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"disqusTitle": "A Thanksgiving Feast For Your Eyes",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51870\" title=\"heritage turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\" alt=\"heritage turkey\" width=\"1000\" height=\"740\">\u003c/a>\u003c/p>\n\u003cp>I admit it, I'm one of those people that loves taking photos of their food as much as they love eating it. Sometimes this will bring a sigh of impatience from my husband as he waits for me to snap the perfect shot of our dinner before we can dig in. But I can't help it; it's a compulsion of mine as an \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157628806062875/\" target=\"_blank\" rel=\"noopener\">amateur food pornographer\u003c/a> to take pictures of my meals. (I take comfort in the fact \u003ca href=\"https://www.google.com/webhp?sourceid=chrome-instant&ion=1&ie=UTF-8#hl=en&tbo=d&pws=0&sclient=psy-ab&q=food+pornography&oq=food+pornography&gs_l=serp.12...0.0.0.20677.0.0.0.0.0.0.0.0..0.0.les%3B..0.0...1c.FQ14gRUitgc&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=ff999713c9217bd7&bpcl=38897761&ion=1&biw=1097&bih=729\" target=\"_blank\" rel=\"noopener\">that other folks\u003c/a> share my \u003cdel datetime=\"2012-11-24T04:13:45+00:00\">affliction\u003c/del> hobby.)\u003c/p>\n\u003cp>This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast.\u003c/p>\n\u003cp>The centerpiece of our celebration was a \u003ca href=\"http://www.marysturkeys.com/turkeyheritage.html\" target=\"_blank\" rel=\"noopener\">free-range, heritage turkey from Mary's\u003c/a>. Our hosts, Trevor and Camille, kept the prep simple and marinated it overnight with olive oil and herbs. We arrived just as they were about to carve up the bird to serve the tender breast meat first; the dark meat went back into the oven to finish cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\">\u003cimg class=\"alignright size-full wp-image-51876\" title=\"heritage turkey breast close-up\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\" alt=\"heritage turkey breast close-up\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery include=\"51871,51874,51882\"]\u003c/p>\n\u003cp>My husband Shawn made two loaves of tasty no-knead bread -- based on \u003ca href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html\" target=\"_blank\" rel=\"noopener\">Jim Lahey's recipe\u003c/a> -- flavored with flecks of aged Gouda cheese and scallions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51869\" title=\"homemade no-knead bread\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\" alt=\"homemade no-knead bread\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I dug up one of Nigella Lawson's recipes from the New York Times archives for the appetizer: a colorful, seasonal \u003ca href=\"http://www.nytimes.com/recipes/5247/Beet-And-Ginger-Soup.html\" target=\"_blank\" rel=\"noopener\">beet-and-ginger soup\u003c/a>. (I made it with roasted beets and sweet potatoes.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51872\" title=\"beet and ginger soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\" alt=\"beet and ginger soup\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I also sauteed kale with garlic, red pepper flakes and lemon juice as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51875\" title=\"kale\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\" alt=\"kale\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Our friends Yuko and Marc made a wide array of accompaniments: a big bowl of roasted radishes; Brussels sprouts with bacon, baked polenta with Parmigiano-Reggiano; and mashed potatoes with scallions, butter and more cheese. Camille also went the extra mile in the kitchen and prepared cranberry sauce from scratch; Trevor joked she should have molded it into a cylinder and added indentations so that it looked like it came out of a can, just like \"Mom used to 'make'\". The final touch was a rich homemade turkey giblet gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51880\" title=\"brussels sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>[gallery include=\"51873,51879,51877\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51878\" title=\"radishes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51881\" title=\"full plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we ate a pumpkin-persimmon pie with fresh whipped cream that Camille had baked earlier that day. I completely forgot to take a photo of it as I was too distracted by its airy texture and sweetness. I suppose that's proof -- albeit invisible -- of how delicious it was!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My husband Shawn made two loaves of tasty no-knead bread -- based on \u003ca href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html\" target=\"_blank\" rel=\"noopener\">Jim Lahey's recipe\u003c/a> -- flavored with flecks of aged Gouda cheese and scallions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51869\" title=\"homemade no-knead bread\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\" alt=\"homemade no-knead bread\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I dug up one of Nigella Lawson's recipes from the New York Times archives for the appetizer: a colorful, seasonal \u003ca href=\"http://www.nytimes.com/recipes/5247/Beet-And-Ginger-Soup.html\" target=\"_blank\" rel=\"noopener\">beet-and-ginger soup\u003c/a>. (I made it with roasted beets and sweet potatoes.