window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_134421": {
"type": "attachments",
"id": "bayareabites_134421",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "134421",
"found": true
},
"parent": 134397,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238-1024x576.jpg",
"width": 1024,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238-160x108.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 108
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238.jpg",
"width": 1024,
"height": 688
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238-1020x685.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 685
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238-800x538.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 538
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/08/GettyImages-903493238-768x516.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 516
}
},
"publishDate": 1565714139,
"modified": 1565714176,
"caption": "Three tacos of prickly pear or nopal cactus (Opuntia ficus-indica) leaves cooked with chicken gizzards, pork sausage, and eggs and beef are served after the leaves were harvested on the Saldana family farm in the Mexico City borough of Milpa Alta, on April 11, 2017. ",
"description": null,
"title": "MEXICO-GASTRONOMY-NOPAL-PRICKLY-PEAR",
"credit": "OMAR TORRES/AFP/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129009": {
"type": "attachments",
"id": "bayareabites_129009",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129009",
"found": true
},
"parent": 128908,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 352
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 108
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 650
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 254
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg",
"width": 1920,
"height": 1300
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 691
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 813
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 542
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 520
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 163
}
},
"publishDate": 1528868609,
"modified": 1528868961,
"caption": "The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.",
"description": null,
"title": "The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese",
"credit": "Patrick Wong",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133548": {
"type": "attachments",
"id": "bayareabites_133548",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133548",
"found": true
},
"parent": 133544,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-160x106.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 106
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream.jpg",
"width": 1920,
"height": 1275
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-1020x677.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 677
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-1200x797.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 797
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-1920x1275.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1275
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-800x531.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 531
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-768x510.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 510
}
},
"publishDate": 1557335580,
"modified": 1557345776,
"caption": "Juanita MORE! samples her namesake ice cream.",
"description": "Juanita MORE! samples her namesake ice cream.",
"title": "juanita-more-ice-cream",
"credit": "Shot in the City Photography",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132659": {
"type": "attachments",
"id": "bayareabites_132659",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132659",
"found": true
},
"parent": 132655,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-e1550875309779.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/turners-pastrami-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1550875290,
"modified": 1551112591,
"caption": "Sandwiches made with love, care, and seasonal ingredients at Turner's Kitchen.",
"description": "Sandwiches made with love, care, and seasonal ingredients at Turner's Kitchen.",
"title": "Sandwiches made with love, care, and seasonal ingredients at Turner's Kitchen.",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132286": {
"type": "attachments",
"id": "bayareabites_132286",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132286",
"found": true
},
"parent": 132285,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-160x109.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 109
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-e1549062485338.jpg",
"width": 1920,
"height": 1310
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-1020x696.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 696
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-1200x819.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 819
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-800x546.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 546
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-1920x1310.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1310
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-768x524.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 524
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/02/19A0085-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1549062468,
"modified": 1549062512,
"caption": "Melissa King's hot pot feast.",
"description": "Melissa King's hot pot feast.",
"title": "Melissa King's hot pot feast.",
"credit": "Patrick Wong",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132221": {
"type": "attachments",
"id": "bayareabites_132221",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132221",
"found": true
},
"parent": 132188,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-e1548184690649.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/GettyImages-463841224-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1548184641,
"modified": 1548184684,
"caption": "YOKOHAMA, JAPAN - FEBRUARY 19: People watch on as a lion dance is performed to celebrate the Chinese new year inside a restaurant in Yokohama China Town on February 19, 2015 in Yokohama, Japan. Yokohama Chinatown is the largest Chinese community in Japan, thousands of people gathered to bring in the Chinese Lunar New Year of the Sheep. ",
"description": "YOKOHAMA, JAPAN - FEBRUARY 19: People watch on as a lion dance is performed to celebrate the Chinese new year inside a restaurant in Yokohama China Town on February 19, 2015 in Yokohama, Japan. Yokohama Chinatown is the largest Chinese community in Japan, thousands of people gathered to bring in the Chinese Lunar New Year of the Sheep. ",
"title": "YOKOHAMA, JAPAN - FEBRUARY 19: People watch on as a lion dance is performed to celebrate the Chinese new year inside a restaurant in Yokohama China Town on February 19, 2015 in Yokohama, Japan. Yokohama Chinatown is the largest Chinese community in Japan, thousands of people gathered to bring in the Chinese Lunar New Year of the Sheep.",
"credit": "Chris McGrath/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_132245": {
"type": "attachments",
"id": "bayareabites_132245",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "132245",
"found": true
},
"parent": 132238,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-e1548620763300.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/carnitas-pipila-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1548620744,
"modified": 1548652531,
"caption": "The beloved carnitas tacos from El Pípila.",
"description": "The beloved carnitas tacos from El Pípila.",
"title": "The beloved carnitas tacos from El Pípila.",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131914": {
"type": "attachments",
"id": "bayareabites_131914",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131914",
"found": true
},
"parent": 131913,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-520x371.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 371
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-160x114.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 114
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-960x686.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 686
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-375x268.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 268
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-e1546624837491.jpg",
"width": 1920,
"height": 1371
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-1020x728.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 728
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-1180x843.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 843
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-1200x857.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 857
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-800x571.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 571
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-1920x1371.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1371
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-1180x843.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 843
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-1920x1371.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1371
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-768x548.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 548
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/01/shihstephanie_dumplings_2_custom-0d7ef702119e6085365544f9dc9ddc075df2df88-240x171.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 171
}
},
"publishDate": 1546624773,
"modified": 1546624861,
"caption": "Artist Stephanie Shih remembers making pork-filled dumplings with her family and started her art project by sculpting six of them out of porcelain. She's now made 600.",
"description": "Artist Stephanie Shih remembers making pork-filled dumplings with her family and started her art project by sculpting six of them out of porcelain. She's now made 600.",
"title": "Artist Stephanie Shih remembers making pork-filled dumplings with her family and started her art project by sculpting six of them out of porcelain. She's now made 600.",
"credit": "Robert Bredvad/NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131782": {
"type": "attachments",
"id": "bayareabites_131782",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131782",
"found": true
},
"parent": 131775,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-e1545436966343.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/Marc-Fiorito-ROOHSF_G9-37-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1545436948,
"modified": 1545526704,
"caption": "Rooh's cocktails are both creative and eye-catching.",
"description": "Rooh's cocktails are both creative and eye-catching.",
"title": "Rooh's cocktails are both creative and eye-catching.",
"credit": "Marc Fiorito",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131789": {
"type": "attachments",
"id": "bayareabites_131789",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131789",
"found": true
},
"parent": 131788,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-520x391.jpe",
"width": 520,
"mimeType": "image/jpeg",
"height": 391
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-853x576.jpe",
"width": 853,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-160x120.jpe",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-672x372.jpe",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-375x282.jpe",
"width": 375,
"mimeType": "image/jpeg",
"height": 282
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2.jpe",
"width": 853,
"height": 641
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-50x50.jpe",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-96x96.jpe",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-800x601.jpe",
"width": 800,
"mimeType": "image/jpeg",
"height": 601
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-64x64.jpe",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-32x32.jpe",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-150x150.jpe",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-768x577.jpe",
"width": 768,
"mimeType": "image/jpeg",
"height": 577
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-128x128.jpe",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/0f352207e493f483c248496b40da51f39ad76e60-916fd80bda2ec83853465b533e311903692cb4b2-240x180.jpe",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1545608955,
"modified": 1545609077,
"caption": "Michael Durand (left), husband of Kitchn Editor-In-Chief Faith Durand, and friend Chris Gardner (right) carve turkey while guests hang out in the Durands' kitchen, dirty dishes and all, at a recent party.",
"description": "Michael Durand (left), husband of Kitchn Editor-In-Chief Faith Durand, and friend Chris Gardner (right) carve turkey while guests hang out in the Durands' kitchen, dirty dishes and all, at a recent party.",
"title": "Michael Durand (left), husband of Kitchn Editor-In-Chief Faith Durand, and friend Chris Gardner (right) carve turkey while guests hang out in the Durands' kitchen, dirty dishes and all, at a recent party.",
"credit": "Kitchn/Rachel Joy Barehl",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_104399": {
"type": "attachments",
"id": "bayareabites_104399",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "104399",
"found": true
},
"parent": 104058,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1449528430,
"modified": 1449529877,
"caption": "Peppermint Pinwheels",
"description": "Peppermint Pinwheels",
"title": "Peppermint Pinwheels",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131735": {
"type": "attachments",
"id": "bayareabites_131735",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131735",
"found": true
},
"parent": 131733,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-e1544983865817.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/square-roni-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1544983814,
"modified": 1545066740,
"caption": "The Ron-I-Burgundy from Square Pie Guys.",
"description": "The Ron-I-Burgundy from Square Pie Guys.",
"title": "The Ron-I-Burgundy from Square Pie Guys.",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_131913": {
"type": "authors",
"id": "byline_bayareabites_131913",
"meta": {
"override": true
},
"slug": "byline_bayareabites_131913",
"name": "Malaka Gharib, NPR Food",
"isLoading": false
},
"byline_bayareabites_131788": {
"type": "authors",
"id": "byline_bayareabites_131788",
"meta": {
"override": true
},
"slug": "byline_bayareabites_131788",
"name": "Deena Prichep, NPR Food",
"isLoading": false
},
"marciagagliardi": {
"type": "authors",
"id": "11398",
"meta": {
"index": "authors_1716337520",
"id": "11398",
"found": true
},
"name": "Marcia Gagliardi",
"firstName": "Marcia",
"lastName": "Gagliardi",
"slug": "marciagagliardi",
"email": "marcia@tablehopper.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cstrong>Marcia Gagliardi\u003c/strong> writes a popular insider e-column about the SF dining and drinking scene, get all the latest news at \u003ca href=\"http://www.tablehopper.com\">tablehopper.com\u003c/a>. Follow @tablehopper on \u003ca href=\"https://twitter.com/tablehopper\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/tablehopper/\">Instagram\u003c/a> for more culinary finds! She also writes about low-dose and high-quality cannabis products in her weekly mymilligram newsletter at \u003ca href=\"http://www.mymilligram.com\">mymilligram.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Marcia Gagliardi | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/marciagagliardi"
},
"gcheung": {
"type": "authors",
"id": "11404",
"meta": {
"index": "authors_1716337520",
"id": "11404",
"found": true
},
"name": "Grace Cheung",
"firstName": "Grace",
"lastName": "Cheung",
"slug": "gcheung",
"email": "gcheung@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "jpepinheart",
"roles": [
"editor"
]
},
{
"site": "about",
"roles": [
"author"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": []
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Grace Cheung | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/gcheung"
},
"azucenarasilla": {
"type": "authors",
"id": "11624",
"meta": {
"index": "authors_1716337520",
"id": "11624",
"found": true
},
"name": "Azucena Rasilla",
"firstName": "Azucena",
"lastName": "Rasilla",
"slug": "azucenarasilla",
"email": "azucena.rasilla@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Freelance Journalist I former East Bay Express I DM/email music/arts/culture tips that I can turn into stories I azucena.rasilla@gmail.com",
"avatar": "https://secure.gravatar.com/avatar/451ecba09a36b5e0f6fbb13210621eea?s=600&d=blank&r=g",
"twitter": "chroniclesofazu",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Azucena Rasilla | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/451ecba09a36b5e0f6fbb13210621eea?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/451ecba09a36b5e0f6fbb13210621eea?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/azucenarasilla"
}
},
"pagesReducer": {
"bayareabites_category_holidays-and-traditions": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"score": 14.40303
},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"title": "holidays and traditions",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 2
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=holidays-and-traditions",
"seeMore": false,
"paginated": true,
"page": 2
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_134397": {
"type": "posts",
"id": "bayareabites_134397",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "134397",
"score": null,
"sort": [
1565736230000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1565736230,
"format": "standard",
"disqusTitle": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too",
"title": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_129463,bayareabites_101583' label='More Taco Stories']\u003c/p>\n\u003cp>The late L.A. Times restaurant critic, Jonathan Gold used to say about tacos, “...when we move to New York or Paris, it is tacos that haunt our dreams; when we are hungry after a night of dancing, it is the taqueros who nourish us, who appear precisely where and when we need them the most.”\u003c/p>\n\u003cp>Gold was right, and if he were alive today, he would be incredibly proud to see that \u003ca href=\"https://www.lataco.com/a-cold-email-from-a-food-obsessed-teen-why-i-owe-everything-to-jonathan-gold/\">his former restaurant scout, Javier Cabral\u003c/a> (now editor of L.A. Taco) became an associate producer and taco scout behind the recently premiered Netflix series, \u003cem>Las Crónicas del Taco\u003c/em> (Taco Chronicles). The show takes viewers on a journey through various parts of Mexico, to dissect how tacos such as asada, al pastor, carnitas, barbacoa, canasta, and guisados land on your plate, their history, and the labor of love behind them.\u003c/p>\n\u003cfigure id=\"attachment_134410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134410\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/las-cronicas-del-taco-concept-art-e1565712544229.jpg\" alt=\"Netflix's documentary series 'Las Crónicas del Taco' was released in July 2019.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Netflix's documentary series 'Las Crónicas del Taco' \u003ccite>(Courtesy of Netflix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cabral became involved with the project thanks to the creator of the series, Mexican producer, Pablo Cruz. For those not familiar with his work, Cruz is behind projects such as the movie \u003cem>Miss Bala\u003c/em> starring Gina Rodriguez, the AMC TV show, \u003cem>Fear The Walking Dead\u003c/em>, and the Spanish series, \u003cem>Luis Miguel\u003c/em> (now streaming on Netflix).\u003c/p>\n\u003cp>“We had an instant creative food chemistry, we both love food in a very obsessive and human level,” Cabral said. “We love the stories of the people behind it, especially now in this day and age where that stuff really matters for political and ethical reasons.” The two initially met years prior over Korean style smoked duck bbq at a restaurant in L.A.'s Koreatown.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their eye, not only for the delectable visions of the tacos in each episode but also the personal stories behind it, genuinely sets the series apart from others currently streaming on the platform. And so, Cabral set off on a year-long mission to find the taqueros and their respective taquerias that would ultimately land in the show. The hashtag \u003ca href=\"https://www.instagram.com/explore/tags/tacosforpablo/\">#tacosforpablo\u003c/a> on Instagram showcases his journey.\u003c/p>\n\u003cp>http://www.instagram.com/p/Bv5-jg0BZNT/\u003c/p>\n\u003cp>What they wanted was for viewers in both Mexico and the United States to feel connected to each episode. Living in L.A., Cabral captured noticeable cultural differences between the way tacos are seen in Mexico versus here in the states. “In the U.S., tacos are taken for granted, its deliciousness, and cost-effectiveness,” Cabral said of some people expecting a taco to be cheap. “In Mexico, tacos are just tacos, people just love them. Tacos are celebrated as a way of life.”\u003c/p>\n\u003cp>“Tacos are a collective experience,” Cruz said. “Mexicans don’t take them for granted.” For Cruz, tacos are unequivocal, the maximum representative of Mexico.\u003c/p>\n\u003cp>While working on the series, he also wanted to avoid the Taco Chronicles from being seen from an outside perspective. Instead of celebrity chefs, each episode is narrated by the taco itself thanks to the work of voiceover actors. “We wanted to give each type of taco a personality,” Cruz said of the distinctive voice narrating each episode. The goal, Cruz added was to showcase the actual taqueros. “There’s no one better to talk about their creative food journey, than the taqueros themselves.”\u003c/p>\n\u003cp>The process taqueros work through—how they develop their craft—is something he knows doesn’t only happen in Mexico, and can also be seen here in the states. His favorite place comes out of the neighborhood in L.A. where he resides. “Just imagine the story, an immigrant family from Oaxaca, they come [to the states] and set up their taco stand.”\u003c/p>\n\u003cp>Series creator Cruz said, “the taco is an art, [and] this series pays homage to tradition.”\u003c/p>\n\u003cp>Here in the Bay Area, there are countless similar stories of perseverance. Some of the best food you have probably eaten comes thanks to the labor of immigrants.\u003c/p>\n\u003cfigure id=\"attachment_134412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-truck.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Business partners Leonel Oblea and Victor Guzman in front of their taco truck, La Santa Torta. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business partners Leonel (Leo) Oblea and Victor Guzman, opening the taco truck \u003ca href=\"https://www.instagram.com/lasantatorta/?hl=en\">La Santa Torta\u003c/a> where they specialize in Jalisco style birria and consome was a result of wrongdoings by the Trump Administration. Both Oblea and Guzman are Dreamers (a name given to young adults who came to the States as kids at no fault of their own). Both are \u003ca href=\"https://www.nilc.org/issues/daca/\">DACA\u003c/a> recipients (the Deferred Action for Childhood Arrivals is a policy implemented by the Obama Administration which granted Dreamers the opportunity to apply for a work permit).\u003c/p>\n\u003cp>In March of 2018, the program was rescinded by the then Attorney General Jeff Sessions. It meant that thousands of Dreamers were put back in limbo, and many whose work permits expired that year would lose their status. Oblea and Guzman were two of those Dreamers who lost their jobs after their work permits expired.\u003c/p>\n\u003cfigure id=\"attachment_134419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg\" alt=\"La Santa Torta specializes in Jalisco style birria and consome.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Santa Torta specializes in Jalisco style birria and consome. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Oblea, the labor of love behind the food at La Santa Torta is deeply personal for him. “My goal [with my food] is to make people feel like they are back in Jalisco,” Oblea who is unable to return to Mexico said. Thanks to a ruling in the U.S. district court in the District of Columbia, he and Guzman are able to renew their work permits once more (DACA recipients who previously held a work permit can submit the $495 fee to renew their two-year work permit).\u003cbr>\n[aside postID='bayareabites_132646,bayareabites_118885' align='left' label='Eat More Tacos']\u003cbr>\nIn the year-and-half, since they opened, Oblea and Guzman already have a second truck, and their goal is to expand to a brick and mortar in Oakland. They see their food and service as a way to help those who are much like them and cannot travel back to Mexico. “Our spices come from the mercado de abastos in Guadalajara,” Oblea said. “My grandma goes out there and brings us back chiles de Yahualica which we use in our salsa, and spices for the birria.”\u003c/p>\n\u003cp>“Our food is comfort food,” Oblea said of making his customers feel close to home. “It tastes like Mexico, it takes them back [in the form a taco de birria].”\u003c/p>\n\u003cfigure id=\"attachment_134413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg\" alt=\"Dominic Prado, the taquero behind Tacos El Último Baile\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominic Prado, the taquero behind Tacos El Último Baile \u003ccite>(Courtesy of Dominic Prado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not far from the Jack London Square neighborhood where you can find La Santa Torta, another taco truck is gaining notoriety and a cult following. \u003ca href=\"https://www.instagram.com/tacoselultimobaile/?hl=en\">Tacos El Último Baile\u003c/a> started off as a taco stand, much like Pablo Cruz’s favorite place in L.A.. Back in 2016, Dominic Prado, the taquero behind it, started out of the outdoor space of The Legionnaire Saloon, a bar in the Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>Now, Prado is the proud owner of an actual truck. Most weekends, you’ll catch him at “23rd and Telegraph,” as he often advertises on the business’s Instagram account. Other times, you might see the truck outside of Bandcamp off Broadway, but still in the same vicinity.\u003c/p>\n\u003cp>For Prado who spent time in Mexico, the best tacos al pastor he’s ever tried are from the Mexican state of Morelos in the city of Cuernavaca. The best asada out of the many places here in the States and in Mexico where he has tried tacos? “In Tijuana, but also, Calexico has better tacos than Mexicali,” he said.\u003c/p>\n\u003cp>Prado takes pride in making the asada and chicken meat al carbon. A process which basically means grilling meat over mesquite charcoal. “Not all charcoal is the same,” Prado said. He has a favorite type which is a quintessential part of his secrets behind how he grills the meat.\u003c/p>\n\u003cfigure id=\"attachment_134414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg\" alt=\"Prado makes his asada and chicken meat al carbon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prado makes his asada and chicken meat al carbon. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area taquero scene is such that instead of competitiveness, you’ll often see taqueros like Miguel Escobedo of \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> rooting for other comrades and posting pictures of them on his social media. \"Those are the homies,” he said of La Santa Torta and Tacos El Último Baile.\u003c/p>\n\u003cp>Escobedo is a recognized name and face in the Bay Area food scene. For many years, he was part-owner of a popular Mexican restaurant in San Francisco. In 2012, he competed in the Food Network show \u003cem>Chopped\u003c/em>. Escobedo also competed in \u003cem>Throwdown with Bobby Flay\u003c/em>, where his triple threat burrito was the champion against the Food Network chef.\u003c/p>\n\u003cp>Before his departure from the restaurant in San Francisco, Escobedo had been looking into incorporating tacos al pastor into the menu, but he also wanted his tacos to represent their pure form. “I wanted to go back home and keep it one hundred percent real,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg\" alt=\"A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to do this, his first order of business was to order a trompo, the vertical grill in which the pork meat is slowly cooked. “When I received the trompo, and I opened and touched it, I felt like when I was 14 and received my first turntables,” the now retired formerly known DJ MR.E said. He knew he was onto something with his soon to be Al Pastor Papi taco truck.\u003cbr>\n[aside postID='bayareabites_117626,bayareabites_103206' label='Make Your Own Tacos']\u003cbr>\nIn order to bring a piece of Mexico City (where he was born) back with him and make his al pastor tacos a success, Escobedo knew had to go back there to delve into what it would take to preserve the culture of this now ancestral dish. “I needed to get some street game,” he said of traveling to Mexico to talk to local taqueros but also to take a crash course at the Instituto de Gastronomía México.\u003c/p>\n\u003cp>There, he was able to learn the mother recipe of al pastor from one of the chefs teaching the course. “He [the chef] solidified my sentiments that this is where I needed to be,” Escobedo said, and everything he learned about the making of the al pastor meat was brought back to San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_134416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg\" alt=\"“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escobedo takes pride in each taco he serves, and much like the owners of La Santa Torta, he sees the gleaming faces of chilangos (a name given to those from Mexico City) who come by Al Pastor Papi to gets tacos and with each bite feel like they are back home, “the usual order is tacos al pastor, y una coca-cola [Mexican coke],” he added.\u003c/p>\n\u003cp>The lack of taquerias equipped with trompos is partly to blame for the lack of authentic tacos al pastor in the Bay Area. Another hurdle is an ordinance with the health department which doesn’t allow for the meat to be sliced off the trompo and served immediately on the tortilla. The meat that goes in the tacos has to first be put on the flat top, then inside the tortilla.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This added step deviates from the original way of serving tacos al pastor like they do back in Mexico City. “I want to lead the fight in educating the health department [inspectors] on what can be done to be able to get the meat right off the trompo,” Escobedo said.\u003c/p>\n\u003cfigure id=\"attachment_134409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi.jpg\" alt=\"Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "134397 https://ww2.kqed.org/bayareabites/?p=134397",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/08/13/the-story-of-netflixs-las-cronicas-del-taco-is-a-bay-area-story-too/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1989,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1565736230,
