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"disqusTitle": "Mourning The Matzo: Iconic N.Y. Factory To Leave Former Jewish Hub",
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"content": "\u003cp>This Passover holiday marks the end of an era for an iconic matzo factory in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> has been baking matzo — the unleavened bread that Jews eat during the eight days of Passover — in the same factory on the Lower East Side for 90 years. But the company announced it will move production to a new, modern factory after the holiday.\u003c/p>\n\u003cp>That's a blow to Streit's loyal customers, who insist it tastes better than other brands.\u003c/p>\n\u003cp>\"The supermarkets don't have the stuff, you could come here,\" says Hedy Weinberger, who says she's been doing her Passover shopping at Streit's factory for more than half a century. \"And you smell the matzo,\" says Weinberger. \"You're gonna miss that.\"\u003c/p>\n\u003cp>\"It was sort of the last holdout in the neighborhood,\" says Megan Schlow, who's lived on the Lower East Side for 30 years. \"It was, I guess, sort of inevitable.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Streit's did hold out — for decades, even as other Jewish-owned businesses moved away from the neighborhood – which was the \"\u003ca href=\"http://www.loc.gov/teachers/classroommaterials/presentationsandactivities/presentations/immigration/polish6.html\">capital of Jewish America\u003c/a>,\" as the Library of Congress put it, at the turn of the 20th century. These days, the kosher butchers and grocers have been replaced by high-end restaurants, bars and apartments. But Streit's stayed put, in a factory carved out of four tenement apartment buildings.\u003c/p>\n\u003cfigure id=\"attachment_94549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ap612678359943_custom-fb98707172543a38ccc71247c3bf6144ba007b7e-e1428014013499.jpg\" alt=\"Edwin Caballeros loads fresh-baked matzos into a packaging machine at the Streit's factory in New York, March 4, 2015.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Edwin Caballeros loads fresh-baked matzos into a packaging machine at the Streit's factory in New York, March 4, 2015. \u003ccite>(Seth Wenig/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Aron Streit moved the company to Rivington Street in 1925. The matzo is still baked in ovens that date from before World-World II. The factory is now way too small by modern standards. So the company spends hundreds of thousands of dollars a year just to ship matzo to its own off-site warehouse.\u003c/p>\n\u003cp>\"We could absorb some of the cost,\" says Aron Yagoda, Streit's great-grandson, and one of several cousins who own and run the business today. \"But the real problem is we can't fix the ovens anymore. And every day we come in, it's a blessing the ovens even turn on.\"\u003c/p>\n\u003cp>Shortly after Passover, the company will shut off these ovens for good. But co-owner Aaron Gross insists the Streit family recipe will move with them.\u003c/p>\n\u003cp>\"We're the butt of a lot of jokes with matzo,\" says Gross. \"It's the bread of affliction. People say it's tough to eat for eight days. But we have many consumers that [say], forget Passover. They eat it because they choose to eat it.\"\u003c/p>\n\u003cp>Still, there are reasons to worry that something may be lost in the move.\u003c/p>\n\u003cp>\"The water we use is New York City water, which is the best water in the world,\" longtime employee Tony Zapata says in an interview from the documentary film, \u003cem>Streit's: Matzo and the American Dream\u003c/em>. \"You want Jersey water?\" asks Zapata. \"Fine — you buy matzos from Jersey. That's on you. We have quality.\"\u003c/p>\n\u003cp>He's alluding to \u003ca href=\"http://manischewitz.com/\">Manischewitz\u003c/a>, the biggest matzo company in the world, based in New Jersey. To see if anyone else could tell the difference, we enlisted taste-tasters: Sarah Lowman, a food writer and educator who writes the blog at \u003ca href=\"http://www.fourpoundsflour.com/\">Four Pounds Flour\u003c/a>, and Annie Polland, senior vice president at the \u003ca href=\"http://www.tenement.org/\">Lower East Side Tenement Museum\u003c/a>. And we gave them Matzo No. 1.\u003c/p>\n\u003cfigure id=\"attachment_94550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/145308033_slide-0e12c3815cf2d49f4cabb215e596b5b6e7dc4f03-e1428014109780.jpg\" alt=\"A worker stacks matzo wafers at Streit's matzo factory on the Lower East Side of New York, May 2012.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A worker stacks matzo wafers at Streit's matzo factory on the Lower East Side of New York, May 2012. \u003ccite>(Timothy A. Clary/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"That's a good snap,\" Lowman says. But Polland isn't impressed. \"As my grandmother would say, this is as dry as my life,\" she says of the first option.\u003c/p>\n\u003cp>Then we gave them Matzo No. 2. \"It has a little bit of a toasty flavor,\" Polland says. Lowman agrees. \"It tastes more like a cracker, No. 2,\" Lowman says, \"whereas [No.] 1 kind of just tastes more like dry flour.\"\u003c/p>\n\u003cp>Matzo No. 2 – as they both guess correctly — is Streit's.\u003c/p>\n\u003cp>Polland says the closing of the factory is a real loss for the neighborhood.\u003c/p>\n\u003cp>\"For so long, for decades, Jews have been coming back here at springtime to kind of do this Passover shopping,\" Polland says. \"And Streit's was like a central part of that pilgrimage, if you will. So I think it not being here, there's something really sad about it.\"\u003c/p>\n\u003cp>But as Lowman points out, the Lower East Side has changed many times before. And Streit's isn't going out of business. \"We aren't really losing this product, or this family, or this business,\" she says. \"It's still very much a part of New York history and Jewish history in America.\"\u003c/p>\n\u003cp>Streit's owners won't say exactly where in the New York area they are planning to move. But if they do it right, they say that next Passover, their customers won't even notice the difference.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "It's the end of an era: After nearly a century, the Streit's matzo factory is leaving Manhattan's Lower East Side. This Passover will be its last there. Streit's plans to move to a new factory.",
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"description": "It's the end of an era: After nearly a century, the Streit's matzo factory is leaving Manhattan's Lower East Side. This Passover will be its last there. Streit's plans to move to a new factory.",
"title": "Mourning The Matzo: Iconic N.Y. Factory To Leave Former Jewish Hub | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This Passover holiday marks the end of an era for an iconic matzo factory in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> has been baking matzo — the unleavened bread that Jews eat during the eight days of Passover — in the same factory on the Lower East Side for 90 years. But the company announced it will move production to a new, modern factory after the holiday.\u003c/p>\n\u003cp>That's a blow to Streit's loyal customers, who insist it tastes better than other brands.\u003c/p>\n\u003cp>\"The supermarkets don't have the stuff, you could come here,\" says Hedy Weinberger, who says she's been doing her Passover shopping at Streit's factory for more than half a century. \"And you smell the matzo,\" says Weinberger. \"You're gonna miss that.\"\u003c/p>\n\u003cp>\"It was sort of the last holdout in the neighborhood,\" says Megan Schlow, who's lived on the Lower East Side for 30 years. \"It was, I guess, sort of inevitable.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Streit's did hold out — for decades, even as other Jewish-owned businesses moved away from the neighborhood – which was the \"\u003ca href=\"http://www.loc.gov/teachers/classroommaterials/presentationsandactivities/presentations/immigration/polish6.html\">capital of Jewish America\u003c/a>,\" as the Library of Congress put it, at the turn of the 20th century. These days, the kosher butchers and grocers have been replaced by high-end restaurants, bars and apartments. But Streit's stayed put, in a factory carved out of four tenement apartment buildings.\u003c/p>\n\u003cfigure id=\"attachment_94549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ap612678359943_custom-fb98707172543a38ccc71247c3bf6144ba007b7e-e1428014013499.jpg\" alt=\"Edwin Caballeros loads fresh-baked matzos into a packaging machine at the Streit's factory in New York, March 4, 2015.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Edwin Caballeros loads fresh-baked matzos into a packaging machine at the Streit's factory in New York, March 4, 2015. \u003ccite>(Seth Wenig/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Aron Streit moved the company to Rivington Street in 1925. The matzo is still baked in ovens that date from before World-World II. The factory is now way too small by modern standards. So the company spends hundreds of thousands of dollars a year just to ship matzo to its own off-site warehouse.\u003c/p>\n\u003cp>\"We could absorb some of the cost,\" says Aron Yagoda, Streit's great-grandson, and one of several cousins who own and run the business today. \"But the real problem is we can't fix the ovens anymore. And every day we come in, it's a blessing the ovens even turn on.\"\u003c/p>\n\u003cp>Shortly after Passover, the company will shut off these ovens for good. But co-owner Aaron Gross insists the Streit family recipe will move with them.\u003c/p>\n\u003cp>\"We're the butt of a lot of jokes with matzo,\" says Gross. \"It's the bread of affliction. People say it's tough to eat for eight days. But we have many consumers that [say], forget Passover. They eat it because they choose to eat it.\"\u003c/p>\n\u003cp>Still, there are reasons to worry that something may be lost in the move.\u003c/p>\n\u003cp>\"The water we use is New York City water, which is the best water in the world,\" longtime employee Tony Zapata says in an interview from the documentary film, \u003cem>Streit's: Matzo and the American Dream\u003c/em>. \"You want Jersey water?\" asks Zapata. \"Fine — you buy matzos from Jersey. That's on you. We have quality.\"\u003c/p>\n\u003cp>He's alluding to \u003ca href=\"http://manischewitz.com/\">Manischewitz\u003c/a>, the biggest matzo company in the world, based in New Jersey. To see if anyone else could tell the difference, we enlisted taste-tasters: Sarah Lowman, a food writer and educator who writes the blog at \u003ca href=\"http://www.fourpoundsflour.com/\">Four Pounds Flour\u003c/a>, and Annie Polland, senior vice president at the \u003ca href=\"http://www.tenement.org/\">Lower East Side Tenement Museum\u003c/a>. And we gave them Matzo No. 1.\u003c/p>\n\u003cfigure id=\"attachment_94550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/145308033_slide-0e12c3815cf2d49f4cabb215e596b5b6e7dc4f03-e1428014109780.jpg\" alt=\"A worker stacks matzo wafers at Streit's matzo factory on the Lower East Side of New York, May 2012.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A worker stacks matzo wafers at Streit's matzo factory on the Lower East Side of New York, May 2012. \u003ccite>(Timothy A. Clary/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"That's a good snap,\" Lowman says. But Polland isn't impressed. \"As my grandmother would say, this is as dry as my life,\" she says of the first option.\u003c/p>\n\u003cp>Then we gave them Matzo No. 2. \"It has a little bit of a toasty flavor,\" Polland says. Lowman agrees. \"It tastes more like a cracker, No. 2,\" Lowman says, \"whereas [No.] 1 kind of just tastes more like dry flour.\"\u003c/p>\n\u003cp>Matzo No. 2 – as they both guess correctly — is Streit's.\u003c/p>\n\u003cp>Polland says the closing of the factory is a real loss for the neighborhood.\u003c/p>\n\u003cp>\"For so long, for decades, Jews have been coming back here at springtime to kind of do this Passover shopping,\" Polland says. \"And Streit's was like a central part of that pilgrimage, if you will. So I think it not being here, there's something really sad about it.\"\u003c/p>\n\u003cp>But as Lowman points out, the Lower East Side has changed many times before. And Streit's isn't going out of business. \"We aren't really losing this product, or this family, or this business,\" she says. \"It's still very much a part of New York history and Jewish history in America.\"\u003c/p>\n\u003cp>Streit's owners won't say exactly where in the New York area they are planning to move. But if they do it right, they say that next Passover, their customers won't even notice the difference.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Easter Tradition: Glazed, Old-Fashioned Baked Ham",
