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"disqusTitle": "Get Your Beignets Ready for Mardi Gras",
"title": "Get Your Beignets Ready for Mardi Gras",
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"content": "\u003cfigure id=\"attachment_78532\" class=\"wp-caption aligncenter\" style=\"max-width: 2386px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\" alt=\"Finished beignets. Photo: Stephanie Rosenbaum\" width=\"2386\" height=\"1634\" class=\"size-full wp-image-78532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished beignets. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, or Fat Tuesday--the last day of revelry and indulgence before the Catholic observance of Lent--falls on \u003cdel datetime=\"2016-02-09T22:32:47+00:00\">March 4\u003c/del> February 9 this year (2016), but cities from New Orleans to Venice to Rio de Janeiro are already getting the party started, with all manner of celebrations going on. \u003c/p>\n\u003cp>Lent is typically observed with austerity and sobriety, with Catholics tasked with following a spare, meatless diet in the 40 days preceding Easter. Between Epiphany and Lent, however, comes \u003cem>carnevale\u003c/em>, or carnival, a celebration of the flesh that often culminates in fanciful masked balls and fantastically costumed parades, with roots in pre-Christian folk customs. San Francisco's own dance-happy \u003ca href=\"http://carnavalsanfrancisco.org/\">Carnaval\u003c/a> parade is typically held in late May, a more flesh-friendly time for dancing down Mission Street in little more than giant feathers and a strategically placed sequin or two. \u003c/p>\n\u003cp>Although Mardi Gras parties happen throughout Europe, Greece, the Caribbean, Mexico, and South and Central America, the holiday is most closely associated with the culture, food, and music of New Orleans. While the purple-gold-and-green-glazed \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> is a staple for the holiday, there's no denying that the puffy yeast-raised doughnuts known as beignets--in all their freshly fried, powdered-sugar glory--are a delight of Big Easy proportions every day. \u003c/p>\n\u003cp>You can find them on brunch and/or dinner menus at many Southern-themed restaurants in San Francisco and Oakland, including \u003ca href=\"http://www.boxingroom.com\">Boxing Room\u003c/a> in Hayes Valley, \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's Soul Food\u003c/a> in the Tenderloin (which makes both sweet and savory versions), \u003ca href=\"http://www.theelitecafe.com\">the Elite Cafe\u003c/a> in Pacific Heights, \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Potrero's Dogpatch neighborhood, \u003ca href=\"http://www.bistroboudin.com\">Bistro Boudin\u003c/a> at Fisherman's Wharf, \u003ca href=\"http://www.1300fillmore.com\">1300 on Fillmore\u003c/a> in the Western Addition, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> in Uptown Oakland and \u003ca href=\"http://www.brownsugarkitchen.com\">Brown Sugar Kitchen\u003c/a> in West Oakland. You'll even find orange-blossom beignets on the dessert menu at the Basque restaurant \u003ca href=\"http://www.piperade.com/\">Piperade\u003c/a>, near Telegraph Hill. \u003c/p>\n\u003cp>But the best beignet is the freshest beignet, and for that, nothing beats making your own. The dough is a simple yeast dough that's mixed up in minutes, then left to rise for an hour. Cut into squares and dropped into hot oil, the dough swells into golden brown puffs almost instantly, ready for dusting in powdered sugar. Serve with a steaming cup of cafe au lait, and \u003cem>laissez les bons temps roulez!\u003c/em>\u003c/p>\n\u003ch3>Beignets\u003c/h3>\n\u003cp>\u003cem>Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0983859590/kqedorg-20\">World of Doughnuts: More than 50 Delectable Recipes from Around the Globe\u003c/a>, by Stephanie Rosenbaum.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can play around with the flavorings of these beignets as you wish. Instead of vanilla, try a tablespoon of orange flower water, found in Middle Eastern groceries, or 1/2 teaspoon freshly grated nutmeg. \u003c/p>\n\u003cp>\u003cem>Makes about 14 beignets\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78528\" class=\"wp-caption aligncenter\" style=\"max-width: 2216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\" alt=\"Beignet ingredients. Photo: Stephanie Rosenbaum\" width=\"2216\" height=\"1794\" class=\"size-full wp-image-78528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignet ingredients. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp active dry yeast, dissolved in 1 tbsp warm water\u003c/li>\n\u003cli>2 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>1/2 cup milk\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 egg, beaten\u003c/li>\n\u003cli>1/2 vanilla bean, split, or 2 tsp vanilla extract\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003cli>Powdered sugar for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a small saucepan, heat milk and butter until milk is hot but not boiling and butter is melted. If using vanilla bean, scrape seeds into milk with the tip of a knife. Set aside.\u003c/p>\n\u003cp>2. In a large bowl, whisk flour, sugar, and salt together. Pour in hot milk and stir into a clumpy dough. Add egg, yeast, and vanilla extract if using. Stir well, then knead gently a few times to make a rough dough. Cover with a towel and set aside in a warm place for 1 hour, until doubled in bulk. \u003c/p>\n\u003cfigure id=\"attachment_78529\" class=\"wp-caption aligncenter\" style=\"max-width: 2270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\" alt=\"Squares of dough ready to fry. Photo: Stephanie Rosenbaum\" width=\"2270\" height=\"1678\" class=\"size-full wp-image-78529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squares of dough ready to fry. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>3. Pat dough into a rectangle about 1/2-inch thick. Cut into roughly even squares, about 2\"x 2\". Spread out a baking sheet, cover with towel and return to warm place to rise for another 15-20 minutes. \u003c/p>\n\u003cp>4. While beignets are rising, heat the oil. Fill a wide, heavy saucepan or Dutch oven with oil to a depth of about 4 inches. Heat over medium-high heat to 365ºF, checking frequently with an instant-read digital thermometer. \u003c/p>\n\u003cfigure id=\"attachment_78530\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\" alt=\"Beignets frying. Photo: Stephanie Roseumbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78530\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets frying. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>5. When oil is hot, reduce heat to medium and add beignets in batches, about 4 to 6 at a time depending on the size of your pan. The beignets will sink, then float to the top. Fry for about 60 to 90 seconds, until golden brown, then flip over to fry the other side. When both sides are golden, remove to a cooling rack. Fry remaining beignets.\u003c/p>\n\u003cfigure id=\"attachment_78531\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\" alt=\"Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>6. Transfer beignets to a serving plate. Using a fine-mesh strainer, shake powdered sugar over beignets to coat. Serve immediately--beignets are best when still warm. \u003c/p>\n\n",
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"excerpt": "It's Mardi Gras season, a perfect time to enjoy New Orleans-style beignets. Find out which Bay Area restaurants are offering these tasty doughnuts, and try Stephanie Rosenbaum's easy recipe for making fresh beignets at home. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78532\" class=\"wp-caption aligncenter\" style=\"max-width: 2386px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\" alt=\"Finished beignets. Photo: Stephanie Rosenbaum\" width=\"2386\" height=\"1634\" class=\"size-full wp-image-78532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished beignets. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, or Fat Tuesday--the last day of revelry and indulgence before the Catholic observance of Lent--falls on \u003cdel datetime=\"2016-02-09T22:32:47+00:00\">March 4\u003c/del> February 9 this year (2016), but cities from New Orleans to Venice to Rio de Janeiro are already getting the party started, with all manner of celebrations going on. \u003c/p>\n\u003cp>Lent is typically observed with austerity and sobriety, with Catholics tasked with following a spare, meatless diet in the 40 days preceding Easter. Between Epiphany and Lent, however, comes \u003cem>carnevale\u003c/em>, or carnival, a celebration of the flesh that often culminates in fanciful masked balls and fantastically costumed parades, with roots in pre-Christian folk customs. San Francisco's own dance-happy \u003ca href=\"http://carnavalsanfrancisco.org/\">Carnaval\u003c/a> parade is typically held in late May, a more flesh-friendly time for dancing down Mission Street in little more than giant feathers and a strategically placed sequin or two. \u003c/p>\n\u003cp>Although Mardi Gras parties happen throughout Europe, Greece, the Caribbean, Mexico, and South and Central America, the holiday is most closely associated with the culture, food, and music of New Orleans. While the purple-gold-and-green-glazed \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> is a staple for the holiday, there's no denying that the puffy yeast-raised doughnuts known as beignets--in all their freshly fried, powdered-sugar glory--are a delight of Big Easy proportions every day. \u003c/p>\n\u003cp>You can find them on brunch and/or dinner menus at many Southern-themed restaurants in San Francisco and Oakland, including \u003ca href=\"http://www.boxingroom.com\">Boxing Room\u003c/a> in Hayes Valley, \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's Soul Food\u003c/a> in the Tenderloin (which makes both sweet and savory versions), \u003ca href=\"http://www.theelitecafe.com\">the Elite Cafe\u003c/a> in Pacific Heights, \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Potrero's Dogpatch neighborhood, \u003ca href=\"http://www.bistroboudin.com\">Bistro Boudin\u003c/a> at Fisherman's Wharf, \u003ca href=\"http://www.1300fillmore.com\">1300 on Fillmore\u003c/a> in the Western Addition, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> in Uptown Oakland and \u003ca href=\"http://www.brownsugarkitchen.com\">Brown Sugar Kitchen\u003c/a> in West Oakland. You'll even find orange-blossom beignets on the dessert menu at the Basque restaurant \u003ca href=\"http://www.piperade.com/\">Piperade\u003c/a>, near Telegraph Hill. \u003c/p>\n\u003cp>But the best beignet is the freshest beignet, and for that, nothing beats making your own. The dough is a simple yeast dough that's mixed up in minutes, then left to rise for an hour. Cut into squares and dropped into hot oil, the dough swells into golden brown puffs almost instantly, ready for dusting in powdered sugar. Serve with a steaming cup of cafe au lait, and \u003cem>laissez les bons temps roulez!\u003c/em>\u003c/p>\n\u003ch3>Beignets\u003c/h3>\n\u003cp>\u003cem>Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0983859590/kqedorg-20\">World of Doughnuts: More than 50 Delectable Recipes from Around the Globe\u003c/a>, by Stephanie Rosenbaum.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can play around with the flavorings of these beignets as you wish. Instead of vanilla, try a tablespoon of orange flower water, found in Middle Eastern groceries, or 1/2 teaspoon freshly grated nutmeg. \u003c/p>\n\u003cp>\u003cem>Makes about 14 beignets\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78528\" class=\"wp-caption aligncenter\" style=\"max-width: 2216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\" alt=\"Beignet ingredients. Photo: Stephanie Rosenbaum\" width=\"2216\" height=\"1794\" class=\"size-full wp-image-78528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignet ingredients. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp active dry yeast, dissolved in 1 tbsp warm water\u003c/li>\n\u003cli>2 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>1/2 cup milk\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 egg, beaten\u003c/li>\n\u003cli>1/2 vanilla bean, split, or 2 tsp vanilla extract\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003cli>Powdered sugar for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a small saucepan, heat milk and butter until milk is hot but not boiling and butter is melted. If using vanilla bean, scrape seeds into milk with the tip of a knife. Set aside.\u003c/p>\n\u003cp>2. In a large bowl, whisk flour, sugar, and salt together. Pour in hot milk and stir into a clumpy dough. Add egg, yeast, and vanilla extract if using. Stir well, then knead gently a few times to make a rough dough. Cover with a towel and set aside in a warm place for 1 hour, until doubled in bulk. \u003c/p>\n\u003cfigure id=\"attachment_78529\" class=\"wp-caption aligncenter\" style=\"max-width: 2270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\" alt=\"Squares of dough ready to fry. Photo: Stephanie Rosenbaum\" width=\"2270\" height=\"1678\" class=\"size-full wp-image-78529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squares of dough ready to fry. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>3. Pat dough into a rectangle about 1/2-inch thick. Cut into roughly even squares, about 2\"x 2\". Spread out a baking sheet, cover with towel and return to warm place to rise for another 15-20 minutes. \u003c/p>\n\u003cp>4. While beignets are rising, heat the oil. Fill a wide, heavy saucepan or Dutch oven with oil to a depth of about 4 inches. Heat over medium-high heat to 365ºF, checking frequently with an instant-read digital thermometer. \u003c/p>\n\u003cfigure id=\"attachment_78530\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\" alt=\"Beignets frying. Photo: Stephanie Roseumbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78530\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets frying. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>5. When oil is hot, reduce heat to medium and add beignets in batches, about 4 to 6 at a time depending on the size of your pan. The beignets will sink, then float to the top. Fry for about 60 to 90 seconds, until golden brown, then flip over to fry the other side. When both sides are golden, remove to a cooling rack. Fry remaining beignets.\u003c/p>\n\u003cfigure id=\"attachment_78531\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\" alt=\"Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>6. Transfer beignets to a serving plate. Using a fine-mesh strainer, shake powdered sugar over beignets to coat. Serve immediately--beignets are best when still warm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren",
"title": "Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78081\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\" alt=\" Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of Greg and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/\">Shelley Lindgren\u003c/a>. He is co-owner of some of the top craft cocktail bars in the city (\u003ca href=\"http://www.ryesf.com/\" target=\"_blank\">Rye\u003c/a>, \u003ca href=\"http://www.15romolo.com/\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.rosewoodbar.com/\" target=\"_blank\">Rosewood Bar\u003c/a>), as well as co-owner of the craft cocktail catering company in the city, \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a>. Shelley is the owner and wine director of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>, \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and \u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\">A16 Rockridge\u003c/a> as well as being a cookbook author and teacher. \u003c/p>\n\u003cp>She is like the fairy godmother of wine and Italian food. Very few people can make you feel so comfortable and she possesses a deep wisdom about wine. Greg is somewhat of a cocktail savant with encyclopedic knowledge on the history of cocktails. \u003c/p>\n\u003cp>The Lindgrens caught up with Bay Area Bites recently and shared Valentine’s wine and cocktail recommendations that work no matter what one’s love status may be. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We met the summer of 1998 while I was working at Fleur De Lys. Greg and Jon had just opened 15 Romolo, and the Fleur staff would go there every night after work. Greg always had my drink waiting for me. One night, he asked me to a breakfast date at Suppenküche in Hayes Valley. The rest is history. We've been married 13 years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work in similar and overlapping industries?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We try and keep work separate so that we don't become overwhelmed with the everyday grind, but we use each other as sounding boards for ideas, and, of course, wine and cocktail recommendations. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you negotiate work vs. home life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> We check in with each other, and see who can pick up kids and if we need to book a last minute sitter. Some weeks are more packed than others, but we're used to juggling and late hours. \u003c/p>\n\u003cfigure id=\"attachment_78095\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\" alt=\"Lindgren family photo. Photo courtesy of the Lindgrens\" width=\"500\" class=\"size-full wp-image-78095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindgren family photo. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A16 SF is at the ten-year mark and Greg, you are seeing growth in your businesses. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> A16 catering recently had our first event alongside Rye on the Road. We had a blast and are looking forward to more events. Greg has been instrumental sharing advice from his experience in this department with Rye on the Road. There is still so much research and work to develop both A16 and SPQR. It is a marathon lifestyle and something we always want to grow with our wonderful team. We love what we do!\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> \u003ca href=\"http://www.ryeontheroad.com/\" target=\"_blank\">Rye on the Road\u003c/a> is getting it’s own commissary/studio in SOMA this year. For the last several years we have been running our offsite operations from the bar. This space will allow us to maintain our growth, and serve as a resource where we develop our bar ideas.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who pours at home? What are you drinking these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> Sometimes we don't want to open a bottle of wine, so we happily opt for dabbling into Greg's Amaro collection that he has been building over the last 14 years. When we do drink at home, everyone pours (mostly wine). Our boys Finn and Asher take great pride in pouring a glass for Mom and Dad. We are starting them in service early! Tasting will have to wait until they are older though.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving for Valentine’s Day?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We are beaming with excitement to welcome back as a guest A16's opening executive chef, Christophe Hille, whom we owe so much for our menu focus and food development at A16. It's wonderfully nostalgic and a great reminder of how fortunate we are to have so many people who have supported us all these years. Party time! Also, Valentine's Day is A16's anniversary.\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren: \u003c/strong>My cocktail, My Bitter Valentine, is the special of the day for Rye. It’s a cocktail for everyone else on Valentine’s Day, not just couples.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your favorite drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> I love a Sazerac, or a Highball made with Japanese whisky.\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren: \u003c/strong>I’m a Negroni girl, and have been for years and years.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration for your work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> Life here in San Francisco, and travel. \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> I learn so much from our Italian winemaker friends, many who make the journey to San Francisco this time of year for events. It is a reminder to always put our best foot forward and show as much hospitality as possible. I love it and feel inspired every year I get to see them here. The world seems very small sometimes.\u003c/p>\n\u003cp>\u003cstrong>Shelley’s Wine Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.damianociolli.it/en/\" target=\"_blank\">\u003cstrong>Damiano Ciolli\u003c/strong>\u003c/a>, '\u003ca href=\"http://www.damianociolli.it/en/wines.html\" target=\"_blank\">\u003cstrong>Silene\u003c/strong>\u003c/a>', \u003cstrong>Olevano Cesanese, Lazio 2009\u003c/strong>:\u003cbr>\nFor many years, Cesane-based red wines were not easy to find exported outside the demands of Rome. Quality-focused, small producers, like Damiano Ciolli, make incredibly versatile wines that I have had so much fun pairing with a wide range of foods from artichokes to porchetta. \u003c/p>\n\u003cp>\u003ca href=\"http://omwines.com/germano-ettore\" target=\"_blank\">\u003cstrong>Ettore Germano\u003c/strong>\u003c/a> \u003cstrong>'Rosanna,' Brut Rose, Piemonte\u003c/strong>:\u003cbr>\nI often think pink with bubbles on Valentine's Day. In fact, we always offer at least one rose sparkling at A16, SPQR and A16 Rockridge. As a longtime fan of Sergio Germano and his talented winemaking, his newest sparkling release, 'Rosanna' is my new obsession. Sergio likes to drink great Champagne and it shows with the quality of Nebbiolo sparkling he was able to create here. It has great effervescence, rose petals, biscuity nose and elegance that have me wanting to pour it for everyone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantiniereimports.com/uploads/1/4/8/5/14856718/pietracupa_web.pdf\" target=\"_blank\">\u003cstrong>Pietracupa\u003c/strong>\u003c/a>, \u003cstrong>Greco di Tufo, Campania 2012\u003c/strong>:\u003cbr>\nSabino Loffredo will be joining us for our 10th anniversary at A16. He is not only one of the most talented white winemakers in Italy, he is a star of Campania. He makes wines he believes in and they have become a benchmark for greatness of Fiano di Avellino and Greco di Tufo. From bitter greens like kale and dandelion to fish and braised meats, this fabulous Greco di Tufo is complex and delicate, making it a really fun wine to recommend and a go-to for drinking.\u003c/p>\n\u003cfigure id=\"attachment_78079\" class=\"wp-caption aligncenter\" style=\"max-width: 661px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700-661x1024.jpg\" alt=\"My Bitter Valentine. Photo: Ryan Robles Public Relations\" width=\"661\" height=\"1024\" class=\"size-large wp-image-78079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My Bitter Valentine. Photo: Ryan Robles Public Relations\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Greg’s “My Bitter Valentine” Cocktail Recipe\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3/4 oz. Campari\u003c/li>\n\u003cli>1/2 oz. Aperol\u003c/li>\n\u003cli>3/4 oz. Cocchi Vermouth\u003c/li>\n\u003cli>1/2 oz. Blood Orange Juice\u003c/li>\n\u003cli>3 oz. Seltzer\u003c/li>\n\u003cli>Dash of Regan’s Orange Bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine ingredients and serve tall over ice with a blood orange slice.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nShelley Lindgren's Twitter: \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>\u003cbr>\nGreg Lindgren's Twitter: \u003ca href=\"https://twitter.com/Rye_on_the_Road\">@Rye_on_the_Road\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com//\">\u003cstrong>A16 SF\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16SF\">A16 SF\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com//\">\u003cstrong>A16 Rockridge\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16Rockridge\">@A16Rockridge\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge?ws&nr\">A16 Rockridge\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com//\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SPQRFillmore\">@SPQRFillmore\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryesf.com//\">\u003cstrong>Rye & Rye on the Road\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ryesf\">@ryesf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rye/49406035861\">Rye\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com//\">\u003cstrong>15 Romolo\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/15Romolo\">@15Romolo\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/15Romolo\">15 Romolo\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rosewoodbar.com//\">\u003cstrong>Rosewood Bar\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rosewood-Bar/85220335096\">Rosewood Bar\u003c/a> \u003c/p>\n\n",