"excerpt": "Just as tacos are honored in 'Las Crónicas Del Taco', taqueros in the Bay Area are sharing and celebrating their own stories and traditions through their own taco offerings.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Just as tacos are honored in 'Las Crónicas Del Taco', taqueros in the Bay Area are sharing and celebrating their own stories and traditions through their own taco offerings.",
"title": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Story of Netflix's 'Las Crónicas Del Taco' Is a Bay Area Story Too",
"datePublished": "2019-08-13T15:43:50-07:00",
"dateModified": "2019-08-13T15:43:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-story-of-netflixs-las-cronicas-del-taco-is-a-bay-area-story-too",
"status": "publish",
"path": "/bayareabites/134397/the-story-of-netflixs-las-cronicas-del-taco-is-a-bay-area-story-too",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_129463,bayareabites_101583",
"label": "More Taco Stories "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The late L.A. Times restaurant critic, Jonathan Gold used to say about tacos, “...when we move to New York or Paris, it is tacos that haunt our dreams; when we are hungry after a night of dancing, it is the taqueros who nourish us, who appear precisely where and when we need them the most.”\u003c/p>\n\u003cp>Gold was right, and if he were alive today, he would be incredibly proud to see that \u003ca href=\"https://www.lataco.com/a-cold-email-from-a-food-obsessed-teen-why-i-owe-everything-to-jonathan-gold/\">his former restaurant scout, Javier Cabral\u003c/a> (now editor of L.A. Taco) became an associate producer and taco scout behind the recently premiered Netflix series, \u003cem>Las Crónicas del Taco\u003c/em> (Taco Chronicles). The show takes viewers on a journey through various parts of Mexico, to dissect how tacos such as asada, al pastor, carnitas, barbacoa, canasta, and guisados land on your plate, their history, and the labor of love behind them.\u003c/p>\n\u003cfigure id=\"attachment_134410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134410\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/las-cronicas-del-taco-concept-art-e1565712544229.jpg\" alt=\"Netflix's documentary series 'Las Crónicas del Taco' was released in July 2019.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Netflix's documentary series 'Las Crónicas del Taco' \u003ccite>(Courtesy of Netflix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cabral became involved with the project thanks to the creator of the series, Mexican producer, Pablo Cruz. For those not familiar with his work, Cruz is behind projects such as the movie \u003cem>Miss Bala\u003c/em> starring Gina Rodriguez, the AMC TV show, \u003cem>Fear The Walking Dead\u003c/em>, and the Spanish series, \u003cem>Luis Miguel\u003c/em> (now streaming on Netflix).\u003c/p>\n\u003cp>“We had an instant creative food chemistry, we both love food in a very obsessive and human level,” Cabral said. “We love the stories of the people behind it, especially now in this day and age where that stuff really matters for political and ethical reasons.” The two initially met years prior over Korean style smoked duck bbq at a restaurant in L.A.'s Koreatown.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their eye, not only for the delectable visions of the tacos in each episode but also the personal stories behind it, genuinely sets the series apart from others currently streaming on the platform. And so, Cabral set off on a year-long mission to find the taqueros and their respective taquerias that would ultimately land in the show. The hashtag \u003ca href=\"https://www.instagram.com/explore/tags/tacosforpablo/\">#tacosforpablo\u003c/a> on Instagram showcases his journey.\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "http://www.instagram.com/p/Bv5-jg0BZNT/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What they wanted was for viewers in both Mexico and the United States to feel connected to each episode. Living in L.A., Cabral captured noticeable cultural differences between the way tacos are seen in Mexico versus here in the states. “In the U.S., tacos are taken for granted, its deliciousness, and cost-effectiveness,” Cabral said of some people expecting a taco to be cheap. “In Mexico, tacos are just tacos, people just love them. Tacos are celebrated as a way of life.”\u003c/p>\n\u003cp>“Tacos are a collective experience,” Cruz said. “Mexicans don’t take them for granted.” For Cruz, tacos are unequivocal, the maximum representative of Mexico.\u003c/p>\n\u003cp>While working on the series, he also wanted to avoid the Taco Chronicles from being seen from an outside perspective. Instead of celebrity chefs, each episode is narrated by the taco itself thanks to the work of voiceover actors. “We wanted to give each type of taco a personality,” Cruz said of the distinctive voice narrating each episode. The goal, Cruz added was to showcase the actual taqueros. “There’s no one better to talk about their creative food journey, than the taqueros themselves.”\u003c/p>\n\u003cp>The process taqueros work through—how they develop their craft—is something he knows doesn’t only happen in Mexico, and can also be seen here in the states. His favorite place comes out of the neighborhood in L.A. where he resides. “Just imagine the story, an immigrant family from Oaxaca, they come [to the states] and set up their taco stand.”\u003c/p>\n\u003cp>Series creator Cruz said, “the taco is an art, [and] this series pays homage to tradition.”\u003c/p>\n\u003cp>Here in the Bay Area, there are countless similar stories of perseverance. Some of the best food you have probably eaten comes thanks to the labor of immigrants.\u003c/p>\n\u003cfigure id=\"attachment_134412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-truck.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-truck-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Business partners Leonel Oblea and Victor Guzman in front of their taco truck, La Santa Torta. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business partners Leonel (Leo) Oblea and Victor Guzman, opening the taco truck \u003ca href=\"https://www.instagram.com/lasantatorta/?hl=en\">La Santa Torta\u003c/a> where they specialize in Jalisco style birria and consome was a result of wrongdoings by the Trump Administration. Both Oblea and Guzman are Dreamers (a name given to young adults who came to the States as kids at no fault of their own). Both are \u003ca href=\"https://www.nilc.org/issues/daca/\">DACA\u003c/a> recipients (the Deferred Action for Childhood Arrivals is a policy implemented by the Obama Administration which granted Dreamers the opportunity to apply for a work permit).\u003c/p>\n\u003cp>In March of 2018, the program was rescinded by the then Attorney General Jeff Sessions. It meant that thousands of Dreamers were put back in limbo, and many whose work permits expired that year would lose their status. Oblea and Guzman were two of those Dreamers who lost their jobs after their work permits expired.\u003c/p>\n\u003cfigure id=\"attachment_134419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg\" alt=\"La Santa Torta specializes in Jalisco style birria and consome.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/la-santa-torta-birria-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Santa Torta specializes in Jalisco style birria and consome. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Oblea, the labor of love behind the food at La Santa Torta is deeply personal for him. “My goal [with my food] is to make people feel like they are back in Jalisco,” Oblea who is unable to return to Mexico said. Thanks to a ruling in the U.S. district court in the District of Columbia, he and Guzman are able to renew their work permits once more (DACA recipients who previously held a work permit can submit the $495 fee to renew their two-year work permit).\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_132646,bayareabites_118885",
"align": "left",
"label": "Eat More Tacos "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn the year-and-half, since they opened, Oblea and Guzman already have a second truck, and their goal is to expand to a brick and mortar in Oakland. They see their food and service as a way to help those who are much like them and cannot travel back to Mexico. “Our spices come from the mercado de abastos in Guadalajara,” Oblea said. “My grandma goes out there and brings us back chiles de Yahualica which we use in our salsa, and spices for the birria.”\u003c/p>\n\u003cp>“Our food is comfort food,” Oblea said of making his customers feel close to home. “It tastes like Mexico, it takes them back [in the form a taco de birria].”\u003c/p>\n\u003cfigure id=\"attachment_134413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg\" alt=\"Dominic Prado, the taquero behind Tacos El Último Baile\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/el-ultimo-baile-dominic-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominic Prado, the taquero behind Tacos El Último Baile \u003ccite>(Courtesy of Dominic Prado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not far from the Jack London Square neighborhood where you can find La Santa Torta, another taco truck is gaining notoriety and a cult following. \u003ca href=\"https://www.instagram.com/tacoselultimobaile/?hl=en\">Tacos El Último Baile\u003c/a> started off as a taco stand, much like Pablo Cruz’s favorite place in L.A.. Back in 2016, Dominic Prado, the taquero behind it, started out of the outdoor space of The Legionnaire Saloon, a bar in the Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>Now, Prado is the proud owner of an actual truck. Most weekends, you’ll catch him at “23rd and Telegraph,” as he often advertises on the business’s Instagram account. Other times, you might see the truck outside of Bandcamp off Broadway, but still in the same vicinity.\u003c/p>\n\u003cp>For Prado who spent time in Mexico, the best tacos al pastor he’s ever tried are from the Mexican state of Morelos in the city of Cuernavaca. The best asada out of the many places here in the States and in Mexico where he has tried tacos? “In Tijuana, but also, Calexico has better tacos than Mexicali,” he said.\u003c/p>\n\u003cp>Prado takes pride in making the asada and chicken meat al carbon. A process which basically means grilling meat over mesquite charcoal. “Not all charcoal is the same,” Prado said. He has a favorite type which is a quintessential part of his secrets behind how he grills the meat.\u003c/p>\n\u003cfigure id=\"attachment_134414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg\" alt=\"Prado makes his asada and chicken meat al carbon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/ultimo-baile-tacos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prado makes his asada and chicken meat al carbon. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area taquero scene is such that instead of competitiveness, you’ll often see taqueros like Miguel Escobedo of \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> rooting for other comrades and posting pictures of them on his social media. \"Those are the homies,” he said of La Santa Torta and Tacos El Último Baile.\u003c/p>\n\u003cp>Escobedo is a recognized name and face in the Bay Area food scene. For many years, he was part-owner of a popular Mexican restaurant in San Francisco. In 2012, he competed in the Food Network show \u003cem>Chopped\u003c/em>. Escobedo also competed in \u003cem>Throwdown with Bobby Flay\u003c/em>, where his triple threat burrito was the champion against the Food Network chef.\u003c/p>\n\u003cp>Before his departure from the restaurant in San Francisco, Escobedo had been looking into incorporating tacos al pastor into the menu, but he also wanted his tacos to represent their pure form. “I wanted to go back home and keep it one hundred percent real,” he said.\u003c/p>\n\u003cfigure id=\"attachment_134415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg\" alt=\"A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-spit-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trompo is a vertical grill in which the pork meat for al pastor tacos is slowly cooked. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to do this, his first order of business was to order a trompo, the vertical grill in which the pork meat is slowly cooked. “When I received the trompo, and I opened and touched it, I felt like when I was 14 and received my first turntables,” the now retired formerly known DJ MR.E said. He knew he was onto something with his soon to be Al Pastor Papi taco truck.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_117626,bayareabites_103206",
"label": "Make Your Own Tacos "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn order to bring a piece of Mexico City (where he was born) back with him and make his al pastor tacos a success, Escobedo knew had to go back there to delve into what it would take to preserve the culture of this now ancestral dish. “I needed to get some street game,” he said of traveling to Mexico to talk to local taqueros but also to take a crash course at the Instituto de Gastronomía México.\u003c/p>\n\u003cp>There, he was able to learn the mother recipe of al pastor from one of the chefs teaching the course. “He [the chef] solidified my sentiments that this is where I needed to be,” Escobedo said, and everything he learned about the making of the al pastor meat was brought back to San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_134416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg\" alt=\"“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-tacos-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The usual order is tacos al pastor, y una coca-cola [Mexican coke],” says Escobedo. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escobedo takes pride in each taco he serves, and much like the owners of La Santa Torta, he sees the gleaming faces of chilangos (a name given to those from Mexico City) who come by Al Pastor Papi to gets tacos and with each bite feel like they are back home, “the usual order is tacos al pastor, y una coca-cola [Mexican coke],” he added.\u003c/p>\n\u003cp>The lack of taquerias equipped with trompos is partly to blame for the lack of authentic tacos al pastor in the Bay Area. Another hurdle is an ordinance with the health department which doesn’t allow for the meat to be sliced off the trompo and served immediately on the tortilla. The meat that goes in the tacos has to first be put on the flat top, then inside the tortilla.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This added step deviates from the original way of serving tacos al pastor like they do back in Mexico City. “I want to lead the fight in educating the health department [inspectors] on what can be done to be able to get the meat right off the trompo,” Escobedo said.\u003c/p>\n\u003cfigure id=\"attachment_134409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/al-pastor-papi.jpg\" alt=\"Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/al-pastor-papi-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miguel Escobedo of Al Pastor Papi holds up his trompo-roasted al pastor. \u003ccite>(Azucena Rasilla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/134397/the-story-of-netflixs-las-cronicas-del-taco-is-a-bay-area-story-too",
"authors": [
"11624"
],
"categories": [
"bayareabites_63",
"bayareabites_11028",
"bayareabites_2407",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_1763",
"bayareabites_1807",
"bayareabites_181",
"bayareabites_61",
"bayareabites_1593"
],
"tags": [
"bayareabites_9710",
"bayareabites_16452",
"bayareabites_758",
"bayareabites_15182",
"bayareabites_16451"
],
"featImg": "bayareabites_134421",
"label": "bayareabites"
},
"bayareabites_133973": {
"type": "posts",
"id": "bayareabites_133973",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133973",
"score": null,
"sort": [
1561050900000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1561050900,
"format": "standard",
"disqusTitle": "Pennies, Meet Pride! 5 Establishments Where Your Check Supports LGBTQ+ Communities",
"title": "Pennies, Meet Pride! 5 Establishments Where Your Check Supports LGBTQ+ Communities",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='pride' label='More on Pride Around KQED']\u003c/p>\n\u003cp>It's that time of year again: Pride month! Chefs and restaurant owners all over the Bay are celebrating the month through food and drink, so this is an update to \u003ca href=\"https://www.kqed.org/bayareabites/128908/5-ways-to-celebrate-pride-month-with-food-and-drink\">last year's list\u003c/a> to help you find the perfect bite or cocktail (while also supporting the local community in some way in the process). As you'd expect, rainbows make a strong showing among the available items, but there are a few spots doing some other specials with cultural or historical meanings.\u003c/p>\n\u003cp>Traveling soon and want to support queer establishments no matter where you are? \u003ca href=\"http://www.jarrymag.com/\">Jarry Mag\u003c/a> recently released \"\u003ca href=\"https://www.eatqueer.com/\">a community-driven directory of queer food & drink establishments\u003c/a>\" called \u003ci>Eat Queer\u003c/i>! Best of all, it's free and always open for submissions. \u003c/p>\n\u003ch2>Humphry Slocombe\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All month long, ice cream lovers can expect fun flavors to celebrate Pride Month at \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>! Grab a Who’s Your Daddy sundae (made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce), a Make it Gay Sundae (two scoops of Tahitian Vanilla topped with pink fluff and Fruit Loops) or the Harvey Milk and Honey Graham that is available year-round (raw blackberry honey ice cream with house-made graham crackers).\u003c/p>\n\u003cfigure id=\"attachment_133559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg\" alt=\"The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey. \u003ccite>(Cole Church)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could also get a scoop of either of their two tasty collaborations that launched this year: the \u003ca href=\"https://www.kqed.org/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available\">Queer Eye Cookies & Graham\u003c/a> (olive oil ice cream with chocolate cookies and graham crackers) and the \u003ca href=\"https://www.kqed.org/bayareabites/133544/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream\">Juanita MORE!\u003c/a> (blackberry ice cream with ginger and whiskey, inspired by the iconic SF-based drag queen, Juanita MORE!). You can also get the Queer Eye flavor in a sundae form with the Queer Eye S’mores: one scoop Cookies & Graham topped with hot fudge and torched fluff.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In all five Humphry Slocombe scoop shops, $1 from the sales of the Juanita MORE! flavor will be donated to the \u003ca href=\"https://www.glbthistory.org/\">GLBT Historical Society\u003c/a>. For friends not in the Bay: $5 from the sales of the Humphry Slocombe Pride Pack on Goldbelly nationwide will go to the Los Angeles based \u003ca href=\"https://aidsmonument.org/\">STORIES: The AIDS Monument\u003c/a> ($3 will go to them from local LA delivery sales of any pint ordered through Caviar).\u003c/p>\n\u003ch2>Bi-Rite\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/k5otqUZ7ggXN7ERR7\">3639 18th St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/qU5Zpbi8dkFX8kL49\">550 Divisadero St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/empJnZF1h3bZcLAWA\">3692 18th St\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>https://www.instagram.com/p/ByabSQllprM/\u003c/p>\n\u003cp>If you're going to be out and about during the weekend to watch the parade, drop by Bi-Rite! 5% of sales from both Markets and Bi-Rite Creamery over Pride weekend will be donated to \u003ca href=\"https://www.projecthomelessconnect.org/\">Project Homeless Connect\u003c/a>, \u003ca href=\"https://www.sfcenter.org/\">SF LGBT Center\u003c/a>, and the \u003ca href=\"http://theqfoundation.org/\">Q Foundation\u003c/a>.\u003c/p>\n\u003ch2>Ferry Building\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/DL5MGbPPa2XE9eYA6\">1 The Embarcadero\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_134009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134009\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA.jpeg\" alt=\"Beertender Mike Almason with Almanac Beer Co's LOVE Hazy IPA.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beertender Mike Almason with Almanac Beer Co's LOVE Hazy IPA. \u003ccite>(Almanac Beer Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humphry Slocombe's Ferry Building location will celebrate Pride like its other shops with the Make It Gay sundae, but you can hop around the building to get specials from a variety of shops.\u003c/p>\n\u003cp>\u003ca href=\"https://www.miette.com/\">Miette\u003c/a> has a variety of rainbow treats available the whole month, \u003ca href=\"http://www.biscuitbender.com/\">Biscuit Bender\u003c/a> has created a special English biscuit called the \"Gay Cookie\" that will actually be available until the end of July for just $1 and \u003ca href=\"https://almanacbeer.com/\">Almanac Beer Co.\u003c/a> released a special-edition LOVE Hazy IPA for sale at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp>15% of sales from the beer go to support the \u003ca href=\"https://www.oaklandlgbtqcenter.org/\">Oakland LGBTQ Community Center\u003c/a>.\u003c/p>\n\u003ch2>The Melt\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/PP9PLZnTWsiNEDvv5\">925 Market St\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-129010\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \"Magic Melt\", a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow, is available again this year. For every Magic Melt sandwich that \u003ca href=\"https://www.themelt.com/\">The Melt\u003c/a> sells, $1 will be donated to \u003ca href=\"https://www.eqca.org/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cp>The Magic Melt will be available all of Pride month.\u003c/p>\n\u003ch2>Bluestem Brasserie\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/mVXNvWXRPqeffhk49\">1 Yerba Buena Ln\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>https://www.instagram.com/p/BynafrXhjA8/\u003c/p>\n\u003cp>On Sunday, June 30th from 10am-3pm, \u003ca href=\"https://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a> is hosting their annual Pride Parade Brunch and Viewing Party. To celebrate, grab their special rainbow cocktail—all proceeds will go to \u003ca href=\"https://sf.aidswalk.net/\">AIDS Walk SF\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>For more Pride specials around the Bay, see what we've gathered below (and let us know if someone near you has created something noteworthy to eat or drink for Pride):\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: One Market is offering a Pride milkshake called the Harvey Milkshake, and a portion of proceeds will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>Kahnfections\u003c/strong>\u003c/a>: Pride-themed macarons are once again available in boozy and non-boozy varieties. The boozy flavors include Strawberry Daiquiri, Bellini, Pina Colada, Midori Sour, Blue Moon Cocktail and Purple Haze. Virgin flavors include strawberry, peach, citrus, pistachio, earl grey, and cassis.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://finntownsf.com/\">Finn Town Tavern\u003c/a>:\u003c/strong> This year, Finn Town Tavern will be hosting Pride Week Events from Tuesday, June 25th-Sunday, 30th featuring celebratory new cocktails. Throughout the week, you can order the “rather naughty ‘Down Low’ cocktail,” the “Over the Rainbow” cocktail and more.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.facebook.com/3rdculturebakery/\">Third Culture Bakery\u003c/a>:\u003c/strong> All proceeds of waffle sales this month will be donated to LGBTQ+ nonprofits in the Bay Area. For June, their waffle special is a Triple Strawberry Mochi Waffle topped with house-made Chantilly whipped cream.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.cookshoppesf.com/\">Cook Shoppe\u003c/a>:\u003c/strong> Their giant Slice of Pride cake is available all month long and they are donating $3 from every slice to the SF LGBT Center.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a>:\u003c/strong> Available during Pride weekend, their Very Berry donut is filled with blueberries and strawberries, and it's all topped off with a champagne glaze and rainbow confetti.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.chouxsf.com/\">CHOUX\u003c/a>:\u003c/strong> In honor of Pride month, CHOUX created a colorful rainbow box of French cream puffs—even a Fruity Pebbles puff makes an appearance.\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "133973 https://ww2.kqed.org/bayareabites/?p=133973",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/06/20/pennies-meet-pride-5-establishments-where-your-check-supports-lgbtq-communities/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1018,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1561581266,
"excerpt": "Celebrate Pride month with food and drink specials that are fun, pretty and will support LGBTQ+ communities in some way.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Celebrate Pride month with food and drink specials that are fun, pretty and will support LGBTQ+ communities in some way.",
"title": "Pennies, Meet Pride! 5 Establishments Where Your Check Supports LGBTQ+ Communities | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pennies, Meet Pride! 5 Establishments Where Your Check Supports LGBTQ+ Communities",
"datePublished": "2019-06-20T10:15:00-07:00",
"dateModified": "2019-06-26T13:34:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pennies-meet-pride-5-establishments-where-your-check-supports-lgbtq-communities",
"status": "publish",
"path": "/bayareabites/133973/pennies-meet-pride-5-establishments-where-your-check-supports-lgbtq-communities",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"tag": "pride",