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51872\" title=\"beet and ginger soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\" alt=\"beet and ginger soup\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I also sauteed kale with garlic, red pepper flakes and lemon juice as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51875\" title=\"kale\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\" alt=\"kale\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Our friends Yuko and Marc made a wide array of accompaniments: a big bowl of roasted radishes; Brussels sprouts with bacon, baked polenta with Parmigiano-Reggiano; and mashed potatoes with scallions, butter and more cheese. Camille also went the extra mile in the kitchen and prepared cranberry sauce from scratch; Trevor joked she should have molded it into a cylinder and added indentations so that it looked like it came out of a can, just like \"Mom used to 'make'\". The final touch was a rich homemade turkey giblet gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51880\" title=\"brussels sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51878\" title=\"radishes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51881\" title=\"full plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we ate a pumpkin-persimmon pie with fresh whipped cream that Camille had baked earlier that day. I completely forgot to take a photo of it as I was too distracted by its airy texture and sweetness. I suppose that's proof -- albeit invisible -- of how delicious it was!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ricotta Stuffed Sweet Potato Pancakes",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It's full of flavor, decadent and bound to be a favorite. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7064.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51654\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ricotta Stuffed Sweet Potato Pancakes\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large sweet potato\u003c/li>\n\u003cli>1/ 1/3 cup flour\u003c/li>\n\u003cli>1/ 1/2 cup milk\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3 tablespoons brown sugar\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>Warmed maple syrup\u003c/li>\n\u003cli>Pecans, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Peel the sweet potato. Don't you just love the color of these things?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_6987.jpg\" alt=\"peeled sweet potato\" title=\"peeled sweet potato\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Wrap it in aluminum foil and bake it for about an hour at 400 degrees in a preheated oven. You want it to be very tender. \u003c/p>\n\u003cp>3. Add the flour, salt and baking powder to a sieve and sift it into a large mixing bowl. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7002.jpg\" alt=\"dry ingredients\" title=\"dry ingredients\" width=\"560\" class=\"alignnone size-full wp-image-51647\">\u003c/a>\u003c/p>\n\u003cp>4. Add the brown sugar. You could try to sift the brown sugar with the other ingredients but you'd be sifting for a very long time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7007.jpg\" alt=\"brown sugar\" title=\"brown sugar\">\u003c/a>\u003c/p>\n\u003cp>5. Crack and separate the two eggs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7012.jpg\" alt=\"separated eggs\" title=\"separated eggs\">\u003c/a>\u003c/p>\n\u003cp>6. Whisk the egg yolks and the milk together so they are just combined. \u003c/p>\n\u003cp>7. Remove the sweet potato from the oven when done and rice it. You can also mash with a potato masher or a fork. It's just a personal preference to use a ricer but they are pricey. \u003c/p>\n\u003cp>8. Add the riced sweet potato to the dry mixture, mixing it well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7026.jpg\" alt=\"riced sweet potato\" title=\"riced sweet potato\" width=\"560\" class=\"alignnone size-full wp-image-51650\">\u003c/a>\u003c/p>\n\u003cp>9. Work in the whisked egg and milk mixture, until completely combined, making sure there are no floury lumps.\u003c/p>\n\u003cp>10. Beat the egg whites until they are fluffy and stiff. \u003c/p>\n\u003cp>11. Fold the egg whites into the sweet potato mixture, do not overly mix it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7045.jpg\" alt=\"beaten egg whites\" title=\"beaten egg whites\" width=\"560\" class=\"alignnone size-full wp-image-51652\">\u003c/a>\u003c/p>\n\u003cp>12. In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. \u003c/p>\n\u003cp>13. When bubbles form on top and the edges look crispy, flip the cakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7057.jpg\" alt=\"sweet potato pancakes\" title=\"sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51653\">\u003c/a>\u003c/p>\n\u003cp>14. While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread. \u003c/p>\n\u003cp>15. When the pancakes are done, layer them with ricotta and top with maple syrup and chopped pecans. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7081.jpg\" alt=\"ricotta stuffed sweet potato pancakes\" title=\"ricotta stuffed sweet potato pancakes\" width=\"560\" class=\"alignnone size-full wp-image-51655\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks",
