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"disqusTitle": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"title": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
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"content": "\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/57463461\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\n",
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"excerpt": "Mary Ladd visits Dandelion Chocolate's new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.",
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"description": "Mary Ladd visits Dandelion Chocolate's new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.",
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"headline": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_54176\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\" alt=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" title=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" width=\"560\" class=\"size-full wp-image-54176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton and Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168871751/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_10.mp3\"] \u003c/p>\n\u003cp>Elvis Presley was better known for his music than his gourmet tastes. But he did have a famous affinity for the fried goodness of the American South — and he had the waistline to prove it.\u003c/p>\n\u003cp>In honor of what would have been the King of Rock 'n' Roll's 78th birthday, let's take a look at some of his legendary eating habits.\u003c/p>\n\u003cp>His famously beloved fried peanut butter and banana sandwiches — or \"peanut butter and 'nanner sandwiches,\" according to \u003cem>Are You Hungry Tonight,\u003c/em> a cookbook of his favorite recipes — were basically peanut butter and sliced banana between two pieces of white bread, fried in butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Butter seems to have been a frequent part of Presley's diet, contributing to his weight gain before his untimely demise at age 42 in 1977. By that time, \"Elvis had long been gobbling drugs and fatty foods,\" Graeme Wood writes over at the now-defunct The Daily. \"But his romance with saturated fat reached a sort of point-of-no-return 18 months before the end, on a chilly night that started at Graceland, his estate in Memphis, Tenn.\"\u003c/p>\n\u003cp>Wood recounts \u003ca href=\"http://www.thedaily.com/page/2011/05/28/052811-opinions-history-elvis-sandwich-wood-1-4/\">the story\u003c/a> of Presley's famous flight to Denver one night to get a sandwich that topped even his old familiar favorite. One night in 1976, the King started reminiscing about Fool's Gold Loaf, a sandwich he'd once eaten at the Colorado Mine Company in Denver. It cost $49.95 at the time — $189 in today's dollars, Wood says.\u003c/p>\n\u003cp>Apparently, Presley's craving was so intense that he and his entourage jumped on his private plane and jetted off for the two-hour ride to Denver — a midnight junk food run that totaled $16,000, says Wood.\u003c/p>\n\u003cp>As for the calorie count involved, estimates vary: Wood says 8,000 but some estimates have run as high as \u003ca href=\"http://newyork.grubstreet.com/2008/04/ifc_center_brings_42000calorie.html\">42,000\u003c/a>! Here's the recipe:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Take a whole loaf of Italian bread and slice it lengthwise. Hollow it out and slather it with margarine. Then add a whole jar of jelly and a whole jar of creamy peanut butter, creating two large boats of PB&J. Finally, add a whole pound of fried bacon. Before adding the bacon, dab away the grease on paper towels (presumably to avoid adding unnecessary fat and rendering the sandwich disgusting). Then reunite the sandwich halves, deep-fry, and serve.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Far be it from us to advocate anyone eat like Presley (as we've told you before, all that \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">bacon\u003c/a> could be the death of you). Still, those curious about the King's other culinary ways can dive into \u003ca href=\"http://today.msnbc.msn.com/id/38600144/ns/today-food/t/eat-king-keep-tums-handy/#.UOxHZ-SCm3M\">these recipes\u003c/a> from the authorized cookbook, \u003cem>Graceland's Table: Recipes Fit for the King of Rock and Roll.\u003c/em>\u003c/p>\n\u003cp>Or you could try a modern interpretation of Elvis' immortal beloved snack — The Elvis Presley Milkshake, from Charleston, S.C.-based chef Sean Brock.\u003c/p>\n\u003cp>Every January 8\u003csup>th\u003c/sup>, Brock works peanut butter and banana into the menu at his restaurants. One year, as he was serving cheeseburgers to his staff, the idea of a milkshake hit him. \"[I]t was kind of weird, especially with the bacon in the milkshake, but it turned out to be delicious,\" Brock says. Listen to \u003cem>All Things Considered\u003c/em>'s story later for more details, but here's the recipe if you just can't wait.\u003c/p>\n\u003cp>\u003cstrong>Sean Brock's Elvis Presley Milkshake\u003c/strong>\u003c/p>\n\u003cp>From\u003cem> \u003c/em>\u003cem>Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants\u003c/em>\u003c/p>\n\u003cp>Serves 4 to 6\u003c/p>\n\u003cp>5 thick-cut strips of smoked bacon\u003c/p>\n\u003cp>2 very ripe bananas\u003c/p>\n\u003cp>1/2 cup smooth peanut butter\u003c/p>\n\u003cp>1/4 cup Buffalo Trace bourbon\u003c/p>\n\u003cp>3 cups vanilla ice cream, softened slightly\u003c/p>\n\u003cp>3 tablespoons of bacon fat, cooled\u003c/p>\n\u003cp>In a large skillet over medium-high heat, fry the bacon until very crispy, about 6 to 8 minutes. Drain the bacon on paper towels. Reserve the rendered bacon fat separately, allowing it to cool slightly.\u003c/p>\n\u003cp>Place the bananas, peanut butter and bourbon in a blender. Add the cooked bacon and 3 tablespoons of the reserved bacon fat and blend until smooth, about 45 seconds, scraping down the sides if necessary. Add the ice cream and pulse to incorporate into a smooth shake, about 30 seconds. If you'd like, you can also incorporate the ice cream by hand by mixing it in with a whisk or an immersion blender; this will help keep the shake in a more frozen state. Serve immediately. Transfer any extra shake to a lidded container and reserve in the freezer. Because the alcohol prevents it from completely freezing, it turns into a scoopable ice cream.\u003c/p>\n\u003cp>P.S.: It's also the birthday of another famous rocker — David Bowie. It's highly unlikely that the now 66-year-old Thin White Duke ever ingested 100,000 calories a day, as some sources have suggested Presley did \u003ca href=\"http://articles.latimes.com/1996-08-16/entertainment/ca-34669_1_elvis-graceland\">toward the end\u003c/a>. Of course, Bowie's still kicking — and rocking. As our friends at All Songs Considered note, the singer is celebrating the day by releasing a \u003ca href=\"http://www.npr.org/blogs/allsongs/2013/01/08/168855815/theres-a-brand-new-david-bowie-song\">new song\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over at Flavorwire, check out a \u003ca href=\"http://www.flavorwire.com/247387/pictures-of-david-bowie-doing-normal-stuff\">slideshow\u003c/a> of Bowie doing ordinary things, like eating airplane food, cutting his birthday cake, and more recently, food shopping.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54176\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\" alt=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" title=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" width=\"560\" class=\"size-full wp-image-54176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton and Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168871751/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Butter seems to have been a frequent part of Presley's diet, contributing to his weight gain before his untimely demise at age 42 in 1977. By that time, \"Elvis had long been gobbling drugs and fatty foods,\" Graeme Wood writes over at the now-defunct The Daily. \"But his romance with saturated fat reached a sort of point-of-no-return 18 months before the end, on a chilly night that started at Graceland, his estate in Memphis, Tenn.\"\u003c/p>\n\u003cp>Wood recounts \u003ca href=\"http://www.thedaily.com/page/2011/05/28/052811-opinions-history-elvis-sandwich-wood-1-4/\">the story\u003c/a> of Presley's famous flight to Denver one night to get a sandwich that topped even his old familiar favorite. One night in 1976, the King started reminiscing about Fool's Gold Loaf, a sandwich he'd once eaten at the Colorado Mine Company in Denver. It cost $49.95 at the time — $189 in today's dollars, Wood says.\u003c/p>\n\u003cp>Apparently, Presley's craving was so intense that he and his entourage jumped on his private plane and jetted off for the two-hour ride to Denver — a midnight junk food run that totaled $16,000, says Wood.\u003c/p>\n\u003cp>As for the calorie count involved, estimates vary: Wood says 8,000 but some estimates have run as high as \u003ca href=\"http://newyork.grubstreet.com/2008/04/ifc_center_brings_42000calorie.html\">42,000\u003c/a>! Here's the recipe:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Take a whole loaf of Italian bread and slice it lengthwise. Hollow it out and slather it with margarine. Then add a whole jar of jelly and a whole jar of creamy peanut butter, creating two large boats of PB&J. Finally, add a whole pound of fried bacon. Before adding the bacon, dab away the grease on paper towels (presumably to avoid adding unnecessary fat and rendering the sandwich disgusting). Then reunite the sandwich halves, deep-fry, and serve.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Far be it from us to advocate anyone eat like Presley (as we've told you before, all that \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">bacon\u003c/a> could be the death of you). Still, those curious about the King's other culinary ways can dive into \u003ca href=\"http://today.msnbc.msn.com/id/38600144/ns/today-food/t/eat-king-keep-tums-handy/#.UOxHZ-SCm3M\">these recipes\u003c/a> from the authorized cookbook, \u003cem>Graceland's Table: Recipes Fit for the King of Rock and Roll.\u003c/em>\u003c/p>\n\u003cp>Or you could try a modern interpretation of Elvis' immortal beloved snack — The Elvis Presley Milkshake, from Charleston, S.C.-based chef Sean Brock.\u003c/p>\n\u003cp>Every January 8\u003csup>th\u003c/sup>, Brock works peanut butter and banana into the menu at his restaurants. One year, as he was serving cheeseburgers to his staff, the idea of a milkshake hit him. \"[I]t was kind of weird, especially with the bacon in the milkshake, but it turned out to be delicious,\" Brock says. Listen to \u003cem>All Things Considered\u003c/em>'s story later for more details, but here's the recipe if you just can't wait.\u003c/p>\n\u003cp>\u003cstrong>Sean Brock's Elvis Presley Milkshake\u003c/strong>\u003c/p>\n\u003cp>From\u003cem> \u003c/em>\u003cem>Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants\u003c/em>\u003c/p>\n\u003cp>Serves 4 to 6\u003c/p>\n\u003cp>5 thick-cut strips of smoked bacon\u003c/p>\n\u003cp>2 very ripe bananas\u003c/p>\n\u003cp>1/2 cup smooth peanut butter\u003c/p>\n\u003cp>1/4 cup Buffalo Trace bourbon\u003c/p>\n\u003cp>3 cups vanilla ice cream, softened slightly\u003c/p>\n\u003cp>3 tablespoons of bacon fat, cooled\u003c/p>\n\u003cp>In a large skillet over medium-high heat, fry the bacon until very crispy, about 6 to 8 minutes. Drain the bacon on paper towels. Reserve the rendered bacon fat separately, allowing it to cool slightly.\u003c/p>\n\u003cp>Place the bananas, peanut butter and bourbon in a blender. Add the cooked bacon and 3 tablespoons of the reserved bacon fat and blend until smooth, about 45 seconds, scraping down the sides if necessary. Add the ice cream and pulse to incorporate into a smooth shake, about 30 seconds. If you'd like, you can also incorporate the ice cream by hand by mixing it in with a whisk or an immersion blender; this will help keep the shake in a more frozen state. Serve immediately. Transfer any extra shake to a lidded container and reserve in the freezer. Because the alcohol prevents it from completely freezing, it turns into a scoopable ice cream.\u003c/p>\n\u003cp>P.S.: It's also the birthday of another famous rocker — David Bowie. It's highly unlikely that the now 66-year-old Thin White Duke ever ingested 100,000 calories a day, as some sources have suggested Presley did \u003ca href=\"http://articles.latimes.com/1996-08-16/entertainment/ca-34669_1_elvis-graceland\">toward the end\u003c/a>. Of course, Bowie's still kicking — and rocking. As our friends at All Songs Considered note, the singer is celebrating the day by releasing a \u003ca href=\"http://www.npr.org/blogs/allsongs/2013/01/08/168855815/theres-a-brand-new-david-bowie-song\">new song\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over at Flavorwire, check out a \u003ca href=\"http://www.flavorwire.com/247387/pictures-of-david-bowie-doing-normal-stuff\">slideshow\u003c/a> of Bowie doing ordinary things, like eating airplane food, cutting his birthday cake, and more recently, food shopping.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hold That Mini-Burger: Restaurants Forecast Food For 2013",