"label": "More on Pride Around KQED "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's that time of year again: Pride month! Chefs and restaurant owners all over the Bay are celebrating the month through food and drink, so this is an update to \u003ca href=\"https://www.kqed.org/bayareabites/128908/5-ways-to-celebrate-pride-month-with-food-and-drink\">last year's list\u003c/a> to help you find the perfect bite or cocktail (while also supporting the local community in some way in the process). As you'd expect, rainbows make a strong showing among the available items, but there are a few spots doing some other specials with cultural or historical meanings.\u003c/p>\n\u003cp>Traveling soon and want to support queer establishments no matter where you are? \u003ca href=\"http://www.jarrymag.com/\">Jarry Mag\u003c/a> recently released \"\u003ca href=\"https://www.eatqueer.com/\">a community-driven directory of queer food & drink establishments\u003c/a>\" called \u003ci>Eat Queer\u003c/i>! Best of all, it's free and always open for submissions. \u003c/p>\n\u003ch2>Humphry Slocombe\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All month long, ice cream lovers can expect fun flavors to celebrate Pride Month at \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>! Grab a Who’s Your Daddy sundae (made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce), a Make it Gay Sundae (two scoops of Tahitian Vanilla topped with pink fluff and Fruit Loops) or the Harvey Milk and Honey Graham that is available year-round (raw blackberry honey ice cream with house-made graham crackers).\u003c/p>\n\u003cfigure id=\"attachment_133559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg\" alt=\"The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey. \u003ccite>(Cole Church)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could also get a scoop of either of their two tasty collaborations that launched this year: the \u003ca href=\"https://www.kqed.org/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available\">Queer Eye Cookies & Graham\u003c/a> (olive oil ice cream with chocolate cookies and graham crackers) and the \u003ca href=\"https://www.kqed.org/bayareabites/133544/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream\">Juanita MORE!\u003c/a> (blackberry ice cream with ginger and whiskey, inspired by the iconic SF-based drag queen, Juanita MORE!). You can also get the Queer Eye flavor in a sundae form with the Queer Eye S’mores: one scoop Cookies & Graham topped with hot fudge and torched fluff.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In all five Humphry Slocombe scoop shops, $1 from the sales of the Juanita MORE! flavor will be donated to the \u003ca href=\"https://www.glbthistory.org/\">GLBT Historical Society\u003c/a>. For friends not in the Bay: $5 from the sales of the Humphry Slocombe Pride Pack on Goldbelly nationwide will go to the Los Angeles based \u003ca href=\"https://aidsmonument.org/\">STORIES: The AIDS Monument\u003c/a> ($3 will go to them from local LA delivery sales of any pint ordered through Caviar).\u003c/p>\n\u003ch2>Bi-Rite\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/k5otqUZ7ggXN7ERR7\">3639 18th St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/qU5Zpbi8dkFX8kL49\">550 Divisadero St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/empJnZF1h3bZcLAWA\">3692 18th St\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/ByabSQllprM/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're going to be out and about during the weekend to watch the parade, drop by Bi-Rite! 5% of sales from both Markets and Bi-Rite Creamery over Pride weekend will be donated to \u003ca href=\"https://www.projecthomelessconnect.org/\">Project Homeless Connect\u003c/a>, \u003ca href=\"https://www.sfcenter.org/\">SF LGBT Center\u003c/a>, and the \u003ca href=\"http://theqfoundation.org/\">Q Foundation\u003c/a>.\u003c/p>\n\u003ch2>Ferry Building\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/DL5MGbPPa2XE9eYA6\">1 The Embarcadero\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_134009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134009\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA.jpeg\" alt=\"Beertender Mike Almason with Almanac Beer Co's LOVE Hazy IPA.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/FARMERS_MARKET_PRIDE_LOVE_IPA-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beertender Mike Almason with Almanac Beer Co's LOVE Hazy IPA. \u003ccite>(Almanac Beer Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humphry Slocombe's Ferry Building location will celebrate Pride like its other shops with the Make It Gay sundae, but you can hop around the building to get specials from a variety of shops.\u003c/p>\n\u003cp>\u003ca href=\"https://www.miette.com/\">Miette\u003c/a> has a variety of rainbow treats available the whole month, \u003ca href=\"http://www.biscuitbender.com/\">Biscuit Bender\u003c/a> has created a special English biscuit called the \"Gay Cookie\" that will actually be available until the end of July for just $1 and \u003ca href=\"https://almanacbeer.com/\">Almanac Beer Co.\u003c/a> released a special-edition LOVE Hazy IPA for sale at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp>15% of sales from the beer go to support the \u003ca href=\"https://www.oaklandlgbtqcenter.org/\">Oakland LGBTQ Community Center\u003c/a>.\u003c/p>\n\u003ch2>The Melt\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/PP9PLZnTWsiNEDvv5\">925 Market St\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-129010\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \"Magic Melt\", a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow, is available again this year. For every Magic Melt sandwich that \u003ca href=\"https://www.themelt.com/\">The Melt\u003c/a> sells, $1 will be donated to \u003ca href=\"https://www.eqca.org/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cp>The Magic Melt will be available all of Pride month.\u003c/p>\n\u003ch2>Bluestem Brasserie\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/mVXNvWXRPqeffhk49\">1 Yerba Buena Ln\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "https://www.instagram.com/p/BynafrXhjA8/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Sunday, June 30th from 10am-3pm, \u003ca href=\"https://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a> is hosting their annual Pride Parade Brunch and Viewing Party. To celebrate, grab their special rainbow cocktail—all proceeds will go to \u003ca href=\"https://sf.aidswalk.net/\">AIDS Walk SF\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>For more Pride specials around the Bay, see what we've gathered below (and let us know if someone near you has created something noteworthy to eat or drink for Pride):\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: One Market is offering a Pride milkshake called the Harvey Milkshake, and a portion of proceeds will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>Kahnfections\u003c/strong>\u003c/a>: Pride-themed macarons are once again available in boozy and non-boozy varieties. The boozy flavors include Strawberry Daiquiri, Bellini, Pina Colada, Midori Sour, Blue Moon Cocktail and Purple Haze. Virgin flavors include strawberry, peach, citrus, pistachio, earl grey, and cassis.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://finntownsf.com/\">Finn Town Tavern\u003c/a>:\u003c/strong> This year, Finn Town Tavern will be hosting Pride Week Events from Tuesday, June 25th-Sunday, 30th featuring celebratory new cocktails. Throughout the week, you can order the “rather naughty ‘Down Low’ cocktail,” the “Over the Rainbow” cocktail and more.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.facebook.com/3rdculturebakery/\">Third Culture Bakery\u003c/a>:\u003c/strong> All proceeds of waffle sales this month will be donated to LGBTQ+ nonprofits in the Bay Area. For June, their waffle special is a Triple Strawberry Mochi Waffle topped with house-made Chantilly whipped cream.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.cookshoppesf.com/\">Cook Shoppe\u003c/a>:\u003c/strong> Their giant Slice of Pride cake is available all month long and they are donating $3 from every slice to the SF LGBT Center.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a>:\u003c/strong> Available during Pride weekend, their Very Berry donut is filled with blueberries and strawberries, and it's all topped off with a champagne glaze and rainbow confetti.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.chouxsf.com/\">CHOUX\u003c/a>:\u003c/strong> In honor of Pride month, CHOUX created a colorful rainbow box of French cream puffs—even a Fruity Pebbles puff makes an appearance.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133973/pennies-meet-pride-5-establishments-where-your-check-supports-lgbtq-communities",
"authors": [
"11404"
],
"categories": [
"bayareabites_1516",
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_1653",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_49",
"bayareabites_9710",
"bayareabites_13419",
"bayareabites_2327",
"bayareabites_14745"
],
"featImg": "bayareabites_129009",
"label": "bayareabites"
},
"bayareabites_133544": {
"type": "posts",
"id": "bayareabites_133544",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133544",
"score": null,
"sort": [
1557348700000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1557348700,
"format": "standard",
"disqusTitle": "Drag Legend Juanita MORE! Now Has Her Own Humphry Slocombe Ice Cream",
"title": "Drag Legend Juanita MORE! Now Has Her Own Humphry Slocombe Ice Cream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='humphry-slocombe' label='More on Humphry Slocombe']\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> is well known for their quirky ice cream flavors and fun collaborations (\u003ca href=\"https://www.kqed.org/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available\">Queer Eye\u003c/a> and \u003ca href=\"https://www.kqed.org/pop/9712/humphry-slocombe-and-cirque-du-soleil-create-the-first-circus-inspired-ice-cream-amaluna\">Cirque de Soleil\u003c/a> to name a few), and their next project in honor of Pride is no exception.\u003c/p>\n\u003cp>In partnership with Bay Area drag icon, \u003ca href=\"https://juanitamore.com/\">Juanita MORE!\u003c/a>, Humphry Slocombe's Jake Godby and Sean Vahey have created a one-of-a-kind flavor aptly called...Juanita MORE! According to the drag queen and restaurateur, \"The flavors come together perfectly. It’s absolutely delicious and filled with loads of love!\"\u003c/p>\n\u003cp>This new ice cream flavor is inspired in part by the specialty cocktail that \u003ca href=\"https://www.hitopsbar.com/hi-tops-sf\">Hi Tops\u003c/a>, the staple Castro gay sports bar, created in her honor over 10 years ago.\u003c/p>\n\u003cp>The cocktail \"was a sexy take on a Moscow Mule,\" explains Juanita MORE!, “The ingredients include blackberries, bourbon, and ginger beer. It was an instant hit and is still in great demand. It was a thrill to work for the team at Humphry Slocombe to recreate it in the form of ice cream.”\u003c/p>\n\u003cfigure id=\"attachment_133559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg\" alt=\"The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey. \u003ccite>(Cole Church)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jake Godby, co-founder of Humphry Slocombe, agrees, \"It’s was an honor to create a tribute ice cream for the legendary drag icon Juanita More! Both are over the top, slightly off-color, and just the right amount of spice and fruit.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The new Juanita MORE! flavor will be available in all Humphry Slocombe scoop shops starting in June in honor of Pride, but Humphry Slocombe, Juanita MORE! and Hi Tops are hosting \u003ca href=\"https://www.eventbrite.com/e/the-humphry-slocombe-juanita-more-ice-cream-tickets-61144019408\">a launch party\u003c/a> in San Francisco on \u003cb>Sunday, May 12 from 12pm-1pm\u003c/b>. The event is free to attend, and fans will have the chance to get an exclusive first “taste” of this new boozy flavor PLUS to hang out with the drag legend herself!\u003c/p>\n\n",
"disqusIdentifier": "133544 https://ww2.kqed.org/bayareabites/?p=133544",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/08/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 318,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1558457827,
"excerpt": "Humphry Slocombe's Pride Month collaboration with drag icon Juanita MORE! is sexy, sweet and definitely a little boozy.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Humphry Slocombe's Pride Month collaboration with drag icon Juanita MORE! is sexy, sweet and definitely a little boozy.",
"title": "Drag Legend Juanita MORE! Now Has Her Own Humphry Slocombe Ice Cream | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Drag Legend Juanita MORE! Now Has Her Own Humphry Slocombe Ice Cream",
"datePublished": "2019-05-08T13:51:40-07:00",
"dateModified": "2019-05-21T09:57:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream",
"status": "publish",
"path": "/bayareabites/133544/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"tag": "humphry-slocombe",
"label": "More on Humphry Slocombe "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> is well known for their quirky ice cream flavors and fun collaborations (\u003ca href=\"https://www.kqed.org/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available\">Queer Eye\u003c/a> and \u003ca href=\"https://www.kqed.org/pop/9712/humphry-slocombe-and-cirque-du-soleil-create-the-first-circus-inspired-ice-cream-amaluna\">Cirque de Soleil\u003c/a> to name a few), and their next project in honor of Pride is no exception.\u003c/p>\n\u003cp>In partnership with Bay Area drag icon, \u003ca href=\"https://juanitamore.com/\">Juanita MORE!\u003c/a>, Humphry Slocombe's Jake Godby and Sean Vahey have created a one-of-a-kind flavor aptly called...Juanita MORE! According to the drag queen and restaurateur, \"The flavors come together perfectly. It’s absolutely delicious and filled with loads of love!\"\u003c/p>\n\u003cp>This new ice cream flavor is inspired in part by the specialty cocktail that \u003ca href=\"https://www.hitopsbar.com/hi-tops-sf\">Hi Tops\u003c/a>, the staple Castro gay sports bar, created in her honor over 10 years ago.\u003c/p>\n\u003cp>The cocktail \"was a sexy take on a Moscow Mule,\" explains Juanita MORE!, “The ingredients include blackberries, bourbon, and ginger beer. It was an instant hit and is still in great demand. It was a thrill to work for the team at Humphry Slocombe to recreate it in the form of ice cream.”\u003c/p>\n\u003cfigure id=\"attachment_133559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg\" alt=\"The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey. \u003ccite>(Cole Church)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jake Godby, co-founder of Humphry Slocombe, agrees, \"It’s was an honor to create a tribute ice cream for the legendary drag icon Juanita More! Both are over the top, slightly off-color, and just the right amount of spice and fruit.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The new Juanita MORE! flavor will be available in all Humphry Slocombe scoop shops starting in June in honor of Pride, but Humphry Slocombe, Juanita MORE! and Hi Tops are hosting \u003ca href=\"https://www.eventbrite.com/e/the-humphry-slocombe-juanita-more-ice-cream-tickets-61144019408\">a launch party\u003c/a> in San Francisco on \u003cb>Sunday, May 12 from 12pm-1pm\u003c/b>. The event is free to attend, and fans will have the chance to get an exclusive first “taste” of this new boozy flavor PLUS to hang out with the drag legend herself!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133544/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream",
"authors": [
"11404"
],
"categories": [
"bayareabites_1653",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1763",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_8399",
"bayareabites_16406",
"bayareabites_14745"
],
"featImg": "bayareabites_133548",
"label": "bayareabites"
},
"bayareabites_132655": {
"type": "posts",
"id": "bayareabites_132655",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132655",
"score": null,
"sort": [
1551112896000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1551112896,
"format": "standard",
"disqusTitle": "Table Talk: Stellar Sandwiches, Mardi Gras Parties, Tony’s Seafood",
"title": "Table Talk: Stellar Sandwiches, Mardi Gras Parties, Tony’s Seafood",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you’re a pastrami fanatic or eat vegetarian, Turner’s Kitchen has some fantastic sandwiches, plus two places for Mardi Gras parties, and start planning a field trip to Marshall for the reopening of Tony’s Seafood from Hog Island Oyster Co.\u003c/p>\n\u003ch2>Visit Turner’s Kitchen for Some of the City’s Most Lovingly Prepared Sandwiches\u003c/h2>\n\u003cp>\u003ca href=\"http://www.turnerskitchensf.com\">Turner’s Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"http://3505%2017th%20St%20B,%20San%20Francisco,%20CA%2094110\">3505 B 17th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 10:30am–4pm\u003c/p>\n\u003cfigure id=\"attachment_132662\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wall-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">With one look at the wall, you can see owner Ken Turner has a thing for vegetables and produce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a definite art to making a good sandwich, and then there’s a certain level of creativity and skill needed to make a truly great sandwich, plus quality ingredients. At \u003ca href=\"http://www.turnerskitchensf.com\">\u003cb>Turner’s Kitchen\u003c/b>\u003c/a> in the Mission, owner Ken Turner has got it all going on. He took over the former Clare’s Deli and opened Turner’s in its place in 2016, keeping Clare’s beloved French Dip on the menu (and fortunately keeping Bryce and Javier in the kitchen!). But the rest of the ever-evolving menu reveals his culinary background (he cooked at Zuni for seven years) and a love of seasonal vegetables, trips to the farmers’ market, making housemade sauces, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>If you follow \u003ca href=\"https://www.instagram.com/turnerskitchensf/\">@turnerskitchensf\u003c/a> on Instagram, you’ll constantly see some of the most delicious-looking (and sounding) combinations he makes for the daily specials, like roasted eggplant, melted Fontina cheese, red sauce, and basil pesto on a toasted ciabatta roll. Or you get some storytelling: “Sandwich special inspired by singing karaoke in Korea Town and eating pierogi at Veselka around 3am in NY. Roast turkey, Munster cheese, wild arugula, house apple sauce (four types of apples, lots of butter, a little cinnamon, cider vinegar), sour cream, roasted garlic and fresh dill on sliced sourdough.” He even suggests chip and drink pairings in his posts.\u003c/p>\n\u003cfigure id=\"attachment_132660\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-sandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Liberty Bell special, a California spin on a Philly cheesesteak. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turner’s is known for their hot pastrami specials: the one pictured here was inspired by Philadelphia cheesesteak sandwiches, but with a little California influence: hot pastrami, melted Havarti (Swiss pictured here), roasted Brussels sprouts (in pastrami fat), sautéed sweet peppers, and lots of caramelized onions. I got there too late in the afternoon to have it on Dutch crunch, but my French roll from Panorama was fresh and held it all together. What a sandwich for $12.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-132661\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wrap-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">They may adore pastrami at Turner’s, but they also love their daily vegetarian wrap specials, which show a lot of love and care. From a meatless Monday–inspired Indian wrap, to this one: quinoa, roasted sweet potato purée, sautéed sweet peppers, roasted cauliflower, arugula, Gorgonzola, and house buffalo sauce in a spinach wrap — nope, vegetarians, vegans, and healthy eaters do not miss out here. I loved my Dorothy Gene special: avocado, fresh ricotta, roasted sweet potato purée, arugula, poblano peppers, sunflower seeds, fresh lime, and olive oil in a spinach wrap ($10). I just threw in a little piri-piri sauce at home to spike it up, because that’s how I roll. They also do some great soups, and there is always one that is vegetarian.\u003c/p>\n\u003cp>Winners on their daily menu include the Mission Fig (applewood smoked ham, roast turkey, melted Swiss, arugula, cucumber, and fig-caramelized onion jam on sliced sourdough) and their Gobbler, which comes with smoked turkey, cranberry sauce, mustard-sage stuffing, and melted Brie. $12 for some mighty stellar sandwiches.\u003c/p>\n\u003cp>A couple things to note: there are a few tables and counters (it’s a tiny spot), but you can always eat your sandwich in the 500 Club next door (and they’ll even deliver it to your bar stool!). Turner’s also just switched over to credit cards only, but you can buy a gift card for $20.\u003c/p>\n\u003ch2>Two Mardi Gras Parties Where the Good Times Will Definitely Roll (and Are Unlimited)\u003c/h2>\n\u003cp>\u003ca href=\"https://albarays.com/\">Alba Ray's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u4KfLRMA6Hq\">2293 Mission St, San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\n6pm–11pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fat-tuesday-at-alba-rays-tickets-56765335647\">Tickets\u003c/a>: $85\u003c/p>\n\u003cp>\u003ca href=\"https://albarays.com/bottomless-brunch\">Brunch\u003c/a> Sat–Sun; seatings 10am–2:30pm\u003c/p>\n\u003cfigure id=\"attachment_132663\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Fat-Tuesday_credit-Charlene-Fernandez-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Alba Ray's will be celebrating Mardi Gras at brunch for the entire month of March. \u003ccite>(Charlene Fernandez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco may be far from New Orleans, but our love of good food and parties means we don’t like to miss out on any Mardi Gras festivities. This year, \u003ca href=\"https://albarays.com/\">\u003cb>Alba Ray's\u003c/b>\u003c/a> in the Mission is celebrating with a Mardi Gras party, and a monthlong bottomless brunch! Their \u003cb>Fat Tuesday Blowout \u003c/b>will have them turning their dining room into Frenchmen Street, with a live band bumpin' all night and unlimited food, starting with passed hors-d’oeuvres, and then there will be many food stations serving New Orleans favorites, like boudin balls, crawfish boil, jambalaya, fried chicken, beignets, and king cupcakes (and more!). The party runs 6pm–11pm, and your ticket also includes two drink tickets. Let the good times roll!\u003c/p>\n\u003cp>Just in case you don’t want the party to stop, every weekend in March, Alba Ray’s will be hosting a \u003ca href=\"https://albarays.com/bottomless-brunch\">\u003cb>Mardi Gras Bottomless Brunch\u003c/b>\u003c/a>, with unlimited food and booze and a live band! You can feast on boudin Benedict, biscuits and gravy, soufflé pancake, and more, plus rosé, frozen Irish coffee, mimosas, and more, just $42 with a 90-minute limit.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Town Hall\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6fDwuehYcQ52\">342 Howard St., San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\nBegins at 6pm.\u003cbr>\n\u003ca href=\"https://townhallsf.com/mardi-gras\">Info/tickets\u003c/a>: $85 + tax/advance; $110/door\u003c/p>\n\u003cfigure id=\"attachment_132664\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/townhall_0906-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Full glasses, full bellies at Town Hall's annual Mardi Gras bash. \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://townhallsf.com/\">\u003cb>Town Hall\u003c/b>\u003c/a> is celebrating its fifteenth anniversary this year, so you can expect their annual \u003ca href=\"https://townhallsf.com/mardi-gras\">Mardi Gras celebration\u003c/a> is going to be quite the extravaganza (although it always is!). It’s a night of unlimited fun from owners Mitchell and Steven Rosenthal, who really love to host a big party (it runs late). The unlimited food and drink includes Louisiana-style Hurricanes, Abita beer, Leblon caipirinhas, red and white wine, and all-you-can-eat Southern specialties such as a raw bar (uh huh!), fried chicken, jambalaya, gumbo, their famed St. Louis ribs, a crawfish boil, andouille sausage, shrimp 'n grits, buttermilk biscuits, corn bread, and king cake.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There will be live music by The Joe Cohen Show, featuring Wil Blades, and wait until you see the samba dancers (Amor do Samba), plus there are beads, masks, feather boas, and face painting to help get you into the NOLA spirit.\u003c/p>\n\u003ch2>Hog Island Oyster Co. Unveils the Renovated Tony’s Seafood in Marshall\u003c/h2>\n\u003cp>\u003ca href=\"http://tonysseafoodrestaurant.com\">Tony’s Seafood\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cLZnH2UwVfu\">18863 CA-1, Marshall\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132666\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0118-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Historic Tony's Seafood is reopening after a renovation. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster fans love heading up to \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> on Tomales Bay in Marshall year-round, and about a mile south, the old school \u003ca href=\"http://tonysseafoodrestaurant.com\">\u003cb>Tony’s Seafood\u003c/b>\u003c/a>\u003cb> \u003c/b>has been another favorite for decades, which dates back to 1948! It was originally established by Anton “Tony\" Konatich, a Croatian fisherman hailing from the Isle of Iz, and three generations of the Konatich family ran this seafood joint for 70 years. In 2017, the family reached out to Hog Island co-founders, John Finger and Terry Sawyer, to see if they wanted to buy this venerable family business, and now after months of restoration, the Hog Island team is excited to reopen Tony’s on March 1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132668\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0163-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">You'll enjoy the freshest seafood at Tony's Seafood. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helming the kitchen is chef Matt Shapiro (Marlow & Sons, Wise Sons, Walzwerk, Schmidt’s, Hog Island), also a fisherman and forager, who has been with Hog Island Oyster Co. since 2014. His menu will include classics like fish and chips (AK True Cod), an oyster po’ boy, a Northern California Dungeness crab roll (in season), oysters on the half-shell and barbecued, a crudo, linguine with clams, and a daily “heads and tails” dish, a catch of the day, and some landlubber dishes like a Stemple Creek hamburger with tartar sauce.\u003c/p>\n\u003cfigure id=\"attachment_132667\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132667\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0150-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">Tony's has always had a fantastic view of Tomales Bay. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 96-seat restaurant has a stunning view of Tomales Bay, with a smaller outdoor waterside patio for alfresco dining, plus a waterside dining room is available for private parties (up to 30 guests). Tony’s will continue to be a local hangout and community gathering place, and there will be a Locals’ Night on Fridays, featuring live music and off-menu specials. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>After they open, winter hours will be Friday–Sunday 11:30am–8pm, along with a series of ticketed dinner events planned for Thursday nights. Spring opening hours will expand to Thursday through Monday 11:30am–8pm in April. Spring can’t get here fast enough.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
"disqusIdentifier": "132655 https://ww2.kqed.org/bayareabites/?p=132655",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/02/25/table-talk-stellar-sandwiches-mardi-gras-parties-tonys-seafood/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1506,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1551400268,
"excerpt": "Visit Turner’s Kitchen for fantastic sandwiches, two places for Mardi Gras parties, and the reopening of Tony’s Seafood.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Visit Turner’s Kitchen for fantastic sandwiches, two places for Mardi Gras parties, and the reopening of Tony’s Seafood.",
"title": "Table Talk: Stellar Sandwiches, Mardi Gras Parties, Tony’s Seafood | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: Stellar Sandwiches, Mardi Gras Parties, Tony’s Seafood",
"datePublished": "2019-02-25T08:41:36-08:00",
"dateModified": "2019-02-28T16:31:08-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-stellar-sandwiches-mardi-gras-parties-tonys-seafood",
"status": "publish",
"path": "/bayareabites/132655/table-talk-stellar-sandwiches-mardi-gras-parties-tonys-seafood",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you’re a pastrami fanatic or eat vegetarian, Turner’s Kitchen has some fantastic sandwiches, plus two places for Mardi Gras parties, and start planning a field trip to Marshall for the reopening of Tony’s Seafood from Hog Island Oyster Co.\u003c/p>\n\u003ch2>Visit Turner’s Kitchen for Some of the City’s Most Lovingly Prepared Sandwiches\u003c/h2>\n\u003cp>\u003ca href=\"http://www.turnerskitchensf.com\">Turner’s Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"http://3505%2017th%20St%20B,%20San%20Francisco,%20CA%2094110\">3505 B 17th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 10:30am–4pm\u003c/p>\n\u003cfigure id=\"attachment_132662\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wall-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">With one look at the wall, you can see owner Ken Turner has a thing for vegetables and produce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a definite art to making a good sandwich, and then there’s a certain level of creativity and skill needed to make a truly great sandwich, plus quality ingredients. At \u003ca href=\"http://www.turnerskitchensf.com\">\u003cb>Turner’s Kitchen\u003c/b>\u003c/a> in the Mission, owner Ken Turner has got it all going on. He took over the former Clare’s Deli and opened Turner’s in its place in 2016, keeping Clare’s beloved French Dip on the menu (and fortunately keeping Bryce and Javier in the kitchen!). But the rest of the ever-evolving menu reveals his culinary background (he cooked at Zuni for seven years) and a love of seasonal vegetables, trips to the farmers’ market, making housemade sauces, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>If you follow \u003ca href=\"https://www.instagram.com/turnerskitchensf/\">@turnerskitchensf\u003c/a> on Instagram, you’ll constantly see some of the most delicious-looking (and sounding) combinations he makes for the daily specials, like roasted eggplant, melted Fontina cheese, red sauce, and basil pesto on a toasted ciabatta roll. Or you get some storytelling: “Sandwich special inspired by singing karaoke in Korea Town and eating pierogi at Veselka around 3am in NY. Roast turkey, Munster cheese, wild arugula, house apple sauce (four types of apples, lots of butter, a little cinnamon, cider vinegar), sour cream, roasted garlic and fresh dill on sliced sourdough.” He even suggests chip and drink pairings in his posts.\u003c/p>\n\u003cfigure id=\"attachment_132660\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-sandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Liberty Bell special, a California spin on a Philly cheesesteak. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turner’s is known for their hot pastrami specials: the one pictured here was inspired by Philadelphia cheesesteak sandwiches, but with a little California influence: hot pastrami, melted Havarti (Swiss pictured here), roasted Brussels sprouts (in pastrami fat), sautéed sweet peppers, and lots of caramelized onions. I got there too late in the afternoon to have it on Dutch crunch, but my French roll from Panorama was fresh and held it all together. What a sandwich for $12.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-132661\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wrap-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">They may adore pastrami at Turner’s, but they also love their daily vegetarian wrap specials, which show a lot of love and care. From a meatless Monday–inspired Indian wrap, to this one: quinoa, roasted sweet potato purée, sautéed sweet peppers, roasted cauliflower, arugula, Gorgonzola, and house buffalo sauce in a spinach wrap — nope, vegetarians, vegans, and healthy eaters do not miss out here. I loved my Dorothy Gene special: avocado, fresh ricotta, roasted sweet potato purée, arugula, poblano peppers, sunflower seeds, fresh lime, and olive oil in a spinach wrap ($10). I just threw in a little piri-piri sauce at home to spike it up, because that’s how I roll. They also do some great soups, and there is always one that is vegetarian.\u003c/p>\n\u003cp>Winners on their daily menu include the Mission Fig (applewood smoked ham, roast turkey, melted Swiss, arugula, cucumber, and fig-caramelized onion jam on sliced sourdough) and their Gobbler, which comes with smoked turkey, cranberry sauce, mustard-sage stuffing, and melted Brie. $12 for some mighty stellar sandwiches.\u003c/p>\n\u003cp>A couple things to note: there are a few tables and counters (it’s a tiny spot), but you can always eat your sandwich in the 500 Club next door (and they’ll even deliver it to your bar stool!). Turner’s also just switched over to credit cards only, but you can buy a gift card for $20.