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"disqusTitle": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas",
"title": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas",
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"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/117879596\">\u003c/iframe>\u003c/p>\n\u003cp>Lupe is consulting a customer at her shop, \u003ca href=\"http://goo.gl/CHgvVo\">Botanica Los Sueños\u003c/a>, in San Francisco’s Mission District. (Like other healers I interviewed, Lupe didn’t want her last name used in this story, saying it is bad luck.) She directs a young Latina woman to a wall lined with rows of colorful candles, each decorated with images of saints. \u003c/p>\n\u003cfigure id=\"attachment_73178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\" alt=\"Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The customer picks out two candles with the words ‘success’ and ‘money’ written on them and takes them to the front counter. Then Lupe begins poking holes deep into the wax with a sharp pencil. She grabs a bottle of a nondescript essential oil, pours some into the candle, and begins turning the candle in circles while chanting prayers under her breath. \u003c/p>\n\u003cp>Lupe is a \u003cem>curandera\u003c/em>, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Her shop is one of many botanicas in the neighborhood (there are also many botanicas in Oakland’s Fruitvale District, off of International Blvd., as well as others scattered around the Bay Area). Customers come to meet healers who use local and imported herbs to helping them make a mind-body connection.\u003c/p>\n\u003cfigure id=\"attachment_73182\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\" alt=\"Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-73182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Each corner of Botanica Los Sueños has an altar. Statues of saints are surrounded by lit candles, roses, but also offerings of sustenance: fresh fruit, bags of Mexican candy--sometimes a bottle of rum or tequila. Lupe says the food is an offering to the saints so they’ll grant the wishes of those who pray to them. She says customers bring fresh food each day to replenish the saints.\u003c/p>\n\u003cblockquote>\u003cp>“People give offerings of fruits, flowers, and honey to sweeten the paths of those who believe in the saints,” said Lupe. “The flowers are for having a good life path, protection, health, money, love; it represents peace and tranquility among the family.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_73186\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\" alt=\"Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>One of the altars is for \u003ca href=\"http://en.wikipedia.org/wiki/Santa_Muerte\">Santa Muerte\u003c/a> (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. The statue has a cigarette in it’s mouth and a wad of one dollar bills tucked into it’s arm. Lupe says many people follow Santa Muerte in the neighborhood, so her altar is always filled with offerings of all kinds.\u003c/p>\n\u003cfigure id=\"attachment_73187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\" alt=\" Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lupe says she learned how to be a curandera in Guanajuato, Mexico from her aunt, who was also healer. Her aunt taught her about medicinal use herbs, like pasote (Chenopodium ambrosioides L.), a wild herb that grows in the U.S. and Mexico. Lupe says pasote tea helps people with gassy stomachs. \u003c/p>\n\u003cblockquote>\u003cp>“I’d watch my aunt. Someone would come to her with a broken foot, or a broken hand, and she would grind some herbs and mix them with an egg, and she’d rub it on their legs and they’d be cured,” Lupe said. “She was a healer, so I would watch her do her work and she’d always tell me, ‘Pay attention, because when you grow up you are going to be a great healer.’ So with this in my mind, I developed my skills. And I would help my own children when they were ill: with peppermint, with garlic, with chamomile, with lemon balm -- with medicinal plants.”\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" ids=\"73197,73198,73199,73192,73191,73193,73203,73206,73202\"]\u003c/p>\n\u003cp>Lupe came to California 20 years ago with her five young children after her husband left the family. They were homeless and living in a park in San Francisco -- until Lupe found a job working as a nanny. In her spare time she studied up on longtime passion of traditional healing within her religion: Santería. \u003ca href=\"http://en.wikipedia.org/wiki/Santer%C3%ADa\">Santería\u003c/a> is syncretism of the \u003ca href=\"http://en.wikipedia.org/wiki/Yoruba_religion\">Yorùbá\u003c/a> religion, brought to the Caribbean by West African slaves during Spanish invasions, and Catholicism. Santería spread throughout many Latin American countries in the early 19th century, and eventually made it’s way to Latino communities here in the U.S. \u003c/p>\n\u003cblockquote>\u003cp>“The tradition of Santeria is to help people who are sick,” Lupe said. “If a doctor can’t help them, then people have to look for help elsewhere -- with plants, with what one knows.”\u003c/p>\u003c/blockquote>\n\u003cp>The walls of Lupe’s shop are lined with rows and rows of prepackaged herbal blends. The packages have different labels, for different purposes: one is to bring in money, another is to keep away bad neighbors, another to bring love. Lupe says she buys the herbs wholesale from botanica companies based in Los Angeles, San Diego and New York. \u003c/p>\n\u003cfigure id=\"attachment_73195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\" alt=\" Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mercy is another local curandera who owns \u003ca href=\"http://goo.gl/fiPyuc\">Botanica Santa Muerte\u003c/a>, a few blocks away also in the Mission District. Mercy said she didn't want photos taken of her botanica because she didn't feel comfortable with it. She says she buys or gathers herbs each morning for her clients. Some she harvests in her backyard, others she finds growing wild. But she says it’s tough to find a lot of the medicinal plants she used back in El Salvador because its illegal to bring any plants or seeds into the U.S.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“For example if there’s infection in your stomach, or in your ovaries, there’s an herb I use called ‘chichipince (\u003ca href=\"http://plants.usda.gov/core/profile?symbol=hapa3\">Hamelia patens\u003c/a>).’ They don’t have it here, but it’s really good.”\u003c/p>\n\u003cp>Some herbs she can find here: like chamomile flowers, holy basil and a plant called ‘\u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-885-RUE.aspx?activeIngredientId=885&activeIngredientName=RUE\">rue\u003c/a>.’ Mercy says when a person has bad energy, they can use rue in a tea. She says rue has a lot of uses.\u003c/p>\n\u003cp>Mercy practices \u003ca href=\"http://en.wikipedia.org/wiki/Palo_(religion)\">Palo\u003c/a> -- a religion that came to the Caribbean from the Congo in Central Africa. Like Santeria, the religion is highly influenced by Roman Catholicism. Mercy says in Palo, the belief is that all plants can retain positive or negative energy from humans.\u003c/p>\n\u003cblockquote>\u003cp>“Herbs are living things,” said Mercy. “If you talk to herbs and show them affection, it’s a little plant, it will grow into something beautiful. But if we forget about them, they dry up and die. An herb needs us to give it energy, because it is energy.”\u003c/p>\u003c/blockquote>\n\u003cp>Mercy says she does purification ceremonies to clear plants of negative energy before giving them to clients. She sprays the plants with ‘agua florida’ -- a liquid made with lavender, rose, orange flower, and other herbs -- or she cleanses them with a little bit of rum. \u003c/p>\n\u003cp>Mercy says most of her customers are Latinos of all ages. A lot of them don’t have health insurance, she says, so many avoid going to the doctor’s office. In California most undocumented immigrants are Latinos who don’t qualify for Medicaid or the Affordable Care Act (better known as Obamacare). A large percentage of these Latinos are low-income, with have an employment rate \u003ca href=\"http://www.bls.gov/news.release/empsit.t03.htm\">two percent lower\u003c/a> than the national average -- Mercy says many simply can’t afford pricey out-of-pocket doctor bills, so they come to her instead.\u003c/p>\n\u003cp>But Mercy clarifies that she’s a healer, not a doctor. So if someone has a disease like cancer, she sends them to the hospital.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“If it’s a normal illness, I can’t cure it. What I cure, for example, is when someone needs protection from a bad neighbor, or bad vibrations. At times people come and I ask them, ‘Have you been to the doctor?’ And they say, ‘Yes, I went. But they said there’s nothing wrong with me.’ But if they still feel bad, they come to me looking for a different kind of help.”\u003c/p>\n\n",
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"excerpt": "This story steps inside San Francisco botanicas to meet healers who use local and imported herbs to helping clients make a mind-body connection. KQED’s Shuka Kalantari reports the centuries-old traditions of healing is rooted in using medicinal plants that can be gathered and grown.",
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"description": "This story steps inside San Francisco botanicas to meet healers who use local and imported herbs to helping clients make a mind-body connection. KQED’s Shuka Kalantari reports the centuries-old traditions of healing is rooted in using medicinal plants that can be gathered and grown.",
"title": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas | KQED",
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"headline": "Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas",
"datePublished": "2013-11-01T09:00:25-07:00",
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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/117879596\">\u003c/iframe>\u003c/p>\n\u003cp>Lupe is consulting a customer at her shop, \u003ca href=\"http://goo.gl/CHgvVo\">Botanica Los Sueños\u003c/a>, in San Francisco’s Mission District. (Like other healers I interviewed, Lupe didn’t want her last name used in this story, saying it is bad luck.) She directs a young Latina woman to a wall lined with rows of colorful candles, each decorated with images of saints. \u003c/p>\n\u003cfigure id=\"attachment_73178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000.jpg\" alt=\"Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lupe is a curandera, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The customer picks out two candles with the words ‘success’ and ‘money’ written on them and takes them to the front counter. Then Lupe begins poking holes deep into the wax with a sharp pencil. She grabs a bottle of a nondescript essential oil, pours some into the candle, and begins turning the candle in circles while chanting prayers under her breath. \u003c/p>\n\u003cp>Lupe is a \u003cem>curandera\u003c/em>, a traditional healer who treats the spiritual as well as physical ailment by using herbs, candles and rituals. Her shop is one of many botanicas in the neighborhood (there are also many botanicas in Oakland’s Fruitvale District, off of International Blvd., as well as others scattered around the Bay Area). Customers come to meet healers who use local and imported herbs to helping them make a mind-body connection.\u003c/p>\n\u003cfigure id=\"attachment_73182\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica600.jpg\" alt=\"Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-73182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corner altar at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Each corner of Botanica Los Sueños has an altar. Statues of saints are surrounded by lit candles, roses, but also offerings of sustenance: fresh fruit, bags of Mexican candy--sometimes a bottle of rum or tequila. Lupe says the food is an offering to the saints so they’ll grant the wishes of those who pray to them. She says customers bring fresh food each day to replenish the saints.\u003c/p>\n\u003cblockquote>\u003cp>“People give offerings of fruits, flowers, and honey to sweeten the paths of those who believe in the saints,” said Lupe. “The flowers are for having a good life path, protection, health, money, love; it represents peace and tranquility among the family.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_73186\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000d.jpg\" alt=\"Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rows of candles including La Santisima Muerte at Botanica Los Sueños. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>One of the altars is for \u003ca href=\"http://en.wikipedia.org/wiki/Santa_Muerte\">Santa Muerte\u003c/a> (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. The statue has a cigarette in it’s mouth and a wad of one dollar bills tucked into it’s arm. Lupe says many people follow Santa Muerte in the neighborhood, so her altar is always filled with offerings of all kinds.\u003c/p>\n\u003cfigure id=\"attachment_73187\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000h.jpg\" alt=\" Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Santa Muerte (Spanish for ‘The Saint of Death’), a saint depicted by a skeleton dressed in colorful robes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lupe says she learned how to be a curandera in Guanajuato, Mexico from her aunt, who was also healer. Her aunt taught her about medicinal use herbs, like pasote (Chenopodium ambrosioides L.), a wild herb that grows in the U.S. and Mexico. Lupe says pasote tea helps people with gassy stomachs. \u003c/p>\n\u003cblockquote>\u003cp>“I’d watch my aunt. Someone would come to her with a broken foot, or a broken hand, and she would grind some herbs and mix them with an egg, and she’d rub it on their legs and they’d be cured,” Lupe said. “She was a healer, so I would watch her do her work and she’d always tell me, ‘Pay attention, because when you grow up you are going to be a great healer.’ So with this in my mind, I developed my skills. And I would help my own children when they were ill: with peppermint, with garlic, with chamomile, with lemon balm -- with medicinal plants.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lupe came to California 20 years ago with her five young children after her husband left the family. They were homeless and living in a park in San Francisco -- until Lupe found a job working as a nanny. In her spare time she studied up on longtime passion of traditional healing within her religion: Santería. \u003ca href=\"http://en.wikipedia.org/wiki/Santer%C3%ADa\">Santería\u003c/a> is syncretism of the \u003ca href=\"http://en.wikipedia.org/wiki/Yoruba_religion\">Yorùbá\u003c/a> religion, brought to the Caribbean by West African slaves during Spanish invasions, and Catholicism. Santería spread throughout many Latin American countries in the early 19th century, and eventually made it’s way to Latino communities here in the U.S. \u003c/p>\n\u003cblockquote>\u003cp>“The tradition of Santeria is to help people who are sick,” Lupe said. “If a doctor can’t help them, then people have to look for help elsewhere -- with plants, with what one knows.”\u003c/p>\u003c/blockquote>\n\u003cp>The walls of Lupe’s shop are lined with rows and rows of prepackaged herbal blends. The packages have different labels, for different purposes: one is to bring in money, another is to keep away bad neighbors, another to bring love. Lupe says she buys the herbs wholesale from botanica companies based in Los Angeles, San Diego and New York. \u003c/p>\n\u003cfigure id=\"attachment_73195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/botanica1000b.jpg\" alt=\" Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-73195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Botanica Los Sueños in San Francisco’s Mission District. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mercy is another local curandera who owns \u003ca href=\"http://goo.gl/fiPyuc\">Botanica Santa Muerte\u003c/a>, a few blocks away also in the Mission District. Mercy said she didn't want photos taken of her botanica because she didn't feel comfortable with it. She says she buys or gathers herbs each morning for her clients. Some she harvests in her backyard, others she finds growing wild. But she says it’s tough to find a lot of the medicinal plants she used back in El Salvador because its illegal to bring any plants or seeds into the U.S.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“For example if there’s infection in your stomach, or in your ovaries, there’s an herb I use called ‘chichipince (\u003ca href=\"http://plants.usda.gov/core/profile?symbol=hapa3\">Hamelia patens\u003c/a>).’ They don’t have it here, but it’s really good.”\u003c/p>\n\u003cp>Some herbs she can find here: like chamomile flowers, holy basil and a plant called ‘\u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-885-RUE.aspx?activeIngredientId=885&activeIngredientName=RUE\">rue\u003c/a>.’ Mercy says when a person has bad energy, they can use rue in a tea. She says rue has a lot of uses.\u003c/p>\n\u003cp>Mercy practices \u003ca href=\"http://en.wikipedia.org/wiki/Palo_(religion)\">Palo\u003c/a> -- a religion that came to the Caribbean from the Congo in Central Africa. Like Santeria, the religion is highly influenced by Roman Catholicism. Mercy says in Palo, the belief is that all plants can retain positive or negative energy from humans.\u003c/p>\n\u003cblockquote>\u003cp>“Herbs are living things,” said Mercy. “If you talk to herbs and show them affection, it’s a little plant, it will grow into something beautiful. But if we forget about them, they dry up and die. An herb needs us to give it energy, because it is energy.”\u003c/p>\u003c/blockquote>\n\u003cp>Mercy says she does purification ceremonies to clear plants of negative energy before giving them to clients. She sprays the plants with ‘agua florida’ -- a liquid made with lavender, rose, orange flower, and other herbs -- or she cleanses them with a little bit of rum. \u003c/p>\n\u003cp>Mercy says most of her customers are Latinos of all ages. A lot of them don’t have health insurance, she says, so many avoid going to the doctor’s office. In California most undocumented immigrants are Latinos who don’t qualify for Medicaid or the Affordable Care Act (better known as Obamacare). A large percentage of these Latinos are low-income, with have an employment rate \u003ca href=\"http://www.bls.gov/news.release/empsit.t03.htm\">two percent lower\u003c/a> than the national average -- Mercy says many simply can’t afford pricey out-of-pocket doctor bills, so they come to her instead.\u003c/p>\n\u003cp>But Mercy clarifies that she’s a healer, not a doctor. So if someone has a disease like cancer, she sends them 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>“If it’s a normal illness, I can’t cure it. What I cure, for example, is when someone needs protection from a bad neighbor, or bad vibrations. At times people come and I ask them, ‘Have you been to the doctor?’ And they say, ‘Yes, I went. But they said there’s nothing wrong with me.’ But if they still feel bad, they come to me looking for a different kind of help.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Your Halloween with Homemade Candy Corn",
"title": "DIY Your Halloween with Homemade Candy Corn",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\">\u003cimg class=\"size-full wp-image-72284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\" alt=\"Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>The appearance of giant bags of candy corn is one of the first signs of fall. The divisive Halloween treats overflow on shelves at grocery stores, pharmacies, and gas stations, luring kids and (some) adults alike into gobbling down the waxy sugar bombs. I ate tons of the candy growing up; small bowls of glistening kernels would appear in my family’s kitchen, and I’d snag a few pieces every time I walked through.\u003c/p>\n\u003cp>Best-case scenario, eating a handful of the candies will result in a mild sugar high. But I’ll never forget the first time I ate more than a dozen and was sidelined for the rest of the day with a blood sugar roller coaster and unending stomach pains. I’ll still indulge in a few bites come the end of the month, but you won’t see me stopping for a fix at Walgreens any time soon.\u003c/p>\n\u003cp>I am, however, enough of a fan to make the candies myself. By cooking a DIY batch in my own kitchen, I can control the flavor and have an excuse to play with sugar.\u003c/p>\n\u003cfigure id=\"attachment_72282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\">\u003cimg class=\"size-full wp-image-72282\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\" alt=\"Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy corn is made from a mixture of sugar syrup and a dry mix of confectioners’ sugar, dry milk powder, and a little salt. Since making sugar syrup moves very quickly once you get started, it’s a good idea to have everything else you’ll need prepped and ready to go before turning on the stove. First, get the dry sugar mixture ready. I discovered that this mixture forms clumps very easily when it is combined with the syrup. So to eliminate as many clumps as possible, I like to take the time to sift the dry ingredients together. Set this aside until later. Next, line a cookie sheet with a sheet of parchment paper. Now you’re ready to cook the syrup.\u003c/p>\n\u003cp>Most candy corn recipes call for corn syrup in the cooked mixture. Corn syrup is an invert sugar, which, simplistically, means that it consists of glucose and fructose instead of sucrose (granulated sugar). This chemical composition makes it less prone to crystallization than straight table sugar, and is the reason why it is seen so often in candy recipes. It is important to keep in mind that, while corn syrup not a health food, the bottles of Karo found in grocery stores are nothing like the high-fructose syrup that is pumped processed foods. That said, corn syrup doesn’t taste like much. Since I was taking the time to make candy from scratch, I wanted it to be more than an approximation of Brach’s. And for that, I needed a flavorful corn syrup substitute.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For that, I turned to honey. Like corn syrup, honey mostly consists of glucose and fructose. It is also acidic, which will also help to keep the granulated sugar from crystallizing. The only problem is that honey is more hygroscopic—meaning it absorbs more moisture from the air—than corn syrup. Simply substituting honey for corn syrup results in super soft and sticky candies. I learned that I needed to fiddle with the proportions of honey to granulated sugar, as well as increase the amount of dry milk powder (since it absorbs liquid).\u003c/p>\n\u003cfigure id=\"attachment_72273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\">\u003cimg class=\"size-full wp-image-72273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\" alt=\"Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>I ended up using equal parts (by weight) of honey and sugar. Heat these two sugars in a saucepan along with a little butter. While they’re heating up, you can give the mixture a few stirs just to make sure everything melts evenly. Once the sugar is dissolved, stop stirring, and bring the mixture to a boil. You’ll only need to boil for a couple of minutes—stop when the syrup reaches 230 degrees. The syrup will be pale and frothy.\u003c/p>\n\u003cfigure id=\"attachment_72274\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\">\u003cimg class=\"size-full wp-image-72274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\" alt=\"Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\" width=\"1000\" height=\"833\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s where the sifting pays off. Add the dry mix, along with a 1/2 teaspoon of vanilla, and whisk, whisk, whisk. You’ll probably notice a few clumps; try to whisk them out as best as you can, but be careful not to let the syrup cool down too much. Once the mixture is as smooth as you can get it (but still fairly liquid), pour the mixture out onto the parchment-lined cookie sheet. Let it rest until it has stiffened and is cool enough to handle. This will take 10 to 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_72280\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\">\u003cimg class=\"size-full wp-image-72280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\" alt=\"To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\" width=\"1000\" height=\"641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>Divide the dough into three equal batches. I like to use a bench scraper for this, but you could use a knife or your hands. Put each batch into its own separate bowl. Now, channel your inner kid (or let your own kid help out with this part), and color the dough. For the yellow batch, I used between 7 and 10 drops of food coloring. I couldn’t easily find orange food coloring, so I used a mixture of yellow and red. (You’ll want about a 3:1 ratio.) Knead both of the batches of dough until the color is even throughout. You can always add more coloring if you’re worried that the color isn’t vibrant enough. Leave the third batch white.