight comes in the myriad toppings you can add to the soup. Crunchy tortilla chips, fresh crumbles or gooey shredded cheese, roasted chopped poblano peppers, cool creamy chunks of avocado, lime wedges--you are really only reined in by your imagination.\u003c/p>\n\u003cp>Once you make the soup and before you embellish it with all the toppings, you can store it in quart-sized containers in the freezer for a quick and easy weeknight meal.\u003c/p>\n\u003cfigure id=\"attachment_103546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final1.jpg\" alt=\"Mexican Turkey Tortilla Soup with Lime and Chile\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican Turkey Tortilla Soup with Lime and Chile \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mexican Turkey Tortilla Soup with Lime and Chile\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 small yellow onion, halved and thinly sliced\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lime\u003c/li>\n\u003cli>1 (15 oz) can fire-roasted diced tomatoes, with juices\u003c/li>\n\u003cli>5–6 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Diced avocado, crumbled queso fresco or feta cheese, tortilla chips, and/or lime wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large saucepan over medium heat, warm the olive oil. Add the onion, garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. Add the turkey and cilantro and simmer until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103552\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-spices.jpg\" alt=\"Add the onion and garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-chix-stock.jpg\" alt=\"Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-turkey.jpg\" alt=\"Add the turkey to the soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey to the soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-pot.jpg\" alt=\"Add cilantro and simmer until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add cilantro and simmer until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final.jpg\" alt=\"Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103196/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15101"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_2148",
"bayareabites_546",
"bayareabites_2701",
"bayareabites_180",
"bayareabites_439",
"bayareabites_530",
"bayareabites_8547",
"bayareabites_2962",
"bayareabites_15077",
"bayareabites_543"
],
"featImg": "bayareabites_103529",
"label": "source_bayareabites_103196"
},
"bayareabites_103183": {
"type": "posts",
"id": "bayareabites_103183",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103183",
"score": null,
"sort": [
1447768811000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447768811,
"format": "image",
"disqusTitle": "Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock",
"title": "Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>Once The Big Feast is over, the dishes are cleared, all of the leftovers are put away, and you’ve picked as much meat as you can off the turkey -- toss that turkey carcass into your biggest soup pot. Add a few vegetables, cover it with water, then let it simmer away while you relax, have a glass of wine, play cards, or read a book. The result: a deeply flavored stock that you can use for soups, stews, gravies, sauces, and more.\u003c/p>\n\u003cp>Use vegetable scraps that you’ve saved while preparing Thanksgiving dinner, like onion peels, carrot peels, and the tops off the celery stalks. Add other aromatics too, like parsley stems, whole peppercorns, or even sweet potato. Avoid overly powerful flavors like cabbages.\u003c/p>\n\u003cp>Simmering without stirring for many hours will render a rich, full-bodied stock. Once it's ready, use a slotted spoon to transfer the solids to a fine-mesh sieve set over a large mixing bowl. Press on the solids to remove as much liquid as possible, then discard them in the compost. Pour the remaining stock through the sieve to remove any other solids. If you want a perfectly clear stock, line the sieve with cheesecloth before straining it.\u003c/p>\n\u003cp>Let the stock cool completely before transferring it to airtight containers. I like to use quart-sized containers that are perfect for stacking in the freezer. Don’t forget to label the stock with the name and date, and try to use it within 3 months.\u003c/p>\n\u003cfigure id=\"attachment_103485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-prep.jpg\" alt=\"Prep the vegetables and add to the stock pot with the turkey carcass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the vegetables and add to the stock pot with the turkey carcass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey Stock\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 3 quarts stock\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 roasted turkey carcass (plus roasted vegetables if applicable)\u003c/li>\n\u003cli>1 large yellow onion, cut into chunks\u003c/li>\n\u003cli>2 carrots, scrubbed and roughly chopped\u003c/li>\n\u003cli>2 stalks celery, roughly chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley. Fill the pot with water to cover the ingredients by 1 inch. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let simmer, partially covered, for 3 hours. During cooking, skim any foam off the top of the broth, but otherwise don’t stir it.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-start-cooking4.jpg\" alt=\"In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooking2.jpg\" alt=\"Bring the mixture to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring the mixture to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer, partially covered, for 3 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer, partially covered, for 3 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strain the mixture, pressing on the solids with the back of a large spoon or rubber spatula. Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold. The stock can be refrigerated for up to 5 days or frozen for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-pour-final1.jpg\" alt=\"Strain the mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strain the mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-final.jpg\" alt=\"Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "103183 http://ww2.kqed.org/bayareabites/?p=103183",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 512,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1571962083,
"excerpt": "Don’t toss out that turkey carcass yet! Get every last bit of flavor out of your bird by slowly simmering it on the stovetop and making a delicious, rich stock that you can use for months.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Don’t toss out that turkey carcass yet! Get every last bit of flavor out of your bird by slowly simmering it on the stovetop and making a delicious, rich stock that you can use for months.",
"title": "Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock",
"datePublished": "2015-11-17T06:00:11-08:00",
"dateModified": "2019-10-24T17:08:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/103183/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once The Big Feast is over, the dishes are cleared, all of the leftovers are put away, and you’ve picked as much meat as you can off the turkey -- toss that turkey carcass into your biggest soup pot. Add a few vegetables, cover it with water, then let it simmer away while you relax, have a glass of wine, play cards, or read a book. The result: a deeply flavored stock that you can use for soups, stews, gravies, sauces, and more.\u003c/p>\n\u003cp>Use vegetable scraps that you’ve saved while preparing Thanksgiving dinner, like onion peels, carrot peels, and the tops off the celery stalks. Add other aromatics too, like parsley stems, whole peppercorns, or even sweet potato. Avoid overly powerful flavors like cabbages.\u003c/p>\n\u003cp>Simmering without stirring for many hours will render a rich, full-bodied stock. Once it's ready, use a slotted spoon to transfer the solids to a fine-mesh sieve set over a large mixing bowl. Press on the solids to remove as much liquid as possible, then discard them in the compost. Pour the remaining stock through the sieve to remove any other solids. If you want a perfectly clear stock, line the sieve with cheesecloth before straining it.\u003c/p>\n\u003cp>Let the stock cool completely before transferring it to airtight containers. I like to use quart-sized containers that are perfect for stacking in the freezer. Don’t forget to label the stock with the name and date, and try to use it within 3 months.\u003c/p>\n\u003cfigure id=\"attachment_103485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-prep.jpg\" alt=\"Prep the vegetables and add to the stock pot with the turkey carcass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the vegetables and add to the stock pot with the turkey carcass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey Stock\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 3 quarts stock\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 roasted turkey carcass (plus roasted vegetables if applicable)\u003c/li>\n\u003cli>1 large yellow onion, cut into chunks\u003c/li>\n\u003cli>2 carrots, scrubbed and roughly chopped\u003c/li>\n\u003cli>2 stalks celery, roughly chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley. Fill the pot with water to cover the ingredients by 1 inch. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let simmer, partially covered, for 3 hours. During cooking, skim any foam off the top of the broth, but otherwise don’t stir it.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-start-cooking4.jpg\" alt=\"In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooking2.jpg\" alt=\"Bring the mixture to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring the mixture to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer, partially covered, for 3 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer, partially covered, for 3 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strain the mixture, pressing on the solids with the back of a large spoon or rubber spatula. Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold. The stock can be refrigerated for up to 5 days or frozen for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-pour-final1.jpg\" alt=\"Strain the mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strain the mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-final.jpg\" alt=\"Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103183/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15101"
],
"categories": [
"bayareabites_2695",
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_546",
"bayareabites_439",
"bayareabites_530",
"bayareabites_8547",
"bayareabites_2962",
"bayareabites_543",
"bayareabites_15074"
],
"featImg": "bayareabites_103474",
"label": "source_bayareabites_103183"
},
"bayareabites_103790": {
"type": "posts",
"id": "bayareabites_103790",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103790",
"score": null,
"sort": [
1447718234000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447718234,
"format": "standard",
"disqusTitle": "Your Bay Area Guide to Holiday Volunteering and Donations",
"title": "Your Bay Area Guide to Holiday Volunteering and Donations",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This post was originally published Nov. 16, 2015 and was updated October 31, 2019.\u003c/em>\u003c/p>\n\u003cp>It's that time of year when we give thanks by donating our time, money and goods to local charities. It's also the time of year when most nonprofit organizations receive the majority of financial contributions and requests from volunteers. That's great, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/\" target=\"_blank\" rel=\"noopener\">but the problem is that it can overwhelm popular charities\u003c/a>; Glide often fills up its holiday volunteer spots within days of opening them up.\u003c/p>\n\u003cp>We've compiled a list of organizations all over the Bay Area that will be helping to feed the hungry over the holidays -- and throughout the year. Refer to this guide if you'd like to support these charities for upcoming events or even after the holidays are over. \u003ca href=\"http://www.handsonbayarea.org/HOC__Volunteer_Opportunity_Calendar_Page\" target=\"_blank\" rel=\"noopener\">HandsOn Bay Area also has a fairly comprehensive volunteer calendar\u003c/a> of organizations that could use your help. (If we missed your favorite nonprofit organization, please add it in the comments.)\u003c/p>\n\u003cfigure id=\"attachment_103817\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103817\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg\" alt=\"Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries. \u003ccite>(Courtesy of the SF-Marin Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sfmfoodbank?ref=nf\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMFoodBank\" target=\"_blank\" rel=\"noopener\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The Marin and San Francisco Food Banks merged a few years ago to become the SF-Marin Food Bank, which serves up enough food for 107,000 meals every day. During this time of year, they collect nearly half of their year's operating budget through donations. They also gather thousands of pounds of non-perishable food during this time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can drop off food donations at any of \u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" target=\"_blank\" rel=\"noopener\">the locations listed at the bottom of this page\u003c/a> in San Francisco or Marin.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmfoodbank.org/volunteer-opportunities\" target=\"_blank\" rel=\"noopener\">Sign up to volunteer on their website \u003c/a>either in Marin, San Francisco, or with the CalFresh team. There are also a number of \u003ca href=\"https://www.sfmfoodbank.org/events-and-promotions/\" target=\"_blank\" rel=\"noopener\">special events and promotions\u003c/a> currently underway.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/stanthonysf\" target=\"_blank\" rel=\"noopener\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>The St. Anthony dining room serves up 3,000 meals every day of the year. It also provides a number of programs, including medical assistance and a food pantry for the homeless and low-income families.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/donatefood/\" target=\"_blank\" rel=\"noopener\">Food can be dropped off during the weekday\u003c/a>. There are also a number of \u003ca href=\"https://www.stanthonysf.org/donatenow/\" target=\"_blank\" rel=\"noopener\">ongoing donations\u003c/a> needed.