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"excerpt": "Greg and Shelley Lindgren share news on their businesses: his Rye on the Road will soon get new digs, and A16 celebrates its anniversary on Valentine's Day. The power hospitality couple share wine and cocktail ideas that are fun and interesting...including a recipe for “My Bitter Valentine” which will be the Valentine's day special at Rye.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78081\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\" alt=\" Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of Greg and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/\">Shelley Lindgren\u003c/a>. He is co-owner of some of the top craft cocktail bars in the city (\u003ca href=\"http://www.ryesf.com/\" target=\"_blank\">Rye\u003c/a>, \u003ca href=\"http://www.15romolo.com/\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.rosewoodbar.com/\" target=\"_blank\">Rosewood Bar\u003c/a>), as well as co-owner of the craft cocktail catering company in the city, \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a>. Shelley is the owner and wine director of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>, \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and \u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\">A16 Rockridge\u003c/a> as well as being a cookbook author and teacher. \u003c/p>\n\u003cp>She is like the fairy godmother of wine and Italian food. Very few people can make you feel so comfortable and she possesses a deep wisdom about wine. Greg is somewhat of a cocktail savant with encyclopedic knowledge on the history of cocktails. \u003c/p>\n\u003cp>The Lindgrens caught up with Bay Area Bites recently and shared Valentine’s wine and cocktail recommendations that work no matter what one’s love status may be. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We met the summer of 1998 while I was working at Fleur De Lys. Greg and Jon had just opened 15 Romolo, and the Fleur staff would go there every night after work. Greg always had my drink waiting for me. One night, he asked me to a breakfast date at Suppenküche in Hayes Valley. The rest is history. We've been married 13 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work in similar and overlapping industries?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We try and keep work separate so that we don't become overwhelmed with the everyday grind, but we use each other as sounding boards for ideas, and, of course, wine and cocktail recommendations. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you negotiate work vs. home life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> We check in with each other, and see who can pick up kids and if we need to book a last minute sitter. Some weeks are more packed than others, but we're used to juggling and late hours. \u003c/p>\n\u003cfigure id=\"attachment_78095\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\" alt=\"Lindgren family photo. Photo courtesy of the Lindgrens\" width=\"500\" class=\"size-full wp-image-78095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindgren family photo. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A16 SF is at the ten-year mark and Greg, you are seeing growth in your businesses. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> A16 catering recently had our first event alongside Rye on the Road. We had a blast and are looking forward to more events. Greg has been instrumental sharing advice from his experience in this department with Rye on the Road. There is still so much research and work to develop both A16 and SPQR. It is a marathon lifestyle and something we always want to grow with our wonderful team. We love what we do!\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> \u003ca href=\"http://www.ryeontheroad.com/\" target=\"_blank\">Rye on the Road\u003c/a> is getting it’s own commissary/studio in SOMA this year. For the last several years we have been running our offsite operations from the bar. This space will allow us to maintain our growth, and serve as a resource where we develop our bar ideas.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who pours at home? What are you drinking these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> Sometimes we don't want to open a bottle of wine, so we happily opt for dabbling into Greg's Amaro collection that he has been building over the last 14 years. When we do drink at home, everyone pours (mostly wine). Our boys Finn and Asher take great pride in pouring a glass for Mom and Dad. We are starting them in service early! Tasting will have to wait until they are older though.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving for Valentine’s Day?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We are beaming with excitement to welcome back as a guest A16's opening executive chef, Christophe Hille, whom we owe so much for our menu focus and food development at A16. It's wonderfully nostalgic and a great reminder of how fortunate we are to have so many people who have supported us all these years. Party time! Also, Valentine's Day is A16's anniversary.\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren: \u003c/strong>My cocktail, My Bitter Valentine, is the special of the day for Rye. It’s a cocktail for everyone else on Valentine’s Day, not just couples.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your favorite drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> I love a Sazerac, or a Highball made with Japanese whisky.\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren: \u003c/strong>I’m a Negroni girl, and have been for years and years.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration for your work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> Life here in San Francisco, and travel. \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> I learn so much from our Italian winemaker friends, many who make the journey to San Francisco this time of year for events. It is a reminder to always put our best foot forward and show as much hospitality as possible. I love it and feel inspired every year I get to see them here. The world seems very small sometimes.\u003c/p>\n\u003cp>\u003cstrong>Shelley’s Wine Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.damianociolli.it/en/\" target=\"_blank\">\u003cstrong>Damiano Ciolli\u003c/strong>\u003c/a>, '\u003ca href=\"http://www.damianociolli.it/en/wines.html\" target=\"_blank\">\u003cstrong>Silene\u003c/strong>\u003c/a>', \u003cstrong>Olevano Cesanese, Lazio 2009\u003c/strong>:\u003cbr>\nFor many years, Cesane-based red wines were not easy to find exported outside the demands of Rome. Quality-focused, small producers, like Damiano Ciolli, make incredibly versatile wines that I have had so much fun pairing with a wide range of foods from artichokes to porchetta. \u003c/p>\n\u003cp>\u003ca href=\"http://omwines.com/germano-ettore\" target=\"_blank\">\u003cstrong>Ettore Germano\u003c/strong>\u003c/a> \u003cstrong>'Rosanna,' Brut Rose, Piemonte\u003c/strong>:\u003cbr>\nI often think pink with bubbles on Valentine's Day. In fact, we always offer at least one rose sparkling at A16, SPQR and A16 Rockridge. As a longtime fan of Sergio Germano and his talented winemaking, his newest sparkling release, 'Rosanna' is my new obsession. Sergio likes to drink great Champagne and it shows with the quality of Nebbiolo sparkling he was able to create here. It has great effervescence, rose petals, biscuity nose and elegance that have me wanting to pour it for everyone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantiniereimports.com/uploads/1/4/8/5/14856718/pietracupa_web.pdf\" target=\"_blank\">\u003cstrong>Pietracupa\u003c/strong>\u003c/a>, \u003cstrong>Greco di Tufo, Campania 2012\u003c/strong>:\u003cbr>\nSabino Loffredo will be joining us for our 10th anniversary at A16. He is not only one of the most talented white winemakers in Italy, he is a star of Campania. He makes wines he believes in and they have become a benchmark for greatness of Fiano di Avellino and Greco di Tufo. From bitter greens like kale and dandelion to fish and braised meats, this fabulous Greco di Tufo is complex and delicate, making it a really fun wine to recommend and a go-to for drinking.\u003c/p>\n\u003cfigure id=\"attachment_78079\" class=\"wp-caption aligncenter\" style=\"max-width: 661px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700-661x1024.jpg\" alt=\"My Bitter Valentine. Photo: Ryan Robles Public Relations\" width=\"661\" height=\"1024\" class=\"size-large wp-image-78079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My Bitter Valentine. Photo: Ryan Robles Public Relations\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Greg’s “My Bitter Valentine” Cocktail Recipe\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3/4 oz. Campari\u003c/li>\n\u003cli>1/2 oz. Aperol\u003c/li>\n\u003cli>3/4 oz. Cocchi Vermouth\u003c/li>\n\u003cli>1/2 oz. Blood Orange Juice\u003c/li>\n\u003cli>3 oz. Seltzer\u003c/li>\n\u003cli>Dash of Regan’s Orange Bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine ingredients and serve tall over ice with a blood orange slice.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nShelley Lindgren's Twitter: \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>\u003cbr>\nGreg Lindgren's Twitter: \u003ca href=\"https://twitter.com/Rye_on_the_Road\">@Rye_on_the_Road\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com//\">\u003cstrong>A16 SF\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16SF\">A16 SF\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com//\">\u003cstrong>A16 Rockridge\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16Rockridge\">@A16Rockridge\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge?ws&nr\">A16 Rockridge\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com//\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SPQRFillmore\">@SPQRFillmore\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryesf.com//\">\u003cstrong>Rye & Rye on the Road\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ryesf\">@ryesf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rye/49406035861\">Rye\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com//\">\u003cstrong>15 Romolo\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/15Romolo\">@15Romolo\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/15Romolo\">15 Romolo\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Conversation Hearts are a Fun Project for Valentine’s Day",
"title": "DIY Conversation Hearts are a Fun Project for Valentine’s Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\" alt=\"Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Like many kids, my favorite part of Valentine’s Day was the candy. A box of miniature heart-shaped chocolates was the ultimate prize, but I didn’t hold back from noshing on the copious lollipops, hard candies, and cookies that crossed my path on February 14. Inevitably, I ate my fair share of conversation hearts, those little chalky sugar bombs stamped with hilarious (to an 8-year-old) messages like “FAX ME,” “XOXO,” and “ASK ME.” I didn’t care that the candies were basically flavorless; a sugar high was the end goal.\u003c/p>\n\u003cp>These days, I’d likely only purchase a box of conversation hearts to hunt for modernized messages (“OK CUPID ME”?). A more flavorful way to satisfy any nostalgic cravings is to make them at home. The ingredient list is fairly simple—conversation hearts are, after all, mostly just sugar—and the flavoring, coloring, and decorating options are endless. Best of all for anyone with a family, the candy is very hard to screw up. It’s the perfect project for tackling with kids.\u003c/p>\n\u003cfigure id=\"attachment_77962\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\" alt=\"To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the sugar (I use confectioner’s), you’ll need unflavored gelatin, salt, food coloring, flavor extracts, and a bottle of soda. I used a bottle of fancy ginger ale to add a bit of spice to the candies, but you could use Sprite, sparkling cider, sparkling lemonade, or anything that strikes your fancy. Keep in mind that colored liquids will color the final candies, so try and stick to something clear or light-colored. You will also want to coordinate the extracts with the soda choice. I used lemon, peppermint, almond, and vanilla extracts; these all matched well to the ginger ale. The number of flavors used is entirely up to you.\u003c/p>\n\u003cfigure id=\"attachment_77957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\" alt=\"Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, you will first need to “bloom,” or hydrate, the gelatin. First, mix the gelatin with the soda in the bowl of a stand mixer and let the mixture rest for about five minutes. Meanwhile, set up a double boiler by bringing a small pot of water to a simmer over medium heat. Once the water is steaming, place the mixer bowl on top of the water, making sure that the bottom of the bowl doesn’t touch the water. Stir the gelatin mixture occasionally until the granules are completely dissolved. Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation.\u003c/p>\n\u003cp>Now place the bowl in a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit of an arm workout. Add 1 cup of confectioner’s sugar and beat until the sugar is combined. At this point, the mixture will be a thin, syrupy liquid.\u003c/p>\n\u003cfigure id=\"attachment_77958\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\" alt=\"Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Continue to add the powdered sugar about 1 cup at a time, until the mixture turns into a thick, malleable dough. It shouldn’t be terribly sticky. You’ll probably have a little extra powdered sugar, which you will use for kneading and rolling out the dough. Transfer the dough to a countertop that has been lightly dusted with powdered sugar. \u003c/p>\n\u003cfigure id=\"attachment_77963\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\" alt=\"To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Knead the dough as you would bread until it is smooth and no longer sticky. At this point, it should have the same texture as \u003ca href=\"http://en.wikipedia.org/wiki/Play-Doh\">Play-Doh\u003c/a>. Divide the dough into however many portions you’d like. I made four different flavors of conversation hearts, so I divided the dough into four equal portions. Keep the dough portions covered with plastic wrap.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To protect your hands from staining, you will want to use disposable rubber gloves or a few Ziplock bags when coloring the candies. You’ll need one pair of gloves or one bag per color. If you’re using gloves, put them on first. If you’re using bags, you’ll add the coloring to the dough before placing it in a bag.\u003c/p>\n\u003cfigure id=\"attachment_77964\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\" alt=\"Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77959\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\" alt=\"Knead the dough until the color is uniform throughout. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-77959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the dough until the color is uniform throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, make an indentation in the center of one piece of dough. Add a few drops each of food coloring and a flavoring extract. I tried to coordinate coloring with flavoring, but some matches are better than others (green=peppermint, yellow=lemon, blue=almond, pink=vanilla). Knead the dyed portion of dough until the color is uniform. You will likely need to sprinkle a bit more powdered sugar onto the dough to keep it from sticking to the counter. Taste a bit of dough and adjust the flavoring and coloring if necessary. Repeat with the remaining portions of dough.\u003c/p>\n\u003cfigure id=\"attachment_77956\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\" alt=\"A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, re-dust the counter with a bit more powdered sugar, and roll out one portion of dough until it is somewhere between 1/8 inch and 1/4 inch thick. To cut out the candy hearts, I use a miniature heart-shaped cookie cutter that I found in a set at a cookware store. If you can’t find mini-hearts, you can use a larger cookie cutter. Transfer the heart cut-outs to a parchment paper-lined baking sheet to dry. Re-roll the dough scraps as many times as you’d like, and then repeat with the remaining portions of dough. \u003c/p>\n\u003cp>Once you’ve got all the hearts cut out, spread the hearts in a single layer on the baking sheet (use a second one, or a plate, if you need more space). Let the hearts dry completely before decorating—this will take 24 to 48 hours, depending on how thick they are.\u003c/p>\n\u003cfigure id=\"attachment_77960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\" alt=\"Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the hearts are dry, it’s time to decorate. I found a set of edible markers at the same cookware store where I bought the cookie cutters. They are also available in craft stores and online. I found that using markers was much easier than trying to use a stamp to decorate the candies. Plus you get to write whatever you’d like. \u003c/p>\n\u003ch3>Recipe: DIY Conversation Hearts\u003c/h3>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you’d like to make a vegan version of these candies, you should be able substitute powdered agar-agar for the gelatin at a 1:1 ratio. This version was not tested, though, so you may need to fiddle with the recipe to get the sugar mixture to stay malleable. Miniature cookie cutters and edible decorator markers are available at Sur la Table.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2\tteaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>1/4 \tcup mild-flavored soda (like ginger ale, Sprite, sparkling apple cider, or sparkling lemonade), preferably clear or light-colored\u003c/li>\n\u003cli>5\tcups (20 ounces) confectioner’s sugar, plus additional for rolling\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>Assorted flavor extracts\u003c/li>\n\u003cli>Edible decorator markers (optional)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Electric mixer\u003c/li>\n\u003cli>Bench scraper\u003c/li>\n\u003cli>Rubber gloves or large Ziplock bag\u003c/li>\n\u003cli>Rolling pin\u003c/li>\n\u003cli>Miniature heart-shaped cookie cutter\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Combine the gelatin and soda in the bowl of a stand mixer or a metal mixing bowl. Whisk to combine, and then let the gelatin bloom for 5 minutes. Bring a small pot of water to a simmer, place the bowl of gelatin over the simmering water, and stir occasionally until the gelatin has melted (all of the grains will dissolve).\u003c/li>\n\u003cli>Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation. Fit the bowl into the stand mixer using a paddle attachment (if using a hand mixer, use the regular beaters). Add about 2 cups of powdered sugar to the gelatin mixture and beat on medium-low speed until the mixture is combined. It will be liquid. Add the salt and continue adding powdered sugar, about one cup at a time, until a thick, malleable dough forms. You may not use all of the powdered sugar.\u003c/li>\n\u003cli>Turn the dough out onto a powdered-sugar dusted counter and knead, using additional powdered sugar as needed to prevent sticking, until the dough is smooth and no longer sticky. Using a bench scraper or knife, divide the dough into desired number of portions (one for each flavor). Cover the dough portions with plastic wrap.\u003c/li>\n\u003cli>Put on gloves if you have them. Make an indentation in the center of one portion of dough using your fingers. Place a few drops each of food coloring and coordinated flavored extract in the indentation. If you don’t have rubber gloves, place the dough in a large Ziplock bag and seal. Knead the dough until the color and flavor is uniform. Taste a pinch of the dough and adjust the flavor if necessary. Adjust the color if necessary. Repeat with remaining portions of dough and flavorings.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper. Set aside. Lightly dust the counter with powdered sugar. Using a rolling pin, roll each portion of dough, one color at a time, into a large rectangle between 1/8 inch and 1/4 inch thick. Use a miniature heart shaped cookie cutter to stamp out the candies and transfer to the parchment-lined baking sheet. Gather and re-roll the scraps as many times as necessary. Repeat with remaining portions of dough.\u003c/li>\n\u003cli>Let the hearts air dry, uncovered, until crisp and crunchy, 24 to 48 hours. Flip the hearts over about every 12 hours to ensure that both sides dry evenly.\u003c/li>\n\u003cli>If desired, decorate fully dried hearts using an edible food marker. The conversation hearts will keep for at least 6 months in an airtight container.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\r\n",