\u003c/p>\n\u003cfigure id=\"attachment_72278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\">\u003cimg class=\"size-full wp-image-72278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\" alt=\"Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now, it’s assembly time. Many other recipes for candy corn call for pressing together individual kernels of corn. That sounded insane. Instead, I like this technique I picked up from Alton Brown. First, roll each piece of dough into an 18-inch long snake on another piece of parchment paper. Divide each snake in half. Roll these smaller snakes until they’re about 1/2 inch wide and around 22 inches long.\u003c/p>\n\u003cfigure id=\"attachment_72277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\">\u003cimg class=\"size-full wp-image-72277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\" alt=\"To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now lay three snakes next to each other in the following order: orange, yellow, than white. Smoosh them together with your fingers and then cut the whole thing into sections around 4 inches long. Repeat with the remaining snakes.\u003c/p>\n\u003cfigure id=\"attachment_72281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\">\u003cimg class=\"size-full wp-image-72281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\" alt=\"Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>To make the candy into corn shapes, spray your handy bench scraper (or a ruler or pancake spatula) with non-stick cooking spray. Use the bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip. Adjust the angle with your fingers if you need to. Repeat with remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_72276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\">\u003cimg class=\"size-full wp-image-72276\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\" alt=\"Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, use the greased bench scraper or a greased knife to cut each big wedge into individual candies that are about 1/4-inch wide. Spread them out on the parchment-lined baking sheet. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight.\u003c/p>\n\u003cfigure id=\"attachment_72275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\">\u003cimg class=\"size-full wp-image-72275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\" alt=\"You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re feeling creative, or else tire of making tiny corn shapes, you can always use the dough to make candy pumpkins of various colors. I used a toothpick to create grooves on the sides of the pumpkins. These will also need to dry overnight. Once the candies are dry, store them in an airtight container between layers of parchment paper.\u003c/p>\n\u003ch3>Recipe: DIY Honey Candy Corn\u003c/h3>\n\u003cp>\u003cem>Makes about 10 dozen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 1/2 ounces (1 1/4 cups) confectioners’ sugar\u003cbr>\n3/4 ounce (3 tablespoons plus 3/4 teaspoon) nonfat dry milk\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n3 1/2 ounces (1/2 cup) granulated sugar\u003cbr>\n3 1/2 ounces (4 tablespoons plus 3 teaspoons) honey\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1/2 teaspoon vanilla\u003cbr>\nFood coloring (yellow and red or orange)\u003cbr>\nNon-stick cooking spray\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n1 flour sifter or fine mesh strainer\u003cbr>\nParchment paper\u003cbr>\n1 cookie sheet\u003cbr>\n1 medium saucepan\u003cbr>\n1 candy thermometer\u003cbr>\n1 bench scraper, ruler, or pancake spatula\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Over a medium bowl, sift together confectioners’ sugar, dry milk, and salt. Set aside. Line a cookie sheet with parchment paper. Set aside.\u003c/p>\n\u003cp>2. Combine granulated sugar, honey, and butter in a medium saucepan. Place the saucepan over medium heat. Stir together until butter melts and sugar dissolves. Bring mixture to a boil, and continue to cook until syrup registers 230 degrees on a candy thermometer, 1 to 2 minutes. Mixture will be pale and frothy.\u003c/p>\n\u003cp>3. Remove the saucepan from heat. Whisk in vanilla and the reserved dry sugar mixture. Continue to whisk until the mixture is combined and most of the lumps have been smoothed out. Pour mixture onto parchment-lined cookie sheet.\u003c/p>\n\u003cp>4. Let the mixture rest until it has stiffened and is cool enough to handle, about 10 to 15 minutes.\u003c/p>\n\u003cp>5. Using a bench scraper or knife, divide dough into three equal batches and transfer each to its own bowl. Add 7-10 drops of yellow food coloring to one batch of dough and knead until the color is consistent throughout the dough. Add more coloring if necessary. Add 7-10 drops of orange food coloring, or 7 drops of yellow and 4 drops of red, to the second batch of dough. Knead until the color is consistent throughout the dough. Add more coloring if necessary. Leave the third batch white.\u003c/p>\n\u003cp>6. On another piece of parchment paper, roll each piece of dough into a snake about 18 inches long. Cut each snake in half and roll until each snake is 22 inches long and about 1/2 inch thick.\u003c/p>\n\u003cp>7. Lay the three snakes side by side in the following order: orange, yellow, than white. Press them together with your fingers. Cut into sections about 4 inches long. Repeat with the remaining snakes. Spray bench scraper (or ruler or pancake spatula) with non-stick cooking spray. Use bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip (see photograph). Repeat with remaining pieces.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight. Store in an airtight container between layers of parchment paper.\u003c/p>\n\n",
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"excerpt": "Candy corn doesn't have to come from the store. Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Learn how to DIY your Halloween with a recipe by Kate Williams.\r\n",
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"description": "Candy corn doesn't have to come from the store. Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Learn how to DIY your Halloween with a recipe by Kate Williams.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\">\u003cimg class=\"size-full wp-image-72284\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/final-corn-close-up-new.jpg\" alt=\"Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>The appearance of giant bags of candy corn is one of the first signs of fall. The divisive Halloween treats overflow on shelves at grocery stores, pharmacies, and gas stations, luring kids and (some) adults alike into gobbling down the waxy sugar bombs. I ate tons of the candy growing up; small bowls of glistening kernels would appear in my family’s kitchen, and I’d snag a few pieces every time I walked through.\u003c/p>\n\u003cp>Best-case scenario, eating a handful of the candies will result in a mild sugar high. But I’ll never forget the first time I ate more than a dozen and was sidelined for the rest of the day with a blood sugar roller coaster and unending stomach pains. I’ll still indulge in a few bites come the end of the month, but you won’t see me stopping for a fix at Walgreens any time soon.\u003c/p>\n\u003cp>I am, however, enough of a fan to make the candies myself. By cooking a DIY batch in my own kitchen, I can control the flavor and have an excuse to play with sugar.\u003c/p>\n\u003cfigure id=\"attachment_72282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\">\u003cimg class=\"size-full wp-image-72282\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sifting-dry-mix.jpg\" alt=\"Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sifting the confectioners’ sugar and dry milk powder will help prevent clumps in the final candies. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy corn is made from a mixture of sugar syrup and a dry mix of confectioners’ sugar, dry milk powder, and a little salt. Since making sugar syrup moves very quickly once you get started, it’s a good idea to have everything else you’ll need prepped and ready to go before turning on the stove. First, get the dry sugar mixture ready. I discovered that this mixture forms clumps very easily when it is combined with the syrup. So to eliminate as many clumps as possible, I like to take the time to sift the dry ingredients together. Set this aside until later. Next, line a cookie sheet with a sheet of parchment paper. Now you’re ready to cook the syrup.\u003c/p>\n\u003cp>Most candy corn recipes call for corn syrup in the cooked mixture. Corn syrup is an invert sugar, which, simplistically, means that it consists of glucose and fructose instead of sucrose (granulated sugar). This chemical composition makes it less prone to crystallization than straight table sugar, and is the reason why it is seen so often in candy recipes. It is important to keep in mind that, while corn syrup not a health food, the bottles of Karo found in grocery stores are nothing like the high-fructose syrup that is pumped processed foods. That said, corn syrup doesn’t taste like much. Since I was taking the time to make candy from scratch, I wanted it to be more than an approximation of Brach’s. And for that, I needed a flavorful corn syrup substitute.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For that, I turned to honey. Like corn syrup, honey mostly consists of glucose and fructose. It is also acidic, which will also help to keep the granulated sugar from crystallizing. The only problem is that honey is more hygroscopic—meaning it absorbs more moisture from the air—than corn syrup. Simply substituting honey for corn syrup results in super soft and sticky candies. I learned that I needed to fiddle with the proportions of honey to granulated sugar, as well as increase the amount of dry milk powder (since it absorbs liquid).\u003c/p>\n\u003cfigure id=\"attachment_72273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\">\u003cimg class=\"size-full wp-image-72273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/230-degrees.jpg\" alt=\"Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mix the honey, granulated sugar, and butter together and cook until they reach 230 degrees and look pale and frothy. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>I ended up using equal parts (by weight) of honey and sugar. Heat these two sugars in a saucepan along with a little butter. While they’re heating up, you can give the mixture a few stirs just to make sure everything melts evenly. Once the sugar is dissolved, stop stirring, and bring the mixture to a boil. You’ll only need to boil for a couple of minutes—stop when the syrup reaches 230 degrees. The syrup will be pale and frothy.\u003c/p>\n\u003cfigure id=\"attachment_72274\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\">\u003cimg class=\"size-full wp-image-72274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/add-dry-mix-and-vanilla.jpg\" alt=\"Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\" width=\"1000\" height=\"833\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the syrup reaches 230 degrees, stir in the dry mix and vanilla. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s where the sifting pays off. Add the dry mix, along with a 1/2 teaspoon of vanilla, and whisk, whisk, whisk. You’ll probably notice a few clumps; try to whisk them out as best as you can, but be careful not to let the syrup cool down too much. Once the mixture is as smooth as you can get it (but still fairly liquid), pour the mixture out onto the parchment-lined cookie sheet. Let it rest until it has stiffened and is cool enough to handle. This will take 10 to 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_72280\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\">\u003cimg class=\"size-full wp-image-72280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-coloring.jpg\" alt=\"To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\" width=\"1000\" height=\"641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make festively colored candies, dye one batch of dough yellow, one batch orange, and leave the third batch white. Photo: Katy Sosnak\u003c/figcaption>\u003c/figure>\n\u003cp>Divide the dough into three equal batches. I like to use a bench scraper for this, but you could use a knife or your hands. Put each batch into its own separate bowl. Now, channel your inner kid (or let your own kid help out with this part), and color the dough. For the yellow batch, I used between 7 and 10 drops of food coloring. I couldn’t easily find orange food coloring, so I used a mixture of yellow and red. (You’ll want about a 3:1 ratio.) Knead both of the batches of dough until the color is even throughout. You can always add more coloring if you’re worried that the color isn’t vibrant enough. Leave the third batch white.\u003c/p>\n\u003cfigure id=\"attachment_72278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\">\u003cimg class=\"size-full wp-image-72278\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-smaller-ropes.jpg\" alt=\"Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the dough into snakes on parchment paper helps to prevent sticking. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now, it’s assembly time. Many other recipes for candy corn call for pressing together individual kernels of corn. That sounded insane. Instead, I like this technique I picked up from Alton Brown. First, roll each piece of dough into an 18-inch long snake on another piece of parchment paper. Divide each snake in half. Roll these smaller snakes until they’re about 1/2 inch wide and around 22 inches long.\u003c/p>\n\u003cfigure id=\"attachment_72277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\">\u003cimg class=\"size-full wp-image-72277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-rope-stacks-into-pieces.jpg\" alt=\"To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To keep things manageable, cut the assembled rope stacks into smaller 4-inch long lengths. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Now lay three snakes next to each other in the following order: orange, yellow, than white. Smoosh them together with your fingers and then cut the whole thing into sections around 4 inches long. Repeat with the remaining snakes.\u003c/p>\n\u003cfigure id=\"attachment_72281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\">\u003cimg class=\"size-full wp-image-72281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pressing-into-corn-shape-3.jpg\" alt=\"Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a greased bench scraper to shape each 4-inch section into a wedge. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>To make the candy into corn shapes, spray your handy bench scraper (or a ruler or pancake spatula) with non-stick cooking spray. Use the bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip. Adjust the angle with your fingers if you need to. Repeat with remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_72276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\">\u003cimg class=\"size-full wp-image-72276\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cutting-kernels.jpg\" alt=\"Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the same greased bench scraper or a knife to cut each wedge into corn kernels. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, use the greased bench scraper or a greased knife to cut each big wedge into individual candies that are about 1/4-inch wide. Spread them out on the parchment-lined baking sheet. Using the bench scraper or a knife sprayed with non-stick cooking spray, cut each wedge into individual candies, about 1/4-inch wide. Lay the candies out on the parchment-lined cookie sheet, and let dry overnight.\u003c/p>\n\u003cfigure id=\"attachment_72275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\">\u003cimg class=\"size-full wp-image-72275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/candy-pumpkins.jpg\" alt=\"You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can also use the dough to make other festive shapes, like pumpkins. Photo: Katy Sosnak.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re feeling creative, or else tire of making tiny corn shapes, you can always use the dough to make candy pumpkins of various colors. I used a toothpick to create grooves on the sides of the pumpkins. These will also need to dry overnight. Once the candies are dry, store them in an airtight container between layers of parchment paper.\u003c/p>\n\u003ch3>Recipe: DIY Honey Candy Corn\u003c/h3>\n\u003cp>\u003cem>Makes about 10 dozen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 1/2 ounces (1 1/4 cups) confectioners’ sugar\u003cbr>\n3/4 ounce (3 tablespoons plus 3/4 teaspoon) nonfat dry milk\u003cbr>\n1/4 teaspoon kosher salt\u003cbr>\n3 1/2 ounces (1/2 cup) granulated sugar\u003cbr>\n3 1/2 ounces (4 tablespoons plus 3 teaspoons) honey\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1/2 teaspoon vanilla\u003cbr>\nFood coloring (yellow and red or orange)\u003cbr>\nNon-stick cooking spray\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\n1 flour sifter or fine mesh strainer\u003cbr>\nParchment paper\u003cbr>\n1 cookie sheet\u003cbr>\n1 medium saucepan\u003cbr>\n1 candy thermometer\u003cbr>\n1 bench scraper, ruler, or pancake spatula\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Over a medium bowl, sift together confectioners’ sugar, dry milk, and salt. Set aside. Line a cookie sheet with parchment paper. Set aside.\u003c/p>\n\u003cp>2. Combine granulated sugar, honey, and butter in a medium saucepan. Place the saucepan over medium heat. Stir together until butter melts and sugar dissolves. Bring mixture to a boil, and continue to cook until syrup registers 230 degrees on a candy thermometer, 1 to 2 minutes. Mixture will be pale and frothy.\u003c/p>\n\u003cp>3. Remove the saucepan from heat. Whisk in vanilla and the reserved dry sugar mixture. Continue to whisk until the mixture is combined and most of the lumps have been smoothed out. Pour mixture onto parchment-lined cookie sheet.\u003c/p>\n\u003cp>4. Let the mixture rest until it has stiffened and is cool enough to handle, about 10 to 15 minutes.\u003c/p>\n\u003cp>5. Using a bench scraper or knife, divide dough into three equal batches and transfer each to its own bowl. Add 7-10 drops of yellow food coloring to one batch of dough and knead until the color is consistent throughout the dough. Add more coloring if necessary. Add 7-10 drops of orange food coloring, or 7 drops of yellow and 4 drops of red, to the second batch of dough. Knead until the color is consistent throughout the dough. Add more coloring if necessary. Leave the third batch white.\u003c/p>\n\u003cp>6. On another piece of parchment paper, roll each piece of dough into a snake about 18 inches long. Cut each snake in half and roll until each snake is 22 inches long and about 1/2 inch thick.\u003c/p>\n\u003cp>7. Lay the three snakes side by side in the following order: orange, yellow, than white. Press them together with your fingers. Cut into sections about 4 inches long. Repeat with the remaining snakes. Spray bench scraper (or ruler or pancake spatula) with non-stick cooking spray. Use bench scraper to press each piece into a wedge; the orange section should be the widest point and the white section should come to a tip (see photograph). Repeat with remaining pieces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland",
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"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/116578078&color=ff6600&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>Ethiopian Christians are righteously proud of their relationship to the religion, stretching back to the first century AD. Of all the Oriental Orthodox branches, theirs is the largest...and arguably, the spiciest. Every year, the \u003ca href=\"http://www.msmedhanealem.org/\">Mekane Selam Medanialm Ethiopian Orthodox Cathedral\u003c/a> in East Oakland celebrates the story of how the \"True Cross\" came to Ethiopia.\u003c/p>\n\u003cfigure id=\"attachment_72640\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/church-outside600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/church-outside600.jpg\" alt=\"Mekane Selam Medanialm Ethiopian Orthodox Cathedral in Oakland. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-72640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mekane Selam Medanialm Ethiopian Orthodox Cathedral in Oakland. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"72644,72645,72647\"]\u003cbr>\nInside the church, big screens project the verses the priests are singing, for the congregants to follow along, in the ancient language of \u003ca href=\"http://en.wikipedia.org/wiki/Ge%27ez_language\">Ge’ez\u003c/a>, as well as English. Paintings of Jesus and Mary adorn the walls. Some look decidedly European, others East African. Women, dressed in white linen wrap dresses called \u003ca href=\"https://www.google.com/search?q=habesha+libs&client=firefox-a&hs=sS0&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=NTJkUvTZH8aTiQKAuYHIBQ&ved=0CDcQsAQ&biw=1342&bih=669#q=habesha+libs&rls=org.mozilla:en-US%3Aofficial&tbm=isch&imgdii=_\">\u003cem>habesha libs\u003c/em>\u003c/a>, bow their heads, kneel and prostrate themselves on the carpets laid on the ground.\u003c/p>\n\u003cfigure id=\"attachment_72599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/worshipping-church1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/worshipping-church1000.jpg\" alt=\"Women worshipping inside the church. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women worshipping inside the church. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This day, the church is hosting a capacity crowd of 500 people, because this is \u003ca href=\"http://en.wikipedia.org/wiki/Meskel\">Meskel\u003c/a>, one of the \u003ca href=\"http://www.ibtimes.com/ethiopia-celebrates-meskel-christian-holiday-all-its-own-yellow-flowers-blazing-bonfires-photos\">biggest holidays\u003c/a> on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the church is ready to throw a big welcoming party.\u003c/p>\n\u003cp>While the service goes on upstairs, downstairs in the kitchen, a dozen women prepare lunch. To raise money for the church they sell prepared meals once a month and on special holidays. Wearing crinkly plastic gloves, they chop beef into bite-sized pieces, building a mountain of meat on the counter.\u003c/p>\n\u003cfigure id=\"attachment_72643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000.jpg\" alt=\"Women in the church kitchen prepare the meat for the festival's meal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in the church kitchen prepare the meat for the festival's meal. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"72675,72677,72676\"]\u003cbr>\nMulu Reda of San Pablo explains that once this is all chopped, it’ll be marinated in a spice mix.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We call it \u003cem>awaze\u003c/em>,” she says.” The base includes olive oil, salt and Ethiopian honey wine.\u003c/p>\n\u003cp>Recipes for \u003ca href=\"http://thespiceisland.blogspot.com/2010/05/awaze.html\">\u003cem>awaze\u003c/em>\u003c/a> vary widely, something that’s true for recipes in general in Ethiopia, where cooking traditions are handed down in the home from mother to daughter. Many cooks mix in \u003ca href=\"http://en.wikipedia.org/wiki/Berbere\">\u003cem>berbere\u003c/em>\u003c/a>, itself a spice mixture including garlic, ginger, pepper -- and at least one spice Reda brought herself from the markets of Ethiopia’s capital city, \u003ca href=\"http://en.wikipedia.org/wiki/Addis_Ababa\">Addis Ababa\u003c/a>.\u003c/p>\n\u003cp>She holds up a massive plastic bag filled with fabulously fragrant coriander.\u003c/p>\n\u003cp>“This is so concentrated!” she says, pulling a handful from the bag. “Taste it. Tastes good.” Then she proceeds to grind it, fresh, for the \u003ca href=\"http://articles.latimes.com/2011/jul/14/food/la-fo-raw-meat-rec1-20110714\">\u003cem>kitfo\u003c/em>\u003c/a>, ground beef served raw, mixed with clarified butter -- and a spice mix that includes birds eye chili peppers so hot they numb your lips.