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">Volunteer positions are available in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\" rel=\"noopener\">the dining room\u003c/a>, \u003ca href=\"http://stanthonysf.org/clothing/\" target=\"_blank\" rel=\"noopener\">free clothing program\u003c/a>, and other parts of the organization. There are \u003ca href=\"https://www.stanthonysf.org/holidayvolunteering/\" target=\"_blank\" rel=\"noopener\">holiday-specific volunteer shifts\u003c/a> available, as well as post-holiday shifts.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glide.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Glide Memorial Church\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\" rel=\"noopener\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/glidesf\" target=\"_blank\" rel=\"noopener\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to welcome everyone into their community and help those in need, whomever they may be. That happens through a \u003ca href=\"https://www.glide.org/volunteer/\">number of programs\u003c/a>, one of the biggest of which is a daily meal program that serves up breakfast, lunch, and dinner (as well as special holiday meals).\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nSee \u003ca href=\"https://connect.clickandpledge.com/w/Form/66d77485-ba3c-4010-a0ef-30a22b55c68f\" target=\"_blank\" rel=\"noopener\">what donations are needed on their website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nServe up meals by \u003ca href=\"http://www.glide.org/serveameal\" target=\"_blank\" rel=\"noopener\">volunteering with the daily free meal program\u003c/a>, though spots often fill up around the holiday season. (Cantonese and Spanish speakers are especially needed.)\u003c/p>\n\u003cp>\u003ca href=\"http://currywithoutworry.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Curry without Worry\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Curry-Without-Worry-207424749284087/\" target=\"_blank\" rel=\"noopener\">Curry Without Worry\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/currywow\" target=\"_blank\" rel=\"noopener\">@CurryWoW\u003c/a>\u003c/p>\n\u003cp>Curry without Worry started in 2006 to serve up hot meals to hungry people. Today, it serves tasty vegan meals every Tuesday in both San Francisco and Kathmandu.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.networkforgood.org/donation/MakeDonation.aspx?ORGID2=450552584&vlrStratCode=pHRyUw3zBf6I72DHS0%2fMdIohXlTVybyquz6gJV1eKyC9oA8HXtZb4tjo5p7m1eb4\" target=\"_blank\" rel=\"noopener\">Donations can be made online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nWeekly shifts are available to help prepare meals, serve them, and clean up. \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">Sign up online\u003c/a>. Curry without Worry is also looking for volunteers with \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">specific organizational skills\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\" rel=\"noopener\">Food Runners\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Food-Runners-SF-1418722245060307/\" target=\"_blank\" rel=\"noopener\">Food Runner SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodrunnerssf\" target=\"_blank\" rel=\"noopener\">@FoodRunnersSF\u003c/a>\u003c/p>\n\u003cp>There's often tons of leftover food after the holidays. Fortunately, it doesn't need to go to waste. Food Runners picks up excess food from businesses and delivers over 15 tons of food each week to local food banks and charity programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIf you're a business, you can donate excess food with \u003ca href=\"http://www.foodrunners.org/donate-food/\" target=\"_blank\" rel=\"noopener\">their online form or app\u003c/a>. \u003ca href=\"http://www.foodrunners.org/donate-money/\" target=\"_blank\" rel=\"noopener\">Monetary donations\u003c/a> are also accepted.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nTo pick up and deliver all that food requires volunteers. \u003ca href=\"http://www.foodrunners.org/donate-time/\" target=\"_blank\" rel=\"noopener\">Become a regular or an on-call runner\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103815\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103815\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg\" alt=\"Curry without Worry serves hot meals to the hungry.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curry without Worry serves hot meals to the hungry. \u003ccite>(Courtesy of Curry without Worry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ACCFB\" target=\"_blank\" rel=\"noopener\">@ACCFB\u003c/a>\u003c/p>\n\u003cp>The food bank provides food for over 240 agencies around the East Bay through its distribution network. It also operates an emergency food hotline, CalFresh outreach, and educational programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/donation/donate-food/\" target=\"_blank\" rel=\"noopener\">Check their website to find food drop off location\u003c/a>. There are also a number of food drives happening right now. Or donate to the food bank's \u003ca href=\"https://www.vfd-accfb.org/\" target=\"_blank\" rel=\"noopener\">virtual food drive\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteering/\" target=\"_blank\" rel=\"noopener\">Check on their website for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/foodbankccs/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodbankccs\" target=\"_blank\" rel=\"noopener\">@foodbankccs\u003c/a>\u003c/p>\n\u003cp>The food bank delivers food both directly to people in need and to partner nonprofit agencies which help distribute the donations.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.foodbankccs.org/give-help/donate-food.html\" target=\"_blank\" rel=\"noopener\">Food donations can be accepted at both the Concord and Fairfield warehouses\u003c/a>, which are particularly looking for fresh fruits and vegetables. Or use their \u003ca href=\"http://www.foodbankccs.org/give-help/donate-food/ongoingdrives.html\" target=\"_blank\" rel=\"noopener\">interactive map to find a local community food drive\u003c/a>. You can also donate online or start a \u003ca href=\"http://www.foodbankccs.org/give-help/donate/buy-a-bag.html\" target=\"_blank\" rel=\"noopener\">Buy a Bag fundraiser\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://volunteer.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Visit their website to find volunteer opportunities\u003c/a> based on needs and location.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/loavesfishescc\" target=\"_blank\" rel=\"noopener\">@loavesfishescc\u003c/a>\u003c/p>\n\u003cp>Loaves and Fishes provides meals to the hungry of Contra Costa County. They have five dining rooms that operate daily for lunch during the week, as well as a couple of partner meal services.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://interland3.donorperfect.net/weblink/WebLink.aspx?name=E345720&id=1\">Check online for needed donations.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed to serve food, prepare it, pick it up, and oversee projects. \u003ca href=\"https://www.loavesfishescc.org/vol_landing.html\" target=\"_blank\" rel=\"noopener\">Check their website for information on how to volunteer\u003c/a> Monday through Friday.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/vinniesmarin/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/vinniesmarin\" target=\"_blank\" rel=\"noopener\">@vinniesmarin\u003c/a>\u003c/p>\n\u003cp>Although St. Vincent's is an international Catholic charity organization, the Marin chapter is independent; all donations to Marin stay in Marin. The chapter provides a number of programs to help those in need, such as a free dining room that serves daily meals. They also offer housing assistance that includes operating affordable low-income apartments.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can \u003ca href=\"https://app.etapestry.com/hosted/StVincentdePaulSocietyof/OnlineDonation.html\" target=\"_blank\" rel=\"noopener\">donate online\u003c/a> or you can drop off donations at the San Rafael location, including food to be used at the kitchen. \u003ca href=\"http://www.vinnies.org/donate/kinds-of-gifts/\" target=\"_blank\" rel=\"noopener\">Check online for donation needs\u003c/a>. You can also \u003ca href=\"http://www.vinnies.org/give-help/sponsor-a-person/\" target=\"_blank\" rel=\"noopener\">sponsor a person in need\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed every day to prepare food, serve food, organize the pantry, and clean up after meals.\u003ca href=\"http://www.vinnies.org/get-involved/\" target=\"_blank\" rel=\"noopener\"> Check online for a list of the different jobs\u003c/a> and \u003ca href=\"https://www.volgistics.com/ex/portal.dll/ap?AP=425127759\" target=\"_blank\" rel=\"noopener\">to apply to be a volunteer\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://canv.org/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CommunityActionNapaValley/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/p>\n\u003cp>Among its many programs, Community Action of Napa Valley operates \u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">a food bank\u003c/a> for the region. It provides seven pantry locations, as well as runs distribution programs to seniors and low-income Napa residents.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://app.etapestry.com/onlineforms/CommunityActionofNapaValle/donate.html\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a> via their website.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">Contact the food bank director\u003c/a> to volunteer to pick-up food, help sort, or work in the pantry. You can also contact the other programs' directors directly to volunteer for those programs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.refb.org/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Redwood-Empire-Food-Bank-115482921809001/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/refb\" target=\"_blank\" rel=\"noopener\">@refb\u003c/a>\u003c/p>\n\u003cp>The Redwood Empire Food Bank distributes nearly 15 million pounds of food to Sonoma County residents annually through its pantry, emergency food program, and grocery boxes to seniors and meals for kids.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIn addition to \u003ca href=\"https://interland3.donorperfect.net/weblink/weblink.aspx?name=redempire&id=1\" target=\"_blank\" rel=\"noopener\">online donations\u003c/a>, the Redwood Empire Food Bank has a number of \u003ca href=\"https://refb.org/ways-to-give/make-donation/donate-food/\" target=\"_blank\" rel=\"noopener\">drop-off locations\u003c/a> to donate food.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.refb.org/\">Sign up online to help with food sorting and packing.\u003c/a>\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest of Santa Clara and San Mateo\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">Second Harvest Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Since 1974, Second Harvest has been distributing food to low-income residents of San Mateo and Santa Clara Counties. It now hands out 1 million pounds of food every week, half of which is fresh produce.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can also use \u003ca href=\"https://www.shfb.org/give-help/donate-food/#most-needed-items\" target=\"_blank\" rel=\"noopener\">their online tool to find local food drives\u003c/a> near you. Or \u003ca href=\"https://www.shfb.org/mostneededfoods\" target=\"_blank\" rel=\"noopener\">donate food directly\u003c/a> at one of their three centers or multiple drop off locations.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.shfb.org/volunteer\" target=\"_blank\" rel=\"noopener\">Check online for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MarthasKitchenSanJose\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/kitchenmarthas\" target=\"_blank\" rel=\"noopener\">@KitchenMarthas\u003c/a>\u003c/p>\n\u003cp>Started as a little soup kitchen in 1981, San Jose's Martha's Kitchen now serves 25,000 meals every week. In addition to serving meals, Martha's Kitchen also prepares meals for other nonprofit organizations and distributes food.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.givedirect.org/donate/index.php?cid=12235\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer.html\" target=\"_blank\" rel=\"noopener\">Volunteers are needed in the kitchen program\u003c/a>.\u003c/p>\n\u003ch3>\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
"disqusIdentifier": "103790 http://ww2.kqed.org/bayareabites/?p=103790",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1412,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 57
},
"modified": 1572545348,
"excerpt": "The holidays are a time for giving. Use this guide to learn about upcoming events and nonprofit organizations that are helping families in need. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The holidays are a time for giving. Use this guide to learn about upcoming events and nonprofit organizations that are helping families in need. ",
"title": "Your Bay Area Guide to Holiday Volunteering and Donations | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Your Bay Area Guide to Holiday Volunteering and Donations",
"datePublished": "2015-11-16T15:57:14-08:00",
"dateModified": "2019-10-31T11:09:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "your-bay-area-guide-to-holiday-volunteering-and-donations",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-banks-hunger-volunteer/",
"source": "Food Banks, Hunger, Volunteer",