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"headTitle": "Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>My favorite part of the Easter holiday, besides watching my young daughter scampering around Holly Park with hordes of other Bernal Heights kids searching for eggs, is Easter dinner. For me, Easter is a time to celebrate spring and re-birth and new growth, and all the yummy fresh new foods available after a winter of heavy root vegetables and greens.\u003cbr>\n[aside postID=\"bayareabites_107930,bayareabites_94536\"]\u003cbr>\nAt the center of my fantasy Easter dinner table (which always includes biscuits, some kind of asparagus dish, and scalloped potatoes), is a beautiful bone-in ham. Now, I say “fantasy” dinner because an entire ham doesn’t make sense unless I really have a crowd to feed, and most years, it’s just my immediate family or a few friends. But every so often, we do it up, invite loads of people and serve this magnificent piece of meat.\u003c/p>\n\u003cp>When we decided to make it this year, I went in search of my perfect ham (not an easy feat unless it’s around one of the ham-centric holidays, such as Easter). After calling around to a number of local places, I came to Chef Guy Sidey, chef of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite Market\u003c/a> in the Mission. Unbeknownst to me, Bi-Rite breaks down a whole hog every week and uses one of the whole legs to make their own in-house ham. They brine it for 6 days, let it dry for 1 day, then slow-smoke it over a mixture of apple, cherry, almond, and hickory wood. Then, typically, they serve it for their family-style dinners in the deli.\u003c/p>\n\u003cp>Well, this was one week that I got incredibly lucky. Chef Guy just so happened to have a ham available and was willing to sell me a whole ham. (In fact, around the holidays they do a few hams per week, so if you are lucky, and persistent, and call in advance, you too can get in on their ham action.)\u003c/p>\n\u003cp>Wherever you get your ham, make sure to purchase a fully cooked, smoked, uncut, unglazed bone-in ham (read: not spiral cut and certainly not honey-glazed unless that’s what you really like in which case you don’t need my recipe).\u003c/p>\n\u003cp>Choose a whole ham, which will weigh around 17–20 pounds or choose a smaller half ham, which should weigh around 9–11 pounds. If you go for the half ham, choose one from the shank end rather than the butt end, as it will be easier to slice and will contain less gristle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here’s my recipe for a marmalade-glazed ham, followed by Chef Guy’s recipe for his brown sugar and whiskey glazed ham. Whichever you make, I recommend serving it with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/02/perfect-for-easter-brunch-lofty-baking-powder-biscuits/\">biscuits\u003c/a> and mustard or your favorite chutney.\u003c/p>\n\u003cfigure id=\"attachment_94511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-glaze-finish.jpg\" alt=\"Orange Marmalade-Glazed Baked Ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orange Marmalade-Glazed Baked Ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Orange Marmalade-Glazed Baked Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>1 cup orange marmalade\u003c/li>\n\u003cli>2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 325°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a crosshatch pattern. Cover the ham with foil. Bake the ham for 1 1/2 hours.\u003c/li>\n\u003cli>In a small saucepan over medium-low heat, warm the orange marmalade and orange juice together until the marmalade melts, stirring occasionally.\u003c/li>\n\u003cli>Remove the ham from the oven and brush the orange glaze all over the ham. Continue cooking, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); another 1/2 to 1 1/2 hours (2 to 3 hours total) depending on the size of the ham. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-precook.jpg\" alt=\"About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94525\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ham-glazing.jpg\" alt=\"Remove the ham from the oven and brush the orange glaze all over the ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the ham from the oven and brush the orange glaze all over the ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-slice-finish.jpg\" alt=\"Let the ham rest for 30 minutes before carving\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the ham rest for 30 minutes before carving \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Guy’s Brown Sugar–Whiskey Glazed Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>2 packed cups light brown sugar\u003c/li>\n\u003cli>2 tbsp English mustard\u003c/li>\n\u003cli>1 cup whiskey (I’d suggest a sweeter whiskey, not too peaty)\u003c/li>\n\u003cli>15–20 whole cloves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 350°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a diamond pattern.\u003c/li>\n\u003cli>In a bowl, stir together the brown sugar and mustard. Add enough whiskey to create a thick paste. Pour any remaining whiskey over the ham, then smear on the glaze paste. In the vertices of the diamond, push in the cloves.\u003c/li>\n\u003cli>Roast, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); about 1 to 1 1/2 hours. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAt the center of my fantasy Easter dinner table (which always includes biscuits, some kind of asparagus dish, and scalloped potatoes), is a beautiful bone-in ham. Now, I say “fantasy” dinner because an entire ham doesn’t make sense unless I really have a crowd to feed, and most years, it’s just my immediate family or a few friends. But every so often, we do it up, invite loads of people and serve this magnificent piece of meat.\u003c/p>\n\u003cp>When we decided to make it this year, I went in search of my perfect ham (not an easy feat unless it’s around one of the ham-centric holidays, such as Easter). After calling around to a number of local places, I came to Chef Guy Sidey, chef of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite Market\u003c/a> in the Mission. Unbeknownst to me, Bi-Rite breaks down a whole hog every week and uses one of the whole legs to make their own in-house ham. They brine it for 6 days, let it dry for 1 day, then slow-smoke it over a mixture of apple, cherry, almond, and hickory wood. Then, typically, they serve it for their family-style dinners in the deli.\u003c/p>\n\u003cp>Well, this was one week that I got incredibly lucky. Chef Guy just so happened to have a ham available and was willing to sell me a whole ham. (In fact, around the holidays they do a few hams per week, so if you are lucky, and persistent, and call in advance, you too can get in on their ham action.)\u003c/p>\n\u003cp>Wherever you get your ham, make sure to purchase a fully cooked, smoked, uncut, unglazed bone-in ham (read: not spiral cut and certainly not honey-glazed unless that’s what you really like in which case you don’t need my recipe).\u003c/p>\n\u003cp>Choose a whole ham, which will weigh around 17–20 pounds or choose a smaller half ham, which should weigh around 9–11 pounds. If you go for the half ham, choose one from the shank end rather than the butt end, as it will be easier to slice and will contain less gristle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here’s my recipe for a marmalade-glazed ham, followed by Chef Guy’s recipe for his brown sugar and whiskey glazed ham. Whichever you make, I recommend serving it with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/02/perfect-for-easter-brunch-lofty-baking-powder-biscuits/\">biscuits\u003c/a> and mustard or your favorite chutney.\u003c/p>\n\u003cfigure id=\"attachment_94511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-glaze-finish.jpg\" alt=\"Orange Marmalade-Glazed Baked Ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orange Marmalade-Glazed Baked Ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Orange Marmalade-Glazed Baked Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>1 cup orange marmalade\u003c/li>\n\u003cli>2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 325°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a crosshatch pattern. Cover the ham with foil. Bake the ham for 1 1/2 hours.\u003c/li>\n\u003cli>In a small saucepan over medium-low heat, warm the orange marmalade and orange juice together until the marmalade melts, stirring occasionally.\u003c/li>\n\u003cli>Remove the ham from the oven and brush the orange glaze all over the ham. Continue cooking, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); another 1/2 to 1 1/2 hours (2 to 3 hours total) depending on the size of the ham. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-precook.jpg\" alt=\"About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94525\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ham-glazing.jpg\" alt=\"Remove the ham from the oven and brush the orange glaze all over the ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the ham from the oven and brush the orange glaze all over the ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-slice-finish.jpg\" alt=\"Let the ham rest for 30 minutes before carving\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the ham rest for 30 minutes before carving \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Guy’s Brown Sugar–Whiskey Glazed Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>2 packed cups light brown sugar\u003c/li>\n\u003cli>2 tbsp English mustard\u003c/li>\n\u003cli>1 cup whiskey (I’d suggest a sweeter whiskey, not too peaty)\u003c/li>\n\u003cli>15–20 whole cloves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 350°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a diamond pattern.\u003c/li>\n\u003cli>In a bowl, stir together the brown sugar and mustard. Add enough whiskey to create a thick paste. Pour any remaining whiskey over the ham, then smear on the glaze paste. In the vertices of the diamond, push in the cloves.\u003c/li>\n\u003cli>Roast, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); about 1 to 1 1/2 hours. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year",
"title": "Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94348\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final.jpg\">\u003cimg class=\"size-medium wp-image-94348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final-800x600.jpg\" alt=\" Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This article was updated April 1, 2019.\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.jewfaq.org/holidaya.htm\" target=\"_blank\" rel=\"noopener\">Passover\u003c/a> begins this week, (first seder is Friday night, April 19) those participating in seders -- ritual Passover meals -- will eat symbolic foods like charoset, a fruit and nut mixture that represents the mortar Jews used as slaves in Egypt. The word charoset comes from the Hebrew word for clay, \u003cem>heres\u003c/em>.\u003cbr>\n[aside postID=\"bayareabites_116672,bayareabites_108527\"]\u003cbr>\nFor most American Jews whose ancestors are \u003ca href=\"http://en.wikipedia.org/wiki/Ashkenazi_Jews\" target=\"_blank\" rel=\"noopener\">Ashkenazi\u003c/a>, meaning they come from Eastern Europe, charoset hardly varies; the mixture is made with chopped apples, chopped walnuts, sweet Passover wine, like Manischewitz, a little honey, and perhaps cinnamon. Whether your family came from Russia, Poland or Hungary, they probably made it that way and most likely still do.\u003c/p>\n\u003cp>But for \u003ca href=\"http://en.wikipedia.org/wiki/Mizrahi_Jews\" target=\"_blank\" rel=\"noopener\">Mizrachi\u003c/a> Jews – whose families come from the Middle East, North Africa and the Caucuses – the traditional staple is entirely different, and it varies from country to country.\u003c/p>\n\u003cp>Just as apples are the main ingredient in the European version, dates are a staple in the Arab world, and so they are found in nearly every Mizrachi recipe. Jews from the East are also more likely to use fruits mentioned in the Bible, so figs and raisins are also common. While cinnamon is commonly used in Arab versions, many more spices are likely to be found with it, like cardamom, ginger and nutmeg.\u003c/p>\n\u003cfigure id=\"attachment_94351\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final.jpg\">\u003cimg class=\"size-medium wp-image-94351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final-800x600.jpg\" alt=\"From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The consistency is also different. While the apple and walnuts version doesn’t much resemble a paste, Mizrachi versions hold together much better. In some countries, like Morocco and Libya, the charoset is sometimes rolled into balls, something that can’t be done with the chunky apple version.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While my family is as Eastern European as they come, my aunt introduced an Egyptian charoset recipe to our Passover table many years ago. While we always have a small bowl of the Ashkenazi apple version on the table for nostalgic purposes, we usually make twice as much of the Egyptian one, knowing it’s now the new family favorite.\u003cbr>\nI’m hosting my family for Passover this year, and so rather than go back to our tried and true Egyptian version, I talked to some Bay Area residents about their family recipes. Maybe you’ll want to introduce a new tradition at your seder this year.\u003c/p>\n\u003ch3>Iraq\u003c/h3>\n\u003cp>Simcha Canoush lives in the West Portal section of San Francisco. Her family lived in Baghdad for centuries, and she comes from a long line of rabbis. Her family left Iraq in 1951 for Israel, and she came to the Bay Area in the 70s.\u003c/p>\n\u003cp>Rather than called charoset, in Iraq it’s called \u003cem>helayk\u003c/em>. To make it, dates were simmered in hot water until soft, and then the liquid was pushed through cheese cloth. Walnuts would then be pounded in a sack with a hammer into pieces, and mixed together with the dates.\u003c/p>\n\u003cp>Now, of course, it’s much simpler to make. Canoush buys date syrup either from Iraq or Israel (it can be found in Middle Eastern groceries), and she grinds her walnuts in the food processor, and then stirs the two together.\u003c/p>\n\u003cp>“Some people add cardamom too, to make it a little more interesting, but my family didn’t,” said Canoush. “I put a tiny bit of lemon juice to bring out the taste.” She adds, “you don’t want it too thick, but you don’t want the date syrup to run out from the nuts.”\u003c/p>\n\u003cp>While Canoush sometimes makes other versions of charoset as well, she said this one is always the most popular at her table. I suggest adding a bit of flaky sea salt to really bring out the flavors.\u003c/p>\n\u003ch3>Libya\u003c/h3>\n\u003cfigure id=\"attachment_94349\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final.jpg\">\u003cimg class=\"size-medium wp-image-94349\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final-800x600.jpg\" alt=\"Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State English Literature professor Dalia Sirkin was born in Libya, and came to the United States via Italy. Her mother was among those that rolled the charoset into balls for serving.\u003c/p>\n\u003cp>Sirkin, who lives in Menlo Park, begins by peeling and grating an apple (this can be done in the food processor.) Then she adds the nuts; she usually uses a combination of walnuts, almonds and hazelnuts. Dates are once again the main fruit here, and she also adds a splash of grape juice and half an orange.\u003c/p>\n\u003cp>“The different liquids give it better texture and helps blend the flavors,” she said. “I really go by taste, I keep on tasting until I find the texture is what I want, and the taste has all the flavors I want.”\u003c/p>\n\u003cp>When it comes to spices, Sirkin uses cinnamon, but only the tiniest amount, since it can easily overpower everything else. She also uses cardamom, and lots of freshly grated nutmeg.\u003c/p>\n\u003ch3>Iran\u003c/h3>\n\u003cfigure id=\"attachment_94347\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final.jpg\">\u003cimg class=\"size-medium wp-image-94347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg\" alt=\"Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-320x427.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\u003c/figcaption>\u003c/figure>\n\u003cp>Asal Ehsanipour of San Mateo, is a recent college graduate and recently completed an organic farming fellowship. While she was born here, a typical Persian charoset recipe is always on her family’s seder table, as her parents are originally from Tehran.