\u003c/p>\n\u003cfigure id=\"attachment_72593\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mulu-spicegrinding600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mulu-spicegrinding600.jpg\" alt=\"Mulu Reda grinding coriander. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-72593\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mulu Reda grinding coriander. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be \u003ca href=\"http://www.seriouseats.com/recipes/2012/03/beef-tibs-berbere-ethiopian-african-recipe.html\">\u003cem>tibis\u003c/em>\u003c/a>, cubes of beef marinated in rosemary, garlic, onion and jalepeño pepper the women will fry up outside in the parking lot to order when lunch is served.\u003c/p>\n\u003cfigure id=\"attachment_72652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tomatochopping-ethiopiankitchen1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tomatochopping-ethiopiankitchen1000f.jpg\" alt=\"Women prep tomatoes for a salad in the church kitchen. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women prep tomatoes for a salad in the church kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>At another counter, women chop up tomatoes for a salad, and on the stove, different pots hold red lentils and collard greens, each simmering with garlic, olive oil, onions and jalepeño peppers, too. The smells are exciting, and the atmosphere is bubbly. Pretty soon, somebody starts singing hymns and the rest of the women join in as they chop.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=I0sRNHQ01pA]\u003c/p>\n\u003cp>Zee Mekonnen takes a little coffee break to talk with me. She fled Ethiopia for Oakland 17 years ago, after her husband was killed in a political conflict. Mekonnen had to raise three children all by herself in a new country. Here, she finds community.\u003c/p>\n\u003cfigure id=\"attachment_72654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000m.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000m.jpg\" alt=\"Rachael Myrow interviews Zee Mekonnen in the church kitchen during the meat preparation.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow interviews Zee Mekonnen in the church kitchen during the meat preparation. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m so happy when, every Sunday, ooooh, I can’t wait!” she exclaims and laughs. “We meet friends here, get together, and you know?” She sings in the church choir, in addition to volunteering in the kitchen.\u003c/p>\n\u003cp>Ethiopia is a predominantly Christian country, stretching back to pre-colonial days, and the varieties of Christianity they practice are distinctively East African. Even Meskel is unique to Ethiopia. Back in the fourth century, Saint Helena is said to have set out to the Holy Land, looking for the cross on which Jesus Christ was crucified, the “True Cross.”\u003c/p>\n\u003cp>Like the recipes, the stories explaining Meskel vary, but a fair summation might be Saint Helena had a dream in which she was told to burn incense and watch where the smoke curled to hit the ground. She did so, and found the True Cross, or Meskel, and she brought it back to Ethiopia. Later today, after the feast, the priests will say prayers around a bundle of pine branches topped with sunflowers and set it on fire in a ceremonial reenactment of the story.\u003c/p>\n\u003cfigure id=\"attachment_72664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodline-kid-pizza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodline-kid-pizza1000.jpg\" alt=\"The line for lunch. Traditional Ethiopian food was served along with pizza for the kids. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The line for lunch. Traditional Ethiopian food was served along with pizza for the kids. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"72659,72660,72673\"]\u003c/p>\n\u003cp>But first, lunch. After four hours in church, people are hungry. They line up in the parking lot to enjoy the kitfo, tibs, \u003ca href=\"http://www.saveur.com/article/Recipes/Ethiopian-Lentil-Stew\">red lentils\u003c/a>, \u003ca href=\"https://brundo.com/Recipes.html#collard\">collard greens\u003c/a>, tomato salad, and a homemade fresh cheese called \u003cem>ayeb\u003c/em>. Made from buttermilk, it tastes a lot like a dry cottage cheese. Everything is scooped up with \u003ca href=\"http://en.wikipedia.org/wiki/Injera\">\u003cem>injera\u003c/em>\u003c/a>, a spongy bread made with brown teff, barley, and wheat. Its tang beautifully complements the stewed meats and vegetables of Ethiopian cooking.\u003c/p>\n\u003cfigure id=\"attachment_72665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/injera-rolled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/injera-rolled1000.jpg\" alt=\"Injera - Ethiopian bread that is used to eat the food with the hands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera - Ethiopian bread that is used to eat the food with the hands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But if the grown-ups are thrilling to the traditional food on offer, the menu reveals concessions to the influence of American cuisine on the children. The kids down cheese pizza, hot dogs and soda before heading for the bouncy house. Their elders seem to accept it with bemused resignation, while they sip fresh brewed coffee and eat popcorn (as it’s done in Ethiopia these days).\u003c/p>\n\u003cfigure id=\"attachment_72663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/coffee-ceremony1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/coffee-ceremony1000.jpg\" alt=\"Zafu Belete performs Ethiopian coffee ceremony with popcorn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zafu Belete performs Ethiopian coffee ceremony with popcorn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Solomon Obolu, a science professor at Cal State East Bay and Laney College, brings his children here on weekends. His ex-wife moved to Davis, where there’s no Ethiopian Orthodox church. He could drive to the church in Sacramento, but this is the church that feels like home to his son and daughter.\u003c/p>\n\u003cp>“You know, they have their cousins here,” he says. “They play here. It’s a nice community.”\u003c/p>\n\u003cp>2010 US Census figures shows nearly 4,000 Ethiopians have established themselves in \u003ca href=\"http://factfinder2.census.gov/bkmk/table/1.0/en/ACS/10_SF4/B01003/0400000US06%7C0500000US06001%7C0500000US06013%7C0500000US06041%7C0500000US06055%7C0500000US06075%7C0500000US06081%7C0500000US06085%7C0500000US06095%7C0500000US06097%7C1600000US0668000/popgroup~565\">Alameda County\u003c/a> over the last four decades, but some suspect the true numbers are much larger. Rebecca Lakew of the \u003ca href=\"http://ethiopianccc.org/\">Ethiopian Cultural Community Center\u003c/a> in Oakland believes many Ethiopians may be marking off “black” or “African American” on census forms. Whatever the exact numbers, the Ethiopian community is also growing in Santa Clara County, especially in and around San Jose.\u003c/p>\n\u003cp>Mekane Selam Medanialm Ethiopian Orthodox Cathedral draws people from all over the region, from as far away as Davis. Church officials say they’ve bought land to build a bigger church, big enough to accommodate 1,000 people, and an expanded Sunday school for the children, where they can learn the religion and language of their parents.\u003c/p>\n\u003cfigure id=\"attachment_72656\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cross-burn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cross-burn1000.jpg\" alt=\"Preparing the cross to be burned. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72656\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing the cross to be burned. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_72657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bishop-fire1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bishop-fire1000.jpg\" alt=\"The bishop Abune Melketsedek and priests begin the ceremony of the burning of the cross. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bishop Abune Melketsedek and priests begin the ceremony of the burning of the cross. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun sets, the priests go round the fabric-wrapped branches, stretching ten feet high. The men wave crosses and chant prayers. iPhones light up across the parking lot. The bishop set the branches on fire, thick smoke billows up and people begin to dance and sing in joyous celebration. It looks like \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>: the Ethiopian version.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=tYHtPPJvzw4]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Here is a small selection of Ethiopian Restaurants in the Bay Area, reflecting how widely the community has established itself beyond Oakland -- and how expansive Ethiopian-American cuisine has become. Naturally, you'll have recommendations to add. Please feel free to provide them in the comments section.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.my-abyssinia.com/\">Abyssinia\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cafecolucci.com/\">Cafe Colucci\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yayurestaurant.com/\">YaYu\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.zenirestaurant.com/\">Zeni\u003c/a> (San Jose)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Meskel is one of the biggest holidays on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the Medhani Alem Ethiopian Orthodox Church is ready to throw a big welcoming party.",
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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/116578078&color=ff6600&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>Ethiopian Christians are righteously proud of their relationship to the religion, stretching back to the first century AD. Of all the Oriental Orthodox branches, theirs is the largest...and arguably, the spiciest. Every year, the \u003ca href=\"http://www.msmedhanealem.org/\">Mekane Selam Medanialm Ethiopian Orthodox Cathedral\u003c/a> in East Oakland celebrates the story of how the \"True Cross\" came to Ethiopia.\u003c/p>\n\u003cfigure id=\"attachment_72640\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/church-outside600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/church-outside600.jpg\" alt=\"Mekane Selam Medanialm Ethiopian Orthodox Cathedral in Oakland. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-72640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mekane Selam Medanialm Ethiopian Orthodox Cathedral in Oakland. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nInside the church, big screens project the verses the priests are singing, for the congregants to follow along, in the ancient language of \u003ca href=\"http://en.wikipedia.org/wiki/Ge%27ez_language\">Ge’ez\u003c/a>, as well as English. Paintings of Jesus and Mary adorn the walls. Some look decidedly European, others East African. Women, dressed in white linen wrap dresses called \u003ca href=\"https://www.google.com/search?q=habesha+libs&client=firefox-a&hs=sS0&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=NTJkUvTZH8aTiQKAuYHIBQ&ved=0CDcQsAQ&biw=1342&bih=669#q=habesha+libs&rls=org.mozilla:en-US%3Aofficial&tbm=isch&imgdii=_\">\u003cem>habesha libs\u003c/em>\u003c/a>, bow their heads, kneel and prostrate themselves on the carpets laid on the ground.\u003c/p>\n\u003cfigure id=\"attachment_72599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/worshipping-church1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/worshipping-church1000.jpg\" alt=\"Women worshipping inside the church. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women worshipping inside the church. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This day, the church is hosting a capacity crowd of 500 people, because this is \u003ca href=\"http://en.wikipedia.org/wiki/Meskel\">Meskel\u003c/a>, one of the \u003ca href=\"http://www.ibtimes.com/ethiopia-celebrates-meskel-christian-holiday-all-its-own-yellow-flowers-blazing-bonfires-photos\">biggest holidays\u003c/a> on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the church is ready to throw a big welcoming party.\u003c/p>\n\u003cp>While the service goes on upstairs, downstairs in the kitchen, a dozen women prepare lunch. To raise money for the church they sell prepared meals once a month and on special holidays. Wearing crinkly plastic gloves, they chop beef into bite-sized pieces, building a mountain of meat on the counter.\u003c/p>\n\u003cfigure id=\"attachment_72643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000.jpg\" alt=\"Women in the church kitchen prepare the meat for the festival's meal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in the church kitchen prepare the meat for the festival's meal. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMulu Reda of San Pablo explains that once this is all chopped, it’ll be marinated in a spice mix.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We call it \u003cem>awaze\u003c/em>,” she says.” The base includes olive oil, salt and Ethiopian honey wine.\u003c/p>\n\u003cp>Recipes for \u003ca href=\"http://thespiceisland.blogspot.com/2010/05/awaze.html\">\u003cem>awaze\u003c/em>\u003c/a> vary widely, something that’s true for recipes in general in Ethiopia, where cooking traditions are handed down in the home from mother to daughter. Many cooks mix in \u003ca href=\"http://en.wikipedia.org/wiki/Berbere\">\u003cem>berbere\u003c/em>\u003c/a>, itself a spice mixture including garlic, ginger, pepper -- and at least one spice Reda brought herself from the markets of Ethiopia’s capital city, \u003ca href=\"http://en.wikipedia.org/wiki/Addis_Ababa\">Addis Ababa\u003c/a>.\u003c/p>\n\u003cp>She holds up a massive plastic bag filled with fabulously fragrant coriander.\u003c/p>\n\u003cp>“This is so concentrated!” she says, pulling a handful from the bag. “Taste it. Tastes good.” Then she proceeds to grind it, fresh, for the \u003ca href=\"http://articles.latimes.com/2011/jul/14/food/la-fo-raw-meat-rec1-20110714\">\u003cem>kitfo\u003c/em>\u003c/a>, ground beef served raw, mixed with clarified butter -- and a spice mix that includes birds eye chili peppers so hot they numb your lips.\u003c/p>\n\u003cfigure id=\"attachment_72593\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mulu-spicegrinding600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mulu-spicegrinding600.jpg\" alt=\"Mulu Reda grinding coriander. Photo: Wendy Goodfriend\" width=\"400\" class=\"size-full wp-image-72593\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mulu Reda grinding coriander. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be \u003ca href=\"http://www.seriouseats.com/recipes/2012/03/beef-tibs-berbere-ethiopian-african-recipe.html\">\u003cem>tibis\u003c/em>\u003c/a>, cubes of beef marinated in rosemary, garlic, onion and jalepeño pepper the women will fry up outside in the parking lot to order when lunch is served.\u003c/p>\n\u003cfigure id=\"attachment_72652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tomatochopping-ethiopiankitchen1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tomatochopping-ethiopiankitchen1000f.jpg\" alt=\"Women prep tomatoes for a salad in the church kitchen. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women prep tomatoes for a salad in the church kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>At another counter, women chop up tomatoes for a salad, and on the stove, different pots hold red lentils and collard greens, each simmering with garlic, olive oil, onions and jalepeño peppers, too. The smells are exciting, and the atmosphere is bubbly. Pretty soon, somebody starts singing hymns and the rest of the women join in as they chop.\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/I0sRNHQ01pA'\n title='//www.youtube.com/embed/I0sRNHQ01pA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Zee Mekonnen takes a little coffee break to talk with me. She fled Ethiopia for Oakland 17 years ago, after her husband was killed in a political conflict. Mekonnen had to raise three children all by herself in a new country. Here, she finds community.\u003c/p>\n\u003cfigure id=\"attachment_72654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000m.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cookingmeat-ethiopiankitchen1000m.jpg\" alt=\"Rachael Myrow interviews Zee Mekonnen in the church kitchen during the meat preparation.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow interviews Zee Mekonnen in the church kitchen during the meat preparation. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m so happy when, every Sunday, ooooh, I can’t wait!” she exclaims and laughs. “We meet friends here, get together, and you know?” She sings in the church choir, in addition to volunteering in the kitchen.\u003c/p>\n\u003cp>Ethiopia is a predominantly Christian country, stretching back to pre-colonial days, and the varieties of Christianity they practice are distinctively East African. Even Meskel is unique to Ethiopia. Back in the fourth century, Saint Helena is said to have set out to the Holy Land, looking for the cross on which Jesus Christ was crucified, the “True Cross.”\u003c/p>\n\u003cp>Like the recipes, the stories explaining Meskel vary, but a fair summation might be Saint Helena had a dream in which she was told to burn incense and watch where the smoke curled to hit the ground. She did so, and found the True Cross, or Meskel, and she brought it back to Ethiopia. Later today, after the feast, the priests will say prayers around a bundle of pine branches topped with sunflowers and set it on fire in a ceremonial reenactment of the story.\u003c/p>\n\u003cfigure id=\"attachment_72664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodline-kid-pizza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodline-kid-pizza1000.jpg\" alt=\"The line for lunch. Traditional Ethiopian food was served along with pizza for the kids. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The line for lunch. Traditional Ethiopian food was served along with pizza for the kids. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, lunch. After four hours in church, people are hungry. They line up in the parking lot to enjoy the kitfo, tibs, \u003ca href=\"http://www.saveur.com/article/Recipes/Ethiopian-Lentil-Stew\">red lentils\u003c/a>, \u003ca href=\"https://brundo.com/Recipes.html#collard\">collard greens\u003c/a>, tomato salad, and a homemade fresh cheese called \u003cem>ayeb\u003c/em>. Made from buttermilk, it tastes a lot like a dry cottage cheese. Everything is scooped up with \u003ca href=\"http://en.wikipedia.org/wiki/Injera\">\u003cem>injera\u003c/em>\u003c/a>, a spongy bread made with brown teff, barley, and wheat. Its tang beautifully complements the stewed meats and vegetables of Ethiopian cooking.\u003c/p>\n\u003cfigure id=\"attachment_72665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/injera-rolled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/injera-rolled1000.jpg\" alt=\"Injera - Ethiopian bread that is used to eat the food with the hands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Injera - Ethiopian bread that is used to eat the food with the hands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But if the grown-ups are thrilling to the traditional food on offer, the menu reveals concessions to the influence of American cuisine on the children. The kids down cheese pizza, hot dogs and soda before heading for the bouncy house. Their elders seem to accept it with bemused resignation, while they sip fresh brewed coffee and eat popcorn (as it’s done in Ethiopia these days).\u003c/p>\n\u003cfigure id=\"attachment_72663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/coffee-ceremony1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/coffee-ceremony1000.jpg\" alt=\"Zafu Belete performs Ethiopian coffee ceremony with popcorn. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zafu Belete performs Ethiopian coffee ceremony with popcorn. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Solomon Obolu, a science professor at Cal State East Bay and Laney College, brings his children here on weekends. His ex-wife moved to Davis, where there’s no Ethiopian Orthodox church. He could drive to the church in Sacramento, but this is the church that feels like home to his son and daughter.\u003c/p>\n\u003cp>“You know, they have their cousins here,” he says. “They play here. It’s a nice community.”\u003c/p>\n\u003cp>2010 US Census figures shows nearly 4,000 Ethiopians have established themselves in \u003ca href=\"http://factfinder2.census.gov/bkmk/table/1.0/en/ACS/10_SF4/B01003/0400000US06%7C0500000US06001%7C0500000US06013%7C0500000US06041%7C0500000US06055%7C0500000US06075%7C0500000US06081%7C0500000US06085%7C0500000US06095%7C0500000US06097%7C1600000US0668000/popgroup~565\">Alameda County\u003c/a> over the last four decades, but some suspect the true numbers are much larger. Rebecca Lakew of the \u003ca href=\"http://ethiopianccc.org/\">Ethiopian Cultural Community Center\u003c/a> in Oakland believes many Ethiopians may be marking off “black” or “African American” on census forms. Whatever the exact numbers, the Ethiopian community is also growing in Santa Clara County, especially in and around San Jose.\u003c/p>\n\u003cp>Mekane Selam Medanialm Ethiopian Orthodox Cathedral draws people from all over the region, from as far away as Davis. Church officials say they’ve bought land to build a bigger church, big enough to accommodate 1,000 people, and an expanded Sunday school for the children, where they can learn the religion and language of their parents.\u003c/p>\n\u003cfigure id=\"attachment_72656\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cross-burn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cross-burn1000.jpg\" alt=\"Preparing the cross to be burned. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72656\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing the cross to be burned. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_72657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bishop-fire1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bishop-fire1000.jpg\" alt=\"The bishop Abune Melketsedek and priests begin the ceremony of the burning of the cross. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bishop Abune Melketsedek and priests begin the ceremony of the burning of the cross. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun sets, the priests go round the fabric-wrapped branches, stretching ten feet high. The men wave crosses and chant prayers. iPhones light up across the parking lot. The bishop set the branches on fire, thick smoke billows up and people begin to dance and sing in joyous celebration. It looks like \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>: the Ethiopian version.\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/tYHtPPJvzw4'\n title='//www.youtube.com/embed/tYHtPPJvzw4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is a small selection of Ethiopian Restaurants in the Bay Area, reflecting how widely the community has established itself beyond Oakland -- and how expansive Ethiopian-American cuisine has become. Naturally, you'll have recommendations to add. Please feel free to provide them in the comments section.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.my-abyssinia.com/\">Abyssinia\u003c/a> (Santa Rosa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cafecolucci.com/\">Cafe Colucci\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yayurestaurant.com/\">YaYu\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.zenirestaurant.com/\">Zeni\u003c/a> (San Jose)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Talking Turkey: How to Choose Your Thanksgiving Bird",