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"description": "Homemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\" alt=\"Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Like many kids, my favorite part of Valentine’s Day was the candy. A box of miniature heart-shaped chocolates was the ultimate prize, but I didn’t hold back from noshing on the copious lollipops, hard candies, and cookies that crossed my path on February 14. Inevitably, I ate my fair share of conversation hearts, those little chalky sugar bombs stamped with hilarious (to an 8-year-old) messages like “FAX ME,” “XOXO,” and “ASK ME.” I didn’t care that the candies were basically flavorless; a sugar high was the end goal.\u003c/p>\n\u003cp>These days, I’d likely only purchase a box of conversation hearts to hunt for modernized messages (“OK CUPID ME”?). A more flavorful way to satisfy any nostalgic cravings is to make them at home. The ingredient list is fairly simple—conversation hearts are, after all, mostly just sugar—and the flavoring, coloring, and decorating options are endless. Best of all for anyone with a family, the candy is very hard to screw up. It’s the perfect project for tackling with kids.\u003c/p>\n\u003cfigure id=\"attachment_77962\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\" alt=\"To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the sugar (I use confectioner’s), you’ll need unflavored gelatin, salt, food coloring, flavor extracts, and a bottle of soda. I used a bottle of fancy ginger ale to add a bit of spice to the candies, but you could use Sprite, sparkling cider, sparkling lemonade, or anything that strikes your fancy. Keep in mind that colored liquids will color the final candies, so try and stick to something clear or light-colored. You will also want to coordinate the extracts with the soda choice. I used lemon, peppermint, almond, and vanilla extracts; these all matched well to the ginger ale. The number of flavors used is entirely up to you.\u003c/p>\n\u003cfigure id=\"attachment_77957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\" alt=\"Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, you will first need to “bloom,” or hydrate, the gelatin. First, mix the gelatin with the soda in the bowl of a stand mixer and let the mixture rest for about five minutes. Meanwhile, set up a double boiler by bringing a small pot of water to a simmer over medium heat. Once the water is steaming, place the mixer bowl on top of the water, making sure that the bottom of the bowl doesn’t touch the water. Stir the gelatin mixture occasionally until the granules are completely dissolved. Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation.\u003c/p>\n\u003cp>Now place the bowl in a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit of an arm workout. Add 1 cup of confectioner’s sugar and beat until the sugar is combined. At this point, the mixture will be a thin, syrupy liquid.\u003c/p>\n\u003cfigure id=\"attachment_77958\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\" alt=\"Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Continue to add the powdered sugar about 1 cup at a time, until the mixture turns into a thick, malleable dough. It shouldn’t be terribly sticky. You’ll probably have a little extra powdered sugar, which you will use for kneading and rolling out the dough. Transfer the dough to a countertop that has been lightly dusted with powdered sugar. \u003c/p>\n\u003cfigure id=\"attachment_77963\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\" alt=\"To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Knead the dough as you would bread until it is smooth and no longer sticky. At this point, it should have the same texture as \u003ca href=\"http://en.wikipedia.org/wiki/Play-Doh\">Play-Doh\u003c/a>. Divide the dough into however many portions you’d like. I made four different flavors of conversation hearts, so I divided the dough into four equal portions. Keep the dough portions covered with plastic wrap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To protect your hands from staining, you will want to use disposable rubber gloves or a few Ziplock bags when coloring the candies. You’ll need one pair of gloves or one bag per color. If you’re using gloves, put them on first. If you’re using bags, you’ll add the coloring to the dough before placing it in a bag.\u003c/p>\n\u003cfigure id=\"attachment_77964\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\" alt=\"Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77959\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\" alt=\"Knead the dough until the color is uniform throughout. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-77959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the dough until the color is uniform throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, make an indentation in the center of one piece of dough. Add a few drops each of food coloring and a flavoring extract. I tried to coordinate coloring with flavoring, but some matches are better than others (green=peppermint, yellow=lemon, blue=almond, pink=vanilla). Knead the dyed portion of dough until the color is uniform. You will likely need to sprinkle a bit more powdered sugar onto the dough to keep it from sticking to the counter. Taste a bit of dough and adjust the flavoring and coloring if necessary. Repeat with the remaining portions of dough.\u003c/p>\n\u003cfigure id=\"attachment_77956\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\" alt=\"A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, re-dust the counter with a bit more powdered sugar, and roll out one portion of dough until it is somewhere between 1/8 inch and 1/4 inch thick. To cut out the candy hearts, I use a miniature heart-shaped cookie cutter that I found in a set at a cookware store. If you can’t find mini-hearts, you can use a larger cookie cutter. Transfer the heart cut-outs to a parchment paper-lined baking sheet to dry. Re-roll the dough scraps as many times as you’d like, and then repeat with the remaining portions of dough. \u003c/p>\n\u003cp>Once you’ve got all the hearts cut out, spread the hearts in a single layer on the baking sheet (use a second one, or a plate, if you need more space). Let the hearts dry completely before decorating—this will take 24 to 48 hours, depending on how thick they are.\u003c/p>\n\u003cfigure id=\"attachment_77960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\" alt=\"Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the hearts are dry, it’s time to decorate. I found a set of edible markers at the same cookware store where I bought the cookie cutters. They are also available in craft stores and online. I found that using markers was much easier than trying to use a stamp to decorate the candies. Plus you get to write whatever you’d like. \u003c/p>\n\u003ch3>Recipe: DIY Conversation Hearts\u003c/h3>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you’d like to make a vegan version of these candies, you should be able substitute powdered agar-agar for the gelatin at a 1:1 ratio. This version was not tested, though, so you may need to fiddle with the recipe to get the sugar mixture to stay malleable. Miniature cookie cutters and edible decorator markers are available at Sur la Table.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2\tteaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>1/4 \tcup mild-flavored soda (like ginger ale, Sprite, sparkling apple cider, or sparkling lemonade), preferably clear or light-colored\u003c/li>\n\u003cli>5\tcups (20 ounces) confectioner’s sugar, plus additional for rolling\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>Assorted flavor extracts\u003c/li>\n\u003cli>Edible decorator markers (optional)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Electric mixer\u003c/li>\n\u003cli>Bench scraper\u003c/li>\n\u003cli>Rubber gloves or large Ziplock bag\u003c/li>\n\u003cli>Rolling pin\u003c/li>\n\u003cli>Miniature heart-shaped cookie cutter\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Combine the gelatin and soda in the bowl of a stand mixer or a metal mixing bowl. Whisk to combine, and then let the gelatin bloom for 5 minutes. Bring a small pot of water to a simmer, place the bowl of gelatin over the simmering water, and stir occasionally until the gelatin has melted (all of the grains will dissolve).\u003c/li>\n\u003cli>Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation. Fit the bowl into the stand mixer using a paddle attachment (if using a hand mixer, use the regular beaters). Add about 2 cups of powdered sugar to the gelatin mixture and beat on medium-low speed until the mixture is combined. It will be liquid. Add the salt and continue adding powdered sugar, about one cup at a time, until a thick, malleable dough forms. You may not use all of the powdered sugar.\u003c/li>\n\u003cli>Turn the dough out onto a powdered-sugar dusted counter and knead, using additional powdered sugar as needed to prevent sticking, until the dough is smooth and no longer sticky. Using a bench scraper or knife, divide the dough into desired number of portions (one for each flavor). Cover the dough portions with plastic wrap.\u003c/li>\n\u003cli>Put on gloves if you have them. Make an indentation in the center of one portion of dough using your fingers. Place a few drops each of food coloring and coordinated flavored extract in the indentation. If you don’t have rubber gloves, place the dough in a large Ziplock bag and seal. Knead the dough until the color and flavor is uniform. Taste a pinch of the dough and adjust the flavor if necessary. Adjust the color if necessary. Repeat with remaining portions of dough and flavorings.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper. Set aside. Lightly dust the counter with powdered sugar. Using a rolling pin, roll each portion of dough, one color at a time, into a large rectangle between 1/8 inch and 1/4 inch thick. Use a miniature heart shaped cookie cutter to stamp out the candies and transfer to the parchment-lined baking sheet. Gather and re-roll the scraps as many times as necessary. Repeat with remaining portions of dough.\u003c/li>\n\u003cli>Let the hearts air dry, uncovered, until crisp and crunchy, 24 to 48 hours. Flip the hearts over about every 12 hours to ensure that both sides dry evenly.\u003c/li>\n\u003cli>If desired, decorate fully dried hearts using an edible food marker. The conversation hearts will keep for at least 6 months in an airtight container.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Budweiser's 'Puppy Love' Ad Wins Super Bowl Viewers' Hearts",
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"content": "\u003cfigure id=\"attachment_77568\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/puppylove032way-1bfedb1c1181d6660f9f8a7aeb481c89d192f12f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/puppylove032way-1bfedb1c1181d6660f9f8a7aeb481c89d192f12f.jpg\" alt=\"Puppy + Clydesdale = awww. Photo: Anheuser-Busch.com\" width=\"560\" class=\"size-full wp-image-77568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Puppy + Clydesdale = awww. Photo: Anheuser-Busch.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/104192887/mark-memmott\">Mark Memmott\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/03/270897885/budweisers-puppy-love-ad-wins-super-bowl-viewers-hearts\">The Two-Way at NPR\u003c/a> (2/3/14)\u003c/p>\n\u003cp>The Super Bowl sure didn't live up to expectations. Pigskin prognosticators told us it would be a close game between the NFL's two best teams.\u003c/p>\n\u003cp>Instead, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/02/270657316/seattle-dominates-denver-to-win-its-first-super-bowl-victory\" target=\"_blank\">Seattle won a 43-8 laugher\u003c/a>. Denver was never really in it.\u003c/p>\n\u003cp>The other big story of every Super Bowl, though, turned out just as experts predicted it would.\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.youtube.com/watch?v=uQB7QRyF4p4\" target=\"_blank\">Puppy Love\u003c/a>,\" Budweiser's latest sentimental spot to use a cute dog and photogenic Clydesdales to sell beer, \u003ca href=\"http://www.usatoday.com/story/money/business/2014/02/02/ad-meter-winner-story/5087939/\" target=\"_blank\">won \u003cem>USA Today\u003c/em>'s annual Super Bowl Ad Meter\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=uQB7QRyF4p4]\u003c/p>\n\u003cp>\"Never mind that it aired with just two minutes left in a dog of a game,\" \u003cem>USA Today\u003c/em> writes, the ad \"about a spunky puppy who is adopted but keeps coming back home to the Clydesdale horse it loves\" scored highest with the newspaper's online audience of 6,272 voters.\u003c/p>\n\u003cp>The commercial, which Budweiser had put online last week, had been a pregame favorite to win viewers' hearts. After all, a similar spot won last year's Ad Meter.\u003c/p>\n\u003cul>\nOther ads that scored well with \u003cem>USA Today\u003c/em>'s panelists:\n\u003cli>Doritos' \"Cowboy Kid\"\u003c/li>\n\u003cli>Budweiser's \"Hero's Welcome\"\u003c/li>\n\u003cli>Doritos' \"Time Machine\"\u003c/li>\n\u003cli>Radio Shack's \"Phone Call\"\u003c/li>\n\u003c/ul>\n\u003cp>As for the trend this year, \u003ca href=\"http://www.nytimes.com/2014/02/03/business/media/after-risque-years-super-bowl-commercials-go-warm-and-fuzzy.html?hpw&rref=business&_r=0\" target=\"_blank\">\u003cem>The New York Times\u003c/em> says\u003c/a> that unlike in other recent years when many of the ads were edgy, \"most of the commercials that Fox broadcast nationally during Super Bowl XLVIII on Sunday sought to invoke fuzzy feelings that would warm the cockles of consumer hearts, if not MetLife Stadium. The television and social media audiences were exhorted repeatedly to forget their troubles and put on a smiley face.\"\u003c/p>\n\u003cul>\nIf you're looking for recaps of the game:\n\u003cli>\"Seahawks Dominate Broncos For Super Bowl Victory.\" (\u003ca href=\"http://www.npr.org/2014/02/03/270874379/seahawks-dominate-broncos-for-super-bowl-victory\" target=\"_blank\">\u003cem>Morning Edition\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"Defense And Special Teams Win It For Seattle In Convincing Fashion.\" (\u003ca href=\"http://seattletimes.com/html/seahawks/2022823508_seahawks03xml.html\" target=\"_blank\">\u003cem>The Seattle Times\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"SEASICK.\" (The \u003ca href=\"http://www.denverpost.com/\" target=\"_blank\">homepage of\u003cem> The Denver Post\u003c/em>\u003c/a>) \u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uQB7QRyF4p4'\n title='//www.youtube.com/embed/uQB7QRyF4p4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"Never mind that it aired with just two minutes left in a dog of a game,\" \u003cem>USA Today\u003c/em> writes, the ad \"about a spunky puppy who is adopted but keeps coming back home to the Clydesdale horse it loves\" scored highest with the newspaper's online audience of 6,272 voters.\u003c/p>\n\u003cp>The commercial, which Budweiser had put online last week, had been a pregame favorite to win viewers' hearts. After all, a similar spot won last year's Ad Meter.\u003c/p>\n\u003cul>\nOther ads that scored well with \u003cem>USA Today\u003c/em>'s panelists:\n\u003cli>Doritos' \"Cowboy Kid\"\u003c/li>\n\u003cli>Budweiser's \"Hero's Welcome\"\u003c/li>\n\u003cli>Doritos' \"Time Machine\"\u003c/li>\n\u003cli>Radio Shack's \"Phone Call\"\u003c/li>\n\u003c/ul>\n\u003cp>As for the trend this year, \u003ca href=\"http://www.nytimes.com/2014/02/03/business/media/after-risque-years-super-bowl-commercials-go-warm-and-fuzzy.html?hpw&rref=business&_r=0\" target=\"_blank\">\u003cem>The New York Times\u003c/em> says\u003c/a> that unlike in other recent years when many of the ads were edgy, \"most of the commercials that Fox broadcast nationally during Super Bowl XLVIII on Sunday sought to invoke fuzzy feelings that would warm the cockles of consumer hearts, if not MetLife Stadium. The television and social media audiences were exhorted repeatedly to forget their troubles and put on a smiley face.\"\u003c/p>\n\u003cul>\nIf you're looking for recaps of the game:\n\u003cli>\"Seahawks Dominate Broncos For Super Bowl Victory.\" (\u003ca href=\"http://www.npr.org/2014/02/03/270874379/seahawks-dominate-broncos-for-super-bowl-victory\" target=\"_blank\">\u003cem>Morning Edition\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"Defense And Special Teams Win It For Seattle In Convincing Fashion.\" (\u003ca href=\"http://seattletimes.com/html/seahawks/2022823508_seahawks03xml.html\" target=\"_blank\">\u003cem>The Seattle Times\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"SEASICK.\" (The \u003ca href=\"http://www.denverpost.com/\" target=\"_blank\">homepage of\u003cem> The Denver Post\u003c/em>\u003c/a>) \u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Bowl Ads Go Healthy: Selling Yogurt With A Steamy Kiss",
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"content": "\u003cp>[youtube //www.youtube.com/watch?v=DrcaeAumAZo]\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/31/268387184/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss\">The Salt at NPR Food\u003c/a> (1/31/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/31/268387184/super-bowl-ads-go-healthy-selling-yogurt-with-a-steamy-kiss\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/01/20140131_me_super_bowl_ads_go_healthy_selling_yogurt_with_a_steamy_kiss.mp3\"] \u003c/p>\n\u003cp>We're all accustomed to Super Bowl ads for chips and soda and beer.\u003c/p>\n\u003cp>But it's a new day. And, this year, we'll also get pitched on healthier fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For starters, there will be lots of yogurt ads — both Dannon and Chobani will make a play for game-time viewers. Pistachios will make their debut. And Cheerios will keep it interesting, too.\u003c/p>\n\u003cp>Now, in order to overcome the \u003cem>better-for-you\u003c/em> snooze factor, companies are turning to sex appeal, star power and intimate father-daughter moments to create a buzz.\u003c/p>\n\u003cp>Take the Dannon ad for its Greek-style Oikos. The vibe is decidedly steamy. It stars actor \u003ca href=\"http://www.imdb.com/name/nm0001764/bio\">John Stamos\u003c/a> (who starred in the TV sitcom \u003ca href=\"http://www.imdb.com/title/tt0092359/?ref_=nmbio_trv_4\">Full House\u003c/a> in the early '90s, around the same time he was named one of \u003cem>People \u003c/em>magazine's most beautiful people).\u003c/p>\n\u003cp>In the ad, Stamos has a dab of yogurt kissed from his lip by a beautiful woman.\u003c/p>\n\u003cp>Now, sales of yogurt have grown steadily in recent years. And moms and kiddos are eating plenty of it. So who is Dannon trying to appeal to here?\u003c/p>\n\u003cp>Everyone, it turns out. With a huge audience on Sunday, spanning multiple generations, Dannon hopes to catch the attention of lots of folks.\u003c/p>\n\u003cp>But \"the big opportunity for us is with 20- and 30-somethings,\" says Art D'Elia, vice president of marketing at Dannon.\u003c/p>\n\u003cp>Meanwhile, General Mills has already generated buzz for its ad slated to air Sunday, which features a bi-racial family.\u003c/p>\n\u003cp>Don't look for any talk about nutrition or taste in this ad. The pitch is for something bigger than just a bowl of cereal.\u003c/p>\n\u003cp>The aim is to promote family together time. General Mills has joined efforts with a non-profit, The Family Dinner Project, which is promoting the same message. The joint project is called the \u003ca href=\"http://www.cheerios.com/en/familybreakfast.aspx?utm_source=google&utm_medium=cpc&utm_campaign=cheerios+franchise&utm_term=family%20breakfast%20project&gclid=CPC_85nQj7wCFRQ14Aod6EsAAA&gclsrc=ds\">Family Breakfast Project\u003c/a>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=7fwH_924WUc]\u003c/p>\n\u003cp>\"It's important for us to be more than ... a circular O, that's made of oats and doesn't have a lot of sugar,\" Doug Martin, marketing manager for Cheerios, told us.\u003c/p>\n\u003cp>When families sit around the breakfast table, it's the experience that he hopes folks will connect to the Cheerios brand.\u003c/p>\n\u003cp>Now, how to jazz up nuts?\u003c/p>\n\u003cp>The folks at Wonderful Pistachios are hoping that funnyman Stephen Colbert can help boost their brand.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=FoZXGR8F9XI]\u003c/p>\n\u003cp>Just don't expect Colbert to educate us on the fiber and protein content of nuts. Nope. This spot is likely to be much more playful.\u003c/p>\n\u003cp>So, if companies are increasingly pitching more healthful foods, why don't we hear much about, well healthfulness?\u003c/p>\n\u003cp>Advertising and marketing expert \u003ca href=\"http://www.galewill.com/\">Bob McKinnon\u003c/a> of Galewill Design says there's a risk of coming off as preachy, which isn't so effective.\u003c/p>\n\u003cp>Health is not as important a motivator when it comes to getting consumers to buy as \"appealing to people at a direct, human level,\" McKinnon told us.\u003c/p>\n\u003cp>So, playing to people's emotions, to sex appeal, or to an ideal — such as a strong family bond — can all be powerful ways to connect with consumers, McKinnon says.\u003c/p>\n\u003cp>Now, of course, the Super Bowl ad line-up still includes lots of pitches for beer, chips and chocolate. For instance, M&Ms didn't miss the chance to capitalize on twerking, Miley Cyrus-style.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Af_npxrmljg]\u003c/p>\n\u003cp>And a few new Dorito ads are scheduled to air.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=ugo7Y2lRsxc]\u003c/p>\n\u003cp>This one elicited quite a reaction from my colleagues here. Lots of us at The Salt agreed: We were grossed out. For us, it didn't pass the taste test. But maybe an ick vibe makes it more memorable?\u003c/p>\n\u003cp>We asked McKinnon.\u003c/p>\n\u003cp>\"There are a lot of young people and young guys who [will be] watching the Super Bowl who are probably going to find that hilarious.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Advertising during the big game is traditionally the realm of beer, chips and soda. But better-for-you foods will also make a play for viewers' wallets this year. Expect clever ads pitching nuts, yogurt and whole grain cereals.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For starters, there will be lots of yogurt ads — both Dannon and Chobani will make a play for game-time viewers. Pistachios will make their debut. And Cheerios will keep it interesting, too.\u003c/p>\n\u003cp>Now, in order to overcome the \u003cem>better-for-you\u003c/em> snooze factor, companies are turning to sex appeal, star power and intimate father-daughter moments to create a buzz.\u003c/p>\n\u003cp>Take the Dannon ad for its Greek-style Oikos. The vibe is decidedly steamy. It stars actor \u003ca href=\"http://www.imdb.com/name/nm0001764/bio\">John Stamos\u003c/a> (who starred in the TV sitcom \u003ca href=\"http://www.imdb.com/title/tt0092359/?ref_=nmbio_trv_4\">Full House\u003c/a> in the early '90s, around the same time he was named one of \u003cem>People \u003c/em>magazine's most beautiful people).\u003c/p>\n\u003cp>In the ad, Stamos has a dab of yogurt kissed from his lip by a beautiful woman.\u003c/p>\n\u003cp>Now, sales of yogurt have grown steadily in recent years. And moms and kiddos are eating plenty of it. So who is Dannon trying to appeal to here?\u003c/p>\n\u003cp>Everyone, it turns out. With a huge audience on Sunday, spanning multiple generations, Dannon hopes to catch the attention of lots of folks.\u003c/p>\n\u003cp>But \"the big opportunity for us is with 20- and 30-somethings,\" says Art D'Elia, vice president of marketing at Dannon.\u003c/p>\n\u003cp>Meanwhile, General Mills has already generated buzz for its ad slated to air Sunday, which features a bi-racial family.\u003c/p>\n\u003cp>Don't look for any talk about nutrition or taste in this ad. The pitch is for something bigger than just a bowl of cereal.\u003c/p>\n\u003cp>The aim is to promote family together time. General Mills has joined efforts with a non-profit, The Family Dinner Project, which is promoting the same message. The joint project is called the \u003ca href=\"http://www.cheerios.com/en/familybreakfast.aspx?utm_source=google&utm_medium=cpc&utm_campaign=cheerios+franchise&utm_term=family%20breakfast%20project&gclid=CPC_85nQj7wCFRQ14Aod6EsAAA&gclsrc=ds\">Family Breakfast Project\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/7fwH_924WUc'\n title='//www.youtube.com/embed/7fwH_924WUc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"It's important for us to be more than ... a circular O, that's made of oats and doesn't have a lot of sugar,\" Doug Martin, marketing manager for Cheerios, told us.\u003c/p>\n\u003cp>When families sit around the breakfast table, it's the experience that he hopes folks will connect to the Cheerios brand.\u003c/p>\n\u003cp>Now, how to jazz up nuts?\u003c/p>\n\u003cp>The folks at Wonderful Pistachios are hoping that funnyman Stephen Colbert can help boost their brand.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/FoZXGR8F9XI'\n title='//www.youtube.com/embed/FoZXGR8F9XI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Just don't expect Colbert to educate us on the fiber and protein content of nuts. Nope. This spot is likely to be much more playful.\u003c/p>\n\u003cp>So, if companies are increasingly pitching more healthful foods, why don't we hear much about, well healthfulness?\u003c/p>\n\u003cp>Advertising and marketing expert \u003ca href=\"http://www.galewill.com/\">Bob McKinnon\u003c/a> of Galewill Design says there's a risk of coming off as preachy, which isn't so effective.\u003c/p>\n\u003cp>Health is not as important a motivator when it comes to getting consumers to buy as \"appealing to people at a direct, human level,\" McKinnon told us.\u003c/p>\n\u003cp>So, playing to people's emotions, to sex appeal, or to an ideal — such as a strong family bond — can all be powerful ways to connect with consumers, McKinnon says.\u003c/p>\n\u003cp>Now, of course, the Super Bowl ad line-up still includes lots of pitches for beer, chips and chocolate. For instance, M&Ms didn't miss the chance to capitalize on twerking, Miley Cyrus-style.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Af_npxrmljg'\n title='//www.youtube.com/embed/Af_npxrmljg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>And a few new Dorito ads are scheduled to air.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ugo7Y2lRsxc'\n title='//www.youtube.com/embed/ugo7Y2lRsxc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This one elicited quite a reaction from my colleagues here. Lots of us at The Salt agreed: We were grossed out. For us, it didn't pass the taste test. But maybe an ick vibe makes it more memorable?\u003c/p>\n\u003cp>We asked McKinnon.\u003c/p>\n\u003cp>\"There are a lot of young people and young guys who [will be] watching the Super Bowl who are probably going to find that hilarious.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