"title": "Hold That Mini-Burger: Restaurants Forecast Food For 2013",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53824\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sliders-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sliders-nprfood.jpg\" alt=\"Sliders. We're over them, the National Restaurant Association says. Photo: Bob Ingelhart/iStockphoto.com\" title=\"Sliders. We're over them, the National Restaurant Association says. Photo: Bob Ingelhart/iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders. We're over them, the National Restaurant Association says. Photo: Bob Ingelhart/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Jessica Stoller-Conrad, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/03/168536679/hold-that-mini-burger-restaurants-forecast-food-for-2013\">The Salt at NPR Food\u003c/a> (1/3/13)\u003c/strong>\u003c/p>\n\u003cp>Still ordering gazpacho and sliders at your favorite restaurant? Not pre-screening restaurant menus before you make a reservation? Well, hop in the DeLorean and set the chronometer to 2013: You're really behind the times.\u003c/p>\n\u003cp>Technology is in and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/12/150502365/the-bacon-sundae-brilliant-or-tragic\">bacon-flavored chocolate\u003c/a> is out, says a recent survey of 1,800 chefs across the nation.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.restaurant.org/nra_news_blog/2012/12/whats-hot-in-2013-culinary-forecast-predicts-menu-trends.cfm\">survey\u003c/a>, part of the National Restaurant Association's latest \u003ca href=\"http://www.restaurant.org/research/forecast/\">Restaurant Industry Forecast\u003c/a>, categorized 198 menu items as \"hot trends,\" \"yesterday's news\" or \"perennial favorites.\" Meant to be an annual snapshot of the entire restaurant industry, the forecast also predicts trends in restaurant technologies and consumer attitudes in the coming year, says Hudson Riehle, senior vice president of Research at the NRA.\u003c/p>\n\u003cp>Restaurant consumer expectations are high, even before they walk in the door. More than half of adult patrons will check out a restaurant's menu online before their visit, the report says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And about that menu? One of this year's hottest restaurant tech trends includes in-house iPad menus, which offer customers high-resolution photos and detailed descriptions of dishes.\u003c/p>\n\u003cp>The survey also notes the growing popularity of take-out, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/22/159788832/arty-students-not-party-students-are-champs-of-late-night-food-delivery\">delivery\u003c/a> and food trucks, especially by younger patrons. \"Roughly 70 percent of restaurant industry traffic is now off-premises ... [and] 18- to 34-year-olds have a higher propensity to use off-premises meal solutions,\" Riehle says. As we've reported before, the millennial generation tends to make food decisions \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/11/156625861/wake-up-call-to-grocery-stores-young-people-shop-around\">based on convenience\u003c/a>.\u003c/p>\n\u003cp>While convenience is key for younger customers, trends also suggest that sustainability and sourcing will be important values for consumers in 2013. The survey predicts that entree trends featuring locally sourced meats and sustainable seafood will become increasingly popular, though perennial comfort food like barbecue and macaroni and cheese are here to stay.\u003c/p>\n\u003cp>Dietary and health concerns may also influence restaurant offerings nationwide, in smaller meal portions, vegetarian appetizers, whole-grain options for kids and wheat-free pastas for the \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141359188/look-whos-going-gluten-free\">gluten avoiders\u003c/a>, the survey predicts. Of course, the government's new requirement to list \u003ca href=\"http://www.nytimes.com/2010/03/24/business/24menu.html?_r=0\">calories on the menu\u003c/a> may also have some influence here.\u003c/p>\n\u003cp>Other hot trends include house-cured meats, artisanal cheeses and gourmet lemonade. And in addition to locally grown organic produce, hyperlocal items, such as vegetables raised in restaurant gardens, are also expected to ramp up in 2013.\u003c/p>\n\u003cp>\"Among Americans now, there is a heightened level of interest in food overall, and that runs the spectrum from farm to fork,\" says Riehle. This interest could stem from the growing popularity of cooking shows and culinary school graduates, he says.\u003c/p>\n\u003cp>Rising levels of food awareness could also explain the growing international trends on the menu. Peruvian food is expected to be the hottest fad in ethnic cuisine, while ethnic-inspired items, like chorizo scrambled eggs and coconut milk pancakes, are predicted to replace former breakfast favorite chicken and waffles.\u003c/p>\n\u003cp>\"The typical American palate is now much more sophisticated than 10 to 20 years ago . ... [It is] more able to discern flavors, foods and spices. [Americans are] much more educated about the cuisines that restaurants have prepared,\" Riehle tells The Salt.\u003c/p>\n\u003cp>But if you've got a restaurant, you need to focus. Instead of satisfying every hot trend in the forecast, Riehle says it's most important for to understand your customers and your location.\u003c/p>\n\u003cp>Riehle says the key is, know your demographic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>\u003c/em>.\u003c/p>\n\n",
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"excerpt": "Peruvian food, iPad menus and artisan cheese are all on the menu for 2013, but woe to the gazpacho. According to a survey by the National Restaurant Association, the tangy soup and those teeny sliders are on the way out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53824\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sliders-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sliders-nprfood.jpg\" alt=\"Sliders. We're over them, the National Restaurant Association says. Photo: Bob Ingelhart/iStockphoto.com\" title=\"Sliders. We're over them, the National Restaurant Association says. Photo: Bob Ingelhart/iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders. We're over them, the National Restaurant Association says. Photo: Bob Ingelhart/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Jessica Stoller-Conrad, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/03/168536679/hold-that-mini-burger-restaurants-forecast-food-for-2013\">The Salt at NPR Food\u003c/a> (1/3/13)\u003c/strong>\u003c/p>\n\u003cp>Still ordering gazpacho and sliders at your favorite restaurant? Not pre-screening restaurant menus before you make a reservation? Well, hop in the DeLorean and set the chronometer to 2013: You're really behind the times.\u003c/p>\n\u003cp>Technology is in and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/12/150502365/the-bacon-sundae-brilliant-or-tragic\">bacon-flavored chocolate\u003c/a> is out, says a recent survey of 1,800 chefs across the nation.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.restaurant.org/nra_news_blog/2012/12/whats-hot-in-2013-culinary-forecast-predicts-menu-trends.cfm\">survey\u003c/a>, part of the National Restaurant Association's latest \u003ca href=\"http://www.restaurant.org/research/forecast/\">Restaurant Industry Forecast\u003c/a>, categorized 198 menu items as \"hot trends,\" \"yesterday's news\" or \"perennial favorites.\" Meant to be an annual snapshot of the entire restaurant industry, the forecast also predicts trends in restaurant technologies and consumer attitudes in the coming year, says Hudson Riehle, senior vice president of Research at the NRA.\u003c/p>\n\u003cp>Restaurant consumer expectations are high, even before they walk in the door. More than half of adult patrons will check out a restaurant's menu online before their visit, the report says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And about that menu? One of this year's hottest restaurant tech trends includes in-house iPad menus, which offer customers high-resolution photos and detailed descriptions of dishes.\u003c/p>\n\u003cp>The survey also notes the growing popularity of take-out, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/22/159788832/arty-students-not-party-students-are-champs-of-late-night-food-delivery\">delivery\u003c/a> and food trucks, especially by younger patrons. \"Roughly 70 percent of restaurant industry traffic is now off-premises ... [and] 18- to 34-year-olds have a higher propensity to use off-premises meal solutions,\" Riehle says. As we've reported before, the millennial generation tends to make food decisions \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/11/156625861/wake-up-call-to-grocery-stores-young-people-shop-around\">based on convenience\u003c/a>.\u003c/p>\n\u003cp>While convenience is key for younger customers, trends also suggest that sustainability and sourcing will be important values for consumers in 2013. The survey predicts that entree trends featuring locally sourced meats and sustainable seafood will become increasingly popular, though perennial comfort food like barbecue and macaroni and cheese are here to stay.\u003c/p>\n\u003cp>Dietary and health concerns may also influence restaurant offerings nationwide, in smaller meal portions, vegetarian appetizers, whole-grain options for kids and wheat-free pastas for the \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141359188/look-whos-going-gluten-free\">gluten avoiders\u003c/a>, the survey predicts. Of course, the government's new requirement to list \u003ca href=\"http://www.nytimes.com/2010/03/24/business/24menu.html?_r=0\">calories on the menu\u003c/a> may also have some influence here.\u003c/p>\n\u003cp>Other hot trends include house-cured meats, artisanal cheeses and gourmet lemonade. And in addition to locally grown organic produce, hyperlocal items, such as vegetables raised in restaurant gardens, are also expected to ramp up in 2013.\u003c/p>\n\u003cp>\"Among Americans now, there is a heightened level of interest in food overall, and that runs the spectrum from farm to fork,\" says Riehle. This interest could stem from the growing popularity of cooking shows and culinary school graduates, he says.\u003c/p>\n\u003cp>Rising levels of food awareness could also explain the growing international trends on the menu. Peruvian food is expected to be the hottest fad in ethnic cuisine, while ethnic-inspired items, like chorizo scrambled eggs and coconut milk pancakes, are predicted to replace former breakfast favorite chicken and waffles.\u003c/p>\n\u003cp>\"The typical American palate is now much more sophisticated than 10 to 20 years ago . ... [It is] more able to discern flavors, foods and spices. [Americans are] much more educated about the cuisines that restaurants have prepared,\" Riehle tells The Salt.\u003c/p>\n\u003cp>But if you've got a restaurant, you need to focus. Instead of satisfying every hot trend in the forecast, Riehle says it's most important for to understand your customers and your location.\u003c/p>\n\u003cp>Riehle says the key is, know your demographic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Top Food Stories and Trends of 2012",
"title": "Top Food Stories and Trends of 2012",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n",
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"excerpt": "Plastic bags, foie gras, soda taxes, backyard chickens, sustainable seafood: they all made it to the headlines this year. See the best and worst of 2012's food news and trends as we head into the new year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues",
"title": "Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53694\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\" alt=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" title=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/31/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121231_me_03.mp3\"] \u003c/p>\n\u003cp>There's nothing like the distinctive \"pop\" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.\u003c/p>\n\u003cp>Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of \u003ca href=\"http://www.amazon.com/Uncorked-Science-Champagne-G%C3%A9rard-Liger-Belair/dp/069115872X\" target=\"_blank\">\u003cem>Uncorked: The Science of Champagne\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO\u003csub>2\u003c/sub>, the gas that produces the bubbles,\" Liger-Belair told us in an email.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.\u003c/p>\n\u003cp>If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank Vinifera Wine Cellars\u003c/a> in the Finger Lakes region of New York state. Frank uses the traditional \u003ca href=\"http://greatgrub.com/reference/methode_champenoise\">Champagne method\u003c/a> to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. \"The benefit of this method is higher-quality sparkling wine,\" Frank says.\u003c/p>\n\u003cp>And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.\u003c/p>\n\u003cp>So what's the science behind this? Liger-Belair said that by using the Champagne method, \"the [bubble-producing] CO\u003csub>2\u003c/sub> produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne.\"\u003c/p>\n\u003cp>This is a sharp contrast to some cheap sparkling wines, where the CO\u003csub>2\u003c/sub> is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. \"This produces big bubbles that dissipate quickly in the glass,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_53695\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\" alt=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\" title=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff .\" width=\"300\" class=\"size-full wp-image-53695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\u003c/figcaption>\u003c/figure>\n\u003cp>In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a mid-priced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.\u003c/p>\n\u003cp>But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.\u003c/p>\n\u003cp>The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.\u003c/p>\n\u003cp>In a \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf101239w\">study\u003c/a> published in \u003cem>The Journal of Agriculture and Food Chemistry,\u003c/em> Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.\u003c/p>\n\u003cp>This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.\u003c/p>\n\u003cfigure id=\"attachment_53696\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\" alt=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" title=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" width=\"560\" class=\"size-full wp-image-53696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.\u003c/p>\n\u003cp>The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a \u003ca href=\"http://champagne.us/\">campaign\u003c/a> in the U.S. to raise awareness of this issue.\u003c/p>\n\u003cp>In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Here are a few things to look for if you're trying to distinguish the age of your bottle of bubbly or the method by which it was made. And if you just want to get the most bang for your buck when it comes to preserving the bubbles, consider how you pour.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53694\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\" alt=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" title=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/31/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>There's nothing like the distinctive \"pop\" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.\u003c/p>\n\u003cp>Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of \u003ca href=\"http://www.amazon.com/Uncorked-Science-Champagne-G%C3%A9rard-Liger-Belair/dp/069115872X\" target=\"_blank\">\u003cem>Uncorked: The Science of Champagne\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO\u003csub>2\u003c/sub>, the gas that produces the bubbles,\" Liger-Belair told us in an email.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.