"title": "Talking Turkey: How to Choose Your Thanksgiving Bird",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72493\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\">\u003cimg class=\"size-full wp-image-72493\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\" alt=\"Belcampo turkeys on the farm in Shasta Valley. Photo: courtesy of Belcampo\" width=\"350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belcampo turkeys on the farm in Shasta Valley.\u003cbr>Photo: courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Updated November 7, 2019. \u003c/em>\u003c/p>\n\u003cp>Now's the time to figure out what kind of turkey you want on your table. Options abound, as do prices. So, how can you get the best of your bird?\u003c/p>\n\u003cp>\u003cstrong>Here a few questions to help you deconstruct your turkey-buying possibilities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>What is your budget?\u003c/li>\n\u003cli>Are you looking for a fresh or frozen turkey?\u003c/li>\n\u003cli>How many people will you be feeding (and how many leftover-turkey sandwiches do you want to make)?\u003c/li>\n\u003cli>What's important to you and your family: Organics? Avoiding GMOs? Humane practices? Helping preserve heritage breeds?\u003c/li>\n\u003cli>Do you, your family, or your guests have a strong preference for white over dark meat, or vice versa? How adventurous a cook (and eaters) are you working with?\u003c/li>\n\u003c/ul>\n\u003ch3>Turkey Prices\u003c/h3>\n\u003cp>Prices for turkeys really vary, depending on where you're shopping, and more importantly, how the turkey was raised. Supermarkets often price their mass-produced frozen turkeys very cheaply, even giving them away if you spend a certain amount on other items. By contrast, a locally and humanely raised bird that's been freely wandering the green pastures of Marin or Sonoma for five or six months and eating organic, certified non-GMO feed can cost between $75 and $150, possibly more, depending on size. However, there are a variety of options between free and top-of-the-line, so it's worth calling around to quality butcher shops in your area to see what they're offering.\u003c/p>\n\u003ch3>Fresh vs Frozen\u003c/h3>\n\u003cp>Refrigerator real estate is one prime reason for buying a fresh, rather than frozen, bird. The safest, most reliable way to thaw out a frozen bird is in the refrigerator. Count on a thaw rate of four pounds a day, which getting a frozen bird oven-ready can take anywhere from two to four or even five days. In other words, you'll need several days' worth of turkey-sized thawing space available in your fridge if you buy a frozen bird. A fresh bird is just that, probably dispatched less than a week before being purchased.\u003c/p>\n\u003ch3>Local Brands and Butchers\u003c/h3>\n\u003cp>Both \u003ca href=\"http://www.diestelturkey.com\">Diestel Turkey\u003c/a> and \u003ca href=\"http://www.williebird.com\">Willie Bird\u003c/a> focus exclusively on turkey raising--Diestel in Sonora, in the Sierra Foothills near Yosemite, and Willie Bird in Santa Rosa, in Sonoma county. Both are longtime family-run operations, and their birds are available at many butcher shops and specialty markets around the Bay Area. Willie Bird sells both free-range and free-range organic birds, while Diestel offers several different types: classic \"original\" birds, organic birds, pasture-raised birds, and its heirloom collection of old-fashioned breeds, a mix of Bronze, Auburn, and Black. All of Diestel's birds except for the \"original\" birds are raised on certified non-GMO feed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> (in San Francisco's Hayes Valley and the Oxbow Market in Napa) will be taking orders for heritage turkeys raised by \u003ca href=\"http://www.goodshepherdpoultryranch.com/\">Good Shepherd Ranch\u003c/a> in Lindeborg, Kansas. \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley will also serve Good Shepherd Ranch turkeys, and they're offering delivery in the East Bay. According to a Fatted Calf newsletter, farmer Fred Reese \"began raising birds in the 1950′s, maintained and improved his flock over the years and now has the oldest continuous strain of standard bred turkeys in North America. Some of Frank’s heritage turkeys come from bloodlines dating back to the mid 1800’s.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfoodrr.org\">Slow Food Russian River\u003c/a> will be partnering with \u003ca href=\"http://cesonoma.ucanr.edu/Youth_Development/\">Sonoma County 4-H\u003c/a> for this year's \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Heritage Turkey Project\u003c/a>. The turkeys raised by young 4-H farmers in Sonoma are a mix of Bronze, Narragansett, Midget Whites and Holland Whites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, based in Inverness, will be selling turkeys raised on its farms in West Marin. They'll be offering both White Breasted and heritage turkeys, which are a mix of several breeds.\u003c/p>\n\u003cp>All Marin Sun Farms turkeys are sold frozen.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=yk-V7hD5XQ0]\u003c/p>\n\u003ch3>What size should you ask for?\u003c/h3>\n\u003cul>\n\u003cli>6-8 people, 10-12 lbs\u003c/li>\n\u003cli>8-10 people, 12-16 lbs\u003c/li>\n\u003cli>10-12 people, 14-16 lbs\u003c/li>\n\u003cli>12-14 people, 16-18 lbs\u003c/li>\n\u003cli>14-16 people, 20-22 lbs\u003c/li>\n\u003c/ul>\n\u003cp>The bigger the bird, the higher the meat-to-bone ratio. You'll want at least 12 ounces of meat per person, which will come out to about 2 pounds of raw, bone-in bird for a small turkey, and about 1 1/2 pounds raw bone-in bird for a larger one. It also helps to be flexible.\u003c/p>\n\u003cp>As Joshua and Jessica Applestone note in their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butchers' Guide to Well-Raised Meat\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"You cannot tell by looking at a young bird how big it will be, and you cannot stop it from growing until you slaughter it...to sell fresh birds means slaughtering mere days before Thanksgiving, five at most, between a typical Saturday slaughter and a Wednesday pickup.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you order a 12-pound bird, you might not have the means (or oven size) to take a 30-pound bird instead, but expect a window of say, 2 to 4 pounds between what you order and what you get. Being a lover of cold turkey sandwiches, I never mind extras, and you can always send home care packages with your guests. But if the specter of weeks of turkey tetrazzini wakes you in a cold sweat, order smaller.\u003c/p>\n\u003cfigure id=\"attachment_72492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\">\u003cimg class=\"size-full wp-image-72492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\" alt=\"Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\u003c/figcaption>\u003c/figure>\n\u003ch3>Free Range vs Pasture-Raised\u003c/h3>\n\u003cp>As with chickens, and eggs, \"free range\" and \"pasture-raised\" mean two different things. Free-range birds are not confined in individual cages, and they have access to the outdoors. Pasture-raised birds, by contrast, spend most of their days outside, usually rotating to a new field every few days. At night, they typically roost in mobile poultry pens to keep them safe from predators. Pasture-raised turkeys also have a more natural diet, since they're able to supplement their grain-based feed with plants and high-protein bugs and bug larvae found in the fields. Organic turkeys are raised free-range, are kept free of antibiotics, and are raised on organically grown feed.\u003c/p>\n\u003ch3>What about Breeds?\u003c/h3>\n\u003cp>The typical supermarket bird, the Broad-Breasted White, is just that: a bird that's been bred as the \u003ca href=\"http://en.wikipedia.org/wiki/Carol_Doda\">Carol Doda\u003c/a> of turkeys. These birds offer what supermarkets think Americans like: lots and lots of very mild white breast meat. Since the 1960s, these have been the dominant — and in many places, the only — turkey breed in the U.S. Heritage breeds, by contrast, are breeds that were popular during the nineteenth century up through the 1930s. These breeds are now experiencing a renaissance, much like heirloom vegetables. They are closer in style to wild turkeys, offering more dark meat, a little more chew and typically, more flavor as well. Heritage breeds grow slowly, part of the reason for their high price. A typical heritage bird needs up to 28 weeks of care and feeding to reach its finished weight.\u003c/p>\n\u003cp>All well and good, but if you have a houseful of white-meat-only eaters, splurging on a heritage bird may leave a lot of dark meat on the platter.\u003c/p>\n\u003ch3>Order Ahead\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Once you've decided on the type of bird you'd like, order ahead. Procrastination is no friend to the turkey buyer. Most independent butcher shops contract with local ranchers for a certain number of birds. Remember, it can take up to 28 weeks to raise a turkey to roasting size. if you've got your heart set on getting a bird of a particular breed or provenance, placing your order several weeks ahead will spare both you, and your butcher shop, from boiling over with last-minute turkey-sourcing stress. Also, remember that four-pounds-a-day thawing rule; you can't buy a rock-hard frozen turkey on November 27 and expect it to be ready to roast the next morning.\u003c/p>\n\u003cul>\n\u003cli>Pre-ordering at \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> is a must, as they only order a few extra. They'll be taking orders now through November 16, either in person, online, or by phone.\u003c/li>\n\u003cli>Reserve your Heritage Turkey Project turkey (with a $40 deposit) from Slow Food Russian River by mail. Print out the order form from the \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Slow Food Russian River blog\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo\u003c/a> is selling organic turkey (Heritage Turkey) online through their \u003ca href=\"https://belcampo.com/shop/\">shop\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://www.fattedcalf.com/locations/\">Fatted Calf\u003c/a> will take turkey orders by phone or over email at either store.\u003c/li>\n\u003cli>Marin Sun Farms is \u003ca href=\"https://www.facebook.com/marinsunfarms/photos/a.122782597744464/2014203388602366/?type=3&theater\">taking orders\u003c/a> by email with pickups in Oakland and Point Reyes.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Sure, the thermometer might read 75 degrees, but before you know it, turkey time will be upon us. Wondering about heritage breeds? Pasture-raised? Or just how big a bird you'll need feed your clan? Take the guesswork out of buying your holiday turkey with Bay Area Bites' guide to sourcing the best birds around the Bay. ",
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"description": "Sure, the thermometer might read 75 degrees, but before you know it, turkey time will be upon us. Wondering about heritage breeds? Pasture-raised? Or just how big a bird you'll need feed your clan? Take the guesswork out of buying your holiday turkey with Bay Area Bites' guide to sourcing the best birds around the Bay. ",
"title": "Talking Turkey: How to Choose Your Thanksgiving Bird | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72493\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\">\u003cimg class=\"size-full wp-image-72493\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\" alt=\"Belcampo turkeys on the farm in Shasta Valley. Photo: courtesy of Belcampo\" width=\"350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belcampo turkeys on the farm in Shasta Valley.\u003cbr>Photo: courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Updated November 7, 2019. \u003c/em>\u003c/p>\n\u003cp>Now's the time to figure out what kind of turkey you want on your table. Options abound, as do prices. So, how can you get the best of your bird?\u003c/p>\n\u003cp>\u003cstrong>Here a few questions to help you deconstruct your turkey-buying possibilities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>What is your budget?\u003c/li>\n\u003cli>Are you looking for a fresh or frozen turkey?\u003c/li>\n\u003cli>How many people will you be feeding (and how many leftover-turkey sandwiches do you want to make)?\u003c/li>\n\u003cli>What's important to you and your family: Organics? Avoiding GMOs? Humane practices? Helping preserve heritage breeds?\u003c/li>\n\u003cli>Do you, your family, or your guests have a strong preference for white over dark meat, or vice versa? How adventurous a cook (and eaters) are you working with?\u003c/li>\n\u003c/ul>\n\u003ch3>Turkey Prices\u003c/h3>\n\u003cp>Prices for turkeys really vary, depending on where you're shopping, and more importantly, how the turkey was raised. Supermarkets often price their mass-produced frozen turkeys very cheaply, even giving them away if you spend a certain amount on other items. By contrast, a locally and humanely raised bird that's been freely wandering the green pastures of Marin or Sonoma for five or six months and eating organic, certified non-GMO feed can cost between $75 and $150, possibly more, depending on size. However, there are a variety of options between free and top-of-the-line, so it's worth calling around to quality butcher shops in your area to see what they're offering.\u003c/p>\n\u003ch3>Fresh vs Frozen\u003c/h3>\n\u003cp>Refrigerator real estate is one prime reason for buying a fresh, rather than frozen, bird. The safest, most reliable way to thaw out a frozen bird is in the refrigerator. Count on a thaw rate of four pounds a day, which getting a frozen bird oven-ready can take anywhere from two to four or even five days. In other words, you'll need several days' worth of turkey-sized thawing space available in your fridge if you buy a frozen bird. A fresh bird is just that, probably dispatched less than a week before being purchased.\u003c/p>\n\u003ch3>Local Brands and Butchers\u003c/h3>\n\u003cp>Both \u003ca href=\"http://www.diestelturkey.com\">Diestel Turkey\u003c/a> and \u003ca href=\"http://www.williebird.com\">Willie Bird\u003c/a> focus exclusively on turkey raising--Diestel in Sonora, in the Sierra Foothills near Yosemite, and Willie Bird in Santa Rosa, in Sonoma county. Both are longtime family-run operations, and their birds are available at many butcher shops and specialty markets around the Bay Area. Willie Bird sells both free-range and free-range organic birds, while Diestel offers several different types: classic \"original\" birds, organic birds, pasture-raised birds, and its heirloom collection of old-fashioned breeds, a mix of Bronze, Auburn, and Black. All of Diestel's birds except for the \"original\" birds are raised on certified non-GMO feed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> (in San Francisco's Hayes Valley and the Oxbow Market in Napa) will be taking orders for heritage turkeys raised by \u003ca href=\"http://www.goodshepherdpoultryranch.com/\">Good Shepherd Ranch\u003c/a> in Lindeborg, Kansas. \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley will also serve Good Shepherd Ranch turkeys, and they're offering delivery in the East Bay. According to a Fatted Calf newsletter, farmer Fred Reese \"began raising birds in the 1950′s, maintained and improved his flock over the years and now has the oldest continuous strain of standard bred turkeys in North America. Some of Frank’s heritage turkeys come from bloodlines dating back to the mid 1800’s.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfoodrr.org\">Slow Food Russian River\u003c/a> will be partnering with \u003ca href=\"http://cesonoma.ucanr.edu/Youth_Development/\">Sonoma County 4-H\u003c/a> for this year's \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Heritage Turkey Project\u003c/a>. The turkeys raised by young 4-H farmers in Sonoma are a mix of Bronze, Narragansett, Midget Whites and Holland Whites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, based in Inverness, will be selling turkeys raised on its farms in West Marin. They'll be offering both White Breasted and heritage turkeys, which are a mix of several breeds.\u003c/p>\n\u003cp>All Marin Sun Farms turkeys are sold frozen.\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/yk-V7hD5XQ0'\n title='//www.youtube.com/embed/yk-V7hD5XQ0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003ch3>What size should you ask for?\u003c/h3>\n\u003cul>\n\u003cli>6-8 people, 10-12 lbs\u003c/li>\n\u003cli>8-10 people, 12-16 lbs\u003c/li>\n\u003cli>10-12 people, 14-16 lbs\u003c/li>\n\u003cli>12-14 people, 16-18 lbs\u003c/li>\n\u003cli>14-16 people, 20-22 lbs\u003c/li>\n\u003c/ul>\n\u003cp>The bigger the bird, the higher the meat-to-bone ratio. You'll want at least 12 ounces of meat per person, which will come out to about 2 pounds of raw, bone-in bird for a small turkey, and about 1 1/2 pounds raw bone-in bird for a larger one. It also helps to be flexible.\u003c/p>\n\u003cp>As Joshua and Jessica Applestone note in their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butchers' Guide to Well-Raised Meat\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"You cannot tell by looking at a young bird how big it will be, and you cannot stop it from growing until you slaughter it...to sell fresh birds means slaughtering mere days before Thanksgiving, five at most, between a typical Saturday slaughter and a Wednesday pickup.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you order a 12-pound bird, you might not have the means (or oven size) to take a 30-pound bird instead, but expect a window of say, 2 to 4 pounds between what you order and what you get. Being a lover of cold turkey sandwiches, I never mind extras, and you can always send home care packages with your guests. But if the specter of weeks of turkey tetrazzini wakes you in a cold sweat, order smaller.\u003c/p>\n\u003cfigure id=\"attachment_72492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\">\u003cimg class=\"size-full wp-image-72492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\" alt=\"Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\u003c/figcaption>\u003c/figure>\n\u003ch3>Free Range vs Pasture-Raised\u003c/h3>\n\u003cp>As with chickens, and eggs, \"free range\" and \"pasture-raised\" mean two different things. Free-range birds are not confined in individual cages, and they have access to the outdoors. Pasture-raised birds, by contrast, spend most of their days outside, usually rotating to a new field every few days. At night, they typically roost in mobile poultry pens to keep them safe from predators. Pasture-raised turkeys also have a more natural diet, since they're able to supplement their grain-based feed with plants and high-protein bugs and bug larvae found in the fields. Organic turkeys are raised free-range, are kept free of antibiotics, and are raised on organically grown feed.\u003c/p>\n\u003ch3>What about Breeds?\u003c/h3>\n\u003cp>The typical supermarket bird, the Broad-Breasted White, is just that: a bird that's been bred as the \u003ca href=\"http://en.wikipedia.org/wiki/Carol_Doda\">Carol Doda\u003c/a> of turkeys. These birds offer what supermarkets think Americans like: lots and lots of very mild white breast meat. Since the 1960s, these have been the dominant — and in many places, the only — turkey breed in the U.S. Heritage breeds, by contrast, are breeds that were popular during the nineteenth century up through the 1930s. These breeds are now experiencing a renaissance, much like heirloom vegetables. They are closer in style to wild turkeys, offering more dark meat, a little more chew and typically, more flavor as well. Heritage breeds grow slowly, part of the reason for their high price. A typical heritage bird needs up to 28 weeks of care and feeding to reach its finished weight.\u003c/p>\n\u003cp>All well and good, but if you have a houseful of white-meat-only eaters, splurging on a heritage bird may leave a lot of dark meat on the platter.\u003c/p>\n\u003ch3>Order Ahead\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once you've decided on the type of bird you'd like, order ahead. Procrastination is no friend to the turkey buyer. Most independent butcher shops contract with local ranchers for a certain number of birds. Remember, it can take up to 28 weeks to raise a turkey to roasting size. if you've got your heart set on getting a bird of a particular breed or provenance, placing your order several weeks ahead will spare both you, and your butcher shop, from boiling over with last-minute turkey-sourcing stress. Also, remember that four-pounds-a-day thawing rule; you can't buy a rock-hard frozen turkey on November 27 and expect it to be ready to roast the next morning.\u003c/p>\n\u003cul>\n\u003cli>Pre-ordering at \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> is a must, as they only order a few extra. They'll be taking orders now through November 16, either in person, online, or by phone.\u003c/li>\n\u003cli>Reserve your Heritage Turkey Project turkey (with a $40 deposit) from Slow Food Russian River by mail. Print out the order form from the \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Slow Food Russian River blog\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo\u003c/a> is selling organic turkey (Heritage Turkey) online through their \u003ca href=\"https://belcampo.com/shop/\">shop\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://www.fattedcalf.com/locations/\">Fatted Calf\u003c/a> will take turkey orders by phone or over email at either store.\u003c/li>\n\u003cli>Marin Sun Farms is \u003ca href=\"https://www.facebook.com/marinsunfarms/photos/a.122782597744464/2014203388602366/?type=3&theater\">taking orders\u003c/a> by email with pickups in Oakland and Point Reyes.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"title": "Holiday Spirit: The Coping Mechanism",
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"content": "\u003cfigure id=\"attachment_72410\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\" alt=\"Coping Mechanism: It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\" width=\"560\" class=\"size-full wp-image-72410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\u003c/figcaption>\u003c/figure>\n\u003cp>I've seen Halloween candy on store shelves as early as August. Department stores piping Christmas music in September. If companies start merchandising Veteran's Day, I may begin to foam at the mouth.\u003c/p>\n\u003cp>By Thanksgiving, I've just about had it, which is a pity since it happens to be one of my favorite holidays of the year. But now that it's riding tandem with Hanukkah, I very well may have to lock myself in the bathroom to have my quiet Holiday breakdown.\u003c/p>\n\u003cp>And I've found the ideal cocktail to take in there with me-- it's a take on The Filibuster cocktail by Erik Adkins of Oakland's Flora restaurant, but altered just enough to help me cope while appearing festive enough to look as though my Holiday spirits are high.\u003c/p>\n\u003cp>Which they will be, thanks to the three ounces of booze per cocktail.\u003c/p>\n\u003ch3>The Coping Mechanism\u003c/h3>\n\u003cp>Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers: plenty of liquor to take the edge off; maple syrup, which acts as a mild anti-depressant; egg white, which provides enough protein to help you forgo a plate of dry turducken; and lemon juice, which is excellent for softening dry elbows. And that little hint of nutmeg screams \"Thanksgiving\" just loud enough so you don't have to.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But the most satisfying part of this cocktail is in the making of it. It must be shaken to achieve the eggnog-esque foam. And quite vigorously. It's a marvelous way to vent one's aggression, seasonal or otherwise.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of bourbon. Use a decent one. Especially if someone else is paying for it.\u003c/li>\n\u003cli>1 ounce dark amber maple syrup. I like using Canadian because they seem as baffled over what to do with Thanksgiving as I do.\u003c/li>\n\u003cli>The juice of half a lemon. Either Eureka or Meyer will do just fine.\u003c/li>\n\u003cli>The white of one egg freshly liberated from a moderately healthy chicken. Turkey eggs are to be avoided. As are turkeys in general.\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>Plenty of ice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Into a large cocktail shaker, drop the ice. Pour over bourbon, maple syrup, lemon juice, and egg white. Close lid firmly.\n\u003c/li>\n\u003cli>\nWrap a clean kitchen towel around the shaker to protect your hands from the cold. The wearing of mittens for this exercise is not recommended. Begin to agitate the contents of your shaker.\n\u003col>\n\u003cli>\u003cem>Step One:\u003c/em> Start the exercise as a pleasant dance routine-- a conga tempo works very nicely in this case.\u003c/li>\n\u003cli>\u003cem>Step Two:\u003c/em> Increase the vigor of your shake, imagining that what you hold in your hands is not a mixology vessel, but rather the neck of your least favorite person in the room.\u003c/li>\n\u003cli>\u003cem>Step Three:\u003c/em> Feel incredible remorse at your formerly violent thoughts towards said person, crumble to the floor in a fit of tears. Your body's own shaking will do the rest of the work for you.\u003c/li>\n\u003c/ol>\u003c/li>\n\u003c/ol>\n\u003cli>Remove the lid of your shaker, strain the frothy contents into a cocktail glass, garnish with a pinch of nutmeg, consume the drink in one to two large gulps, and tell everyone who's been staring at you for the past three minutes that you're just fine.\n\u003c/li>\n\u003cli>Repeat as often as necessary.\u003c/li>\n\n\n",