"title": "Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_51773\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\" alt=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" title=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mix of local apples goes in the cider. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>What are you drinking for Thanksgiving? Local cooking teacher Mary Risley \u003ca href=\"http://www.youtube.com/watch?v=foA0MGUbYH0\">may swear by Pinot Noir\u003c/a>, other wine writers by \u003ca href=\"http://www.nytimes.com/2012/11/21/dining/thanksgiving-wines-for-when-you-didnt-plan-ahead.html\">Ravenswood Zin or Oregon whites\u003c/a>, but this year, my guests will be toasting with dry, autumn-golden hard cider made by the husband and wife team of Scott Heath and Ellen Cavalli of Sebastopol's \u003ca href=\"http://www.tiltedshed.com\">Tilted Shed Ciderworks\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_51772\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\" alt=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" title=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" width=\"560\" class=\"size-full wp-image-51772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\u003c/figcaption>\u003c/figure>\n\u003cp>Why cider, right now? Appropriately for a harvest festival, it's local, made from a wide variety of apples grown and gleaned around Sebastopol, an area that put Sonoma on the map as an apple-growing region before gaining fame for its grapes. In celebrating this uniquely American holiday, it always seems particularly appropriate to go all-American from plate to glass. Save the French champagne (or French ciders) for New Year's; for Thanksgiving, let's toast with what America has to offer. Already planned your sit-down dinner's wines? Well, nothing goes better with the weekend's turkey-and-cranberry sandwiches than a tangy quaff of lightly chilled cider. \u003c/p>\n\u003cp>And cider, particularly hard cider, has a long but mostly forgotten history as a favorite American beverage, especially during the Colonial era. Settling in the Northeast, where apples, both wild and planted, grew readily, British-born colonists--especially those from the southwest of England, \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2012/feb/24/short-guide-to-british-cider\">renowned for its ciders\u003c/a>--lost no time in pressing and fermenting the juice of the fruit they found, especially since the often bitter and tannic wild apples made the best hard cider. Generally fairly low in alcohol, cider was an everyday drink, made at home and served at taverns.\u003c/p>\n\u003cp>It wasn't until large-scale grain farming took over the Midwest, along with a influx of beer-drinking German immigrant farmers--that beer nudged out cider as the American drink of choice. \u003c/p>\n\u003cp>But lately, cider's been \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/08/164599735/americans-rediscover-the-kick-of-hard-cider\">having a revival\u003c/a> in the Bay Area. There's San Francisco's recently opened \u003ca href=\"http://www.upcidersf.com/\">Upcider\u003c/a>, a cider-focused gastropub in Polk Gulch. At organic heirloom apple farm \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>, family member Jolie Devoto just launched Apple Sauced, a hard cider pressed from their own Gravenstein apples. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And Tilted Shed, which started bottling professionally in 2011, now has three varieties in its product line: Lost Orchard Dry Cider, January Barbecue Smoked Cider, and Graviva! Semidry Cider, made from Gravensteins. This past harvest season, they pressed over 1000 gallons of cider, a three-fold increase over the previous year. In early 2013, they'll be releasing 2012's January Barbecue Smoked Cider; the remaining three varieties, including a new, as-yet-unnamed blend, will be released throughout the year. \u003c/p>\n\u003cfigure id=\"attachment_51770\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\" alt=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" title=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of cider during the fermentation process. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>So, how did Heath and Cavalli end up as artisanal cider makers, tracking down the fruit of abandoned orchards like treasure hunters diving around a sunken Spanish galleon? Blame it on the pickles, the homesteaders' gateway ferment. \u003c/p>\n\u003cp>Born in Northern California, Heath and Cavalli started homesteading in rural New Mexico, doing some small market farming, always on the lookout for new projects. \"We liked making our own food,\" noted Cavalli, and after pickling and making sauerkraut, making a small batch of hard cider from a mixed batch of local apples seemed like a fun next step. Much to their surprise, their first, casual effort was good. Much better than they expected, in fact, and they quickly \"became obsessed\" with cider-making. \u003c/p>\n\u003cp>When they thought about moving back to California, they knew it would have to be somewhere with apple-growing potential, which led them to a several-acre property near Forestville, good land but affordable because the rundown house was barely habitable. Undaunted, they moved in and starting the renovation themselves. The house is comfortable now, surrounded by both spreading oaks and wandering chickens, with a vegetable garden and spindly rows of newly grafted and planted apple trees, the hopes of the future Tilted Shed cider orchard. \u003c/p>\n\u003cp>One afternoon last month, Scott and Ellen took a moment between apple pick-ups to share some of last year's batch of cider, serving it with cheese made by their friends Joel and Carleen Weirauch, nearby Petaluma ranchers and cheesemakers who trade their \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">cheese\u003c/a> for culled apples and pomace to feed to their pasture-raised sheep. On the table are apples of all sizes and shapes, every taste from pleasantly sweet-tart to mouth-puckeringly bitter. There was Porter's Perfection and Kingston Black, bittersweet English cider apples popular in Victorian times; Kidd's Orange Red, an early-20th century New Zealand-bred cross between Cox's Orange Pippin, a classic English dessert apple, and the original American Delicious, first bred in 1870; and Nehou, an early-20th century French cider apple.