\u003c/p>\n\u003cp>If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank Vinifera Wine Cellars\u003c/a> in the Finger Lakes region of New York state. Frank uses the traditional \u003ca href=\"http://greatgrub.com/reference/methode_champenoise\">Champagne method\u003c/a> to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. \"The benefit of this method is higher-quality sparkling wine,\" Frank says.\u003c/p>\n\u003cp>And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.\u003c/p>\n\u003cp>So what's the science behind this? Liger-Belair said that by using the Champagne method, \"the [bubble-producing] CO\u003csub>2\u003c/sub> produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne.\"\u003c/p>\n\u003cp>This is a sharp contrast to some cheap sparkling wines, where the CO\u003csub>2\u003c/sub> is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. \"This produces big bubbles that dissipate quickly in the glass,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_53695\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\" alt=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\" title=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff .\" width=\"300\" class=\"size-full wp-image-53695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\u003c/figcaption>\u003c/figure>\n\u003cp>In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a mid-priced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.\u003c/p>\n\u003cp>But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.\u003c/p>\n\u003cp>The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.\u003c/p>\n\u003cp>In a \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf101239w\">study\u003c/a> published in \u003cem>The Journal of Agriculture and Food Chemistry,\u003c/em> Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.\u003c/p>\n\u003cp>This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.\u003c/p>\n\u003cfigure id=\"attachment_53696\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\" alt=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" title=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" width=\"560\" class=\"size-full wp-image-53696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.\u003c/p>\n\u003cp>The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a \u003ca href=\"http://champagne.us/\">campaign\u003c/a> in the U.S. to raise awareness of this issue.\u003c/p>\n\u003cp>In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why We Toast: Uncorking A New Year's Tradition",
"title": "Why We Toast: Uncorking A New Year's Tradition",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53676\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/toastingpic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/toastingpic.jpg\" alt=\"A happy-looking 1930s couple toasts. Fox Photos/Getty Images\" title=\"A happy-looking 1930s couple toasts. Fox Photos/Getty Images\" width=\"560\" class=\"size-full wp-image-53676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A happy-looking 1930s couple toasts. Fox Photos/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Reema Khrais from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/166576144/why-we-toast-uncorking-a-new-years-tradition\">The Salt at NPR Food\u003c/a> (12/31/12)\u003c/strong>\u003c/p>\n\u003cp>The act of toasting feels natural: You lift your arms in affirmation and drink in honor of an occasion or a loved one.\u003c/p>\n\u003cp>It's what millions will do this week as they ring in the New Year, but why? Like shaking hands or saluting, toasting is a habit with incredibly foggy beginnings, so we here at The Salt decided to dig into it, for the sake of science.\u003c/p>\n\u003cp>\"There's a thin line between history and folklore,\" says historian Paul Dickson. He should know. He wrote a \u003ca href=\"http://www.amazon.com/Toasts-Over-Sentiments-Blessings-Graces/dp/160819065X\">book\u003c/a> about toasting called \u003cem>Toasts: Over 1,500 of the Best Toasts, Sentiments, Blessings and Graces\u003c/em>. \"But toasting definitely goes back to the ancient world.\"\u003c/p>\n\u003cp>Ulysses drank to the health of Achilles in \u003cem>The Odyssey\u003c/em>, he says. And in Rome, drinking to someone's health was so important that the Senate demanded that all diners drink to their emperor, Augustus, before every meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Almost every culture — the Hebrews, Egyptians, Persians, Saxons, Huns — had a pledging of honor with a glass, Dickson says.\u003c/p>\n\u003cp>But it wasn't always called a toast. The term didn't come about until the late 17th century. In the same way you throw a lime in tequila, it was customary to plop a piece of toast or crouton in a drink, Dickson says. Think of it as an early form of a cocktail snack.\u003c/p>\n\u003cp>\"It may have been a flavoring device,\" he says. \"The practice was common, and virtually anything found floating in a drink was referred to as toast.\"\u003c/p>\n\u003cp>\u003cstrong>Origins Of The 'Clink'\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>And the clinking of glasses? Dickson says that toasting flair didn't popularize until the early days of Christianity.\u003c/p>\n\u003cp>Many believed the bell-like noise would drive off the devil — which was most dangerous in times of drinking and reveling.\u003cstrong>\u003c/strong> But that's just one theory.\u003c/p>\n\u003cp>Another legend contends that by adding the clink, toasters could get the greatest pleasure from a drink, Dickson says. Before the clink, toasts only satisfied four of the five senses.\u003c/p>\n\u003cp>And there's a third theory.\u003c/p>\n\u003cp>Though Dickson's research can't confirm or deny this one, many believe the clinking of glasses began as a way for nobles to avoid being poisoned. The tale goes that the clank would slosh liquid from one drink to the other, reassuring the guest that his or her drink was safe and untouched.\u003c/p>\n\u003cp>\u003cstrong>The Road To The American Toast\u003c/strong>\u003c/p>\n\u003cp>Regardless of the reason, many in those early days drank to health, hospitality and honor. But every culture practiced different customs — some a bit strange. The Irish tended to recite blessings, whereas young Englishmen in the 17th century toasted sour drinks to profess their love.\u003c/p>\n\u003cp>\"The practice called for men to show their affection for a woman by stabbing themselves in the arm, mixing their blood in their wine, and drinking to the lady in question,\" Dickson explains.\u003c/p>\n\u003cp>In Scotland, it was customary to drink sparingly during the meal and then bring in a large punch bowl filled with whiskey, hot water and sugar after dinner. The drinking sometimes lasted eight to 10 hours, Dickson says.\u003c/p>\n\u003cp>And as for early Americans — they adopted the tradition of toasting quite readily. But their ritual was largely directed to America as a patriotic gesture. They toasted to the new republic and the experiment of democracy.\u003c/p>\n\u003cp>\"After the [Revolutionary] War, no official dinner or celebration was complete without 13 toasts, one for each state,\" writes Dickson. \"For many years, the 13 toasts were obligatory at local Fourth of July celebrations.\"\u003c/p>\n\u003cp>Today, the ritual of toasting seems more popular than ever, perhaps a product of movies and cultural references, Dickson says.\u003c/p>\n\u003cp>Toasts have also evolved into something of a verbal souvenir: \"It's something you take home with you as sort of a remembrance of that time.\"\u003c/p>\n\u003cp>We'll certainly do that on Monday night.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Some early Europeans toasted to profess their love to young women, while others lifted their arms to honor their kings. Toasting, which dates back to ancient times, is a ritual shrouded in urban legends. But one historian says some of the tall tales are actually true.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53676\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/toastingpic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/toastingpic.jpg\" alt=\"A happy-looking 1930s couple toasts. Fox Photos/Getty Images\" title=\"A happy-looking 1930s couple toasts. Fox Photos/Getty Images\" width=\"560\" class=\"size-full wp-image-53676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A happy-looking 1930s couple toasts. Fox Photos/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Reema Khrais from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/166576144/why-we-toast-uncorking-a-new-years-tradition\">The Salt at NPR Food\u003c/a> (12/31/12)\u003c/strong>\u003c/p>\n\u003cp>The act of toasting feels natural: You lift your arms in affirmation and drink in honor of an occasion or a loved one.\u003c/p>\n\u003cp>It's what millions will do this week as they ring in the New Year, but why? Like shaking hands or saluting, toasting is a habit with incredibly foggy beginnings, so we here at The Salt decided to dig into it, for the sake of science.\u003c/p>\n\u003cp>\"There's a thin line between history and folklore,\" says historian Paul Dickson. He should know. He wrote a \u003ca href=\"http://www.amazon.com/Toasts-Over-Sentiments-Blessings-Graces/dp/160819065X\">book\u003c/a> about toasting called \u003cem>Toasts: Over 1,500 of the Best Toasts, Sentiments, Blessings and Graces\u003c/em>. \"But toasting definitely goes back to the ancient world.\"\u003c/p>\n\u003cp>Ulysses drank to the health of Achilles in \u003cem>The Odyssey\u003c/em>, he says. And in Rome, drinking to someone's health was so important that the Senate demanded that all diners drink to their emperor, Augustus, before every meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Almost every culture — the Hebrews, Egyptians, Persians, Saxons, Huns — had a pledging of honor with a glass, Dickson says.\u003c/p>\n\u003cp>But it wasn't always called a toast. The term didn't come about until the late 17th century. In the same way you throw a lime in tequila, it was customary to plop a piece of toast or crouton in a drink, Dickson says. Think of it as an early form of a cocktail snack.\u003c/p>\n\u003cp>\"It may have been a flavoring device,\" he says. \"The practice was common, and virtually anything found floating in a drink was referred to as toast.\"\u003c/p>\n\u003cp>\u003cstrong>Origins Of The 'Clink'\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>And the clinking of glasses? Dickson says that toasting flair didn't popularize until the early days of Christianity.\u003c/p>\n\u003cp>Many believed the bell-like noise would drive off the devil — which was most dangerous in times of drinking and reveling.\u003cstrong>\u003c/strong> But that's just one theory.\u003c/p>\n\u003cp>Another legend contends that by adding the clink, toasters could get the greatest pleasure from a drink, Dickson says. Before the clink, toasts only satisfied four of the five senses.\u003c/p>\n\u003cp>And there's a third theory.\u003c/p>\n\u003cp>Though Dickson's research can't confirm or deny this one, many believe the clinking of glasses began as a way for nobles to avoid being poisoned. The tale goes that the clank would slosh liquid from one drink to the other, reassuring the guest that his or her drink was safe and untouched.\u003c/p>\n\u003cp>\u003cstrong>The Road To The American Toast\u003c/strong>\u003c/p>\n\u003cp>Regardless of the reason, many in those early days drank to health, hospitality and honor. But every culture practiced different customs — some a bit strange. The Irish tended to recite blessings, whereas young Englishmen in the 17th century toasted sour drinks to profess their love.\u003c/p>\n\u003cp>\"The practice called for men to show their affection for a woman by stabbing themselves in the arm, mixing their blood in their wine, and drinking to the lady in question,\" Dickson explains.\u003c/p>\n\u003cp>In Scotland, it was customary to drink sparingly during the meal and then bring in a large punch bowl filled with whiskey, hot water and sugar after dinner. The drinking sometimes lasted eight to 10 hours, Dickson says.\u003c/p>\n\u003cp>And as for early Americans — they adopted the tradition of toasting quite readily. But their ritual was largely directed to America as a patriotic gesture. They toasted to the new republic and the experiment of democracy.\u003c/p>\n\u003cp>\"After the [Revolutionary] War, no official dinner or celebration was complete without 13 toasts, one for each state,\" writes Dickson. \"For many years, the 13 toasts were obligatory at local Fourth of July celebrations.\"\u003c/p>\n\u003cp>Today, the ritual of toasting seems more popular than ever, perhaps a product of movies and cultural references, Dickson says.\u003c/p>\n\u003cp>Toasts have also evolved into something of a verbal souvenir: \"It's something you take home with you as sort of a remembrance of that time.\"\u003c/p>\n\u003cp>We'll certainly do that on Monday night.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LUCKY FOODS for New Year 2013 – We’re Going to Need Them",
"title": "LUCKY FOODS for New Year 2013 – We’re Going to Need Them",