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"excerpt": "Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72410\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\" alt=\"Coping Mechanism: It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\" width=\"560\" class=\"size-full wp-image-72410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\u003c/figcaption>\u003c/figure>\n\u003cp>I've seen Halloween candy on store shelves as early as August. Department stores piping Christmas music in September. If companies start merchandising Veteran's Day, I may begin to foam at the mouth.\u003c/p>\n\u003cp>By Thanksgiving, I've just about had it, which is a pity since it happens to be one of my favorite holidays of the year. But now that it's riding tandem with Hanukkah, I very well may have to lock myself in the bathroom to have my quiet Holiday breakdown.\u003c/p>\n\u003cp>And I've found the ideal cocktail to take in there with me-- it's a take on The Filibuster cocktail by Erik Adkins of Oakland's Flora restaurant, but altered just enough to help me cope while appearing festive enough to look as though my Holiday spirits are high.\u003c/p>\n\u003cp>Which they will be, thanks to the three ounces of booze per cocktail.\u003c/p>\n\u003ch3>The Coping Mechanism\u003c/h3>\n\u003cp>Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers: plenty of liquor to take the edge off; maple syrup, which acts as a mild anti-depressant; egg white, which provides enough protein to help you forgo a plate of dry turducken; and lemon juice, which is excellent for softening dry elbows. And that little hint of nutmeg screams \"Thanksgiving\" just loud enough so you don't have to.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But the most satisfying part of this cocktail is in the making of it. It must be shaken to achieve the eggnog-esque foam. And quite vigorously. It's a marvelous way to vent one's aggression, seasonal or otherwise.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of bourbon. Use a decent one. Especially if someone else is paying for it.\u003c/li>\n\u003cli>1 ounce dark amber maple syrup. I like using Canadian because they seem as baffled over what to do with Thanksgiving as I do.\u003c/li>\n\u003cli>The juice of half a lemon. Either Eureka or Meyer will do just fine.\u003c/li>\n\u003cli>The white of one egg freshly liberated from a moderately healthy chicken. Turkey eggs are to be avoided. As are turkeys in general.\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>Plenty of ice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Into a large cocktail shaker, drop the ice. Pour over bourbon, maple syrup, lemon juice, and egg white. Close lid firmly.\n\u003c/li>\n\u003cli>\nWrap a clean kitchen towel around the shaker to protect your hands from the cold. The wearing of mittens for this exercise is not recommended. Begin to agitate the contents of your shaker.\n\u003col>\n\u003cli>\u003cem>Step One:\u003c/em> Start the exercise as a pleasant dance routine-- a conga tempo works very nicely in this case.\u003c/li>\n\u003cli>\u003cem>Step Two:\u003c/em> Increase the vigor of your shake, imagining that what you hold in your hands is not a mixology vessel, but rather the neck of your least favorite person in the room.\u003c/li>\n\u003cli>\u003cem>Step Three:\u003c/em> Feel incredible remorse at your formerly violent thoughts towards said person, crumble to the floor in a fit of tears. Your body's own shaking will do the rest of the work for you.\u003c/li>\n\u003c/ol>\u003c/li>\n\u003c/ol>\n\u003cli>Remove the lid of your shaker, strain the frothy contents into a cocktail glass, garnish with a pinch of nutmeg, consume the drink in one to two large gulps, and tell everyone who's been staring at you for the past three minutes that you're just fine.\n\u003c/li>\n\u003cli>Repeat as often as necessary.\u003c/li>\n\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: Fall Feast with Armenians in San Francisco",
"title": "Food & Spirituality: Fall Feast with Armenians in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[soundcloud url=\"http://api.soundcloud.com/tracks/114386000\" params=\"color=ff6600&auto_play=false&show_artwork=true\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003c/p>\n\u003cfigure id=\"attachment_72220\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\" alt=\"All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When you think of Armenians in California, it’s natural for Los Angeles to come to mind, with its \u003ca href=\"http://en.wikipedia.org/wiki/Armenian_American\">huge population\u003c/a>, or Fresno, with its rich agricultural \u003ca href=\"http://www.fresnobee.com/2013/08/14/3441150/fresnos-armenian-americans-celebrate.html\">history\u003c/a>. Both areas also sport Armenian restaurants, bakeries and import shops that offer the cultural adventurer an easy point of entry.\u003c/p>\n\u003cp>There is an import shop in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/30/international-cuisine-5-favorite-bay-area-specialty-food-shops/\">Bay Area\u003c/a>: Royal Market in the Inner Richmond district of San Francisco. But if you want to experience Armenian food in its full, buttery splendor, fall is the time to cast your cholesterol monitors to the side and head on down to a food festival at a local Armenian church.\u003c/p>\n\u003cp>September through November, \u003ca href=\"http://www.hayk.net/destinations/sf-bay-area-ca/churches/\">Bay Area Armenian churches\u003c/a> put out a terrific spread, the result of months of dedicated effort and capacious freezer space in homes across the region.\u003c/p>\n\u003cp>To give us an introduction to the cuisine, Elise Kazanjian of Fisherman’s Wharf recently invited KQED News into her home for a big meal. She's a member of \u003ca href=\"http://www.stjohnarmenianchurch.com/\">St. John’s Armenian Apostolic Church\u003c/a> in San Francisco, which is holding it's 71st festival October 19 and 20.\u003c/p>\n\u003cfigure id=\"attachment_72223\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\" alt=\"Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous pots bubbled on the stove, and the atmosphere was redolent with clarified butter. With a glass of sparkling wine in one hand and an oven mitt in the other, Kazanjian hovered, poked, prodded and asked for advice from the undisputed authority in her home that day, 95-year-old Amelia Surabian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Amelia, darling, how many minutes more?” Kazanjian asked about the \u003cem>subareg\u003c/em>: crispy, fluffy cheese pastries made with \u003cem>phyllo dough\u003c/em>. Phyllo dough is, of course, a staple in of a number of Balkan and Middle Eastern cuisines. Just about everyone has tried it as part of the dessert known as \u003cem>baklava\u003c/em>: little, bite-sized pieces of stacked phyllo dough filled with chopped walnuts or pistachios and soaked in honey or syrup.\u003c/p>\n\u003cp>[\u003cem>Note: Given that these dish names are transliterated from another language, and that many of these dishes are popular in several cuisines, my spellings may vary from the ones you use!\u003c/em>]\u003c/p>\n\u003cfigure id=\"attachment_72230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\" alt=\"Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>You can buy phyllo dough at supermarkets, typically from the freezer section. It's not like in the old days, when women made it from scratch; in part, to impress their husbands; in part, to impress the other women at church.\u003c/p>\n\u003cp>Surabian learned how to cook by observing women preparing food for festivals at St. John’s -- in spite of attempts to protect their techniques by covered their phyllo with dish towels.\u003c/p>\n\u003cfigure id=\"attachment_72235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\" alt=\"Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>“Some of them were kind of quiet and secretive about their recipes,” Surabian says, “but I was a little devil.”\u003c/p>\n\u003cp>She was also keen on learning how to feed her young family the traditional way after a childhood of desperate poverty. Surabian’s family fled their homeland at the turn of the last century. They moved to Massachusetts, and then to Fresno. Times were so hard then, she remembers some Armenian mothers made pants for their children out of flour sacks. Surabian herself started working at age 14 or 15, canning peaches for Del Monte in Oakland. She settled in San Francisco in 1938.\u003c/p>\n\u003cp>After peaking under numerous dish towels, Surabian eventually became an expert at making phyllo dough, as well as pie crusts, soups and meat fillings: all the labor-intensive staples so key to Armenian cuisine.\u003c/p>\n\u003cp>There are the \u003cem>manti\u003c/em>, tortellini or wonton-like dumplings, filled with minced lamb and served in chicken or tomato broth.\u003c/p>\n\u003cp>There is \u003cem>kufta\u003c/em> -- “A meatball inside of a meatball, which is great,” says Elise Kazajian in the kitchen. Some version of this basic concept is found \u003ca href=\"http://www.sfgate.com/recipes/article/Meatballs-Mideast-origins-4853870.php#src=fb\">throughout the Mediterranean\u003c/a>, typically involving ground lamb or beef mixed together with onions, parsley, salt and spices.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"72249,72251,72248\"]\u003c/p>\n\u003cp>One of my personal favorites is \u003cem>lahmajoon\u003c/em>, perhaps best described as an Armenian thin crust pizza, topped with minced meat (most commonly beef and lamb) and spices. I’ve eaten more than my fair share growing up in Los Angeles County, home to numerous bustling markets in Hollywood and downtown Glendale. The pickings are slimmer the further north you go. Many Bay Area Armenians hankering for the taste of tradition will travel all the way to Fresno to visit \u003ca href=\"http://www.yelp.com/biz/ninas-bakery-fresno\">Nina’s Bakery\u003c/a>, famous for all sorts of things, but especially lahmajoon.\u003c/p>\n\u003cp>There are vegetables on the table, mind you: beet salad, tomato and green bean salad, olives, and a rice pilaf with beet stalks. Kazanjian notes, “We use everything on the vegetable, sort of like the Chinese eat. You know, even the oink on the pig.”\u003c/p>\n\u003cp>The food reflects a time when most Armenians were poor, and engaged in manual labor, like farming. It’s a diet rich in fat, carbs and sugar -- the biggest professional hazard faced by 32-year-old Father Mesrop Ash, who is regularly invited to meals like this one. I asked him how it is he’s not 300 pounds. He bursts into laughter.\u003c/p>\n\u003cp>“I often think they feel a little bit ashamed when they see me next to priests who are a lot heavier,” Father Ash admits. “They say ‘We’re not feeding this guy enough!’”\u003c/p>\n\u003cfigure id=\"attachment_72237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\" alt='Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba' width=\"400\" class=\"size-full wp-image-72237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Kazanjian calls the crowd to the table, and Father Ash offers a blessing to start the meal. For the benefit of English speakers, he explains, “The prayer that we say before we eat roughly translates to 'In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.'”\u003c/p>\n\u003cp>Like many Western Armenian-Americans, Father Ash is descended from those who fled the Turks in the early 1900s. Fresno is still predominantly Western Armenian, but the coastal populations in the Bay Area and Southern California are more of a mix. Father Ash’s wife Annie, for instance, hails from Beirut. Many Armenians fled instability in the Middle East in the 1970s. The next wave followed the fall of the Soviet Union; the one after that, the conflict in \u003ca href=\"http://en.wikipedia.org/wiki/Nagorno-Karabakh#War_and_secession\">Nagorno-Karabakh\u003c/a>.\u003c/p>\n\u003cp>Father Ash notes, “Over time, of course, as the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.”\u003c/p>\n\u003cp>Western and Eastern Armenians speak different dialects, use different names for the same dishes - and make those dishes differently. Pilafs, for instance, vary widely. Some use dried fruits, some nuts, some bulgur instead of rice. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.\u003c/p>\n\u003cfigure id=\"attachment_72240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\" alt=\"No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\"\u003cem>Ungoiz\u003c/em> is the walnuts?\" Kazanjian asks Father Ash, pointing to a bowl of walnuts candied in thick, sweet syrup.\u003c/p>\n\u003cp>\"Mmmhmmm,\" he nods.\u003c/p>\n\u003cp>\"And then, the quince is?\"\u003c/p>\n\u003cp>\"\u003cem>Sergevil\u003c/em>.\"\u003c/p>\n\u003cp>\"Sergehil?\"\u003c/p>\n\u003cp>\"Serrrr-geh-vil.\"\u003c/p>\n\u003cp>Kazanjian laughs. \"I’ve got to learn Armenian!\"\n\u003c/p>\u003c/blockquote>\n\u003cp>“You know, I didn’t speak Armenian growing up,” Father Ash says. “I knew this was \u003cem>lahmajoon\u003c/em>. I knew this was \u003cem>keshkeg\u003c/em>. (Chicken porridge with a lot of butter.) I knew this was \u003cem>harissa\u003c/em>. (Another name for keshkeg.) I knew that was \u003cem>kufta\u003c/em>. You’ve got that vocabulary if you’ve got nothing else!”\u003c/p>\n\u003cfigure id=\"attachment_72243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\" alt=\"Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz)\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Serves 4 as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>:\n\u003cli>1 bunch beets with leaves and stems (Select smaller size beets as the leaves will be younger and more tender. And beets will be more succulent.)\u003c/li>\n\u003cli>1 medium white onion, chopped coarse\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/2 cup long grain rice\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>Fresh ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut beets leaving 1 inch stem on each. Put aside for roasting. See below.\n\u003c/li>\n\u003cli>Discard bruised leaves, wash good leaves well. Layer leaves on top of each other, cut into thin strips.\u003c/li>\n\u003cli>Cut the stems into 1 inch pieces. Set stems aside.\u003c/li>\n\u003cli>Boil water.\u003c/li>\n\u003cli>Heat olive oil in a 2-quart saucepan. Add onions and sauté for about 5 minutes over medium heat, stirring. Don’t brown or burn the onions.\u003c/li>\n\u003cli>Add beet stems and layer over the onions. Add chopped leaves. Cover and cook for about 5 minutes over low heat.\u003c/li>\n\u003cli>Add salt and rice, tenderly mixing ingredients. Add boiling water making sure the rice is covered by water, cover, and\u003cbr>\nsimmer for about 20 minutes or until rice is tender.\u003c/li>\n\u003cli>Remove from stove, keep covered and let rest for a few minutes. Stir gently, sprinkle with pepper and serve.\n\u003c/li>\n\u003cli>\u003cem>Optional:\u003c/em> Serve a dollop of madzoon (yoghurt) on dish with the beets.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "\"As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes -- and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.",
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"description": ""As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes -- and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.",
"title": "Food & Spirituality: Fall Feast with Armenians in San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=http://api.soundcloud.com/tracks/114386000&visual=true&color=ff6600&auto_play=false&show_artwork=true'\n title='http://api.soundcloud.com/tracks/114386000'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_72220\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\" alt=\"All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When you think of Armenians in California, it’s natural for Los Angeles to come to mind, with its \u003ca href=\"http://en.wikipedia.org/wiki/Armenian_American\">huge population\u003c/a>, or Fresno, with its rich agricultural \u003ca href=\"http://www.fresnobee.com/2013/08/14/3441150/fresnos-armenian-americans-celebrate.html\">history\u003c/a>. Both areas also sport Armenian restaurants, bakeries and import shops that offer the cultural adventurer an easy point of entry.\u003c/p>\n\u003cp>There is an import shop in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/30/international-cuisine-5-favorite-bay-area-specialty-food-shops/\">Bay Area\u003c/a>: Royal Market in the Inner Richmond district of San Francisco. But if you want to experience Armenian food in its full, buttery splendor, fall is the time to cast your cholesterol monitors to the side and head on down to a food festival at a local Armenian church.\u003c/p>\n\u003cp>September through November, \u003ca href=\"http://www.hayk.net/destinations/sf-bay-area-ca/churches/\">Bay Area Armenian churches\u003c/a> put out a terrific spread, the result of months of dedicated effort and capacious freezer space in homes across the region.\u003c/p>\n\u003cp>To give us an introduction to the cuisine, Elise Kazanjian of Fisherman’s Wharf recently invited KQED News into her home for a big meal. She's a member of \u003ca href=\"http://www.stjohnarmenianchurch.com/\">St. John’s Armenian Apostolic Church\u003c/a> in San Francisco, which is holding it's 71st festival October 19 and 20.\u003c/p>\n\u003cfigure id=\"attachment_72223\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\" alt=\"Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous pots bubbled on the stove, and the atmosphere was redolent with clarified butter. With a glass of sparkling wine in one hand and an oven mitt in the other, Kazanjian hovered, poked, prodded and asked for advice from the undisputed authority in her home that day, 95-year-old Amelia Surabian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Amelia, darling, how many minutes more?” Kazanjian asked about the \u003cem>subareg\u003c/em>: crispy, fluffy cheese pastries made with \u003cem>phyllo dough\u003c/em>. Phyllo dough is, of course, a staple in of a number of Balkan and Middle Eastern cuisines. Just about everyone has tried it as part of the dessert known as \u003cem>baklava\u003c/em>: little, bite-sized pieces of stacked phyllo dough filled with chopped walnuts or pistachios and soaked in honey or syrup.\u003c/p>\n\u003cp>[\u003cem>Note: Given that these dish names are transliterated from another language, and that many of these dishes are popular in several cuisines, my spellings may vary from the ones you use!\u003c/em>]\u003c/p>\n\u003cfigure id=\"attachment_72230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\" alt=\"Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>You can buy phyllo dough at supermarkets, typically from the freezer section. It's not like in the old days, when women made it from scratch; in part, to impress their husbands; in part, to impress the other women at church.\u003c/p>\n\u003cp>Surabian learned how to cook by observing women preparing food for festivals at St. John’s -- in spite of attempts to protect their techniques by covered their phyllo with dish towels.\u003c/p>\n\u003cfigure id=\"attachment_72235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\" alt=\"Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>“Some of them were kind of quiet and secretive about their recipes,” Surabian says, “but I was a little devil.”\u003c/p>\n\u003cp>She was also keen on learning how to feed her young family the traditional way after a childhood of desperate poverty. Surabian’s family fled their homeland at the turn of the last century. They moved to Massachusetts, and then to Fresno. Times were so hard then, she remembers some Armenian mothers made pants for their children out of flour sacks. Surabian herself started working at age 14 or 15, canning peaches for Del Monte in Oakland. She settled in San Francisco in 1938.\u003c/p>\n\u003cp>After peaking under numerous dish towels, Surabian eventually became an expert at making phyllo dough, as well as pie crusts, soups and meat fillings: all the labor-intensive staples so key to Armenian cuisine.\u003c/p>\n\u003cp>There are the \u003cem>manti\u003c/em>, tortellini or wonton-like dumplings, filled with minced lamb and served in chicken or tomato broth.\u003c/p>\n\u003cp>There is \u003cem>kufta\u003c/em> -- “A meatball inside of a meatball, which is great,” says Elise Kazajian in the kitchen. Some version of this basic concept is found \u003ca href=\"http://www.sfgate.com/recipes/article/Meatballs-Mideast-origins-4853870.php#src=fb\">throughout the Mediterranean\u003c/a>, typically involving ground lamb or beef mixed together with onions, parsley, salt and spices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of my personal favorites is \u003cem>lahmajoon\u003c/em>, perhaps best described as an Armenian thin crust pizza, topped with minced meat (most commonly beef and lamb) and spices. I’ve eaten more than my fair share growing up in Los Angeles County, home to numerous bustling markets in Hollywood and downtown Glendale. The pickings are slimmer the further north you go. Many Bay Area Armenians hankering for the taste of tradition will travel all the way to Fresno to visit \u003ca href=\"http://www.yelp.com/biz/ninas-bakery-fresno\">Nina’s Bakery\u003c/a>, famous for all sorts of things, but especially lahmajoon.\u003c/p>\n\u003cp>There are vegetables on the table, mind you: beet salad, tomato and green bean salad, olives, and a rice pilaf with beet stalks. Kazanjian notes, “We use everything on the vegetable, sort of like the Chinese eat. You know, even the oink on the pig.”\u003c/p>\n\u003cp>The food reflects a time when most Armenians were poor, and engaged in manual labor, like farming. It’s a diet rich in fat, carbs and sugar -- the biggest professional hazard faced by 32-year-old Father Mesrop Ash, who is regularly invited to meals like this one. I asked him how it is he’s not 300 pounds. He bursts into laughter.\u003c/p>\n\u003cp>“I often think they feel a little bit ashamed when they see me next to priests who are a lot heavier,” Father Ash admits. “They say ‘We’re not feeding this guy enough!’”\u003c/p>\n\u003cfigure id=\"attachment_72237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\" alt='Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba' width=\"400\" class=\"size-full wp-image-72237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Kazanjian calls the crowd to the table, and Father Ash offers a blessing to start the meal. For the benefit of English speakers, he explains, “The prayer that we say before we eat roughly translates to 'In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.'”\u003c/p>\n\u003cp>Like many Western Armenian-Americans, Father Ash is descended from those who fled the Turks in the early 1900s. Fresno is still predominantly Western Armenian, but the coastal populations in the Bay Area and Southern California are more of a mix. Father Ash’s wife Annie, for instance, hails from Beirut. Many Armenians fled instability in the Middle East in the 1970s. The next wave followed the fall of the Soviet Union; the one after that, the conflict in \u003ca href=\"http://en.wikipedia.org/wiki/Nagorno-Karabakh#War_and_secession\">Nagorno-Karabakh\u003c/a>.\u003c/p>\n\u003cp>Father Ash notes, “Over time, of course, as the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.”\u003c/p>\n\u003cp>Western and Eastern Armenians speak different dialects, use different names for the same dishes - and make those dishes differently. Pilafs, for instance, vary widely. Some use dried fruits, some nuts, some bulgur instead of rice. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.\u003c/p>\n\u003cfigure id=\"attachment_72240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\" alt=\"No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\"\u003cem>Ungoiz\u003c/em> is the walnuts?\" Kazanjian asks Father Ash, pointing to a bowl of walnuts candied in thick, sweet syrup.\u003c/p>\n\u003cp>\"Mmmhmmm,\" he nods.\u003c/p>\n\u003cp>\"And then, the quince is?\"\u003c/p>\n\u003cp>\"\u003cem>Sergevil\u003c/em>.\"\u003c/p>\n\u003cp>\"Sergehil?\"\u003c/p>\n\u003cp>\"Serrrr-geh-vil.\"\u003c/p>\n\u003cp>Kazanjian laughs. \"I’ve got to learn Armenian!\"\n\u003c/p>\u003c/blockquote>\n\u003cp>“You know, I didn’t speak Armenian growing up,” Father Ash says. “I knew this was \u003cem>lahmajoon\u003c/em>. I knew this was \u003cem>keshkeg\u003c/em>. (Chicken porridge with a lot of butter.) I knew this was \u003cem>harissa\u003c/em>. (Another name for keshkeg.) I knew that was \u003cem>kufta\u003c/em>. You’ve got that vocabulary if you’ve got nothing else!”\u003c/p>\n\u003cfigure id=\"attachment_72243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\" alt=\"Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 4 as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>:\n\u003cli>1 bunch beets with leaves and stems (Select smaller size beets as the leaves will be younger and more tender. And beets will be more succulent.)\u003c/li>\n\u003cli>1 medium white onion, chopped coarse\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/2 cup long grain rice\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>Fresh ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut beets leaving 1 inch stem on each. Put aside for roasting. See below.\n\u003c/li>\n\u003cli>Discard bruised leaves, wash good leaves well. Layer leaves on top of each other, cut into thin strips.\u003c/li>\n\u003cli>Cut the stems into 1 inch pieces. Set stems aside.\u003c/li>\n\u003cli>Boil water.\u003c/li>\n\u003cli>Heat olive oil in a 2-quart saucepan. Add onions and sauté for about 5 minutes over medium heat, stirring. Don’t brown or burn the onions.\u003c/li>\n\u003cli>Add beet stems and layer over the onions. Add chopped leaves. Cover and cook for about 5 minutes over low heat.\u003c/li>\n\u003cli>Add salt and rice, tenderly mixing ingredients. Add boiling water making sure the rice is covered by water, cover, and\u003cbr>\nsimmer for about 20 minutes or until rice is tender.\u003c/li>\n\u003cli>Remove from stove, keep covered and let rest for a few minutes. Stir gently, sprinkle with pepper and serve.\n\u003c/li>\n\u003cli>\u003cem>Optional:\u003c/em> Serve a dollop of madzoon (yoghurt) on dish with the beets.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Frighteningly Easy Halloween Bentos: Tips and Tricks for Healthy Treats",