\u003c/p>\n\u003ch2>Two Mardi Gras Parties Where the Good Times Will Definitely Roll (and Are Unlimited)\u003c/h2>\n\u003cp>\u003ca href=\"https://albarays.com/\">Alba Ray's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u4KfLRMA6Hq\">2293 Mission St, San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\n6pm–11pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fat-tuesday-at-alba-rays-tickets-56765335647\">Tickets\u003c/a>: $85\u003c/p>\n\u003cp>\u003ca href=\"https://albarays.com/bottomless-brunch\">Brunch\u003c/a> Sat–Sun; seatings 10am–2:30pm\u003c/p>\n\u003cfigure id=\"attachment_132663\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Fat-Tuesday_credit-Charlene-Fernandez-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Alba Ray's will be celebrating Mardi Gras at brunch for the entire month of March. \u003ccite>(Charlene Fernandez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco may be far from New Orleans, but our love of good food and parties means we don’t like to miss out on any Mardi Gras festivities. This year, \u003ca href=\"https://albarays.com/\">\u003cb>Alba Ray's\u003c/b>\u003c/a> in the Mission is celebrating with a Mardi Gras party, and a monthlong bottomless brunch! Their \u003cb>Fat Tuesday Blowout \u003c/b>will have them turning their dining room into Frenchmen Street, with a live band bumpin' all night and unlimited food, starting with passed hors-d’oeuvres, and then there will be many food stations serving New Orleans favorites, like boudin balls, crawfish boil, jambalaya, fried chicken, beignets, and king cupcakes (and more!). The party runs 6pm–11pm, and your ticket also includes two drink tickets. Let the good times roll!\u003c/p>\n\u003cp>Just in case you don’t want the party to stop, every weekend in March, Alba Ray’s will be hosting a \u003ca href=\"https://albarays.com/bottomless-brunch\">\u003cb>Mardi Gras Bottomless Brunch\u003c/b>\u003c/a>, with unlimited food and booze and a live band! You can feast on boudin Benedict, biscuits and gravy, soufflé pancake, and more, plus rosé, frozen Irish coffee, mimosas, and more, just $42 with a 90-minute limit.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Town Hall\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6fDwuehYcQ52\">342 Howard St., San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\nBegins at 6pm.\u003cbr>\n\u003ca href=\"https://townhallsf.com/mardi-gras\">Info/tickets\u003c/a>: $85 + tax/advance; $110/door\u003c/p>\n\u003cfigure id=\"attachment_132664\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/townhall_0906-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Full glasses, full bellies at Town Hall's annual Mardi Gras bash. \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://townhallsf.com/\">\u003cb>Town Hall\u003c/b>\u003c/a> is celebrating its fifteenth anniversary this year, so you can expect their annual \u003ca href=\"https://townhallsf.com/mardi-gras\">Mardi Gras celebration\u003c/a> is going to be quite the extravaganza (although it always is!). It’s a night of unlimited fun from owners Mitchell and Steven Rosenthal, who really love to host a big party (it runs late). The unlimited food and drink includes Louisiana-style Hurricanes, Abita beer, Leblon caipirinhas, red and white wine, and all-you-can-eat Southern specialties such as a raw bar (uh huh!), fried chicken, jambalaya, gumbo, their famed St. Louis ribs, a crawfish boil, andouille sausage, shrimp 'n grits, buttermilk biscuits, corn bread, and king cake.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There will be live music by The Joe Cohen Show, featuring Wil Blades, and wait until you see the samba dancers (Amor do Samba), plus there are beads, masks, feather boas, and face painting to help get you into the NOLA spirit.\u003c/p>\n\u003ch2>Hog Island Oyster Co. Unveils the Renovated Tony’s Seafood in Marshall\u003c/h2>\n\u003cp>\u003ca href=\"http://tonysseafoodrestaurant.com\">Tony’s Seafood\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cLZnH2UwVfu\">18863 CA-1, Marshall\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132666\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0118-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Historic Tony's Seafood is reopening after a renovation. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster fans love heading up to \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> on Tomales Bay in Marshall year-round, and about a mile south, the old school \u003ca href=\"http://tonysseafoodrestaurant.com\">\u003cb>Tony’s Seafood\u003c/b>\u003c/a>\u003cb> \u003c/b>has been another favorite for decades, which dates back to 1948! It was originally established by Anton “Tony\" Konatich, a Croatian fisherman hailing from the Isle of Iz, and three generations of the Konatich family ran this seafood joint for 70 years. In 2017, the family reached out to Hog Island co-founders, John Finger and Terry Sawyer, to see if they wanted to buy this venerable family business, and now after months of restoration, the Hog Island team is excited to reopen Tony’s on March 1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132668\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0163-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">You'll enjoy the freshest seafood at Tony's Seafood. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helming the kitchen is chef Matt Shapiro (Marlow & Sons, Wise Sons, Walzwerk, Schmidt’s, Hog Island), also a fisherman and forager, who has been with Hog Island Oyster Co. since 2014. His menu will include classics like fish and chips (AK True Cod), an oyster po’ boy, a Northern California Dungeness crab roll (in season), oysters on the half-shell and barbecued, a crudo, linguine with clams, and a daily “heads and tails” dish, a catch of the day, and some landlubber dishes like a Stemple Creek hamburger with tartar sauce.\u003c/p>\n\u003cfigure id=\"attachment_132667\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132667\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0150-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">Tony's has always had a fantastic view of Tomales Bay. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 96-seat restaurant has a stunning view of Tomales Bay, with a smaller outdoor waterside patio for alfresco dining, plus a waterside dining room is available for private parties (up to 30 guests). Tony’s will continue to be a local hangout and community gathering place, and there will be a Locals’ Night on Fridays, featuring live music and off-menu specials. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>After they open, winter hours will be Friday–Sunday 11:30am–8pm, along with a series of ticketed dinner events planned for Thursday nights. Spring opening hours will expand to Thursday through Monday 11:30am–8pm in April. Spring can’t get here fast enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132655/table-talk-stellar-sandwiches-mardi-gras-parties-tonys-seafood",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_1121",
"bayareabites_13419",
"bayareabites_9064",
"bayareabites_14745",
"bayareabites_1180"
],
"featImg": "bayareabites_132659",
"label": "bayareabites_16115"
},
"bayareabites_132285": {
"type": "posts",
"id": "bayareabites_132285",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132285",
"score": null,
"sort": [
1549299037000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1549299037,
"format": "standard",
"disqusTitle": "At Chinese New Year, Every Family Has a Tradition",
"title": "At Chinese New Year, Every Family Has a Tradition",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When Lunar New Year comes around, you can expect a massive migration in China of people traveling home (it’s called the “Spring Festival rush”). For this annual family reunion, the most important (and the biggest) event takes place on Lunar New Year’s Eve. When I was but a wee babe, I remember my family gathering at my parents’ restaurant after closing time to feast on lobster, pork ribs, and more for New Year’s Eve. Back then, I had no clue what we were doing until I grew up, but this annual feast remains my first memory of Chinese New Year even after we switched to celebrating at home.\u003c/p>\n\u003cp>[contextly_sidebar id=\"A8dceper7jx9960zGdnYpPUJOcVbURO4\"]\u003c/p>\n\u003cp>\u003ca href=\"https://www.thirdculturebakery.com/\">Third Culture Bakery\u003c/a>’s co-founder Wenter Shyu also recalls everyone in the family coming home for Chinese New Year (more than 20 people filled his grandma’s house every year) to devour golden shrimp, gift red envelopes and consume/hoard a lot of dumplings. “It’s like the Super Bowl holiday for our family,” Wenter explains. \u003ca href=\"http://www.chefmelissaking.com/\">Chef Melissa King\u003c/a> laughs when telling me, “I just remember a lot of food, all the time.” Same.\u003c/p>\n\u003cp>All jokes aside, this immense feast is truly a celebration of family and a time where we all got together — feuds or long distances be damned. For Melissa, “One of my fondest memories is us in the kitchen, my aunt washing napa cabbage, my sister peeling shrimp, and I’m doing something else. Everyone tackles it together, and, [in] the end, we just sit at the table all together to eat.”\u003c/p>\n\u003cp>On top of a required family feast, families celebrate with centuries-old traditions to bring success with the New Year. For example, red envelopes (typically filled with money) and sweet treats are a big deal for kids and adults alike. Growing up in the Bay Area, Cheryl Quan remembers her grandma carrying around a plate of candies and requiring all family members to eat a piece of candy once they entered the house.\u003c/p>\n\u003cfigure id=\"attachment_132287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0022-e1549062593496.jpg\" alt=\"Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King also remembers the red envelopes fondly and explains, “ When I think of Chinese New Year, it’s the red envelopes, or lucky money. The history behind it, my mother explained, is that it symbolized small amounts of money that you could give to children to go buy sweets because sweets symbolized prosperity or good luck.” There was also a lot of citrus fruits — “My grandma always had pomelos or oranges with the green leaves still attached sitting on her counter,” says Melissa.\u003c/p>\n\u003ch2>Finding the Meaning in Special Foods\u003c/h2>\n\u003cp>In every culture, certain foods have a special meaning, but according to tradition, it’s especially important to eat the right things at New Year’s Eve to start the year with the most luck you can gather. Unless you’re allergic to an ingredient, you're encouraged to eat a little bit of everything to maximize your good luck potential. Of course, China is large with a vast diversity of regions, dialects, and ethnicities. Families cultivate their own practices rooted in their villages of origin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My family, for instance, always served a seafood dish with a black noodle ingredient called \u003cem>fat choy\u003c/em>, and it was because the last word sounded like the “\u003ci>choy\u003c/i>\" meaning wealth or prosperity. You always greeted family members and family friends on New Year’s when you saw them with the phrase “\u003ci>gong hay fat choy\u003c/i>” (“wishing you prosperity”). Phone calls to relatives in China were also required to start with this phrase from both parties.\u003c/p>\n\u003cfigure id=\"attachment_132288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01448-e1549062677338.jpg\" alt=\"Cheryl and her mother, Diana, serve up some lettuce wraps.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Cheryl and her mother, Diana, serve up some lettuce wraps. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Chinese New Year, Cheryl's family a special dish full of meaning. The women in the family always cook together (with Quan’s dad occasionally), but, for as long as Cheryl’s memory goes back — which her mom, Diana, jokes is just about two years — their family has pork lettuce cups every year, but only for the new year, marking it as a special occasion. Each ingredient in her mother’s recipe represents something special and fortuitous that make it an important addition to the menu. Lettuce (\u003ci>sang choy\u003c/i>) means “life, prosperity, family.” Water chestnuts mean “unity,” while mushrooms mean “opportunity.” Pork represents“strength, wealth, abundance.” Along with these lettuce cups, Quan’s family prepares a whole chicken (to represent a harmonious and unified family) alongside rice cakes (\u003ci>nian gao\u003c/i>) and other auspicious dishes.\u003c/p>\n\u003cp>Melissa’s mother was from Hong Kong while her father moved from Shanghai to Hong Kong at a young age. Growing up “in a very Cantonese household” meant their family gravitated toward seafood-heavy feasts, and celebrated Chinese New Year with the family hot pot. Though sides might occasionally, the staple at their hot pot table was a clear, chicken bone broth with goji berries, jujubes, and ginger made by her grandmother.\u003c/p>\n\u003cfigure id=\"attachment_132289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0048-e1549062766410.jpg\" alt=\"Melissa fills her dumplings with a standard Cantonese recipe featuring pork.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa fills her dumplings with a standard Cantonese recipe featuring pork. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Wenter’s family, noodles (long noodles mean long life) and dumplings (the shape represents Chinese ingots a.k.a. money) take a prominent presence since the carb-loaded dishes are what his grandma’s region is famous for. In fact, dumplings are present on nearly everyone’s table, and they are practically always homemade. And don’t forget about what I like to call dessert dumplings, aka \u003ci>tang yuan\u003c/i>. Wenter’s family always ends their feast with it because, as Wenter explains, “it’s supposed to symbolize togetherness because of how sticky it is. As you eat it, it’s supposed to symbolize how your family will stick together.” And no matter how full you are, you must end the meal with at least one.\u003c/p>\n\u003cfigure id=\"attachment_132290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01475-e1549062856513.jpg\" alt=\"Black sesame tang yuan served in a cane sugar syrup.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Black sesame tang yuan served in a cane sugar syrup. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Building a Family through Food\u003c/h2>\n\u003cp>And being united as a family is a running theme for Chinese New Year—besides being lucky and getting rich. Even though we’ve left home, these cultural traditions our families celebrated made an impression on us and we remember them, even if it is faintly, as adults because it brings us together. Wearing red on the day of our interview, Melissa said, “It’s always in the back of my mind, subconsciously, to try and follow those traditions when New Year’s gets closer, like wearing red, having gold around the house.”\u003c/p>\n\u003cp>Wenter usually tries to go home, but he isn’t making it back home for Chinese New Year this year. Instead, he and his partner Sam will still celebrate the occasion with their customers and staff by creating a new tradition: baking black sesame cookies paired with red envelopes and having a small party at their showcase location in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_132291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132291\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01478-e1549062989346.jpg\" alt=\"Wenter feeds Sam some freshly cooked tang yuan.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wenter feeds Sam some freshly cooked tang yuan. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These traditions were passed down generation to generation, from mothers and fathers to daughters and sons, but, as we leave home and our families, we can still celebrate those ancient traditions while making some new ones along the way.\u003c/p>\n\u003cp>For us and anyone else who can’t make it home for Chinese New Year, it’s still important for us to carry on these centuries-old traditions. We can take those memories of being in the kitchen with our parents and siblings and replicate them with our friends and coworkers. While pleating dumplings at her dining room table for her upcoming hot pot party, Melissa smiles and tells me, “It’s fun to teach my friends about my culture, where I came from, and the food I grew up on.”\u003c/p>\n\u003cfigure id=\"attachment_132292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0040-e1549063049290.jpg\" alt=\"Melissa prepares dumplings for her upcoming hot pot party.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa prepares dumplings for her upcoming hot pot party. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And what better way is there to share knowledge than with food?\u003c/p>\n\u003ch2>Hot Pot Recipe\u003c/h2>\n\u003cp>\u003ci>By Melissa King\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0085-e1549062485338.jpg\" alt=\"Melissa King's hot pot feast.\" width=\"1920\" height=\"1310\">\u003cfigcaption class=\"wp-caption-text\">Melissa King's hot pot feast. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Step 1:\u003c/b> Select Soup Base\u003cbr>\n\u003cb>Step 2:\u003c/b> Choose Your Proteins\u003cbr>\n\u003cb>Step 3:\u003c/b> Choose Your Vegetables & Noodles\u003cbr>\n\u003cb>Step 4:\u003c/b> Mix Your Sauce\u003c/p>\n\u003cp>\u003cb>Cooking time:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced meats – 10-15 seconds\u003c/li>\n\u003cli>Green Vegetables – 1 minute\u003c/li>\n\u003cli>Seafood, chicken, meatballs, noodles, dumplings, tofu, mushrooms, root vegetables – 3-5 mins\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Place a hot plate or burner in the center of a large table. Place a large pot of broth in the center and bring it to a boil, then to a simmer. Place all the prepared ingredients around the hot pot. Have everyone mix up their own dipping sauces.\u003c/li>\n\u003cli>Each person takes the proteins and vegetables of their choice and adds it to the pot to cook. When each item is done, retrieve it from the broth with a wire skimmer and dip it into your sauce and enjoy. As the liquid evaporates, add boiling water as needed.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Hot Pot Dos and Donts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rescuing items: it’s ok to rescue something you forgot about, but use your little wire basket to retrieve it, not your chopsticks.\u003c/li>\n\u003cli>Make sure you ask others before claiming something in the pot.\u003c/li>\n\u003cli>Do not cross the dividers and cross contaminate proteins.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Types of broth:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Chicken Bone Broth\u003c/li>\n\u003cli>Pork Bone Broth\u003c/li>\n\u003cli>Fish Bone Broth\u003c/li>\n\u003cli>Miso\u003c/li>\n\u003cli>Spicy Miso\u003c/li>\n\u003cli>Kimchi\u003c/li>\n\u003cli>Curry\u003c/li>\n\u003cli>Tom Yum\u003c/li>\n\u003cli>Mongolian Sichuan Chili\u003c/li>\n\u003cli>Sukiyaki\u003c/li>\n\u003cli>Dashi/Kombu\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>PROTEIN OPTIONS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced high-quality ribeye or chuck\u003c/li>\n\u003cli>Thinly sliced lamb shoulder\u003c/li>\n\u003cli>Thinly sliced pork belly\u003c/li>\n\u003cli>Thinly sliced kurobuta pork\u003c/li>\n\u003cli>Thinly sliced chicken thigh or breast\u003c/li>\n\u003cli>Offal – beef tripe, beef tendon, pork blood, pork intestines, duck tongues\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Seafood:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Dungeness Crab/Blue Crab, pieces\u003c/li>\n\u003cli>Lobster, pieces\u003c/li>\n\u003cli>Boneless, fish fillet slices – salmon, snapper, flounder, cod\u003c/li>\n\u003cli>Manila Clams\u003c/li>\n\u003cli>Mussels\u003c/li>\n\u003cli>Whole Shrimp\u003c/li>\n\u003cli>Squid/Cuttlefish, slices\u003c/li>\n\u003cli>Scallops, slices\u003c/li>\n\u003cli>Bay Scallops\u003c/li>\n\u003cli>Fish cakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tofu:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh Tofu\u003c/li>\n\u003cli>Frozen Tofu\u003c/li>\n\u003cli>Fried tofu\u003c/li>\n\u003cli>Fried Tofu Skins or Fried Yuba\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dumplings/Noodles/Rice:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rice Noodles\u003c/li>\n\u003cli>Vermicelli\u003c/li>\n\u003cli>Ramen\u003c/li>\n\u003cli>Sweet potato noodles/shirataki\u003c/li>\n\u003cli>Steamed white rice\u003c/li>\n\u003cli>Homemade or frozen dumplings\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Leafy Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Romaine lettuce/iceberg\u003c/li>\n\u003cli>Spinach\u003c/li>\n\u003cli>Watercress\u003c/li>\n\u003cli>Peashoots\u003c/li>\n\u003cli>Chrysanthemum\u003c/li>\n\u003cli>Ong choy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Hearty Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Napa cabbage\u003c/li>\n\u003cli>Bok choy\u003c/li>\n\u003cli>Scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Root Vegetables:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Carrots\u003c/li>\n\u003cli>Daikon\u003c/li>\n\u003cli>Potatoes\u003c/li>\n\u003cli>Kabocha squash\u003c/li>\n\u003cli>Lotus root\u003c/li>\n\u003cli>Winter melon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Mushrooms:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>King trumpet\u003c/li>\n\u003cli>Enoki\u003c/li>\n\u003cli>Shiitake\u003c/li>\n\u003cli>Beech\u003c/li>\n\u003cli>Oyster\u003c/li>\n\u003cli>Wood ear\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Chinese sauces options:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sesame oil\u003c/li>\n\u003cli>chili oil\u003c/li>\n\u003cli>xo sauce (chili and dried shrimp/scallops)\u003c/li>\n\u003cli>sa cha sauce (ground fermented shrimp/fish)\u003c/li>\n\u003cli>soy sauce\u003c/li>\n\u003cli>chopped garlic\u003c/li>\n\u003cli>scallion\u003c/li>\n\u003cli>cilantro\u003c/li>\n\u003cli>jalapeno/serrano\u003c/li>\n\u003cli>raw egg (chicken or quail)\u003c/li>\n\u003c/ul>\n\u003cp>Japanese sauces:\u003c/p>\n\u003cul>\n\u003cli>ponzu\u003c/li>\n\u003cli>sesame sauce (goma-dare)\u003c/li>\n\u003cli>raw egg\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Melissa's favorite combo:\u003c/b> ponzu + sa cha + garlic + scallions + chili oil\u003c/p>\n\n",
"disqusIdentifier": "132285 https://ww2.kqed.org/bayareabites/?p=132285",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/02/04/at-chinese-new-year-every-family-has-a-tradition/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1794,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1567785183,
"excerpt": "When Lunar New Year comes around, the food always plays a star role.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When Lunar New Year comes around, the food always plays a star role.",
"title": "At Chinese New Year, Every Family Has a Tradition | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "At Chinese New Year, Every Family Has a Tradition",
"datePublished": "2019-02-04T08:50:37-08:00",
"dateModified": "2019-09-06T08:53:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "at-chinese-new-year-every-family-has-a-tradition",
"status": "publish",
"path": "/bayareabites/132285/at-chinese-new-year-every-family-has-a-tradition",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Lunar New Year comes around, you can expect a massive migration in China of people traveling home (it’s called the “Spring Festival rush”). For this annual family reunion, the most important (and the biggest) event takes place on Lunar New Year’s Eve. When I was but a wee babe, I remember my family gathering at my parents’ restaurant after closing time to feast on lobster, pork ribs, and more for New Year’s Eve. Back then, I had no clue what we were doing until I grew up, but this annual feast remains my first memory of Chinese New Year even after we switched to celebrating at home.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thirdculturebakery.com/\">Third Culture Bakery\u003c/a>’s co-founder Wenter Shyu also recalls everyone in the family coming home for Chinese New Year (more than 20 people filled his grandma’s house every year) to devour golden shrimp, gift red envelopes and consume/hoard a lot of dumplings. “It’s like the Super Bowl holiday for our family,” Wenter explains. \u003ca href=\"http://www.chefmelissaking.com/\">Chef Melissa King\u003c/a> laughs when telling me, “I just remember a lot of food, all the time.” Same.\u003c/p>\n\u003cp>All jokes aside, this immense feast is truly a celebration of family and a time where we all got together — feuds or long distances be damned. For Melissa, “One of my fondest memories is us in the kitchen, my aunt washing napa cabbage, my sister peeling shrimp, and I’m doing something else. Everyone tackles it together, and, [in] the end, we just sit at the table all together to eat.”\u003c/p>\n\u003cp>On top of a required family feast, families celebrate with centuries-old traditions to bring success with the New Year. For example, red envelopes (typically filled with money) and sweet treats are a big deal for kids and adults alike. Growing up in the Bay Area, Cheryl Quan remembers her grandma carrying around a plate of candies and requiring all family members to eat a piece of candy once they entered the house.\u003c/p>\n\u003cfigure id=\"attachment_132287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0022-e1549062593496.jpg\" alt=\"Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King also remembers the red envelopes fondly and explains, “ When I think of Chinese New Year, it’s the red envelopes, or lucky money. The history behind it, my mother explained, is that it symbolized small amounts of money that you could give to children to go buy sweets because sweets symbolized prosperity or good luck.” There was also a lot of citrus fruits — “My grandma always had pomelos or oranges with the green leaves still attached sitting on her counter,” says Melissa.\u003c/p>\n\u003ch2>Finding the Meaning in Special Foods\u003c/h2>\n\u003cp>In every culture, certain foods have a special meaning, but according to tradition, it’s especially important to eat the right things at New Year’s Eve to start the year with the most luck you can gather. Unless you’re allergic to an ingredient, you're encouraged to eat a little bit of everything to maximize your good luck potential. Of course, China is large with a vast diversity of regions, dialects, and ethnicities. Families cultivate their own practices rooted in their villages of origin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My family, for instance, always served a seafood dish with a black noodle ingredient called \u003cem>fat choy\u003c/em>, and it was because the last word sounded like the “\u003ci>choy\u003c/i>\" meaning wealth or prosperity. You always greeted family members and family friends on New Year’s when you saw them with the phrase “\u003ci>gong hay fat choy\u003c/i>” (“wishing you prosperity”). Phone calls to relatives in China were also required to start with this phrase from both parties.\u003c/p>\n\u003cfigure id=\"attachment_132288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01448-e1549062677338.jpg\" alt=\"Cheryl and her mother, Diana, serve up some lettuce wraps.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Cheryl and her mother, Diana, serve up some lettuce wraps. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Chinese New Year, Cheryl's family a special dish full of meaning. The women in the family always cook together (with Quan’s dad occasionally), but, for as long as Cheryl’s memory goes back — which her mom, Diana, jokes is just about two years — their family has pork lettuce cups every year, but only for the new year, marking it as a special occasion. Each ingredient in her mother’s recipe represents something special and fortuitous that make it an important addition to the menu. Lettuce (\u003ci>sang choy\u003c/i>) means “life, prosperity, family.” Water chestnuts mean “unity,” while mushrooms mean “opportunity.” Pork represents“strength, wealth, abundance.” Along with these lettuce cups, Quan’s family prepares a whole chicken (to represent a harmonious and unified family) alongside rice cakes (\u003ci>nian gao\u003c/i>) and other auspicious dishes.\u003c/p>\n\u003cp>Melissa’s mother was from Hong Kong while her father moved from Shanghai to Hong Kong at a young age. Growing up “in a very Cantonese household” meant their family gravitated toward seafood-heavy feasts, and celebrated Chinese New Year with the family hot pot. Though sides might occasionally, the staple at their hot pot table was a clear, chicken bone broth with goji berries, jujubes, and ginger made by her grandmother.\u003c/p>\n\u003cfigure id=\"attachment_132289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0048-e1549062766410.jpg\" alt=\"Melissa fills her dumplings with a standard Cantonese recipe featuring pork.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa fills her dumplings with a standard Cantonese recipe featuring pork. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Wenter’s family, noodles (long noodles mean long life) and dumplings (the shape represents Chinese ingots a.k.a. money) take a prominent presence since the carb-loaded dishes are what his grandma’s region is famous for. In fact, dumplings are present on nearly everyone’s table, and they are practically always homemade. And don’t forget about what I like to call dessert dumplings, aka \u003ci>tang yuan\u003c/i>. Wenter’s family always ends their feast with it because, as Wenter explains, “it’s supposed to symbolize togetherness because of how sticky it is. As you eat it, it’s supposed to symbolize how your family will stick together.” And no matter how full you are, you must end the meal with at least one.\u003c/p>\n\u003cfigure id=\"attachment_132290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01475-e1549062856513.jpg\" alt=\"Black sesame tang yuan served in a cane sugar syrup.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Black sesame tang yuan served in a cane sugar syrup. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Building a Family through Food\u003c/h2>\n\u003cp>And being united as a family is a running theme for Chinese New Year—besides being lucky and getting rich. Even though we’ve left home, these cultural traditions our families celebrated made an impression on us and we remember them, even if it is faintly, as adults because it brings us together. Wearing red on the day of our interview, Melissa said, “It’s always in the back of my mind, subconsciously, to try and follow those traditions when New Year’s gets closer, like wearing red, having gold around the house.”\u003c/p>\n\u003cp>Wenter usually tries to go home, but he isn’t making it back home for Chinese New Year this year. Instead, he and his partner Sam will still celebrate the occasion with their customers and staff by creating a new tradition: baking black sesame cookies paired with red envelopes and having a small party at their showcase location in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_132291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132291\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01478-e1549062989346.jpg\" alt=\"Wenter feeds Sam some freshly cooked tang yuan.