\u003c/p>\n\u003cp>While it has a bit in common with the Libyan recipe, above, it also deviates quite a bit.\u003c/p>\n\u003cp>The nuts used are almonds, walnuts and pistachios, of course, as they are always found in Persian cuisine. Hazelnuts and cashews are optional, Ehsanipour said, and all should be unsalted.\u003c/p>\n\u003cfigure id=\"attachment_94350\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final.jpg\">\u003cimg class=\"size-medium wp-image-94350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final-800x600.jpg\" alt=\"Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“My grandpa used to put in every kind of nut,” she said, “as he wanted the flavor as complex as possible.”\u003c/p>\n\u003cp>I peeled and shredded half an apple for this recipe, and did that first in the food processor and then removed it to grind the nuts. I then added a bit of grape juice, the dates and some raisins. I then added the shredded apple back in, and half a mashed banana.\u003c/p>\n\u003cp>A bit of sweet Passover wine is optional, as is pomegranate juice (I recommend both to add acidity). The paste is then spiced with a dash of cinnamon, ground cardamom and ground ginger.\u003c/p>\n\u003cp>“It should have a really good crunch to it,” said Ehsanipour, “which I’ve always liked about our charoset recipe.”\u003c/p>\n\u003ch3>Recipe: Iraqi helayk\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>2 1/2 cups walnuts\u003c/li>\n\u003cli>1/2 cup date syrup (can be found in Middle Eastern Markets)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1 to 2 tbsp lemon juice, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse walnuts in a food processor until ground into small pieces. Scrape them into a bowl.\u003c/li>\n\u003cli>Add the date syrup and mix until consistent. Add lemon juice to taste.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Libyan charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 apple, peeled, cored and quartered (I recommend a tart Granny Smith, to counter the sweetness)\u003c/li>\n\u003cli>1/3 cup each walnuts, almonds and hazelnuts\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/2 orange (peel included, seeds removed if visible)\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp ground cardamom\u003c/li>\n\u003cli>1/4 tsp ground nutmeg\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred the apple using a food processor or a box grater.\u003c/li>\n\u003cli>Pulse the nuts in the food processor until ground into small pieces.\u003c/li>\n\u003cli>Add the apple, dates, orange, and grape juice. Pulse until it forms a paste (nuts should still be in small pieces; consistency shouldn’t be entirely smooth.)\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Persian charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 apple, peeled, cored and cut into quarters (I recommend a tart granny smith, to counter the sweetness)\u003c/li>\n\u003cli>1 cup mixed nuts (pistachios, walnuts, and almonds). Cashews and hazelnuts are optional.\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1/2 banana, mashed\u003c/li>\n\u003cli>optional: dash of sweet Passover wine and pomegranate juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp ground cardamom\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred apple on a box grater or in a food processor with the shredding attachment and set aside.\u003c/li>\n\u003cli>Pulse nuts in food processor until just ground.\u003c/li>\n\u003cli>Add grape juice, dates and raisins and pulse until just combined.\u003c/li>\n\u003cli>Add banana and apple, wine and pomegranate juice, if using. Pulse some more until just combined; there should still be some texture and it shouldn’t be completely smooth.\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Note: Post updated in 2017\u003c/em>\u003c/p>\n\n",
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"excerpt": "Most American Jews are of Eastern European descent, which means their charoset is made from apples, walnuts, sweet wine and cinnamon. The traditional Passover food varies widely from other regions and contains different ingredients. Alix Wall spoke with three Bay Area home cooks who shared their unique family recipes.\r\n",
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"description": "Most American Jews are of Eastern European descent, which means their charoset is made from apples, walnuts, sweet wine and cinnamon. The traditional Passover food varies widely from other regions and contains different ingredients. Alix Wall spoke with three Bay Area home cooks who shared their unique family recipes.\r\n",
"title": "Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year | KQED",
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"headline": "Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94348\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final.jpg\">\u003cimg class=\"size-medium wp-image-94348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final-800x600.jpg\" alt=\" Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This article was updated April 1, 2019.\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.jewfaq.org/holidaya.htm\" target=\"_blank\" rel=\"noopener\">Passover\u003c/a> begins this week, (first seder is Friday night, April 19) those participating in seders -- ritual Passover meals -- will eat symbolic foods like charoset, a fruit and nut mixture that represents the mortar Jews used as slaves in Egypt. The word charoset comes from the Hebrew word for clay, \u003cem>heres\u003c/em>.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor most American Jews whose ancestors are \u003ca href=\"http://en.wikipedia.org/wiki/Ashkenazi_Jews\" target=\"_blank\" rel=\"noopener\">Ashkenazi\u003c/a>, meaning they come from Eastern Europe, charoset hardly varies; the mixture is made with chopped apples, chopped walnuts, sweet Passover wine, like Manischewitz, a little honey, and perhaps cinnamon. Whether your family came from Russia, Poland or Hungary, they probably made it that way and most likely still do.\u003c/p>\n\u003cp>But for \u003ca href=\"http://en.wikipedia.org/wiki/Mizrahi_Jews\" target=\"_blank\" rel=\"noopener\">Mizrachi\u003c/a> Jews – whose families come from the Middle East, North Africa and the Caucuses – the traditional staple is entirely different, and it varies from country to country.\u003c/p>\n\u003cp>Just as apples are the main ingredient in the European version, dates are a staple in the Arab world, and so they are found in nearly every Mizrachi recipe. Jews from the East are also more likely to use fruits mentioned in the Bible, so figs and raisins are also common. While cinnamon is commonly used in Arab versions, many more spices are likely to be found with it, like cardamom, ginger and nutmeg.\u003c/p>\n\u003cfigure id=\"attachment_94351\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final.jpg\">\u003cimg class=\"size-medium wp-image-94351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final-800x600.jpg\" alt=\"From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The consistency is also different. While the apple and walnuts version doesn’t much resemble a paste, Mizrachi versions hold together much better. In some countries, like Morocco and Libya, the charoset is sometimes rolled into balls, something that can’t be done with the chunky apple version.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While my family is as Eastern European as they come, my aunt introduced an Egyptian charoset recipe to our Passover table many years ago. While we always have a small bowl of the Ashkenazi apple version on the table for nostalgic purposes, we usually make twice as much of the Egyptian one, knowing it’s now the new family favorite.\u003cbr>\nI’m hosting my family for Passover this year, and so rather than go back to our tried and true Egyptian version, I talked to some Bay Area residents about their family recipes. Maybe you’ll want to introduce a new tradition at your seder this year.\u003c/p>\n\u003ch3>Iraq\u003c/h3>\n\u003cp>Simcha Canoush lives in the West Portal section of San Francisco. Her family lived in Baghdad for centuries, and she comes from a long line of rabbis. Her family left Iraq in 1951 for Israel, and she came to the Bay Area in the 70s.\u003c/p>\n\u003cp>Rather than called charoset, in Iraq it’s called \u003cem>helayk\u003c/em>. To make it, dates were simmered in hot water until soft, and then the liquid was pushed through cheese cloth. Walnuts would then be pounded in a sack with a hammer into pieces, and mixed together with the dates.\u003c/p>\n\u003cp>Now, of course, it’s much simpler to make. Canoush buys date syrup either from Iraq or Israel (it can be found in Middle Eastern groceries), and she grinds her walnuts in the food processor, and then stirs the two together.\u003c/p>\n\u003cp>“Some people add cardamom too, to make it a little more interesting, but my family didn’t,” said Canoush. “I put a tiny bit of lemon juice to bring out the taste.” She adds, “you don’t want it too thick, but you don’t want the date syrup to run out from the nuts.”\u003c/p>\n\u003cp>While Canoush sometimes makes other versions of charoset as well, she said this one is always the most popular at her table. I suggest adding a bit of flaky sea salt to really bring out the flavors.\u003c/p>\n\u003ch3>Libya\u003c/h3>\n\u003cfigure id=\"attachment_94349\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final.jpg\">\u003cimg class=\"size-medium wp-image-94349\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final-800x600.jpg\" alt=\"Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State English Literature professor Dalia Sirkin was born in Libya, and came to the United States via Italy. Her mother was among those that rolled the charoset into balls for serving.\u003c/p>\n\u003cp>Sirkin, who lives in Menlo Park, begins by peeling and grating an apple (this can be done in the food processor.) Then she adds the nuts; she usually uses a combination of walnuts, almonds and hazelnuts. Dates are once again the main fruit here, and she also adds a splash of grape juice and half an orange.\u003c/p>\n\u003cp>“The different liquids give it better texture and helps blend the flavors,” she said. “I really go by taste, I keep on tasting until I find the texture is what I want, and the taste has all the flavors I want.”\u003c/p>\n\u003cp>When it comes to spices, Sirkin uses cinnamon, but only the tiniest amount, since it can easily overpower everything else. She also uses cardamom, and lots of freshly grated nutmeg.\u003c/p>\n\u003ch3>Iran\u003c/h3>\n\u003cfigure id=\"attachment_94347\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final.jpg\">\u003cimg class=\"size-medium wp-image-94347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg\" alt=\"Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-320x427.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\u003c/figcaption>\u003c/figure>\n\u003cp>Asal Ehsanipour of San Mateo, is a recent college graduate and recently completed an organic farming fellowship. While she was born here, a typical Persian charoset recipe is always on her family’s seder table, as her parents are originally from Tehran.\u003c/p>\n\u003cp>While it has a bit in common with the Libyan recipe, above, it also deviates quite a bit.\u003c/p>\n\u003cp>The nuts used are almonds, walnuts and pistachios, of course, as they are always found in Persian cuisine. Hazelnuts and cashews are optional, Ehsanipour said, and all should be unsalted.\u003c/p>\n\u003cfigure id=\"attachment_94350\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final.jpg\">\u003cimg class=\"size-medium wp-image-94350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final-800x600.jpg\" alt=\"Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“My grandpa used to put in every kind of nut,” she said, “as he wanted the flavor as complex as possible.”\u003c/p>\n\u003cp>I peeled and shredded half an apple for this recipe, and did that first in the food processor and then removed it to grind the nuts. I then added a bit of grape juice, the dates and some raisins. I then added the shredded apple back in, and half a mashed banana.\u003c/p>\n\u003cp>A bit of sweet Passover wine is optional, as is pomegranate juice (I recommend both to add acidity). The paste is then spiced with a dash of cinnamon, ground cardamom and ground ginger.\u003c/p>\n\u003cp>“It should have a really good crunch to it,” said Ehsanipour, “which I’ve always liked about our charoset recipe.”\u003c/p>\n\u003ch3>Recipe: Iraqi helayk\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>2 1/2 cups walnuts\u003c/li>\n\u003cli>1/2 cup date syrup (can be found in Middle Eastern Markets)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1 to 2 tbsp lemon juice, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse walnuts in a food processor until ground into small pieces. Scrape them into a bowl.\u003c/li>\n\u003cli>Add the date syrup and mix until consistent. Add lemon juice to taste.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Libyan charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 apple, peeled, cored and quartered (I recommend a tart Granny Smith, to counter the sweetness)\u003c/li>\n\u003cli>1/3 cup each walnuts, almonds and hazelnuts\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/2 orange (peel included, seeds removed if visible)\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp ground cardamom\u003c/li>\n\u003cli>1/4 tsp ground nutmeg\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred the apple using a food processor or a box grater.\u003c/li>\n\u003cli>Pulse the nuts in the food processor until ground into small pieces.\u003c/li>\n\u003cli>Add the apple, dates, orange, and grape juice. Pulse until it forms a paste (nuts should still be in small pieces; consistency shouldn’t be entirely smooth.)\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Persian charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 apple, peeled, cored and cut into quarters (I recommend a tart granny smith, to counter the sweetness)\u003c/li>\n\u003cli>1 cup mixed nuts (pistachios, walnuts, and almonds). Cashews and hazelnuts are optional.\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1/2 banana, mashed\u003c/li>\n\u003cli>optional: dash of sweet Passover wine and pomegranate juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp ground cardamom\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred apple on a box grater or in a food processor with the shredding attachment and set aside.\u003c/li>\n\u003cli>Pulse nuts in food processor until just ground.\u003c/li>\n\u003cli>Add grape juice, dates and raisins and pulse until just combined.\u003c/li>\n\u003cli>Add banana and apple, wine and pomegranate juice, if using. Pulse some more until just combined; there should still be some texture and it shouldn’t be completely smooth.\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Seven Edible ‘S’ Foods of the Persian New Year",