"title": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\" alt=\"Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for "Horse") welcomes Year of the Horse.\" width=\"1000\" height=\"550\" class=\"size-full wp-image-77400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for \"Horse\") welcomes Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As the Tran family gathers to celebrate the Lunar New Year, which starts this Friday, they will share wedges of thick, sticky rice filled with peppery pork and mashed mung beans (\u003cem>banh chung\u003c/em>), slices of a cold cut made from chopped pig ears and snout (\u003cem>gio thu)\u003c/em>, pickled vegetables, and perhaps some fish in a caramelized \u003cem>kho\u003c/em> sauce. When friends and relatives come by to visit over the next few days, there will be endless cups of tea, served with dried fruits and nutty sweets.\u003c/p>\n\u003cfigure id=\"attachment_77373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\">\u003cimg class=\"size-full wp-image-77373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\" alt=\"Happy New Year proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tet\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Happy New Year\" proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>These traditional foods are specific to the Vietnamese observance of the \u003ca href=\"http://www.asian-nation.org/tet.shtml\">Lunar New Year known as Tết\u003c/a>. The ancient holiday shares the annual date with the Chinese New Year and both cultures \u003ca href=\"http://www.louisianafolklife.org/LT/Articles_Essays/VietnameseNewYear.html\">cherish similar traditions\u003c/a> of buying new clothes, decorating recently cleaned houses and giving gifts of money in red envelopes. Yet at the essential family get-togethers to honor ancestors and exchange wishes for luck and prosperity in the coming year, the treasured dishes enjoyed around the holiday table will vary considerably.\u003c/p>\n\u003cfigure id=\"attachment_77374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\">\u003cimg class=\"size-full wp-image-77374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\" alt=\"A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish.\" width=\"1000\" height=\"595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area, with its large Chinese population and their early arrival as immigrants, Tết, (as well as Lunar New Year celebrations in the \u003ca href=\"http://www.sfgate.com/bayarea/article/Lunar-New-Year-a-multicultural-celebration-2828941.php\">Korean, Singaporean and Indonesian communities\u003c/a>) seems to get eclipsed by the older and more well known Chinese New Year parade and events.\u003c/p>\n\u003cfigure id=\"attachment_77401\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\" alt=\"Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse.\" width=\"400\" class=\"size-full wp-image-77401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>What better place to honor the lively equine spirit of the coming Year of the Horse than Oakland’s \u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">Le Cheval Vietnamese restaurant\u003c/a>? I recently met with owner Son Tran, who was born in the year of the Horse and started the restaurant with his mother and other members of their large family. When they were trying to decide on a name for their restaurant more than twenty years ago, Tran told me, they thought a Vietnamese word would be too hard to pronounce, English would sound too American, and finally agreed that French, the language of the older generation and an artifact of France’s almost century of colonial rule, could convey just the right tone. Son’s astrological sign became the moniker of his family’s popular restaurant, which was sealed by his lucky find of a huge painting of stampeding stallions that defines the proud spirit of this beloved, downtown Oakland restaurant.\u003c/p>\n\u003cp>Since the “Horse is a highly intuitive animal,” \u003ca href=\"http://susanlevitt.com/astrology/horse-year-2014/\">says astrologer Susan Levitt\u003c/a>, “people born in Horse year follow their hunches. Their keen judgment and natural intuition often help them make the right decisions throughout their life.” The \u003ca href=\"http://www.travelchinaguide.com/intro/social_customs/zodiac/horse.htm\">Horse personality has also been noted\u003c/a> for its independence, stubbornness and refusal to accept failure.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These traits undoubtedly helped Son Tran meet the challenges that came his family’s way when, in 2010, after 20 years as a prize-winning, neighborhood institution, Le Cheval lost its lease, was forced to close and had to lay off 70 workers due to a clash with their contentious landlord (\u003ca href=\"http://www.eastbayexpress.com/oakland/a-new-lease-for-le-cheval/Content?oid=3144703\">who was later found guilty of massive wage fraud and other crimes\u003c/a>).\u003c/p>\n\u003cp>When the building went into foreclosure and then auction, the Trans’ luck finally turned around and they were asked back by the new owner. In 2012, Le Cheval re-opened to the acclaim of neighborhood regulars who couldn’t wait to once more enjoy their bowls of pho, clay pot rice, calamari salad, succulent beef cubes and complimentary creamy carrot soup in the same cavernous space on Clay Street beneath the soulful stares of its iconic herd of horses.\u003c/p>\n\u003cfigure id=\"attachment_77402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\" alt=\"Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-77402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tran explained to me the story behind the most ubiquitous Tết dish, \u003cem>banh chung\u003c/em>, hefty brick-like packages of pork and rice. In the Vietnam of olden times, shops and businesses would close for at least the first three days of the New Year, so townsfolk needed food to last them till the markets reopened. These blocks or cylinders of stuffed rice, were wrapped with banana leaves, neatly tied up, and then boiled for upwards of eight hours. Although some people made them at home, their labor-intensiveness compelled most families to stock up on premade bundles to enjoy for at least three days, either freshly cut or fried until crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Many Chinese New Year dishes represent good luck by their shapes\u003c/a>. A whole chicken, for example, symbolizes family togetherness and dumplings resemble golden ingots. Others take advantage of sound puns. The word for fish “yu” can also sound like “surplus” which portends prosperity in the coming year.\u003c/p>\n\u003cp>The same principle operates in the Vietnamese language. Tran tells me it is important to have a Tết display in the home with budding flowers and the following fruits: mangosteen, coconut, papaya and mango, because their names also sound like other words that convey a message. For the answer to this riddle, I turned to Professor Dzuong Nguyen, who teaches Vietnamese language courses at Stanford University.\u003c/p>\n\u003cul>\n\u003cstrong>He revealed that:\u003c/strong>\n\u003cli>The word for Mangosteen sounds like the verb “to pray.”\u003c/li>\n\u003cli>Coconut sounds like \"barely\"\u003c/li>\n\u003cli>Papaya sounds like \"enough\"\u003c/li>\n\u003cli>Mango sounds like \"to spend\"\u003c/li>\n\u003cp>So this fruit quartet conveys the concept of \"Wishing to earn just enough to spend\" (or \"Here's hoping you make enough to cover all your household expenses\").\u003c/p>\u003c/ul>\n\u003cfigure id=\"attachment_77380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\">\u003cimg class=\"size-full wp-image-77380 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\" alt=\"Sweetened dried lotus seeds are another popular snack for Tet.\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweetened dried lotus seeds are another popular snack for Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning cookbook author and cooking teacher \u003ca href=\"http://www.vietworldkitchen.com/blog/2009/01/special-foods-for-tet-celebrations.html\">Andrea Nguyen\u003c/a>, describes many traditional festive foods like \u003cem>banh chung\u003c/em> and \u003cem>kho, (\u003c/em>simmered meat or fish cooked in a caramelized sauce of sugar and fish sauce) that are prepared ahead of time and preserve well “…because during Tet, you're supposed to be out having fun not slaving away in the kitchen!”\u003c/p>\n\u003cp>Son Tran told me about other festive foods, including a kind of sausage made from chopped pig ear and nose, formed into cylinders by packing tightly in cans. Pickled vegetables, such as mustard greens, daikon radish, carrot and cabbage, help with digestion of the fatty meats.\u003c/p>\n\u003cfigure id=\"attachment_77381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\">\u003cimg class=\"size-full wp-image-77381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\" alt=\"Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit.\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Since an essential element of Lunar New Year celebration involves visiting friends' and relatives' homes, one must have an array of sweets on hand to serve the parade of guests. Nuts and seeds figure in many of these because, Professor Nguyen ventures, in old Vietnam, nuts were seen as a luxury item, so treating your guests to them was a special gift.\u003c/p>\n\u003cfigure id=\"attachment_77391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\" alt=\"Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\" width=\"1000\" height=\"695\" class=\"size-full wp-image-77391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Both the flesh of the watermelon and its seeds are eaten, for their lucky red color. Dried fruits are also traditional snacks to be shared with visitors over a cup of tea. “Sweet foods are important for this holiday,\" Professor Nguyen explains, \" because we are always wishing each other a sweet and happy life.”\u003c/p>\n\u003cfigure id=\"attachment_77393\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\">\u003cimg class=\" wp-image-77393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\" alt=\"This Sweet Fortune Snack Tray contains candied winter melon, carrots, yam, kumquats and soursop.\" width=\"1000\" height=\"661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"Sweet Fortune Snack Tray\" contains candied winter melon, carrots, yam, kumquats and soursop. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chúc Mừng Năm Mới\u003c/strong>! Happy Lunar New Year!\u003c/p>\n\u003ch3>Related Information and Events\u003c/h3>\n\u003cp>Le Cheval will host their annual Lunar New Year celebration on \u003cstrong>Sunday February 9 at 7pm\u003c/strong> with Lion Dancers and Martial artists entertaining guests inside the restaurant. Reservations are recommended: 510-763-8495\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ZT4KsB\">Map\u003c/a>\u003cbr>\n1007 Clay Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510-763-8495\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Le-Cheval-Restaurant/80016581578?ref=br_tf\">Le Cheval\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Events:\u003c/strong>\n\u003cli>\u003cstrong>Feb 1 & 2:\u003c/strong> The largest local \u003ca href=\"http://www.tetvietnamsj.com/\">Vietnamese Tet Festival\u003c/a> take place annually in San Jose at the Santa Clara Fairground.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VietnameseTetFestival\">Vietnamese Tet Festival\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Feb 1:\u003c/strong> San Francisco - Rice Paper Scissors hosts \u003ca href=\"http://www.brickandmortarmusic.com/event/474213-rice-paper-scissors-san-francisco/\">a Lunar New Year Brunch\u003c/a> at Brick & Mortar Music Hall\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Events at various locations:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/chatterbox/celebrate-lunar-new-year-with-chinese-korean-and-vietnamese-traditions/\"> Celebrate Lunar New Year with Chinese, Korean and Vietnamese Traditions\u003c/a> (tablehopper)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Tet, the Vietnamese celebration of Lunar New Year, encompasses a range of traditional foods: from thick wedges of sticky rice filled with peppery pork to candied kumquats and nutty cookies. For the Year of the Horse, Son Tran, owner of Oakland's aptly named Le Cheval Vietnamese restaurant, shares details of these essential holiday dishes and other cultural traditions.",
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"description": "Tet, the Vietnamese celebration of Lunar New Year, encompasses a range of traditional foods: from thick wedges of sticky rice filled with peppery pork to candied kumquats and nutty cookies. For the Year of the Horse, Son Tran, owner of Oakland's aptly named Le Cheval Vietnamese restaurant, shares details of these essential holiday dishes and other cultural traditions.",
"title": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết | KQED",
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"headline": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\" alt=\"Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for "Horse") welcomes Year of the Horse.\" width=\"1000\" height=\"550\" class=\"size-full wp-image-77400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for \"Horse\") welcomes Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As the Tran family gathers to celebrate the Lunar New Year, which starts this Friday, they will share wedges of thick, sticky rice filled with peppery pork and mashed mung beans (\u003cem>banh chung\u003c/em>), slices of a cold cut made from chopped pig ears and snout (\u003cem>gio thu)\u003c/em>, pickled vegetables, and perhaps some fish in a caramelized \u003cem>kho\u003c/em> sauce. When friends and relatives come by to visit over the next few days, there will be endless cups of tea, served with dried fruits and nutty sweets.\u003c/p>\n\u003cfigure id=\"attachment_77373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\">\u003cimg class=\"size-full wp-image-77373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\" alt=\"Happy New Year proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tet\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Happy New Year\" proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>These traditional foods are specific to the Vietnamese observance of the \u003ca href=\"http://www.asian-nation.org/tet.shtml\">Lunar New Year known as Tết\u003c/a>. The ancient holiday shares the annual date with the Chinese New Year and both cultures \u003ca href=\"http://www.louisianafolklife.org/LT/Articles_Essays/VietnameseNewYear.html\">cherish similar traditions\u003c/a> of buying new clothes, decorating recently cleaned houses and giving gifts of money in red envelopes. Yet at the essential family get-togethers to honor ancestors and exchange wishes for luck and prosperity in the coming year, the treasured dishes enjoyed around the holiday table will vary considerably.\u003c/p>\n\u003cfigure id=\"attachment_77374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\">\u003cimg class=\"size-full wp-image-77374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\" alt=\"A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish.\" width=\"1000\" height=\"595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area, with its large Chinese population and their early arrival as immigrants, Tết, (as well as Lunar New Year celebrations in the \u003ca href=\"http://www.sfgate.com/bayarea/article/Lunar-New-Year-a-multicultural-celebration-2828941.php\">Korean, Singaporean and Indonesian communities\u003c/a>) seems to get eclipsed by the older and more well known Chinese New Year parade and events.\u003c/p>\n\u003cfigure id=\"attachment_77401\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\" alt=\"Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse.\" width=\"400\" class=\"size-full wp-image-77401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>What better place to honor the lively equine spirit of the coming Year of the Horse than Oakland’s \u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">Le Cheval Vietnamese restaurant\u003c/a>? I recently met with owner Son Tran, who was born in the year of the Horse and started the restaurant with his mother and other members of their large family. When they were trying to decide on a name for their restaurant more than twenty years ago, Tran told me, they thought a Vietnamese word would be too hard to pronounce, English would sound too American, and finally agreed that French, the language of the older generation and an artifact of France’s almost century of colonial rule, could convey just the right tone. Son’s astrological sign became the moniker of his family’s popular restaurant, which was sealed by his lucky find of a huge painting of stampeding stallions that defines the proud spirit of this beloved, downtown Oakland restaurant.\u003c/p>\n\u003cp>Since the “Horse is a highly intuitive animal,” \u003ca href=\"http://susanlevitt.com/astrology/horse-year-2014/\">says astrologer Susan Levitt\u003c/a>, “people born in Horse year follow their hunches. Their keen judgment and natural intuition often help them make the right decisions throughout their life.” The \u003ca href=\"http://www.travelchinaguide.com/intro/social_customs/zodiac/horse.htm\">Horse personality has also been noted\u003c/a> for its independence, stubbornness and refusal to accept failure.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These traits undoubtedly helped Son Tran meet the challenges that came his family’s way when, in 2010, after 20 years as a prize-winning, neighborhood institution, Le Cheval lost its lease, was forced to close and had to lay off 70 workers due to a clash with their contentious landlord (\u003ca href=\"http://www.eastbayexpress.com/oakland/a-new-lease-for-le-cheval/Content?oid=3144703\">who was later found guilty of massive wage fraud and other crimes\u003c/a>).\u003c/p>\n\u003cp>When the building went into foreclosure and then auction, the Trans’ luck finally turned around and they were asked back by the new owner. In 2012, Le Cheval re-opened to the acclaim of neighborhood regulars who couldn’t wait to once more enjoy their bowls of pho, clay pot rice, calamari salad, succulent beef cubes and complimentary creamy carrot soup in the same cavernous space on Clay Street beneath the soulful stares of its iconic herd of horses.\u003c/p>\n\u003cfigure id=\"attachment_77402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\" alt=\"Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-77402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tran explained to me the story behind the most ubiquitous Tết dish, \u003cem>banh chung\u003c/em>, hefty brick-like packages of pork and rice. In the Vietnam of olden times, shops and businesses would close for at least the first three days of the New Year, so townsfolk needed food to last them till the markets reopened. These blocks or cylinders of stuffed rice, were wrapped with banana leaves, neatly tied up, and then boiled for upwards of eight hours. Although some people made them at home, their labor-intensiveness compelled most families to stock up on premade bundles to enjoy for at least three days, either freshly cut or fried until crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Many Chinese New Year dishes represent good luck by their shapes\u003c/a>. A whole chicken, for example, symbolizes family togetherness and dumplings resemble golden ingots. Others take advantage of sound puns. The word for fish “yu” can also sound like “surplus” which portends prosperity in the coming year.\u003c/p>\n\u003cp>The same principle operates in the Vietnamese language. Tran tells me it is important to have a Tết display in the home with budding flowers and the following fruits: mangosteen, coconut, papaya and mango, because their names also sound like other words that convey a message. For the answer to this riddle, I turned to Professor Dzuong Nguyen, who teaches Vietnamese language courses at Stanford University.\u003c/p>\n\u003cul>\n\u003cstrong>He revealed that:\u003c/strong>\n\u003cli>The word for Mangosteen sounds like the verb “to pray.”\u003c/li>\n\u003cli>Coconut sounds like \"barely\"\u003c/li>\n\u003cli>Papaya sounds like \"enough\"\u003c/li>\n\u003cli>Mango sounds like \"to spend\"\u003c/li>\n\u003cp>So this fruit quartet conveys the concept of \"Wishing to earn just enough to spend\" (or \"Here's hoping you make enough to cover all your household expenses\").\u003c/p>\u003c/ul>\n\u003cfigure id=\"attachment_77380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\">\u003cimg class=\"size-full wp-image-77380 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\" alt=\"Sweetened dried lotus seeds are another popular snack for Tet.\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweetened dried lotus seeds are another popular snack for Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning cookbook author and cooking teacher \u003ca href=\"http://www.vietworldkitchen.com/blog/2009/01/special-foods-for-tet-celebrations.html\">Andrea Nguyen\u003c/a>, describes many traditional festive foods like \u003cem>banh chung\u003c/em> and \u003cem>kho, (\u003c/em>simmered meat or fish cooked in a caramelized sauce of sugar and fish sauce) that are prepared ahead of time and preserve well “…because during Tet, you're supposed to be out having fun not slaving away in the kitchen!”\u003c/p>\n\u003cp>Son Tran told me about other festive foods, including a kind of sausage made from chopped pig ear and nose, formed into cylinders by packing tightly in cans. Pickled vegetables, such as mustard greens, daikon radish, carrot and cabbage, help with digestion of the fatty meats.\u003c/p>\n\u003cfigure id=\"attachment_77381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\">\u003cimg class=\"size-full wp-image-77381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\" alt=\"Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit.\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Since an essential element of Lunar New Year celebration involves visiting friends' and relatives' homes, one must have an array of sweets on hand to serve the parade of guests. Nuts and seeds figure in many of these because, Professor Nguyen ventures, in old Vietnam, nuts were seen as a luxury item, so treating your guests to them was a special gift.\u003c/p>\n\u003cfigure id=\"attachment_77391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\" alt=\"Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\" width=\"1000\" height=\"695\" class=\"size-full wp-image-77391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Both the flesh of the watermelon and its seeds are eaten, for their lucky red color. Dried fruits are also traditional snacks to be shared with visitors over a cup of tea. “Sweet foods are important for this holiday,\" Professor Nguyen explains, \" because we are always wishing each other a sweet and happy life.”\u003c/p>\n\u003cfigure id=\"attachment_77393\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\">\u003cimg class=\" wp-image-77393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\" alt=\"This Sweet Fortune Snack Tray contains candied winter melon, carrots, yam, kumquats and soursop.\" width=\"1000\" height=\"661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"Sweet Fortune Snack Tray\" contains candied winter melon, carrots, yam, kumquats and soursop. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chúc Mừng Năm Mới\u003c/strong>! Happy Lunar New Year!\u003c/p>\n\u003ch3>Related Information and Events\u003c/h3>\n\u003cp>Le Cheval will host their annual Lunar New Year celebration on \u003cstrong>Sunday February 9 at 7pm\u003c/strong> with Lion Dancers and Martial artists entertaining guests inside the restaurant. Reservations are recommended: 510-763-8495\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ZT4KsB\">Map\u003c/a>\u003cbr>\n1007 Clay Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510-763-8495\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Le-Cheval-Restaurant/80016581578?ref=br_tf\">Le Cheval\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Events:\u003c/strong>\n\u003cli>\u003cstrong>Feb 1 & 2:\u003c/strong> The largest local \u003ca href=\"http://www.tetvietnamsj.com/\">Vietnamese Tet Festival\u003c/a> take place annually in San Jose at the Santa Clara Fairground.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VietnameseTetFestival\">Vietnamese Tet Festival\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Feb 1:\u003c/strong> San Francisco - Rice Paper Scissors hosts \u003ca href=\"http://www.brickandmortarmusic.com/event/474213-rice-paper-scissors-san-francisco/\">a Lunar New Year Brunch\u003c/a> at Brick & Mortar Music Hall\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Events at various locations:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/chatterbox/celebrate-lunar-new-year-with-chinese-korean-and-vietnamese-traditions/\"> Celebrate Lunar New Year with Chinese, Korean and Vietnamese Traditions\u003c/a> (tablehopper)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Delightful Bay Area Dim Sum",