"path": "/bayareabites/103790/your-bay-area-guide-to-holiday-volunteering-and-donations",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was originally published Nov. 16, 2015 and was updated October 31, 2019.\u003c/em>\u003c/p>\n\u003cp>It's that time of year when we give thanks by donating our time, money and goods to local charities. It's also the time of year when most nonprofit organizations receive the majority of financial contributions and requests from volunteers. That's great, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/11/volunteers-most-needed-to-feed-the-hungry-after-the-holiday-season/\" target=\"_blank\" rel=\"noopener\">but the problem is that it can overwhelm popular charities\u003c/a>; Glide often fills up its holiday volunteer spots within days of opening them up.\u003c/p>\n\u003cp>We've compiled a list of organizations all over the Bay Area that will be helping to feed the hungry over the holidays -- and throughout the year. Refer to this guide if you'd like to support these charities for upcoming events or even after the holidays are over. \u003ca href=\"http://www.handsonbayarea.org/HOC__Volunteer_Opportunity_Calendar_Page\" target=\"_blank\" rel=\"noopener\">HandsOn Bay Area also has a fairly comprehensive volunteer calendar\u003c/a> of organizations that could use your help. (If we missed your favorite nonprofit organization, please add it in the comments.)\u003c/p>\n\u003cfigure id=\"attachment_103817\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103817\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg\" alt=\"Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-SF-Food-bank-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers help distribute food to participants at one of the SF-Marin Food Bank’s pantries. \u003ccite>(Courtesy of the SF-Marin Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sfmfoodbank?ref=nf\" target=\"_blank\" rel=\"noopener\">SF-Marin Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFMFoodBank\" target=\"_blank\" rel=\"noopener\">@SFMFoodBank\u003c/a>\u003c/p>\n\u003cp>The Marin and San Francisco Food Banks merged a few years ago to become the SF-Marin Food Bank, which serves up enough food for 107,000 meals every day. During this time of year, they collect nearly half of their year's operating budget through donations. They also gather thousands of pounds of non-perishable food during this time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can drop off food donations at any of \u003ca href=\"http://www.sfmfoodbank.org/food-donation-drop-off-locations\" target=\"_blank\" rel=\"noopener\">the locations listed at the bottom of this page\u003c/a> in San Francisco or Marin.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmfoodbank.org/volunteer-opportunities\" target=\"_blank\" rel=\"noopener\">Sign up to volunteer on their website \u003c/a>either in Marin, San Francisco, or with the CalFresh team. There are also a number of \u003ca href=\"https://www.sfmfoodbank.org/events-and-promotions/\" target=\"_blank\" rel=\"noopener\">special events and promotions\u003c/a> currently underway.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/stanthonysf/\" target=\"_blank\" rel=\"noopener\">St. Anthony Foundation\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/stanthonysf\" target=\"_blank\" rel=\"noopener\">@stanthonysf\u003c/a>\u003c/p>\n\u003cp>The St. Anthony dining room serves up 3,000 meals every day of the year. It also provides a number of programs, including medical assistance and a food pantry for the homeless and low-income families.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.stanthonysf.org/donatefood/\" target=\"_blank\" rel=\"noopener\">Food can be dropped off during the weekday\u003c/a>. There are also a number of \u003ca href=\"https://www.stanthonysf.org/donatenow/\" target=\"_blank\" rel=\"noopener\">ongoing donations\u003c/a> needed.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">Volunteer positions are available in \u003ca href=\"https://www.stanthonysf.org/dining-room-free-meal-san-francisco/\" target=\"_blank\" rel=\"noopener\">the dining room\u003c/a>, \u003ca href=\"http://stanthonysf.org/clothing/\" target=\"_blank\" rel=\"noopener\">free clothing program\u003c/a>, and other parts of the organization. There are \u003ca href=\"https://www.stanthonysf.org/holidayvolunteering/\" target=\"_blank\" rel=\"noopener\">holiday-specific volunteer shifts\u003c/a> available, as well as post-holiday shifts.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glide.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Glide Memorial Church\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Glide-Memorial-Church/112256452119873\" target=\"_blank\" rel=\"noopener\">Glide Memorial Church\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/glidesf\" target=\"_blank\" rel=\"noopener\">@glidesf\u003c/a>\u003c/p>\n\u003cp>Glide's mission is to welcome everyone into their community and help those in need, whomever they may be. That happens through a \u003ca href=\"https://www.glide.org/volunteer/\">number of programs\u003c/a>, one of the biggest of which is a daily meal program that serves up breakfast, lunch, and dinner (as well as special holiday meals).\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nSee \u003ca href=\"https://connect.clickandpledge.com/w/Form/66d77485-ba3c-4010-a0ef-30a22b55c68f\" target=\"_blank\" rel=\"noopener\">what donations are needed on their website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nServe up meals by \u003ca href=\"http://www.glide.org/serveameal\" target=\"_blank\" rel=\"noopener\">volunteering with the daily free meal program\u003c/a>, though spots often fill up around the holiday season. (Cantonese and Spanish speakers are especially needed.)\u003c/p>\n\u003cp>\u003ca href=\"http://currywithoutworry.org/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Curry without Worry\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Curry-Without-Worry-207424749284087/\" target=\"_blank\" rel=\"noopener\">Curry Without Worry\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/currywow\" target=\"_blank\" rel=\"noopener\">@CurryWoW\u003c/a>\u003c/p>\n\u003cp>Curry without Worry started in 2006 to serve up hot meals to hungry people. Today, it serves tasty vegan meals every Tuesday in both San Francisco and Kathmandu.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.networkforgood.org/donation/MakeDonation.aspx?ORGID2=450552584&vlrStratCode=pHRyUw3zBf6I72DHS0%2fMdIohXlTVybyquz6gJV1eKyC9oA8HXtZb4tjo5p7m1eb4\" target=\"_blank\" rel=\"noopener\">Donations can be made online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nWeekly shifts are available to help prepare meals, serve them, and clean up. \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">Sign up online\u003c/a>. Curry without Worry is also looking for volunteers with \u003ca href=\"http://currywithoutworry.org/volunteer-for-cwow/#.WEHismQrIb0\" target=\"_blank\" rel=\"noopener\">specific organizational skills\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\" rel=\"noopener\">Food Runners\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Food-Runners-SF-1418722245060307/\" target=\"_blank\" rel=\"noopener\">Food Runner SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodrunnerssf\" target=\"_blank\" rel=\"noopener\">@FoodRunnersSF\u003c/a>\u003c/p>\n\u003cp>There's often tons of leftover food after the holidays. Fortunately, it doesn't need to go to waste. Food Runners picks up excess food from businesses and delivers over 15 tons of food each week to local food banks and charity programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIf you're a business, you can donate excess food with \u003ca href=\"http://www.foodrunners.org/donate-food/\" target=\"_blank\" rel=\"noopener\">their online form or app\u003c/a>. \u003ca href=\"http://www.foodrunners.org/donate-money/\" target=\"_blank\" rel=\"noopener\">Monetary donations\u003c/a> are also accepted.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nTo pick up and deliver all that food requires volunteers. \u003ca href=\"http://www.foodrunners.org/donate-time/\" target=\"_blank\" rel=\"noopener\">Become a regular or an on-call runner\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_103815\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-103815\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg\" alt=\"Curry without Worry serves hot meals to the hungry.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/BAB-curry-without-worry-960x720.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curry without Worry serves hot meals to the hungry. \u003ccite>(Courtesy of Curry without Worry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.accfb.org/\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/alcofoodbank\" target=\"_blank\" rel=\"noopener\">Alameda County Community Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ACCFB\" target=\"_blank\" rel=\"noopener\">@ACCFB\u003c/a>\u003c/p>\n\u003cp>The food bank provides food for over 240 agencies around the East Bay through its distribution network. It also operates an emergency food hotline, CalFresh outreach, and educational programs.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/donation/donate-food/\" target=\"_blank\" rel=\"noopener\">Check their website to find food drop off location\u003c/a>. There are also a number of food drives happening right now. Or donate to the food bank's \u003ca href=\"https://www.vfd-accfb.org/\" target=\"_blank\" rel=\"noopener\">virtual food drive\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteering/\" target=\"_blank\" rel=\"noopener\">Check on their website for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/foodbankccs/\" target=\"_blank\" rel=\"noopener\">Food Bank of Contra Costa and Solano\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/foodbankccs\" target=\"_blank\" rel=\"noopener\">@foodbankccs\u003c/a>\u003c/p>\n\u003cp>The food bank delivers food both directly to people in need and to partner nonprofit agencies which help distribute the donations.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.foodbankccs.org/give-help/donate-food.html\" target=\"_blank\" rel=\"noopener\">Food donations can be accepted at both the Concord and Fairfield warehouses\u003c/a>, which are particularly looking for fresh fruits and vegetables. Or use their \u003ca href=\"http://www.foodbankccs.org/give-help/donate-food/ongoingdrives.html\" target=\"_blank\" rel=\"noopener\">interactive map to find a local community food drive\u003c/a>. You can also donate online or start a \u003ca href=\"http://www.foodbankccs.org/give-help/donate/buy-a-bag.html\" target=\"_blank\" rel=\"noopener\">Buy a Bag fundraiser\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://volunteer.foodbankccs.org/\" target=\"_blank\" rel=\"noopener\">Visit their website to find volunteer opportunities\u003c/a> based on needs and location.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\" rel=\"noopener\">Loaves and Fishes of Contra Costa County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/loavesfishescc\" target=\"_blank\" rel=\"noopener\">@loavesfishescc\u003c/a>\u003c/p>\n\u003cp>Loaves and Fishes provides meals to the hungry of Contra Costa County. They have five dining rooms that operate daily for lunch during the week, as well as a couple of partner meal services.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://interland3.donorperfect.net/weblink/WebLink.aspx?name=E345720&id=1\">Check online for needed donations.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed to serve food, prepare it, pick it up, and oversee projects. \u003ca href=\"https://www.loavesfishescc.org/vol_landing.html\" target=\"_blank\" rel=\"noopener\">Check their website for information on how to volunteer\u003c/a> Monday through Friday.\u003c/p>\n\u003ch3>North Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/vinniesmarin/\" target=\"_blank\" rel=\"noopener\">St. Vincent de Paul Society of Marin County\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/vinniesmarin\" target=\"_blank\" rel=\"noopener\">@vinniesmarin\u003c/a>\u003c/p>\n\u003cp>Although St. Vincent's is an international Catholic charity organization, the Marin chapter is independent; all donations to Marin stay in Marin. The chapter provides a number of programs to help those in need, such as a free dining room that serves daily meals. They also offer housing assistance that includes operating affordable low-income apartments.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can \u003ca href=\"https://app.etapestry.com/hosted/StVincentdePaulSocietyof/OnlineDonation.html\" target=\"_blank\" rel=\"noopener\">donate online\u003c/a> or you can drop off donations at the San Rafael location, including food to be used at the kitchen. \u003ca href=\"http://www.vinnies.org/donate/kinds-of-gifts/\" target=\"_blank\" rel=\"noopener\">Check online for donation needs\u003c/a>. You can also \u003ca href=\"http://www.vinnies.org/give-help/sponsor-a-person/\" target=\"_blank\" rel=\"noopener\">sponsor a person in need\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\nPeople are needed every day to prepare food, serve food, organize the pantry, and clean up after meals.\u003ca href=\"http://www.vinnies.org/get-involved/\" target=\"_blank\" rel=\"noopener\"> Check online for a list of the different jobs\u003c/a> and \u003ca href=\"https://www.volgistics.com/ex/portal.dll/ap?AP=425127759\" target=\"_blank\" rel=\"noopener\">to apply to be a volunteer\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://canv.org/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CommunityActionNapaValley/\" target=\"_blank\" rel=\"noopener\">Community Action of Napa Valley\u003c/a>\u003c/p>\n\u003cp>Among its many programs, Community Action of Napa Valley operates \u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">a food bank\u003c/a> for the region. It provides seven pantry locations, as well as runs distribution programs to seniors and low-income Napa residents.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://app.etapestry.com/onlineforms/CommunityActionofNapaValle/donate.html\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a> via their website.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://canv.org/food-nutrition/food-bank/\" target=\"_blank\" rel=\"noopener\">Contact the food bank director\u003c/a> to volunteer to pick-up food, help sort, or work in the pantry. You can also contact the other programs' directors directly to volunteer for those programs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.refb.org/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Redwood-Empire-Food-Bank-115482921809001/\" target=\"_blank\" rel=\"noopener\">Redwood Empire Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/refb\" target=\"_blank\" rel=\"noopener\">@refb\u003c/a>\u003c/p>\n\u003cp>The Redwood Empire Food Bank distributes nearly 15 million pounds of food to Sonoma County residents annually through its pantry, emergency food program, and grocery boxes to seniors and meals for kids.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nIn addition to \u003ca href=\"https://interland3.donorperfect.net/weblink/weblink.aspx?name=redempire&id=1\" target=\"_blank\" rel=\"noopener\">online donations\u003c/a>, the Redwood Empire Food Bank has a number of \u003ca href=\"https://refb.org/ways-to-give/make-donation/donate-food/\" target=\"_blank\" rel=\"noopener\">drop-off locations\u003c/a> to donate food.