"title": "The Seven Edible ‘S’ Foods of the Persian New Year",
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"content": "\u003cfigure id=\"attachment_94164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\">\u003cimg class=\"size-full wp-image-94164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\" alt=\"The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_40107\" label=\"Persian New Year Welcomes Spring with Symbolic Traditions and Treats\"]\u003cbr>\nIranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nowruz\u003c/strong>\u003c/a> on the first day of the Spring Equinox. This year Nowruz is on Thursday, March 19 (updated 3/20/2020) and the celebration continues for 13 days. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. This table decoration, called a \u003ca href=\"http://en.wikipedia.org/wiki/Haft-Seen\" target=\"_blank\" rel=\"noopener noreferrer\">haftsin\u003c/a>, is a tradition that dates back at least 1,000 years to \u003ca href=\"http://en.wikipedia.org/wiki/Zoroastrianism\" target=\"_blank\" rel=\"noopener noreferrer\">Zoroastrian\u003c/a> traditions. ‘Haftsin’ means the 'seven ‘s.'' People decorate tables with seven different foods that start with the letter ‘s,' the number seven symbolizing the seven days of Creation.\u003c/p>\n\u003cp>The first ‘s’ is \u003cstrong>sabzeh\u003c/strong>: lentil, wheat are barley sprouts that you grow on a dish. The symbolize rebirth and renewal and have to be prepared a week or two before Nowruz so that they will have sufficiently sprouted. Here's a link on \u003ca href=\"http://figandquince.com/2013/03/04/how-to-grow-sabzeh-wheatgrass-norooz-easter-diy-tutorial-pictorial-guide/\" target=\"_blank\" rel=\"noopener noreferrer\">how to grow sabzeh\u003c/a> yourself. Or, you can do what I did in college and just buy a chia pet online a few weeks before Nowruz. And yes, ch-ch-ch-\u003ca href=\"http://chia.com/chia-pets/\" target=\"_blank\" rel=\"noopener noreferrer\">chia pets still exist\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\">\u003cimg class=\"size-full wp-image-94167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\" alt=\"Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\u003c/figcaption>\u003c/figure>\n\u003cp>Another 's' item is \u003cstrong>serkeh\u003c/strong> (vinegar), which represents age and the patience that comes with it. \u003cstrong>Seeb\u003c/strong> (apples) are displayed for health and beauty; \u003cstrong>seer\u003c/strong> (garlic) for medicine; \u003cstrong>samanu\u003c/strong> is a sweet, yellowish brown pudding made with wheat germ and represents affluence. \u003cstrong>Somaq\u003c/strong> (sumac) is a bright red berry that comes in spice form and is a staple in Iranian kabob dishes. The spice symbolizes the colors of the sunrise. The last ‘s’ on the table is \u003cstrong>senjed\u003c/strong>, dried fruit from an oleaster tree that symbolize love.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"94162,94157,94158,94168,94165\"]\u003c/p>\n\u003cp>Modern Nowruz tables also have dyed hard-boiled eggs symbolizing fertility (usually decorated by the children in the family), dried nuts and berries for guests to eat, and few non-edible items: a goldfish representing life and the sign of Pisces coming to an end, a mirror representing the imagery or reflection of creation or God, gold coins for wealth and a purple hyacinth flower to symbolize the coming of spring. The last item on the table is a book of Hafez poetry, or a Koran for religious people.\u003c/p>\n\u003cfigure id=\"attachment_94161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\">\u003cimg class=\"size-full wp-image-94161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\" alt=\"Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\u003c/figcaption>\u003c/figure>\n\u003cp>“Poetry is like the bread of life, the emotional and spiritual bread of life is poetry. So I think it belongs on a haftsin table because it sustains us through good times and bad,\" says \u003ca href=\"http://persiskarim.com/dev/\" target=\"_blank\" rel=\"noopener noreferrer\">Persis Karim\u003c/a>, a professor at San Jose State University and the co-director of its Persian Studies Program. Karim, whose also the editor of many \u003ca href=\"http://persiskarim.com/dev/publications/\" target=\"_blank\" rel=\"noopener noreferrer\">anthologies of Iranian-American fiction\u003c/a> writers, says she always has a book of poetry on her haftsin table.\u003c/p>\n\u003cfigure id=\"attachment_94195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\">\u003cimg class=\"size-full wp-image-94195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\" alt=\"Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani \" width=\"1920\" height=\"1272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-320x212.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani\u003c/figcaption>\u003c/figure>\n\u003cp>Following Iranian tradition, Karim opens the book of poetry to a random page -- a way of telling your fortune for the new year. The \u003ca href=\"http://en.wikipedia.org/wiki/Hafez\" target=\"_blank\" rel=\"noopener noreferrer\">Hafez\u003c/a> poem she lands on is about Spring. “A flower, without a friend's face there, I think isn’t good. And springtime without wine, I think isn’t good.” Hafez lived over 1,000 years ago, but he was a smart man.\u003c/p>\n\u003cfigure id=\"attachment_94163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\">\u003cimg class=\"size-full wp-image-94163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\" alt=\"Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-320x427.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\u003c/figcaption>\u003c/figure>\n\u003cp>Karim's Nowruz table is a mix of traditional and non-traditional. She's French-Iranian and grew up in the Bay Area, so she's made the tradition her own by including an altar on her haftsin table to honor family who have passed away. \"It’s a recognition of the arrival of Spring. It’s a bittersweet recognition that we go on even without the people we love but we find a way to commemorate their presence in our lives. This is an altar to life.\"\u003cbr>\n[aside postID=\"food_1332170\" label=\"Taste This: Kuku, The Persian Frittata\"]\u003cbr>\nMost of the food on the haftsin table is decorative -- you don't eat them, except for the hand-painted hard-boiled eggs. When Persian New Year arrives, families get together and play the ‘egg-cracking game.’ You hold an egg in the palm of your hand and hit it against another person’s egg, which she's holding in her palm. If your egg cracks, you lose. If it doesn’t, you go on to the next person. The last person with an uncracked egg wins, meaning they'll have the best fortune in the year to come. There are methods to winning this game that I will not reveal in this blog post, but I will say that I learned that it’s ok to eat a hard boiled egg that’s been sitting out in a cool, dry place for a few days. Karim uses glass eggs, but here are some pictures of the elaborate egg art work done by my five and seven year old nephews at my sister's haftsin table in Santa Cruz.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\">\u003cimg class=\"size-full wp-image-94160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\" alt=\"Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\u003c/figcaption>\u003c/figure>\n\u003cp>Throughout the 13 days of the Persian New Year, friends and family gather each day at the home of a different friend or family member, and eat a lot of Persian food. One staple dish is Sabzee Polo Mahee, a Persian herb rice with baked fish. Persis Karim says though Nowruz and the haftsin are centered around food, the holiday is ultimately about reflecting on the past year and preparing for the new year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it’s one of the most beautiful holidays because it’s all about connecting with the season,\" Karim says. \"It's a reflection of who we have become from one year to the next.\"\u003c/p>\n\u003ch3>Recipe: Sabzee Polo (Herb Rice)\u003c/h3>\n\u003cp>\u003ci>This rice is traditionally eaten with Mahee Sefeed, or Whitefish, which comes from the Caspian Sea on the northern Iranian coast. That's hard, if not impossible, to find in the Bay Area, so my family usually bakes salmon and trout with lemon and oil. The special part is the herb rice.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_94192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\">\u003cimg class=\"size-full wp-image-94192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\" alt=\"Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Serves eight people.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>4 cups long grain basmati rice\u003c/li>\n\u003cli>2 1/2 cups cilantro, chopped\u003c/li>\n\u003cli>2 cups fresh dill, chopped\u003c/li>\n\u003cli>2 cups parsley (preferably Italian parsley)\u003c/li>\n\u003cli>1/2 cup fresh fenugreek, chopped\u003c/li>\n\u003cli>5 tbsp butter (about 1/2 a stick)\u003c/li>\n\u003cli>a couple of pinches of rock salt (or table salt)\u003c/li>\n\u003cli>a pinch of saffron\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the four cups of rice in a bowl of cold water and mix around with your hand until the water gets milky. Drain the rice and repeat until the water is no longer milky.\u003c/li>\n\u003cli>Pour rice into a nonstick pot.\u003c/li>\n\u003cli>Cover the rice with about 1 inch of water (about 1/4 of your finger from where the rice begins and the water end).\u003c/li>\n\u003cli>Add herbs, butter and salt.\u003c/li>\n\u003cli>Bring to a boil, stirring occasionally.\u003c/li>\n\u003cli>Once the water boils mostly off, give it one final stir, cover it, lower the heat to low or medium-low, and let cook on low for 20 minutes or until rice is soft.\u003c/li>\n\u003cli>grind saffron and mix with a 1/4 cup of hot water. Drizzle on the rice after putting the rice on a large platter to serve.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Iranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or Nowruz on the first day of the Spring Equinox. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. ",
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"description": "Iranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or Nowruz on the first day of the Spring Equinox. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. ",
"title": "The Seven Edible ‘S’ Foods of the Persian New Year | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\">\u003cimg class=\"size-full wp-image-94164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\" alt=\"The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nowruz\u003c/strong>\u003c/a> on the first day of the Spring Equinox. This year Nowruz is on Thursday, March 19 (updated 3/20/2020) and the celebration continues for 13 days. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. This table decoration, called a \u003ca href=\"http://en.wikipedia.org/wiki/Haft-Seen\" target=\"_blank\" rel=\"noopener noreferrer\">haftsin\u003c/a>, is a tradition that dates back at least 1,000 years to \u003ca href=\"http://en.wikipedia.org/wiki/Zoroastrianism\" target=\"_blank\" rel=\"noopener noreferrer\">Zoroastrian\u003c/a> traditions. ‘Haftsin’ means the 'seven ‘s.'' People decorate tables with seven different foods that start with the letter ‘s,' the number seven symbolizing the seven days of Creation.\u003c/p>\n\u003cp>The first ‘s’ is \u003cstrong>sabzeh\u003c/strong>: lentil, wheat are barley sprouts that you grow on a dish. The symbolize rebirth and renewal and have to be prepared a week or two before Nowruz so that they will have sufficiently sprouted. Here's a link on \u003ca href=\"http://figandquince.com/2013/03/04/how-to-grow-sabzeh-wheatgrass-norooz-easter-diy-tutorial-pictorial-guide/\" target=\"_blank\" rel=\"noopener noreferrer\">how to grow sabzeh\u003c/a> yourself. Or, you can do what I did in college and just buy a chia pet online a few weeks before Nowruz. And yes, ch-ch-ch-\u003ca href=\"http://chia.com/chia-pets/\" target=\"_blank\" rel=\"noopener noreferrer\">chia pets still exist\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\">\u003cimg class=\"size-full wp-image-94167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\" alt=\"Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\u003c/figcaption>\u003c/figure>\n\u003cp>Another 's' item is \u003cstrong>serkeh\u003c/strong> (vinegar), which represents age and the patience that comes with it. \u003cstrong>Seeb\u003c/strong> (apples) are displayed for health and beauty; \u003cstrong>seer\u003c/strong> (garlic) for medicine; \u003cstrong>samanu\u003c/strong> is a sweet, yellowish brown pudding made with wheat germ and represents affluence. \u003cstrong>Somaq\u003c/strong> (sumac) is a bright red berry that comes in spice form and is a staple in Iranian kabob dishes. The spice symbolizes the colors of the sunrise. The last ‘s’ on the table is \u003cstrong>senjed\u003c/strong>, dried fruit from an oleaster tree that symbolize love.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Modern Nowruz tables also have dyed hard-boiled eggs symbolizing fertility (usually decorated by the children in the family), dried nuts and berries for guests to eat, and few non-edible items: a goldfish representing life and the sign of Pisces coming to an end, a mirror representing the imagery or reflection of creation or God, gold coins for wealth and a purple hyacinth flower to symbolize the coming of spring. The last item on the table is a book of Hafez poetry, or a Koran for religious people.\u003c/p>\n\u003cfigure id=\"attachment_94161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\">\u003cimg class=\"size-full wp-image-94161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\" alt=\"Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\u003c/figcaption>\u003c/figure>\n\u003cp>“Poetry is like the bread of life, the emotional and spiritual bread of life is poetry. So I think it belongs on a haftsin table because it sustains us through good times and bad,\" says \u003ca href=\"http://persiskarim.com/dev/\" target=\"_blank\" rel=\"noopener noreferrer\">Persis Karim\u003c/a>, a professor at San Jose State University and the co-director of its Persian Studies Program. Karim, whose also the editor of many \u003ca href=\"http://persiskarim.com/dev/publications/\" target=\"_blank\" rel=\"noopener noreferrer\">anthologies of Iranian-American fiction\u003c/a> writers, says she always has a book of poetry on her haftsin table.