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"content": "\u003cfigure id=\"attachment_77219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15-1024x575.jpg\" alt=\"Joy Luck Palace\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim Sum at Joy Luck Palace\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps you're a dim sum disciple of the venerable \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing \u003c/a> or other haunts around San Francisco, but there's plenty of other places around the Bay Area to snack on this delightful Chinese fare. While it's hard to narrow down the list to just five, the following restaurants are perennial favorites that I'm willing to brave the crowds for on Sunday mornings -- especially with the Lunar New Year right around the corner (January 31). Let us know where you go for your dumpling fix in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76991,76994,76990,76987,76988,76989,76992,76995,76997,76996\"]\u003c/p>\n\u003cp>Koi Palace in Daly City is the flagship location of this mini-dim sum empire, but the Dublin location in the Ulferts Center matches its predecessor in quality. Take the escalator up to the second level of the mall, walk through the glowing Moon Gate and if you're lucky, you won't have to wait too long for a seat in one of their spacious dining rooms. Even on a weekday, bow-tied waiters and servers decked out in black-and-red visors briskly weave through the tables with trays and carts attending to the busy lunch rush as quickly as they can. Their extensive colorful menu offers a variety of dishes; highlights include the lamb buns that arrive sizzling over a bed of onions and scallions in a clay pot; stir-fried, garlicky green beans with tender morsels of pork and chili pepper; succulent, deep-fried pork ribs glazed with maple butter and served in a large coffee mug over a thick, sweet chocolaty-espresso sauce; spinach-scallop dumplings swimming in a spicy Sichuan sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.koipalace.com\" target=\"_blank\">Koi Palace\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd. (Dublin Ulferts Center) [\u003ca href=\"http://goo.gl/2UVkrs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 833-9090\u003cbr>\nHours: Mon-Fri 11am-3pm; Mon-Thu., Sun 5-9:30pm; Fri-Sat 5-10pm; Sat 10am-3:30pm; Sun 9:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Koi-Garden/153819508020427?rf=117776788284305\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76841,76842,76845,76848,76854,76846,76849,76850,76851,76852\"]\u003c/p>\n\u003cp>If you're headed to the Pacific East Mall to stock up on Asian groceries at Ranch Market 99, be sure to stop by its next door neighbor: Asian Pearl Seafood Restaurant. While there's usually a bit of a wait during prime time hours on weekends, they'll call out your number if you're inclined to wander off to the nearby Kingstone Books store that sells an array of Totoro dolls and Hello Kitty backpacks. Then get ready to enter a \"culinary wonderland\" (their motto emblazoned on their menu) as you walk past the tanks filled with live seafood. You can order dim sum everyday and not just for brunch; they now serve it at all hours. Items range between depending on the size of the dish. Try their buttery soft baked BBQ pork buns, sticky rice with lotus leaves that's flavored with pork, mushrooms and other savory ingredients, fried turnip cakes flecked with fatty bits of Chinese sausage and steamed scallop and shrimp dumplings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3288 Pierce St. (Pacific East Mall) [\u003ca href=\"http://goo.gl/2CKtdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 526-6800\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Mon-Sun 5-10pm; Sat-Sun 10am-2:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76753,76754,76755,76756,76757,76758,76759,76760,76761,76762\"]\u003c/p>\n\u003cp>Whenever I tell friends that you can order delicious dim sum at the San Francisco or Berkeley locations of the Imperial Tea Court, they're always surprised. Despite the fact that they've been serving dim sum, hand-pulled noodles and other entrees produced with locally-sourced, organic ingredients for several years (\u003ca href=\"http://en.wikipedia.org/wiki/Dim_sum\" target=\"_blank\">and that tea and dim sum go hand-in hand\u003c/a>), the Imperial Tea Court doesn't seem to register on the local foodie radar when it comes to dumplings or fried turnip cakes. But the Berkeley spot -- perched above the gourmet food complex \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> -- is a quiet sanctuary with an outdoor patio that's perfect for sampling their Dragon Well dumplings, pumpkin or pork shao mai or green onion pancakes. For a tasting platter, try the dim sum sampler with vegetarian pot stickers, pork shao mai, shrimp dumplings made with Yin Hao jasmine green tea and steamed buns.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.imperialtea.com\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/4YEOf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 540-8888\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ImperialTeaNews\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itcberkeley\" target=\"_blank\">@itcberkeley\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76877,76876,76874,76873,76878,76879,76880,76881,76882,76883,76884,76885,76886\"]\u003c/p>\n\u003cp>If you can find the time to visit East Ocean Seafood Restaurant during the week, you won't be stuck waiting in a long line for a table. They serve dim sum 7 days a week from 10AM-2:30PM (although kitchen items aren't available until 11AM.) You can even select items from the smattering of servers carrying trays and pushing around carts. Otherwise, be prepared to face the throngs that fill the sidewalk out front on weekends. I'm partial to the steamed Dungeness crab dumplings, vegetarian rice noodles wrapped around a generous assortment of sauteed mushrooms, the fried sweet durian puffs stuffed with a tangy custard in a warm, crispy croissant-like pastry and the pork shanghai dumplings flavored with a dash of soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1713 Webster St. [\u003ca href=\"http://goo.gl/H39A6C\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-3381\u003cbr>\nHours: Mon-Sun 10am-2:30pm\u003cbr>\nMon-Sun 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/East-Ocean-Seafood-Restaurant/109576965746129\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"77202,77204,77201,77211,77212,77200,77210,77209,77208,77206,77196,77198,77197\"]\u003c/p>\n\u003cp>On a dim sum-themed bike ride several years ago, \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157623808172573/with/4552724313/\" target=\"_blank\">some cycling friends and I\u003c/a> ventured down the peninsula for an annual bike swap that takes place in Cupertino. Per the recommendations of the dim sum aficionados in our group, we stopped by the Joy Luck Palace afterwards for lunch. It's also located within a shopping center -- Cupertino Village -- and a welcoming wooden archway gives way to their vast main dining space. If you decide to come on a Sunday, be ready to take a number and wait at least a half-hour in the small foyer or courtyard. But once you're seated, servers are quickly making the rounds, so it'll be no time before you've got a bamboo steamer basket of fresh dumplings on your table. Select kitchen items, like sauteed green beans with tofu are spooned hot from a clay pot atop one of the roving carts. Sticky rice wrapped in a lotus leaf is filled with juicy roast pork, sausage and creamy mashed mung beans, steamed beef balls have a sweet, spongy texture and their classic pork dumplings are topped with fish roe. The golden, baked sweet buns with a coconut-honey filling are a delicious dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003c/strong>\u003cbr>\n10911 N Wolfe Rd. [\u003ca href=\"https://goo.gl/maps/6NvAP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 255-6988\u003cbr>\nHours: Mon-Sun 11am-2:30pm\u003cbr>\nMon-Sun 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Joy-Luck-Palace/153149248086578\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennyoh/\">Jenny Oh\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Perhaps you're a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there's plenty of other places in the Bay Area to snack on this delightful Chinese fare. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15-1024x575.jpg\" alt=\"Joy Luck Palace\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim Sum at Joy Luck Palace\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps you're a dim sum disciple of the venerable \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing \u003c/a> or other haunts around San Francisco, but there's plenty of other places around the Bay Area to snack on this delightful Chinese fare. While it's hard to narrow down the list to just five, the following restaurants are perennial favorites that I'm willing to brave the crowds for on Sunday mornings -- especially with the Lunar New Year right around the corner (January 31). Let us know where you go for your dumpling fix in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Koi Palace in Daly City is the flagship location of this mini-dim sum empire, but the Dublin location in the Ulferts Center matches its predecessor in quality. Take the escalator up to the second level of the mall, walk through the glowing Moon Gate and if you're lucky, you won't have to wait too long for a seat in one of their spacious dining rooms. Even on a weekday, bow-tied waiters and servers decked out in black-and-red visors briskly weave through the tables with trays and carts attending to the busy lunch rush as quickly as they can. Their extensive colorful menu offers a variety of dishes; highlights include the lamb buns that arrive sizzling over a bed of onions and scallions in a clay pot; stir-fried, garlicky green beans with tender morsels of pork and chili pepper; succulent, deep-fried pork ribs glazed with maple butter and served in a large coffee mug over a thick, sweet chocolaty-espresso sauce; spinach-scallop dumplings swimming in a spicy Sichuan sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.koipalace.com\" target=\"_blank\">Koi Palace\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd. (Dublin Ulferts Center) [\u003ca href=\"http://goo.gl/2UVkrs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 833-9090\u003cbr>\nHours: Mon-Fri 11am-3pm; Mon-Thu., Sun 5-9:30pm; Fri-Sat 5-10pm; Sat 10am-3:30pm; Sun 9:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Koi-Garden/153819508020427?rf=117776788284305\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're headed to the Pacific East Mall to stock up on Asian groceries at Ranch Market 99, be sure to stop by its next door neighbor: Asian Pearl Seafood Restaurant. While there's usually a bit of a wait during prime time hours on weekends, they'll call out your number if you're inclined to wander off to the nearby Kingstone Books store that sells an array of Totoro dolls and Hello Kitty backpacks. Then get ready to enter a \"culinary wonderland\" (their motto emblazoned on their menu) as you walk past the tanks filled with live seafood. You can order dim sum everyday and not just for brunch; they now serve it at all hours. Items range between depending on the size of the dish. Try their buttery soft baked BBQ pork buns, sticky rice with lotus leaves that's flavored with pork, mushrooms and other savory ingredients, fried turnip cakes flecked with fatty bits of Chinese sausage and steamed scallop and shrimp dumplings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3288 Pierce St. (Pacific East Mall) [\u003ca href=\"http://goo.gl/2CKtdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 526-6800\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Mon-Sun 5-10pm; Sat-Sun 10am-2:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whenever I tell friends that you can order delicious dim sum at the San Francisco or Berkeley locations of the Imperial Tea Court, they're always surprised. Despite the fact that they've been serving dim sum, hand-pulled noodles and other entrees produced with locally-sourced, organic ingredients for several years (\u003ca href=\"http://en.wikipedia.org/wiki/Dim_sum\" target=\"_blank\">and that tea and dim sum go hand-in hand\u003c/a>), the Imperial Tea Court doesn't seem to register on the local foodie radar when it comes to dumplings or fried turnip cakes. But the Berkeley spot -- perched above the gourmet food complex \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> -- is a quiet sanctuary with an outdoor patio that's perfect for sampling their Dragon Well dumplings, pumpkin or pork shao mai or green onion pancakes. For a tasting platter, try the dim sum sampler with vegetarian pot stickers, pork shao mai, shrimp dumplings made with Yin Hao jasmine green tea and steamed buns.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.imperialtea.com\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/4YEOf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 540-8888\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ImperialTeaNews\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itcberkeley\" target=\"_blank\">@itcberkeley\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you can find the time to visit East Ocean Seafood Restaurant during the week, you won't be stuck waiting in a long line for a table. They serve dim sum 7 days a week from 10AM-2:30PM (although kitchen items aren't available until 11AM.) You can even select items from the smattering of servers carrying trays and pushing around carts. Otherwise, be prepared to face the throngs that fill the sidewalk out front on weekends. I'm partial to the steamed Dungeness crab dumplings, vegetarian rice noodles wrapped around a generous assortment of sauteed mushrooms, the fried sweet durian puffs stuffed with a tangy custard in a warm, crispy croissant-like pastry and the pork shanghai dumplings flavored with a dash of soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1713 Webster St. [\u003ca href=\"http://goo.gl/H39A6C\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-3381\u003cbr>\nHours: Mon-Sun 10am-2:30pm\u003cbr>\nMon-Sun 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/East-Ocean-Seafood-Restaurant/109576965746129\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a dim sum-themed bike ride several years ago, \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157623808172573/with/4552724313/\" target=\"_blank\">some cycling friends and I\u003c/a> ventured down the peninsula for an annual bike swap that takes place in Cupertino. Per the recommendations of the dim sum aficionados in our group, we stopped by the Joy Luck Palace afterwards for lunch. It's also located within a shopping center -- Cupertino Village -- and a welcoming wooden archway gives way to their vast main dining space. If you decide to come on a Sunday, be ready to take a number and wait at least a half-hour in the small foyer or courtyard. But once you're seated, servers are quickly making the rounds, so it'll be no time before you've got a bamboo steamer basket of fresh dumplings on your table. Select kitchen items, like sauteed green beans with tofu are spooned hot from a clay pot atop one of the roving carts. Sticky rice wrapped in a lotus leaf is filled with juicy roast pork, sausage and creamy mashed mung beans, steamed beef balls have a sweet, spongy texture and their classic pork dumplings are topped with fish roe. The golden, baked sweet buns with a coconut-honey filling are a delicious dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003c/strong>\u003cbr>\n10911 N Wolfe Rd. [\u003ca href=\"https://goo.gl/maps/6NvAP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 255-6988\u003cbr>\nHours: Mon-Sun 11am-2:30pm\u003cbr>\nMon-Sun 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Joy-Luck-Palace/153149248086578\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennyoh/\">Jenny Oh\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Volunteers Most Needed to Feed the Hungry After the Holiday Season",
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"content": "\u003cfigure id=\"attachment_76319\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\" alt=\"155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>There's a pretty good chance you volunteered over the holidays. Maybe you collected or donated presents for low-income kids. Maybe you visited shut-ins, running errands and delivering medications. Or, maybe you helped serve meals at a soup kitchen or dining hall. Whatever it was, you'd be one of thousands of people for whom the holiday spirit means giving back in any way they can.\u003c/p>\n\u003cp>At \u003ca href=\"http://glide.org/\" target=\"_blank\">GLIDE\u003c/a> in the Tenderloin, 155 volunteers gathered on Christmas Eve to hand out over 3,000 prime rib meals. In fact, said co-Executive Director Kristen Yamamoto, volunteering at GLIDE is so popular during the holidays that once they open the volunteer schedule on Nov. 1 all the high-demand events (such as Thanksgiving) are typically filled by Nov. 5. \u003c/p>\n\u003cp>That influx of volunteers can be great for nonprofit organizations, food banks, and dining halls, but it's a double-edged sword.\u003c/p>\n\u003cp>\"It becomes, in some ways, a strain on our system,\" said Christine Paquette, the executive director of \u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">St. Vincent de Paul Society of Marin\u003c/a>. Not that they don't appreciate the help, she said.\u003c/p>\n\u003cp>With so many people wanting to get in the giving spirit, it can literally overwhelm volunteer coordinators -- some of whom are volunteers themselves -- and, sometimes, there's simply not enough spots for all the helping hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I was inundated with so many requests, I can't even place them all,\" said Eleanor Bonner, the volunteer manager for \u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">Loaves & Fishes of Contra Costa\u003c/a>. Some of them have to be encouraged to come volunteer later -- in January.\u003c/p>\n\u003cp>\"Then, Jan. 1 rolls around and we still have a lot of work to do,\" said Paquette.\u003c/p>\n\u003cp>After the holidays wrap up and the new year is rung in, the volunteer hordes disappear. But, the organizations keep serving up food.\u003c/p>\n\u003cfigure id=\"attachment_76320\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\" alt=\"Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"We serve three meals a day, 364 days a year,\" said Yamamoto.\u003c/p>\n\u003cp>GLIDE requires 80 volunteers a day to serve meals. Loaves & Fishes uses about 140 volunteers each week. Last year, St. Vincent had 2,200 volunteers working in its rotating winter shelters (which are just about to start again). \u003c/p>\n\u003cp>That need has left some places struggling. \"We're scrambling now,\" said Bonner. This week, to fill three of the five dining room locations and the central kitchen at Loaves & Fishes, she's been calling people that used to volunteer, doing outreach, and trying to find anyone to help serve lunch each day.\u003c/p>\n\u003cp>Sometimes, \"as operations manager, we just have to put on our aprons,\" said Edita Cruz, executive director of \u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">Martha's Kitchen\u003c/a> in San Jose. Martha's Kitchen hasn't experienced a big drop-off in the number of volunteers, primarily, she thinks, because they operate a drop-in volunteer policy with big groups regularly coming in. But, many organizations could use a little holiday giving spirit during the bleak January and February months.\u003c/p>\n\u003cfigure id=\"attachment_76318\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\" alt=\"In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\" width=\"640\" height=\"480\" class=\"size-full wp-image-76318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>The other problem is that some food banks are struggling to recover from a less than stellar holiday donation period. Most organizations get the majority of donations during the holiday months, in part because many people and companies choose to take advantage of year-end tax breaks on charitable contributions. But, this year, \u003ca href=\"http://ww2.kqed.org/news/2013/12/16/food-banks-down-homeless-cold\" target=\"_blank\">food banks around the Bay Area saw fewer donations than they expect and need during that time\u003c/a>. The cold affected the available crops and the recovering economy made many would-be donors think that the situation was not too dire.\u003c/p>\n\u003cp>But, in fact, there are as many people hungry and in need of food as ever. That has been particularly true, of late, with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" title=\"See How Food Stamp Cuts Are Hitting Across The U.S.\" target=\"_blank\">cuts in food stamps\u003c/a>. And, with federal assistance checks typically going out at the beginning of the month, many dining halls and food banks see increasing need as that money gets used up.\u003c/p>\n\u003cp>\"Our lines get longer every day of the month,\" said Yamamoto.\u003c/p>\n\u003cp>Below are a handful of dining halls and nonprofit organizations that (among other programs) work to feed the poor. They are all in need of volunteers throughout the year and particularly right now.\u003c/p>\n\u003cp>\"We always have room for more volunteers,\" said Paquette.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nGLIDE\u003cbr>\n\u003ca href=\"http://glide.org/\" target=\"_blank\">glide.org\u003c/a>\u003cbr>\n330 Ellis St., San Francisco\u003cbr>\n415-674-6000\u003cbr>\n\u003ca href=\"http://glide.org/page.aspx?pid=408\" target=\"_blank\">Learn how to volunteer with GLIDE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003cbr>\nLoaves & Fishes of Contra Costa\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">loavesandfishescc.org\u003c/a>\u003cbr>\n1985 Bonifacio St., Suite 100, Concord\u003cbr>\n925-687-6760\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/volunteers.html\" target=\"_blank\">Learn how to volunteer with Loaves & Fishes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003cbr>\nSt. Vincent de Paul Society of Marin\u003cbr>\n\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">vinnies.org\u003c/a>\u003cbr>\n820 B Street, San Rafael\u003cbr>\n415-454-3303\u003cbr>\n\u003ca href=\"http://www.vinnies.org/get-involved\" target=\"_blank\">Learn how to volunteer with St. Vincent\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003cbr>\nMartha's Kitchen\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">marthas-kitchen.org\u003c/a>\u003cbr>\n311 Willow Street, San Jose\u003cbr>\n408-293-6111\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer/\" target=\"_blank\">Learn how to volunteer with Martha's Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These is by no means an exhaustive list of all the dining halls, soup kitchens or food banks that can use help. Please feel free to add additional resources in the comments.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76319\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\" alt=\"155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>There's a pretty good chance you volunteered over the holidays. Maybe you collected or donated presents for low-income kids. Maybe you visited shut-ins, running errands and delivering medications. Or, maybe you helped serve meals at a soup kitchen or dining hall. Whatever it was, you'd be one of thousands of people for whom the holiday spirit means giving back in any way they can.