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.refb.org/\">Sign up online to help with food sorting and packing.\u003c/a>\u003c/p>\n\u003ch3>South Bay\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener\">Second Harvest of Santa Clara and San Mateo\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">Second Harvest Food Bank\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/2ndharvest\" target=\"_blank\" rel=\"noopener\">@2ndharvest\u003c/a>\u003c/p>\n\u003cp>Since 1974, Second Harvest has been distributing food to low-income residents of San Mateo and Santa Clara Counties. It now hands out 1 million pounds of food every week, half of which is fresh produce.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\nYou can also use \u003ca href=\"https://www.shfb.org/give-help/donate-food/#most-needed-items\" target=\"_blank\" rel=\"noopener\">their online tool to find local food drives\u003c/a> near you. Or \u003ca href=\"https://www.shfb.org/mostneededfoods\" target=\"_blank\" rel=\"noopener\">donate food directly\u003c/a> at one of their three centers or multiple drop off locations.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.shfb.org/volunteer\" target=\"_blank\" rel=\"noopener\">Check online for volunteer opportunities\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/MarthasKitchenSanJose\" target=\"_blank\" rel=\"noopener\">Martha's Kitchen\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/kitchenmarthas\" target=\"_blank\" rel=\"noopener\">@KitchenMarthas\u003c/a>\u003c/p>\n\u003cp>Started as a little soup kitchen in 1981, San Jose's Martha's Kitchen now serves 25,000 meals every week. In addition to serving meals, Martha's Kitchen also prepares meals for other nonprofit organizations and distributes food.\u003c/p>\n\u003cp>\u003cstrong>Donate:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.givedirect.org/donate/index.php?cid=12235\" target=\"_blank\" rel=\"noopener\">Donate online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Volunteer:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer.html\" target=\"_blank\" rel=\"noopener\">Volunteers are needed in the kitchen program\u003c/a>.\u003c/p>\n\u003ch3>\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103790/your-bay-area-guide-to-holiday-volunteering-and-donations",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_8770",
"bayareabites_3032",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_90",
"bayareabites_91"
],
"tags": [
"bayareabites_1046",
"bayareabites_15097",
"bayareabites_10896",
"bayareabites_15094",
"bayareabites_1602",
"bayareabites_3941",
"bayareabites_8676",
"bayareabites_248",
"bayareabites_15093",
"bayareabites_15095",
"bayareabites_15100",
"bayareabites_15098",
"bayareabites_12738",
"bayareabites_15099",
"bayareabites_15096",
"bayareabites_1045"
],
"featImg": "bayareabites_103816",
"label": "source_bayareabites_103790"
},
"bayareabites_102917": {
"type": "posts",
"id": "bayareabites_102917",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102917",
"score": null,
"sort": [
1447686006000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447686006,
"format": "image",
"disqusTitle": "Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie",
"title": "Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>For me, no Thanksgiving feast is complete without a big ol' slice of pumpkin pie topped with whipped cream. No matter where I spend Thanksgiving, I always make this pie. (Even when I’ve spent Thanksgiving in Scotland where no one understands the holiday and my awesome in-laws humor me by hosting a Thanksgiving dinner on the following Saturday. I still make this pie with my can of pumpkin that I’ve carried thousands of miles just for this treat.)\u003c/p>\n\u003cp>This particular recipe is the one I’ve tweaked and finessed for what seems like my entire life. It has a nice balance of spices which I add individually rather than using “pumpkin pie spice” mix. That way, I can amp up the ginger and forgo the cloves (I'm not a fan.) I also always make it with canned pumpkin because I find that it's less watery and more consistent in texture than using a fresh pumpkin (see \u003cstrong>Note\u003c/strong> below if you want to make your own puree). Just don’t grab the can that is labeled “pumpkin pie filling” as that is pre-spiced.\u003c/p>\n\u003cp>I always make homemade pie dough—for this and any pie I’m going to take the time and effort to bake—and I urge you to do the same. It’s not as hard as you think, and you can make it up to 3 months in advance and freeze it (just thaw it out overnight and then roll it out.) It makes a world of difference in your finished pie.\u003c/p>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you do want to use fresh pumpkin puree, just find a small Sugar Pie pumpkin, cut it into wedges, scoop out the seeds, and roast it on a baking sheet at 375F until it is very tender. Scoop out the soft pumpkin flesh, puree it in a food processor and measure out just less than 2 cups puree.\u003c/p>\n\u003cp>Don’t forget the whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Spiced Maple Pumpkin Pie\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Flaky Pie Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>7 tbsp very cold unsalted butter, cut into cubes\u003c/li>\n\u003cli>6–7 tbsp very cold water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Spiced Maple Pumpkin Filling\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (15 oz) can pumpkin puree (not pie filling)\u003c/li>\n\u003cli>1/3 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003cli>1 tbsp vanilla extract\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>Whipped cream, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>\u003cstrong>Prepare the pie dough:\u003c/strong> In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74436,74435\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"103376,103377,103362,103374,103368,103375,103373,103372,103371,103358,103357,103354\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"103369,103361,103360\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pumpkin puree, brown sugar, maple syrup, milk, cream eggs, flour, spices, and salt until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"103364,103370,103366,103381\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the filling into the partially baked crust (depending on how deep your pie shell is, you may or may not be able to pour all of the filling into the shell, just fill as much as possible without overflowing). Bake until the filling is set but still jiggles slightly in the center when nudged, about 45 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg\" alt=\"Pour the filling into the partially baked crust.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the filling into the partially baked crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Let cool on a wire rack for at least 1 hour before serving. Once cooled to room temperature you can refrigerate the pie for up to 2 days before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg\" alt=\"Let cool on a wire rack for at least 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a wire rack for at least 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "102917 http://ww2.kqed.org/bayareabites/?p=102917",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 905,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1571962099,
"excerpt": "Sweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one. ",
"title": "Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie",
"datePublished": "2015-11-16T07:00:06-08:00",
"dateModified": "2019-10-24T17:08:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-dessert-classic-spiced-maple-pumpkin-pie",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/102917/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For me, no Thanksgiving feast is complete without a big ol' slice of pumpkin pie topped with whipped cream. No matter where I spend Thanksgiving, I always make this pie. (Even when I’ve spent Thanksgiving in Scotland where no one understands the holiday and my awesome in-laws humor me by hosting a Thanksgiving dinner on the following Saturday. I still make this pie with my can of pumpkin that I’ve carried thousands of miles just for this treat.)\u003c/p>\n\u003cp>This particular recipe is the one I’ve tweaked and finessed for what seems like my entire life. It has a nice balance of spices which I add individually rather than using “pumpkin pie spice” mix. That way, I can amp up the ginger and forgo the cloves (I'm not a fan.) I also always make it with canned pumpkin because I find that it's less watery and more consistent in texture than using a fresh pumpkin (see \u003cstrong>Note\u003c/strong> below if you want to make your own puree). Just don’t grab the can that is labeled “pumpkin pie filling” as that is pre-spiced.\u003c/p>\n\u003cp>I always make homemade pie dough—for this and any pie I’m going to take the time and effort to bake—and I urge you to do the same. It’s not as hard as you think, and you can make it up to 3 months in advance and freeze it (just thaw it out overnight and then roll it out.) It makes a world of difference in your finished pie.\u003c/p>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you do want to use fresh pumpkin puree, just find a small Sugar Pie pumpkin, cut it into wedges, scoop out the seeds, and roast it on a baking sheet at 375F until it is very tender. Scoop out the soft pumpkin flesh, puree it in a food processor and measure out just less than 2 cups puree.\u003c/p>\n\u003cp>Don’t forget the whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Spiced Maple Pumpkin Pie\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Flaky Pie Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>7 tbsp very cold unsalted butter, cut into cubes\u003c/li>\n\u003cli>6–7 tbsp very cold water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Spiced Maple Pumpkin Filling\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (15 oz) can pumpkin puree (not pie filling)\u003c/li>\n\u003cli>1/3 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003cli>1 tbsp vanilla extract\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>Whipped cream, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>\u003cstrong>Prepare the pie dough:\u003c/strong> In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "74436,74435",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "103376,103377,103362,103374,103368,103375,103373,103372,103371,103358,103357,103354",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "103369,103361,103360",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pumpkin puree, brown sugar, maple syrup, milk, cream eggs, flour, spices, and salt until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "103364,103370,103366,103381",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the filling into the partially baked crust (depending on how deep your pie shell is, you may or may not be able to pour all of the filling into the shell, just fill as much as possible without overflowing). Bake until the filling is set but still jiggles slightly in the center when nudged, about 45 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg\" alt=\"Pour the filling into the partially baked crust.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the filling into the partially baked crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Let cool on a wire rack for at least 1 hour before serving. Once cooled to room temperature you can refrigerate the pie for up to 2 days before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg\" alt=\"Let cool on a wire rack for at least 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a wire rack for at least 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102917/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_1516",
"bayareabites_1653",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_1873"
],
"tags": [
"bayareabites_228",
"bayareabites_2996",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_103382",
"label": "source_bayareabites_102917"
},
"bayareabites_102972": {
"type": "posts",
"id": "bayareabites_102972",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102972",
"score": null,
"sort": [
1447596004000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447596004,
"format": "image",
"disqusTitle": "Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney",
"title": "Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a purist when it comes to Thanksgiving, and if you’ve read any of my other \u003ca href=\"http://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/\">Thanksgiving\u003c/a> posts you are well aware of this. For any other holiday, I’m happy to mix it up, try new things, get wacky with the menu. But not Thanksgiving. So finding a potential new cranberry sauce—in the guise of chutney—took me by surprise.\u003c/p>\n\u003cp>For as long as I can remember, I’ve made the simmered \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">cranberry sauce\u003c/a> that my grandmother always made: equal parts orange juice and sugar with a bag of cranberries, cooked until they pop. Simple, easy, I could do it with my eyes closed. But this year, I thought I’d take those simple ingredients to the next level and try something ever so slightly different (without completely veering off course!)\u003c/p>\n\u003cp>Enter this stunning cranberry-apple chutney. I pumped up the orange flavor by using both the zest and juice and added a bit of zing and spice with ginger and apple cider vinegar. A darker sweetness comes from the brown sugar, and the added sweet-tart apple makes you almost want to just sit and eat this right out of the bowl with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_102989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg\" alt=\"The orange flavor is pumped up by using both the zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The orange flavor is pumped up by using both the zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This succulent side is great alongside turkey and stuffing, and equally at home lavishly spread on the next day's requisite turkey sandwich (on sourdough with mayo).\u003c/p>\n\u003ch3>Sweet and Tangy Cranberry-Apple Chutney\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (10 oz) package fresh or frozen cranberries\u003c/li>\n\u003cli>2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks\u003c/li>\n\u003cli>1/2 cup brown sugar\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup orange juice\u003c/li>\n\u003cli>2 tbsp apple cider vinegar\u003c/li>\n\u003cli>1 tbsp freshly grated ginger\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102981\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg\" alt=\"Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg\" alt=\"Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the heat to low and let simmer, partially covered and stirring occasionally, until the fruits are soft and tender and the mixture thickens, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Let cool to room temperature, then transfer to an airtight container and refrigerate until ready to serve. The chutney will keep in the fridge for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "102972 http://ww2.kqed.org/bayareabites/?p=102972",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 444,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1571962122,