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"content": "\u003cbr>\n\u003cfigure id=\"attachment_53524\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fear-of-13.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fear-of-13.jpeg\" alt=\"In scary 2013, we'll all need lucky foods - pictures by Lila Volkas\" title=\"In scary 2013, we'll all need lucky foods - pictures by Lila Volkas\" width=\"560\" class=\"size-full wp-image-53524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In scary 2013, we'll all need lucky foods - pictures by Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The dawning of 2013 will usher in an interminable, nerve-wracking 365 days for sufferers of \u003ca href=\"http://en.wikipedia.org/wiki/Triskaidekaphobia\">Triskaidekaphobia\u003c/a>, an intense fear of the number \u003ca href=\"http://en.wikipedia.org/wiki/13_%28number%29\">13\u003c/a>. What better way to maximize your odds in this edgy-numbered year than to consume as much luck as possible in the waning hours of 2012? Although four-leaf clovers and rabbits’ feet are not likely to be listed on the menu, there is a smorgasbord of dishes eaten around the world on December 31 believed to guarantee a new year of prosperity, health and good fortune.\u003c/p>\n\u003cfigure id=\"attachment_53525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Spanish-grapes.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Spanish-grapes.jpeg\" alt=\"In Spain, pop 12 grapes at midnight\" title=\"In Spain, pop 12 grapes at midnight\" width=\"560\" class=\"size-full wp-image-53525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Spain, pop 12 grapes at midnight\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>SPAIN\u003c/strong> - Perspicacious Spaniards gobble 12 grapes at the stroke of midnight on New Year’s Eve, one with each chime of the clock. If you’ve got a touch of OCD, pre-seed and peel your grapes, then line them up for a quick countdown.\u003c/p>\n\u003cp>\u003cstrong>ITALY\u003c/strong> – In many lands, eating any food that resembles money is thought to assure a year of bounty. Lentils, black-eyed peas and other beans may not be the spitting image of coins but they swell when cooked and thereby represent an increase in wealth. Italians double their luck with lentils and \u003cem>cotechino\u003c/em>, spicy pork sausages. Pork carries a positive connotation for a bright future, since pigs nuzzle in a forward direction. Following this logic, back-scooting lobsters or backwards-scratching chickens and turkeys would make for an unlucky dinner on December 31.\u003c/p>\n\u003cfigure id=\"attachment_53526\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Italian-pork.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Italian-pork.jpeg\" alt=\"In Italy and Germany, eating pork is lucky (except for the pig)\" title=\"In Italy and Germany, eating pork is lucky (except for the pig)\" width=\"560\" class=\"size-full wp-image-53526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Italy and Germany, eating pork is lucky (except for the pig)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>GERMANY\u003c/strong> – In a country that boasts well over a thousand kinds of sausage, it would be surprising if Germans did not partake in pork for New Year's Eve. The pig comes in many guises: schnitzel, roast pork or sausages, with sauerkraut as a classic accompaniment. As a group of friends dig into sauerkraut, they may wish each other as much goodness and money as the shreds of cabbage in this traditional fermented dish. Soups with little round things (lentils, peas, beans or carrots) are also believed to bring wealth. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Germans’ passion for pigs extends to sweet ones. Cute, chubby, marzipan pigs \u003cem>Glücksschwein\u003c/em> are often exchanged on New Year’s Eve. They epitomize good luck, especially with a shiny coin in their mouth. \u003c/p>\n\u003cfigure id=\"attachment_53528\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/kale.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/kale.jpeg\" alt=\"Kale or other leafy greens on your plate promise greenbacks in your pocket\" title=\"Kale or other leafy greens on your plate promise greenbacks in your pocket\" width=\"560\" class=\"size-full wp-image-53528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale or other leafy greens on your plate promise greenbacks in your pocket\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>DENMARK\u003c/strong> - If you share my conviction that almond paste makes any meal a celebration, Denmark is the place to go for New Year's Eve, where marzipan is the key ingredient in a dramatically tall, ringed cake called \u003cem>Kransekage\u003c/em>. The cone-shaped pastry is constructed of ever smaller concentric circles and is the classic dessert for weddings, birthdays and New Years. In Denmark and other cultures, stewed kale is served for New Years' wealth, since the leafy greens resemble folded money. \u003c/p>\n\u003cp>An old Danish custom is to leap into the new year with your partying friends or family. Just before midnight, everyone climbs up on chairs in their fancy duds, and jumps off into the New Year as the clock strikes 12.\u003c/p>\n\u003cp>\u003cstrong>JAPAN\u003c/strong> – Cleaning the house before New Years in Japan and other cultures lets one start anew with a clean sweep. Homes are decorated with a \u003cem>kagami mochi\u003c/em> – an assemblage of two mochi balls (made of pounded rice) topped with a small orange or tangerine – in the style of a snowman. For New Years Eve, the dish to eat is \u003cem>soba\u003c/em>, long buckwheat noodles that are slurped without chewing to retain their reflection of longevity. More mochi follow on January 1.\u003c/p>\n\u003cfigure id=\"attachment_53529\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Brazil-pomegranate.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Brazil-pomegranate.jpeg\" alt=\"Brazilian pomegranate seeds party down at the beach\" title=\"Brazilian pomegranate seeds party down at the beach\" width=\"560\" class=\"size-full wp-image-53529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brazilian pomegranate seeds party down at the beach\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BRAZIL\u003c/strong> – For the ultimate party, Brazil is hard to top. Join the huge throngs on Rio de Janiero’s beaches (remember it’s summer there) to see the fireworks show at midnight. For extra luck, make 7 wishes as you jump 7 times into the waves. The lucky dish of the day is lentils and rice. Seven is also the number of pomegranate seeds to put in your mouth. But instead of swallowing them, suck the seeds, then wrap the tiny white pits in paper and stick the packet in your wallet to be assured of a year-round supply of money.\u003c/p>\n\u003cp>For more Brazilian luck, dress in all white on the last day of the year, wear new underwear and sleep on clean sheets. And while you are holding that necessary glass of champagne, take three short hops without spilling a drop, then throw the champagne back behind you to let all that is bad stay in the past. (Don’t worry. The person your champagne lands on is supposed to get good luck too.)\u003c/p>\n\u003cp>Despite your feast of lentils, pork, pomegranate, kale and soba, if January gets off to a rocky start, don’t abandon hope. You still have plenty of chances to increase your good fortune for the year ahead. Remember several \u003ca href=\"http://blog.culturaldetective.com/2012/12/20/happy-new-year-sensitivity-to-world-calendars/\">different calendars are observed around the globe\u003c/a>, so not all your friends may be celebrating the New Year on Monday night. Grab every opportunity for good fortune by also chowing down on the lucky foods associated with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Chinese New Years\u003c/a> in February and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/\">Persian New Year\u003c/a> in March.\u003c/p>\n\u003cp>\u003cstrong>HAPPY NEW YEAR\u003c/strong> and\u003cbr>\n\u003cem> Godt nytår\u003c/em> – Danish \u003cbr>\n\u003cem> Prosit Neujahr\u003c/em> – German \u003cbr>\n\u003cem>Buon anno\u003c/em> – Italian \u003cbr>\n\u003cem>Akemashite omedetô\u003c/em> – Japanese \u003cbr>\n\u003cem>Feliz ano novo\u003c/em> – Portugese \u003cbr>\n\u003cem>Feliz año nuevo\u003c/em> – Spanish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Special thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>, for creating the delightful illustrations above. \u003ca href=\"http://lilavolkas.wix.com/artist\">Lila is an artist and photographer\u003c/a>. We previously collaborated on a collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/27/food-speaks-in-many-tongues/\">Food Idioms in 17 languages\u003c/a> and a story about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">Parisian Tea salons\u003c/a>.\u003c/p>\n\n",
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"excerpt": "If you suffer from triskaidekaphobia --an intense fear of the number 13 -- 2013 is going to be a nail-biter. Don't take any chances, eat lucky foods on New Year's Eve to insure a prosperous and healthy year filled with good fortune.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cfigure id=\"attachment_53524\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fear-of-13.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fear-of-13.jpeg\" alt=\"In scary 2013, we'll all need lucky foods - pictures by Lila Volkas\" title=\"In scary 2013, we'll all need lucky foods - pictures by Lila Volkas\" width=\"560\" class=\"size-full wp-image-53524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In scary 2013, we'll all need lucky foods - pictures by Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The dawning of 2013 will usher in an interminable, nerve-wracking 365 days for sufferers of \u003ca href=\"http://en.wikipedia.org/wiki/Triskaidekaphobia\">Triskaidekaphobia\u003c/a>, an intense fear of the number \u003ca href=\"http://en.wikipedia.org/wiki/13_%28number%29\">13\u003c/a>. What better way to maximize your odds in this edgy-numbered year than to consume as much luck as possible in the waning hours of 2012? Although four-leaf clovers and rabbits’ feet are not likely to be listed on the menu, there is a smorgasbord of dishes eaten around the world on December 31 believed to guarantee a new year of prosperity, health and good fortune.\u003c/p>\n\u003cfigure id=\"attachment_53525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Spanish-grapes.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Spanish-grapes.jpeg\" alt=\"In Spain, pop 12 grapes at midnight\" title=\"In Spain, pop 12 grapes at midnight\" width=\"560\" class=\"size-full wp-image-53525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Spain, pop 12 grapes at midnight\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>SPAIN\u003c/strong> - Perspicacious Spaniards gobble 12 grapes at the stroke of midnight on New Year’s Eve, one with each chime of the clock. If you’ve got a touch of OCD, pre-seed and peel your grapes, then line them up for a quick countdown.\u003c/p>\n\u003cp>\u003cstrong>ITALY\u003c/strong> – In many lands, eating any food that resembles money is thought to assure a year of bounty. Lentils, black-eyed peas and other beans may not be the spitting image of coins but they swell when cooked and thereby represent an increase in wealth. Italians double their luck with lentils and \u003cem>cotechino\u003c/em>, spicy pork sausages. Pork carries a positive connotation for a bright future, since pigs nuzzle in a forward direction. Following this logic, back-scooting lobsters or backwards-scratching chickens and turkeys would make for an unlucky dinner on December 31.\u003c/p>\n\u003cfigure id=\"attachment_53526\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Italian-pork.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Italian-pork.jpeg\" alt=\"In Italy and Germany, eating pork is lucky (except for the pig)\" title=\"In Italy and Germany, eating pork is lucky (except for the pig)\" width=\"560\" class=\"size-full wp-image-53526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Italy and Germany, eating pork is lucky (except for the pig)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>GERMANY\u003c/strong> – In a country that boasts well over a thousand kinds of sausage, it would be surprising if Germans did not partake in pork for New Year's Eve. The pig comes in many guises: schnitzel, roast pork or sausages, with sauerkraut as a classic accompaniment. As a group of friends dig into sauerkraut, they may wish each other as much goodness and money as the shreds of cabbage in this traditional fermented dish. Soups with little round things (lentils, peas, beans or carrots) are also believed to bring wealth. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Germans’ passion for pigs extends to sweet ones. Cute, chubby, marzipan pigs \u003cem>Glücksschwein\u003c/em> are often exchanged on New Year’s Eve. They epitomize good luck, especially with a shiny coin in their mouth. \u003c/p>\n\u003cfigure id=\"attachment_53528\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/kale.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/kale.jpeg\" alt=\"Kale or other leafy greens on your plate promise greenbacks in your pocket\" title=\"Kale or other leafy greens on your plate promise greenbacks in your pocket\" width=\"560\" class=\"size-full wp-image-53528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale or other leafy greens on your plate promise greenbacks in your pocket\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>DENMARK\u003c/strong> - If you share my conviction that almond paste makes any meal a celebration, Denmark is the place to go for New Year's Eve, where marzipan is the key ingredient in a dramatically tall, ringed cake called \u003cem>Kransekage\u003c/em>. The cone-shaped pastry is constructed of ever smaller concentric circles and is the classic dessert for weddings, birthdays and New Years. In Denmark and other cultures, stewed kale is served for New Years' wealth, since the leafy greens resemble folded money. \u003c/p>\n\u003cp>An old Danish custom is to leap into the new year with your partying friends or family. Just before midnight, everyone climbs up on chairs in their fancy duds, and jumps off into the New Year as the clock strikes 12.\u003c/p>\n\u003cp>\u003cstrong>JAPAN\u003c/strong> – Cleaning the house before New Years in Japan and other cultures lets one start anew with a clean sweep. Homes are decorated with a \u003cem>kagami mochi\u003c/em> – an assemblage of two mochi balls (made of pounded rice) topped with a small orange or tangerine – in the style of a snowman. For New Years Eve, the dish to eat is \u003cem>soba\u003c/em>, long buckwheat noodles that are slurped without chewing to retain their reflection of longevity. More mochi follow on January 1.\u003c/p>\n\u003cfigure id=\"attachment_53529\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Brazil-pomegranate.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Brazil-pomegranate.jpeg\" alt=\"Brazilian pomegranate seeds party down at the beach\" title=\"Brazilian pomegranate seeds party down at the beach\" width=\"560\" class=\"size-full wp-image-53529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brazilian pomegranate seeds party down at the beach\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BRAZIL\u003c/strong> – For the ultimate party, Brazil is hard to top. Join the huge throngs on Rio de Janiero’s beaches (remember it’s summer there) to see the fireworks show at midnight. For extra luck, make 7 wishes as you jump 7 times into the waves. The lucky dish of the day is lentils and rice. Seven is also the number of pomegranate seeds to put in your mouth. But instead of swallowing them, suck the seeds, then wrap the tiny white pits in paper and stick the packet in your wallet to be assured of a year-round supply of money.\u003c/p>\n\u003cp>For more Brazilian luck, dress in all white on the last day of the year, wear new underwear and sleep on clean sheets. And while you are holding that necessary glass of champagne, take three short hops without spilling a drop, then throw the champagne back behind you to let all that is bad stay in the past. (Don’t worry. The person your champagne lands on is supposed to get good luck too.)