\u003c/p>\n\u003cfigure id=\"attachment_94195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\">\u003cimg class=\"size-full wp-image-94195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\" alt=\"Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani \" width=\"1920\" height=\"1272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-320x212.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani\u003c/figcaption>\u003c/figure>\n\u003cp>Following Iranian tradition, Karim opens the book of poetry to a random page -- a way of telling your fortune for the new year. The \u003ca href=\"http://en.wikipedia.org/wiki/Hafez\" target=\"_blank\" rel=\"noopener noreferrer\">Hafez\u003c/a> poem she lands on is about Spring. “A flower, without a friend's face there, I think isn’t good. And springtime without wine, I think isn’t good.” Hafez lived over 1,000 years ago, but he was a smart man.\u003c/p>\n\u003cfigure id=\"attachment_94163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\">\u003cimg class=\"size-full wp-image-94163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\" alt=\"Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-320x427.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\u003c/figcaption>\u003c/figure>\n\u003cp>Karim's Nowruz table is a mix of traditional and non-traditional. She's French-Iranian and grew up in the Bay Area, so she's made the tradition her own by including an altar on her haftsin table to honor family who have passed away. \"It’s a recognition of the arrival of Spring. It’s a bittersweet recognition that we go on even without the people we love but we find a way to commemorate their presence in our lives. This is an altar to life.\"\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMost of the food on the haftsin table is decorative -- you don't eat them, except for the hand-painted hard-boiled eggs. When Persian New Year arrives, families get together and play the ‘egg-cracking game.’ You hold an egg in the palm of your hand and hit it against another person’s egg, which she's holding in her palm. If your egg cracks, you lose. If it doesn’t, you go on to the next person. The last person with an uncracked egg wins, meaning they'll have the best fortune in the year to come. There are methods to winning this game that I will not reveal in this blog post, but I will say that I learned that it’s ok to eat a hard boiled egg that’s been sitting out in a cool, dry place for a few days. Karim uses glass eggs, but here are some pictures of the elaborate egg art work done by my five and seven year old nephews at my sister's haftsin table in Santa Cruz.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\">\u003cimg class=\"size-full wp-image-94160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\" alt=\"Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\u003c/figcaption>\u003c/figure>\n\u003cp>Throughout the 13 days of the Persian New Year, friends and family gather each day at the home of a different friend or family member, and eat a lot of Persian food. One staple dish is Sabzee Polo Mahee, a Persian herb rice with baked fish. Persis Karim says though Nowruz and the haftsin are centered around food, the holiday is ultimately about reflecting on the past year and preparing for the new year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it’s one of the most beautiful holidays because it’s all about connecting with the season,\" Karim says. \"It's a reflection of who we have become from one year to the next.\"\u003c/p>\n\u003ch3>Recipe: Sabzee Polo (Herb Rice)\u003c/h3>\n\u003cp>\u003ci>This rice is traditionally eaten with Mahee Sefeed, or Whitefish, which comes from the Caspian Sea on the northern Iranian coast. That's hard, if not impossible, to find in the Bay Area, so my family usually bakes salmon and trout with lemon and oil. The special part is the herb rice.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_94192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\">\u003cimg class=\"size-full wp-image-94192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\" alt=\"Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Serves eight people.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>4 cups long grain basmati rice\u003c/li>\n\u003cli>2 1/2 cups cilantro, chopped\u003c/li>\n\u003cli>2 cups fresh dill, chopped\u003c/li>\n\u003cli>2 cups parsley (preferably Italian parsley)\u003c/li>\n\u003cli>1/2 cup fresh fenugreek, chopped\u003c/li>\n\u003cli>5 tbsp butter (about 1/2 a stick)\u003c/li>\n\u003cli>a couple of pinches of rock salt (or table salt)\u003c/li>\n\u003cli>a pinch of saffron\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the four cups of rice in a bowl of cold water and mix around with your hand until the water gets milky. Drain the rice and repeat until the water is no longer milky.\u003c/li>\n\u003cli>Pour rice into a nonstick pot.\u003c/li>\n\u003cli>Cover the rice with about 1 inch of water (about 1/4 of your finger from where the rice begins and the water end).\u003c/li>\n\u003cli>Add herbs, butter and salt.\u003c/li>\n\u003cli>Bring to a boil, stirring occasionally.\u003c/li>\n\u003cli>Once the water boils mostly off, give it one final stir, cover it, lower the heat to low or medium-low, and let cook on low for 20 minutes or until rice is soft.\u003c/li>\n\u003cli>grind saffron and mix with a 1/4 cup of hot water. Drizzle on the rice after putting the rice on a large platter to serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Eat Authentically Irish This St. Patrick's Day, Go For The Butter",
"title": "To Eat Authentically Irish This St. Patrick's Day, Go For The Butter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94060\" class=\"wp-caption aligncenter\" style=\"max-width: 1197px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74.jpg\">\u003cimg class=\"size-full wp-image-94060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74.jpg\" alt=\"Butter labels from Irish creameries operating in the 1970s. Photo: Roland Paschhoff/Cork Butter Museum\" width=\"1197\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74.jpg 1197w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-320x240.jpg 320w\" sizes=\"(max-width: 1197px) 100vw, 1197px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter labels from Irish creameries operating in the 1970s. Photo: Roland Paschhoff/Cork Butter Museum\u003c/figcaption>\u003c/figure>\n\u003cp>By Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/17/393565373/to-eat-authentically-irish-this-st-patrick-s-day-go-for-the-butter\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/17/15)\u003c/p>\n\u003cp>As scholarly buzzkills have long told us, \u003ca href=\"http://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/?no-ist\">corned beef isn't really Irish\u003c/a>. So what to do if you want a taste of the Emerald Isle on St. Patrick's Day? Instead of green, maybe look for yellow — a pat of Irish butter. Although most Americans are familiar with images of Ireland's rolling green hills, few realize that those hills are the secret to a deliciously buttery empire.\u003c/p>\n\u003cp>\"It goes back to the Emerald Isle,\" explains \u003ca href=\"https://twitter.com/ifj_pat\">Pat O'Keeffe\u003c/a>, deputy editor of \u003ca href=\"http://www.farmersjournal.ie/\">Irish Farmers Journal\u003c/a>. \"The green land is our competitive advantage. Those rolling green hills are great for growing grass. You need frequent and regular rainfall, and we've got plenty of that.\"\u003c/p>\n\u003cp>The actual Irish cows themselves aren't that different from their American counterparts — in both countries, over 90 percent of milkers are Holstein-Friesians, those iconic black-and-whites. What it comes down to is what the cows are eating.\u003c/p>\n\u003cp>Irish cows graze on those temperate hills from March to October, and are only milked during those months. (A small number — O'Keeffe estimates 10 percent — are milked year-round for drinking, or fluid, milk, but butter's the real business.) Grass-fed milk produces a rich butter, yellow with natural beta carotene. The polyunsaturated fats in fresh grass also make for pats that are softer than those from hay or grain — all the better for spreading across your scone. Like most European dairy, Irish cream also has a higher butterfat content, creating soft butter with a richer mouthfeel. And the end result?\u003c/p>\n\u003cfigure id=\"attachment_94061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884.jpg\">\u003cimg class=\"size-full wp-image-94061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884.jpg\" alt=\"Holstein-Friesian dairy cows make their way towards pasture in County Cavan, Ireland. Irish cows graze on the country's rolling green hills from March to October, and most are only milked during those months. Photo: Tom Stoddart/Getty Images\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Holstein-Friesian dairy cows make their way towards pasture in County Cavan, Ireland. Irish cows graze on the country's rolling green hills from March to October, and most are only milked during those months. Photo: Tom Stoddart/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"I have to be careful for an American audience,\" Pat O'Keeffe hedges for a diplomatic moment, \"but we'd say it's [like the difference between] chalk and cheese.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And those feelings of nostalgia (and unabashed superiority) about Irish butter can run deep, even after leaving Ireland. When Dublin-born Lisa Jacobs' family emigrated to the United States, her parents continued to seek out Irish butter. And when she dropped out of law school to start making cheese in the similarly green-and-rainy Pacific Northwest, her father not-so-gently suggested that \u003ca href=\"http://www.jacobscreamery.com/\">Jacobs Creamery\u003c/a> make him some good, Irish-style butter. Jacobs even smuggled some grass and wildflower seed to cultivate the cows' fields, seeing if she could capture some of that Irish \u003cem>terroir\u003c/em> in her hand-churned product.\u003c/p>\n\u003cp>But far before this modern evangelism, Irish butter had its fans. Ancient stashes of butter dating back \u003ca href=\"http://www.bbc.com/news/uk-northern-ireland-27143838\">1,000 years\u003c/a> — and up to \u003ca href=\"http://www.nbcnews.com/id/32630695/ns/technology_and_science-science/t/-year-old-butter-discovered-ireland/\">3,000 years\u003c/a> — are routinely dug out of the Irish peat bogs. Scholars speculate that the butter was either a high-value offering, buried ritualistically, or else a foodstuff stored in the bog as a primitive refrigeration technique. (Either way, the phenomenon is given the irresistible term \"bog butter.\") Although this millennia-old butter isn't quite ready for toast, butter \u003cem>is\u003c/em> a long-lived product. Which means it can be shipped — and it was.\u003c/p>\n\u003cfigure id=\"attachment_94062\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507.jpg\">\u003cimg class=\"size-full wp-image-94062\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507.jpg\" alt=\"Butter samples from the first quarter of the 20th Century in Ireland. Photo: Cork Butter Museum\" width=\"1920\" height=\"1152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-320x192.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter samples from the first quarter of the 20th Century in Ireland. Photo: Cork Butter Museum\u003c/figcaption>\u003c/figure>\n\u003cp>\"Cork butter was the first global food brand,\" explains Peter Foynes, director of the \u003ca href=\"http://www.corkbutter.museum/\">Cork Butter Museum\u003c/a> (and yes, there is a butter museum).\u003c/p>\n\u003cp>The Cork Butter Exchange was established in the late 18th century, and in its day it was the largest butter market in the world. Irish butter was tied to British expansion, as buckets made their way onto ships loaded for the sugar routes, or crossed the Atlantic to feed troops fighting to quell the American Revolution. Hundreds of thousands of casks left Ireland every year, heading everywhere from Australia to Brazil, France to the West Indies. Miles of \"butter roads\" helped even remote rural farmers bring their butter into the global marketplace.\u003c/p>\n\u003cp>But after this peak — Foynes puts it in the 1870s — Irish butter production began to trail off, due to a number of factors. Colonies had steadily been establishing their own agriculture, rendering Irish exports less important. But the biggest blow came in 1879, with the mechanical separator.\u003c/p>\n\u003cfigure id=\"attachment_94063\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144.jpg\">\u003cimg class=\"size-full wp-image-94063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144.jpg\" alt=\"Butter is inspected inside a creamery in Dublin, Ireland, during the first quarter of the 20th century. Photo: Cork Butter Museum\" width=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-400x468.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-800x935.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-1440x1684.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-1180x1380.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-768x898.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-320x374.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter is inspected inside a creamery in Dublin, Ireland, during the first quarter of the 20th century. Photo: Cork Butter Museum\u003c/figcaption>\u003c/figure>\n\u003cp>Even as farmers mechanized the butter-churning process, they had long been hampered by separating — patiently waiting for the to-be-churned cream to rise to the top (a process that takes 24 to 36 hours, depending upon the temperature). With the centrifuge-like mechanical separator, that wait time is eliminated. Unfortunately, Irish farmers were late adopters; by the time they mechanized, the industry was 20 years behind. By the early 20th century, the Cork Butter Market had closed.\u003c/p>\n\u003cp>But luckily for lovers of good Irish butter, its grass-fed richness has made a comeback. Farms banded together to form the \u003ca href=\"http://kerrygoldusa.com/heritage/irish-dairy-board/\">Irish Dairy Board\u003c/a> in 1961, which developed the popular Kerrygold Irish butter. (The company says it's now the No. 4 butter in the U.S.) And the country's EU membership in the following decades brought with it milk subsidies, laying the bedrock for increased dairy production (and even overproduction, leading to established quotas). Later fears of saturated fats hit the Irish butter industry, as they did all dairy, but \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">recent data\u003c/a> seems to be moving consumers beyond those margarine moments, and back to the full, sunny swipe of butter.\u003c/p>\n\u003cp>\"Some of the science — or alleged science — has changed,\" notes O'Keeffe. But like a good Irishman, he was never swayed. \"It was always a good product. Butter today is still as good as it was.\"\u003c/p>\n\u003cp>And with the 30-year-old EU dairy quotas set to expire on April 1, this product could be on the brink of a new buttery era.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "From 3,000-year-old peat bogs to 19th-century Brazil to modern foodies, the love of Irish butter has spread far. The secret to Ireland's deliciously rich, creamy butter is in its rolling green hills.",