"excerpt": "No Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "No Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.",
"title": "Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney",
"datePublished": "2015-11-15T06:00:04-08:00",
"dateModified": "2019-10-24T17:08:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/102972/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a purist when it comes to Thanksgiving, and if you’ve read any of my other \u003ca href=\"http://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/\">Thanksgiving\u003c/a> posts you are well aware of this. For any other holiday, I’m happy to mix it up, try new things, get wacky with the menu. But not Thanksgiving. So finding a potential new cranberry sauce—in the guise of chutney—took me by surprise.\u003c/p>\n\u003cp>For as long as I can remember, I’ve made the simmered \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">cranberry sauce\u003c/a> that my grandmother always made: equal parts orange juice and sugar with a bag of cranberries, cooked until they pop. Simple, easy, I could do it with my eyes closed. But this year, I thought I’d take those simple ingredients to the next level and try something ever so slightly different (without completely veering off course!)\u003c/p>\n\u003cp>Enter this stunning cranberry-apple chutney. I pumped up the orange flavor by using both the zest and juice and added a bit of zing and spice with ginger and apple cider vinegar. A darker sweetness comes from the brown sugar, and the added sweet-tart apple makes you almost want to just sit and eat this right out of the bowl with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_102989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg\" alt=\"The orange flavor is pumped up by using both the zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The orange flavor is pumped up by using both the zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This succulent side is great alongside turkey and stuffing, and equally at home lavishly spread on the next day's requisite turkey sandwich (on sourdough with mayo).\u003c/p>\n\u003ch3>Sweet and Tangy Cranberry-Apple Chutney\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (10 oz) package fresh or frozen cranberries\u003c/li>\n\u003cli>2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks\u003c/li>\n\u003cli>1/2 cup brown sugar\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup orange juice\u003c/li>\n\u003cli>2 tbsp apple cider vinegar\u003c/li>\n\u003cli>1 tbsp freshly grated ginger\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102981\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg\" alt=\"Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg\" alt=\"Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the heat to low and let simmer, partially covered and stirring occasionally, until the fruits are soft and tender and the mixture thickens, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Let cool to room temperature, then transfer to an airtight container and refrigerate until ready to serve. The chutney will keep in the fridge for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102972/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_9893",
"bayareabites_9904",
"bayareabites_15039",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_102984",
"label": "source_bayareabites_102972"
},
"bayareabites_103172": {
"type": "posts",
"id": "bayareabites_103172",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103172",
"score": null,
"sort": [
1447513226000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447513226,
"format": "image",
"disqusTitle": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger",
"title": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.\u003c/p>\n\u003cp>Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.\u003c/p>\n\u003cp>For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_103304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg\" alt=\"Peel the butternut squash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the butternut squash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Butternut Squash Soup with Apples and Ginger\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 tart apples, peeled, cored and chopped\u003c/li>\n\u003cli>2 teaspoons grated fresh ginger\u003c/li>\n\u003cli>3 1/2 cups chicken stock, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>Crème fraiche, for serving\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf parsley leaves, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg\" alt=\"Slice the squash horizontally and scoop out the seeds. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the squash horizontally and scoop out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg\" alt=\"Slice squash into 1-inch cubes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice squash into 1-inch cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg\" alt=\"Dice onion.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg\" alt=\"Peel, core and chop apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, core and chop apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg\" alt=\"Grate ginger.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grate ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg\" alt=\"Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg\" alt=\"Roast, turning occasionally, until tender, about 30 to 40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, turning occasionally, until tender, about 30 to 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg\" alt=\"Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg\" alt=\"Stir in the roasted squash, chicken stock, and cream.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the roasted squash, chicken stock, and cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-blend1.jpg\" alt=\"Ladle the soup mixture into a blender and puree until silky smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the soup mixture into a blender and puree until silky smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103297\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg\" alt=\"Add enough additional chicken stock as needed to make a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add enough additional chicken stock as needed to make a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg\" alt=\"Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "103172 http://ww2.kqed.org/bayareabites/?p=103172",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 568,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1571962158,
"excerpt": "Start your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Start your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream. ",
"title": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger",
"datePublished": "2015-11-14T07:00:26-08:00",
"dateModified": "2019-10-24T17:09:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/103172/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.\u003c/p>\n\u003cp>Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.\u003c/p>\n\u003cp>For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_103304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg\" alt=\"Peel the butternut squash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the butternut squash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Butternut Squash Soup with Apples and Ginger\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 tart apples, peeled, cored and chopped\u003c/li>\n\u003cli>2 teaspoons grated fresh ginger\u003c/li>\n\u003cli>3 1/2 cups chicken stock, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>Crème fraiche, for serving\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf parsley leaves, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg\" alt=\"Slice the squash horizontally and scoop out the seeds. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the squash horizontally and scoop out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg\" alt=\"Slice squash into 1-inch cubes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice squash into 1-inch cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg\" alt=\"Dice onion.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg\" alt=\"Peel, core and chop apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, core and chop apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg\" alt=\"Grate ginger.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grate ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg\" alt=\"Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg\" alt=\"Roast, turning occasionally, until tender, about 30 to 40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, turning occasionally, until tender, about 30 to 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg\" alt=\"Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg\" alt=\"Stir in the roasted squash, chicken stock, and cream.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the roasted squash, chicken stock, and cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-blend1.jpg\" alt=\"Ladle the soup mixture into a blender and puree until silky smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the soup mixture into a blender and puree until silky smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103297\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg\" alt=\"Add enough additional chicken stock as needed to make a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add enough additional chicken stock as needed to make a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg\" alt=\"Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103172/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15149",
"bayareabites_15012"
],
"categories": [
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_469",
"bayareabites_1642",
"bayareabites_2016",
"bayareabites_15072",
"bayareabites_439",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_103276",
"label": "source_bayareabites_103172"
},
"bayareabites_102974": {
"type": "posts",
"id": "bayareabites_102974",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102974",
"score": null,
"sort": [
1447509607000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447509607,
"format": "image",
"disqusTitle": "Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)",
"title": "Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>For many folks, Thanksgiving doesn’t end on Thursday. With family and friends in town, you might be looking for a quick and easy way to deliciously feed the masses! Enter this crowd-pleasing hash recipe. I mean, who doesn’t like a good hash?\u003c/p>\n\u003cp>With a mix of roasted sweet potatoes, Yukon gold potatoes, sweet roasted red peppers, corn, and cilantro, this is a whole new way to eat turkey for breakfast. It’s terrific on its own, or top each portion off with a fried egg. Put out bowls of plain yogurt and lime wedges, and you have yourself a brunch-time party. Especially if you serve this with mimosas!\u003c/p>\n\u003cp>This hash is also easy to personalize with other leftovers from your Thanksgiving feast. Add a few roasted Brussels sprouts or cauliflower if you like, and carrots or other root vegetables would be right at home here.\u003c/p>\n\u003cp>If you really do have masses to feed, double the recipe.\u003c/p>\n\u003cfigure id=\"attachment_103066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Morning-After Turkey Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb orange sweet potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>1 lb Yukon gold potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1/2 cup fresh or thawed frozen corn kernels\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>4 oz jar diced pimiento peppers or chopped roasted red bell pepper\u003c/li>\n\u003cli>1/4 cup chopped cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg\" alt=\"Peel the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg\" alt=\"Dice the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 400°F. On a rimmed baking sheet, toss the sweet potatoes and Yukon gold potatoes with a drizzle of olive oil and sprinkle with salt. Roast until tender and brown, stirring occasionally, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg\" alt=\"Roast the potatoes until tender and brown.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the potatoes until tender and brown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a large frying pan over medium heat, warm 1 tbsp oil. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. Add the roasted potatoes and cilantro and stir to combine. Season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg\" alt=\"Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103064\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg\" alt=\"Add the roasted potatoes and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted potatoes and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve the hash with a dollop of yogurt, a sprinkle of cilantro, and the lime wedges. Or top each portion with a fried egg.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "102974 http://ww2.kqed.org/bayareabites/?p=102974",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 454,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1571962177,
"excerpt": "Turkey for breakfast? Use up your leftovers with this heavenly hash--a delicious combination of root veggies, spices, roasted peppers, and corn--and top it all off with a fried egg.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Turkey for breakfast? Use up your leftovers with this heavenly hash--a delicious combination of root veggies, spices, roasted peppers, and corn--and top it all off with a fried egg.",
"title": "Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)",