\u003c/p>\n\u003cp>At \u003ca href=\"http://glide.org/\" target=\"_blank\">GLIDE\u003c/a> in the Tenderloin, 155 volunteers gathered on Christmas Eve to hand out over 3,000 prime rib meals. In fact, said co-Executive Director Kristen Yamamoto, volunteering at GLIDE is so popular during the holidays that once they open the volunteer schedule on Nov. 1 all the high-demand events (such as Thanksgiving) are typically filled by Nov. 5. \u003c/p>\n\u003cp>That influx of volunteers can be great for nonprofit organizations, food banks, and dining halls, but it's a double-edged sword.\u003c/p>\n\u003cp>\"It becomes, in some ways, a strain on our system,\" said Christine Paquette, the executive director of \u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">St. Vincent de Paul Society of Marin\u003c/a>. Not that they don't appreciate the help, she said.\u003c/p>\n\u003cp>With so many people wanting to get in the giving spirit, it can literally overwhelm volunteer coordinators -- some of whom are volunteers themselves -- and, sometimes, there's simply not enough spots for all the helping hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I was inundated with so many requests, I can't even place them all,\" said Eleanor Bonner, the volunteer manager for \u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">Loaves & Fishes of Contra Costa\u003c/a>. Some of them have to be encouraged to come volunteer later -- in January.\u003c/p>\n\u003cp>\"Then, Jan. 1 rolls around and we still have a lot of work to do,\" said Paquette.\u003c/p>\n\u003cp>After the holidays wrap up and the new year is rung in, the volunteer hordes disappear. But, the organizations keep serving up food.\u003c/p>\n\u003cfigure id=\"attachment_76320\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\" alt=\"Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"We serve three meals a day, 364 days a year,\" said Yamamoto.\u003c/p>\n\u003cp>GLIDE requires 80 volunteers a day to serve meals. Loaves & Fishes uses about 140 volunteers each week. Last year, St. Vincent had 2,200 volunteers working in its rotating winter shelters (which are just about to start again). \u003c/p>\n\u003cp>That need has left some places struggling. \"We're scrambling now,\" said Bonner. This week, to fill three of the five dining room locations and the central kitchen at Loaves & Fishes, she's been calling people that used to volunteer, doing outreach, and trying to find anyone to help serve lunch each day.\u003c/p>\n\u003cp>Sometimes, \"as operations manager, we just have to put on our aprons,\" said Edita Cruz, executive director of \u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">Martha's Kitchen\u003c/a> in San Jose. Martha's Kitchen hasn't experienced a big drop-off in the number of volunteers, primarily, she thinks, because they operate a drop-in volunteer policy with big groups regularly coming in. But, many organizations could use a little holiday giving spirit during the bleak January and February months.\u003c/p>\n\u003cfigure id=\"attachment_76318\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\" alt=\"In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\" width=\"640\" height=\"480\" class=\"size-full wp-image-76318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>The other problem is that some food banks are struggling to recover from a less than stellar holiday donation period. Most organizations get the majority of donations during the holiday months, in part because many people and companies choose to take advantage of year-end tax breaks on charitable contributions. But, this year, \u003ca href=\"http://ww2.kqed.org/news/2013/12/16/food-banks-down-homeless-cold\" target=\"_blank\">food banks around the Bay Area saw fewer donations than they expect and need during that time\u003c/a>. The cold affected the available crops and the recovering economy made many would-be donors think that the situation was not too dire.\u003c/p>\n\u003cp>But, in fact, there are as many people hungry and in need of food as ever. That has been particularly true, of late, with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" title=\"See How Food Stamp Cuts Are Hitting Across The U.S.\" target=\"_blank\">cuts in food stamps\u003c/a>. And, with federal assistance checks typically going out at the beginning of the month, many dining halls and food banks see increasing need as that money gets used up.\u003c/p>\n\u003cp>\"Our lines get longer every day of the month,\" said Yamamoto.\u003c/p>\n\u003cp>Below are a handful of dining halls and nonprofit organizations that (among other programs) work to feed the poor. They are all in need of volunteers throughout the year and particularly right now.\u003c/p>\n\u003cp>\"We always have room for more volunteers,\" said Paquette.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nGLIDE\u003cbr>\n\u003ca href=\"http://glide.org/\" target=\"_blank\">glide.org\u003c/a>\u003cbr>\n330 Ellis St., San Francisco\u003cbr>\n415-674-6000\u003cbr>\n\u003ca href=\"http://glide.org/page.aspx?pid=408\" target=\"_blank\">Learn how to volunteer with GLIDE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003cbr>\nLoaves & Fishes of Contra Costa\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">loavesandfishescc.org\u003c/a>\u003cbr>\n1985 Bonifacio St., Suite 100, Concord\u003cbr>\n925-687-6760\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/volunteers.html\" target=\"_blank\">Learn how to volunteer with Loaves & Fishes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003cbr>\nSt. Vincent de Paul Society of Marin\u003cbr>\n\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">vinnies.org\u003c/a>\u003cbr>\n820 B Street, San Rafael\u003cbr>\n415-454-3303\u003cbr>\n\u003ca href=\"http://www.vinnies.org/get-involved\" target=\"_blank\">Learn how to volunteer with St. Vincent\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003cbr>\nMartha's Kitchen\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">marthas-kitchen.org\u003c/a>\u003cbr>\n311 Willow Street, San Jose\u003cbr>\n408-293-6111\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer/\" target=\"_blank\">Learn how to volunteer with Martha's Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These is by no means an exhaustive list of all the dining halls, soup kitchens or food banks that can use help. Please feel free to add additional resources in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Winter Cocktails\" Review and Post-Holiday Drink Picks",
"title": "\"Winter Cocktails\" Review and Post-Holiday Drink Picks",
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"content": "\u003cp>Ah, the joys of a relaxed, post-holidays drink. (Don't know about you, but this year's winter solstice just knocked me \u003cem>out.)\u003c/em> Put on your new sweater, break out the gifted \u003ca href=\"http://noshthis.com/nosh-shop\">almond crack\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes\">edible chocolate boxes\u003c/a>, throw some logs on the fire (but not if a \u003ca href=\"http://www.sparetheair.org/\">Spare the Air\u003c/a> alert is in place) and settle back with a nice wintery libation. \u003c/p>\n\u003cp>In between January's grim mandate of juice cleanses and gym sweat, there's still the excuse of football playoffs and taking down the holiday decorations to splurge on morning hot chocolate, a good whiskey toddy late in the evening, and the remains of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> any time. For those who imbibe (and of course, we always recommend knowing your limits and partaking to the point of cheer, not wretched excess), most post-holiday spirits can always be improved with some holiday spirits.\u003c/p>\n\u003cp>In the Bay Area Bites archives, we've got lots of recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">spiked hot chocolate\u003c/a> and bountiful \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">drinks for a crowd\u003c/a>. If you've got some time for DIY, skip the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">kombucha\u003c/a> and sauerkraut and make your friends happier with our \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">DIY Manhattan kit\u003c/a>, offering how-tos on making your own bitters, sweet vermouth, and cocktail cherries from scratch.\u003c/p>\n\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"350\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a long time, our go-to guide for liquid cheer this time of year was Jessica Strand's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081184157X/kqedorg-20\">Holiday Cocktails\u003c/a>, a nippy little candy-cane martini of a book full of spirited inspirations (and non-alcoholic ones, too) for winter get-togethers of all sorts. It still has a place on our bar shelf, but now it's got a big sister, this year's very appealing \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">Winter Cocktails\u003c/a> by Maria Del Mar Sacasa, with photographs by Tara Striano. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/winter_cocktails_72dpi.jpg\" alt=\"Winter Cocktails by Maria Del Mar Sacasa, with photographs by Tara Striano.\" width=\"400\" class=\"aligncenter size-full wp-image-75795\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes of Winter Cocktails--hot toddies, eggnogs and other creamy things, punches, tea- and coffee-based drinks, and chilled winter-appropriate cocktails, plus sweet and savory snacks--are fresh, inventive and party-pleasing. Sacasa especially loves the tropical tang of fresh pineapple, and uses it to fine, frothy effect in the Golden Hog (pineapple, vanilla, bacon-infused bourbon, bitters, and a candied bacon garnish); for hot mulled Liquid Gold (pineapple juice, spices, vanilla, dark rum, and brandy, garnished with an Aleppo pepper-dusted grilled pineapple skewer); and in a Pineapple-Infused Spiced Rum. Naturally, there's a Salted Caramel Hot Chocolate, a truly delectable-sounding Butterscotch Eggnog, made just like homemade butterscotch pudding, and an intriguing Persian Warmer, white hot chocolate infused with green cardamom and orange zest. \u003c/p>\n\u003cp>Sacasa gives the requisite nod to the do-it-yourselfers with recipes for herb-, spice-, and citrus-infused liquors and simple syrups that can be used year-round. There are useful recipes for made-from-scratch sour mix and a fresh-tomato Bloody Mary base that's refreshing enough to drink straight (even if fresh tomatoes aren't exactly winter vegetables). But at the same time, she's not afraid to go downmarket as necessary, calling for white zinfandel (yes, the cheap pink stuff) for her mulled white wine and frying up doughnuts made from packaged biscuit mix. It's a rare book indeed that can veer from Grilled Pimento Cheese Sandwiches to Roasted Marrow Bones, as Sacasa does in her \"Small Bites\" chapter. \u003c/p>\n\u003cp>A few of the drinks here don't seem quite in sync with the theme; what's remotely wintery about sangria, shandy (lager and ginger beer) or margaritas? Then again, Sacasa divides her time between New York and Los Angeles, so adding in a few palm-tree drinks helps make the book even more useful for us mittenless West Coasters. (And the hot toddies and hot chocolates are perfect for Tahoe trips.)\u003c/p>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>What about drinks that are ready to go as soon as you pull the cork? Bubbles are always festive, (and they go great with Dungeness crab in all its winter permutations), but you don't have to stick with the typical sparkling wines. Instead, try a bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks'\u003c/a> Barred Rock Barrel Aged Cider, small-batch Sonoma hard cider that's been aged in bourbon barrels. It's a first for Scott Heath and Ellen Cavalli, the husband and wife team behind Forestville's Tilted Shed, and worth searching out. \u003c/p>\n\u003cp>Or tickle your tastebuds with \u003ca href=\"http://shop.bonnydoonvineyard.com/2011-querry-sparkling-hard-cider-p658.aspx\">Querry\u003c/a>, a dry, sparkling hard cider made from pear, apple, and quince that would make a wonderful aperitif for an intimate dinner with friends. It's the latest project for the restlessly experimental Randall Grahm of Santa Cruz's Bonny Doon Vineyards. Racy and almost Riesling-like, it's a pale, elegant accompaniment to charcuterie, Asian foods, even Dungeness crab.\u003c/p>\n\u003cp>We also love a biodynamically grown French pear cider, Poire Granit, by Eric Bordelet. True to its name, it's vividly reminiscent of pear sorbet, and makes a sublime accompaniment to an icy platter of just-shucked Hog Island oysters. Look for it at \u003ca href=\"http://www.paulmarcuswines.com/\">Paul Marcus Wines\u003c/a>, in Rockridge's Market Hall, or treat your date to a flute or two and a \u003cem>plateau de mer\u003c/em> at \u003ca href=\"http://www.zunicafe.com\">Zuni Cafe\u003c/a>, where it can be found on the list of wines by the glass. There's also a very nice and unexpected \"Bee Flight\" of naturally sparkling meads on the menu at \u003ca href=\"http://www.epicroasthouse.com/\">Epic Roasthouse\u003c/a> on The Embarcadero. The shimmering \u003ca href=\"http://thebaylights.org/\">Bay Lights\u003c/a> make a pretty backdrop for three golden glasses of honey wine from Point Reyes Station's \u003ca href=\"http://heidrunmeadery.com/\">Heidrun Meadery\u003c/a>. The flight includes meads made from California Avocado Blossom, California Orange Blossom, and Hawaiian Christmas Berry honeys. \u003c/p>\n\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>There's also our wonderful, very local \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">San Francisco Mead Company's mead\u003c/a>, made right here in the Bayview and slowly getting wider distribution--they just made it into Whole Foods this month. Whatever you're drinking, raise a toast to the old and ring in the new, with all our best wishes for a sparkling 2014. \u003c/p>\n\n",
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"excerpt": "Time to relax from the holiday frenzy with the perfect drink. We've got your post-holiday cocktail recipes covered, with a review of the new Winter Cocktails, plus great recipes from our archives and offbeat, mostly local sparklers to put the fizz in your new year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, the joys of a relaxed, post-holidays drink. (Don't know about you, but this year's winter solstice just knocked me \u003cem>out.)\u003c/em> Put on your new sweater, break out the gifted \u003ca href=\"http://noshthis.com/nosh-shop\">almond crack\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes\">edible chocolate boxes\u003c/a>, throw some logs on the fire (but not if a \u003ca href=\"http://www.sparetheair.org/\">Spare the Air\u003c/a> alert is in place) and settle back with a nice wintery libation. \u003c/p>\n\u003cp>In between January's grim mandate of juice cleanses and gym sweat, there's still the excuse of football playoffs and taking down the holiday decorations to splurge on morning hot chocolate, a good whiskey toddy late in the evening, and the remains of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> any time. For those who imbibe (and of course, we always recommend knowing your limits and partaking to the point of cheer, not wretched excess), most post-holiday spirits can always be improved with some holiday spirits.\u003c/p>\n\u003cp>In the Bay Area Bites archives, we've got lots of recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">spiked hot chocolate\u003c/a> and bountiful \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">drinks for a crowd\u003c/a>. If you've got some time for DIY, skip the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">kombucha\u003c/a> and sauerkraut and make your friends happier with our \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">DIY Manhattan kit\u003c/a>, offering how-tos on making your own bitters, sweet vermouth, and cocktail cherries from scratch.\u003c/p>\n\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"350\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a long time, our go-to guide for liquid cheer this time of year was Jessica Strand's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081184157X/kqedorg-20\">Holiday Cocktails\u003c/a>, a nippy little candy-cane martini of a book full of spirited inspirations (and non-alcoholic ones, too) for winter get-togethers of all sorts. It still has a place on our bar shelf, but now it's got a big sister, this year's very appealing \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">Winter Cocktails\u003c/a> by Maria Del Mar Sacasa, with photographs by Tara Striano. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/winter_cocktails_72dpi.jpg\" alt=\"Winter Cocktails by Maria Del Mar Sacasa, with photographs by Tara Striano.\" width=\"400\" class=\"aligncenter size-full wp-image-75795\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes of Winter Cocktails--hot toddies, eggnogs and other creamy things, punches, tea- and coffee-based drinks, and chilled winter-appropriate cocktails, plus sweet and savory snacks--are fresh, inventive and party-pleasing. Sacasa especially loves the tropical tang of fresh pineapple, and uses it to fine, frothy effect in the Golden Hog (pineapple, vanilla, bacon-infused bourbon, bitters, and a candied bacon garnish); for hot mulled Liquid Gold (pineapple juice, spices, vanilla, dark rum, and brandy, garnished with an Aleppo pepper-dusted grilled pineapple skewer); and in a Pineapple-Infused Spiced Rum. Naturally, there's a Salted Caramel Hot Chocolate, a truly delectable-sounding Butterscotch Eggnog, made just like homemade butterscotch pudding, and an intriguing Persian Warmer, white hot chocolate infused with green cardamom and orange zest. \u003c/p>\n\u003cp>Sacasa gives the requisite nod to the do-it-yourselfers with recipes for herb-, spice-, and citrus-infused liquors and simple syrups that can be used year-round. There are useful recipes for made-from-scratch sour mix and a fresh-tomato Bloody Mary base that's refreshing enough to drink straight (even if fresh tomatoes aren't exactly winter vegetables). But at the same time, she's not afraid to go downmarket as necessary, calling for white zinfandel (yes, the cheap pink stuff) for her mulled white wine and frying up doughnuts made from packaged biscuit mix. It's a rare book indeed that can veer from Grilled Pimento Cheese Sandwiches to Roasted Marrow Bones, as Sacasa does in her \"Small Bites\" chapter. \u003c/p>\n\u003cp>A few of the drinks here don't seem quite in sync with the theme; what's remotely wintery about sangria, shandy (lager and ginger beer) or margaritas? Then again, Sacasa divides her time between New York and Los Angeles, so adding in a few palm-tree drinks helps make the book even more useful for us mittenless West Coasters. (And the hot toddies and hot chocolates are perfect for Tahoe trips.)\u003c/p>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>What about drinks that are ready to go as soon as you pull the cork? Bubbles are always festive, (and they go great with Dungeness crab in all its winter permutations), but you don't have to stick with the typical sparkling wines. Instead, try a bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks'\u003c/a> Barred Rock Barrel Aged Cider, small-batch Sonoma hard cider that's been aged in bourbon barrels. It's a first for Scott Heath and Ellen Cavalli, the husband and wife team behind Forestville's Tilted Shed, and worth searching out. \u003c/p>\n\u003cp>Or tickle your tastebuds with \u003ca href=\"http://shop.bonnydoonvineyard.com/2011-querry-sparkling-hard-cider-p658.aspx\">Querry\u003c/a>, a dry, sparkling hard cider made from pear, apple, and quince that would make a wonderful aperitif for an intimate dinner with friends. It's the latest project for the restlessly experimental Randall Grahm of Santa Cruz's Bonny Doon Vineyards. Racy and almost Riesling-like, it's a pale, elegant accompaniment to charcuterie, Asian foods, even Dungeness crab.\u003c/p>\n\u003cp>We also love a biodynamically grown French pear cider, Poire Granit, by Eric Bordelet. True to its name, it's vividly reminiscent of pear sorbet, and makes a sublime accompaniment to an icy platter of just-shucked Hog Island oysters. Look for it at \u003ca href=\"http://www.paulmarcuswines.com/\">Paul Marcus Wines\u003c/a>, in Rockridge's Market Hall, or treat your date to a flute or two and a \u003cem>plateau de mer\u003c/em> at \u003ca href=\"http://www.zunicafe.com\">Zuni Cafe\u003c/a>, where it can be found on the list of wines by the glass. There's also a very nice and unexpected \"Bee Flight\" of naturally sparkling meads on the menu at \u003ca href=\"http://www.epicroasthouse.com/\">Epic Roasthouse\u003c/a> on The Embarcadero. The shimmering \u003ca href=\"http://thebaylights.org/\">Bay Lights\u003c/a> make a pretty backdrop for three golden glasses of honey wine from Point Reyes Station's \u003ca href=\"http://heidrunmeadery.com/\">Heidrun Meadery\u003c/a>. The flight includes meads made from California Avocado Blossom, California Orange Blossom, and Hawaiian Christmas Berry honeys. \u003c/p>\n\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>There's also our wonderful, very local \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">San Francisco Mead Company's mead\u003c/a>, made right here in the Bayview and slowly getting wider distribution--they just made it into Whole Foods this month. Whatever you're drinking, raise a toast to the old and ring in the new, with all our best wishes for a sparkling 2014. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities",