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"description": "From 3,000-year-old peat bogs to 19th-century Brazil to modern foodies, the love of Irish butter has spread far. The secret to Ireland's deliciously rich, creamy butter is in its rolling green hills.",
"title": "To Eat Authentically Irish This St. Patrick's Day, Go For The Butter | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94060\" class=\"wp-caption aligncenter\" style=\"max-width: 1197px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74.jpg\">\u003cimg class=\"size-full wp-image-94060\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74.jpg\" alt=\"Butter labels from Irish creameries operating in the 1970s. Photo: Roland Paschhoff/Cork Butter Museum\" width=\"1197\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74.jpg 1197w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/walllowres-1e39a90bfdb3e3fa2214fde62b88be441d4b1d74-320x240.jpg 320w\" sizes=\"(max-width: 1197px) 100vw, 1197px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter labels from Irish creameries operating in the 1970s. Photo: Roland Paschhoff/Cork Butter Museum\u003c/figcaption>\u003c/figure>\n\u003cp>By Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/17/393565373/to-eat-authentically-irish-this-st-patrick-s-day-go-for-the-butter\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/17/15)\u003c/p>\n\u003cp>As scholarly buzzkills have long told us, \u003ca href=\"http://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/?no-ist\">corned beef isn't really Irish\u003c/a>. So what to do if you want a taste of the Emerald Isle on St. Patrick's Day? Instead of green, maybe look for yellow — a pat of Irish butter. Although most Americans are familiar with images of Ireland's rolling green hills, few realize that those hills are the secret to a deliciously buttery empire.\u003c/p>\n\u003cp>\"It goes back to the Emerald Isle,\" explains \u003ca href=\"https://twitter.com/ifj_pat\">Pat O'Keeffe\u003c/a>, deputy editor of \u003ca href=\"http://www.farmersjournal.ie/\">Irish Farmers Journal\u003c/a>. \"The green land is our competitive advantage. Those rolling green hills are great for growing grass. You need frequent and regular rainfall, and we've got plenty of that.\"\u003c/p>\n\u003cp>The actual Irish cows themselves aren't that different from their American counterparts — in both countries, over 90 percent of milkers are Holstein-Friesians, those iconic black-and-whites. What it comes down to is what the cows are eating.\u003c/p>\n\u003cp>Irish cows graze on those temperate hills from March to October, and are only milked during those months. (A small number — O'Keeffe estimates 10 percent — are milked year-round for drinking, or fluid, milk, but butter's the real business.) Grass-fed milk produces a rich butter, yellow with natural beta carotene. The polyunsaturated fats in fresh grass also make for pats that are softer than those from hay or grain — all the better for spreading across your scone. Like most European dairy, Irish cream also has a higher butterfat content, creating soft butter with a richer mouthfeel. And the end result?\u003c/p>\n\u003cfigure id=\"attachment_94061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884.jpg\">\u003cimg class=\"size-full wp-image-94061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884.jpg\" alt=\"Holstein-Friesian dairy cows make their way towards pasture in County Cavan, Ireland. Irish cows graze on the country's rolling green hills from March to October, and most are only milked during those months. Photo: Tom Stoddart/Getty Images\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/96849468_edit_custom-ee85200a375e93a387fdf1379927d79bba5071c4-e1426622183884-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Holstein-Friesian dairy cows make their way towards pasture in County Cavan, Ireland. Irish cows graze on the country's rolling green hills from March to October, and most are only milked during those months. Photo: Tom Stoddart/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"I have to be careful for an American audience,\" Pat O'Keeffe hedges for a diplomatic moment, \"but we'd say it's [like the difference between] chalk and cheese.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And those feelings of nostalgia (and unabashed superiority) about Irish butter can run deep, even after leaving Ireland. When Dublin-born Lisa Jacobs' family emigrated to the United States, her parents continued to seek out Irish butter. And when she dropped out of law school to start making cheese in the similarly green-and-rainy Pacific Northwest, her father not-so-gently suggested that \u003ca href=\"http://www.jacobscreamery.com/\">Jacobs Creamery\u003c/a> make him some good, Irish-style butter. Jacobs even smuggled some grass and wildflower seed to cultivate the cows' fields, seeing if she could capture some of that Irish \u003cem>terroir\u003c/em> in her hand-churned product.\u003c/p>\n\u003cp>But far before this modern evangelism, Irish butter had its fans. Ancient stashes of butter dating back \u003ca href=\"http://www.bbc.com/news/uk-northern-ireland-27143838\">1,000 years\u003c/a> — and up to \u003ca href=\"http://www.nbcnews.com/id/32630695/ns/technology_and_science-science/t/-year-old-butter-discovered-ireland/\">3,000 years\u003c/a> — are routinely dug out of the Irish peat bogs. Scholars speculate that the butter was either a high-value offering, buried ritualistically, or else a foodstuff stored in the bog as a primitive refrigeration technique. (Either way, the phenomenon is given the irresistible term \"bog butter.\") Although this millennia-old butter isn't quite ready for toast, butter \u003cem>is\u003c/em> a long-lived product. Which means it can be shipped — and it was.\u003c/p>\n\u003cfigure id=\"attachment_94062\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507.jpg\">\u003cimg class=\"size-full wp-image-94062\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507.jpg\" alt=\"Butter samples from the first quarter of the 20th Century in Ireland. Photo: Cork Butter Museum\" width=\"1920\" height=\"1152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-12_custom-bb5b80835c39673fa46e6cd7b5017d50c64bfa22-e1426622272507-320x192.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter samples from the first quarter of the 20th Century in Ireland. Photo: Cork Butter Museum\u003c/figcaption>\u003c/figure>\n\u003cp>\"Cork butter was the first global food brand,\" explains Peter Foynes, director of the \u003ca href=\"http://www.corkbutter.museum/\">Cork Butter Museum\u003c/a> (and yes, there is a butter museum).\u003c/p>\n\u003cp>The Cork Butter Exchange was established in the late 18th century, and in its day it was the largest butter market in the world. Irish butter was tied to British expansion, as buckets made their way onto ships loaded for the sugar routes, or crossed the Atlantic to feed troops fighting to quell the American Revolution. Hundreds of thousands of casks left Ireland every year, heading everywhere from Australia to Brazil, France to the West Indies. Miles of \"butter roads\" helped even remote rural farmers bring their butter into the global marketplace.\u003c/p>\n\u003cp>But after this peak — Foynes puts it in the 1870s — Irish butter production began to trail off, due to a number of factors. Colonies had steadily been establishing their own agriculture, rendering Irish exports less important. But the biggest blow came in 1879, with the mechanical separator.\u003c/p>\n\u003cfigure id=\"attachment_94063\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144.jpg\">\u003cimg class=\"size-full wp-image-94063\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144.jpg\" alt=\"Butter is inspected inside a creamery in Dublin, Ireland, during the first quarter of the 20th century. Photo: Cork Butter Museum\" width=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-400x468.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-800x935.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-1440x1684.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-1180x1380.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-768x898.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ci-30_custom-9efe421ba02886463e333f782c7e1d1ed2152e23-e1426622323144-320x374.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter is inspected inside a creamery in Dublin, Ireland, during the first quarter of the 20th century. Photo: Cork Butter Museum\u003c/figcaption>\u003c/figure>\n\u003cp>Even as farmers mechanized the butter-churning process, they had long been hampered by separating — patiently waiting for the to-be-churned cream to rise to the top (a process that takes 24 to 36 hours, depending upon the temperature). With the centrifuge-like mechanical separator, that wait time is eliminated. Unfortunately, Irish farmers were late adopters; by the time they mechanized, the industry was 20 years behind. By the early 20th century, the Cork Butter Market had closed.\u003c/p>\n\u003cp>But luckily for lovers of good Irish butter, its grass-fed richness has made a comeback. Farms banded together to form the \u003ca href=\"http://kerrygoldusa.com/heritage/irish-dairy-board/\">Irish Dairy Board\u003c/a> in 1961, which developed the popular Kerrygold Irish butter. (The company says it's now the No. 4 butter in the U.S.) And the country's EU membership in the following decades brought with it milk subsidies, laying the bedrock for increased dairy production (and even overproduction, leading to established quotas). Later fears of saturated fats hit the Irish butter industry, as they did all dairy, but \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">recent data\u003c/a> seems to be moving consumers beyond those margarine moments, and back to the full, sunny swipe of butter.\u003c/p>\n\u003cp>\"Some of the science — or alleged science — has changed,\" notes O'Keeffe. But like a good Irishman, he was never swayed. \"It was always a good product. Butter today is still as good as it was.\"\u003c/p>\n\u003cp>And with the 30-year-old EU dairy quotas set to expire on April 1, this product could be on the brink of a new buttery era.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Easy to Make for St. Patrick’s Day: Irish Soda Bread with Currants and Orange Zest",
"title": "Easy to Make for St. Patrick’s Day: Irish Soda Bread with Currants and Orange Zest",
"headTitle": "Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final.jpg\">\u003cimg class=\"size-full wp-image-94011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final.jpg\" alt=\"Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Back when I worked as a professional baker at \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a> in Rockridge, we made magnificent loaves of Irish soda bread--rich with butter, eggs, sugar, and raisins or even chopped dried apricots--which were quickly snapped up (and truly incredible fresh out of the oven).\u003c/p>\n\u003cp>The version that we made, and that you often see in this country, is more of an American version of the bread, rather than a true representation of what you might actually find in Ireland. Irish soda bread, or “brown soda bread” or “white soda bread,” is traditionally made with only 4 ingredients: flour (white or whole wheat), baking soda (hence the “soda” part of the name), buttermilk, and salt. It is a hearty quick bread--as opposed to a yeasted bread--that was made in cast iron pots and cooked over a fire, eliminating the need for an oven. The whole wheat version was more common, and the white version saved for special occasions. Even more special would be to add an egg to it.\u003c/p>\n\u003cp>Whether you are in America or Ireland, a telltale signature of the loaf is the cross that is cut into the top of the bread before baking. This helps it expand and cook in the thicker middle, but also has religious connotations. The cross part is pretty obvious, but another favorite meaning is that by cutting a cross into the top, it “lets the devil out of the bread.”\u003c/p>\n\u003cp>Nowadays you’ll find all sorts of variations: From the more commonplace raisin-studded or caraway seed-scented loaves to those with dark chocolate chunks, multigrain and seeds, or other dried fruits like apricots, figs, and cherries. Here, many recipes include butter, eggs, and sugar to varying degrees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is one of my favorites. Dense and moist on the inside, crackly on the outside, and lightly sweet...it is the perfect vehicle for a slathering of Irish butter. Baking it in a cast-iron pan make me think it sort of takes it back to its roots. Plus it just looks really cool.\u003c/p>\n\u003cfigure id=\"attachment_94006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg\">\u003cimg class=\"size-full wp-image-94006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg\" alt=\"Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Irish-American Soda Bread with Currants and Orange Zest\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb (3 cups) all-purpose flour, plus 1 tbsp\u003c/li>\n\u003cli>5 oz (1 cup) whole wheat flour\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>1 1/2 tsp kosher salt\u003c/li>\n\u003cli>6 tbsp cold unsalted butter, diced\u003c/li>\n\u003cli>2 cups cold buttermilk, shaken\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1 cup dried currants\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"93995,94019,94015,94017,94014,93996,94016,94001,93999,93997,94000,93998,94024,94018,94005,94002,94004\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position the rack in the middle and preheat the oven to 375F. Generously butter a 10-inch cast-iron skillet with 2- to 2 1/2-inch-high sides (you can also bake it on a baking sheet, but it will flatten more).