"datePublished": "2015-11-14T06:00:07-08:00",
"dateModified": "2019-10-24T17:09:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/102974/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many folks, Thanksgiving doesn’t end on Thursday. With family and friends in town, you might be looking for a quick and easy way to deliciously feed the masses! Enter this crowd-pleasing hash recipe. I mean, who doesn’t like a good hash?\u003c/p>\n\u003cp>With a mix of roasted sweet potatoes, Yukon gold potatoes, sweet roasted red peppers, corn, and cilantro, this is a whole new way to eat turkey for breakfast. It’s terrific on its own, or top each portion off with a fried egg. Put out bowls of plain yogurt and lime wedges, and you have yourself a brunch-time party. Especially if you serve this with mimosas!\u003c/p>\n\u003cp>This hash is also easy to personalize with other leftovers from your Thanksgiving feast. Add a few roasted Brussels sprouts or cauliflower if you like, and carrots or other root vegetables would be right at home here.\u003c/p>\n\u003cp>If you really do have masses to feed, double the recipe.\u003c/p>\n\u003cfigure id=\"attachment_103066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103066\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-pop-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Morning-After Turkey Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb orange sweet potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>1 lb Yukon gold potatoes, peeled and cut into small pieces\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1/2 cup fresh or thawed frozen corn kernels\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>4 oz jar diced pimiento peppers or chopped roasted red bell pepper\u003c/li>\n\u003cli>1/4 cup chopped cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg\" alt=\"Peel the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-peel-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg\" alt=\"Dice the potatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-diced-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice the potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 400°F. On a rimmed baking sheet, toss the sweet potatoes and Yukon gold potatoes with a drizzle of olive oil and sprinkle with salt. Roast until tender and brown, stirring occasionally, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg\" alt=\"Roast the potatoes until tender and brown.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-cooked-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the potatoes until tender and brown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a large frying pan over medium heat, warm 1 tbsp oil. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. Add the roasted potatoes and cilantro and stir to combine. Season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg\" alt=\"Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103064\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103064\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg\" alt=\"Add the roasted potatoes and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-mix-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted potatoes and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve the hash with a dollop of yogurt, a sprinkle of cilantro, and the lime wedges. Or top each portion with a fried egg.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg\" alt=\"Serve the hash topped with a fried egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkey-hash-popped-egg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the hash topped with a fried egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102974/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15101"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_3042",
"bayareabites_477",
"bayareabites_546",
"bayareabites_530",
"bayareabites_8547",
"bayareabites_2962",
"bayareabites_3041"
],
"featImg": "bayareabites_103053",
"label": "source_bayareabites_102974"
},
"bayareabites_103164": {
"type": "posts",
"id": "bayareabites_103164",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103164",
"score": null,
"sort": [
1447430404000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447430404,
"format": "image",
"disqusTitle": "Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme",
"title": "Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Sweet, earthy, and beautifully hued, carrots and parsnips are equally at home together in a simple yet delicious side dish—a must-have on your Thanksgiving table.\u003c/p>\n\u003cp>Roasting root vegetables, or even winter squashes, brings out their sugary flavors and caramelizes the exterior while the interior becomes meltingly tender. The honey adds another level of sweetness, and the thyme brings in savory tones.\u003c/p>\n\u003cp>For a colorful presentation, choose heirloom carrots, which come in deep purples, yellow, oranges, and white. You can also use all carrots or all parsnips, or mix it up by adding more root vegetables like yellow sweet potatoes, yams, and turnips.\u003c/p>\n\u003cfigure id=\"attachment_103231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-colors.jpg\" alt=\"Heirloom carrots in a variety of colors.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom carrots in a variety of colors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Honey-Roasted Carrots and Parsnips\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb parsnips, trimmed and peeled\u003c/li>\n\u003cli>1 lb small carrots, tops removed and scrubbed\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-peel.jpg\" alt=\"Trim and peel the parsnips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 425°F. Cut the parsnips and carrots into equal sized wedges (or leave whole if small). Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103239\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-precook.jpg\" alt=\"Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. Drizzle the remaining 1 tbsp honey over the vegetables about 5 minutes before they are done.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-cooked.jpg\" alt=\"Roast, tossing occasionally, until tender and golden brown, 35–40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish.jpg\" alt=\"Serve the Honey-Roasted Carrots and Parsnips right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Honey-Roasted Carrots and Parsnips right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "103164 http://ww2.kqed.org/bayareabites/?p=103164",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 290,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1571962192,
"excerpt": "This simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.",
"title": "Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme",
"datePublished": "2015-11-13T08:00:04-08:00",
"dateModified": "2019-10-24T17:09:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/103164/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sweet, earthy, and beautifully hued, carrots and parsnips are equally at home together in a simple yet delicious side dish—a must-have on your Thanksgiving table.\u003c/p>\n\u003cp>Roasting root vegetables, or even winter squashes, brings out their sugary flavors and caramelizes the exterior while the interior becomes meltingly tender. The honey adds another level of sweetness, and the thyme brings in savory tones.\u003c/p>\n\u003cp>For a colorful presentation, choose heirloom carrots, which come in deep purples, yellow, oranges, and white. You can also use all carrots or all parsnips, or mix it up by adding more root vegetables like yellow sweet potatoes, yams, and turnips.\u003c/p>\n\u003cfigure id=\"attachment_103231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-colors.jpg\" alt=\"Heirloom carrots in a variety of colors.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom carrots in a variety of colors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Honey-Roasted Carrots and Parsnips\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb parsnips, trimmed and peeled\u003c/li>\n\u003cli>1 lb small carrots, tops removed and scrubbed\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-peel.jpg\" alt=\"Trim and peel the parsnips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 425°F. Cut the parsnips and carrots into equal sized wedges (or leave whole if small). Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103239\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-precook.jpg\" alt=\"Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. Drizzle the remaining 1 tbsp honey over the vegetables about 5 minutes before they are done.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-cooked.jpg\" alt=\"Roast, tossing occasionally, until tender and golden brown, 35–40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish.jpg\" alt=\"Serve the Honey-Roasted Carrots and Parsnips right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Honey-Roasted Carrots and Parsnips right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103164/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_1873"
],
"tags": [
"bayareabites_9017",
"bayareabites_876",
"bayareabites_14012",
"bayareabites_15071",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_1031",
"bayareabites_199"
],
"featImg": "bayareabites_103235",
"label": "source_bayareabites_103164"
},
"bayareabites_102926": {
"type": "posts",
"id": "bayareabites_102926",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102926",
"score": null,
"sort": [
1447344050000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1447344050,
"format": "image",
"disqusTitle": "Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère",
"title": "Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.\u003cbr>\n[aside postID='bayareabites_89601,bayareabites_53169' label='Thanksgiving Sides to Try']\u003cbr>\nNow, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter's. She, of course, likes them. Go figure.)\u003c/p>\n\u003cp>I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.\u003c/p>\n\u003cp>Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!\u003c/p>\n\u003cp>But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.\u003c/p>\n\u003cfigure id=\"attachment_103089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Brussels Sprouts Gratin with Bacon and Gruyère\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs small, tender Brussels sprouts, trimmed and halved\u003c/li>\n\u003cli>4 oz thick sliced bacon, chopped\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1 packed cup shredded Gruyere cheese (about 6 oz)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg\" alt=\"Tender Brussels sprouts, trimmed and halved.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tender Brussels sprouts, trimmed and halved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg\" alt=\"Chop the bacon and thinly slice the shallots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the bacon and thinly slice the shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg\" alt=\"Blanch the sprouts until just tender, 3 to 7 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the sprouts until just tender, 3 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.\u003c/li>\n\u003cli>Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg\" alt=\"Drain off all but 2 tbsp fat and add the bacon and butter to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain off all but 2 tbsp fat and add the bacon and butter to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg\" alt=\"Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg\" alt=\"Add 1/2 cup of the cheese and stir until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup of the cheese and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg\" alt=\"Add the Brussels sprouts to the sauce and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Brussels sprouts to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg\" alt=\" Spread into an even later. Sprinkle with the remaining cheese.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even later. Sprinkle with the remaining cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "102926 http://ww2.kqed.org/bayareabites/?p=102926",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 656,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1571962207,
"excerpt": "Flecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Flecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.",
"title": "Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère",
"datePublished": "2015-11-12T08:00:50-08:00",
"dateModified": "2019-10-24T17:10:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_89601,bayareabites_53169",
"label": "Thanksgiving Sides to Try "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNow, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter's. She, of course, likes them. Go figure.)\u003c/p>\n\u003cp>I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.\u003c/p>\n\u003cp>Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!\u003c/p>\n\u003cp>But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.\u003c/p>\n\u003cfigure id=\"attachment_103089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Brussels Sprouts Gratin with Bacon and Gruyère\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs small, tender Brussels sprouts, trimmed and halved\u003c/li>\n\u003cli>4 oz thick sliced bacon, chopped\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1 packed cup shredded Gruyere cheese (about 6 oz)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg\" alt=\"Tender Brussels sprouts, trimmed and halved.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tender Brussels sprouts, trimmed and halved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg\" alt=\"Chop the bacon and thinly slice the shallots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the bacon and thinly slice the shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg\" alt=\"Blanch the sprouts until just tender, 3 to 7 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the sprouts until just tender, 3 to 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.\u003c/li>\n\u003cli>Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg\" alt=\"Drain off all but 2 tbsp fat and add the bacon and butter to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-butter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain off all but 2 tbsp fat and add the bacon and butter to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg\" alt=\"Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-bacon-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg\" alt=\"Add 1/2 cup of the cheese and stir until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup of the cheese and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg\" alt=\"Add the Brussels sprouts to the sauce and stir to combine. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-sprouts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Brussels sprouts to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg\" alt=\" Spread into an even later. Sprinkle with the remaining cheese.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-add-cheese1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even later. Sprinkle with the remaining cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-in-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/brusselsprouts-finish-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102926/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15149",