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wenter feeds Sam some freshly cooked tang yuan. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These traditions were passed down generation to generation, from mothers and fathers to daughters and sons, but, as we leave home and our families, we can still celebrate those ancient traditions while making some new ones along the way.\u003c/p>\n\u003cp>For us and anyone else who can’t make it home for Chinese New Year, it’s still important for us to carry on these centuries-old traditions. We can take those memories of being in the kitchen with our parents and siblings and replicate them with our friends and coworkers. While pleating dumplings at her dining room table for her upcoming hot pot party, Melissa smiles and tells me, “It’s fun to teach my friends about my culture, where I came from, and the food I grew up on.”\u003c/p>\n\u003cfigure id=\"attachment_132292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0040-e1549063049290.jpg\" alt=\"Melissa prepares dumplings for her upcoming hot pot party.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa prepares dumplings for her upcoming hot pot party. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And what better way is there to share knowledge than with food?\u003c/p>\n\u003ch2>Hot Pot Recipe\u003c/h2>\n\u003cp>\u003ci>By Melissa King\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0085-e1549062485338.jpg\" alt=\"Melissa King's hot pot feast.\" width=\"1920\" height=\"1310\">\u003cfigcaption class=\"wp-caption-text\">Melissa King's hot pot feast. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Step 1:\u003c/b> Select Soup Base\u003cbr>\n\u003cb>Step 2:\u003c/b> Choose Your Proteins\u003cbr>\n\u003cb>Step 3:\u003c/b> Choose Your Vegetables & Noodles\u003cbr>\n\u003cb>Step 4:\u003c/b> Mix Your Sauce\u003c/p>\n\u003cp>\u003cb>Cooking time:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced meats – 10-15 seconds\u003c/li>\n\u003cli>Green Vegetables – 1 minute\u003c/li>\n\u003cli>Seafood, chicken, meatballs, noodles, dumplings, tofu, mushrooms, root vegetables – 3-5 mins\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Place a hot plate or burner in the center of a large table. Place a large pot of broth in the center and bring it to a boil, then to a simmer. Place all the prepared ingredients around the hot pot. Have everyone mix up their own dipping sauces.\u003c/li>\n\u003cli>Each person takes the proteins and vegetables of their choice and adds it to the pot to cook. When each item is done, retrieve it from the broth with a wire skimmer and dip it into your sauce and enjoy. As the liquid evaporates, add boiling water as needed.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Hot Pot Dos and Donts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rescuing items: it’s ok to rescue something you forgot about, but use your little wire basket to retrieve it, not your chopsticks.\u003c/li>\n\u003cli>Make sure you ask others before claiming something in the pot.\u003c/li>\n\u003cli>Do not cross the dividers and cross contaminate proteins.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Types of broth:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Chicken Bone Broth\u003c/li>\n\u003cli>Pork Bone Broth\u003c/li>\n\u003cli>Fish Bone Broth\u003c/li>\n\u003cli>Miso\u003c/li>\n\u003cli>Spicy Miso\u003c/li>\n\u003cli>Kimchi\u003c/li>\n\u003cli>Curry\u003c/li>\n\u003cli>Tom Yum\u003c/li>\n\u003cli>Mongolian Sichuan Chili\u003c/li>\n\u003cli>Sukiyaki\u003c/li>\n\u003cli>Dashi/Kombu\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>PROTEIN OPTIONS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced high-quality ribeye or chuck\u003c/li>\n\u003cli>Thinly sliced lamb shoulder\u003c/li>\n\u003cli>Thinly sliced pork belly\u003c/li>\n\u003cli>Thinly sliced kurobuta pork\u003c/li>\n\u003cli>Thinly sliced chicken thigh or breast\u003c/li>\n\u003cli>Offal – beef tripe, beef tendon, pork blood, pork intestines, duck tongues\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Seafood:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Dungeness Crab/Blue Crab, pieces\u003c/li>\n\u003cli>Lobster, pieces\u003c/li>\n\u003cli>Boneless, fish fillet slices – salmon, snapper, flounder, cod\u003c/li>\n\u003cli>Manila Clams\u003c/li>\n\u003cli>Mussels\u003c/li>\n\u003cli>Whole Shrimp\u003c/li>\n\u003cli>Squid/Cuttlefish, slices\u003c/li>\n\u003cli>Scallops, slices\u003c/li>\n\u003cli>Bay Scallops\u003c/li>\n\u003cli>Fish cakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tofu:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh Tofu\u003c/li>\n\u003cli>Frozen Tofu\u003c/li>\n\u003cli>Fried tofu\u003c/li>\n\u003cli>Fried Tofu Skins or Fried Yuba\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dumplings/Noodles/Rice:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rice Noodles\u003c/li>\n\u003cli>Vermicelli\u003c/li>\n\u003cli>Ramen\u003c/li>\n\u003cli>Sweet potato noodles/shirataki\u003c/li>\n\u003cli>Steamed white rice\u003c/li>\n\u003cli>Homemade or frozen dumplings\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Leafy Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Romaine lettuce/iceberg\u003c/li>\n\u003cli>Spinach\u003c/li>\n\u003cli>Watercress\u003c/li>\n\u003cli>Peashoots\u003c/li>\n\u003cli>Chrysanthemum\u003c/li>\n\u003cli>Ong choy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Hearty Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Napa cabbage\u003c/li>\n\u003cli>Bok choy\u003c/li>\n\u003cli>Scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Root Vegetables:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Carrots\u003c/li>\n\u003cli>Daikon\u003c/li>\n\u003cli>Potatoes\u003c/li>\n\u003cli>Kabocha squash\u003c/li>\n\u003cli>Lotus root\u003c/li>\n\u003cli>Winter melon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Mushrooms:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>King trumpet\u003c/li>\n\u003cli>Enoki\u003c/li>\n\u003cli>Shiitake\u003c/li>\n\u003cli>Beech\u003c/li>\n\u003cli>Oyster\u003c/li>\n\u003cli>Wood ear\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Chinese sauces options:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sesame oil\u003c/li>\n\u003cli>chili oil\u003c/li>\n\u003cli>xo sauce (chili and dried shrimp/scallops)\u003c/li>\n\u003cli>sa cha sauce (ground fermented shrimp/fish)\u003c/li>\n\u003cli>soy sauce\u003c/li>\n\u003cli>chopped garlic\u003c/li>\n\u003cli>scallion\u003c/li>\n\u003cli>cilantro\u003c/li>\n\u003cli>jalapeno/serrano\u003c/li>\n\u003cli>raw egg (chicken or quail)\u003c/li>\n\u003c/ul>\n\u003cp>Japanese sauces:\u003c/p>\n\u003cul>\n\u003cli>ponzu\u003c/li>\n\u003cli>sesame sauce (goma-dare)\u003c/li>\n\u003cli>raw egg\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Melissa's favorite combo:\u003c/b> ponzu + sa cha + garlic + scallions + chili oil\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132285/at-chinese-new-year-every-family-has-a-tradition",
"authors": [
"11404"
],
"categories": [
"bayareabites_2998",
"bayareabites_11028",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_1784",
"bayareabites_3529",
"bayareabites_14738",
"bayareabites_8986",
"bayareabites_16284"
],
"featImg": "bayareabites_132286",
"label": "bayareabites"
},
"bayareabites_132188": {
"type": "posts",
"id": "bayareabites_132188",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132188",
"score": null,
"sort": [
1548700691000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1548700691,
"format": "standard",
"disqusTitle": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"title": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>[contextly_sidebar id=\"yHreFaWmAEmHiWtfeLBAmcGDHKywkjyz\"]\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n",
"disqusIdentifier": "132188 https://ww2.kqed.org/bayareabites/?p=132188",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/01/28/guide-local-lunar-new-year-treats-yes-its-the-year-of-the-pig/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1089,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1549327017,
"excerpt": "Break tradition for Lunar New Year and take your family out to feast at one of these Bay Area restaurants serving up special menus",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Break tradition for Lunar New Year and take your family out to feast at one of these Bay Area restaurants serving up special menus",
"title": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"datePublished": "2019-01-28T10:38:11-08:00",
"dateModified": "2019-02-04T16:36:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "guide-local-lunar-new-year-treats-yes-its-the-year-of-the-pig",
"status": "publish",
"path": "/bayareabites/132188/guide-local-lunar-new-year-treats-yes-its-the-year-of-the-pig",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132188/guide-local-lunar-new-year-treats-yes-its-the-year-of-the-pig",
"authors": [
"11404"
],
"categories": [
"bayareabites_2998",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_3529"
],
"featImg": "bayareabites_132221",
"label": "bayareabites"
},
"bayareabites_132238": {
"type": "posts",
"id": "bayareabites_132238",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "132238",
"score": null,
"sort": [
1548698419000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1548698419,
"format": "standard",
"disqusTitle": "Table Talk: El Pípila, Paper Rooster, Prime Rib Specials, Crab Feast",
"title": "Table Talk: El Pípila, Paper Rooster, Prime Rib Specials, Crab Feast",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk gives you a taste of what’s on the menu at the newly opened El Pípila in SoMa and Paper Rooster in the Tenderloin, plus a crab feast for Valentine’s Day, and two ongoing prime rib specials.\u003c/p>\n\u003ch2>Enjoy a Meal of Soulful, Guanajuatan Cuisine at El Pípila\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elpipila.com\">El Pípila\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5PSEEL221D22\">879 Brannan St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Sat 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_132246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/shrimp-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shrimp tacos with crema, pico de gallo, and cabbage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's nothing like home cooking, and at the newly open \u003ca href=\"https://www.elpipila.com\">\u003cstrong>El Pípila\u003c/strong>\u003c/a> in SoMa, you can pretend owner Guadalupe Guerrero and her daughters Brenda and Alejandra are cooking just for you. This stylish counter restaurant is a dream come true for this hardworking family who has been working on this restaurant for over five years (Guadalupe was accepted in the La Cocina incubator program in 2012). It also took a number of partners, architects, contractors, and more who offered in-kind donations and pro bono services to pull it all off, and now we all benefit by having this hard-won restaurant in our city.\u003c/p>\n\u003cfigure id=\"attachment_132247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pozole-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1200x799.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A tasting portion of the pozole verde at El Pípila, a San Francisco favorite. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is based on authentic dishes from Guanajuato and special family recipes, with everything made by hand — Guadalupe’s pozole verde (with bacon) is a must, a bright and super-satisfying tomatillo-based chicken stew with cilantro, serrano chiles, and garlic. It will fix any cold or bad day — there's a reason it has a dedicated following.\u003c/p>\n\u003cp>There are hearty enchiladas, her famed beef albondigas, sopes, a variety of flautas, and the tacos include a savory nopales taco with chile negro, their famous carnitas, and lightly fried shrimp tacos with pico de gallo, a Guerrero family favorite. Tortillas are made by hand with fresh masa from Oakland’s La Finca Tortillería, and you can also try the bigote dorado, a large corn masa pocket filled with carne asada, lettuce, cream, and queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_132244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pipila-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">El Pípila is now a stylish counter restaurant in SoMa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since they’re right across from Airbnb, you’ll also find some updated dishes, like a kale salad with fresh nopales, pinto beans, cherry tomatoes, red onion, queso fresco, and spicy cilantro vinaigrette that brings it all together — it’s a healthy yet hearty main dish salad.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132243\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132243\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/guerrero-family-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Brenda and Guadalupe Guerrero. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Guadalupe first emigrated to the United States in 1998, she worked 12-hour days at a taqueria in Berkeley, seven days a week, in order to save up enough money to bring her two daughters here. And now they're all working together, in their very own restaurant that is full of heart and soul and pride. It's a sweet ending, just like their chocoflan.\u003c/p>\n\u003ch2>A New Chinese-American Sandwich Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fWgkebNMo2G2\">670 Larkin St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-fried-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Warrior fried chicken sandwich with housemade sriracha chips and a freshly made ginger soda. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sandwich lovers, if you’re looking to mix up your usual selection of turkey, banh mi, or an Italian combo, there’s a new Chinese-American sandwich shop in the Tenderloin called \u003cstrong>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a> \u003c/strong>in the former The Chairman location. SF native and exceedingly kind owner Stanley Yee is a first-time restaurant owner, and puts so much thought into the assembly of these sandwiches, which are either made with chicken or are vegetarian.\u003c/p>\n\u003cfigure id=\"attachment_132240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-emperor-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Emperor chicken sandwich with hoisin mayo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emperor is like a rich chicken salad (it’s a wetter style of sandwich) made of roasted halal chicken dressed with hoisin-mayo, plus crispy chicken skin inside, sliced housemade pickles, spring onion, and sliced tomato, all nestled in a torpedo roll from Panorama that comes with griddle marks from a panino press (the Reserve is made with XO sauce instead of hoisin). It has a little kick to it and is quite a hearty sandwich for $10. I recommend getting a side of the housemade sriracha chips ($3.25) and putting some in your sandwich as you eat it for extra crunch. There are six chicken sandwiches to choose from.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are also two fried chicken options, with jasmine tea–brined chicken, garlic aioli, and tomatoes; if you get the Warrior, you get housemade Vietnamese pickles, while the General comes with sweet chile sauce and greens. The fried chicken has a dark and craggy coating (but isn’t covered with too much breading) and has a juicy interior, which contrasts perfectly with the sliced pickle. There are a couple fried sriracha tofu options as well.\u003c/p>\n\u003cp>Vegetarians will also find a five-spice eggplant and mushroom sandwich, or fennel-artichoke salad, or roasted Chinese BBQ sweet potatoes. Sadly the winter tomatoes were rather wan, but here’s hoping Yee sources some that have a bit more life and color to them until summer tomatoes return in all their glory.\u003c/p>\n\u003cp>There are housemade sodas as well, made with his own syrups—“The Super” ginger ale is bright and spicy, and comes with ginger syrup, fresh lime juice, lime rind, and carbonated water, and is an awesome soda to pair with the chicken sandwiches. There’s also a jasmine or lime soda. Grab some Pocky on your way out and start thinking about which sandwich you want to try next.\u003c/p>\n\u003ch2>\u003cb>Forget the Roses, Hit Up a Crab Feast for Valentine’s Day Instead\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2huzsFWdhTC2\">1548 Stockton St., San Francisco\u003c/a>\u003cbr>\nThursday, February 14, 6:30pm–9:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/2019-tacolicious-valentines-day-crab-bender-tickets-54563241123?aff=ebdssbdestsearch\">Tickets\u003c/a>: $120, including tip (not tax)\u003c/p>\n\u003cfigure id=\"attachment_132241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Screen-Shot-2019-01-09-at-9.04.54-AM-800x579.png\" alt=\"\" width=\"800\" height=\"579\">\u003cfigcaption class=\"wp-caption-text\">The Crab Bender at Tacolicious is a fun Valentine's Day option for everyone. \u003ccite>(Ron Escobar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanna get crabby for Valentine's Day? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> is hosting their annual \u003cstrong>Crab Bender\u003c/strong>, which is when singles, BFFs, couples, and strangers all get together around a communal table covered with newspaper, roll up their sleeves, and get pickin’ on a feast of roasted Dungeness crab (with fennel, thyme, and chile). You also get Mexican-style clam chowder with charred poblanos and bacon; Josey Baker bread; winter chopped salad with chicories and Gorgonzola; and horchata pot de crème. Beer pairings will be provided by Alameda-based Faction Brewing. Now that's a love fest.\u003c/p>\n\u003ch2>\u003cb>Prime Rib Lovers Have Two New Prix-Fixe Dinner Options\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tp61WB74DvQ2\">1 Market St., San Francisco\u003c/a>\u003cbr>\n$47.95 and up, plus tax and gratuity\u003cbr>\nFriday and Saturday nights, 5:30pm–9pm\u003c/p>\n\u003cp>\u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pVbGxBNHZtT2\">564 Fourth St., San Francisco\u003c/a>\u003cbr>\n$55 per guest, plus tax, 4% surcharge, and 20% gratuity\u003cbr>\nLast Sundays, 4pm–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_132242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/One-Market-Restaurant_Prime-Rib_credit-OMR-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie wood–fired prime rib roast at One Market. \u003ccite>(One Market Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re going to indulge in a steak dinner, prime rib remains a favorite of many steak lovers. There are two new options for you to get your prime rib on, starting with \u003ca href=\"https://onemarket.com/\">\u003cb>One Market Restaurant\u003c/b>\u003c/a>, where chef Mark Dommen is now serving rotisserie wood–fired prime rib every Friday and Saturday night from 5:30pm–9pm. It’s part of a special \u003cstrong>prix-fixe prime rib dinner\u003c/strong>, featuring a classic Pt. Reyes Blue Cheese wedge salad to start, followed by your choice of the “Market Street cut” ($47.95) or bone-in cut ($55.95) of rotisserie wood–fired prime rib, served with creamed spinach, horseradish cream, and made-to-order popovers. For\u003cspan class=\"Apple-converted-space\"> \u003c/span>just $4.95, you can add a Singular Sensation dessert, such as bergamot-citrus meringue tart, the famed Bradley’s butterscotch pudding, or chocolate toffee almond crunch cake.\u003c/p>\n\u003cp>Over at \u003ca href=\"http://cockscombsf.com/\">\u003cb>Cockscomb\u003c/b>\u003c/a>, chef Chris Cosentino's holiday prime rib was so popular they decided to extend it into a monthly dinner special on the last Sunday of every month. The \u003cstrong>Prime Rib Sunday Supper\u003c/strong> is a three-course, prix-fixe menu with a choice of three beef cuts (Queen Cut: 16oz. boneless; English Cut: 16oz. boneless, sliced thin, English-style; or King Cut: 24oz. with bone, $5 supplement), served with horseradish, au jus, and popovers.\u003c/p>\n\u003cp>You also get two accompaniments, such as fried Brussels sprouts with agrodolce, garlicky collard greens, baked potato, or cheesy, whipped Aligot potatoes, and more. You also get a wedge salad with chopped egg, bacon, and creamy blue cheese dressing. For dessert, you can choose banana cream pie or sticky toffee pudding.\u003cspan class=\"Apple-converted-space\"> Now that's one way to combat the Sunday Scaries.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
"disqusIdentifier": "132238 https://ww2.kqed.org/bayareabites/?p=132238",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/01/28/table-talk-el-pipila-paper-rooster-prime-rib-specials-crab-feast/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1445,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1549299098,
"excerpt": "What’s on the menu at El Pípila and Paper Rooster, a crab feast for Valentine’s Day, and two prime rib specials.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What’s on the menu at El Pípila and Paper Rooster, a crab feast for Valentine’s Day, and two prime rib specials.",
"title": "Table Talk: El Pípila, Paper Rooster, Prime Rib Specials, Crab Feast | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: El Pípila, Paper Rooster, Prime Rib Specials, Crab Feast",
"datePublished": "2019-01-28T10:00:19-08:00",
"dateModified": "2019-02-04T08:51:38-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-el-pipila-paper-rooster-prime-rib-specials-crab-feast",
"status": "publish",
"path": "/bayareabites/132238/table-talk-el-pipila-paper-rooster-prime-rib-specials-crab-feast",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk gives you a taste of what’s on the menu at the newly opened El Pípila in SoMa and Paper Rooster in the Tenderloin, plus a crab feast for Valentine’s Day, and two ongoing prime rib specials.\u003c/p>\n\u003ch2>Enjoy a Meal of Soulful, Guanajuatan Cuisine at El Pípila\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elpipila.com\">El Pípila\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5PSEEL221D22\">879 Brannan St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Sat 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_132246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/shrimp-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shrimp tacos with crema, pico de gallo, and cabbage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's nothing like home cooking, and at the newly open \u003ca href=\"https://www.elpipila.com\">\u003cstrong>El Pípila\u003c/strong>\u003c/a> in SoMa, you can pretend owner Guadalupe Guerrero and her daughters Brenda and Alejandra are cooking just for you. This stylish counter restaurant is a dream come true for this hardworking family who has been working on this restaurant for over five years (Guadalupe was accepted in the La Cocina incubator program in 2012). It also took a number of partners, architects, contractors, and more who offered in-kind donations and pro bono services to pull it all off, and now we all benefit by having this hard-won restaurant in our city.\u003c/p>\n\u003cfigure id=\"attachment_132247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pozole-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1200x799.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A tasting portion of the pozole verde at El Pípila, a San Francisco favorite. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is based on authentic dishes from Guanajuato and special family recipes, with everything made by hand — Guadalupe’s pozole verde (with bacon) is a must, a bright and super-satisfying tomatillo-based chicken stew with cilantro, serrano chiles, and garlic. It will fix any cold or bad day — there's a reason it has a dedicated following.\u003c/p>\n\u003cp>There are hearty enchiladas, her famed beef albondigas, sopes, a variety of flautas, and the tacos include a savory nopales taco with chile negro, their famous carnitas, and lightly fried shrimp tacos with pico de gallo, a Guerrero family favorite. Tortillas are made by hand with fresh masa from Oakland’s La Finca Tortillería, and you can also try the bigote dorado, a large corn masa pocket filled with carne asada, lettuce, cream, and queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_132244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pipila-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">El Pípila is now a stylish counter restaurant in SoMa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since they’re right across from Airbnb, you’ll also find some updated dishes, like a kale salad with fresh nopales, pinto beans, cherry tomatoes, red onion, queso fresco, and spicy cilantro vinaigrette that brings it all together — it’s a healthy yet hearty main dish salad.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132243\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132243\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/guerrero-family-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Brenda and Guadalupe Guerrero. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Guadalupe first emigrated to the United States in 1998, she worked 12-hour days at a taqueria in Berkeley, seven days a week, in order to save up enough money to bring her two daughters here. And now they're all working together, in their very own restaurant that is full of heart and soul and pride. It's a sweet ending, just like their chocoflan.\u003c/p>\n\u003ch2>A New Chinese-American Sandwich Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fWgkebNMo2G2\">670 Larkin St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-fried-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Warrior fried chicken sandwich with housemade sriracha chips and a freshly made ginger soda. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sandwich lovers, if you’re looking to mix up your usual selection of turkey, banh mi, or an Italian combo, there’s a new Chinese-American sandwich shop in the Tenderloin called \u003cstrong>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a> \u003c/strong>in the former The Chairman location. SF native and exceedingly kind owner Stanley Yee is a first-time restaurant owner, and puts so much thought into the assembly of these sandwiches, which are either made with chicken or are vegetarian.\u003c/p>\n\u003cfigure id=\"attachment_132240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-emperor-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Emperor chicken sandwich with hoisin mayo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emperor is like a rich chicken salad (it’s a wetter style of sandwich) made of roasted halal chicken dressed with hoisin-mayo, plus crispy chicken skin inside, sliced housemade pickles, spring onion, and sliced tomato, all nestled in a torpedo roll from Panorama that comes with griddle marks from a panino press (the Reserve is made with XO sauce instead of hoisin). It has a little kick to it and is quite a hearty sandwich for $10. I recommend getting a side of the housemade sriracha chips ($3.25) and putting some in your sandwich as you eat it for extra crunch. There are six chicken sandwiches to choose from.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are also two fried chicken options, with jasmine tea–brined chicken, garlic aioli, and tomatoes; if you get the Warrior, you get housemade Vietnamese pickles, while the General comes with sweet chile sauce and greens. The fried chicken has a dark and craggy coating (but isn’t covered with too much breading) and has a juicy interior, which contrasts perfectly with the sliced pickle. There are a couple fried sriracha tofu options as well.\u003c/p>\n\u003cp>Vegetarians will also find a five-spice eggplant and mushroom sandwich, or fennel-artichoke salad, or roasted Chinese BBQ sweet potatoes. Sadly the winter tomatoes were rather wan, but here’s hoping Yee sources some that have a bit more life and color to them until summer tomatoes return in all their glory.\u003c/p>\n\u003cp>There are housemade sodas as well, made with his own syrups—“The Super” ginger ale is bright and spicy, and comes with ginger syrup, fresh lime juice, lime rind, and carbonated water, and is an awesome soda to pair with the chicken sandwiches. There’s also a jasmine or lime soda. Grab some Pocky on your way out and start thinking about which sandwich you want to try next.\u003c/p>\n\u003ch2>\u003cb>Forget the Roses, Hit Up a Crab Feast for Valentine’s Day Instead\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2huzsFWdhTC2\">1548 Stockton St., San Francisco\u003c/a>\u003cbr>\nThursday, February 14, 6:30pm–9:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/2019-tacolicious-valentines-day-crab-bender-tickets-54563241123?aff=ebdssbdestsearch\">Tickets\u003c/a>: $120, including tip (not tax)\u003c/p>\n\u003cfigure id=\"attachment_132241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Screen-Shot-2019-01-09-at-9.04.54-AM-800x579.png\" alt=\"\" width=\"800\" height=\"579\">\u003cfigcaption class=\"wp-caption-text\">The Crab Bender at Tacolicious is a fun Valentine's Day option for everyone. \u003ccite>(Ron Escobar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanna get crabby for Valentine's Day? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> is hosting their annual \u003cstrong>Crab Bender\u003c/strong>, which is when singles, BFFs, couples, and strangers all get together around a communal table covered with newspaper, roll up their sleeves, and get pickin’ on a feast of roasted Dungeness crab (with fennel, thyme, and chile). You also get Mexican-style clam chowder with charred poblanos and bacon; Josey Baker bread; winter chopped salad with chicories and Gorgonzola; and horchata pot de crème. Beer pairings will be provided by Alameda-based Faction Brewing. Now that's a love fest.\u003c/p>\n\u003ch2>\u003cb>Prime Rib Lovers Have Two New Prix-Fixe Dinner Options\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tp61WB74DvQ2\">1 Market St., San Francisco\u003c/a>\u003cbr>\n$47.95 and up, plus tax and gratuity\u003cbr>\nFriday and Saturday nights, 5:30pm–9pm\u003c/p>\n\u003cp>\u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pVbGxBNHZtT2\">564 Fourth St., San Francisco\u003c/a>\u003cbr>\n$55 per guest, plus tax, 4% surcharge, and 20% gratuity\u003cbr>\nLast Sundays, 4pm–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_132242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/One-Market-Restaurant_Prime-Rib_credit-OMR-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie wood–fired prime rib roast at One Market. \u003ccite>(One Market Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re going to indulge in a steak dinner, prime rib remains a favorite of many steak lovers. There are two new options for you to get your prime rib on, starting with \u003ca href=\"https://onemarket.com/\">\u003cb>One Market Restaurant\u003c/b>\u003c/a>, where chef Mark Dommen is now serving rotisserie wood–fired prime rib every Friday and Saturday night from 5:30pm–9pm. It’s part of a special \u003cstrong>prix-fixe prime rib dinner\u003c/strong>, featuring a classic Pt. Reyes Blue Cheese wedge salad to start, followed by your choice of the “Market Street cut” ($47.95) or bone-in cut ($55.95) of rotisserie wood–fired prime rib, served with creamed spinach, horseradish cream, and made-to-order popovers. For\u003cspan class=\"Apple-converted-space\"> \u003c/span>just $4.95, you can add a Singular Sensation dessert, such as bergamot-citrus meringue tart, the famed Bradley’s butterscotch pudding, or chocolate toffee almond crunch cake.\u003c/p>\n\u003cp>Over at \u003ca href=\"http://cockscombsf.com/\">\u003cb>Cockscomb\u003c/b>\u003c/a>, chef Chris Cosentino's holiday prime rib was so popular they decided to extend it into a monthly dinner special on the last Sunday of every month. The \u003cstrong>Prime Rib Sunday Supper\u003c/strong> is a three-course, prix-fixe menu with a choice of three beef cuts (Queen Cut: 16oz. boneless; English Cut: 16oz. boneless, sliced thin, English-style; or King Cut: 24oz. with bone, $5 supplement), served with horseradish, au jus, and popovers.\u003c/p>\n\u003cp>You also get two accompaniments, such as fried Brussels sprouts with agrodolce, garlicky collard greens, baked potato, or cheesy, whipped Aligot potatoes, and more. You also get a wedge salad with chopped egg, bacon, and creamy blue cheese dressing. For dessert, you can choose banana cream pie or sticky toffee pudding.\u003cspan class=\"Apple-converted-space\"> Now that's one way to combat the Sunday Scaries.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/132238/table-talk-el-pipila-paper-rooster-prime-rib-specials-crab-feast",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_1121"