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"content": "\u003cfigure id=\"attachment_75739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\">\u003cimg class=\"size-full wp-image-75739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\" alt=\"New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>As her friend spooned a ladle of steaming, scalloped potatoes onto Tara’s plate, he murmured, “Oh, I always put a bit of flour in the sauce, I’m sure a little won’t hurt you.”\u003c/p>\n\u003cp>“Yeah, right,” replied Tara, who has \u003ca href=\"http://www.csaceliacs.info/celiac_disease_defined.jsp\">celiac disease\u003c/a> and had provided her host with a complete rundown of her extreme intolerance to gluten, “if you want me to end this evening in an ambulance!”\u003c/p>\n\u003cp>Modern menus have turned into minefields, as it seems that everyone and their little brother asserts their sensitivity to something: nuts, wheat, dairy, soy, eggs, fish--even cilantro. Suddenly, it’s puzzling or even perilous to invite people over for a simple meal. What’s the difference between a trendy, personal preference and a life-threatening condition and what can we serve that all our guests will enjoy without a trip to the ER?\u003c/p>\n\u003cfigure id=\"attachment_75740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\">\u003cimg class=\"size-full wp-image-75740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\" alt=\"Many people are sensitive to bell peppers. Illustration: Lila Volkas\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people are sensitive to bell peppers. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>When I cook for friends, I always inquire about their dietary restrictions, because I have a collection of my own: bell peppers make me burp, and dairy, wheat, and soy cause painful bloating. But luckily, my food \u003ca href=\"http://www.mayoclinic.com/health/food-allergy/AN01109\">intolerances are not the same as allergies \u003c/a>and thus are easily managed. Lacking the right enzymes to digest these foods, I do best just avoiding them, but I’ve also found some workarounds.\u003c/p>\n\u003cfigure id=\"attachment_75741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\">\u003cimg class=\"size-full wp-image-75741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\" alt=\"Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: Lila Volkas\" width=\"1000\" height=\"589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goatpatrol-horseshoeing.com/goat-farm-products-services/goat-milk-products/\">Goat milk\u003c/a>, for instance, is much easier to digest than cow’s milk because it contains less lactose and its fat molecules are one-fifth the size of those in the bovine beverage. So I only pig out on goat cheese. If someone offers me a tempting slice of their homemade pumpkin bread, I can pop a couple of \u003ca href=\"http://www.enzymedica.com/store/GlutenEase\">enzyme pills\u003c/a>, which usually do the trick. And even if I unknowingly consume a bite of wheat or dairy, while I might be uncomfortable for the rest of the evening, it won’t send me to the hospital.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not so for my friend Rachel, who has severe allergies to a host of foods, especially fish and nuts. These extreme allergies run in her family and compel her to carry a \u003ca href=\"http://en.wikipedia.org/wiki/Epinephrine_autoinjector\">self-injecting dose of epinephrine\u003c/a>, which might just save her life.\u003c/p>\n\u003cp>Scientists cannot yet explain \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">the recent rapid growth\u003c/a> in the number of people (especially children) who suffer from potentially fatal food allergies. Nearly \u003ca href=\"http://www.foodallergy.org/facts-and-stats\">15 million Americans\u003c/a> have a moderate to severe food allergy. This now includes 1 in every 10 preschoolers, a rate that has more than doubled in the last decade.\u003c/p>\n\u003cp>These life-threatening allergies are a disorder of the immune system, in which the body sees the allergen as a foreign invader and mobilizes its forces to attack by releasing histamine and other powerful chemicals that trigger allergic symptoms, such as nausea, hives, itching, swelling, and shortness of breath.\u003c/p>\n\u003cfigure id=\"attachment_75743\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\">\u003cimg class=\"size-full wp-image-75743\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\" alt=\"Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: Lila Volkas\" width=\"1000\" height=\"681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It only takes a tiny bit of the offending food to unleash \u003ca href=\"http://en.wikipedia.org/wiki/Anaphylaxis\">anaphylaxis\u003c/a> which can lead to death in a matter of minutes. Even kissing a person who just snacked on sushi or polished off a PB & J is enough to spark an onset of dire symptoms.\u003c/p>\n\u003cp>With more children suffering from severe allergies, their parents try to cope by taking full control of everything their children put in their mouths--a daunting task. But recent news of a \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all&_r=0\">new therapy\u003c/a> has shown promising results in desensitizing even those with multiple allergies.\u003c/p>\n\u003cp>When my friend Rachel was in her twenties and had a battery of allergy tests, her doctor noticed obvious positive results for allergies to many fish, but didn’t see a reaction to salmon and so recommended that she cautiously experiment with it. The next time Rachel and her husband went out to dinner, he ordered the grilled salmon and she dipped her fork into a drop of salmon juice run-off, but the minute it hit her tongue, Rachel immediately felt a tell-tale itching sensation on her lips. Her husband rushed her to the hospital and she made it just as her throat was dangerously starting to swell.\u003c/p>\n\u003cp>Now, Rachel picks her restaurants carefully (avoiding fish-forward cuisines like Japanese or even Thai, where fish sauce is a common ingredient although it’s not always listed on the menu). She informs waiters and friends that she cannot have any nuts or fish or even anything that came in contact with these foods.\u003c/p>\n\u003cp>“Sometimes people just don’t understand the severity of this condition,“ Rachel tells me. “Last summer, I was invited to a friend’s barbeque and although he assured me he would be preparing chicken and burgers, when I arrived I saw a plate of fish sitting by the grill. I was horrified. My friend had good intentions, but didn't understand that cooking my chicken next to his fish could cause an allergic reaction. In the end, to my immense relief, he decided not to cook any fish that night.”\u003c/p>\n\u003cfigure id=\"attachment_75744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\">\u003cimg class=\"size-full wp-image-75744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\" alt=\"For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: Lila Volkas\" width=\"1000\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Celiac disease is another autoimmune disorder, but one that targets the small intestines. \u003ca href=\"http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-what-happens\">Gluten destroys the villi\u003c/a>, which are fingerlike projections lining the small intestines, where the vitamins and nutrients from the foods we eat are supposed to get absorbed. Continued exposure to gluten often wreaks havoc on the entire body.\u003c/p>\n\u003cp>My friend Tara only discovered she had celiac in her mid-30s, after a lifetime of assorted complaints (skin problems, arthritis and digestive issues). After a few months on a trip in India, (with its rice-based diet), her symptoms inexplicably improved. But when she returned to California, they worsened. A clever doctor made the connection and the diagnosis.\u003c/p>\n\u003cp>“Twenty-five years ago, there weren’t many resources for those who have to eat gluten-free,” says Tara, “but thankfully now there is so much more awareness, gluten-free products even restaurants with gluten-free menus. “And \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> in Oakland,” adds Tara smiling, thinking about their cupcakes. Tara has become an expert gluten-free baker herself so that she does not have to feel deprived.\u003c/p>\n\u003cp>For both my friends Tara and Rachel, getting invited over to someone’s house for dinner necessitates preparation and backup plans. They let their hosts know their dietary restrictions and often offer to bring a dish to share. If they are going to a large event where it won’t be easy to know for sure what possible allergens are in the food, they may eat something at home first, or bring an emergency back-up snack, just in case.\u003c/p>\n\u003cp>Like my problem with peppers, some food sensitivities don’t fall neatly into the categories of intolerance or allergy. Take the \u003ca href=\"http://foodreference.about.com/od/Herbs-and-Spices/a/Why-Does-Cilantro-Taste-Soapy.htm\">great cilantro divide\u003c/a>. Genetics seems to determine whether we love the fragrant green leaves or find their flavor reminiscent of soap.\u003c/p>\n\u003cp>And while the focus here is on medical conditions, strongly held personal preferences and practices -- from \u003ca href=\"http://en.wikipedia.org/wiki/Veganism\">veganism\u003c/a> to the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo diet\u003c/a> -- can be just as fervently followed and thus present their own set of hosting hurdles.\u003c/p>\n\u003ch3>ADVICE FOR THE HOST\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What are the best ways to deal with this array of possible food proscriptions? It depends on the size of the group you are cooking for. If it’s an intimate dinner for a couple of friends, you can probably make the whole meal conform to their dietary needs and thus be assured of a relaxed evening for everyone. Here are some other strategies if you are coordinating a large potluck or serving a buffet for 100.\u003c/p>\n\u003cfigure id=\"attachment_75745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\">\u003cimg class=\"size-full wp-image-75745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\" alt=\"Thoughtful hosting: a make your own salad bar. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thoughtful hosting: a \"make-your-own\" salad bar. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>TIPS\u003c/h3>\n\u003cul>\n\u003cli>Ask guests re: dietary restrictions before you plan your menu. If you are unsure of the specifics of their sensitivities, ask clarifying questions.\u003c/li>\n\u003cli>Keep the labels, boxes and bags of foods you used, so guests with allergies can check them out. Sometimes they will recognize a benign sounding ingredient as potentially harmful.\u003c/li>\n\u003cli>On a buffet table: a card next to each dish, detailing ingredients will be much appreciated.\u003c/li>\n\u003cli>Since even a small amount of an allergen can make people sick, avoid cross-contamination of utensils, dishes and cutting surfaces with offending foods.\u003c/li>\n\u003cli>A “make-your-own” bar for salads, tacos or ice cream sundaes, etc. will allow guests the freedom to include or avoid ingredients.\u003c/li>\n\u003cli>Provide questionable add-ins in separate bowls, each with its own spoon, to avoid cross-contamination\u003c/li>\n\u003cli>For a potluck or buffet, set aside a corner of the table for g/f, nut-free, vegan, etc. so these dishes can be grouped together.\u003c/li>\n\u003cli>Read labels. There may be hidden ingredients that you are not aware of, (e.g., regular soy-sauce contains gluten; while wheat-free tamari does not).\u003c/li>\n\u003cli>Don’t take it personally, if a friend declines to try your prize-winning ceviche or sculpted marzipan fruits.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\">\u003cimg class=\"size-full wp-image-75739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\" alt=\"New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>As her friend spooned a ladle of steaming, scalloped potatoes onto Tara’s plate, he murmured, “Oh, I always put a bit of flour in the sauce, I’m sure a little won’t hurt you.”\u003c/p>\n\u003cp>“Yeah, right,” replied Tara, who has \u003ca href=\"http://www.csaceliacs.info/celiac_disease_defined.jsp\">celiac disease\u003c/a> and had provided her host with a complete rundown of her extreme intolerance to gluten, “if you want me to end this evening in an ambulance!”\u003c/p>\n\u003cp>Modern menus have turned into minefields, as it seems that everyone and their little brother asserts their sensitivity to something: nuts, wheat, dairy, soy, eggs, fish--even cilantro. Suddenly, it’s puzzling or even perilous to invite people over for a simple meal. What’s the difference between a trendy, personal preference and a life-threatening condition and what can we serve that all our guests will enjoy without a trip to the ER?\u003c/p>\n\u003cfigure id=\"attachment_75740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\">\u003cimg class=\"size-full wp-image-75740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\" alt=\"Many people are sensitive to bell peppers. Illustration: Lila Volkas\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people are sensitive to bell peppers. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>When I cook for friends, I always inquire about their dietary restrictions, because I have a collection of my own: bell peppers make me burp, and dairy, wheat, and soy cause painful bloating. But luckily, my food \u003ca href=\"http://www.mayoclinic.com/health/food-allergy/AN01109\">intolerances are not the same as allergies \u003c/a>and thus are easily managed. Lacking the right enzymes to digest these foods, I do best just avoiding them, but I’ve also found some workarounds.\u003c/p>\n\u003cfigure id=\"attachment_75741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\">\u003cimg class=\"size-full wp-image-75741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\" alt=\"Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: Lila Volkas\" width=\"1000\" height=\"589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goatpatrol-horseshoeing.com/goat-farm-products-services/goat-milk-products/\">Goat milk\u003c/a>, for instance, is much easier to digest than cow’s milk because it contains less lactose and its fat molecules are one-fifth the size of those in the bovine beverage. So I only pig out on goat cheese. If someone offers me a tempting slice of their homemade pumpkin bread, I can pop a couple of \u003ca href=\"http://www.enzymedica.com/store/GlutenEase\">enzyme pills\u003c/a>, which usually do the trick. And even if I unknowingly consume a bite of wheat or dairy, while I might be uncomfortable for the rest of the evening, it won’t send me to the hospital.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not so for my friend Rachel, who has severe allergies to a host of foods, especially fish and nuts. These extreme allergies run in her family and compel her to carry a \u003ca href=\"http://en.wikipedia.org/wiki/Epinephrine_autoinjector\">self-injecting dose of epinephrine\u003c/a>, which might just save her life.\u003c/p>\n\u003cp>Scientists cannot yet explain \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">the recent rapid growth\u003c/a> in the number of people (especially children) who suffer from potentially fatal food allergies. Nearly \u003ca href=\"http://www.foodallergy.org/facts-and-stats\">15 million Americans\u003c/a> have a moderate to severe food allergy. This now includes 1 in every 10 preschoolers, a rate that has more than doubled in the last decade.\u003c/p>\n\u003cp>These life-threatening allergies are a disorder of the immune system, in which the body sees the allergen as a foreign invader and mobilizes its forces to attack by releasing histamine and other powerful chemicals that trigger allergic symptoms, such as nausea, hives, itching, swelling, and shortness of breath.\u003c/p>\n\u003cfigure id=\"attachment_75743\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\">\u003cimg class=\"size-full wp-image-75743\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\" alt=\"Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: Lila Volkas\" width=\"1000\" height=\"681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It only takes a tiny bit of the offending food to unleash \u003ca href=\"http://en.wikipedia.org/wiki/Anaphylaxis\">anaphylaxis\u003c/a> which can lead to death in a matter of minutes. Even kissing a person who just snacked on sushi or polished off a PB & J is enough to spark an onset of dire symptoms.\u003c/p>\n\u003cp>With more children suffering from severe allergies, their parents try to cope by taking full control of everything their children put in their mouths--a daunting task. But recent news of a \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all&_r=0\">new therapy\u003c/a> has shown promising results in desensitizing even those with multiple allergies.\u003c/p>\n\u003cp>When my friend Rachel was in her twenties and had a battery of allergy tests, her doctor noticed obvious positive results for allergies to many fish, but didn’t see a reaction to salmon and so recommended that she cautiously experiment with it. The next time Rachel and her husband went out to dinner, he ordered the grilled salmon and she dipped her fork into a drop of salmon juice run-off, but the minute it hit her tongue, Rachel immediately felt a tell-tale itching sensation on her lips. Her husband rushed her to the hospital and she made it just as her throat was dangerously starting to swell.\u003c/p>\n\u003cp>Now, Rachel picks her restaurants carefully (avoiding fish-forward cuisines like Japanese or even Thai, where fish sauce is a common ingredient although it’s not always listed on the menu). She informs waiters and friends that she cannot have any nuts or fish or even anything that came in contact with these foods.\u003c/p>\n\u003cp>“Sometimes people just don’t understand the severity of this condition,“ Rachel tells me. “Last summer, I was invited to a friend’s barbeque and although he assured me he would be preparing chicken and burgers, when I arrived I saw a plate of fish sitting by the grill. I was horrified. My friend had good intentions, but didn't understand that cooking my chicken next to his fish could cause an allergic reaction. In the end, to my immense relief, he decided not to cook any fish that night.”\u003c/p>\n\u003cfigure id=\"attachment_75744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\">\u003cimg class=\"size-full wp-image-75744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\" alt=\"For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: Lila Volkas\" width=\"1000\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Celiac disease is another autoimmune disorder, but one that targets the small intestines. \u003ca href=\"http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-what-happens\">Gluten destroys the villi\u003c/a>, which are fingerlike projections lining the small intestines, where the vitamins and nutrients from the foods we eat are supposed to get absorbed. Continued exposure to gluten often wreaks havoc on the entire body.\u003c/p>\n\u003cp>My friend Tara only discovered she had celiac in her mid-30s, after a lifetime of assorted complaints (skin problems, arthritis and digestive issues). After a few months on a trip in India, (with its rice-based diet), her symptoms inexplicably improved. But when she returned to California, they worsened. A clever doctor made the connection and the diagnosis.\u003c/p>\n\u003cp>“Twenty-five years ago, there weren’t many resources for those who have to eat gluten-free,” says Tara, “but thankfully now there is so much more awareness, gluten-free products even restaurants with gluten-free menus. “And \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> in Oakland,” adds Tara smiling, thinking about their cupcakes. Tara has become an expert gluten-free baker herself so that she does not have to feel deprived.\u003c/p>\n\u003cp>For both my friends Tara and Rachel, getting invited over to someone’s house for dinner necessitates preparation and backup plans. They let their hosts know their dietary restrictions and often offer to bring a dish to share. If they are going to a large event where it won’t be easy to know for sure what possible allergens are in the food, they may eat something at home first, or bring an emergency back-up snack, just in case.\u003c/p>\n\u003cp>Like my problem with peppers, some food sensitivities don’t fall neatly into the categories of intolerance or allergy. Take the \u003ca href=\"http://foodreference.about.com/od/Herbs-and-Spices/a/Why-Does-Cilantro-Taste-Soapy.htm\">great cilantro divide\u003c/a>. Genetics seems to determine whether we love the fragrant green leaves or find their flavor reminiscent of soap.\u003c/p>\n\u003cp>And while the focus here is on medical conditions, strongly held personal preferences and practices -- from \u003ca href=\"http://en.wikipedia.org/wiki/Veganism\">veganism\u003c/a> to the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo diet\u003c/a> -- can be just as fervently followed and thus present their own set of hosting hurdles.\u003c/p>\n\u003ch3>ADVICE FOR THE HOST\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What are the best ways to deal with this array of possible food proscriptions? It depends on the size of the group you are cooking for. If it’s an intimate dinner for a couple of friends, you can probably make the whole meal conform to their dietary needs and thus be assured of a relaxed evening for everyone. Here are some other strategies if you are coordinating a large potluck or serving a buffet for 100.\u003c/p>\n\u003cfigure id=\"attachment_75745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\">\u003cimg class=\"size-full wp-image-75745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\" alt=\"Thoughtful hosting: a make your own salad bar. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thoughtful hosting: a \"make-your-own\" salad bar. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>TIPS\u003c/h3>\n\u003cul>\n\u003cli>Ask guests re: dietary restrictions before you plan your menu. If you are unsure of the specifics of their sensitivities, ask clarifying questions.\u003c/li>\n\u003cli>Keep the labels, boxes and bags of foods you used, so guests with allergies can check them out. Sometimes they will recognize a benign sounding ingredient as potentially harmful.\u003c/li>\n\u003cli>On a buffet table: a card next to each dish, detailing ingredients will be much appreciated.\u003c/li>\n\u003cli>Since even a small amount of an allergen can make people sick, avoid cross-contamination of utensils, dishes and cutting surfaces with offending foods.\u003c/li>\n\u003cli>A “make-your-own” bar for salads, tacos or ice cream sundaes, etc. will allow guests the freedom to include or avoid ingredients.\u003c/li>\n\u003cli>Provide questionable add-ins in separate bowls, each with its own spoon, to avoid cross-contamination\u003c/li>\n\u003cli>For a potluck or buffet, set aside a corner of the table for g/f, nut-free, vegan, etc. so these dishes can be grouped together.\u003c/li>\n\u003cli>Read labels. There may be hidden ingredients that you are not aware of, (e.g., regular soy-sauce contains gluten; while wheat-free tamari does not).\u003c/li>\n\u003cli>Don’t take it personally, if a friend declines to try your prize-winning ceviche or sculpted marzipan fruits.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Christmas Dinner Menu: 6 Fabulous Recipes",
"title": "Bay Area Bites Christmas Dinner Menu: 6 Fabulous Recipes",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\" alt=\"Bay Area Bites Christmas Dinner Menu\" width=\"640\" height=\"360\" class=\"aligncenter size-full wp-image-75616\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> shares a six-course Christmas Dinner Menu to celebrate the holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003cbr>\nEven though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done19.jpg\" alt=\"Herb and Gruyere Gougeres: Perfectly Cheesy Puffs for Holiday Appetizers. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-75245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003cbr>\nThis silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.\u003c/p>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003cbr>\nWhy do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas\u003c/strong>\u003c/a>\u003cbr>\nRich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.\u003c/p>\n\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs with Gremolata\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_75502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-final11.jpg\" alt=\"British-Style Roasties: A Whole New Potato. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003cbr>\nWobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.\u003c/p>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\" alt=\"Bay Area Bites Christmas Dinner Menu\" width=\"640\" height=\"360\" class=\"aligncenter size-full wp-image-75616\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> shares a six-course Christmas Dinner Menu to celebrate the holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003cbr>\nEven though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done19.jpg\" alt=\"Herb and Gruyere Gougeres: Perfectly Cheesy Puffs for Holiday Appetizers. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-75245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003cbr>\nThis silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.\u003c/p>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003cbr>\nWhy do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas\u003c/strong>\u003c/a>\u003cbr>\nRich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.\u003c/p>\n\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs with Gremolata\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_75502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-final11.jpg\" alt=\"British-Style Roasties: A Whole New Potato. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003cbr>\nWobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.\u003c/p>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Liberian and Burmese Refugees Celebrate Christmas in Oakland",