"bayareabites_15012"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_278",
"bayareabites_2898",
"bayareabites_14750",
"bayareabites_15035",
"bayareabites_12787",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_103086",
"label": "source_bayareabites_102926"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=holidays-and-traditions": {
"isFetching": false,
"latestQuery": {
"from": 168,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 651,
"relation": "eq"
},
"items": [
"bayareabites_103949",
"bayareabites_103202",
"bayareabites_103190",
"bayareabites_103196",
"bayareabites_103183",
"bayareabites_103790",
"bayareabites_102917",
"bayareabites_102972",
"bayareabites_103172",
"bayareabites_102974",
"bayareabites_103164",
"bayareabites_102926"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_holidays-and-traditions": {
"isLoading": true
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"source_bayareabites_103949": {
"type": "terms",
"id": "source_bayareabites_103949",
"meta": {
"override": true
},
"name": "politics, activism, food safety",
"link": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"isLoading": false
},
"source_bayareabites_103202": {
"type": "terms",
"id": "source_bayareabites_103202",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_103190": {
"type": "terms",
"id": "source_bayareabites_103190",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_103196": {
"type": "terms",
"id": "source_bayareabites_103196",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_103183": {
"type": "terms",
"id": "source_bayareabites_103183",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_103790": {
"type": "terms",
"id": "source_bayareabites_103790",
"meta": {
"override": true
},
"name": "Food Banks, Hunger, Volunteer",
"link": "https://ww2.kqed.org/bayareabites/category/food-banks-hunger-volunteer/",
"isLoading": false
},
"source_bayareabites_102917": {
"type": "terms",
"id": "source_bayareabites_102917",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_102972": {
"type": "terms",
"id": "source_bayareabites_102972",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_103172": {
"type": "terms",
"id": "source_bayareabites_103172",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_102974": {
"type": "terms",
"id": "source_bayareabites_102974",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_103164": {
"type": "terms",
"id": "source_bayareabites_103164",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"source_bayareabites_102926": {
"type": "terms",
"id": "source_bayareabites_102926",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_12697": {
"type": "terms",
"id": "bayareabites_12697",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12697",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food labels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food labels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7160,
"slug": "food-labels",
"isLoading": false,
"link": "/bayareabites/tag/food-labels"
},
"bayareabites_14731": {
"type": "terms",
"id": "bayareabites_14731",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat labeling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99107,
"slug": "meat-labeling",
"isLoading": false,
"link": "/bayareabites/tag/meat-labeling"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_543": {
"type": "terms",
"id": "bayareabites_543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 508,
"slug": "turkey",
"isLoading": false,
"link": "/bayareabites/tag/turkey"
},
"bayareabites_15101": {
"type": "terms",
"id": "bayareabites_15101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15101",
"found": true
},
"relationships": {
"ogImgId": {
"data": {
"type": "attachments",
"id": "bayareabites_103066"
}
},
"twImgId": {
"data": {
"type": "attachments",
"id": "bayareabites_103066"
}
}
},
"featImg": null,
"name": "Transform Your Thanksgiving Leftovers",
"description": "Go beyond turkey sandwiches and turn your leftovers into some truly magnificent dishes with our special recipes.",
"taxonomy": "series",
"headData": {
"twImgId": "bayareabites_103066",
"twTitle": null,
"ogTitle": null,
"ogImgId": "bayareabites_103066",
"twDescription": null,
"description": "Go beyond turkey sandwiches and turn your leftovers into some truly magnificent dishes with our special recipes.",
"title": "Transform Your Thanksgiving Leftovers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99431,
"slug": "thanksgiving-leftovers",
"isLoading": false,
"link": "/bayareabites/series/thanksgiving-leftovers"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_14362": {
"type": "terms",
"id": "bayareabites_14362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14362",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seasonal recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seasonal recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98738,
"slug": "seasonal-recipes",
"isLoading": false,
"link": "/bayareabites/category/seasonal-recipes"
},
"bayareabites_9017": {
"type": "terms",
"id": "bayareabites_9017",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9017",
"found": true
},
"relationships": {},
"featImg": null,
"name": "carrots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "carrots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3470,
"slug": "carrots",
"isLoading": false,
"link": "/bayareabites/tag/carrots"
},
"bayareabites_546": {
"type": "terms",
"id": "bayareabites_546",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "546",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leftovers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leftovers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 511,
"slug": "leftovers",
"isLoading": false,
"link": "/bayareabites/tag/leftovers"
},
"bayareabites_689": {
"type": "terms",
"id": "bayareabites_689",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "689",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mashed potatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mashed potatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 654,
"slug": "mashed-potatoes",
"isLoading": false,
"link": "/bayareabites/tag/mashed-potatoes"
},
"bayareabites_538": {
"type": "terms",
"id": "bayareabites_538",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "538",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mushrooms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mushrooms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 503,
"slug": "mushrooms",
"isLoading": false,
"link": "/bayareabites/tag/mushrooms"
},
"bayareabites_15078": {
"type": "terms",
"id": "bayareabites_15078",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15078",
"found": true
},
"relationships": {},
"featImg": null,
"name": "onions",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "onions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99408,
"slug": "onions",
"isLoading": false,
"link": "/bayareabites/tag/onions"
},
"bayareabites_300": {
"type": "terms",
"id": "bayareabites_300",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "300",
"found": true
},
"relationships": {},
"featImg": null,
"name": "potatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "potatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 265,
"slug": "potatoes",
"isLoading": false,
"link": "/bayareabites/tag/potatoes"
},
"bayareabites_3372": {
"type": "terms",
"id": "bayareabites_3372",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3372",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shepherd's pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shepherd's pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2270,
"slug": "shepherds-pie",
"isLoading": false,
"link": "/bayareabites/tag/shepherds-pie"
},
"bayareabites_8547": {
"type": "terms",
"id": "bayareabites_8547",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8547",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving leftovers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving leftovers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3000,
"slug": "thanksgiving-leftovers",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving-leftovers"
},
"bayareabites_2962": {
"type": "terms",
"id": "bayareabites_2962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2067,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving-recipes"
},
"bayareabites_8811": {
"type": "terms",
"id": "bayareabites_8811",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8811",
"found": true
},
"relationships": {},
"featImg": null,
"name": "enchiladas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "enchiladas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3264,
"slug": "enchiladas",
"isLoading": false,
"link": "/bayareabites/tag/enchiladas"
},
"bayareabites_180": {
"type": "terms",
"id": "bayareabites_180",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "180",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 145,
"slug": "mexican",
"isLoading": false,
"link": "/bayareabites/tag/mexican"
},
"bayareabites_15076": {
"type": "terms",
"id": "bayareabites_15076",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15076",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomatillo sauce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomatillo sauce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99406,
"slug": "tomatillo-sauce",
"isLoading": false,
"link": "/bayareabites/tag/tomatillo-sauce"
},
"bayareabites_2417": {
"type": "terms",
"id": "bayareabites_2417",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2417",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomatillos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomatillos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1797,
"slug": "tomatillos",
"isLoading": false,
"link": "/bayareabites/tag/tomatillos"
},
"bayareabites_15075": {
"type": "terms",
"id": "bayareabites_15075",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15075",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey enchiladas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey enchiladas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99405,
"slug": "turkey-enchiladas",
"isLoading": false,
"link": "/bayareabites/tag/turkey-enchiladas"
},
"bayareabites_2148": {
"type": "terms",
"id": "bayareabites_2148",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2148",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chile",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chile Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1604,
"slug": "chile",
"isLoading": false,
"link": "/bayareabites/tag/chile"
},
"bayareabites_2701": {
"type": "terms",
"id": "bayareabites_2701",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2701",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lime",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lime Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1912,
"slug": "lime",
"isLoading": false,
"link": "/bayareabites/tag/lime"
},
"bayareabites_439": {
"type": "terms",
"id": "bayareabites_439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 404,
"slug": "soup",
"isLoading": false,
"link": "/bayareabites/tag/soup"
},
"bayareabites_15077": {
"type": "terms",
"id": "bayareabites_15077",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15077",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tortilla soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tortilla soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99407,
"slug": "tortilla-soup",
"isLoading": false,
"link": "/bayareabites/tag/tortilla-soup"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_15074": {
"type": "terms",
"id": "bayareabites_15074",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15074",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey stock",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey stock Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99404,
"slug": "turkey-stock",
"isLoading": false,
"link": "/bayareabites/tag/turkey-stock"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_1046": {
"type": "terms",
"id": "bayareabites_1046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Alameda County Community Food Bank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Alameda County Community Food Bank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 947,
"slug": "alameda-county-community-food-bank",
"isLoading": false,
"link": "/bayareabites/tag/alameda-county-community-food-bank"
},
"bayareabites_15097": {
"type": "terms",
"id": "bayareabites_15097",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15097",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Community Action of Napa Valley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Community Action of Napa Valley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99427,
"slug": "community-action-of-napa-valley",
"isLoading": false,
"link": "/bayareabites/tag/community-action-of-napa-valley"
},
"bayareabites_10896": {
"type": "terms",
"id": "bayareabites_10896",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10896",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Curry Without Worry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Curry Without Worry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5354,
"slug": "curry-without-worry",
"isLoading": false,
"link": "/bayareabites/tag/curry-without-worry"
},
"bayareabites_15094": {
"type": "terms",
"id": "bayareabites_15094",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15094",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food Bank of Contra Costa and Solano",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food Bank of Contra Costa and Solano Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99424,