\u003c/p>\n\u003cp>Despite your feast of lentils, pork, pomegranate, kale and soba, if January gets off to a rocky start, don’t abandon hope. You still have plenty of chances to increase your good fortune for the year ahead. Remember several \u003ca href=\"http://blog.culturaldetective.com/2012/12/20/happy-new-year-sensitivity-to-world-calendars/\">different calendars are observed around the globe\u003c/a>, so not all your friends may be celebrating the New Year on Monday night. Grab every opportunity for good fortune by also chowing down on the lucky foods associated with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Chinese New Years\u003c/a> in February and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/\">Persian New Year\u003c/a> in March.\u003c/p>\n\u003cp>\u003cstrong>HAPPY NEW YEAR\u003c/strong> and\u003cbr>\n\u003cem> Godt nytår\u003c/em> – Danish \u003cbr>\n\u003cem> Prosit Neujahr\u003c/em> – German \u003cbr>\n\u003cem>Buon anno\u003c/em> – Italian \u003cbr>\n\u003cem>Akemashite omedetô\u003c/em> – Japanese \u003cbr>\n\u003cem>Feliz ano novo\u003c/em> – Portugese \u003cbr>\n\u003cem>Feliz año nuevo\u003c/em> – Spanish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Special thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>, for creating the delightful illustrations above. \u003ca href=\"http://lilavolkas.wix.com/artist\">Lila is an artist and photographer\u003c/a>. We previously collaborated on a collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/27/food-speaks-in-many-tongues/\">Food Idioms in 17 languages\u003c/a> and a story about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">Parisian Tea salons\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Beautiful Winter Salads",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you had a salad? Not a third glass of \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-eggnog\">Straus eggnog\u003c/a>, not a fourth frosted-snowman cookie, not a plate of short ribs oozing into polenta, but something crunchy and made of actual vegetables rather than equal parts bacon, croutons, and blue cheese. \u003c/p>\n\u003cp>Yes, we know: holiday chip-n-dips, Aunt Mavis's much-loved, once-a-year rum balls and better-than-sex bars, peppermint Jo-Jo's singing their siren song. Not to mention the greasy, porky, Spanx-busting allure of pigs-in-a-blanket after three hours of an open bar at your boyfriend's company Christmas party. At this time of year, where can you go, short of a \u003ca href=\"http://sfzc.org/green-gulch\">Green Gulch retreat\u003c/a>, and not find yourself facedown in fondue?\u003c/p>\n\u003cp>So, take it from me, you need a salad right about now. \u003c/p>\n\u003cp>When I worked for a biodynamic farm at the Union Square Greenmarket in New York City a few years ago, we sold bags of greenhouse-grown mache for something like $6 a quarter-pound. And New Yorkers in fur hats and down coats bought the stuff by the pillowcase-sized bagful, because the only other fresh and local options were potatoes and turnips. Long, snowy months would have pass before April, when the first fresh offerings would be pungent, oniony ramps and a handful of foraged fiddleheads. \u003c/p>\n\u003cp>But here, where it's cold enough for hot toddies and sweaters but rarely below freezing, the markets are still in full color-jolted swing. At the Berkeley farmers' market last Thursday, there were inky-purple carrots and kale, pink-hearted watermelon radishes, Spanish radishes black as dirt, Tyler Gold pears and Black Twig apples, persimmons, mandarins, and Meyer lemons glowing like Christmas-tree lights, ruby chard, Boston lettuce, fennel, sweet Japanese turnips, butternut squash and more. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Salads in summer require no thought, only a lavish hand with the tomatoes and basil. In winter, salads are best when composed with a little more artistry, as an integral, balancing part of the meal rather than a lettuce-and-croutons afterthought. So, armed with the crunchy bounty of the winter solstice, now's the time to discover pleasures beyond the hunkered-down hibernation of roasted roots and mashed potatoes. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/strong>.\u003cbr>\nAs crisp and chic as a freshly pressed white shirt. You can make this salad strictly white-on-white, with thinly slivered endive, fennel, and celery heart scattered with half-moons of sweet Tokyo (also known as Japanese or hakurei) turnip over pale fronds of frisee or escarole, perhaps with segments of white grapefruit or pomelo added for their juicy acidity. Or you can add a zing of color with ruby grapefruit and/or thin slices of magenta-centered watermelon radish, as shown here. \u003c/p>\n\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>Its cool crunch and mild bitterness makes a perfect foil for richly flavored wintery dishes, like braised duck legs or French lentils braised in red wine. Because watermelon radishes can be tougher than your typical small red-skinned radish, it's a good idea to shave them as thinly as possible, using a mandoline or the slicing disk of a food processor. Topped with fresh Dungeness crab and an extra squeeze of Meyer lemon, this salad can become a meal in itself. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bulbs fennel, halved\u003cbr>\n2 heads endive, halved\u003cbr>\n4 Japanese turnips, halved\u003cbr>\n3-4 stalks of celery from the heart\u003cbr>\n1 watermelon radish, peeled, or 1 daikon radish, peeled\u003cbr>\n1 grapefruit or pomelo, peeled and segmented\u003cbr>\npale center leaves from 1 head frisee, escarole, or butter (Boston) lettuce\u003cbr>\nSlivered rind and juice of 1 Meyer lemon\u003cbr>\n\u003cem>Vinaigrette:\u003c/em>\u003cbr>\nJuice of 1 Meyer lemon\u003cbr>\n1 tablespoon white wine vinegar or white balsamic vinegar\u003cbr>\n1 tablespoon finely minced shallot\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Let minced shallot macerate in lemon juice, vinegar, salt, and pepper while you prepare the salad. \u003c/p>\n\u003cp>2. Cut fennel, endive, and celery into thin slices on the diagonal. Slice turnips into thin half-moons. If you have a mandoline, shave watermelon radish or daikon into very thin slices; otherwise, cut as thinly as you can. \u003c/p>\n\u003cp>2. Toss sliced vegetables with juice of 1 lemon to prevent browning. \u003c/p>\n\u003cp>3. Cut grapefruit or pomelo in half through the equator. Using a small sharp knife, cut out wedges of fruit, leaving membranes attached to the rind.\u003c/p>\n\u003cp>4. Whisk olive oil into shallot-vinegar mixture. Taste for seasoning, adding pepper, more salt, lemon juice, or olive oil as needed. \u003c/p>\n\u003cp>5. Toss greens, sliced vegetables, and Meyer lemon rind with half the dressing. Taste and add more dressing as needed. Arrange on a platter or individual plates. Top with grapefruit wedges and a sprinkle of sea salt. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/strong>\u003cbr>\nI'm warning you: don't think you can make the toasted, sugar-and-cayenne-dusted pecans used to garnish this salad anytime but right before you serve it. Not because they won't keep--in fact, they'll be just fine made several days in advance--but they're so good, so nutty-crunchy hot and sweet, that your guests will sweep through the kitchen like locusts and hoover up every last nut before you've even folded a napkin or put out a wine glass. \u003c/p>\n\u003cfigure id=\"attachment_53439\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\" alt=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" title=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" width=\"560\" class=\"size-full wp-image-53439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is adapted from a dish I had, and loved, at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf\u003c/a> in Oakland (still going strong after 37 years), and was delighted to find in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a>. A mainstay on my Thanksgiving table, it's just as good, and colorfully cheering, throughout the winter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a> are the round, yellow-orange, flattish ones, which can be eaten while firm.\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Pecans:\u003c/em>\u003cbr>\n1 cup pecan halves\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n1/4 teaspoon sea salt\u003cbr>\ncayenne pepper to taste\u003cbr>\n\u003cem>Dressing:\u003c/em>\u003cbr>\n1 shallot, minced\u003cbr>\n2 sprigs fresh thyme\u003cbr>\n2 tablespoons white wine or champagne vinegar\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n\u003cem>Salad:\u003c/em>\u003cbr>\n2 generous handfuls arugula leaves\u003cbr>\n3 generous handfuls mixed salad greens\u003cbr>\n3 Fuyu persimmons, sliced in thin wedges\u003cbr>\nSeeds of 1 pomegranate\u003cbr>\n4 ounces soft, fresh goat cheese (chevre), crumbled\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make pecans: Preheat oven to 325ºF. Fill a medium-sized saucepan with water and bring to a boil. When water is boiling, drop in pecans and blanch for 2 minutes. Drain. Toss wet pecans with sugar, salt, and a gentle sprinkle of cayenne. Spread out on a baking sheet and bake, stirring occasionally to keep nuts from clumping, until dry and toasty, 10-15 minutes. Remove pan from the oven and scoop nuts onto a plate to cool. \u003c/p>\n\u003cp>2. While pecans are baking, strip thyme leaves off the stalk and let shallots and thyme leaves macerate in the vinegar for at least 20 minutes. Whisk in salt, pepper, and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Just before serving, toss greens and persimmon wedges with half the dressing, adding more as needed. Arrange on individual plates. Top each serving with pomegranate seeds, pecans, and crumbled goat cheese. Sprinkle with a little sea salt and drizzle on a little more dressing if needed. \u003c/p>\n\n",
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"excerpt": "When was the last time you had a salad? Put down the eggnog and cookies and crunch on some of winter's healthy local bounty. Stephanie Rosenbaum offers up two inventive winter salads to brighten your holiday table. ",
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"description": "When was the last time you had a salad? Put down the eggnog and cookies and crunch on some of winter's healthy local bounty. Stephanie Rosenbaum offers up two inventive winter salads to brighten your holiday table. ",
"title": "Beautiful Winter Salads | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you had a salad? Not a third glass of \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-eggnog\">Straus eggnog\u003c/a>, not a fourth frosted-snowman cookie, not a plate of short ribs oozing into polenta, but something crunchy and made of actual vegetables rather than equal parts bacon, croutons, and blue cheese. \u003c/p>\n\u003cp>Yes, we know: holiday chip-n-dips, Aunt Mavis's much-loved, once-a-year rum balls and better-than-sex bars, peppermint Jo-Jo's singing their siren song. Not to mention the greasy, porky, Spanx-busting allure of pigs-in-a-blanket after three hours of an open bar at your boyfriend's company Christmas party. At this time of year, where can you go, short of a \u003ca href=\"http://sfzc.org/green-gulch\">Green Gulch retreat\u003c/a>, and not find yourself facedown in fondue?\u003c/p>\n\u003cp>So, take it from me, you need a salad right about now. \u003c/p>\n\u003cp>When I worked for a biodynamic farm at the Union Square Greenmarket in New York City a few years ago, we sold bags of greenhouse-grown mache for something like $6 a quarter-pound. And New Yorkers in fur hats and down coats bought the stuff by the pillowcase-sized bagful, because the only other fresh and local options were potatoes and turnips. Long, snowy months would have pass before April, when the first fresh offerings would be pungent, oniony ramps and a handful of foraged fiddleheads. \u003c/p>\n\u003cp>But here, where it's cold enough for hot toddies and sweaters but rarely below freezing, the markets are still in full color-jolted swing. At the Berkeley farmers' market last Thursday, there were inky-purple carrots and kale, pink-hearted watermelon radishes, Spanish radishes black as dirt, Tyler Gold pears and Black Twig apples, persimmons, mandarins, and Meyer lemons glowing like Christmas-tree lights, ruby chard, Boston lettuce, fennel, sweet Japanese turnips, butternut squash and more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Salads in summer require no thought, only a lavish hand with the tomatoes and basil. In winter, salads are best when composed with a little more artistry, as an integral, balancing part of the meal rather than a lettuce-and-croutons afterthought. So, armed with the crunchy bounty of the winter solstice, now's the time to discover pleasures beyond the hunkered-down hibernation of roasted roots and mashed potatoes. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/strong>.\u003cbr>\nAs crisp and chic as a freshly pressed white shirt. You can make this salad strictly white-on-white, with thinly slivered endive, fennel, and celery heart scattered with half-moons of sweet Tokyo (also known as Japanese or hakurei) turnip over pale fronds of frisee or escarole, perhaps with segments of white grapefruit or pomelo added for their juicy acidity. Or you can add a zing of color with ruby grapefruit and/or thin slices of magenta-centered watermelon radish, as shown here. \u003c/p>\n\u003cfigure id=\"attachment_53435\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000.jpg\" alt=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" title=\"White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\" width=\"560\" class=\"size-full wp-image-53435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">White-on-White Salad: Endive, Tokyo Turnips, Fennel, & Grapefruit\u003c/figcaption>\u003c/figure>\n\u003cp>Its cool crunch and mild bitterness makes a perfect foil for richly flavored wintery dishes, like braised duck legs or French lentils braised in red wine. Because watermelon radishes can be tougher than your typical small red-skinned radish, it's a good idea to shave them as thinly as possible, using a mandoline or the slicing disk of a food processor. Topped with fresh Dungeness crab and an extra squeeze of Meyer lemon, this salad can become a meal in itself. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bulbs fennel, halved\u003cbr>\n2 heads endive, halved\u003cbr>\n4 Japanese turnips, halved\u003cbr>\n3-4 stalks of celery from the heart\u003cbr>\n1 watermelon radish, peeled, or 1 daikon radish, peeled\u003cbr>\n1 grapefruit or pomelo, peeled and segmented\u003cbr>\npale center leaves from 1 head frisee, escarole, or butter (Boston) lettuce\u003cbr>\nSlivered rind and juice of 1 Meyer lemon\u003cbr>\n\u003cem>Vinaigrette:\u003c/em>\u003cbr>\nJuice of 1 Meyer lemon\u003cbr>\n1 tablespoon white wine vinegar or white balsamic vinegar\u003cbr>\n1 tablespoon finely minced shallot\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\nSalt and freshly ground pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Let minced shallot macerate in lemon juice, vinegar, salt, and pepper while you prepare the salad. \u003c/p>\n\u003cp>2. Cut fennel, endive, and celery into thin slices on the diagonal. Slice turnips into thin half-moons. If you have a mandoline, shave watermelon radish or daikon into very thin slices; otherwise, cut as thinly as you can. \u003c/p>\n\u003cp>2. Toss sliced vegetables with juice of 1 lemon to prevent browning. \u003c/p>\n\u003cp>3. Cut grapefruit or pomelo in half through the equator. Using a small sharp knife, cut out wedges of fruit, leaving membranes attached to the rind.\u003c/p>\n\u003cp>4. Whisk olive oil into shallot-vinegar mixture. Taste for seasoning, adding pepper, more salt, lemon juice, or olive oil as needed. \u003c/p>\n\u003cp>5. Toss greens, sliced vegetables, and Meyer lemon rind with half the dressing. Taste and add more dressing as needed. Arrange on a platter or individual plates. Top with grapefruit wedges and a sprinkle of sea salt. \u003c/p>\n\u003cp>RECIPE: \u003cstrong>Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/strong>\u003cbr>\nI'm warning you: don't think you can make the toasted, sugar-and-cayenne-dusted pecans used to garnish this salad anytime but right before you serve it. Not because they won't keep--in fact, they'll be just fine made several days in advance--but they're so good, so nutty-crunchy hot and sweet, that your guests will sweep through the kitchen like locusts and hoover up every last nut before you've even folded a napkin or put out a wine glass. \u003c/p>\n\u003cfigure id=\"attachment_53439\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/salad1000a.jpg\" alt=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" title=\"Persimmon, Pomegranate, Pecan Salad with Goat Cheese\" width=\"560\" class=\"size-full wp-image-53439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persimmon, Pomegranate, Pecan Salad with Goat Cheese\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is adapted from a dish I had, and loved, at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf\u003c/a> in Oakland (still going strong after 37 years), and was delighted to find in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a>. A mainstay on my Thanksgiving table, it's just as good, and colorfully cheering, throughout the winter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu persimmons\u003c/a> are the round, yellow-orange, flattish ones, which can be eaten while firm.\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Pecans:\u003c/em>\u003cbr>\n1 cup pecan halves\u003cbr>\n1 1/2 tablespoons sugar\u003cbr>\n1/4 teaspoon sea salt\u003cbr>\ncayenne pepper to taste\u003cbr>\n\u003cem>Dressing:\u003c/em>\u003cbr>\n1 shallot, minced\u003cbr>\n2 sprigs fresh thyme\u003cbr>\n2 tablespoons white wine or champagne vinegar\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n\u003cem>Salad:\u003c/em>\u003cbr>\n2 generous handfuls arugula leaves\u003cbr>\n3 generous handfuls mixed salad greens\u003cbr>\n3 Fuyu persimmons, sliced in thin wedges\u003cbr>\nSeeds of 1 pomegranate\u003cbr>\n4 ounces soft, fresh goat cheese (chevre), crumbled\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make pecans: Preheat oven to 325ºF. Fill a medium-sized saucepan with water and bring to a boil. When water is boiling, drop in pecans and blanch for 2 minutes. Drain. Toss wet pecans with sugar, salt, and a gentle sprinkle of cayenne. Spread out on a baking sheet and bake, stirring occasionally to keep nuts from clumping, until dry and toasty, 10-15 minutes. Remove pan from the oven and scoop nuts onto a plate to cool. \u003c/p>\n\u003cp>2. While pecans are baking, strip thyme leaves off the stalk and let shallots and thyme leaves macerate in the vinegar for at least 20 minutes. Whisk in salt, pepper, and olive oil. Taste for seasoning. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Just before serving, toss greens and persimmon wedges with half the dressing, adding more as needed. Arrange on individual plates. Top each serving with pomegranate seeds, pecans, and crumbled goat cheese. Sprinkle with a little sea salt and drizzle on a little more dressing if needed. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Absinthe Jellies: I Got Them from Tom",
"title": "Absinthe Jellies: I Got Them from Tom",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Jellies.png\">\u003cimg class=\"alignleft size-medium wp-image-53422\" title=\"Absinthe Jellies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Jellies-300x300.png\" alt=\"Absinthe Jellies\" width=\"300\" height=\"300\">\u003c/a>I entered this joyous season with a couple of heart-chilling stories I wanted to share with the world and some fun recipes to match.\u003c/p>\n\u003cp>Unfortunately, the point driven home to me for the Holidays was that my capacity for coming up with interesting ideas is not always paired with the culinary talent for bringing them to fruition: the pot pie recipe I threw myself into wound up being thrown in the garbage, the Salted Carmelite nun candies I wanted to give out for Christmas looked warped and depressed in their nasty looking habits. I dare not go on. I will say that even my ability to fix myself a bowl of cereal with confidence was suspect.\u003c/p>\n\u003cp>It was enough to drive a person to drink.\u003c/p>\n\u003cp>Fortunately, I recalled the eternal wisdom of the great Maria von Trapp who once said to her flock, \"Wenn der Herr eine Tür schließt, irgendwo Er öffnet ein Fenster,\" which roughly translates (and I do mean roughly) to \"When the Lord closes the door on your edible nun idea, somewhere he opens a window.\"\u003c/p>\n\u003cp>As luck would have it, that window happened to shine a divine light upon my liquor shelf. Even more fortunate was the fact that I happened to be browsing the internet reading up on Tom Lehrer, the great mid-20th Century composer of such songs as \"Poisoning Pigeons in The Park\" and \"The Masochism Tango.\" It was if by some unseen force that I was willed to read the Wikipedia passage that mentioned Professor Lehrer's (spurious) claim to have invented the Jell-O shot as a way to circumvent alcohol restrictions while working at Los Alamos Labs in New Mexico.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, just like that, faith in my cooking abilities was restored like a Christmas miracle. Or maybe it was just the booze talking.\u003c/p>\n\u003cp>Whatever the case, it is thanks to Maria von Trapp, God, Tom Lehrer, and that bottle of absinthe collecting dust on my liquor shelf that I am able to bring you a recipe that is sure to please (and thoroughly sozzle) your loved ones, just in time for the Holidays.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Absinthe Jellies\u003c/strong>\u003c/p>\n\u003cp>These jellies are not for children, which is a good thing because in all likelihood, they would not like them. They are what they are, which is incredibly alcoholic. 110 proof. Please serve, suck, and chew them responsibly.\u003c/p>\n\u003cp>Makes enough to summon a legion of green fairies for you and all of your adult loved ones.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups of water\u003c/li>\n\u003cli>8 (1/4 ounce) packets of unflavored gelatin\u003c/li>\n\u003cli>1 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cups of absinthe\u003c/li>\n\u003cli>2 drops of green food coloring (this is not entirely necessary, but it does make them more appealing)\u003c/li>\n\u003cli>Plenty more granulated sugar for coating.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the water into a medium saucepan and sprinkle the gelatin evenly over the surface. Leave unmolested for about five minutes, until the gelatin softens. Add one cup of sugar and whisk to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Over low heat, stir the mixture with a rubber spatula, scraping down the sides of the pan as necessary until the sugar and gelatin are fully dissolved. It will take about 8 minutes to attain this state. Whatever you do, DO NOT BOIL. DO NOT EVEN SIMMER or the gelatin will not set properly and you will have wasted a lot of very expensive liquor, which is a crime in every state except Nevada.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove your pan of gelatin from the heat, add the absinthe and food coloring, then stir until all is well combined. If there is extra absinthe left in your absinthe bottle, wait until you have finished preparing this recipe until you drink it. Otherwise, I cannot claim responsibility for what happens.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place an 8x8\" Pyrex baking dish onto a small baking sheet or tray that will fit such a thing, then pour your gelatin into the Pyrex dish. Place in your refrigerator to allow the near-liquid goo to cool and firm-- at least 2 hours or, better yet, over night. There is no need to cover your gelatin unless you also have left items such as creamed herring or durian fruit uncovered in the same refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To release your gelatin from its Pyrex confines, dip the container into hot water and (starting from the number one) count to the number seven. After you have wiped the bottom and sides of the Pyrex, place a small cutting board over the top of the container and quickly flip it upside down. The gelatin should now be released on its own recognizance. If it does not, repeat the t water trick and try again. Return the now-freed gelatin (still on the cutting board) to the refrigerator for a few minutes to the top and sides to re-firm themselves if necessary. Remove them only when you are ready to cut and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Butt-Plug.png\">\u003cimg class=\"alignright size-medium wp-image-53421\" title=\"Absinthe Butt Plug\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Butt-Plug-300x300.png\" alt=\"\" width=\"300\" height=\"300\">\u003c/a>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Slice the gelatin into any size you wish. If you have made the error of pouring some of the gelatin into an ice cream soda glass, thinking that it might make for an amusing Christmas Tree-like shape, think again. You will end up with something that looks like an advanced-level sex toy (see: photo on right). Small one-to-two bite squares are ideal and much less disturbing to friends and family.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli>When you have sliced the gelatin into cubes, roll them in sugar, shaking off the excess. Serve immediately* to people you would like to see very drunk. If you decide against rolling them in sugar, they will not weep, but remain miraculously stable. However, they won't be as sweet. Do with them what you will.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*When I say \"immediately,\" I mean \"immediately.\" These jellies are so laden with alcohol that the will begin to weep if left unattended without refrigeration which, coincidentally, is what the angels will do on your behalf if you eat too many of them. Should this occur (the weeping of the jellies, not the angels), re-roll them again in sugar before serving seconds.\u003c/p>\n\n",
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"excerpt": "These jellies are not for children, which is a good thing because in all likelihood, they would not like them. They are what they are, which is incredibly alcoholic. 110 proof. Please serve, suck, and chew them responsibly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Jellies.png\">\u003cimg class=\"alignleft size-medium wp-image-53422\" title=\"Absinthe Jellies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Jellies-300x300.png\" alt=\"Absinthe Jellies\" width=\"300\" height=\"300\">\u003c/a>I entered this joyous season with a couple of heart-chilling stories I wanted to share with the world and some fun recipes to match.\u003c/p>\n\u003cp>Unfortunately, the point driven home to me for the Holidays was that my capacity for coming up with interesting ideas is not always paired with the culinary talent for bringing them to fruition: the pot pie recipe I threw myself into wound up being thrown in the garbage, the Salted Carmelite nun candies I wanted to give out for Christmas looked warped and depressed in their nasty looking habits. I dare not go on. I will say that even my ability to fix myself a bowl of cereal with confidence was suspect.\u003c/p>\n\u003cp>It was enough to drive a person to drink.\u003c/p>\n\u003cp>Fortunately, I recalled the eternal wisdom of the great Maria von Trapp who once said to her flock, \"Wenn der Herr eine Tür schließt, irgendwo Er öffnet ein Fenster,\" which roughly translates (and I do mean roughly) to \"When the Lord closes the door on your edible nun idea, somewhere he opens a window.\"\u003c/p>\n\u003cp>As luck would have it, that window happened to shine a divine light upon my liquor shelf. Even more fortunate was the fact that I happened to be browsing the internet reading up on Tom Lehrer, the great mid-20th Century composer of such songs as \"Poisoning Pigeons in The Park\" and \"The Masochism Tango.\" It was if by some unseen force that I was willed to read the Wikipedia passage that mentioned Professor Lehrer's (spurious) claim to have invented the Jell-O shot as a way to circumvent alcohol restrictions while working at Los Alamos Labs in New Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, just like that, faith in my cooking abilities was restored like a Christmas miracle. Or maybe it was just the booze talking.\u003c/p>\n\u003cp>Whatever the case, it is thanks to Maria von Trapp, God, Tom Lehrer, and that bottle of absinthe collecting dust on my liquor shelf that I am able to bring you a recipe that is sure to please (and thoroughly sozzle) your loved ones, just in time for the Holidays.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Absinthe Jellies\u003c/strong>\u003c/p>\n\u003cp>These jellies are not for children, which is a good thing because in all likelihood, they would not like them. They are what they are, which is incredibly alcoholic. 110 proof. Please serve, suck, and chew them responsibly.\u003c/p>\n\u003cp>Makes enough to summon a legion of green fairies for you and all of your adult loved ones.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups of water\u003c/li>\n\u003cli>8 (1/4 ounce) packets of unflavored gelatin\u003c/li>\n\u003cli>1 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cups of absinthe\u003c/li>\n\u003cli>2 drops of green food coloring (this is not entirely necessary, but it does make them more appealing)\u003c/li>\n\u003cli>Plenty more granulated sugar for coating.