"title": "Liberian and Burmese Refugees Celebrate Christmas in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/126398306&color=36ab18&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>The U.S. resettles over 50,000 refugees each year. Some celebrated Christmas before coming to the States, others didn't. But once they're here, Christmas becomes a time for family to come together, simply because it's a holiday where cities shut down, and most people have the day off from work or school. Many refugee families cook, eat, and celebrate during the holidays, but they do it in their own way, with their own traditional foods -- like 18-year-old Patience Wilson and her family. They came to Oakland as Liberian refugees eight years ago. Wilson says she had a bit of culture shock when she saw how Christmas is celebrated in the U.S.: lots of decorations, and even more lights.\u003c/p>\n\u003cfigure id=\"attachment_75671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\" alt=\"Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“We were kind of surprised that they put a tree in their house for Christmas and they just put stuff on it,” Wilson says at her home in Oakland. “It was kind of cool, but it was kind of dirty because it was just all over the place and every time you have to sweep it and cut stuff off of it.” \u003c/p>\n\u003cp>Back in her Liberian refugee camp in the Ivory Coast, Wilson says Christmas was a time for the entire community to come together, not just family. It was one huge party, and everybody was invited.\u003c/p>\n\u003cp>“You know how people go out for Halloween and get candy? For Christmas, we go out and knock on people’s doors and say, ‘Happy New Year’ or something like that and we get money.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a kid, Wilson says that was her favorite Christmas activity. At the end of the day, the whole neighborhood would gather to make music.\u003c/p>\n\u003cp>Patience's grandfather, 74-year-old Robert, comes into the kitchen and sings one of those Liberian Christmas carols. Robert brought Wilson and their family to Oakland when Wilson was 10 years old. She's now a senior in high school. Her grandparents left Liberia during one of the countries civil wars because Robert was from the Kranh ethnic group, and his was wife was from the Grebo group -- and the two factions were fighting. Wilson was raised in a Liberian community in an Ivory Coast refugee camp known as 'Peacetown.' In the past decade, over 600 Liberian refugees have resettled to California, and a few hundred now live in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_75673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\" alt=\"Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>In the Peacetown refugee camp, they lived off food rations, but would trade with locals for luxuries like yams and plantains. Wilson says for the holidays, they'd go all out.\u003c/p>\n\u003cp>“We’d make fried rice, we called it jarov rice. We fry chicken. We make a lot of different soups. There’s this rice it’s kinda green, we call it chuck rice,” says Wilson.\u003c/p>\n\u003cp>Wilson says she'll be making one of those plantain dishes for Christmas dinner here, and begins to prepare it in her kitchen to demonstrate.\u003c/p>\n\u003cp>“There’s some where it’s mashed up and it’s really spicy. Those were my favorite but I don’t know how to make it. So I just make these ones where you just fry them.”\u003c/p>\n\u003cp>Wilson chops up the plantains, cooks them in hot oil, waits until they brown, then serves them to her grandfather to see if they're up to par. Robert takes a bite and proclaims loudly that they’re perfect, which makes Wilson smile.\u003c/p>\n\u003cfigure id=\"attachment_75672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\" alt=\"Patience Wilson says there's an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson says there’s an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Lauren Markham says food is a refugee's connection to her homeland. She works with refugees around the globe, through a San Francisco-based group called \u003ca href=\"http://www.reftrans.org/\">\u003cstrong>Refugee Transitions\u003c/strong>\u003c/a>. Markham says she's always offered food when she visits refugees in their homes, and she never refuses a bite -- because food is a way to strengthen self-esteem, especially among newly arrived refugee women.\u003c/p>\n\u003cblockquote>\u003cp>“Being in a place where you’re always the recipient of services, to be able to offer something to someone, and being able to offer a gift from your own heart, that you made, is a really powerful thing.”\u003c/p>\u003c/blockquote>\n\u003cp>Markham says families learn very quickly where to buy their cultural food. She says refugees are happy that the Oakland area has many ethnic food markets available. \u003c/p>\n\u003cp>“The families from Thailand can buy these certain ingredients from the Chinese markets in Chinatown. And the families from Iraq can go to the halal market on Telegraph.”\u003c/p>\n\u003cp>Markham often asks refugees for recipes, and she says they're always thrilled to share -- it's a chance for them to reverse roles and be the teacher in a foreign land. That's what inspired Markham to make a refugee cookbook, called \u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals\u003c/strong>\u003c/a>. It’ll be released in February, with most of the proceeds going the refugee women in the Bay Area who contributed recipes.\u003c/p>\n\u003cp>Markham says refugees struggle to find the balance between retaining their own cultures, and assimilating to those in the U.S. -- like the American Christmas. \u003c/p>\n\u003cp>“I’ve definitely been in families homes who have little Christmas decorations and ornaments that they found because I guess that, ‘tis the season, and that’s what we do here,” Markham says. “Just as it happens in the fashion that we wear, or learning English, or eating McDonalds -- participating in other aspects of this culture.”\u003c/p>\n\u003cp>Twenty-one year old Cho Mei and her family have fully embraced Christmas. They're Karen refugees, an ethnic minority in Burma. She says her family was Buddhist, but they would celebrate each year with their Christian neighbors in her refugee camp in Thailand.\u003c/p>\n\u003cfigure id=\"attachment_75668\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\" alt=\"Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“In Thailand if you put a candle in front of your house, and people come sing in your house, and you can give like candy, a little bit gift,” Cho Mei says. \u003c/p>\n\u003cp>Cho Mei's family fled Burma because many Karen people are tortured, raped and forced into labor by the Burmese government. They relocated to a refugee camp in Thailand that borders Burma. But once they got there, Cho Mei says they were practically treated like prisoners.\u003c/p>\n\u003cp>“When we lived in Thailand you cannot go in outside of your camp,” Cho Mei says. “If you go in outside, if the Thai police catch you, they put you in the jail. That’s why we cannot go outside, we have to stay in our camp.”\u003c/p>\n\u003cp>But Cho Mei’s parents and her older brother would secretly venture out of camp at least once a year. She says the UN provided food rations, but not enough clothes. Plus they need money to send Cho Mei to the school in the refugee camp.\u003c/p>\n\u003cp>After nine years in the refugee camp, Cho Mei's family relocated to a Burmese neighborhood in Oakland -- 200 Burmese refugees have moved to the county in the past five years alone. Over 37 hundred Burmese refugees have relocated to California in the past decade. A large number of Karen in Oakland are Christian. So Cho Mei's family soon adopted that religion as their own.\u003c/p>\n\u003cp>Cho Mei's mother, Naw Htoo, goes into the kitchen and boils water to prepare one of her holiday dishes -- a traditional Karen soup with lemongrass, lime and chicken called Da Klah Chi. Cho Mei's family still cooks Karen food on Christmas. Even though they've converted to Christianity, they still hold onto their Burmese heritage through food. Cho Mei says she goes Christmas caroling with her Karen church members in Oakland, but they sing in their own language.\u003c/p>\n\u003cfigure id=\"attachment_75670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\" alt=\"Cho Mei's mother, Naw Htoo prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei’s mother, Naw Htoo, prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Cho Mei’s family bought their first Christmas tree this year and put neon ‘Merry Christmas’ sign on their wall. Patience Wilson, the Liberian refugee, is also buying her first Christmas tree with money she's saved from her after-school job. Both girls and their families will get December 25 off -- and that's reason enough to celebrate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals: The Refugee Transition Cookbook Project\u003c/strong>\u003c/a>\u003cbr>\nBetween Meals includes recipes from Afghanistan, Eritrea, Liberia, Somalia, and different Burmese ethnic groups. Here’s a sneak peak at one of the recipes in the cookbook -- a chicken and lemongrass soup made by Cho Mei’s mother, Naw Htoo.\u003c/p>\n\u003cfigure id=\"attachment_75674\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\" alt=\"Burmese (Karen) Chicken Soup. Photo: Dani Fisher\" width=\"700\" height=\"1050\" class=\"size-full wp-image-75674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burmese (Karen) Chicken Soup. Photo: Dani Fisher\u003c/figcaption>\u003c/figure>\n\u003ch3>Burmese (Karen) Chicken Soup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 chicken breasts, cut into very small pieces and stir-fried in\u003c/li>\n\u003cli>2 T oil\u003c/li>\n\u003cli>1/4 T turmeric\u003c/li>\n\u003cli>1/4 T salt\u003c/li>\n\u003cli>About 4 quarts water\u003c/li>\n\u003cli>1/2 T powdered chicken broth (bouillon)\u003c/li>\n\u003cli>1 14-oz can coconut milk\u003c/li>\n\u003cli>1 14-oz package dried yellow mung beans, rinsed 3 times in cold water\u003c/li>\n\u003cli>1 medium to large onion, cut into 8 pieces\u003c/li>\n\u003cli>1/2 T paprika\u003c/li>\n\u003cli>10 garlic cloves\u003c/li>\n\u003cli>1 T salt\u003c/li>\n\u003cli>1 14-oz package of yellow Chinese noodles. (One brand is Sunlee. These are spaghetti-like wheat noodles with turmeric added for color)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings\u003c/strong>\n\u003cli>2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Small dish of red pepper flakes\u003c/li>\n\u003cli>Half a bunch of fresh coriander leaves, washed and cut into small pieces with scissors\u003c/li>\n\u003cli>6 eggs, hard-boiled and peeled. (If more than 6 people will be served, make one egg for each)\u003c/li>\n\u003cli>3 small red onions, cut into small slivers; rinse in water; squeeze water out by hand\u003c/li>\n\u003cli>About half a 7-oz package of shahe dried rice noodles (found in Asian store; they’re about half-an-inch wide; use as much as you think guests will eat as crispy topping for noodle dish).\u003c/li>\n\u003cli>2 1/2 c oil\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Cooking Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the hard-boil the eggs in water; cool, peel, and set aside for later.\u003c/li>\n\u003cli>Stir-fry the small chicken pieces in oil with salt and turmeric.\u003c/li>\n\u003cli>Stir-fry the chopped onion in oil with paprika.\u003c/li>\n\u003cli>Fill a large pot with the 4 quarts water.\u003c/li>\n\u003cli>Add the chicken broth powder and stir.\u003c/li>\n\u003cli>Add the salt and stir.\u003c/li>\n\u003cli>Add the coconut milk and stir.\u003c/li>\n\u003cli>Add the mung beans and stir.\u003c/li>\n\u003cli>Add the 10 garlic cloves and stir.\u003c/li>\n\u003cli>Add the stir-fried onions and stir.\u003c/li>\n\u003cli>Bring to boil over high heat. Lower to medium heat and cook about 30 minutes, until the mung beans are soft and losing their shape.\u003c/li>\n\u003cli>In a different large pot, boil the yellow Chinese noodles in enough water to cover them; cook until they are soft/al dente. Drain.\u003c/li>\n\u003cli>Meanwhile, in a wok or deep pan, heat 2 1/2 cups oil on high heat. By the handful, drop in a batch of the dried rice noodles. (Be careful of splatters.) Stir constantly until crisp and beginning to brown. Remove with a slotted spoon and repeat until all have been fried. Put in a large bowl for the table.\n\u003c/li>\n\u003cli>Prepare the toppings as described above while you wait for the noodles and sauce to finish. Put each topping in a separate dish for the table.\u003c/li>\n\u003cli>Put noodles and sauce in separate large bowls on the table. Each person serves him/herself noodles and ladles sauce over them, then tops with toppings as desired, including coriander, squeezed lime juice and crispy rice noodles.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Some refugees celebrated Christmas before coming to the U.S, others didn't. But once they're here, Christmas often becomes a time for family to come together. Here are two stories about how refugees in Oakland celebrate the holidays with their own traditions, and their own cultural foods.",
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"description": "Some refugees celebrated Christmas before coming to the U.S, others didn't. But once they're here, Christmas often becomes a time for family to come together. Here are two stories about how refugees in Oakland celebrate the holidays with their own traditions, and their own cultural foods.",
"title": "Liberian and Burmese Refugees Celebrate Christmas in Oakland | KQED",
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"headline": "Liberian and Burmese Refugees Celebrate Christmas in Oakland",
"datePublished": "2013-12-24T16:49:54-08:00",
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"slug": "liberian-and-burmese-refugees-celebrate-christmas-in-oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/126398306&color=36ab18&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>The U.S. resettles over 50,000 refugees each year. Some celebrated Christmas before coming to the States, others didn't. But once they're here, Christmas becomes a time for family to come together, simply because it's a holiday where cities shut down, and most people have the day off from work or school. Many refugee families cook, eat, and celebrate during the holidays, but they do it in their own way, with their own traditional foods -- like 18-year-old Patience Wilson and her family. They came to Oakland as Liberian refugees eight years ago. Wilson says she had a bit of culture shock when she saw how Christmas is celebrated in the U.S.: lots of decorations, and even more lights.\u003c/p>\n\u003cfigure id=\"attachment_75671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\" alt=\"Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“We were kind of surprised that they put a tree in their house for Christmas and they just put stuff on it,” Wilson says at her home in Oakland. “It was kind of cool, but it was kind of dirty because it was just all over the place and every time you have to sweep it and cut stuff off of it.” \u003c/p>\n\u003cp>Back in her Liberian refugee camp in the Ivory Coast, Wilson says Christmas was a time for the entire community to come together, not just family. It was one huge party, and everybody was invited.\u003c/p>\n\u003cp>“You know how people go out for Halloween and get candy? For Christmas, we go out and knock on people’s doors and say, ‘Happy New Year’ or something like that and we get money.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a kid, Wilson says that was her favorite Christmas activity. At the end of the day, the whole neighborhood would gather to make music.\u003c/p>\n\u003cp>Patience's grandfather, 74-year-old Robert, comes into the kitchen and sings one of those Liberian Christmas carols. Robert brought Wilson and their family to Oakland when Wilson was 10 years old. She's now a senior in high school. Her grandparents left Liberia during one of the countries civil wars because Robert was from the Kranh ethnic group, and his was wife was from the Grebo group -- and the two factions were fighting. Wilson was raised in a Liberian community in an Ivory Coast refugee camp known as 'Peacetown.' In the past decade, over 600 Liberian refugees have resettled to California, and a few hundred now live in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_75673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\" alt=\"Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>In the Peacetown refugee camp, they lived off food rations, but would trade with locals for luxuries like yams and plantains. Wilson says for the holidays, they'd go all out.\u003c/p>\n\u003cp>“We’d make fried rice, we called it jarov rice. We fry chicken. We make a lot of different soups. There’s this rice it’s kinda green, we call it chuck rice,” says Wilson.\u003c/p>\n\u003cp>Wilson says she'll be making one of those plantain dishes for Christmas dinner here, and begins to prepare it in her kitchen to demonstrate.\u003c/p>\n\u003cp>“There’s some where it’s mashed up and it’s really spicy. Those were my favorite but I don’t know how to make it. So I just make these ones where you just fry them.”\u003c/p>\n\u003cp>Wilson chops up the plantains, cooks them in hot oil, waits until they brown, then serves them to her grandfather to see if they're up to par. Robert takes a bite and proclaims loudly that they’re perfect, which makes Wilson smile.\u003c/p>\n\u003cfigure id=\"attachment_75672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\" alt=\"Patience Wilson says there's an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson says there’s an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Lauren Markham says food is a refugee's connection to her homeland. She works with refugees around the globe, through a San Francisco-based group called \u003ca href=\"http://www.reftrans.org/\">\u003cstrong>Refugee Transitions\u003c/strong>\u003c/a>. Markham says she's always offered food when she visits refugees in their homes, and she never refuses a bite -- because food is a way to strengthen self-esteem, especially among newly arrived refugee women.\u003c/p>\n\u003cblockquote>\u003cp>“Being in a place where you’re always the recipient of services, to be able to offer something to someone, and being able to offer a gift from your own heart, that you made, is a really powerful thing.”\u003c/p>\u003c/blockquote>\n\u003cp>Markham says families learn very quickly where to buy their cultural food. She says refugees are happy that the Oakland area has many ethnic food markets available. \u003c/p>\n\u003cp>“The families from Thailand can buy these certain ingredients from the Chinese markets in Chinatown. And the families from Iraq can go to the halal market on Telegraph.”\u003c/p>\n\u003cp>Markham often asks refugees for recipes, and she says they're always thrilled to share -- it's a chance for them to reverse roles and be the teacher in a foreign land. That's what inspired Markham to make a refugee cookbook, called \u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals\u003c/strong>\u003c/a>. It’ll be released in February, with most of the proceeds going the refugee women in the Bay Area who contributed recipes.\u003c/p>\n\u003cp>Markham says refugees struggle to find the balance between retaining their own cultures, and assimilating to those in the U.S. -- like the American Christmas. \u003c/p>\n\u003cp>“I’ve definitely been in families homes who have little Christmas decorations and ornaments that they found because I guess that, ‘tis the season, and that’s what we do here,” Markham says. “Just as it happens in the fashion that we wear, or learning English, or eating McDonalds -- participating in other aspects of this culture.”\u003c/p>\n\u003cp>Twenty-one year old Cho Mei and her family have fully embraced Christmas. They're Karen refugees, an ethnic minority in Burma. She says her family was Buddhist, but they would celebrate each year with their Christian neighbors in her refugee camp in Thailand.\u003c/p>\n\u003cfigure id=\"attachment_75668\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\" alt=\"Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“In Thailand if you put a candle in front of your house, and people come sing in your house, and you can give like candy, a little bit gift,” Cho Mei says. \u003c/p>\n\u003cp>Cho Mei's family fled Burma because many Karen people are tortured, raped and forced into labor by the Burmese government. They relocated to a refugee camp in Thailand that borders Burma. But once they got there, Cho Mei says they were practically treated like prisoners.\u003c/p>\n\u003cp>“When we lived in Thailand you cannot go in outside of your camp,” Cho Mei says. “If you go in outside, if the Thai police catch you, they put you in the jail. That’s why we cannot go outside, we have to stay in our camp.”\u003c/p>\n\u003cp>But Cho Mei’s parents and her older brother would secretly venture out of camp at least once a year. She says the UN provided food rations, but not enough clothes. Plus they need money to send Cho Mei to the school in the refugee camp.\u003c/p>\n\u003cp>After nine years in the refugee camp, Cho Mei's family relocated to a Burmese neighborhood in Oakland -- 200 Burmese refugees have moved to the county in the past five years alone. Over 37 hundred Burmese refugees have relocated to California in the past decade. A large number of Karen in Oakland are Christian. So Cho Mei's family soon adopted that religion as their own.\u003c/p>\n\u003cp>Cho Mei's mother, Naw Htoo, goes into the kitchen and boils water to prepare one of her holiday dishes -- a traditional Karen soup with lemongrass, lime and chicken called Da Klah Chi. Cho Mei's family still cooks Karen food on Christmas. Even though they've converted to Christianity, they still hold onto their Burmese heritage through food. Cho Mei says she goes Christmas caroling with her Karen church members in Oakland, but they sing in their own language.\u003c/p>\n\u003cfigure id=\"attachment_75670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\" alt=\"Cho Mei's mother, Naw Htoo prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei’s mother, Naw Htoo, prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Cho Mei’s family bought their first Christmas tree this year and put neon ‘Merry Christmas’ sign on their wall. Patience Wilson, the Liberian refugee, is also buying her first Christmas tree with money she's saved from her after-school job. Both girls and their families will get December 25 off -- and that's reason enough to celebrate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals: The Refugee Transition Cookbook Project\u003c/strong>\u003c/a>\u003cbr>\nBetween Meals includes recipes from Afghanistan, Eritrea, Liberia, Somalia, and different Burmese ethnic groups. Here’s a sneak peak at one of the recipes in the cookbook -- a chicken and lemongrass soup made by Cho Mei’s mother, Naw Htoo.\u003c/p>\n\u003cfigure id=\"attachment_75674\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\" alt=\"Burmese (Karen) Chicken Soup. Photo: Dani Fisher\" width=\"700\" height=\"1050\" class=\"size-full wp-image-75674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burmese (Karen) Chicken Soup. Photo: Dani Fisher\u003c/figcaption>\u003c/figure>\n\u003ch3>Burmese (Karen) Chicken Soup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 chicken breasts, cut into very small pieces and stir-fried in\u003c/li>\n\u003cli>2 T oil\u003c/li>\n\u003cli>1/4 T turmeric\u003c/li>\n\u003cli>1/4 T salt\u003c/li>\n\u003cli>About 4 quarts water\u003c/li>\n\u003cli>1/2 T powdered chicken broth (bouillon)\u003c/li>\n\u003cli>1 14-oz can coconut milk\u003c/li>\n\u003cli>1 14-oz package dried yellow mung beans, rinsed 3 times in cold water\u003c/li>\n\u003cli>1 medium to large onion, cut into 8 pieces\u003c/li>\n\u003cli>1/2 T paprika\u003c/li>\n\u003cli>10 garlic cloves\u003c/li>\n\u003cli>1 T salt\u003c/li>\n\u003cli>1 14-oz package of yellow Chinese noodles. (One brand is Sunlee. These are spaghetti-like wheat noodles with turmeric added for color)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings\u003c/strong>\n\u003cli>2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Small dish of red pepper flakes\u003c/li>\n\u003cli>Half a bunch of fresh coriander leaves, washed and cut into small pieces with scissors\u003c/li>\n\u003cli>6 eggs, hard-boiled and peeled. (If more than 6 people will be served, make one egg for each)\u003c/li>\n\u003cli>3 small red onions, cut into small slivers; rinse in water; squeeze water out by hand\u003c/li>\n\u003cli>About half a 7-oz package of shahe dried rice noodles (found in Asian store; they’re about half-an-inch wide; use as much as you think guests will eat as crispy topping for noodle dish).\u003c/li>\n\u003cli>2 1/2 c oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"tagline": "Art is where you find it",
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"soldout": {
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"tagline": "A new future for housing",
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"info": "",
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"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.",
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"ted-radio-hour": {
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"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.",
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