"slug": "food-bank-of-contra-costa-and-solano",
"isLoading": false,
"link": "/bayareabites/tag/food-bank-of-contra-costa-and-solano"
},
"bayareabites_1602": {
"type": "terms",
"id": "bayareabites_1602",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1602",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2112,
"slug": "food-banks",
"isLoading": false,
"link": "/bayareabites/tag/food-banks"
},
"bayareabites_3941": {
"type": "terms",
"id": "bayareabites_3941",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3941",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food runners",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food runners Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2500,
"slug": "food-runners",
"isLoading": false,
"link": "/bayareabites/tag/food-runners"
},
"bayareabites_8676": {
"type": "terms",
"id": "bayareabites_8676",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8676",
"found": true
},
"relationships": {},
"featImg": null,
"name": "glide",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "glide Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3129,
"slug": "glide",
"isLoading": false,
"link": "/bayareabites/tag/glide"
},
"bayareabites_248": {
"type": "terms",
"id": "bayareabites_248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hunger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hunger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 213,
"slug": "hunger",
"isLoading": false,
"link": "/bayareabites/tag/hunger"
},
"bayareabites_15093": {
"type": "terms",
"id": "bayareabites_15093",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15093",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hunger bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hunger bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99423,
"slug": "hunger-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/hunger-bay-area"
},
"bayareabites_15095": {
"type": "terms",
"id": "bayareabites_15095",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15095",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Loaves and Fishes of Contra Costa County",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Loaves and Fishes of Contra Costa County Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99425,
"slug": "loaves-and-fishes-of-contra-costa-county",
"isLoading": false,
"link": "/bayareabites/tag/loaves-and-fishes-of-contra-costa-county"
},
"bayareabites_15100": {
"type": "terms",
"id": "bayareabites_15100",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15100",
"found": true
},
"relationships": {},
"featImg": null,
"name": "martha's kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "martha's kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99430,
"slug": "marthas-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/marthas-kitchen"
},
"bayareabites_15098": {
"type": "terms",
"id": "bayareabites_15098",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15098",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Redwood Empire Food Bank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Redwood Empire Food Bank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99428,
"slug": "redwood-empire-food-bank",
"isLoading": false,
"link": "/bayareabites/tag/redwood-empire-food-bank"
},
"bayareabites_12738": {
"type": "terms",
"id": "bayareabites_12738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco and marin food banks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco and marin food banks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7201,
"slug": "san-francisco-and-marin-food-banks",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-and-marin-food-banks"
},
"bayareabites_15099": {
"type": "terms",
"id": "bayareabites_15099",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15099",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Second Harvest of Santa Clara and San Mateo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Second Harvest of Santa Clara and San Mateo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99429,
"slug": "second-harvest-of-santa-clara-and-san-mateo",
"isLoading": false,
"link": "/bayareabites/tag/second-harvest-of-santa-clara-and-san-mateo"
},
"bayareabites_15096": {
"type": "terms",
"id": "bayareabites_15096",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15096",
"found": true
},
"relationships": {},
"featImg": null,
"name": "St. Vincent de Paul Society of Marin County",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "St. Vincent de Paul Society of Marin County Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99426,
"slug": "st-vincent-de-paul-society-of-marin-county",
"isLoading": false,
"link": "/bayareabites/tag/st-vincent-de-paul-society-of-marin-county"
},
"bayareabites_1045": {
"type": "terms",
"id": "bayareabites_1045",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1045",
"found": true
},
"relationships": {},
"featImg": null,
"name": "volunteer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 946,
"slug": "volunteer",
"isLoading": false,
"link": "/bayareabites/tag/volunteer"
},
"bayareabites_15012": {
"type": "terms",
"id": "bayareabites_15012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thanksgiving Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1.jpg\" alt=\"THANKSGIVING-centerpiece1000 (1)\" width=\"1000\" height=\"666\" class=\"aligncenter size-full wp-image-103674\" />\r\n\r\nEntrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests.",
"title": "Thanksgiving Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99342,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/series/thanksgiving-recipes"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_228": {
"type": "terms",
"id": "bayareabites_228",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "228",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 193,
"slug": "pie",
"isLoading": false,
"link": "/bayareabites/tag/pie"
},
"bayareabites_2996": {
"type": "terms",
"id": "bayareabites_2996",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2996",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2091,
"slug": "pumpkin-pie",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin-pie"
},
"bayareabites_9893": {
"type": "terms",
"id": "bayareabites_9893",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9893",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cranberries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cranberries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4347,
"slug": "cranberries",
"isLoading": false,
"link": "/bayareabites/tag/cranberries"
},
"bayareabites_9904": {
"type": "terms",
"id": "bayareabites_9904",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9904",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cranberry sauce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cranberry sauce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4358,
"slug": "cranberry-sauce",
"isLoading": false,
"link": "/bayareabites/tag/cranberry-sauce"
},
"bayareabites_15039": {
"type": "terms",
"id": "bayareabites_15039",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15039",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cranberry-Apple Chutney",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cranberry-Apple Chutney Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99369,
"slug": "cranberry-apple-chutney",
"isLoading": false,
"link": "/bayareabites/tag/cranberry-apple-chutney"
},
"bayareabites_15149": {
"type": "terms",
"id": "bayareabites_15149",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15149",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Our Top 10 Recipes From 2015",
"description": "\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" rel=\"attachment wp-att-103088\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish.jpg\" alt=\"brusselsprouts-finish\" width=\"1920\" height=\"1280\" class=\"aligncenter size-full wp-image-103088\" />\u003c/a>\r\n\r\nBrussels sprouts were the \"it\" vegetable this past year and a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">creamy gratin\u003c/a> topped the list of your favorite recipes from our Bay Area Bites contributors. Bookmark this page so you can enjoy them again!",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Brussels sprouts were the \"it\" vegetable this past year and a creamy gratin topped the list of your favorite recipes from our Bay Area Bites contributors. Bookmark this page so you can enjoy them again!",
"title": "Our Top 10 Recipes From 2015 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99479,
"slug": "our-top-10-recipes-from-2015",
"isLoading": false,
"link": "/bayareabites/series/our-top-10-recipes-from-2015"
},
"bayareabites_469": {
"type": "terms",
"id": "bayareabites_469",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "469",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apples",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apples Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 434,
"slug": "apples",
"isLoading": false,
"link": "/bayareabites/tag/apples"
},
"bayareabites_1642": {
"type": "terms",
"id": "bayareabites_1642",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1642",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butternut squash",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butternut squash Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1324,
"slug": "butternut-squash",
"isLoading": false,
"link": "/bayareabites/tag/butternut-squash"
},
"bayareabites_2016": {
"type": "terms",
"id": "bayareabites_2016",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2016",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ginger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ginger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1522,
"slug": "ginger",
"isLoading": false,
"link": "/bayareabites/tag/ginger"
},
"bayareabites_15072": {
"type": "terms",
"id": "bayareabites_15072",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15072",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Roasted Butternut Squash Soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Roasted Butternut Squash Soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99402,
"slug": "roasted-butternut-squash-soup",
"isLoading": false,
"link": "/bayareabites/tag/roasted-butternut-squash-soup"
},
"bayareabites_3042": {
"type": "terms",
"id": "bayareabites_3042",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3042",
"found": true
},
"relationships": {},
"featImg": null,
"name": "black friday",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "black friday Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2117,
"slug": "black-friday",
"isLoading": false,
"link": "/bayareabites/tag/black-friday"
},
"bayareabites_477": {
"type": "terms",
"id": "bayareabites_477",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "477",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 442,
"slug": "breakfast",
"isLoading": false,
"link": "/bayareabites/tag/breakfast"
},
"bayareabites_3041": {
"type": "terms",
"id": "bayareabites_3041",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3041",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey hash",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey hash Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2116,
"slug": "turkey-hash",
"isLoading": false,
"link": "/bayareabites/tag/turkey-hash"
},
"bayareabites_876": {
"type": "terms",
"id": "bayareabites_876",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "876",
"found": true
},
"relationships": {},
"featImg": null,
"name": "honey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "honey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 853,
"slug": "honey",
"isLoading": false,
"link": "/bayareabites/tag/honey"
},
"bayareabites_14012": {
"type": "terms",
"id": "bayareabites_14012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "parsnips",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "parsnips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8486,
"slug": "parsnips",
"isLoading": false,
"link": "/bayareabites/tag/parsnips"
},
"bayareabites_15071": {
"type": "terms",
"id": "bayareabites_15071",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15071",
"found": true
},
"relationships": {},
"featImg": null,
"name": "roasted vegetables",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "roasted vegetables Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99401,
"slug": "roasted-vegetables",
"isLoading": false,
"link": "/bayareabites/tag/roasted-vegetables"
},
"bayareabites_1031": {
"type": "terms",
"id": "bayareabites_1031",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1031",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thyme",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thyme Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 937,
"slug": "thyme",
"isLoading": false,
"link": "/bayareabites/tag/thyme"
},
"bayareabites_199": {
"type": "terms",
"id": "bayareabites_199",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "199",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetables",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetables Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 164,
"slug": "vegetables",
"isLoading": false,
"link": "/bayareabites/tag/vegetables"
},
"bayareabites_278": {
"type": "terms",
"id": "bayareabites_278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 243,
"slug": "bacon",
"isLoading": false,
"link": "/bayareabites/tag/bacon"
},
"bayareabites_2898": {
"type": "terms",
"id": "bayareabites_2898",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2898",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brussels sprouts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brussels sprouts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2028,
"slug": "brussels-sprouts",
"isLoading": false,
"link": "/bayareabites/tag/brussels-sprouts"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_15035": {
"type": "terms",
"id": "bayareabites_15035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gratin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gratin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99365,
"slug": "gratin",
"isLoading": false,
"link": "/bayareabites/tag/gratin"
},
"bayareabites_12787": {
"type": "terms",
"id": "bayareabites_12787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gruyere",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gruyere Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7250,
"slug": "gruyere",
"isLoading": false,
"link": "/bayareabites/tag/gruyere"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