],
"featImg": "bayareabites_132245",
"label": "bayareabites_16115"
},
"bayareabites_131913": {
"type": "posts",
"id": "bayareabites_131913",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131913",
"score": null,
"sort": [
1546625710000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1546625710,
"format": "standard",
"disqusTitle": "Through Food Art, Asian-Americans Stop 'Pushing Heritage To The Back Burner'",
"title": "Through Food Art, Asian-Americans Stop 'Pushing Heritage To The Back Burner'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Three American women of Taiwanese descent are cooking up the dishes of their youth: dumplings, roasted pork belly, sticky rice buns, shaved ice.\u003c/p>\n\u003cp>Except they're not using food. They're using materials like plaster, paint and porcelain.\u003c/p>\n\u003cp>[contextly_sidebar id=\"dGETkuHuXCUi68VFu5txzdmz03ChpDkT\"]\u003c/p>\n\u003cp>Remarkably, the artists don't know each other in real life, only through Instagram. But they share a common goal: to re-create the foods of their culture in sculpture to pay homage to their heritage.\u003c/p>\n\u003cp>Making sculptures of food isn't new to the art world, says \u003ca href=\"http://www.daniellewu.com/p/about.html\">Danielle Wu\u003c/a>, 26, a Chinese-American writer, art critic and curator. But over the past year, a growing number of Asian-American artists have been using food sculpture to explore race and identity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2018, a South Korean artist in New York named \u003ca href=\"http://interstateprojects.org/index.php?/group-show---curated-by-jonah-porter/\">Cindy Ji Hye Kim\u003c/a> shaped rice into fists and created a Spam sculpture. And a Chinese-American artist named \u003ca href=\"https://catalinaouyang.com/body-land-snarl\">Catalina Ouyang\u003c/a> created an art piece using lotus roots.\u003c/p>\n\u003cp>Wu says it makes her very happy that more artists are creating works that \"celebrate their identity.\"\u003c/p>\n\u003cp>\"I'm thinking about my younger self and what these images might mean to someone who feels that they have been deprived of having their own culture elevated,\" she adds.\u003c/p>\n\u003cp>Stephanie Shih, a 32-year-old artist in Brooklyn, started making dumplings out of porcelain as a way to reconnect with her Taiwanese-American roots.\u003c/p>\n\u003cp>http://www.instagram.com/p/BqNTF_lgWEp/?utm_source=ig_embed\u003c/p>\n\u003cp>Growing up in Central Jersey, Shih thought \"you had to be white to be cool, and that being Taiwanese was inherently uncool,\" she says. \"I pushed my heritage to the back burner. Being [Asian] wasn't something I was proud of.\"\u003c/p>\n\u003cp>Shih remembers making pork-filled dumplings with her family. \"From an early age, I could sense how important food was to them,\" she says.\u003c/p>\n\u003cp>[contextly_sidebar id=\"XiVHB1n5bYXbuXr14CxNzSflLmFRdeSB\"]\u003c/p>\n\u003cp>So in July 2018, Shih started sculpting them out of porcelain. She started off making six, and says she just couldn't stop. She's now up to 600.\u003c/p>\n\u003cp>\"I don't know why, but it was meditative for me,\" says Shih. \"I fold them just how you make real dumplings. The only difference is that there isn't anything inside.\"\u003c/p>\n\u003cp>To her, it conjured a powerful mental image \"of sitting at a table [making the dumplings] with everyone around.\"\u003c/p>\n\u003cp>Those memories are what Monyee Chau, a Seattle-based artist of Taiwanese and Chinese descent, likes about her food sculptures, too.\u003c/p>\n\u003cp>Chau, 22, was very close to her grandparents, she says. They had their own Chinese restaurant and she spent a lot of time with them in the kitchen.\u003c/p>\n\u003cp>http://www.instagram.com/p/BjyYUg-lNPO/?utm_source=ig_embed\u003c/p>\n\u003cp>Using plaster, she sculpted a set of her grandmother's sticky rice buns. \"She would sit in the sun and make hundreds of buns wrapped in banana leaves, for hours, for multiple days, for her whole family and community,\" she says. \"I wanted to honor her labor.\"\u003c/p>\n\u003cp>And out of ceramic, she re-created the pork belly that her grandfather used to make — her favorite dish as a child. \"He used to take the wire hangers out of our closet, hook them to the pork belly, and cure them over the heat register in our kitchen,\" she says. Then he'd cut it up, fry it, and serve it over rice and cabbage.\u003c/p>\n\u003cp>http://www.instagram.com/p/BhW9bhPFDYx/?utm_source=ig_embed\u003c/p>\n\u003cp>Just like her grandfather did, Chau hangs pork belly slices on twisted hangers. Except she's painted the ceramic pieces bright gold.\u003c/p>\n\u003cp>\"He spent a lot of time doing things like this to make me happy,\" she says. \"I'm very, very lucky.\"\u003c/p>\n\u003cp>For Annie Shen, who goes by the name of RC, food sculpture has helped her show the world who she is as a Taiwanese-American.\u003c/p>\n\u003cp>http://www.instagram.com/p/BqXz_PRlo8G/?utm_source=ig_embed\u003c/p>\n\u003cp>In one series, made out of ceramic, she created a set of conjoined plates with two different dishes: an American one, and its Taiwanese counterpart.\u003c/p>\n\u003cp>Opposite a banana split, there is shaved ice. Next to a hamburger is a bao sandwich. Diagonal to a hot dog is a street snack called \"small sausage in large sausage,\" a Taiwanese street food made with pork sausage wrapped in a sticky rice sausage.\u003c/p>\n\u003cp>http://www.instagram.com/p/BqXz7kwlGz0/?utm_source=ig_embed\u003c/p>\n\u003cp>Shih and Chau say that they've been heartened by the support they've received online, especially from Asian-Americans nostalgic for a taste of their upbringing.\u003c/p>\n\u003cp>\"I saw right away that people loved my dumplings,\" says Shih.\u003c/p>\n\u003cp>Recently, a woman from Portland named Yumi Wilson reached out and told Shih how much her art meant to her. Wilson lost her Chinese mother 10 years ago and never learned to fold dumplings. \"I never stop missing her or thinking about what's been lost,\" she says.\u003c/p>\n\u003cp>That's why Wilson finds Shih's ceramic dumplings \"supremely comforting.\" To her, they represent the Asian-American community — the pride in their cultures and the struggle to belong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Holding a dumpling in her hands, Wilson says she felt a magical sensation: the feeling of the ceramic \"turning from cold to warm.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Through+Food+Art%2C+Asian-Americans+Stop+%27Pushing+Heritage+To+The+Back+Burner%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "131913 https://ww2.kqed.org/bayareabites/?p=131913",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/01/04/through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 874,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1546625961,
"excerpt": "Some Asian-American artists are sculpting the dishes of their youth to explore their race and identity. And through Instagram, they're also connecting with others who yearn for a taste of their past.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Some Asian-American artists are sculpting the dishes of their youth to explore their race and identity. And through Instagram, they're also connecting with others who yearn for a taste of their past.",
"title": "Through Food Art, Asian-Americans Stop 'Pushing Heritage To The Back Burner' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Through Food Art, Asian-Americans Stop 'Pushing Heritage To The Back Burner'",
"datePublished": "2019-01-04T10:15:10-08:00",
"dateModified": "2019-01-04T10:19:21-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=682182165&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Malaka Gharib, NPR Food",
"nprStoryDate": "Fri, 04 Jan 2019 12:19:35 -0500",
"nprLastModifiedDate": "Fri, 04 Jan 2019 12:19:35 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2019/01/04/682182165/through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner?ft=nprml&f=682182165",
"nprImageAgency": "NPR",
"nprImageCredit": "Robert Bredvad",
"nprStoryId": "682182165",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 04 Jan 2019 12:19:00 -0500",
"path": "/bayareabites/131913/through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Three American women of Taiwanese descent are cooking up the dishes of their youth: dumplings, roasted pork belly, sticky rice buns, shaved ice.\u003c/p>\n\u003cp>Except they're not using food. They're using materials like plaster, paint and porcelain.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Remarkably, the artists don't know each other in real life, only through Instagram. But they share a common goal: to re-create the foods of their culture in sculpture to pay homage to their heritage.\u003c/p>\n\u003cp>Making sculptures of food isn't new to the art world, says \u003ca href=\"http://www.daniellewu.com/p/about.html\">Danielle Wu\u003c/a>, 26, a Chinese-American writer, art critic and curator. But over the past year, a growing number of Asian-American artists have been using food sculpture to explore race and identity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2018, a South Korean artist in New York named \u003ca href=\"http://interstateprojects.org/index.php?/group-show---curated-by-jonah-porter/\">Cindy Ji Hye Kim\u003c/a> shaped rice into fists and created a Spam sculpture. And a Chinese-American artist named \u003ca href=\"https://catalinaouyang.com/body-land-snarl\">Catalina Ouyang\u003c/a> created an art piece using lotus roots.\u003c/p>\n\u003cp>Wu says it makes her very happy that more artists are creating works that \"celebrate their identity.\"\u003c/p>\n\u003cp>\"I'm thinking about my younger self and what these images might mean to someone who feels that they have been deprived of having their own culture elevated,\" she adds.\u003c/p>\n\u003cp>Stephanie Shih, a 32-year-old artist in Brooklyn, started making dumplings out of porcelain as a way to reconnect with her Taiwanese-American roots.\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "http://www.instagram.com/p/BqNTF_lgWEp/?utm_source=ig_embed"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up in Central Jersey, Shih thought \"you had to be white to be cool, and that being Taiwanese was inherently uncool,\" she says. \"I pushed my heritage to the back burner. Being [Asian] wasn't something I was proud of.\"\u003c/p>\n\u003cp>Shih remembers making pork-filled dumplings with her family. \"From an early age, I could sense how important food was to them,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>So in July 2018, Shih started sculpting them out of porcelain. She started off making six, and says she just couldn't stop. She's now up to 600.\u003c/p>\n\u003cp>\"I don't know why, but it was meditative for me,\" says Shih. \"I fold them just how you make real dumplings. The only difference is that there isn't anything inside.\"\u003c/p>\n\u003cp>To her, it conjured a powerful mental image \"of sitting at a table [making the dumplings] with everyone around.\"\u003c/p>\n\u003cp>Those memories are what Monyee Chau, a Seattle-based artist of Taiwanese and Chinese descent, likes about her food sculptures, too.\u003c/p>\n\u003cp>Chau, 22, was very close to her grandparents, she says. They had their own Chinese restaurant and she spent a lot of time with them in the kitchen.\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "http://www.instagram.com/p/BjyYUg-lNPO/?utm_source=ig_embed"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Using plaster, she sculpted a set of her grandmother's sticky rice buns. \"She would sit in the sun and make hundreds of buns wrapped in banana leaves, for hours, for multiple days, for her whole family and community,\" she says. \"I wanted to honor her labor.\"\u003c/p>\n\u003cp>And out of ceramic, she re-created the pork belly that her grandfather used to make — her favorite dish as a child. \"He used to take the wire hangers out of our closet, hook them to the pork belly, and cure them over the heat register in our kitchen,\" she says. Then he'd cut it up, fry it, and serve it over rice and cabbage.\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "http://www.instagram.com/p/BhW9bhPFDYx/?utm_source=ig_embed"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just like her grandfather did, Chau hangs pork belly slices on twisted hangers. Except she's painted the ceramic pieces bright gold.\u003c/p>\n\u003cp>\"He spent a lot of time doing things like this to make me happy,\" she says. \"I'm very, very lucky.\"\u003c/p>\n\u003cp>For Annie Shen, who goes by the name of RC, food sculpture has helped her show the world who she is as a Taiwanese-American.\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "http://www.instagram.com/p/BqXz_PRlo8G/?utm_source=ig_embed"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In one series, made out of ceramic, she created a set of conjoined plates with two different dishes: an American one, and its Taiwanese counterpart.\u003c/p>\n\u003cp>Opposite a banana split, there is shaved ice. Next to a hamburger is a bao sandwich. Diagonal to a hot dog is a street snack called \"small sausage in large sausage,\" a Taiwanese street food made with pork sausage wrapped in a sticky rice sausage.\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "http://www.instagram.com/p/BqXz7kwlGz0/?utm_source=ig_embed"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Shih and Chau say that they've been heartened by the support they've received online, especially from Asian-Americans nostalgic for a taste of their upbringing.\u003c/p>\n\u003cp>\"I saw right away that people loved my dumplings,\" says Shih.\u003c/p>\n\u003cp>Recently, a woman from Portland named Yumi Wilson reached out and told Shih how much her art meant to her. Wilson lost her Chinese mother 10 years ago and never learned to fold dumplings. \"I never stop missing her or thinking about what's been lost,\" she says.\u003c/p>\n\u003cp>That's why Wilson finds Shih's ceramic dumplings \"supremely comforting.\" To her, they represent the Asian-American community — the pride in their cultures and the struggle to belong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Holding a dumpling in her hands, Wilson says she felt a magical sensation: the feeling of the ceramic \"turning from cold to warm.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Through+Food+Art%2C+Asian-Americans+Stop+%27Pushing+Heritage+To+The+Back+Burner%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131913/through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner",
"authors": [
"byline_bayareabites_131913"
],
"categories": [
"bayareabites_11028",
"bayareabites_2407",
"bayareabites_10028",
"bayareabites_1763",
"bayareabites_10916",
"bayareabites_358"
],
"tags": [
"bayareabites_15913",
"bayareabites_14780"
],
"featImg": "bayareabites_131914",
"label": "bayareabites"
},
"bayareabites_131775": {
"type": "posts",
"id": "bayareabites_131775",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131775",
"score": null,
"sort": [
1545681325000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1545681325,
"format": "standard",
"disqusTitle": "Table Talk: 5 Fun New Year’s Eve and Day Dining Options",
"title": "Table Talk: 5 Fun New Year’s Eve and Day Dining Options",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Every restaurant in the Bay Area is offering some sort of New Year’s Eve dining experience, and now many are serving New Year’s Day brunch as well (be kind to your server). Here are five places serving New Year’s Eve and Day meals that look extra-special or unique. Happy 2019, everyone!\u003c/p>\n\u003ch2>ROOH\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eN3hA3KSAuC2\">333 Brannan St. #150, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131783\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131783\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Sameer-Yagnik-InteriorLow-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The blue bar at Rooh will be hopping on New Year's Eve. \u003ccite>(Sameer Yagnik)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For \u003cstrong>New Year’s Eve\u003c/strong>, it’s always fun to have a stylish and colorful dining room, with delicious and beautiful food to match. At \u003cstrong>\u003ca href=\"https://roohsf.com/\">ROOH\u003c/a>\u003c/strong> in SoMa, chef Sujan Sarkar is preparing a four-course menu of contemporary Indian dishes, like seared scallop with uni Malai curry, crispy fried Cornish hen, and beef short-rib curry. Come in for the early seating (5pm–7:30pm) and enjoy the menu and one glass of house bubbles for $80, while the late seating (8:30pm–10:30pm) is $125, and you also get a cocktail. (Have you tried their creative culinary cocktails?) There will also be a DJ (DJ Tanveer) to keep the party going. You can reserve your table \u003ca href=\"https://bit.ly/ROOHRESERVATIONS\">here\u003c/a>.\u003c/p>\n\u003ch2>The Morris\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/6hEXyDR4eXR2\">2501 Mariposa St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131777\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131777\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/duckTheMorris_crwsc_10767-rev-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The smoked duck at The Morris. \u003ccite>(Leo Gong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite restaurants to open recently in San Francisco, you can trust chef Gavin Schmidt and owner Paul Einbund of \u003cstrong>\u003ca href=\"https://www.themorris-sf.com\">The Morris\u003c/a>\u003c/strong> will put on quite the \u003cstrong>New Year’s Eve\u003c/strong> feast. (Yes, their famed smoked duck is on the menu.) The first seating is 5pm–6:30pm, the table will be yours for two hours as you enjoy a six-course menu of crab salad, kabocha gnocchi, black cod, the duck, chocolate mousse, and the marvelous buckwheat doughnuts for $95/person plus gratuity and tax. The second seating begins from 7pm onward, and is an eight-course feast that includes an abalone course, fall vegetable salad, and pork belly, plus truffles, for $135/person. And then there’s that incredible wine list. Plus my favorite way to start the evening: their chartreuse slushy! \u003ca href=\"https://resy.com/cities/sf/the-morris\">Reserve here\u003c/a>. (One more tip: The Morris will be open for \u003cstrong>lunch\u003c/strong> on New Year's Eve from 11:30am–2pm.)\u003c/p>\n\u003ch2>Prairie\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9NhmZTn1aet\">3431 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131779\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Interior-Dining-Room-PRAIRIE-Photo-Credit-Aubrie-Pick-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The dining room at Prairie. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the mood for something kooky for New Year’s Eve? Chef-owner Anthony Strong of the recently opened \u003ca href=\"http://prairiesf.com\">\u003cstrong>Prairie\u003c/strong>\u003c/a> in the Mission is hosting \u003cb>2019: An Italian Space Odyssey\u003c/b>, a party that begins after their New Year’s Eve dinner service ends (which is seven-plus courses for $160, in case you’re interested). As for the party, you’ll enjoy seven courses of bites from their Neo-Italian Antipasti Bar, and a fantasia of crudo, featuring egg crespelle with caviar and chilled squid ink spaghettini with uni and burnt scallion. There’s an aperitivo space dock, an Italian Greyhound ice luge, all the bubbly you can handle, and an open well bar. It’s $180 per guest, and includes drinks, food, and all the festivities, which includes a dance floor and a virtual Vespa ride through Rome in their VR Lounge. Anyone who arrives decked out like a character from \u003ca href=\"https://www.youtube.com/watch?v=qrO4YZeyl0I\">Lady Gaga's Bad Romance music video\u003c/a> gets free wagyu. 85 tickets are available on \u003ca href=\"http://www.opentable.com/restaurant/profile/1021936/reserve?restref=1021936&datetime=2018-12-31T22:00&covers=2&searchdatetime=2018-12-31T22:00&partysize=2\">OpenTable\u003c/a>.\u003c/p>\n\u003ch2>Son’s Addition\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/XQ7qang6PTG2\">2990 24th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131780\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Deviled-Eggs-Photo-Courtesy-of-Sons-Addition-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The bacon-kimchi deviled egg is one way to start your brunch at Son's Addition. \u003ccite>(Son's Addition)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>New Year’s Day brunch\u003c/strong> should be a little extra-special, and that’s why brunch at \u003cstrong>\u003ca href=\"http://www.sonsaddition.com/\">Son’s Addition\u003c/a>\u003c/strong> in the Mission looks like just the thing. Chef Nick Cobarruvias and his kitchen team have put together quite an effective-sounding hangover dish on the menu: the chef’s special hangover cure soup! Their caldo de crudo comes with braised chicken, chayote, cabbage, corn, and rice in a spicy lemongrass/ginger broth with tortillas, cilantro, spicy pickled onion, and charred salsa on the side. If that won’t cure you, nothing will. The menu also includes their popular chorizo and egg chilaquiles, fried egg sandwich, burger, or Benedict. Best of all: you can make a \u003ca href=\"https://www.opentable.com/r/sons-addition-reservations-san-francisco?restref=986155&lang=en-US\">reservation\u003c/a>! (They are also hosting a New Year’s Eve tasting menu for $70, which includes wagyu steak tartare.)\u003c/p>\n\u003ch2>Starbelly\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/pZXnAHGT3A42\">3583 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131781\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Starbelly_2060414_EddieHernandezPhotography_24-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk fried chicken and waffles at Starbelly. \u003ccite>(Eddie Hernandez Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bunch of folks will be enjoying staycation in between Christmas and New Year’s and will have a little extra time on their hands, and how convenient, \u003cstrong>\u003ca href=\"http://starbellysf.com\">Starbelly\u003c/a>\u003c/strong> in the Castro is going to be offering “\u003cstrong>7 Days of Brunchfest\u003c/strong>.” They will be open for daily brunch from December 26–January 1 from 10am–3pm, serving dishes like Italian eggs, loco moco, chorizo chilaquiles, and some breakfast pizzas too. Don’t forget they recently acquired full liquor, so you can enjoy some proper hair of the dog if you’re up for it. And the back patio will give you some fresh air.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One more note: on \u003cstrong>New Year’s Day\u003c/strong>, they’ll be open continuously from 10am–11pm, serving brunch 10am–3pm, happy hour 3pm–6pm, and dinner until 11pm, so whenever you finally leave your bed, they’ll be open and ready to feed you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb> \u003c/b>\u003c/p>\n\n",
"disqusIdentifier": "131775 https://ww2.kqed.org/bayareabites/?p=131775",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/24/table-talk-5-fun-new-years-eve-and-day-dining-options/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 917,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1546623835,
"excerpt": "Five restaurants serving New Year’s Eve and Day meals that look extra-fun (2019: An Italian Space Odyssey, anyone?).",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Five restaurants serving New Year’s Eve and Day meals that look extra-fun (2019: An Italian Space Odyssey, anyone?).",
"title": "Table Talk: 5 Fun New Year’s Eve and Day Dining Options | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: 5 Fun New Year’s Eve and Day Dining Options",
"datePublished": "2018-12-24T11:55:25-08:00",
"dateModified": "2019-01-04T09:43:55-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-5-fun-new-years-eve-and-day-dining-options",
"status": "publish",
"path": "/bayareabites/131775/table-talk-5-fun-new-years-eve-and-day-dining-options",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every restaurant in the Bay Area is offering some sort of New Year’s Eve dining experience, and now many are serving New Year’s Day brunch as well (be kind to your server). Here are five places serving New Year’s Eve and Day meals that look extra-special or unique. Happy 2019, everyone!\u003c/p>\n\u003ch2>ROOH\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eN3hA3KSAuC2\">333 Brannan St. #150, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131783\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131783\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Sameer-Yagnik-InteriorLow-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The blue bar at Rooh will be hopping on New Year's Eve. \u003ccite>(Sameer Yagnik)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For \u003cstrong>New Year’s Eve\u003c/strong>, it’s always fun to have a stylish and colorful dining room, with delicious and beautiful food to match. At \u003cstrong>\u003ca href=\"https://roohsf.com/\">ROOH\u003c/a>\u003c/strong> in SoMa, chef Sujan Sarkar is preparing a four-course menu of contemporary Indian dishes, like seared scallop with uni Malai curry, crispy fried Cornish hen, and beef short-rib curry. Come in for the early seating (5pm–7:30pm) and enjoy the menu and one glass of house bubbles for $80, while the late seating (8:30pm–10:30pm) is $125, and you also get a cocktail. (Have you tried their creative culinary cocktails?) There will also be a DJ (DJ Tanveer) to keep the party going. You can reserve your table \u003ca href=\"https://bit.ly/ROOHRESERVATIONS\">here\u003c/a>.\u003c/p>\n\u003ch2>The Morris\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/6hEXyDR4eXR2\">2501 Mariposa St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131777\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131777\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/duckTheMorris_crwsc_10767-rev-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The smoked duck at The Morris. \u003ccite>(Leo Gong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite restaurants to open recently in San Francisco, you can trust chef Gavin Schmidt and owner Paul Einbund of \u003cstrong>\u003ca href=\"https://www.themorris-sf.com\">The Morris\u003c/a>\u003c/strong> will put on quite the \u003cstrong>New Year’s Eve\u003c/strong> feast. (Yes, their famed smoked duck is on the menu.) The first seating is 5pm–6:30pm, the table will be yours for two hours as you enjoy a six-course menu of crab salad, kabocha gnocchi, black cod, the duck, chocolate mousse, and the marvelous buckwheat doughnuts for $95/person plus gratuity and tax. The second seating begins from 7pm onward, and is an eight-course feast that includes an abalone course, fall vegetable salad, and pork belly, plus truffles, for $135/person. And then there’s that incredible wine list. Plus my favorite way to start the evening: their chartreuse slushy! \u003ca href=\"https://resy.com/cities/sf/the-morris\">Reserve here\u003c/a>. (One more tip: The Morris will be open for \u003cstrong>lunch\u003c/strong> on New Year's Eve from 11:30am–2pm.)\u003c/p>\n\u003ch2>Prairie\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9NhmZTn1aet\">3431 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131779\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Interior-Dining-Room-PRAIRIE-Photo-Credit-Aubrie-Pick-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The dining room at Prairie. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the mood for something kooky for New Year’s Eve? Chef-owner Anthony Strong of the recently opened \u003ca href=\"http://prairiesf.com\">\u003cstrong>Prairie\u003c/strong>\u003c/a> in the Mission is hosting \u003cb>2019: An Italian Space Odyssey\u003c/b>, a party that begins after their New Year’s Eve dinner service ends (which is seven-plus courses for $160, in case you’re interested). As for the party, you’ll enjoy seven courses of bites from their Neo-Italian Antipasti Bar, and a fantasia of crudo, featuring egg crespelle with caviar and chilled squid ink spaghettini with uni and burnt scallion. There’s an aperitivo space dock, an Italian Greyhound ice luge, all the bubbly you can handle, and an open well bar. It’s $180 per guest, and includes drinks, food, and all the festivities, which includes a dance floor and a virtual Vespa ride through Rome in their VR Lounge. Anyone who arrives decked out like a character from \u003ca href=\"https://www.youtube.com/watch?v=qrO4YZeyl0I\">Lady Gaga's Bad Romance music video\u003c/a> gets free wagyu. 85 tickets are available on \u003ca href=\"http://www.opentable.com/restaurant/profile/1021936/reserve?restref=1021936&datetime=2018-12-31T22:00&covers=2&searchdatetime=2018-12-31T22:00&partysize=2\">OpenTable\u003c/a>.\u003c/p>\n\u003ch2>Son’s Addition\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/XQ7qang6PTG2\">2990 24th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131780\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Deviled-Eggs-Photo-Courtesy-of-Sons-Addition-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The bacon-kimchi deviled egg is one way to start your brunch at Son's Addition. \u003ccite>(Son's Addition)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>New Year’s Day brunch\u003c/strong> should be a little extra-special, and that’s why brunch at \u003cstrong>\u003ca href=\"http://www.sonsaddition.com/\">Son’s Addition\u003c/a>\u003c/strong> in the Mission looks like just the thing. Chef Nick Cobarruvias and his kitchen team have put together quite an effective-sounding hangover dish on the menu: the chef’s special hangover cure soup! Their caldo de crudo comes with braised chicken, chayote, cabbage, corn, and rice in a spicy lemongrass/ginger broth with tortillas, cilantro, spicy pickled onion, and charred salsa on the side. If that won’t cure you, nothing will. The menu also includes their popular chorizo and egg chilaquiles, fried egg sandwich, burger, or Benedict. Best of all: you can make a \u003ca href=\"https://www.opentable.com/r/sons-addition-reservations-san-francisco?restref=986155&lang=en-US\">reservation\u003c/a>! (They are also hosting a New Year’s Eve tasting menu for $70, which includes wagyu steak tartare.)\u003c/p>\n\u003ch2>Starbelly\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/pZXnAHGT3A42\">3583 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131781\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Starbelly_2060414_EddieHernandezPhotography_24-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk fried chicken and waffles at Starbelly. \u003ccite>(Eddie Hernandez Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bunch of folks will be enjoying staycation in between Christmas and New Year’s and will have a little extra time on their hands, and how convenient, \u003cstrong>\u003ca href=\"http://starbellysf.com\">Starbelly\u003c/a>\u003c/strong> in the Castro is going to be offering “\u003cstrong>7 Days of Brunchfest\u003c/strong>.” They will be open for daily brunch from December 26–January 1 from 10am–3pm, serving dishes like Italian eggs, loco moco, chorizo chilaquiles, and some breakfast pizzas too. Don’t forget they recently acquired full liquor, so you can enjoy some proper hair of the dog if you’re up for it. And the back patio will give you some fresh air.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One more note: on \u003cstrong>New Year’s Day\u003c/strong>, they’ll be open continuously from 10am–11pm, serving brunch 10am–3pm, happy hour 3pm–6pm, and dinner until 11pm, so whenever you finally leave your bed, they’ll be open and ready to feed you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb> \u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131775/table-talk-5-fun-new-years-eve-and-day-dining-options",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1763",