\u003c/li>\n\u003cli>In a bowl, whisk together the 3 cups all-purpose flour, wheat flour, sugar, baking soda, and salt. Sprinkle the butter over the top and cut in with a pastry cutter or 2 knives until the mixture looks like coarse breadcrumbs.\u003c/li>\n\u003cli>In another bowl or container, whisk together the buttermilk, egg, and orange zest. Add to the dough, stirring with a wooden spoon just until well incorporated. Combine the currants with the 1 tablespoon of flour and stir into the dough. It will be sticky.\u003c/li>\n\u003cli>Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf into the prepared skillet and cut an \"X\" into the top of the bread with a serrated knife. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean. When you tap the loaf, it will have a hollow sound.\u003c/li>\n\u003cli>Cool on a wire rack for 10 minutes, then remove it from the pan, and let cool on the rack. Serve warm or at room temperature with plenty of salted Irish butter.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg\">\u003cimg class=\"size-full wp-image-94022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg\" alt=\"Sliced and buttered Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced and buttered Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This large, fragrant loaf--studded with currants and zesty orange--will feed plenty, and is perfect for a St. Patrick’s Day Brunch. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final.jpg\">\u003cimg class=\"size-full wp-image-94011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final.jpg\" alt=\"Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Back when I worked as a professional baker at \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a> in Rockridge, we made magnificent loaves of Irish soda bread--rich with butter, eggs, sugar, and raisins or even chopped dried apricots--which were quickly snapped up (and truly incredible fresh out of the oven).\u003c/p>\n\u003cp>The version that we made, and that you often see in this country, is more of an American version of the bread, rather than a true representation of what you might actually find in Ireland. Irish soda bread, or “brown soda bread” or “white soda bread,” is traditionally made with only 4 ingredients: flour (white or whole wheat), baking soda (hence the “soda” part of the name), buttermilk, and salt. It is a hearty quick bread--as opposed to a yeasted bread--that was made in cast iron pots and cooked over a fire, eliminating the need for an oven. The whole wheat version was more common, and the white version saved for special occasions. Even more special would be to add an egg to it.\u003c/p>\n\u003cp>Whether you are in America or Ireland, a telltale signature of the loaf is the cross that is cut into the top of the bread before baking. This helps it expand and cook in the thicker middle, but also has religious connotations. The cross part is pretty obvious, but another favorite meaning is that by cutting a cross into the top, it “lets the devil out of the bread.”\u003c/p>\n\u003cp>Nowadays you’ll find all sorts of variations: From the more commonplace raisin-studded or caraway seed-scented loaves to those with dark chocolate chunks, multigrain and seeds, or other dried fruits like apricots, figs, and cherries. Here, many recipes include butter, eggs, and sugar to varying degrees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is one of my favorites. Dense and moist on the inside, crackly on the outside, and lightly sweet...it is the perfect vehicle for a slathering of Irish butter. Baking it in a cast-iron pan make me think it sort of takes it back to its roots. Plus it just looks really cool.\u003c/p>\n\u003cfigure id=\"attachment_94006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg\">\u003cimg class=\"size-full wp-image-94006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg\" alt=\"Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Irish-American Soda Bread with Currants and Orange Zest\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb (3 cups) all-purpose flour, plus 1 tbsp\u003c/li>\n\u003cli>5 oz (1 cup) whole wheat flour\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>1 1/2 tsp kosher salt\u003c/li>\n\u003cli>6 tbsp cold unsalted butter, diced\u003c/li>\n\u003cli>2 cups cold buttermilk, shaken\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1 cup dried currants\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position the rack in the middle and preheat the oven to 375F. Generously butter a 10-inch cast-iron skillet with 2- to 2 1/2-inch-high sides (you can also bake it on a baking sheet, but it will flatten more).\u003c/li>\n\u003cli>In a bowl, whisk together the 3 cups all-purpose flour, wheat flour, sugar, baking soda, and salt. Sprinkle the butter over the top and cut in with a pastry cutter or 2 knives until the mixture looks like coarse breadcrumbs.\u003c/li>\n\u003cli>In another bowl or container, whisk together the buttermilk, egg, and orange zest. Add to the dough, stirring with a wooden spoon just until well incorporated. Combine the currants with the 1 tablespoon of flour and stir into the dough. It will be sticky.\u003c/li>\n\u003cli>Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf into the prepared skillet and cut an \"X\" into the top of the bread with a serrated knife. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean. When you tap the loaf, it will have a hollow sound.\u003c/li>\n\u003cli>Cool on a wire rack for 10 minutes, then remove it from the pan, and let cool on the rack. Serve warm or at room temperature with plenty of salted Irish butter.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg\">\u003cimg class=\"size-full wp-image-94022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg\" alt=\"Sliced and buttered Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced and buttered Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lunar New Year Memories with StoryCorps",
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"content": "\u003cfigure id=\"attachment_93358\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\" alt=\"Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\" width=\"1050\" height=\"823\" class=\"size-full wp-image-93358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-320x251.jpg 320w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\u003c/figcaption>\u003c/figure>\n\u003cp>By Momo Chang, \u003ca href=\"http://caamedia.org/blog/2015/02/18/lunar-new-year-memories-with-storycorps/\" target=\"_blank\">CAAM\u003c/a> (2/18/15)\u003c/p>\n\u003cp>The \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> (CAAM) partnered with \u003ca href=\"http://storycorps.org/\" target=\"_blank\">StoryCorps\u003c/a> in San Francisco to create the first recordings dedicated to the Lunar New Year. You’ll hear Jenny (My-Viet) Phu and her parents, Frank (Dieu Tho) Phu and Jacqueline (Thanh La) Phu, who are from Vietnam and Alice Wong with her mother Bobby Hiuwan Wong.\u003c/p>\n\u003cp>For many Chinese, Vietnamese, Koreans and others who celebrate the Lunar New Year, this is the biggest holiday involving a feast for the family.\u003c/p>\n\u003ch3>Bobby Wong talks about one of her favorite dishes and traditions during Lunar New Year: “money dumplings.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820141&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_93357\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\" alt=\"Alice Wong with her mother, Bobbie, in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Wong with her mother, Bobby Hiuwan Wong, in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93356\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\" alt=\"Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003ch3>Frank Phu remembers the sounds of firecrackers during Tet in Vietnam.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820354&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Jacqueline and Jenny Phu talks about cooking for their ancestors.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820488&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>New Year, New Beginning – “We transform the whole person from the bad to the good.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820438&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Pork and steamed bamboo shoots spring rolls.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820310&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Interviews recorded at StoryCorps in San Francisco. Audio edited by Davin Agatep.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93358\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\" alt=\"Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\" width=\"1050\" height=\"823\" class=\"size-full wp-image-93358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-320x251.jpg 320w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\u003c/figcaption>\u003c/figure>\n\u003cp>By Momo Chang, \u003ca href=\"http://caamedia.org/blog/2015/02/18/lunar-new-year-memories-with-storycorps/\" target=\"_blank\">CAAM\u003c/a> (2/18/15)\u003c/p>\n\u003cp>The \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> (CAAM) partnered with \u003ca href=\"http://storycorps.org/\" target=\"_blank\">StoryCorps\u003c/a> in San Francisco to create the first recordings dedicated to the Lunar New Year. You’ll hear Jenny (My-Viet) Phu and her parents, Frank (Dieu Tho) Phu and Jacqueline (Thanh La) Phu, who are from Vietnam and Alice Wong with her mother Bobby Hiuwan Wong.\u003c/p>\n\u003cp>For many Chinese, Vietnamese, Koreans and others who celebrate the Lunar New Year, this is the biggest holiday involving a feast for the family.\u003c/p>\n\u003ch3>Bobby Wong talks about one of her favorite dishes and traditions during Lunar New Year: “money dumplings.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820141&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_93357\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\" alt=\"Alice Wong with her mother, Bobbie, in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Wong with her mother, Bobby Hiuwan Wong, in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93356\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\" alt=\"Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003ch3>Frank Phu remembers the sounds of firecrackers during Tet in Vietnam.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820354&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Jacqueline and Jenny Phu talks about cooking for their ancestors.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820488&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>New Year, New Beginning – “We transform the whole person from the bad to the good.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820438&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Pork and steamed bamboo shoots spring rolls.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820310&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Interviews recorded at StoryCorps in San Francisco. Audio edited by Davin Agatep.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Party Like A President' Recalls Mixology, Mischief Inside Oval Office",
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"content": "\u003cfigure id=\"attachment_93253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\" alt=\"President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-93253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150216_me_party_like_a_president_recalls_mixology_mischief_inside_oval_office.mp3\u003c/p>\n\u003cp>By Samantha Raphelson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/16/385713313/-party-like-a-president-recalls-mixology-mischief-inside-oval-office\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/16/15)\u003c/p>\n\u003cfigure id=\"attachment_93266\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/385744046/party-like-a-president-true-tales-of-inebriation-lechery-and-mischief-from-the-o\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/president-party-book.jpg\" alt=\"Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\" width=\"300\" class=\"size-full wp-image-93266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book-320x480.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\u003c/figcaption>\u003c/figure>\n\u003cp>While they're often called political animals, many of America's presidents had a bit of the party animal in them, too.\u003c/p>\n\u003cp>So says author Brian Abrams. In his new book, \u003cem>Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office\u003c/em>, Abrams chronicles the drinking habits and debauchery of former presidents.\u003c/p>\n\u003cp>Known as the president who repealed Prohibition, Franklin D. Roosevelt fancied himself the mixologist-in-chief, Abrams says, but many of his colleagues disagreed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"A lot of his friends and colleagues said that he was an awful bartender,\" Abrams told NPR's David Greene on \u003cem>Morning Edition\u003c/em>. \"I think that he really had a fondness for the mixology culture that was born in the Prohibition years.\"\u003c/p>\n\u003cp>Abrams says Plymouth martinis were FDR's specialty: He'd toss in interesting ingredients, such as a combined garnish of olives and lemon peels. Sometimes he added a few drops of absinthe. Guests often complained he used too much vermouth.\u003c/p>\n\u003cp>\"There was a Supreme Court justice [Samuel Rosenman] who poured his cocktails in a potted plant almost every time,\" Abrams says.\u003c/p>\n\u003cp>FDR's \"deplorable invention,\" according to his son James Roosevelt, was the Haitian Libation, which consisted of orange juice, dark rum, an egg white and a dash of brown sugar on the rocks. Yuck.\u003c/p>\n\u003cp>Other presidential alcohol legacies are more serious in nature: Under Ronald Reagan, Abrams notes, the legal drinking age went from 18 to 21. The former governor of California, Reagan was a wine lover and collected bottles from his former home state. But his truest epicurean passion was for jelly beans.\u003c/p>\n\u003cp>\"He was a smoker for decades, and the jelly beans helped him quit,\" Abrams says. \"He would make sure that bowls of them were in the White House and on Air Force One, and that was his substitute.\"\u003c/p>\n\u003cp>In Reagan's honor, Abrams' book includes a recipe for a jelly-bean martini.\u003c/p>\n\u003cp>\u003cem>To hear more tales of presidential partying, including the revelry that ensued after Andrew Jackson's swearing in, click on the audio link above.