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the water into a medium saucepan and sprinkle the gelatin evenly over the surface. Leave unmolested for about five minutes, until the gelatin softens. Add one cup of sugar and whisk to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Over low heat, stir the mixture with a rubber spatula, scraping down the sides of the pan as necessary until the sugar and gelatin are fully dissolved. It will take about 8 minutes to attain this state. Whatever you do, DO NOT BOIL. DO NOT EVEN SIMMER or the gelatin will not set properly and you will have wasted a lot of very expensive liquor, which is a crime in every state except Nevada.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove your pan of gelatin from the heat, add the absinthe and food coloring, then stir until all is well combined. If there is extra absinthe left in your absinthe bottle, wait until you have finished preparing this recipe until you drink it. Otherwise, I cannot claim responsibility for what happens.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place an 8x8\" Pyrex baking dish onto a small baking sheet or tray that will fit such a thing, then pour your gelatin into the Pyrex dish. Place in your refrigerator to allow the near-liquid goo to cool and firm-- at least 2 hours or, better yet, over night. There is no need to cover your gelatin unless you also have left items such as creamed herring or durian fruit uncovered in the same refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To release your gelatin from its Pyrex confines, dip the container into hot water and (starting from the number one) count to the number seven. After you have wiped the bottom and sides of the Pyrex, place a small cutting board over the top of the container and quickly flip it upside down. The gelatin should now be released on its own recognizance. If it does not, repeat the t water trick and try again. Return the now-freed gelatin (still on the cutting board) to the refrigerator for a few minutes to the top and sides to re-firm themselves if necessary. Remove them only when you are ready to cut and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Butt-Plug.png\">\u003cimg class=\"alignright size-medium wp-image-53421\" title=\"Absinthe Butt Plug\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Absinthe-Butt-Plug-300x300.png\" alt=\"\" width=\"300\" height=\"300\">\u003c/a>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Slice the gelatin into any size you wish. If you have made the error of pouring some of the gelatin into an ice cream soda glass, thinking that it might make for an amusing Christmas Tree-like shape, think again. You will end up with something that looks like an advanced-level sex toy (see: photo on right). Small one-to-two bite squares are ideal and much less disturbing to friends and family.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp> \u003c/p>\n\u003col>\n\u003cli>When you have sliced the gelatin into cubes, roll them in sugar, shaking off the excess. Serve immediately* to people you would like to see very drunk. If you decide against rolling them in sugar, they will not weep, but remain miraculously stable. However, they won't be as sweet. Do with them what you will.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*When I say \"immediately,\" I mean \"immediately.\" These jellies are so laden with alcohol that the will begin to weep if left unattended without refrigeration which, coincidentally, is what the angels will do on your behalf if you eat too many of them. Should this occur (the weeping of the jellies, not the angels), re-roll them again in sugar before serving seconds.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Apple Crumb Cake: A Naughty Version of the Nice",
"title": "Apple Crumb Cake: A Naughty Version of the Nice",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-62.jpg\" alt=\"Apple Crumb Cake\" title=\"Apple Crumb Cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52126\">\u003c/a>\u003cbr>\n\u003cem>Apple Crumb Cake\u003c/em>\u003c/p>\n\u003cp>I first tasted this \u003cstrong>apple cake\u003c/strong> at a lovely brunch my friend, Leslie, hosted about a year ago. It was a simple, satisfying cake, full of juicy chunks of apples, warm spices, and a bit of crunch on the surface and around the edges. As I helped myself to a second serving, I grilled Leslie for the details and she promised it was silly easy -- a one bowl affair that didn’t even require a mixer. Sold. \u003c/p>\n\u003cp>Leslie’s apple cake is awesome as is. I made minor tweaks to it, cutting down a bit of the sugar and swapping in olive oil for the light vegetable oil. This cake feels wholesome. The kind of breakfast cake or snacking cake I could whip up on a whim and eat without feeling guilty. \u003c/p>\n\u003cp>Sometimes though, times call for something...well, a little less wholesome. Sorry Les, I got nasty with this apple cake. I added two sticks of butter and layered it with thick swaths of decadent New York-style crumb topping. I know, I’m a depraved soul. Forgive me. Or, um...thank me. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-25.jpg\" alt=\"Bring on the crumb\" title=\"Bring on the crumb\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52123\">\u003c/a>\u003cbr>\n\u003cem>Bring on the crumb\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The inspiration for the crumb topping comes from one of my favorite baking blogs, \u003ca href=\"http://www.culinaryconcoctionsbypeabody.com/2010/07/13/baker-superiority-complex/\">Culinary Concoctions by Peabody\u003c/a>. Peabody and I met on a press trip over \u003ca href=\"http://lickmyspoon.com/events/harry-david-the-people-behind-the-pears/\">Harry & David pears\u003c/a> and I immediately respected her immodest use of butter. Peabody didn’t let me down, and indeed I found what I was looking for on her site. A thick, cakey, swoon-inducing crumb topping, the kind you find perched on top of old fashioned crumb cakes or crumb cake doughnuts, the kind that those Hostess Crumb Cakes never have enough of. \u003c/p>\n\u003cp>And then I had another brilliant idea. What’s better than crumb topping? Well, three layers of crumb topping, of course. Why be stingy with the good stuff?\u003c/p>\n\u003cp>The best part is, this is still a pretty low-maintenance cake. It basically requires three main steps:\u003c/p>\n\u003cp>\u003cstrong>#1: Make the crumb topping\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-7.jpg\" alt=\"New York Style Crumb Topping\" title=\"New York Style Crumb Topping\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52122\">\u003c/a>\u003cbr>\n\u003cem>New York Style Crumb Topping\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>#2: Make the apple cake batter\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-64.jpg\" alt=\"Apple cake batter\" title=\"Apple cake batter\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-52128\">\u003c/a>\u003cbr>\n\u003cem>Apple cake batter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>#3: Layer it all together: crumb, apples, crumb, apples, crumb.\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-65.jpg\" alt=\"Layers of goodness\" title=\"Layers of goodness\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-52129\">\u003c/a>\u003cbr>\n\u003cem>Layers of goodness\u003c/em>\u003c/p>\n\u003cp>Really though, when all is said and done, you kind of lose track of where the crumb layers end and where the apple cake starts, and it all becomes one heavenly morsel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-53.jpg\" alt=\"apple crumb cake\" title=\"apple crumb cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52124\">\u003c/a>\u003cbr>\n\u003cem>Heaven\u003c/em>\u003c/p>\n\u003cp>This \u003cstrong>Apple Crumb Cake\u003c/strong> is simply out of this world. It has a comforting heft to it. It will remind you of apple picking and old fashioned doughnut shops. The cake on its own is wonderful, but the crumb topping just pushes it over the edge.\u003c/p>\n\u003cp>And, think of it this way...you now have a naughty \u003cem>and\u003c/em> nice version to choose from!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-63.jpg\" alt=\"Apple Crumb Cake with Glaze\" title=\"Apple Crumb Cake with Glaze\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52127\">\u003c/a>\u003cbr>\n\u003cem>Apple Crumb Cake with Glaze\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apple Crumb Cake\u003c/strong>\u003cbr>\n\u003cem>This is officially my new favorite coffee/breakfast/snack/anytime cake. It has a comforting heft to it. It will remind you of apple picking and old fashioned donut shops. The cake on its own is wonderful, but the crumb topping makes it swoon-worthy. You will eat every last crumb. Promise.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Apple Cake:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 cups granulated sugar\u003cbr>\n1 1/4 cup olive oil\u003cbr>\n2 eggs\u003cbr>\n3 cups flour\u003cbr>\n1 tsp baking soda\u003cbr>\n1 tsp salt\u003cbr>\n2 tsp cinnamon\u003cbr>\n2 medium apples, peeled, cored, and diced (about 3 cups) – I used 1 Granny Smith and 1 Honeycrisp\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Crumb Topping and Layers:\u003c/em>\u003c/strong>\u003cbr>\n2/3 cup granulated sugar\u003cbr>\n2/3 cup brown sugar\u003cbr>\n1 1/2 tsp. ground cinnamon\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1 cup (2 sticks) unsalted butter, melted and still warm\u003cbr>\n3 1/2 cups cake flour *\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350 F.\u003c/li>\n\u003cli>\u003cstrong>\u003cem>Make the crumb topping:\u003c/em>\u003c/strong> Whisk sugars, cinnamon, salt, and butter in a medium bowl to combine. Add cake flour and stir with a spatula or spoon until the mixture resembles thick crumbles; set aside to cool to room temperature, 10-15 minutes.\u003c/li>\n\u003cli>\u003cstrong>\u003cem>Make the apple cake batter:\u003c/em>\u003c/strong> Put all ingredients in one large bowl. Mix with your hands, gently, but thoroughly (do not use a spoon or mixer).\u003c/li>\n\u003cli>\u003cstrong>\u003cem>Assemble:\u003c/em>\u003c/strong> Lightly grease your bundt pan (or 9x13 pan). Now layer your crumb topping and apple cake mixture. Start with a bottom layer of a third of the crumb mixture, then half of the batter, second third of the crumbs, remaining half of the batter, and finally, the last of the crumbs.\u003c/li>\n\u003cli>Bake for 1 hour. Test that it’s done by inserting a knife or skewer. If it comes out clean it’s done. Loosen the edges with the edge of a knife and invert the cake onto your serving plate to cool.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Cook’s Note: I think that this cake is plenty sweet as it is, but if you are looking to bring this over the edge on the presentation and indulgence front, feel free to drizzle on some powdered sugar icing after the cake has fully cooled. Recipe for the glaze below for your sweet tooth pleasure: \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Powdered Sugar Icing (aka White Fondant Glaze)\u003c/em>\u003c/strong>\u003cbr>\n\u003cem>Recipe from The Bread Baker’s Apprentice by Peter Reinhart.\u003c/em>\u003c/p>\n\u003cp>4 cups powdered sugar\u003cbr>\n6 tablespoons (or up to 1/2 cup) warm milk\u003cbr>\n1 teaspoon vanilla\u003c/p>\n\u003cp>Sift 4 cups of powdered sugar into a bowl. Slowly add 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Only add as much milk as is needed to make a thick, smooth paste. Whisk in the vanilla. \u003c/p>\n\u003cp>\u003cem>* If you don’t have cake flour, you can substitute using this handy formula:\u003cbr>\n1 cup AP flour – 2 tablespoons AP flour + 2 tablespoons corn starch = 1 cup cake flour.\u003cbr>\nBe sure to sift everything well, 3-4 times, before using.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-59.jpg\" alt=\"Apple Crumb Cake\" title=\"Apple Crumb Cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52125\">\u003c/a>\u003cbr>\n\u003cem>Apple Crumb Cake: Naughty.\u003c/em>\u003c/p>\n\n",
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"excerpt": "This is officially my new favorite coffee/breakfast/snack/anytime cake. It has a comforting heft to it. It will remind you of apple picking and old fashioned donut shops. The cake on its own is wonderful, but the crumb topping makes it swoon-worthy. You will eat every last crumb. Promise.",
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"description": "This is officially my new favorite coffee/breakfast/snack/anytime cake. It has a comforting heft to it. It will remind you of apple picking and old fashioned donut shops. The cake on its own is wonderful, but the crumb topping makes it swoon-worthy. You will eat every last crumb. Promise.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-62.jpg\" alt=\"Apple Crumb Cake\" title=\"Apple Crumb Cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52126\">\u003c/a>\u003cbr>\n\u003cem>Apple Crumb Cake\u003c/em>\u003c/p>\n\u003cp>I first tasted this \u003cstrong>apple cake\u003c/strong> at a lovely brunch my friend, Leslie, hosted about a year ago. It was a simple, satisfying cake, full of juicy chunks of apples, warm spices, and a bit of crunch on the surface and around the edges. As I helped myself to a second serving, I grilled Leslie for the details and she promised it was silly easy -- a one bowl affair that didn’t even require a mixer. Sold. \u003c/p>\n\u003cp>Leslie’s apple cake is awesome as is. I made minor tweaks to it, cutting down a bit of the sugar and swapping in olive oil for the light vegetable oil. This cake feels wholesome. The kind of breakfast cake or snacking cake I could whip up on a whim and eat without feeling guilty. \u003c/p>\n\u003cp>Sometimes though, times call for something...well, a little less wholesome. Sorry Les, I got nasty with this apple cake. I added two sticks of butter and layered it with thick swaths of decadent New York-style crumb topping. I know, I’m a depraved soul. Forgive me. Or, um...thank me. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-25.jpg\" alt=\"Bring on the crumb\" title=\"Bring on the crumb\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52123\">\u003c/a>\u003cbr>\n\u003cem>Bring on the crumb\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The inspiration for the crumb topping comes from one of my favorite baking blogs, \u003ca href=\"http://www.culinaryconcoctionsbypeabody.com/2010/07/13/baker-superiority-complex/\">Culinary Concoctions by Peabody\u003c/a>. Peabody and I met on a press trip over \u003ca href=\"http://lickmyspoon.com/events/harry-david-the-people-behind-the-pears/\">Harry & David pears\u003c/a> and I immediately respected her immodest use of butter. Peabody didn’t let me down, and indeed I found what I was looking for on her site. A thick, cakey, swoon-inducing crumb topping, the kind you find perched on top of old fashioned crumb cakes or crumb cake doughnuts, the kind that those Hostess Crumb Cakes never have enough of. \u003c/p>\n\u003cp>And then I had another brilliant idea. What’s better than crumb topping? Well, three layers of crumb topping, of course. Why be stingy with the good stuff?