"bayareabites_1807"
],
"featImg": "bayareabites_131782",
"label": "bayareabites_16115"
},
"bayareabites_131788": {
"type": "posts",
"id": "bayareabites_131788",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131788",
"score": null,
"sort": [
1545609101000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1545609101,
"format": "audio",
"disqusTitle": "Like Moths To A Flame: Why Modern-Day Guests Always Gather In The Kitchen",
"title": "Like Moths To A Flame: Why Modern-Day Guests Always Gather In The Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In Portland, Ore., Patrick Donaldson's Christmas party is swinging. Although the living room is filled with lights, flowers, champagne and bacon-wrapped appetizers, people keep leaving the comfy couches and drifting back to the kitchen. And it's not a big kitchen.\u003c/p>\n\u003cp>\"It's about 10-by-12, I would say — small,\" Donaldson acknowledges of the cooking space in his 1949 duplex. \"Sometimes, I've been at parties where the kitchen is even smaller than this, and everybody is pinned in there.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/12/20181222_wesat_like_moths_to_a_flame_why_modern-day_guests_always_gather_in_the_kitchen.mp3\u003c/p>\n\u003cp>It's a bit of a cliché, but the kitchen can really feel like the heart of things. As an \u003ca href=\"https://harkahq.com/\">architect\u003c/a>, Donaldson sees this on a daily basis.\u003c/p>\n\u003cp>\"Every time we do a remodel for somebody and we touch the kitchen, we are opening up the wall and connecting the kitchen to the living space,\" Donaldson notes. \"The kitchen being the center of the activity, that's where everybody wants to be.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Donaldson even cut some squares into the wall separating his tiny kitchen from the living room, so guests can still see the party lights as they come in throughout the night. And they do — to grab a bite of the ham he's carving, to chat with the hosts, to chat with the guests who are chatting with the hosts or to drop off drinks in the refrigerator or napkins in the trash.\u003c/p>\n\u003cp>Faith Durand is editor-in-chief of \u003ca href=\"https://www.thekitchn.com/\">Kitchn\u003c/a>, a website focusing on home cooking, kitchen design and gatherings. And for as many articles she publishes on perfect appetizers and tablescapes, Durand knows that the messy informality of the kitchen has its own draw.\u003c/p>\n\u003cp>\"That polish and that social media beauty that we do want to create in our home sometimes can have this weirdly cold effect for our guests,\" Durand acknowledges. \"I think people want to be where there's warmth.\"\u003c/p>\n\u003cp>And the kitchen is most definitely warm — both literally and metaphorically.\u003c/p>\n\u003cp>\"In the kitchen, you can relax,\" Durand says. \"You can bump up against a counter, not worry about putting that glass of wine down. There might already be some mess.\"\u003c/p>\n\u003cp>But this warm, welcoming kitchen environment is not what you would find 150 years ago. Elizabeth Cromley, an architectural historian, looked at the intersection of food, eating and architecture in her book \u003ca href=\"https://www.upress.virginia.edu/title/3909\">The Food Axis\u003c/a>. Back then, Cromley notes, \"The kitchen would be this very separated place, and nobody else would want to go in the kitchen because you don't mix socially with your servants.\"\u003c/p>\n\u003cp>Also it didn't smell very good — a trifecta of of poor refrigeration, inefficient cleansers and primitive plumbing. Cromley says that poorer homes and tenements had more central kitchens but that hired household labor was surprisingly common. Until it wasn't.\u003c/p>\n\u003cp>\"As industrialization takes hold in the later 19th and early 20th century,\" Cromley says, \"if you had been a servant, and you could get a factory job, you would make a lot more money.\"\u003c/p>\n\u003cp>Households — housewives in particular — essentially became their own domestic labor. And the field of domestic science developed to tell them how best to do it. That meant small kitchens. One ideal was that the housewife could stand in the middle of her kitchen and reach everything. \"She would revolve in place,\" Cromley laughs.\u003c/p>\n\u003cp>Over the last 100 years, this tiny kitchen expanded, to make room for other household members. And become more of a living space — with design elements like color and windows — because people want to spend time there. Including at parties.\u003c/p>\n\u003cp>Durand has published her share of stories on how to shunt guests out of the kitchen. But if people do end up there, next to a sink full of dishes and wadded-up tin foil, that's fine, she says.\u003c/p>\n\u003cp>\"We've all been to those parties that feel a little magic. And often those parties that feel a little magic, there is some swagger — there's pretty flowers, the lights are dim, the candles are going. But you also feel comfortable.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that comfort and connection is the reason we gather together in the first place. Even if it happens in the casual mess of a crowded kitchen.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Like+Moths+To+A+Flame%3A+Why+Modern-Day+Guests+Always+Gather+In+The+Kitchen&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
"disqusIdentifier": "131788 https://ww2.kqed.org/bayareabites/?p=131788",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/23/like-moths-to-a-flame-why-modern-day-guests-always-gather-in-the-kitchen/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 730,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1545609101,
"excerpt": "Holiday season is party season. Hosts decorate their homes with trees, flowers and candles in the windows to make them cozy and festive. Yet so many parties end up in the kitchen. Why?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Holiday season is party season. Hosts decorate their homes with trees, flowers and candles in the windows to make them cozy and festive. Yet so many parties end up in the kitchen. Why?",
"title": "Like Moths To A Flame: Why Modern-Day Guests Always Gather In The Kitchen | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Like Moths To A Flame: Why Modern-Day Guests Always Gather In The Kitchen",
"datePublished": "2018-12-23T15:51:41-08:00",
"dateModified": "2018-12-23T15:51:41-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "like-moths-to-a-flame-why-modern-day-guests-always-gather-in-the-kitchen",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=678952170&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Deena Prichep, NPR Food",
"nprStoryDate": "Sat, 22 Dec 2018 08:01:15 -0500",
"nprLastModifiedDate": "Sat, 22 Dec 2018 11:27:43 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/12/22/678952170/like-moths-to-a-flame-why-modern-day-guests-always-gather-in-the-kitchen?ft=nprml&f=678952170",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/12/20181222_wesat_like_moths_to_a_flame_why_modern-day_guests_always_gather_in_the_kitchen.mp3?orgId=1&topicId=1053&d=224&p=7&story=678952170&ft=nprml&f=678952170",
"audioTrackLength": 225,
"nprImageAgency": "Kitchn/Rachel Joy Barehl",
"nprAudioM3u": "http://api.npr.org/m3u/1679448696-2f5554.m3u?orgId=1&topicId=1053&d=224&p=7&story=678952170&ft=nprml&f=678952170",
"nprStoryId": "678952170",
"nprRetrievedStory": "1",
"nprPubDate": "Sat, 22 Dec 2018 11:27:00 -0500",
"path": "/bayareabites/131788/like-moths-to-a-flame-why-modern-day-guests-always-gather-in-the-kitchen",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/12/20181222_wesat_like_moths_to_a_flame_why_modern-day_guests_always_gather_in_the_kitchen.mp3?orgId=1&topicId=1053&d=224&p=7&story=678952170&ft=nprml&f=678952170",
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Portland, Ore., Patrick Donaldson's Christmas party is swinging. Although the living room is filled with lights, flowers, champagne and bacon-wrapped appetizers, people keep leaving the comfy couches and drifting back to the kitchen. And it's not a big kitchen.\u003c/p>\n\u003cp>\"It's about 10-by-12, I would say — small,\" Donaldson acknowledges of the cooking space in his 1949 duplex. \"Sometimes, I've been at parties where the kitchen is even smaller than this, and everybody is pinned in there.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "nprOneAudioLink",
"attributes": {
"named": {
"src": "https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/12/20181222_wesat_like_moths_to_a_flame_why_modern-day_guests_always_gather_in_the_kitchen.mp3"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's a bit of a cliché, but the kitchen can really feel like the heart of things. As an \u003ca href=\"https://harkahq.com/\">architect\u003c/a>, Donaldson sees this on a daily basis.\u003c/p>\n\u003cp>\"Every time we do a remodel for somebody and we touch the kitchen, we are opening up the wall and connecting the kitchen to the living space,\" Donaldson notes. \"The kitchen being the center of the activity, that's where everybody wants to be.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Donaldson even cut some squares into the wall separating his tiny kitchen from the living room, so guests can still see the party lights as they come in throughout the night. And they do — to grab a bite of the ham he's carving, to chat with the hosts, to chat with the guests who are chatting with the hosts or to drop off drinks in the refrigerator or napkins in the trash.\u003c/p>\n\u003cp>Faith Durand is editor-in-chief of \u003ca href=\"https://www.thekitchn.com/\">Kitchn\u003c/a>, a website focusing on home cooking, kitchen design and gatherings. And for as many articles she publishes on perfect appetizers and tablescapes, Durand knows that the messy informality of the kitchen has its own draw.\u003c/p>\n\u003cp>\"That polish and that social media beauty that we do want to create in our home sometimes can have this weirdly cold effect for our guests,\" Durand acknowledges. \"I think people want to be where there's warmth.\"\u003c/p>\n\u003cp>And the kitchen is most definitely warm — both literally and metaphorically.\u003c/p>\n\u003cp>\"In the kitchen, you can relax,\" Durand says. \"You can bump up against a counter, not worry about putting that glass of wine down. There might already be some mess.\"\u003c/p>\n\u003cp>But this warm, welcoming kitchen environment is not what you would find 150 years ago. Elizabeth Cromley, an architectural historian, looked at the intersection of food, eating and architecture in her book \u003ca href=\"https://www.upress.virginia.edu/title/3909\">The Food Axis\u003c/a>. Back then, Cromley notes, \"The kitchen would be this very separated place, and nobody else would want to go in the kitchen because you don't mix socially with your servants.\"\u003c/p>\n\u003cp>Also it didn't smell very good — a trifecta of of poor refrigeration, inefficient cleansers and primitive plumbing. Cromley says that poorer homes and tenements had more central kitchens but that hired household labor was surprisingly common. Until it wasn't.\u003c/p>\n\u003cp>\"As industrialization takes hold in the later 19th and early 20th century,\" Cromley says, \"if you had been a servant, and you could get a factory job, you would make a lot more money.\"\u003c/p>\n\u003cp>Households — housewives in particular — essentially became their own domestic labor. And the field of domestic science developed to tell them how best to do it. That meant small kitchens. One ideal was that the housewife could stand in the middle of her kitchen and reach everything. \"She would revolve in place,\" Cromley laughs.\u003c/p>\n\u003cp>Over the last 100 years, this tiny kitchen expanded, to make room for other household members. And become more of a living space — with design elements like color and windows — because people want to spend time there. Including at parties.\u003c/p>\n\u003cp>Durand has published her share of stories on how to shunt guests out of the kitchen. But if people do end up there, next to a sink full of dishes and wadded-up tin foil, that's fine, she says.\u003c/p>\n\u003cp>\"We've all been to those parties that feel a little magic. And often those parties that feel a little magic, there is some swagger — there's pretty flowers, the lights are dim, the candles are going. But you also feel comfortable.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that comfort and connection is the reason we gather together in the first place. Even if it happens in the casual mess of a crowded kitchen.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Like+Moths+To+A+Flame%3A+Why+Modern-Day+Guests+Always+Gather+In+The+Kitchen&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131788/like-moths-to-a-flame-why-modern-day-guests-always-gather-in-the-kitchen",
"authors": [
"byline_bayareabites_131788"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1763",
"bayareabites_10916",
"bayareabites_358"
],
"featImg": "bayareabites_131789",
"label": "bayareabites"
},
"bayareabites_131750": {
"type": "posts",
"id": "bayareabites_131750",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131750",
"score": null,
"sort": [
1545166289000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1545166289,
"format": "standard",
"disqusTitle": "Be Merry and Crafty With These 5 DIY Gift Ideas",
"title": "Be Merry and Crafty With These 5 DIY Gift Ideas",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>One could say that Christmas has been commercialized with all the ads we see for toys and appliances to make your friends and family happier...but what makes someone happier than knowing you put time and effort into handmaking their gift? It's even better if your friend or family member is hard to shop for but can truly appreciate a good DIY. And, if s/he is a self-proclaimed foodie, these following DIY giftables will really fit the bill of the perfect present for them!\u003c/p>\n\u003cp>Keep in mind that some of these are adult-only presents. For anything cannabis-infused, you can easily make it non-infused by just switching out the cannabis butter for regular, unsalted butter. Also, make sure to label your gifts properly so they go to the right person!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits\">Bourbon Bacon Jam\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-e1545169881294.jpg\" alt=\"Bourbon Bacon Jam on toasted bread.\" width=\"1920\" height=\"1413\" class=\"size-full wp-image-131290\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Bacon Jam on toasted bread. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Love both sweet and savory foods and don't want to commit to either one? This Bourbon Bacon Jam recipe is great with cheese, on a burger, or just by the spoonful (we're not judging). Your gift also has a little secret: it's sugar-free!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131251/cannabis-infused-praline-popcorn\">Cannabis-Infused Praline Popcorn\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5638-e1542165206646.jpg\" alt=\"Holiday Giftables: Cannabis-infused praline popcorn.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-131253\">\u003cfigcaption class=\"wp-caption-text\">Holiday Giftables: Cannabis-infused praline popcorn. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good praline is made from caramelized sugar and studded with toasted nuts: it's super satisfying to crunch into! There's also something about the holidays that make rich, buttery pralines extra special when you're eating it by the fireplace or with a hot cup of coffee in hand. This pecan praline popcorn gets an added kick from sous vide cannabis butter, but you can make it friendly for everyone by using regular unsalted butter instead.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg\" alt=\"Homemade wine gummies in prosecco, pinor noir, and rose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131283\">\u003cfigcaption class=\"wp-caption-text\">Homemade wine gummies in prosecco, pinor noir, and rose. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Do you have a friend that is a self-proclaimed wino? Turn all of his or her favorite wines into a picture-perfect treat as their Christmas present! Wine-infused gummies are easy to make at home and hopefully, your friend will share this gift after opening it.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis\">Cannabis-Infused Salted Caramel Pretzel Bark\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Salted Caramel Pretzel Bark Infused with Cannabis.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-131267\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Pretzel Bark Infused with Cannabis. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Infused or not, this decadent chocolatey, salted caramel covered treat makes for a delicious gift. The sweet and salty combo, like the bourbon bacon jam, is great for anyone that can't decide between sweet and savory foods. Save this recipe for party treats or birthday gifts too! \u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels\">Peppermint Pinwheels\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. What's great about them is that they are also the perfect base. You can change up the recipe by switching the peppermint for another flavor of extract or by using different colors of nonpareils or different food coloring in your decorating to create a unique batch for each person!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plan on making any of these treats for a loved one? Tag #bayareabites on your social media accounts for us to see, and we'll share our favorites!\u003c/p>\n\n",
"disqusIdentifier": "131750 https://ww2.kqed.org/bayareabites/?p=131750",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/18/be-merry-and-crafty-with-these-5-diy-gift-ideas/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 521,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1573678321,
"excerpt": "The best holiday gift? One made with your own hands and a dash of love.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The best holiday gift? One made with your own hands and a dash of love.",
"title": "Be Merry and Crafty With These 5 DIY Gift Ideas | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Be Merry and Crafty With These 5 DIY Gift Ideas",
"datePublished": "2018-12-18T12:51:29-08:00",
"dateModified": "2019-11-13T12:52:01-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "be-merry-and-crafty-with-these-5-diy-gift-ideas",
"status": "publish",
"path": "/bayareabites/131750/be-merry-and-crafty-with-these-5-diy-gift-ideas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One could say that Christmas has been commercialized with all the ads we see for toys and appliances to make your friends and family happier...but what makes someone happier than knowing you put time and effort into handmaking their gift? It's even better if your friend or family member is hard to shop for but can truly appreciate a good DIY. And, if s/he is a self-proclaimed foodie, these following DIY giftables will really fit the bill of the perfect present for them!\u003c/p>\n\u003cp>Keep in mind that some of these are adult-only presents. For anything cannabis-infused, you can easily make it non-infused by just switching out the cannabis butter for regular, unsalted butter. Also, make sure to label your gifts properly so they go to the right person!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits\">Bourbon Bacon Jam\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-e1545169881294.jpg\" alt=\"Bourbon Bacon Jam on toasted bread.\" width=\"1920\" height=\"1413\" class=\"size-full wp-image-131290\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Bacon Jam on toasted bread. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Love both sweet and savory foods and don't want to commit to either one? This Bourbon Bacon Jam recipe is great with cheese, on a burger, or just by the spoonful (we're not judging). Your gift also has a little secret: it's sugar-free!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131251/cannabis-infused-praline-popcorn\">Cannabis-Infused Praline Popcorn\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5638-e1542165206646.jpg\" alt=\"Holiday Giftables: Cannabis-infused praline popcorn.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-131253\">\u003cfigcaption class=\"wp-caption-text\">Holiday Giftables: Cannabis-infused praline popcorn. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good praline is made from caramelized sugar and studded with toasted nuts: it's super satisfying to crunch into! There's also something about the holidays that make rich, buttery pralines extra special when you're eating it by the fireplace or with a hot cup of coffee in hand. This pecan praline popcorn gets an added kick from sous vide cannabis butter, but you can make it friendly for everyone by using regular unsalted butter instead.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg\" alt=\"Homemade wine gummies in prosecco, pinor noir, and rose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131283\">\u003cfigcaption class=\"wp-caption-text\">Homemade wine gummies in prosecco, pinor noir, and rose. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Do you have a friend that is a self-proclaimed wino? Turn all of his or her favorite wines into a picture-perfect treat as their Christmas present! Wine-infused gummies are easy to make at home and hopefully, your friend will share this gift after opening it.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis\">Cannabis-Infused Salted Caramel Pretzel Bark\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Salted Caramel Pretzel Bark Infused with Cannabis.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-131267\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Pretzel Bark Infused with Cannabis. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Infused or not, this decadent chocolatey, salted caramel covered treat makes for a delicious gift. The sweet and salty combo, like the bourbon bacon jam, is great for anyone that can't decide between sweet and savory foods. Save this recipe for party treats or birthday gifts too! \u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels\">Peppermint Pinwheels\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. What's great about them is that they are also the perfect base. You can change up the recipe by switching the peppermint for another flavor of extract or by using different colors of nonpareils or different food coloring in your decorating to create a unique batch for each person!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plan on making any of these treats for a loved one? Tag #bayareabites on your social media accounts for us to see, and we'll share our favorites!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131750/be-merry-and-crafty-with-these-5-diy-gift-ideas",
"authors": [
"11404"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_1516",
"bayareabites_12744",
"bayareabites_1653",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_987",
"bayareabites_14738"
],
"featImg": "bayareabites_104399",
"label": "bayareabites_15122"
},
"bayareabites_131733": {
"type": "posts",
"id": "bayareabites_131733",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131733",
"score": null,
"sort": [
1545072435000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1545072435,
"format": "standard",
"disqusTitle": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10!",