\u003c/em> \u003c/p>\n\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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg\" alt=\"President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\" width=\"1000\" height=\"562\" class=\"size-full wp-image-93253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/50372357edit_wide-588276d6a0caa3b41cc9652a3d04f290d7ab7757-e1424107290310-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Franklin Delano Roosevelt drinks a glass of wine at a fundraising dinner in 1938. FDR fancied himself quite the skilled mixologist; many of his colleagues disagreed. Photo: Thomas D. McAvoy/The LIFE Picture Collection/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/02/20150216_me_party_like_a_president_recalls_mixology_mischief_inside_oval_office.mp3\u003c/p>\n\u003cp>By Samantha Raphelson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/16/385713313/-party-like-a-president-recalls-mixology-mischief-inside-oval-office\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/16/15)\u003c/p>\n\u003cfigure id=\"attachment_93266\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/385744046/party-like-a-president-true-tales-of-inebriation-lechery-and-mischief-from-the-o\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/president-party-book.jpg\" alt=\"Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\" width=\"300\" class=\"size-full wp-image-93266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/president-party-book-320x480.jpg 320w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Party Like a President: True Tales of Inebriation, Lechery, and Mischief from the Oval Office. By John Mathias and Brian Abrams\u003c/figcaption>\u003c/figure>\n\u003cp>While they're often called political animals, many of America's presidents had a bit of the party animal in them, too.\u003c/p>\n\u003cp>So says author Brian Abrams. In his new book, \u003cem>Party Like a President: True Tales of Inebriation, Lechery and Mischief from the Oval Office\u003c/em>, Abrams chronicles the drinking habits and debauchery of former presidents.\u003c/p>\n\u003cp>Known as the president who repealed Prohibition, Franklin D. Roosevelt fancied himself the mixologist-in-chief, Abrams says, but many of his colleagues disagreed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"A lot of his friends and colleagues said that he was an awful bartender,\" Abrams told NPR's David Greene on \u003cem>Morning Edition\u003c/em>. \"I think that he really had a fondness for the mixology culture that was born in the Prohibition years.\"\u003c/p>\n\u003cp>Abrams says Plymouth martinis were FDR's specialty: He'd toss in interesting ingredients, such as a combined garnish of olives and lemon peels. Sometimes he added a few drops of absinthe. Guests often complained he used too much vermouth.\u003c/p>\n\u003cp>\"There was a Supreme Court justice [Samuel Rosenman] who poured his cocktails in a potted plant almost every time,\" Abrams says.\u003c/p>\n\u003cp>FDR's \"deplorable invention,\" according to his son James Roosevelt, was the Haitian Libation, which consisted of orange juice, dark rum, an egg white and a dash of brown sugar on the rocks. Yuck.\u003c/p>\n\u003cp>Other presidential alcohol legacies are more serious in nature: Under Ronald Reagan, Abrams notes, the legal drinking age went from 18 to 21. The former governor of California, Reagan was a wine lover and collected bottles from his former home state. But his truest epicurean passion was for jelly beans.\u003c/p>\n\u003cp>\"He was a smoker for decades, and the jelly beans helped him quit,\" Abrams says. \"He would make sure that bowls of them were in the White House and on Air Force One, and that was his substitute.\"\u003c/p>\n\u003cp>In Reagan's honor, Abrams' book includes a recipe for a jelly-bean martini.\u003c/p>\n\u003cp>\u003cem>To hear more tales of presidential partying, including the revelry that ensued after Andrew Jackson's swearing in, click on the audio link above.\u003c/em> \u003c/p>\n\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>",
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"disqusTitle": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
"title": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark",
"title": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92875,92877,92879,92882,92878,92881,92866,92880\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.",
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"title": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark | KQED",
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"headline": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rock Your Super Bowl Party with These Indulgent Classic Recipes!",
"title": "Rock Your Super Bowl Party with These Indulgent Classic Recipes!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\" alt=\"Super Bowl Snacks. Photos: Wendy Goodfriend\" width=\"1000\" height=\"666\">\u003c/a>\u003c/p>\n\u003cp>Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg class=\"size-full wp-image-92399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Tex-Mex Chile Con Queso Dip\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Slow-Cooker BBQ Pulled Pork Tacos\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg class=\"size-full wp-image-92481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\">\u003cimg class=\"size-full wp-image-92517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\">\u003cimg class=\"size-full wp-image-92520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.",
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"description": "Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.",
"title": "Rock Your Super Bowl Party with These Indulgent Classic Recipes! | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\" alt=\"Super Bowl Snacks. Photos: Wendy Goodfriend\" width=\"1000\" height=\"666\">\u003c/a>\u003c/p>\n\u003cp>Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg class=\"size-full wp-image-92399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Tex-Mex Chile Con Queso Dip\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Slow-Cooker BBQ Pulled Pork Tacos\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg class=\"size-full wp-image-92481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\">\u003cimg class=\"size-full wp-image-92517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\">\u003cimg class=\"size-full wp-image-92520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings",
"title": "Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you happened to read my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">last chicken wing post\u003c/a> you’ll know that I’m a chicken wing fan. To me, the perfect wings have a terrific ratio of tender morsels of meat to crispy-chewy skin, lovingly coated in some kind of well-balanced tangy sauce. I also like chewing on bones. And because they are small, they make a great snack, especially when you are kicking back with friends—perhaps watching sports—and drinking plenty of beer (something has to cool down all that spiciness!).\u003c/p>\n\u003cp>This version takes its cue from classic Buffalo wings—vinegar-laced, salty, and extra spicy—but with an added smoky kick from the chipotle chiles. Making your own sauce might seem like a lot of work, but it’s quick, can be made up to 3 days in advance, and is sooooo worth it.\u003c/p>\n\u003cp>Fry and sauce the chicken wings up to 2 hours in advance, and serve these warm or at room temperature.\u003c/p>\n\u003ch3>Recipe: Chipotle Buffalo Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>1⁄2 yellow onion, finely chopped \u003c/li>\n\u003cli>1 celery stalk, finely chopped\u003c/li>\n\u003cli>4 cloves garlic, finely chopped\u003c/li>\n\u003cli>2 heaping tbsp. minced chipotle chiles in adobo sauce, plus 1–2 tbsp adobo sauce\u003c/li>\n\u003cli>6 tablespoons tomato paste\u003c/li>\n\u003cli>1 tbsp firmly packed light brown sugar\u003c/li>\n\u003cli>3/4 cup lager-style beer\u003c/li>\n\u003cli>3 tbsp medium-spicy hot sauce, such as Frank’s Red Hot, plus more for serving\u003c/li>\n\u003cli>1 tbsp rice vinegar\u003c/li>\n\u003cli>3 lbs medium chicken wings and/or drummettes\u003c/li>\n\u003cli>1 cup rice flour (I used white)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>To serve:\u003c/strong>\n\u003cli>Blue cheese dressing\u003c/li>\n\u003cli>Celery sticks\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92496,92495,92492,92491,92493,92490,92486,92482,92499,92487,92480\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large heavy frying pan over medium-high heat, warm the 1 tbsp of the oil until hot. Add the onion and celery and cook until just beginning to brown, about 5 minutes. Add the garlic, chiles, adobo sauce, tomato paste, and sugar, and cook, stirring for about 2 minutes more. Pour in the beer, hot sauce, and vinegar and stir and scrape up any browned bits on the pan bottom. Set aside until ready to use (the sauce can be cooled to room temperature, transferred to an airtight container, and stored in the fridge for up to 1 week in advance).\u003c/li>\n\u003cli>Rinse the wings in a colander set in the sink and let drain for 15 minutes. Dry the wings well with paper towels. Pour the rice flour into a shallow bowl. Add the wings and toss to evenly coat.\u003c/li>\n\u003cli>Fill a Dutch oven with about 2 inches of oil and heat over medium-high heat until a deep-fry thermometer reads 325F. In batches, fry the wings, knocking off any excess rice flour before adding them to the pot. Fry until golden brown, turning, about 10 minutes. Drain on paper towels.\u003c/li>\n\u003cli>Meanwhile, in a large frying pan over medium-high heat, bring the reserved sauce to a boil and cook for about 1 minute, or until slightly reduced. Add the wings and toss together to coat with the sauce. Transfer to a platter and serve with the blue cheese dressing and celery sticks on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final-vertical.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-92479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Crisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you happened to read my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">last chicken wing post\u003c/a> you’ll know that I’m a chicken wing fan. To me, the perfect wings have a terrific ratio of tender morsels of meat to crispy-chewy skin, lovingly coated in some kind of well-balanced tangy sauce. I also like chewing on bones. And because they are small, they make a great snack, especially when you are kicking back with friends—perhaps watching sports—and drinking plenty of beer (something has to cool down all that spiciness!).\u003c/p>\n\u003cp>This version takes its cue from classic Buffalo wings—vinegar-laced, salty, and extra spicy—but with an added smoky kick from the chipotle chiles. Making your own sauce might seem like a lot of work, but it’s quick, can be made up to 3 days in advance, and is sooooo worth it.\u003c/p>\n\u003cp>Fry and sauce the chicken wings up to 2 hours in advance, and serve these warm or at room temperature.\u003c/p>\n\u003ch3>Recipe: Chipotle Buffalo Wings\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 tbsp canola oil, plus 1 quart for frying\u003c/li>\n\u003cli>1⁄2 yellow onion, finely chopped \u003c/li>\n\u003cli>1 celery stalk, finely chopped\u003c/li>\n\u003cli>4 cloves garlic, finely chopped\u003c/li>\n\u003cli>2 heaping tbsp. minced chipotle chiles in adobo sauce, plus 1–2 tbsp adobo sauce\u003c/li>\n\u003cli>6 tablespoons tomato paste\u003c/li>\n\u003cli>1 tbsp firmly packed light brown sugar\u003c/li>\n\u003cli>3/4 cup lager-style beer\u003c/li>\n\u003cli>3 tbsp medium-spicy hot sauce, such as Frank’s Red Hot, plus more for serving\u003c/li>\n\u003cli>1 tbsp rice vinegar\u003c/li>\n\u003cli>3 lbs medium chicken wings and/or drummettes\u003c/li>\n\u003cli>1 cup rice flour (I used white)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>To serve:\u003c/strong>\n\u003cli>Blue cheese dressing\u003c/li>\n\u003cli>Celery sticks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large heavy frying pan over medium-high heat, warm the 1 tbsp of the oil until hot. Add the onion and celery and cook until just beginning to brown, about 5 minutes. Add the garlic, chiles, adobo sauce, tomato paste, and sugar, and cook, stirring for about 2 minutes more. Pour in the beer, hot sauce, and vinegar and stir and scrape up any browned bits on the pan bottom. Set aside until ready to use (the sauce can be cooled to room temperature, transferred to an airtight container, and stored in the fridge for up to 1 week in advance).\u003c/li>\n\u003cli>Rinse the wings in a colander set in the sink and let drain for 15 minutes. Dry the wings well with paper towels. Pour the rice flour into a shallow bowl. Add the wings and toss to evenly coat.\u003c/li>\n\u003cli>Fill a Dutch oven with about 2 inches of oil and heat over medium-high heat until a deep-fry thermometer reads 325F. In batches, fry the wings, knocking off any excess rice flour before adding them to the pot. Fry until golden brown, turning, about 10 minutes. Drain on paper towels.\u003c/li>\n\u003cli>Meanwhile, in a large frying pan over medium-high heat, bring the reserved sauce to a boil and cook for about 1 minute, or until slightly reduced. Add the wings and toss together to coat with the sauce. Transfer to a platter and serve with the blue cheese dressing and celery sticks on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final-vertical.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-92479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"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.",
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"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>",
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"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?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"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.",
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"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.",
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"radiolab": {
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"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.",
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"reveal": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"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.",
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"science-friday": {
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