"title": "Frighteningly Easy Halloween Bentos: Tips and Tricks for Healthy Treats",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\" alt=\"Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve always loved the spooky aspects of Halloween -- its spiders and skeletons -- and reveled in the creative challenge of sewing costumes and constructing decorations. But I’ve never been crazy about the forced candy overdose. When my daughter Lila was little, I tried various ideas to part her from her ton of sugar. (Did you know there’s a Candy Monster who will buy back your trick-or-treat loot if you leave it on your doorstep overnight?)\u003c/p>\n\u003cp>Lila has always appreciated my cute culinary creations. Now she’s away at college, but I still enjoy playing with food and I finally discovered the perfect antidote to candy mania: Halloween bento boxes -- whimsical, packed lunches with healthy, attractive food that tempts your kids to taste new things and eat their veggies.\u003c/p>\n\u003cfigure id=\"attachment_72195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\" alt=\"Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"668\" class=\"size-full wp-image-72195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Tradition\u003c/h3>\n\u003cp>In Japan, the tradition of charmingly aesthetic food fabrication is taken quite seriously (with more women in the work force, it will be interesting to see if this cultural trend continues). You can read more about this Japanese tradition and view slides at \u003ca href=\"http://www.pbs.org/opb/meaningoffood/food_and_family/obento/\">PBS's The Meaning of Food\u003c/a>. A brief excerpt:\u003c/p>\n\u003cblockquote>\u003cp>A typical mother spends almost an hour crafting every lunch into a healthful, beguiling blend of cartoon characters, flora and fauna — anything that will make the food appeal to her child. The teacher judges whether the lunch box is prepared according to obento rules (e.g., the food must be as handmade as possible, and it must be appetizing and aesthetically appealing to the child).\u003c/p>\u003c/blockquote>\n\u003cp>Bentos often highlight the season or a coming holiday. Although Halloween trick or treating is not practiced in Japan, the nation that is wild for \u003ca href=\"http://en.wikipedia.org/wiki/Cosplay\">cosplay\u003c/a> loves to dress up and Halloween is sneaking into advertisements and decorations, thanks in part to \u003ca href=\"http://kotaku.com/5954768/why-halloween-became-a-thing-in-japan\">Disneyland and Universal Studio\u003c/a> parks in Japan.\u003c/p>\n\u003cp>Here's a video that tells a short history of bento boxes, a vital part of Japanese culture.\u003cbr>\n[youtube //www.youtube.com/watch?v=0qkSh5ylLDQ]\u003c/p>\n\u003cfigure id=\"attachment_72188\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\" alt=\"Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"710\" class=\"size-full wp-image-72188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boo!: nori black cat, soba noodles, olives and pickle. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Not just for kids\u003c/h3>\n\u003cp>The practice of bento lunchbox making has now been adopted around the world. Bentos' popularity is due, in part, to the fact that they encourage healthy, mindful eating and are environmentally friendly -- since there is no extra packaging to throw away. Adults often appreciate the portion control in pre-made lunches for weight loss. And taking the time to prepare an attractive meal definitely is a sign of love,(even for yourself).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Surfing the Internet, I discovered a true lunchbox artist, who goes by the name \u003ca href=\"http://bentozen.wordpress.com/\">Gamene\u003c/a>. Although she has a different job now, the former Manhattan attorney explained her motivation for making these edible works of art:\u003c/p>\n\u003cblockquote>\u003cp>“...while at the law firm, Gamene found the work environment to be chaotic and often stressful… by taking the time to prepare healthy, colorful, and artistic lunch boxes, she guaranteed herself at least one moment of harmony during her busy work day.”\u003c/p>\u003c/blockquote>\n\u003ch3>Tools\u003c/h3>\n\u003cp>Really, you don’t need any special tools or equipment, just a sharp knife and a little patience. That said, there is a ton of stuff out there either made specifically for bentos or available at your local art, hardware or dollar store. \u003cem>Optional helpers:\u003c/em> cookie cutters, hard-boiled egg molds, rice molds, divided boxes, silicone containers, fancy toothpicks.\u003c/p>\n\u003cfigure id=\"attachment_72194\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\" alt=\"Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"574\" class=\"size-full wp-image-72194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Locally, a cheap place to buy bento-paraphernalia is the\u003ca href=\"http://www.daiso-sangyo.co.jp/english/\"> $1.50 store, Daiso\u003c/a>. There's one in Berkeley, one in SF Japantown and others in the larger Bay Area.\u003c/p>\n\u003cp>A little more classy assortment can be found at Berkeley's \u003ca href=\"http://www.tokyofish.net/gift_shop.php\">Tokyo Fish Market Gift Shop\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\" alt=\"Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>If the Internet doesn’t provide enough inspiration, Amazon lists hundreds of books on the subject. Number one on their list is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1568363931/ref=nosim/wwwmakikoitoc-20\">The Just Bento Cookbook\u003c/a> by Makiko Itoh, whose twin websites, \u003ca href=\"http://justbento.com/\">Just Bento\u003c/a> and \u003ca href=\"http://justhungry.com/\">Just Hungry\u003c/a>, I visit often. They have deservingly won wide acclaim. \u003ca href=\"http://justbento.com/handbook/bento-idea-week-start-page/great-bento-ideas-more-halloween-bentos\">Here is a Halloween related post by Makiko\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\" alt=\"Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t have to make special food items for bentos; left-overs often serve well, with a little decoration. The unwritten rule seems to be that each bento should contain a well-rounded meal with protein, carbs, fruit and veggies.\u003c/p>\n\u003cp>\u003cstrong>In making my Halloween bentos, I found the following tips to be useful:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Persimmons sliced through the middle make great pumkpins\u003c/li>\n\u003cli>Pre-sliced jicama is perfect for bones and picket fences\u003c/li>\n\u003cli>Nori (dried seaweed) can be used for the bats, black cats, eyes and other accents (most easily cut with a very sharp pair of sewing scissors)\u003c/li>\n\u003cli>Olives, pickles, grapes, pimentos can make assorted facial features\u003c/li>\n\u003cli>Hummus works well as \"glue\"\u003c/li>\n\u003cli>Even though I don't usually buy them, sliced cheese in pre-wrapped squares comes in handy\u003c/li>\n\u003cli>A slice of red pepper studded with teeth (of cheese or slivered almonds) looks just like \"wax lips\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Happy Halloween Lunch making! (Hmm...I wonder if Lila would appreciate a bunny hard boiled egg when she comes home for Winter break?)\u003c/p>\n\u003cfigure id=\"attachment_72192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\" alt=\"Avocado monster with cheese accents. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"673\" class=\"size-full wp-image-72192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado monster with cheese accents. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Eerie, severed fingers made of chicken sausages, a Frankenstein avocado sandwich, a cheese-wrapped mummy -- it must be Halloween and you can make these quick, creepy food creations to fill lunch boxes in the Japanese bento tradition. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/frank-new.jpg\" alt=\"Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frankenstein bento, with cheese ghost and persimmon pumpkin. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve always loved the spooky aspects of Halloween -- its spiders and skeletons -- and reveled in the creative challenge of sewing costumes and constructing decorations. But I’ve never been crazy about the forced candy overdose. When my daughter Lila was little, I tried various ideas to part her from her ton of sugar. (Did you know there’s a Candy Monster who will buy back your trick-or-treat loot if you leave it on your doorstep overnight?)\u003c/p>\n\u003cp>Lila has always appreciated my cute culinary creations. Now she’s away at college, but I still enjoy playing with food and I finally discovered the perfect antidote to candy mania: Halloween bento boxes -- whimsical, packed lunches with healthy, attractive food that tempts your kids to taste new things and eat their veggies.\u003c/p>\n\u003cfigure id=\"attachment_72195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vampire-bunny1a.jpg\" alt=\"Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"668\" class=\"size-full wp-image-72195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vampire egg bunny and sausage fingers with red pepper nails. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Tradition\u003c/h3>\n\u003cp>In Japan, the tradition of charmingly aesthetic food fabrication is taken quite seriously (with more women in the work force, it will be interesting to see if this cultural trend continues). You can read more about this Japanese tradition and view slides at \u003ca href=\"http://www.pbs.org/opb/meaningoffood/food_and_family/obento/\">PBS's The Meaning of Food\u003c/a>. A brief excerpt:\u003c/p>\n\u003cblockquote>\u003cp>A typical mother spends almost an hour crafting every lunch into a healthful, beguiling blend of cartoon characters, flora and fauna — anything that will make the food appeal to her child. The teacher judges whether the lunch box is prepared according to obento rules (e.g., the food must be as handmade as possible, and it must be appetizing and aesthetically appealing to the child).\u003c/p>\u003c/blockquote>\n\u003cp>Bentos often highlight the season or a coming holiday. Although Halloween trick or treating is not practiced in Japan, the nation that is wild for \u003ca href=\"http://en.wikipedia.org/wiki/Cosplay\">cosplay\u003c/a> loves to dress up and Halloween is sneaking into advertisements and decorations, thanks in part to \u003ca href=\"http://kotaku.com/5954768/why-halloween-became-a-thing-in-japan\">Disneyland and Universal Studio\u003c/a> parks in Japan.\u003c/p>\n\u003cp>Here's a video that tells a short history of bento boxes, a vital part of Japanese culture.\u003cbr>\n\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/0qkSh5ylLDQ'\n title='//www.youtube.com/embed/0qkSh5ylLDQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_72188\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/boo1.jpg\" alt=\"Boo!: nori black cat, soba noodles, olives and pickle. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Surfing the Internet, I discovered a true lunchbox artist, who goes by the name \u003ca href=\"http://bentozen.wordpress.com/\">Gamene\u003c/a>. Although she has a different job now, the former Manhattan attorney explained her motivation for making these edible works of art:\u003c/p>\n\u003cblockquote>\u003cp>“...while at the law firm, Gamene found the work environment to be chaotic and often stressful… by taking the time to prepare healthy, colorful, and artistic lunch boxes, she guaranteed herself at least one moment of harmony during her busy work day.”\u003c/p>\u003c/blockquote>\n\u003ch3>Tools\u003c/h3>\n\u003cp>Really, you don’t need any special tools or equipment, just a sharp knife and a little patience. That said, there is a ton of stuff out there either made specifically for bentos or available at your local art, hardware or dollar store. \u003cem>Optional helpers:\u003c/em> cookie cutters, hard-boiled egg molds, rice molds, divided boxes, silicone containers, fancy toothpicks.\u003c/p>\n\u003cfigure id=\"attachment_72194\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/tools1.jpg\" alt=\"Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"574\" class=\"size-full wp-image-72194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optional tools include an Exacto knife, cookie cutters, egg mold and containers. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Locally, a cheap place to buy bento-paraphernalia is the\u003ca href=\"http://www.daiso-sangyo.co.jp/english/\"> $1.50 store, Daiso\u003c/a>. There's one in Berkeley, one in SF Japantown and others in the larger Bay Area.\u003c/p>\n\u003cp>A little more classy assortment can be found at Berkeley's \u003ca href=\"http://www.tokyofish.net/gift_shop.php\">Tokyo Fish Market Gift Shop\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72193\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mummy1.jpg\" alt=\"Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mummy of cheese-wrapped raisin bread, turkey patty witch. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>If the Internet doesn’t provide enough inspiration, Amazon lists hundreds of books on the subject. Number one on their list is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1568363931/ref=nosim/wwwmakikoitoc-20\">The Just Bento Cookbook\u003c/a> by Makiko Itoh, whose twin websites, \u003ca href=\"http://justbento.com/\">Just Bento\u003c/a> and \u003ca href=\"http://justhungry.com/\">Just Hungry\u003c/a>, I visit often. They have deservingly won wide acclaim. \u003ca href=\"http://justbento.com/handbook/bento-idea-week-start-page/great-bento-ideas-more-halloween-bentos\">Here is a Halloween related post by Makiko\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72191\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/graveyard1.jpg\" alt=\"Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graveyard with rice cracker tombstones set in hummus, jicama bones. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t have to make special food items for bentos; left-overs often serve well, with a little decoration. The unwritten rule seems to be that each bento should contain a well-rounded meal with protein, carbs, fruit and veggies.\u003c/p>\n\u003cp>\u003cstrong>In making my Halloween bentos, I found the following tips to be useful:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Persimmons sliced through the middle make great pumkpins\u003c/li>\n\u003cli>Pre-sliced jicama is perfect for bones and picket fences\u003c/li>\n\u003cli>Nori (dried seaweed) can be used for the bats, black cats, eyes and other accents (most easily cut with a very sharp pair of sewing scissors)\u003c/li>\n\u003cli>Olives, pickles, grapes, pimentos can make assorted facial features\u003c/li>\n\u003cli>Hummus works well as \"glue\"\u003c/li>\n\u003cli>Even though I don't usually buy them, sliced cheese in pre-wrapped squares comes in handy\u003c/li>\n\u003cli>A slice of red pepper studded with teeth (of cheese or slivered almonds) looks just like \"wax lips\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Happy Halloween Lunch making! (Hmm...I wonder if Lila would appreciate a bunny hard boiled egg when she comes home for Winter break?)\u003c/p>\n\u003cfigure id=\"attachment_72192\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/monster1.jpg\" alt=\"Avocado monster with cheese accents. Photo + Bento: Anna Mindess\" width=\"1000\" height=\"673\" class=\"size-full wp-image-72192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado monster with cheese accents. Photo + Bento: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is It Time To Cool It On Kale Already?",
"title": "Is It Time To Cool It On Kale Already?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71584\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kalepot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kalepot.jpg\" alt=\"Are we putting too much pressure on this little superfood that could? Photo: Peet Sneekes/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are we putting too much pressure on this little superfood that could? Photo: Peet Sneekes/\u003ca href=\"http://www.flickr.com/photos/p8/5110164265/sizes/l/in/photolist-8MyVNr-7KvYnn-cUitGS-f1z9GK-cewrxS-927UJi-a237YC-eAoZgT-eAoZ7c-dAb32G-aTxp8g-7AMDX3-dAmZk6-dAmZhn-82qcZx-dA5zqz-82tk8A-9PyjgD-7RDaFD-c6Leqd-91CGKK-cSZGGN-a2rJuD-ajWNqt-g1gBfL-bQzTjK-8rWmSK-dA\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy and Eliza Bareclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/228499704/is-it-time-to-cool-it-on-kale-already\">The Salt at NPR Food\u003c/a> (10/2/13)\u003c/p>\n\u003cp>Let's start by agreeing to this premise: Kale is very good for you.\u003c/p>\n\u003cp>And yes, we here at The Salt have been known to indulge in — nay, \u003cem>crave\u003c/em> — kale chips and kale salads on a not infrequent basis.\u003c/p>\n\u003cp>Still, when we found out that Wednesday is \u003ca href=\"http://nationalkaleday.org/\">National Kale Day\u003c/a> — featuring a kale dance party (we kid you not) — we couldn't help but think: Come on, people, the kale love has officially Gone. Too. Far.\u003c/p>\n\u003cp>Turns out, the ringleader of this spanking new holiday is \u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University who wears his passion for the dark, leafy green on his sleeve — or perhaps more aptly, on his book jacket: He's the author, most recently, of the cheekily named \u003cem>50 Shades of Kale\u003c/em>, a book of recipes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ramsey specializes in the link between nutrition and mental health, and says kale first drew his attention because of its excellent concentration of nutrients, including vitamin C, vitamin A, vitamin K and omega-3 fatty acids. And he became convinced that advising patients to eat kale was one of the most important pieces of advice he could give them.\u003c/p>\n\u003cp>\"Food is a big part of my practice, and I realized that the standard messaging — telling people to avoid fat and cholesterol — was unhelpful because it doesn't help people fill their plate,\" Ramsey tells The Salt. \"Instead we need to be telling people what foods we want them to eat — nutrient-dense foods like kale, mussels and farm-fresh eggs.\"\u003c/p>\n\u003cp>As Ramsey sees it, kale is also an ideal antidote to a public health crisis. And his kale evangelism has been growing ever more fervent in preparation for National Kale Day. Ramsey's \u003ca href=\"http://nationalkaleday.org/events-on-october-2\">\"festival of kale\"\u003c/a> includes several scheduled Google+ Hangouts and a kale health summit. Then there's the aforementioned kale dance party, complete with kale cocktails, at Seasonal Whispers in Soho in New York City (You can dance along at home via the magic of Google+ Hangout).\u003c/p>\n\u003cp>\"Our goal is to get more converts,\" he says, \"especially kids in school and kale newbies who have heard about it but haven't actually tried it.\"\u003c/p>\n\u003cp>All of which is laudable — except there's a small problem with superfood evangelism. As we've reported many times, it can be dangerous to fixate on individual foods as curative sustenance, because your diet's influence on your health is an incredibly complex equation.\u003c/p>\n\u003cp>The dangers of elevating this cabbage cousin to canonization status were brilliantly illuminated recently by food blogger Melissa McEwen. In a \u003ca href=\"http://huntgatherlove.com/content/just-kale-me-how-your-kale-habit-slowly-destroying-your-health-and-world\">satirical post\u003c/a> on her blog Hunt Gather Love, she enumerated the \"dangers\" of eating kale, including its \"horrific effects on livestock\" and that it's laden with pesticides.\u003c/p>\n\u003cp>The post, by the way, was meant to show how easy it is to demonize a food by selective citation of scientific studies, but it also does a good job of noting the dangers of focusing your diet almost exclusively on one ingredient — \"which I think anyone will agree is a bad idea,\" McEwen writes.\u003c/p>\n\u003cp>Besides, the health of humanity seems like an awfully big burden to place on the fragile shoulders of little ol' kale. As we make kale the health halo food du jour, we risk turning it into the Gwyneth Paltrow of the vegetable world — a perceived goody two-shoes that, deservedly or not, everyone loves to \u003ca href=\"http://www.thedailybeast.com/articles/2013/05/02/why-do-we-still-hate-gwyneth-paltrow.html\">hate on\u003c/a>. (Hat tip to \u003cem>Modern Farmer\u003c/em> for \u003ca href=\"http://modernfarmer.com/2013/09/modern-farmer-celebrity-vegetable-chart/\">pointing out\u003c/a> this celebrity/cultivar comparison.)\u003c/p>\n\u003cp>And as a recent \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/09/22/dining/in-paris-the-kale-crusader.html?pagewanted=all\">article\u003c/a> reminded us, kale is not universal. In France, where kale is often seen as a reminder of the dietary deprivations of World War II, an American woman named Kristen Beddard is waging a crusade to put this trendy green on menus far and wide. (Not surprisingly, Beddard happens to be on the board of National Kale Day.) A noble quest, perhaps, but is it also a necessary one to save the French?\u003c/p>\n\u003cp>As French food writer Sanaë Lemoine noted to the \u003cem>Times,\u003c/em> \"They don't need magical vegetables or superfoods. They already have a tradition of eating balanced meals. In a strange way, kale is superfluous.\"\u003c/p>\n\u003cp>Still, such snickering will not deter kale crusader Ramsey. To all the naysayers, Ramsey has this to say: \"Eat more kale to improve your attitude.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It's National Kale Day, folks. That prompts the question: Has the kale love gone too far? As we make kale the health halo food du jour, we risk turning it into the Gwyneth Paltrow of the vegetable world — a perceived goody two-shoes that, deservedly or not, everyone loves to hate on.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71584\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kalepot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kalepot.jpg\" alt=\"Are we putting too much pressure on this little superfood that could? Photo: Peet Sneekes/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are we putting too much pressure on this little superfood that could? Photo: Peet Sneekes/\u003ca href=\"http://www.flickr.com/photos/p8/5110164265/sizes/l/in/photolist-8MyVNr-7KvYnn-cUitGS-f1z9GK-cewrxS-927UJi-a237YC-eAoZgT-eAoZ7c-dAb32G-aTxp8g-7AMDX3-dAmZk6-dAmZhn-82qcZx-dA5zqz-82tk8A-9PyjgD-7RDaFD-c6Leqd-91CGKK-cSZGGN-a2rJuD-ajWNqt-g1gBfL-bQzTjK-8rWmSK-dA\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy and Eliza Bareclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/228499704/is-it-time-to-cool-it-on-kale-already\">The Salt at NPR Food\u003c/a> (10/2/13)\u003c/p>\n\u003cp>Let's start by agreeing to this premise: Kale is very good for you.\u003c/p>\n\u003cp>And yes, we here at The Salt have been known to indulge in — nay, \u003cem>crave\u003c/em> — kale chips and kale salads on a not infrequent basis.\u003c/p>\n\u003cp>Still, when we found out that Wednesday is \u003ca href=\"http://nationalkaleday.org/\">National Kale Day\u003c/a> — featuring a kale dance party (we kid you not) — we couldn't help but think: Come on, people, the kale love has officially Gone. Too. Far.