\u003c/p>\n\u003cp>The best part is, this is still a pretty low-maintenance cake. It basically requires three main steps:\u003c/p>\n\u003cp>\u003cstrong>#1: Make the crumb topping\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-7.jpg\" alt=\"New York Style Crumb Topping\" title=\"New York Style Crumb Topping\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52122\">\u003c/a>\u003cbr>\n\u003cem>New York Style Crumb Topping\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>#2: Make the apple cake batter\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-64.jpg\" alt=\"Apple cake batter\" title=\"Apple cake batter\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-52128\">\u003c/a>\u003cbr>\n\u003cem>Apple cake batter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>#3: Layer it all together: crumb, apples, crumb, apples, crumb.\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-65.jpg\" alt=\"Layers of goodness\" title=\"Layers of goodness\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-52129\">\u003c/a>\u003cbr>\n\u003cem>Layers of goodness\u003c/em>\u003c/p>\n\u003cp>Really though, when all is said and done, you kind of lose track of where the crumb layers end and where the apple cake starts, and it all becomes one heavenly morsel. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-53.jpg\" alt=\"apple crumb cake\" title=\"apple crumb cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52124\">\u003c/a>\u003cbr>\n\u003cem>Heaven\u003c/em>\u003c/p>\n\u003cp>This \u003cstrong>Apple Crumb Cake\u003c/strong> is simply out of this world. It has a comforting heft to it. It will remind you of apple picking and old fashioned doughnut shops. The cake on its own is wonderful, but the crumb topping just pushes it over the edge.\u003c/p>\n\u003cp>And, think of it this way...you now have a naughty \u003cem>and\u003c/em> nice version to choose from!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-63.jpg\" alt=\"Apple Crumb Cake with Glaze\" title=\"Apple Crumb Cake with Glaze\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52127\">\u003c/a>\u003cbr>\n\u003cem>Apple Crumb Cake with Glaze\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apple Crumb Cake\u003c/strong>\u003cbr>\n\u003cem>This is officially my new favorite coffee/breakfast/snack/anytime cake. It has a comforting heft to it. It will remind you of apple picking and old fashioned donut shops. The cake on its own is wonderful, but the crumb topping makes it swoon-worthy. You will eat every last crumb. Promise.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Apple Cake:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 cups granulated sugar\u003cbr>\n1 1/4 cup olive oil\u003cbr>\n2 eggs\u003cbr>\n3 cups flour\u003cbr>\n1 tsp baking soda\u003cbr>\n1 tsp salt\u003cbr>\n2 tsp cinnamon\u003cbr>\n2 medium apples, peeled, cored, and diced (about 3 cups) – I used 1 Granny Smith and 1 Honeycrisp\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Crumb Topping and Layers:\u003c/em>\u003c/strong>\u003cbr>\n2/3 cup granulated sugar\u003cbr>\n2/3 cup brown sugar\u003cbr>\n1 1/2 tsp. ground cinnamon\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1 cup (2 sticks) unsalted butter, melted and still warm\u003cbr>\n3 1/2 cups cake flour *\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350 F.\u003c/li>\n\u003cli>\u003cstrong>\u003cem>Make the crumb topping:\u003c/em>\u003c/strong> Whisk sugars, cinnamon, salt, and butter in a medium bowl to combine. Add cake flour and stir with a spatula or spoon until the mixture resembles thick crumbles; set aside to cool to room temperature, 10-15 minutes.\u003c/li>\n\u003cli>\u003cstrong>\u003cem>Make the apple cake batter:\u003c/em>\u003c/strong> Put all ingredients in one large bowl. Mix with your hands, gently, but thoroughly (do not use a spoon or mixer).\u003c/li>\n\u003cli>\u003cstrong>\u003cem>Assemble:\u003c/em>\u003c/strong> Lightly grease your bundt pan (or 9x13 pan). Now layer your crumb topping and apple cake mixture. Start with a bottom layer of a third of the crumb mixture, then half of the batter, second third of the crumbs, remaining half of the batter, and finally, the last of the crumbs.\u003c/li>\n\u003cli>Bake for 1 hour. Test that it’s done by inserting a knife or skewer. If it comes out clean it’s done. Loosen the edges with the edge of a knife and invert the cake onto your serving plate to cool.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Cook’s Note: I think that this cake is plenty sweet as it is, but if you are looking to bring this over the edge on the presentation and indulgence front, feel free to drizzle on some powdered sugar icing after the cake has fully cooled. Recipe for the glaze below for your sweet tooth pleasure: \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Powdered Sugar Icing (aka White Fondant Glaze)\u003c/em>\u003c/strong>\u003cbr>\n\u003cem>Recipe from The Bread Baker’s Apprentice by Peter Reinhart.\u003c/em>\u003c/p>\n\u003cp>4 cups powdered sugar\u003cbr>\n6 tablespoons (or up to 1/2 cup) warm milk\u003cbr>\n1 teaspoon vanilla\u003c/p>\n\u003cp>Sift 4 cups of powdered sugar into a bowl. Slowly add 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Only add as much milk as is needed to make a thick, smooth paste. Whisk in the vanilla. \u003c/p>\n\u003cp>\u003cem>* If you don’t have cake flour, you can substitute using this handy formula:\u003cbr>\n1 cup AP flour – 2 tablespoons AP flour + 2 tablespoons corn starch = 1 cup cake flour.\u003cbr>\nBe sure to sift everything well, 3-4 times, before using.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2012-11-10-apple-crumb-cake-59.jpg\" alt=\"Apple Crumb Cake\" title=\"Apple Crumb Cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52125\">\u003c/a>\u003cbr>\n\u003cem>Apple Crumb Cake: Naughty.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cranberry & Rosemary White \"Christmas\" Sangria",
"title": "Cranberry & Rosemary White \"Christmas\" Sangria",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I love a seasonal sangria. The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. But please tell me what you think of it in the comment section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\">\u003cimg class=\"alignnone size-full wp-image-53242\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cranberry & Rosemary White Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 apples, granny smith and a braeburn\u003c/li>\n\u003cli>1 heaping cup of fresh cranberries\u003c/li>\n\u003cli>1 large sprig of fresh rosemary, extra for garnish\u003c/li>\n\u003cli>1 bottle of Pinot Grigio\u003c/li>\n\u003cli>1/2 cup of white grape juice\u003c/li>\n\u003cli>1/4 cup of sugar, more for garnish\u003c/li>\n\u003cli>1 can of club soda\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Sangria is a fairly simple recipe. It's pretty much chop, pour, stir, get drunk, and wake up next to someone you don't know. The real work is in the wine selection and choosing which fruit to use. It is Christmas time so I was craving a cranberry sangria. In fact, I been craving cranberries all month. Did you see my \u003ca title=\"Boozy & Baked Cranberry Sauce\" href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy Cranberries\u003c/a> or the \u003ca title=\"Roasted Cranberry & Brie Grilled Cheese\" href=\"http://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/\">Cranberry Grilled Cheese\u003c/a> I made?\u003c/p>\n\u003cp>[contextly_sidebar id=\"duHPt43jfl77VsgTmVqrkYCFUJpDhmKG\"]2. You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it...dinner. I mean, it has food in it so that counts, right?\u003c/p>\n\u003cp>3. I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more to it. I prefer to let the wine shine through too. Oh, a little secret...the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won't suck.\u003c/p>\n\u003cp>4. In a large pitcher, combine all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\">\u003cimg class=\"alignnone size-full wp-image-53240\" title=\"Cranberry Fruit Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\" alt=\"Cranberry Fruit Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>5. Mix it well, so that the sugar fully dissolves.\u003c/p>\n\u003cp>6. Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary will infuse your sangria. If you are wondering why I chose rosemary for this, well, it's because I like my sangria's sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\">\u003cimg class=\"alignnone size-full wp-image-53239\" title=\"Candied Rosemary\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\" alt=\"Candied Rosemary\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>7. While that chills, let's make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?\u003c/p>\n\u003cp>8. Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look? I hope you tripled the recipe and please invite me over if you did!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\">\u003cimg class=\"alignnone size-full wp-image-53241\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\">\u003cimg class=\"alignnone size-full wp-image-53243\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Who doesn't love a seasonal sangria? The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. ",
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"description": "Who doesn't love a seasonal sangria? The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love a seasonal sangria. The way I see it, it's just another wine pairing. Right? Since it is Christmas time, I wanted this one to not only resemble the holiday flavors but also the colors. If you ask me, it is simply beautiful. But please tell me what you think of it in the comment section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\">\u003cimg class=\"alignnone size-full wp-image-53242\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7964.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cranberry & Rosemary White Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 apples, granny smith and a braeburn\u003c/li>\n\u003cli>1 heaping cup of fresh cranberries\u003c/li>\n\u003cli>1 large sprig of fresh rosemary, extra for garnish\u003c/li>\n\u003cli>1 bottle of Pinot Grigio\u003c/li>\n\u003cli>1/2 cup of white grape juice\u003c/li>\n\u003cli>1/4 cup of sugar, more for garnish\u003c/li>\n\u003cli>1 can of club soda\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Sangria is a fairly simple recipe. It's pretty much chop, pour, stir, get drunk, and wake up next to someone you don't know. The real work is in the wine selection and choosing which fruit to use. It is Christmas time so I was craving a cranberry sangria. In fact, I been craving cranberries all month. Did you see my \u003ca title=\"Boozy & Baked Cranberry Sauce\" href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy Cranberries\u003c/a> or the \u003ca title=\"Roasted Cranberry & Brie Grilled Cheese\" href=\"http://ww2.kqed.org/bayareabites/2012/12/28/roasted-cranberry-brie-grilled-cheese/\">Cranberry Grilled Cheese\u003c/a> I made?\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>2. You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it...dinner. I mean, it has food in it so that counts, right?\u003c/p>\n\u003cp>3. I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more to it. I prefer to let the wine shine through too. Oh, a little secret...the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won't suck.\u003c/p>\n\u003cp>4. In a large pitcher, combine all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\">\u003cimg class=\"alignnone size-full wp-image-53240\" title=\"Cranberry Fruit Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7908.jpg\" alt=\"Cranberry Fruit Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>5. Mix it well, so that the sugar fully dissolves.\u003c/p>\n\u003cp>6. Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary will infuse your sangria. If you are wondering why I chose rosemary for this, well, it's because I like my sangria's sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\">\u003cimg class=\"alignnone size-full wp-image-53239\" title=\"Candied Rosemary\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7880.jpg\" alt=\"Candied Rosemary\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>7. While that chills, let's make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?\u003c/p>\n\u003cp>8. Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look? I hope you tripled the recipe and please invite me over if you did!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\">\u003cimg class=\"alignnone size-full wp-image-53241\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7947.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\">\u003cimg class=\"alignnone size-full wp-image-53243\" title=\"Rosemary Cranberry White Sangria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"500\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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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",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"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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}
},
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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",
"subscribe": {
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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"
}
},
"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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"link": "/radio/program/fresh-air",
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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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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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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",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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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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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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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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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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