"title": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down Detroit-style pizza at this San Francisco pop-up, celebrate Humphry Slocombe’s tenth birthday, snack on Chilean empanadas, warm up with special holiday cocktails, and experience a show-stopping timballo on New Year’s Eve!\u003c/p>\n\u003ch2>You’re So Square: Experience Detroit-Style Pizza at This Weekly Pop-Up\u003c/h2>\n\u003cp>\u003ca href=\"https://squarepieguys.com\">Square Pie Guys\u003c/a>\u003cbr>\nVinyl\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eTLq7Q3cr262\">359 Divisadero St.\u003c/a>, San Francisco\u003cbr>\nThu–Fri 7pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-pugilista-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The El Pugilista special. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detroit-style pizza is a type you would probably only be acquainted with here in San Francisco if you were a native Detroiter, or you have diligently worked your way through Tony Gemignani’s menu at Tony’s Pizza Napoletana. But, there’s a new Detroit-style pizza in town, popping up at Vinyl on Divisadero, as well as Harmonic Brewing, and at Prizefighter in the East Bay. \u003ca href=\"https://squarepieguys.com\">\u003cstrong>Square Pie Guys\u003c/strong>\u003c/a> is from Marc Schechter (a self-taught pizza obsessive who has worked weekends for some fellow obsessives around town, like PizzaHacker and Casey’s Pizza) and Danny Stoller, who has worked in Seattle restaurants for 12 years.\u003c/p>\n\u003cp>Detroit-style pizza is baked in a square pan (the blue steel pans were used in Detroit auto factories), and the thick, Sicilian-style pizza gets wonderfully crispy along the base and dark edges — the best part is where the cheese along the corners and edges gets all crispy (like a dream grilled cheese sandwich). The dough has great developed flavor, and the toppings are assembled with care.\u003c/p>\n\u003cfigure id=\"attachment_131737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-broccoli-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A sampling of slices from Square Pie Guys. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have put together a fun and well-thought-out menu of pies, from the clever Ron-i-Burgundy (Pavone cupping pepperoni, cheddar cheese edge, mozzarella, Bianco DiNapoli tomatoes) that deserves a tag on \u003ca href=\"https://www.instagram.com/ronicups/\">@ronicups\u003c/a> ($6/slice), and there’s a simple cheese ($5/slice), and the Mean Green Sausage Machine comes with a cheddar cheese edge, mozzarella, fennel sausage, ricotta cream sauce, charred broccoli, red pepper, and garlic ($6/slice), which they secretly finish with a drizzle of Mike’s Hot Honey on top. There was also a special one night, El Pugilista, with red sauce, mozzarella, Mexican chorizo, pickled jalapeño, chopped white onion and tomato, and finished with cilantro and lime crema ($7/slice).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The best strategy for your first time is of course to try all the different slices (ideally go with a friend so you don’t slide into a food coma). But honestly, a couple of our slices felt a little shrimpy for the price — the better deal is to get a whole pan. For example, the Ron-i-Burgundy, which you have to get, is $20 for the full pie (vs. $6 per slice). I also think you’ll end up getting a hotter pizza (the slices can sit out for a bit). Our slices didn’t come out hot enough (they were lukewarm in the middle), but when we were asked what we thought of the pizza and told them about the temp issue, they kindly sent out a couple more slices that were better. Very thoughtful service — they care about everyone having a good experience.\u003c/p>\n\u003cp>Vinyl has some good wines you can get by the glass, and there are also a couple salads on the menu you should probably order to go with all that bread and cheese.\u003c/p>\n\u003cp>Pro tip: you can \u003ca href=\"https://squarepieguys.com/order/\">order\u003c/a> your pizza ahead of time (up to three pies), that way it will be ready for you at your desired time. And you don’t have to run the risk of them being sold out, which happens around 8:45pm when they tend to sell through their 50 pies. Follow \u003ca href=\"https://www.instagram.com/squarepieguys/\">@squarepieguys\u003c/a> on Instagram to keep up with their pop-ups and more.\u003c/p>\n\u003ch2>Humphry Slocombe Turns 10 and Is Throwing a Flavor Party!\u003c/h2>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003cbr>\nMission shop: \u003ca href=\"https://goo.gl/maps/GFUMgfgL5wz\">2790A Harrison St., San Francisco\u003c/a>\u003cbr>\nDecember 28\u003cbr>\n12pm–12am\u003c/p>\n\u003cfigure id=\"attachment_131738\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/humphry-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Celebrate Humphry Slocombe's tenth birthday with a Charcuterie Board. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can you believe \u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003c/strong>\u003cb> \u003c/b>is celebrating their tenth anniversary?\u003cspan class=\"Apple-converted-space\"> \u003c/span>What is San Francisco without Secret Breakfast? They’re throwing a big fat ice cream party at their Mission shop on Friday, December 28, 2018 from 12pm until 12am. They will be scooping up free scoops, with a recommended $1 donation to their long-term charity partner, Project Open Hand. There will also be drag queens and prizes, so a good time is pretty much guaranteed.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>They are also bringing back a bunch of their OG flavors (some with a twist) to celebrate their birthday this December: Foie with Cherries, Government Cheez-It, Honey Ham with Bacon Brittle, Jesus Juice (wine and Coca-Cola with a hint of cinnamon), Candy Cap with Chocolate, Peanut Butter Curry, and After School Special (French vanilla ice cream with chocolate–covered, ridged potato chips and caramel). All month, they’re offering a special called the Charcuterie Board that will feature mini scoops of the first five flavors listed above (for $7.50). You can try all these flavors at all their scoop shops.\u003c/p>\n\u003ch2>Handmade Chilean Empanadas Make the Best Snack\u003c/h2>\n\u003cp>\u003ca href=\"http://chilelindo.com\">Chile Lindo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wrVCcqP3dtT2\">2944 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131739\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-empanada-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Goooooooool at Merkén from Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re out running errands or you skipped lunch and you want something snacky, a visit to \u003ca href=\"http://chilelindo.com\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a> in the Mission will help you out with their handmade empanadas. Owner and baker Paula Tejeda (aka The Girl From Empanada) is a native New Yorker of Chilean ancestry, and she does everything she can to promote Chilean culture — she even just held the inaugural Chilean film festival here in SF, Cine Chileno. She was known for going around the Mission with her basket of empanadas years ago but has had her own café since 2010 (it’s a walk-up window where you order, with a counter outside where you can perch with your coffee and empanada).\u003c/p>\n\u003cfigure id=\"attachment_131740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-exterior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The charming exterior of Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas are made on-site by hand and feature a variety of fillings (“pino”), including the classic made with Niman Ranch ground beef, onion, cumin, paprika, rock salt, raisins, black olive, and a slice of hard-boiled egg. You can up the exotic factor with the Goooooooool at Merkén, which adds the smoked merkén spice from the Mapuche people in Patagonia. She uses Mary’s free-range chicken in her pollo version (with green olives), and there’s jamón y queso, chilanga (cheese and jalapeño), and a vegan version too.\u003c/p>\n\u003cp>They are $6.95 each, but considering the quality of the ingredients she is using and the labor that goes into them, let alone the rent she must be paying, I’m okay with paying a little more than I would like to support this business. They warm the empanada up for you, and after a couple bites of this flaky and savory treat (which you will dip into the small container of pebre, which is like a Chilean salsa), hopefully, you’ll feel the same way.\u003c/p>\n\u003ch2>Holiday Cheers with Vintage Holiday Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDM4sj9hbiJ2\">3200 16th St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/f6eiCJV235w\">895 Bush St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/stookeys-800x796.jpeg\" alt=\"\" width=\"800\" height=\"796\">\u003cfigcaption class=\"wp-caption-text\">A selection of holiday cocktails at Stookey's Club Moderne. \u003ccite>(Matt Solario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best things about the holidays are all the festive cocktails that are designed to warm you up (in many ways). It’s also a time when some vintage and old-school holiday drinks make their appearance. One of them is the classic Tom and Jerry, made with a frothy housemade batter of eggs, sugar, nutmeg, vanilla, rum, cognac, and hot frothed milk. \u003cstrong>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/strong> in the Mission serves a Tom and Jerry from December 15–December 25 (yup, they open on Christmas Day at 7pm), and \u003cstrong>\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003c/strong> will be mixing and serving them up on Christmas Eve, starting around 10:30pm if you want to come by for a nightcap. Stookey’s will also be serving Swedish glögg, and hot buttered rum, pfeffernüsse (their liquid version of the German spice cookies), and a Christmas martini for December.\u003c/p>\n\u003cp>Elixir’s holiday cocktail menu also includes their house egg nog (and añogo, made with añejo tequila!), Hot Butt Rum (with housemade hot buttered rum batter: vanilla ice cream, butter, brown sugar, cinnamon, nutmeg, allspice, vanilla, and cardamom), their Kentucky Pilgrim (Wild Turkey 101 Bourbon infused with cardamom, cinnamon, and dried cranberry, Luxardo Maraschino, lemon, and Demerara syrup; shaken and served up with a lemon twist and made on request), the Friar Serra Flip (you gotta ask for that one too), and hot spiced cider.\u003c/p>\n\u003ch2>Timballo for New Year’s Eve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1Nz1uLP1Wcy\">4293 Piedmont Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131742\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/timballo-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The making of Dopo's timballo. \u003ccite>(Jon Smulewitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Have you always dreamed of trying that timballo masterpiece at the end of Big Night? Every year for New Year’s Eve, chef-owner Jon Smulewitz \u003cstrong>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a> \u003c/strong>makes this special timballo that is a very labor-intensive process, made of nine layers that include ravioli, risotto, egg, various cheeses, and salumi, all encased in a giant, savory, pastry-crust shell and baked to a golden hue. It’s part of their three-course tasting menu for $55, which also includes traditional New Year’s cotechino sausage for good luck and chocolate zeppole. Make a \u003ca href=\"http://resy.com/cities/sf/dopo?date=2018-12-31\">reservation\u003c/a>, this evening special will get booked up soon.\u003c/p>\n\n",
"disqusIdentifier": "131733 https://ww2.kqed.org/bayareabites/?p=131733",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/17/table-talk-detroit-style-pizza-holiday-cocktails-humphry-slocombe-turns-10/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1613,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1545166538,
"excerpt": "Detroit-style pizza, Humphry Slocombe’s tenth birthday, Chilean empanadas, special holiday cocktails, and timballo!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Detroit-style pizza, Humphry Slocombe’s tenth birthday, Chilean empanadas, special holiday cocktails, and timballo!",
"title": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10!",
"datePublished": "2018-12-17T10:47:15-08:00",
"dateModified": "2018-12-18T12:55:38-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-detroit-style-pizza-holiday-cocktails-humphry-slocombe-turns-10",
"status": "publish",
"path": "/bayareabites/131733/table-talk-detroit-style-pizza-holiday-cocktails-humphry-slocombe-turns-10",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down Detroit-style pizza at this San Francisco pop-up, celebrate Humphry Slocombe’s tenth birthday, snack on Chilean empanadas, warm up with special holiday cocktails, and experience a show-stopping timballo on New Year’s Eve!\u003c/p>\n\u003ch2>You’re So Square: Experience Detroit-Style Pizza at This Weekly Pop-Up\u003c/h2>\n\u003cp>\u003ca href=\"https://squarepieguys.com\">Square Pie Guys\u003c/a>\u003cbr>\nVinyl\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eTLq7Q3cr262\">359 Divisadero St.\u003c/a>, San Francisco\u003cbr>\nThu–Fri 7pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-pugilista-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The El Pugilista special. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detroit-style pizza is a type you would probably only be acquainted with here in San Francisco if you were a native Detroiter, or you have diligently worked your way through Tony Gemignani’s menu at Tony’s Pizza Napoletana. But, there’s a new Detroit-style pizza in town, popping up at Vinyl on Divisadero, as well as Harmonic Brewing, and at Prizefighter in the East Bay. \u003ca href=\"https://squarepieguys.com\">\u003cstrong>Square Pie Guys\u003c/strong>\u003c/a> is from Marc Schechter (a self-taught pizza obsessive who has worked weekends for some fellow obsessives around town, like PizzaHacker and Casey’s Pizza) and Danny Stoller, who has worked in Seattle restaurants for 12 years.\u003c/p>\n\u003cp>Detroit-style pizza is baked in a square pan (the blue steel pans were used in Detroit auto factories), and the thick, Sicilian-style pizza gets wonderfully crispy along the base and dark edges — the best part is where the cheese along the corners and edges gets all crispy (like a dream grilled cheese sandwich). The dough has great developed flavor, and the toppings are assembled with care.\u003c/p>\n\u003cfigure id=\"attachment_131737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-broccoli-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A sampling of slices from Square Pie Guys. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have put together a fun and well-thought-out menu of pies, from the clever Ron-i-Burgundy (Pavone cupping pepperoni, cheddar cheese edge, mozzarella, Bianco DiNapoli tomatoes) that deserves a tag on \u003ca href=\"https://www.instagram.com/ronicups/\">@ronicups\u003c/a> ($6/slice), and there’s a simple cheese ($5/slice), and the Mean Green Sausage Machine comes with a cheddar cheese edge, mozzarella, fennel sausage, ricotta cream sauce, charred broccoli, red pepper, and garlic ($6/slice), which they secretly finish with a drizzle of Mike’s Hot Honey on top. There was also a special one night, El Pugilista, with red sauce, mozzarella, Mexican chorizo, pickled jalapeño, chopped white onion and tomato, and finished with cilantro and lime crema ($7/slice).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The best strategy for your first time is of course to try all the different slices (ideally go with a friend so you don’t slide into a food coma). But honestly, a couple of our slices felt a little shrimpy for the price — the better deal is to get a whole pan. For example, the Ron-i-Burgundy, which you have to get, is $20 for the full pie (vs. $6 per slice). I also think you’ll end up getting a hotter pizza (the slices can sit out for a bit). Our slices didn’t come out hot enough (they were lukewarm in the middle), but when we were asked what we thought of the pizza and told them about the temp issue, they kindly sent out a couple more slices that were better. Very thoughtful service — they care about everyone having a good experience.\u003c/p>\n\u003cp>Vinyl has some good wines you can get by the glass, and there are also a couple salads on the menu you should probably order to go with all that bread and cheese.\u003c/p>\n\u003cp>Pro tip: you can \u003ca href=\"https://squarepieguys.com/order/\">order\u003c/a> your pizza ahead of time (up to three pies), that way it will be ready for you at your desired time. And you don’t have to run the risk of them being sold out, which happens around 8:45pm when they tend to sell through their 50 pies. Follow \u003ca href=\"https://www.instagram.com/squarepieguys/\">@squarepieguys\u003c/a> on Instagram to keep up with their pop-ups and more.\u003c/p>\n\u003ch2>Humphry Slocombe Turns 10 and Is Throwing a Flavor Party!\u003c/h2>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003cbr>\nMission shop: \u003ca href=\"https://goo.gl/maps/GFUMgfgL5wz\">2790A Harrison St., San Francisco\u003c/a>\u003cbr>\nDecember 28\u003cbr>\n12pm–12am\u003c/p>\n\u003cfigure id=\"attachment_131738\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/humphry-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Celebrate Humphry Slocombe's tenth birthday with a Charcuterie Board. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can you believe \u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003c/strong>\u003cb> \u003c/b>is celebrating their tenth anniversary?\u003cspan class=\"Apple-converted-space\"> \u003c/span>What is San Francisco without Secret Breakfast? They’re throwing a big fat ice cream party at their Mission shop on Friday, December 28, 2018 from 12pm until 12am. They will be scooping up free scoops, with a recommended $1 donation to their long-term charity partner, Project Open Hand. There will also be drag queens and prizes, so a good time is pretty much guaranteed.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>They are also bringing back a bunch of their OG flavors (some with a twist) to celebrate their birthday this December: Foie with Cherries, Government Cheez-It, Honey Ham with Bacon Brittle, Jesus Juice (wine and Coca-Cola with a hint of cinnamon), Candy Cap with Chocolate, Peanut Butter Curry, and After School Special (French vanilla ice cream with chocolate–covered, ridged potato chips and caramel). All month, they’re offering a special called the Charcuterie Board that will feature mini scoops of the first five flavors listed above (for $7.50). You can try all these flavors at all their scoop shops.\u003c/p>\n\u003ch2>Handmade Chilean Empanadas Make the Best Snack\u003c/h2>\n\u003cp>\u003ca href=\"http://chilelindo.com\">Chile Lindo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wrVCcqP3dtT2\">2944 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131739\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-empanada-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Goooooooool at Merkén from Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re out running errands or you skipped lunch and you want something snacky, a visit to \u003ca href=\"http://chilelindo.com\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a> in the Mission will help you out with their handmade empanadas. Owner and baker Paula Tejeda (aka The Girl From Empanada) is a native New Yorker of Chilean ancestry, and she does everything she can to promote Chilean culture — she even just held the inaugural Chilean film festival here in SF, Cine Chileno. She was known for going around the Mission with her basket of empanadas years ago but has had her own café since 2010 (it’s a walk-up window where you order, with a counter outside where you can perch with your coffee and empanada).\u003c/p>\n\u003cfigure id=\"attachment_131740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-exterior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The charming exterior of Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas are made on-site by hand and feature a variety of fillings (“pino”), including the classic made with Niman Ranch ground beef, onion, cumin, paprika, rock salt, raisins, black olive, and a slice of hard-boiled egg. You can up the exotic factor with the Goooooooool at Merkén, which adds the smoked merkén spice from the Mapuche people in Patagonia. She uses Mary’s free-range chicken in her pollo version (with green olives), and there’s jamón y queso, chilanga (cheese and jalapeño), and a vegan version too.\u003c/p>\n\u003cp>They are $6.95 each, but considering the quality of the ingredients she is using and the labor that goes into them, let alone the rent she must be paying, I’m okay with paying a little more than I would like to support this business. They warm the empanada up for you, and after a couple bites of this flaky and savory treat (which you will dip into the small container of pebre, which is like a Chilean salsa), hopefully, you’ll feel the same way.\u003c/p>\n\u003ch2>Holiday Cheers with Vintage Holiday Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDM4sj9hbiJ2\">3200 16th St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/f6eiCJV235w\">895 Bush St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/stookeys-800x796.jpeg\" alt=\"\" width=\"800\" height=\"796\">\u003cfigcaption class=\"wp-caption-text\">A selection of holiday cocktails at Stookey's Club Moderne. \u003ccite>(Matt Solario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best things about the holidays are all the festive cocktails that are designed to warm you up (in many ways). It’s also a time when some vintage and old-school holiday drinks make their appearance. One of them is the classic Tom and Jerry, made with a frothy housemade batter of eggs, sugar, nutmeg, vanilla, rum, cognac, and hot frothed milk. \u003cstrong>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/strong> in the Mission serves a Tom and Jerry from December 15–December 25 (yup, they open on Christmas Day at 7pm), and \u003cstrong>\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003c/strong> will be mixing and serving them up on Christmas Eve, starting around 10:30pm if you want to come by for a nightcap. Stookey’s will also be serving Swedish glögg, and hot buttered rum, pfeffernüsse (their liquid version of the German spice cookies), and a Christmas martini for December.\u003c/p>\n\u003cp>Elixir’s holiday cocktail menu also includes their house egg nog (and añogo, made with añejo tequila!), Hot Butt Rum (with housemade hot buttered rum batter: vanilla ice cream, butter, brown sugar, cinnamon, nutmeg, allspice, vanilla, and cardamom), their Kentucky Pilgrim (Wild Turkey 101 Bourbon infused with cardamom, cinnamon, and dried cranberry, Luxardo Maraschino, lemon, and Demerara syrup; shaken and served up with a lemon twist and made on request), the Friar Serra Flip (you gotta ask for that one too), and hot spiced cider.\u003c/p>\n\u003ch2>Timballo for New Year’s Eve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1Nz1uLP1Wcy\">4293 Piedmont Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131742\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/timballo-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The making of Dopo's timballo. \u003ccite>(Jon Smulewitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have you always dreamed of trying that timballo masterpiece at the end of Big Night? Every year for New Year’s Eve, chef-owner Jon Smulewitz \u003cstrong>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a> \u003c/strong>makes this special timballo that is a very labor-intensive process, made of nine layers that include ravioli, risotto, egg, various cheeses, and salumi, all encased in a giant, savory, pastry-crust shell and baked to a golden hue. It’s part of their three-course tasting menu for $55, which also includes traditional New Year’s cotechino sausage for good luck and chocolate zeppole. Make a \u003ca href=\"http://resy.com/cities/sf/dopo?date=2018-12-31\">reservation\u003c/a>, this evening special will get booked up soon.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131733/table-talk-detroit-style-pizza-holiday-cocktails-humphry-slocombe-turns-10",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_1653",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"featImg": "bayareabites_131735",
"label": "bayareabites_16115"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=holidays-and-traditions": {
"isFetching": false,
"latestQuery": {
"from": 12,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 651,
"relation": "eq"
},
"items": [
"bayareabites_134397",
"bayareabites_133973",
"bayareabites_133544",
"bayareabites_132655",
"bayareabites_132285",
"bayareabites_132188",
"bayareabites_132238",
"bayareabites_131913",
"bayareabites_131775",
"bayareabites_131788",
"bayareabites_131750",
"bayareabites_131733"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_holidays-and-traditions": {
"isLoading": true
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_9710": {
"type": "terms",
"id": "bayareabites_9710",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9710",
"found": true
},
"relationships": {},
"featImg": null,
"name": "featured",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "featured Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4164,
"slug": "featured",
"isLoading": false,
"link": "/bayareabites/tag/featured"
},
"bayareabites_16452": {
"type": "terms",
"id": "bayareabites_16452",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16452",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Las Crónicas Del Taco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Las Crónicas Del Taco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100782,
"slug": "las-cronicas-del-taco",
"isLoading": false,
"link": "/bayareabites/tag/las-cronicas-del-taco"
},
"bayareabites_758": {
"type": "terms",
"id": "bayareabites_758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1868,
"slug": "mexican-food",
"isLoading": false,
"link": "/bayareabites/tag/mexican-food"
},
"bayareabites_15182": {
"type": "terms",
"id": "bayareabites_15182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Netflix",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Netflix Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99512,
"slug": "netflix",
"isLoading": false,
"link": "/bayareabites/tag/netflix"
},
"bayareabites_16451": {
"type": "terms",
"id": "bayareabites_16451",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16451",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the taco chronicles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the taco chronicles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100781,
"slug": "the-taco-chronicles",
"isLoading": false,
"link": "/bayareabites/tag/the-taco-chronicles"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_49": {
"type": "terms",
"id": "bayareabites_49",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "49",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1916,
"slug": "dessert",
"isLoading": false,
"link": "/bayareabites/tag/dessert"
},
"bayareabites_13419": {
"type": "terms",
"id": "bayareabites_13419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7888,
"slug": "guides",
"isLoading": false,
"link": "/bayareabites/tag/guides"
},
"bayareabites_2327": {
"type": "terms",
"id": "bayareabites_2327",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2327",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1731,
"slug": "pride",
"isLoading": false,
"link": "/bayareabites/tag/pride"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_8399": {
"type": "terms",
"id": "bayareabites_8399",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8399",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Humphry Slocombe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Humphry Slocombe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2852,
"slug": "humphry-slocombe",
"isLoading": false,
"link": "/bayareabites/tag/humphry-slocombe"
},
"bayareabites_16406": {
"type": "terms",
"id": "bayareabites_16406",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16406",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juanita more",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juanita more Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100736,
"slug": "juanita-more",
"isLoading": false,
"link": "/bayareabites/tag/juanita-more"
},
"bayareabites_16115": {
"type": "terms",
"id": "bayareabites_16115",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16115",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED's Table Talk",
"description": "KQED's Table Talk is Marcia Gagliardi's new weekly column where she shares five timely and tasty food + drink activities including: events, restaurant openings and pop-ups.\r\n\r\nMarcia has been writing tablehopper, a weekly e-column about the Bay Area dining scene, since 2006. She is a “culinary concierge” and has made her passion for exploring restaurants and the food scene a profession.\r\n\r\nSo, visit Table Talk every Monday to get the scoop on some of the most delicious things to do in the Bay Area right now.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "KQED's Table Talk is Marcia Gagliardi's new weekly column where she shares five timely and tasty food + drink activities including: events, restaurant openings and pop-ups. Marcia has been writing tablehopper, a weekly e-column about the Bay Area dining scene, since 2006. She is a “culinary concierge” and has made her passion for exploring restaurants and the food scene a profession. So, visit Table Talk every Monday to get the scoop on some of the most delicious things to do in the Bay Area right now.",
"title": "KQED's Table Talk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100445,
"slug": "kqeds-table-talk",
"isLoading": false,
"link": "/bayareabites/series/kqeds-table-talk"
},
"bayareabites_15155": {
"type": "terms",
"id": "bayareabites_15155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99485,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/category/north-bay"
},
"bayareabites_1121": {
"type": "terms",
"id": "bayareabites_1121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "event",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "event Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1000,
"slug": "event",
"isLoading": false,
"link": "/bayareabites/tag/event"
},
"bayareabites_9064": {
"type": "terms",
"id": "bayareabites_9064",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9064",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mardi Gras",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mardi Gras Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3518,
"slug": "mardi-gras",
"isLoading": false,
"link": "/bayareabites/tag/mardi-gras"
},
"bayareabites_1180": {
"type": "terms",
"id": "bayareabites_1180",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1180",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sandwiches",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sandwiches Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1040,
"slug": "sandwiches",
"isLoading": false,
"link": "/bayareabites/tag/sandwiches"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_1784": {
"type": "terms",
"id": "bayareabites_1784",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1784",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1399,
"slug": "chinese-new-year",
"isLoading": false,
"link": "/bayareabites/tag/chinese-new-year"
},
"bayareabites_3529": {
"type": "terms",
"id": "bayareabites_3529",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3529",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lunar new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lunar new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2343,
"slug": "lunar-new-year",
"isLoading": false,
"link": "/bayareabites/tag/lunar-new-year"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_8986": {
"type": "terms",
"id": "bayareabites_8986",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8986",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spring recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spring recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3439,
"slug": "spring-recipes",
"isLoading": false,
"link": "/bayareabites/tag/spring-recipes"
},
"bayareabites_16284": {
"type": "terms",
"id": "bayareabites_16284",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16284",
"found": true
},
"relationships": {},
"featImg": null,
"name": "winter recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "winter recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100614,
"slug": "winter-recipes",
"isLoading": false,
"link": "/bayareabites/tag/winter-recipes"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_15913": {
"type": "terms",
"id": "bayareabites_15913",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15913",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Asian-American",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Asian-American Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100243,
"slug": "asian-american",
"isLoading": false,
"link": "/bayareabites/tag/asian-american"
},
"bayareabites_14780": {
"type": "terms",
"id": "bayareabites_14780",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14780",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5487,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/tag/food-art"
},
"bayareabites_15122": {
"type": "terms",
"id": "bayareabites_15122",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15122",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Christmas Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\" />\r\n\r\nWho doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Who doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"title": "Christmas Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99452,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/series/christmas-recipes"
},
"bayareabites_12744": {
"type": "terms",
"id": "bayareabites_12744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7207,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/category/christmas-recipes"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_987": {
"type": "terms",
"id": "bayareabites_987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 898,
"slug": "diy",
"isLoading": false,
"link": "/bayareabites/tag/diy"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