\u003c/p>\n\u003cp>Turns out, the ringleader of this spanking new holiday is \u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University who wears his passion for the dark, leafy green on his sleeve — or perhaps more aptly, on his book jacket: He's the author, most recently, of the cheekily named \u003cem>50 Shades of Kale\u003c/em>, a book of recipes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramsey specializes in the link between nutrition and mental health, and says kale first drew his attention because of its excellent concentration of nutrients, including vitamin C, vitamin A, vitamin K and omega-3 fatty acids. And he became convinced that advising patients to eat kale was one of the most important pieces of advice he could give them.\u003c/p>\n\u003cp>\"Food is a big part of my practice, and I realized that the standard messaging — telling people to avoid fat and cholesterol — was unhelpful because it doesn't help people fill their plate,\" Ramsey tells The Salt. \"Instead we need to be telling people what foods we want them to eat — nutrient-dense foods like kale, mussels and farm-fresh eggs.\"\u003c/p>\n\u003cp>As Ramsey sees it, kale is also an ideal antidote to a public health crisis. And his kale evangelism has been growing ever more fervent in preparation for National Kale Day. Ramsey's \u003ca href=\"http://nationalkaleday.org/events-on-october-2\">\"festival of kale\"\u003c/a> includes several scheduled Google+ Hangouts and a kale health summit. Then there's the aforementioned kale dance party, complete with kale cocktails, at Seasonal Whispers in Soho in New York City (You can dance along at home via the magic of Google+ Hangout).\u003c/p>\n\u003cp>\"Our goal is to get more converts,\" he says, \"especially kids in school and kale newbies who have heard about it but haven't actually tried it.\"\u003c/p>\n\u003cp>All of which is laudable — except there's a small problem with superfood evangelism. As we've reported many times, it can be dangerous to fixate on individual foods as curative sustenance, because your diet's influence on your health is an incredibly complex equation.\u003c/p>\n\u003cp>The dangers of elevating this cabbage cousin to canonization status were brilliantly illuminated recently by food blogger Melissa McEwen. In a \u003ca href=\"http://huntgatherlove.com/content/just-kale-me-how-your-kale-habit-slowly-destroying-your-health-and-world\">satirical post\u003c/a> on her blog Hunt Gather Love, she enumerated the \"dangers\" of eating kale, including its \"horrific effects on livestock\" and that it's laden with pesticides.\u003c/p>\n\u003cp>The post, by the way, was meant to show how easy it is to demonize a food by selective citation of scientific studies, but it also does a good job of noting the dangers of focusing your diet almost exclusively on one ingredient — \"which I think anyone will agree is a bad idea,\" McEwen writes.\u003c/p>\n\u003cp>Besides, the health of humanity seems like an awfully big burden to place on the fragile shoulders of little ol' kale. As we make kale the health halo food du jour, we risk turning it into the Gwyneth Paltrow of the vegetable world — a perceived goody two-shoes that, deservedly or not, everyone loves to \u003ca href=\"http://www.thedailybeast.com/articles/2013/05/02/why-do-we-still-hate-gwyneth-paltrow.html\">hate on\u003c/a>. (Hat tip to \u003cem>Modern Farmer\u003c/em> for \u003ca href=\"http://modernfarmer.com/2013/09/modern-farmer-celebrity-vegetable-chart/\">pointing out\u003c/a> this celebrity/cultivar comparison.)\u003c/p>\n\u003cp>And as a recent \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/09/22/dining/in-paris-the-kale-crusader.html?pagewanted=all\">article\u003c/a> reminded us, kale is not universal. In France, where kale is often seen as a reminder of the dietary deprivations of World War II, an American woman named Kristen Beddard is waging a crusade to put this trendy green on menus far and wide. (Not surprisingly, Beddard happens to be on the board of National Kale Day.) A noble quest, perhaps, but is it also a necessary one to save the French?\u003c/p>\n\u003cp>As French food writer Sanaë Lemoine noted to the \u003cem>Times,\u003c/em> \"They don't need magical vegetables or superfoods. They already have a tradition of eating balanced meals. In a strange way, kale is superfluous.\"\u003c/p>\n\u003cp>Still, such snickering will not deter kale crusader Ramsey. To all the naysayers, Ramsey has this to say: \"Eat more kale to improve your attitude.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "These Folks Went Vegetarian Back When It Was Way Uncool",
"title": "These Folks Went Vegetarian Back When It Was Way Uncool",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71424\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/veghomefounders.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/veghomefounders.jpg\" alt=\"This gang founded Zurich's Vegetarians' Home and Teetotaller Cafe in 1898. Ambrosius Hiltl bought the joint and changed the name in 1903. Photo: Courtesy Hiltl\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This gang founded Zurich's Vegetarians' Home and Teetotaller Cafe in 1898. Ambrosius Hiltl bought the joint and changed the name in 1903. Photo: Courtesy Hiltl\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/227836412/these-folks-went-vegetarian-back-when-it-was-way-uncool\">The Salt at NPR Food\u003c/a> (10/1/13)\u003c/p>\n\u003cp>These days, many people wear their vegetarianism as a badge of honor — even if it's \u003ca href=\"http://www.npr.org/blogs/13.7/2013/09/26/226436971/we-are-all-part-time-vegans-now\">only before 6 p.m\u003c/a>, as food writer Mark Bittman advocates. (Actually, he wants us to go part-time vegan.) There's even a \u003ca href=\"http://www.worldvegetarianday.org/\">World Vegetarian Day\u003c/a>, which happens to be today, FYI.\u003c/p>\n\u003cp>But more than 100 years ago, when \u003ca href=\"http://hiltl.ch/\">Hitl\u003c/a>, the world's oldest continually operating vegetarian restaurant, opened its doors in Zurich, it was an entirely different story.\u003c/p>\n\u003cp>\"The first several years, people entered Hiltl through the backdoor,\" says Peter Vauthier, the head of Hiltl guest relations.\u003c/p>\n\u003cp>The Swiss, you see, have long been a pretty meat-loving bunch. \"If you didn't eat meat, it meant you had no money,\" he says. Vegetarianism, in other words, was kind of a badge of shame.\u003c/p>\n\u003cfigure id=\"attachment_71421\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/veg-hiltl_ambrosius.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/veg-hiltl_ambrosius.jpg\" alt=\"Ambrosius Hiltl got a hankering for vegetarian food after a doctor told him that a meatless diet would help alleviate his joint pain. Photo: Courtesy Hiltl\" width=\"300\" class=\"size-full wp-image-71421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ambrosius Hiltl got a hankering for vegetarian food after a doctor told him that a meatless diet would help alleviate his joint pain. Photo: Courtesy Hiltl\u003c/figcaption>\u003c/figure>\n\u003cp>But that didn't deter Ambrosius Hiltl. Back in the 19th century, the Bavarian cobbler was working in Zurich when he adopted a vegetarian diet to alleviate joint pain from rheumatoid arthritis. The advice came from a doctor who followed the school of thought that a diet of raw vegetables, fruit and nuts could heal most ailments. That was an idea popularized by Maximilian Bircher-Benner, a Swiss physician and nutritional theorist best known for inventing muesli.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lucky for Hiltl, Zurich had an option for budding vegetarians like him: the Vegetarians' Home and Teetotaller Café, which had opened its doors in 1898. Not exactly the kind of name that draws crowds, but Hiltl nonetheless became a frequent diner. Eventually, he decided to buy the joint. Hence, Hiltl – a Zurich institution — was born.\u003c/p>\n\u003cp>The original menu may have been vegetarian, but it wasn't especially healthful. Dishes were essentially regular recipes served without meat. Potatoes, rice and flour-based foods featured heavily, and Vauthier says Bircher muesli was served, but back then, it was made according to the \u003ca href=\"http://online.wsj.com/article/SB10001424127887324328904578621954040299808.html\">original recipe\u003c/a>, using condensed milk.\u003c/p>\n\u003cp>The original vegetarian restaurant had been in business for five years before Hiltl took over in 1903, continuing to serve a motley — and largely female — clientele. The meatless menu attracted artists and writers, as well as those with ailing health, and the religiously observant.\u003c/p>\n\u003cp>While other, traditional, meat-heavy restaurants suffered during post-war rationing, Hiltl carried on without interruptions.\u003c/p>\n\u003cp>And in 1951, when a new generation took over the restaurant, Ambrosius Hiltl's daughter-in-law, Margrith, seized the chance to steer the menu. A culinary pioneer, she travelled on her own to India in 1951 to attend a chef's convention, where she fell in love with Indian cuisine, carrying back exotic spices, and teaching her Swiss chefs new recipes.\u003c/p>\n\u003cp>The Colonial Curry she brought back, with its mushroom curry sauce and fruit on top, has been a mainstay ever since. Vauthier says it paved the way for the next wave of \"experimental\" food which marked the '60s and '70s – canned pineapple and lychees.\u003c/p>\n\u003cfigure id=\"attachment_71425\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vegmargarith.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vegmargarith.jpg\" alt=\"Margrith Hiltl (seat at right) brought Eastern influences to Hiltl's menu after traveling to India in the early 1950s. Here, she's seen dining with Indian Prime Minister Morarji Desai. Photo: Courtesy Hiltl\" width=\"1120\" height=\"726\" class=\"size-full wp-image-71425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margrith Hiltl (seat at right) brought Eastern influences to Hiltl's menu after traveling to India in the early 1950s. Here, she's seen dining with Indian Prime Minister Morarji Desai. Photo: Courtesy Hiltl\u003c/figcaption>\u003c/figure>\n\u003cp>\"Canned fruit was very exotic and trendy,\" he says. \"We mixed them with curry and it was very popular.\"\u003c/p>\n\u003cp>Over the years, this adventurous approach to food, with an emphasis on quality ingredients, has earned Hiltl respect in foodie circles. It has over 100 items on its vast buffet, including very unsophisticated dishes like jalapeno poppers and mini-calzones.\u003c/p>\n\u003cp>Since the '70s, when the new generation took over the restaurant, Hiltl has managed to stay hip. The space has mushroomed from seating for 50, to cover three floors – enough room for 500 diners, making it one of Switzerland's largest restaurants. A cocktail bar, a nightclub attracting international DJs, cooking classes and an a la carte area all help make Hiltl fashionable today, says food writer and blogger \u003ca href=\"http://mykugelhopf.ch/\">Kerrin Rousset\u003c/a>.\u003c/p>\n\u003cp>\"It's a place to see and be seen,\" she says. \"The decor and advertising are not just 'historical' but bold, fun and young. They're on Twitter and Facebook.\"\u003c/p>\n\u003cp>But, Rousset also points out Hiltl isn't necessarily defined by its meatless menu. \"I don't think the Swiss see eating vegetarian in general as trendy. There aren't many vegetarian restaurants. You don't find this type of food any place else.\"\u003c/p>\n\u003cfigure id=\"attachment_71422\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/veg-hiltl-buffet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/veg-hiltl-buffet.jpg\" alt=\"Today, Hiltl's features more than 100 items on its vast buffet and covers three floors, with seating for 500. Photo: Gian Giovanoli/Courtesy Hiltl\" width=\"1120\" height=\"753\" class=\"size-full wp-image-71422\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Today, Hiltl's features more than 100 items on its vast buffet and covers three floors, with seating for 500. Photo: Gian Giovanoli/Courtesy Hiltl\u003c/figcaption>\u003c/figure>\n\u003cp>It's true: many of Hiltl's customers aren't vegetarian. They just like the concept of an international buffet with fresh, quality food served in a trendy environment, which also explains why some of Hiltl's unhealthiest fare is the most popular. One top seller: meatless Zürich Geschnetzeltes with Rösti, a typical Swiss dish usually made with small pieces of veal and mushrooms in a cream sauce, served with crispy potatoes.\u003c/p>\n\u003cp>And for some customers, like Alex Radzyner, the legendary place hits a sentimental sweet spot. As a child, Radzyner grew up taking regular vacations to Zurich from Salzburg with his family, who kept kosher.\u003c/p>\n\u003cp>\"We always went to Hiltl because it was one of very few restaurants where we could eat whatever was on the menu,\" he says. \"It was nicer than the kosher restaurants, and they served more sophisticated dishes, like puff pastry with a mushroom cream sauce — things you wouldn't make at home. It's a place you expect to be around forever.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Today is World Vegetarian Day, but every day is reason to go meatless at Hiltl's, the world's oldest continually operating vegetarian restaurant. This pioneering place opened more than a century ago in meat-loving Zurich.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71424\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/veghomefounders.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/veghomefounders.jpg\" alt=\"This gang founded Zurich's Vegetarians' Home and Teetotaller Cafe in 1898. Ambrosius Hiltl bought the joint and changed the name in 1903. Photo: Courtesy Hiltl\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This gang founded Zurich's Vegetarians' Home and Teetotaller Cafe in 1898. Ambrosius Hiltl bought the joint and changed the name in 1903. Photo: Courtesy Hiltl\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/227836412/these-folks-went-vegetarian-back-when-it-was-way-uncool\">The Salt at NPR Food\u003c/a> (10/1/13)\u003c/p>\n\u003cp>These days, many people wear their vegetarianism as a badge of honor — even if it's \u003ca href=\"http://www.npr.org/blogs/13.7/2013/09/26/226436971/we-are-all-part-time-vegans-now\">only before 6 p.m\u003c/a>, as food writer Mark Bittman advocates. (Actually, he wants us to go part-time vegan.) There's even a \u003ca href=\"http://www.worldvegetarianday.org/\">World Vegetarian Day\u003c/a>, which happens to be today, FYI.\u003c/p>\n\u003cp>But more than 100 years ago, when \u003ca href=\"http://hiltl.ch/\">Hitl\u003c/a>, the world's oldest continually operating vegetarian restaurant, opened its doors in Zurich, it was an entirely different story.\u003c/p>\n\u003cp>\"The first several years, people entered Hiltl through the backdoor,\" says Peter Vauthier, the head of Hiltl guest relations.\u003c/p>\n\u003cp>The Swiss, you see, have long been a pretty meat-loving bunch. \"If you didn't eat meat, it meant you had no money,\" he says. Vegetarianism, in other words, was kind of a badge of shame.\u003c/p>\n\u003cfigure id=\"attachment_71421\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/veg-hiltl_ambrosius.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/veg-hiltl_ambrosius.jpg\" alt=\"Ambrosius Hiltl got a hankering for vegetarian food after a doctor told him that a meatless diet would help alleviate his joint pain. Photo: Courtesy Hiltl\" width=\"300\" class=\"size-full wp-image-71421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ambrosius Hiltl got a hankering for vegetarian food after a doctor told him that a meatless diet would help alleviate his joint pain. Photo: Courtesy Hiltl\u003c/figcaption>\u003c/figure>\n\u003cp>But that didn't deter Ambrosius Hiltl. Back in the 19th century, the Bavarian cobbler was working in Zurich when he adopted a vegetarian diet to alleviate joint pain from rheumatoid arthritis. The advice came from a doctor who followed the school of thought that a diet of raw vegetables, fruit and nuts could heal most ailments. That was an idea popularized by Maximilian Bircher-Benner, a Swiss physician and nutritional theorist best known for inventing muesli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lucky for Hiltl, Zurich had an option for budding vegetarians like him: the Vegetarians' Home and Teetotaller Café, which had opened its doors in 1898. Not exactly the kind of name that draws crowds, but Hiltl nonetheless became a frequent diner. Eventually, he decided to buy the joint. Hence, Hiltl – a Zurich institution — was born.\u003c/p>\n\u003cp>The original menu may have been vegetarian, but it wasn't especially healthful. Dishes were essentially regular recipes served without meat. Potatoes, rice and flour-based foods featured heavily, and Vauthier says Bircher muesli was served, but back then, it was made according to the \u003ca href=\"http://online.wsj.com/article/SB10001424127887324328904578621954040299808.html\">original recipe\u003c/a>, using condensed milk.\u003c/p>\n\u003cp>The original vegetarian restaurant had been in business for five years before Hiltl took over in 1903, continuing to serve a motley — and largely female — clientele. The meatless menu attracted artists and writers, as well as those with ailing health, and the religiously observant.\u003c/p>\n\u003cp>While other, traditional, meat-heavy restaurants suffered during post-war rationing, Hiltl carried on without interruptions.\u003c/p>\n\u003cp>And in 1951, when a new generation took over the restaurant, Ambrosius Hiltl's daughter-in-law, Margrith, seized the chance to steer the menu. A culinary pioneer, she travelled on her own to India in 1951 to attend a chef's convention, where she fell in love with Indian cuisine, carrying back exotic spices, and teaching her Swiss chefs new recipes.\u003c/p>\n\u003cp>The Colonial Curry she brought back, with its mushroom curry sauce and fruit on top, has been a mainstay ever since. Vauthier says it paved the way for the next wave of \"experimental\" food which marked the '60s and '70s – canned pineapple and lychees.\u003c/p>\n\u003cfigure id=\"attachment_71425\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vegmargarith.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/vegmargarith.jpg\" alt=\"Margrith Hiltl (seat at right) brought Eastern influences to Hiltl's menu after traveling to India in the early 1950s. Here, she's seen dining with Indian Prime Minister Morarji Desai. Photo: Courtesy Hiltl\" width=\"1120\" height=\"726\" class=\"size-full wp-image-71425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margrith Hiltl (seat at right) brought Eastern influences to Hiltl's menu after traveling to India in the early 1950s. Here, she's seen dining with Indian Prime Minister Morarji Desai. Photo: Courtesy Hiltl\u003c/figcaption>\u003c/figure>\n\u003cp>\"Canned fruit was very exotic and trendy,\" he says. \"We mixed them with curry and it was very popular.\"\u003c/p>\n\u003cp>Over the years, this adventurous approach to food, with an emphasis on quality ingredients, has earned Hiltl respect in foodie circles. It has over 100 items on its vast buffet, including very unsophisticated dishes like jalapeno poppers and mini-calzones.\u003c/p>\n\u003cp>Since the '70s, when the new generation took over the restaurant, Hiltl has managed to stay hip. The space has mushroomed from seating for 50, to cover three floors – enough room for 500 diners, making it one of Switzerland's largest restaurants. A cocktail bar, a nightclub attracting international DJs, cooking classes and an a la carte area all help make Hiltl fashionable today, says food writer and blogger \u003ca href=\"http://mykugelhopf.ch/\">Kerrin Rousset\u003c/a>.\u003c/p>\n\u003cp>\"It's a place to see and be seen,\" she says. \"The decor and advertising are not just 'historical' but bold, fun and young. They're on Twitter and Facebook.\"\u003c/p>\n\u003cp>But, Rousset also points out Hiltl isn't necessarily defined by its meatless menu. \"I don't think the Swiss see eating vegetarian in general as trendy. There aren't many vegetarian restaurants. You don't find this type of food any place else.\"\u003c/p>\n\u003cfigure id=\"attachment_71422\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/veg-hiltl-buffet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/veg-hiltl-buffet.jpg\" alt=\"Today, Hiltl's features more than 100 items on its vast buffet and covers three floors, with seating for 500. Photo: Gian Giovanoli/Courtesy Hiltl\" width=\"1120\" height=\"753\" class=\"size-full wp-image-71422\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Today, Hiltl's features more than 100 items on its vast buffet and covers three floors, with seating for 500. Photo: Gian Giovanoli/Courtesy Hiltl\u003c/figcaption>\u003c/figure>\n\u003cp>It's true: many of Hiltl's customers aren't vegetarian. They just like the concept of an international buffet with fresh, quality food served in a trendy environment, which also explains why some of Hiltl's unhealthiest fare is the most popular. One top seller: meatless Zürich Geschnetzeltes with Rösti, a typical Swiss dish usually made with small pieces of veal and mushrooms in a cream sauce, served with crispy potatoes.\u003c/p>\n\u003cp>And for some customers, like Alex Radzyner, the legendary place hits a sentimental sweet spot. As a child, Radzyner grew up taking regular vacations to Zurich from Salzburg with his family, who kept kosher.\u003c/p>\n\u003cp>\"We always went to Hiltl because it was one of very few restaurants where we could eat whatever was on the menu,\" he says. \"It was nicer than the kosher restaurants, and they served more sophisticated dishes, like puff pastry with a mushroom cream sauce — things you wouldn't make at home. It's a place you expect to be around forever.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Icy or Spicy? Cooling Foods Across Cultures",
"title": "Icy or Spicy? Cooling Foods Across Cultures",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\">\u003cimg class=\"size-full wp-image-71082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\" alt=\"In summertime, some like it cold and some like it hot. Left photo: Managementboy, wikimedia commons; Right photo: McKay Savage, Flickr\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In summertime, some like it cold and some like it hot. Left photo: Managementboy, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Ice_cream_cone_.jpg\">wikimedia commons\u003c/a>; Right photo: McKay Savage, \u003ca href=\"http://commons.wikimedia.org/wiki/File:India_-_Koyambedu_Market_-_Chili_Peppers_01_(3986954258).jpg\">wikimedia commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a dripping popsicle in an overheated toddler’s hand, I’m melting in Kyoto’s sultry, summer streets. Luckily, my friend Tomoko knows the perfect thing to revive me: a cooling lunch of icy noodles at a restaurant perched atop a cascading mountain stream. The only hitch -- and part of the fun -- is that we’ll have to catch our somen noodles (with chopsticks, of course) as they whiz down the cold water rushing through a bamboo tube. \u003cem>Nagashi Somen\u003c/em> or “flowing noodles” is a traditional treat to cope with Japan’s sauna-like summers. Some families erect a backyard bamboo course to delight the kids -- \u003ca href=\"http://vimeo.com/47912950\">as in this video.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_71083\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\">\u003cimg class=\"size-full wp-image-71083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\" alt=\"Catch your noodles before they get away. Nagashi Somen, Kibune, Japan. Photo: Anna Mindess\" width=\"1000\" height=\"798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catch your noodles before they slip away. Nagashi Somen, Kibune, Japan. Photos: Anna Mindess, Tomoko Yoshihara\u003c/figcaption>\u003c/figure>\n\u003cp>Near Kyoto, \u003ca href=\"http://hirobun.co.jp/\">only one restaurant\u003c/a> serves this summertime-only, snatch-your-noodle-experience. Tomoko and I take a 20-minute train ride and a 10-minute bus ride to the village of Kibune, nestled in a forested valley. Then we walk up a narrow mountain road, past picturesque inns and high-end kaiseki restaurants set on platforms over the gushing river. Even though it’s an uphill trek to the last eating spot at the top of the path, the forest's shaded greenery, undulating thrum of cicadas and refreshing river air feels revitalizing -- plus it’s twenty degrees cooler than in the city.\u003c/p>\n\u003cp>This popular restaurant adds a stainless steel gutter inside the traditional bamboo pipe -- perhaps for ease of cleanup or added speed? The crowd of diners are seated ten at a time at the noodle bar and treated to bracing breezes from nearby dramatic waterfalls. As the server brings us each a bowl of dipping sauce and pair of chopsticks to nab our noodles, she points out which of the several pipelines are assigned to which diners and the fun begins as slippery strands zoom by hungry patrons. Squeals of delight or frustration are heard all around, followed by murmurs of enjoyment.\u003c/p>\n\u003cp>Tomoko is seated \"downstream\" from me, so she can snag a clump of noodles if I miss it, which I do on the first round. Then she shares her strategy: stand the ends of the chopsticks in the water to act as a dainty dam. It works! My chilled nest of noodles, dipped in tangy sauce, tastes even better for having caught it. Once we all get the hang of it, the challenge is to grab your noodles, take a photo, dip and eat before the next bundle comes whizzing by. You can watch all the diners attempting this juggling act. After a dozen or so rounds, a last tangle of pink noodles silently slides by to announce the final serving.\u003c/p>\n\u003cp>On our journey back to the city, I ask Tomoko what other foods are eaten in \u003cstrong>Japan\u003c/strong>’s meltingly hot summers. Besides cold noodles (somen, \u003ca href=\"http://www.japanfoodaddict.com/noodles/hiayshi-chuka-reimen/\">reimen\u003c/a> and soba), she tells me that unagi is supposed to supply strength to withstand the withering weather. Plus cooling sweets such as \u003cem>mizu-yokan\u003c/em> (a jelly made with red adzuki beans) and shaved iced desserts like \u003cem>kakigori,\u003c/em> flavored\u003cem> \u003c/em>with green tea or other syrups.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though our rare Bay Area hot spells are short and blessedly dry,” I start to wonder about \"cooling foods\" in other cultures. So I ask a few Bay Area connections to share their wisdom. (This is just a sampling of cultures. Please feel free to add your favorites).\u003c/p>\n\u003cfigure id=\"attachment_71084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\">\u003cimg class=\"size-full wp-image-71084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\" alt=\"Sweet and Icy. Left: Halo-halo, photo: tumbler??. Center: Kakigori, photo: Chris 73, wikimedia commons. Right: Ice Kachang, photo: Anna Mindess\" width=\"1000\" height=\"430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Icy. Left: Halo-halo, photo: \u003ca href=\"http://25.media.tumblr.com/tumblr_lju93jDC5M1qhl5rgo1_500.jpg\">tumblr\u003c/a>. Center: Kakigori, photo: Chris 73, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Macha_kakigori_snow_cone.jpg\">wikimedia commons\u003c/a>. Right: Ice Kachang, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Sweet and Icy\u003c/h3>\n\u003cp>Aileen Suzara, educator, natural chef and environmental justice advocate, who often writes about \u003cstrong>Filipino\u003c/strong> cuisine at \u003ca href=\"http://www.kitchenkwento.typepad.com/\">Kitchen Kwento, \u003c/a> suggests the classic Filipino icy treat, \u003cem>halo-halo\u003c/em>, “literally a mix-mix\" with a range of possible ingredients. The layered medley may include jackfruit, kaong palm fruit, pineapple gelatin, red beans, a scoop of shaved ice, toasted rice pinipig or \u003cem>ube\u003c/em> (purple yam) ice cream, topped with evaporated milk, leche flan and strands of coconut.\u003c/p>\n\u003cp>This reminds me of Ice Kachang, a mountain of shaved ice, doused with syrups and toppings, which I sampled \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/17/sweet-treats-in-food-obsessed-singapore/\">on a trip to \u003cstrong>Singapore\u003c/strong>\u003c/a>, another steamy city. \u003cstrong>Korean\u003c/strong> \u003cem>Pat-bing-soo\u003c/em> also features shaved ice, topped with sweet red bean paste and mochi. And of course, even a day in the 70’s would be an excuse for San Franciscans to head over to \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> for a scoop of their salted caramel or balsamic strawberry ice cream. Ironically, this\u003ca href=\"http://healthland.time.com/2013/06/15/surprising-foods-that-toy-with-body-temperature/\"> article in Time\u003c/a> reveals that slurping ice cream actually heats up the body, thanks to its fat content. (Oh, now I know why SF is such an ice cream-crazed city -- it makes us warmer!)\u003c/p>\n\u003ch3>Soup (cold or hot)\u003c/h3>\n\u003cp>While we’re on the subject of chilled dishes, people in many countries enjoy cold soups during the hottest months -- think \u003cstrong>Spanish\u003c/strong> gazpachos, \u003cstrong>Swedish\u003c/strong> fruit soups, and \u003cstrong>French\u003c/strong>-inspired vichyssoise. Yet, on the opposite end of the culinary continuum, diners in other cultures prefer to sip hot summer soups for their cooling properties.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://articles.chicagotribune.com/2013-07-25/features/ct-dining-0725-korean-summer-20130725_1_korean-dishes-broth-whole-bird\">article in the Chicago Tribune\u003c/a> featured \u003cstrong>Korean\u003c/strong> summer foods, like \u003cem>Sam gye tang\u003c/em> (Ginseng Chicken Soup).\u003c/p>\n\u003cblockquote>\u003cp>\"Boiled chicken in a steaming stone bowl may sound like the last thing you crave on a sweltering, 90 percent humidity afternoon. But that's exactly what Koreans line up for during the summer doldrums. Sam gye tang is young chicken or hen stuffed with glutinous rice, garlic, jujube (a prune-y maroon date), ginseng and sometimes ginger, then simmered in its own fat and juices. The two vital \"warming\" ingredients, ginseng and garlic, are meant to inject you with nutrients lost to excessive sweating, as well as regulate blood flow and metabolism.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wok-wizard and acclaimed cookbook author, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, grew up in a traditional \u003cstrong>Chinese\u003c/strong> home in San Francisco. In \u003ca href=\"http://www.amazon.com/Wisdom-Chinese-Kitchen-Grace-Young/dp/0684847396/ref=sr_1_1?s=books&ie=UTF8&qid=1380343667&sr=1-1&keywords=the+wisdom+of+the+chinese+kitchen\">The Wisdom of the Chinese Kitchen\u003c/a> she presents “the brilliant harmony of Chinese cooking” as an ingenious system to mitigate the effects of external as well as internal heat. “Unlike the Western practice of drinking iced beverages to cool the body,\" Young explains, \"hot soups are often drunk in the summer in China.”\u003c/p>\n\u003cp>Young includes recipes her mother and aunt would routinely make during hot weather, including Herbal Winter Melon Soup with adzuki beans, and Soybean and Sparerib Soup with ginger. She explains that these soups are \"tonics\" and sipped for their healing properties, rather than consumed as a meal. Young recalls that growing up in her Cantonese family's home, a bowl or two was drunk at mealtimes, in place of water, milk or soda. She also notes that these “yin-yang concoctions” are \"an acquired taste\" and change with the seasons.\u003c/p>\n\u003ch3>Heat from Spice is Nice\u003c/h3>\n\u003cp>It’s not just the warm temperature of the food, but the heat from spices (especially peppers) that many cultures employ to beat the heat. Vinita Jacinto, chef and cooking teacher, who writes at \u003ca href=\"http://spicewhisperer.wordpress.com/\">The Spice Whisperer\u003c/a> shares that in \u003cstrong>India\u003c/strong>, certain herbs and spices (like cumin and cayenne) promote perspiration to naturally cool the body. \"Spicy food is a natural way to keep cool in the tropics,\" she says. One of her favorite hot weather beverages is \u003cem> Jal-Jeera, \u003c/em>a spiced lemonade she prepares with toasted cumin powder, mint, cilantro, black salt and raw sugar or agave.\u003c/p>\n\u003cfigure id=\"attachment_71087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\">\u003cimg class=\"size-full wp-image-71087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\" alt=\"Vinita Jacinto, the Spice Whisperer\" width=\"1000\" height=\"608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinita Jacinto, the Spice Whisperer, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Because of its replenishing, high water content, watermelon is a natural hot weather favorite around the world. Jacinto amps up watermelon's cooling capabilities by sprinkling chunks of fruit with a mixture of dry mango powder, black salt, ginger powder and garnishing with chopped mint. An additional summer drink she suggests is a salted buttermilk lassi with toasted cumin and muddled mint. \"Its protein fights off heat exhaustion as it rehydrates the body,\" counsels Jacinto.\u003c/p>\n\u003cp>Another devotee of the power of peppers is Nico Vera, who chronicles the drinks and cuisine of \u003cstrong>Peru\u003c/strong> in his blog \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>. \"During Peruvian summers [November-March], when Lima is hot and humid,\" Vera says, “the most cooling dish for lunch is ceviche: fresh fish, lime juice, onions, salt, hot peppers, and a cold beer make quite the combination. I suspect that the hot peppers also act as cooling agents, in that they make one perspire and cool off.”\u003c/p>\n\u003cfigure id=\"attachment_71086\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\">\u003cimg class=\"size-full wp-image-71086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\" alt=\"Japanese inspired Peruvian Ceviche by Nico Vera\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese inspired Peruvian Ceviche, photo by Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>Traveling full circle back to Japan, Vera comments that, “Peru has a tremendous abundance and variety of fish. But not until the arrival of the Japanese 100 years ago, did Peruvians truly become interested in seafood. Thanks in large part to their profound appreciation for fish, the Japanese transformed how Peruvians prepared and ate Ceviche, making it one of Peru’s most culturally significant dishes.” \u003ca href=\"http://www.piscotrail.com/2011/07/02/recipes/ceviche-nikkei/\">Here is his recipe\u003c/a> for Ceviche Nikkei.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With our quirky Bay Area weather patterns, we often get our warmest days in early fall, so you might just want to keep some ice and spice handy.\u003c/p>\n\n",
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"excerpt": "While the Bay Area doesn't get the swoon-inducing heat and humidity of Japan, Peru, India or the Philippines, we can still partake of their edible solutions for cooling relief. Some like it cold and icy with mounds of shaved ice doused with syrups, while others turn to peppers and spice to induce a natural cooling response.",
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"description": "While the Bay Area doesn't get the swoon-inducing heat and humidity of Japan, Peru, India or the Philippines, we can still partake of their edible solutions for cooling relief. Some like it cold and icy with mounds of shaved ice doused with syrups, while others turn to peppers and spice to induce a natural cooling response.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\">\u003cimg class=\"size-full wp-image-71082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\" alt=\"In summertime, some like it cold and some like it hot. Left photo: Managementboy, wikimedia commons; Right photo: McKay Savage, Flickr\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In summertime, some like it cold and some like it hot. Left photo: Managementboy, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Ice_cream_cone_.jpg\">wikimedia commons\u003c/a>; Right photo: McKay Savage, \u003ca href=\"http://commons.wikimedia.org/wiki/File:India_-_Koyambedu_Market_-_Chili_Peppers_01_(3986954258).jpg\">wikimedia commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a dripping popsicle in an overheated toddler’s hand, I’m melting in Kyoto’s sultry, summer streets. Luckily, my friend Tomoko knows the perfect thing to revive me: a cooling lunch of icy noodles at a restaurant perched atop a cascading mountain stream. The only hitch -- and part of the fun -- is that we’ll have to catch our somen noodles (with chopsticks, of course) as they whiz down the cold water rushing through a bamboo tube. \u003cem>Nagashi Somen\u003c/em> or “flowing noodles” is a traditional treat to cope with Japan’s sauna-like summers. Some families erect a backyard bamboo course to delight the kids -- \u003ca href=\"http://vimeo.com/47912950\">as in this video.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_71083\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\">\u003cimg class=\"size-full wp-image-71083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\" alt=\"Catch your noodles before they get away. Nagashi Somen, Kibune, Japan. Photo: Anna Mindess\" width=\"1000\" height=\"798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catch your noodles before they slip away. Nagashi Somen, Kibune, Japan. Photos: Anna Mindess, Tomoko Yoshihara\u003c/figcaption>\u003c/figure>\n\u003cp>Near Kyoto, \u003ca href=\"http://hirobun.co.jp/\">only one restaurant\u003c/a> serves this summertime-only, snatch-your-noodle-experience. Tomoko and I take a 20-minute train ride and a 10-minute bus ride to the village of Kibune, nestled in a forested valley. Then we walk up a narrow mountain road, past picturesque inns and high-end kaiseki restaurants set on platforms over the gushing river. Even though it’s an uphill trek to the last eating spot at the top of the path, the forest's shaded greenery, undulating thrum of cicadas and refreshing river air feels revitalizing -- plus it’s twenty degrees cooler than in the city.\u003c/p>\n\u003cp>This popular restaurant adds a stainless steel gutter inside the traditional bamboo pipe -- perhaps for ease of cleanup or added speed? The crowd of diners are seated ten at a time at the noodle bar and treated to bracing breezes from nearby dramatic waterfalls. As the server brings us each a bowl of dipping sauce and pair of chopsticks to nab our noodles, she points out which of the several pipelines are assigned to which diners and the fun begins as slippery strands zoom by hungry patrons. Squeals of delight or frustration are heard all around, followed by murmurs of enjoyment.\u003c/p>\n\u003cp>Tomoko is seated \"downstream\" from me, so she can snag a clump of noodles if I miss it, which I do on the first round. Then she shares her strategy: stand the ends of the chopsticks in the water to act as a dainty dam. It works! My chilled nest of noodles, dipped in tangy sauce, tastes even better for having caught it. Once we all get the hang of it, the challenge is to grab your noodles, take a photo, dip and eat before the next bundle comes whizzing by. You can watch all the diners attempting this juggling act. After a dozen or so rounds, a last tangle of pink noodles silently slides by to announce the final serving.\u003c/p>\n\u003cp>On our journey back to the city, I ask Tomoko what other foods are eaten in \u003cstrong>Japan\u003c/strong>’s meltingly hot summers. Besides cold noodles (somen, \u003ca href=\"http://www.japanfoodaddict.com/noodles/hiayshi-chuka-reimen/\">reimen\u003c/a> and soba), she tells me that unagi is supposed to supply strength to withstand the withering weather. Plus cooling sweets such as \u003cem>mizu-yokan\u003c/em> (a jelly made with red adzuki beans) and shaved iced desserts like \u003cem>kakigori,\u003c/em> flavored\u003cem> \u003c/em>with green tea or other syrups.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though our rare Bay Area hot spells are short and blessedly dry,” I start to wonder about \"cooling foods\" in other cultures. So I ask a few Bay Area connections to share their wisdom. (This is just a sampling of cultures. Please feel free to add your favorites).\u003c/p>\n\u003cfigure id=\"attachment_71084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\">\u003cimg class=\"size-full wp-image-71084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\" alt=\"Sweet and Icy. Left: Halo-halo, photo: tumbler??. Center: Kakigori, photo: Chris 73, wikimedia commons. Right: Ice Kachang, photo: Anna Mindess\" width=\"1000\" height=\"430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Icy. Left: Halo-halo, photo: \u003ca href=\"http://25.media.tumblr.com/tumblr_lju93jDC5M1qhl5rgo1_500.jpg\">tumblr\u003c/a>. Center: Kakigori, photo: Chris 73, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Macha_kakigori_snow_cone.jpg\">wikimedia commons\u003c/a>. Right: Ice Kachang, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Sweet and Icy\u003c/h3>\n\u003cp>Aileen Suzara, educator, natural chef and environmental justice advocate, who often writes about \u003cstrong>Filipino\u003c/strong> cuisine at \u003ca href=\"http://www.kitchenkwento.typepad.com/\">Kitchen Kwento, \u003c/a> suggests the classic Filipino icy treat, \u003cem>halo-halo\u003c/em>, “literally a mix-mix\" with a range of possible ingredients. The layered medley may include jackfruit, kaong palm fruit, pineapple gelatin, red beans, a scoop of shaved ice, toasted rice pinipig or \u003cem>ube\u003c/em> (purple yam) ice cream, topped with evaporated milk, leche flan and strands of coconut.\u003c/p>\n\u003cp>This reminds me of Ice Kachang, a mountain of shaved ice, doused with syrups and toppings, which I sampled \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/17/sweet-treats-in-food-obsessed-singapore/\">on a trip to \u003cstrong>Singapore\u003c/strong>\u003c/a>, another steamy city. \u003cstrong>Korean\u003c/strong> \u003cem>Pat-bing-soo\u003c/em> also features shaved ice, topped with sweet red bean paste and mochi. And of course, even a day in the 70’s would be an excuse for San Franciscans to head over to \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> for a scoop of their salted caramel or balsamic strawberry ice cream. Ironically, this\u003ca href=\"http://healthland.time.com/2013/06/15/surprising-foods-that-toy-with-body-temperature/\"> article in Time\u003c/a> reveals that slurping ice cream actually heats up the body, thanks to its fat content. (Oh, now I know why SF is such an ice cream-crazed city -- it makes us warmer!)\u003c/p>\n\u003ch3>Soup (cold or hot)\u003c/h3>\n\u003cp>While we’re on the subject of chilled dishes, people in many countries enjoy cold soups during the hottest months -- think \u003cstrong>Spanish\u003c/strong> gazpachos, \u003cstrong>Swedish\u003c/strong> fruit soups, and \u003cstrong>French\u003c/strong>-inspired vichyssoise. Yet, on the opposite end of the culinary continuum, diners in other cultures prefer to sip hot summer soups for their cooling properties.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://articles.chicagotribune.com/2013-07-25/features/ct-dining-0725-korean-summer-20130725_1_korean-dishes-broth-whole-bird\">article in the Chicago Tribune\u003c/a> featured \u003cstrong>Korean\u003c/strong> summer foods, like \u003cem>Sam gye tang\u003c/em> (Ginseng Chicken Soup).\u003c/p>\n\u003cblockquote>\u003cp>\"Boiled chicken in a steaming stone bowl may sound like the last thing you crave on a sweltering, 90 percent humidity afternoon. But that's exactly what Koreans line up for during the summer doldrums. Sam gye tang is young chicken or hen stuffed with glutinous rice, garlic, jujube (a prune-y maroon date), ginseng and sometimes ginger, then simmered in its own fat and juices. The two vital \"warming\" ingredients, ginseng and garlic, are meant to inject you with nutrients lost to excessive sweating, as well as regulate blood flow and metabolism.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wok-wizard and acclaimed cookbook author, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, grew up in a traditional \u003cstrong>Chinese\u003c/strong> home in San Francisco. In \u003ca href=\"http://www.amazon.com/Wisdom-Chinese-Kitchen-Grace-Young/dp/0684847396/ref=sr_1_1?s=books&ie=UTF8&qid=1380343667&sr=1-1&keywords=the+wisdom+of+the+chinese+kitchen\">The Wisdom of the Chinese Kitchen\u003c/a> she presents “the brilliant harmony of Chinese cooking” as an ingenious system to mitigate the effects of external as well as internal heat. “Unlike the Western practice of drinking iced beverages to cool the body,\" Young explains, \"hot soups are often drunk in the summer in China.”\u003c/p>\n\u003cp>Young includes recipes her mother and aunt would routinely make during hot weather, including Herbal Winter Melon Soup with adzuki beans, and Soybean and Sparerib Soup with ginger. She explains that these soups are \"tonics\" and sipped for their healing properties, rather than consumed as a meal. Young recalls that growing up in her Cantonese family's home, a bowl or two was drunk at mealtimes, in place of water, milk or soda. She also notes that these “yin-yang concoctions” are \"an acquired taste\" and change with the seasons.\u003c/p>\n\u003ch3>Heat from Spice is Nice\u003c/h3>\n\u003cp>It’s not just the warm temperature of the food, but the heat from spices (especially peppers) that many cultures employ to beat the heat. Vinita Jacinto, chef and cooking teacher, who writes at \u003ca href=\"http://spicewhisperer.wordpress.com/\">The Spice Whisperer\u003c/a> shares that in \u003cstrong>India\u003c/strong>, certain herbs and spices (like cumin and cayenne) promote perspiration to naturally cool the body. \"Spicy food is a natural way to keep cool in the tropics,\" she says. One of her favorite hot weather beverages is \u003cem> Jal-Jeera, \u003c/em>a spiced lemonade she prepares with toasted cumin powder, mint, cilantro, black salt and raw sugar or agave.\u003c/p>\n\u003cfigure id=\"attachment_71087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\">\u003cimg class=\"size-full wp-image-71087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\" alt=\"Vinita Jacinto, the Spice Whisperer\" width=\"1000\" height=\"608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinita Jacinto, the Spice Whisperer, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Because of its replenishing, high water content, watermelon is a natural hot weather favorite around the world. Jacinto amps up watermelon's cooling capabilities by sprinkling chunks of fruit with a mixture of dry mango powder, black salt, ginger powder and garnishing with chopped mint. An additional summer drink she suggests is a salted buttermilk lassi with toasted cumin and muddled mint. \"Its protein fights off heat exhaustion as it rehydrates the body,\" counsels Jacinto.\u003c/p>\n\u003cp>Another devotee of the power of peppers is Nico Vera, who chronicles the drinks and cuisine of \u003cstrong>Peru\u003c/strong> in his blog \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>. \"During Peruvian summers [November-March], when Lima is hot and humid,\" Vera says, “the most cooling dish for lunch is ceviche: fresh fish, lime juice, onions, salt, hot peppers, and a cold beer make quite the combination. I suspect that the hot peppers also act as cooling agents, in that they make one perspire and cool off.”\u003c/p>\n\u003cfigure id=\"attachment_71086\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\">\u003cimg class=\"size-full wp-image-71086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\" alt=\"Japanese inspired Peruvian Ceviche by Nico Vera\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese inspired Peruvian Ceviche, photo by Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>Traveling full circle back to Japan, Vera comments that, “Peru has a tremendous abundance and variety of fish. But not until the arrival of the Japanese 100 years ago, did Peruvians truly become interested in seafood. Thanks in large part to their profound appreciation for fish, the Japanese transformed how Peruvians prepared and ate Ceviche, making it one of Peru’s most culturally significant dishes.” \u003ca href=\"http://www.piscotrail.com/2011/07/02/recipes/ceviche-nikkei/\">Here is his recipe\u003c/a> for Ceviche Nikkei.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With our quirky Bay Area weather patterns, we often get our warmest days in early fall, so you might just want to keep some ice and spice handy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video",
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"content": "\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n",
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"excerpt": "Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \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/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"title": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
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"content": "\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n[youtube //www.youtube.com/watch?v=_Zb1V7GyzV4]\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!",
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"description": "On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n\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/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n\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/_Zb1V7GyzV4'\n title='//www.youtube.com/embed/_Zb1V7GyzV4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
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},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