\u003c/p>\n\u003cfigure id=\"attachment_51759\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\" alt=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" title=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of Sebastopol apples. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>The trickiest part of cider-making, says Heath, was sourcing the fruit. It will take several years, at least, before their own trees start bearing enough fruit to supply all their cider-making needs. The challenge, until then, is that the best cider apples--typically bitter, dense-fleshed, and astringently tannic, with many heirloom varieties dating back to the 17th and 18th centuries--have all but disappeared from commercial orchards and nurseries, replaced by sweeter, juicier varieties bred for out-of-hand eating. Pleasant cider can, of course, be made from sweet apples, but, just as wine needs tannic grapes to give it structure, so Heath tries to use a mixture of bitter, bittersweet, sharp, and sweet apples to give his slow-aged cider the desired complexity and depth. \u003c/p>\n\u003cp>\"It's a treasure hunt,\" said Heath. \"We talk to everyone,\" starting with local nursery \u003ca href=\"http://www.treesofantiquity.com\">Trees of Antiquity\u003c/a>, originally the Sonoma Antique Apple Nursery, a longtime resource for professionals and hobbyists alike seeking out romantically named, hard-to-find varieties like Ashmead's Kernel, Coe's Golden Drop, Maiden Blush, Pink Pearl, and Belle de Boskoop.\u003c/p>\n\u003cp>It helped, too, that they'd moved to a region with a history of apple growing, where disused and abandoned orchards still lingered, untended but stubbornly fruiting in overgrown pastures and forgotten lots, and where local farmers had sharp eyes and long memories for what might have been planted and where. There's also the legacy of Luther Burbank, the agricultural pioneer and prolific plant breeder, who established his \u003ca href=\"http://www.wschsgrf.org/luther-burbank-gold-ridge-experiment-farm\">Gold Ridge Experimental Farm\u003c/a> in Sebastopol in 1885.\u003c/p>\n\u003cp>It's no coincidence that most hard cider in the US comes from apples grown in the Northeast, Upper Midwest, and the drier, chillier parts of the Pacific Northwest. To thrive, many apple tree varieties need the dormancy period provided by a long, cold winter, longer and colder than what the California coast can provide. Discovering what varieties could grow, and grow well, in Sonoma's mild climate became just as important as figuring out the finer details of aging, blending, and fermenting the final juice. \u003c/p>\n\u003cp>Like all good treasure-hunting foragers, Heath and Cavalli show me photos but won't reveal the exact location of the place that inspired their Lost Orchard Dry Cider, except to speculate that it must have been planted by a would-be cidermaker whose dream never quite came to fruition. Almost hidden by weeds and brush along the Russian River, the unpruned, unloved trees were nevertheless a treasure trove of elegantly pedigreed varieties: Roxbury Russet, Nehou, Muscat de Bernay, and more. \u003c/p>\n\u003cp>Other apples came from Stan Devoto, himself a devotee of old, obscure and delicious apple varieties. In his orchards grow dozens of heirloom varieties like Arkansas Black, Black Twig, Hudson Golden Gem, and Esopus Spitzenburg, all once reknowned for their complex flavors, now pushed aside in the greater marketplace in favor of the sugary, juicebox-sweet pleasures of Fuji and Gala. \u003c/p>\n\u003cp>And plenty of practical advice came from Tim and Karen Bates of the \u003ca href=\"http://www.philoapplefarm.com/\">Apple Farm\u003c/a> in Philo, near Mendocino. Just as Peggy Smith and Sue Conley of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> are the go-to sources for so many fledging North Bay cheesemakers, so the Bates have become gurus for local cidermakers, generous in sharing the knowledge they've gleaned over 25 years as small-scale, hands-on apple farmers and cider makers. (For more on their cider, read this \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/30/philo-apple-farm-hard-cider-ahhhhh/\">Bay Area Bites post\u003c/a> from 2008.) \u003c/p>\n\u003cp>The local cider-making community is still a small one, especially in the North Bay and Wine Country, where wine and craft beers dominate. This means there's plenty of room for newcomers: Heath will be joining Jolie Devoto and Tim Bates in a panel discussion of \u003ca href=\"http://ecofarm2013.org/event/hard-cider-revival-of-a-nearly-lost-art/\">Hard Cider: Revival of a Nearly Lost Art\u003c/a> at the \u003ca href=\"http://ecofarm2013.org\">2013 EcoFarm Conference\u003c/a> on Jan 25, 2013, at 10:30AM.\u003c/p>\n\u003cp>During Sonoma's apple season--from mid August to late October--Heath and Cavalli process and press whenever a big enough load of apples comes in. It's not always easy, given their numerous other commitments: raising a young son, continuing the renovations on their house, grafting and planting more trees in their two-acre orchard, tending a small flock of babydoll sheep (who will, in future, munch down the weeds between the trees), and meeting the deadlines of their bill-paying work--Cavalli as a book editor, copyeditor, and proofreader, Heath as an artist and printmaker. (The bottle labels' exuberant woodcuts and lettering are Heath's work, while Cavalli handles Tilted Shed's marketing and communications). \u003c/p>\n\u003cfigure id=\"attachment_51775\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\" alt=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" title=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" width=\"560\" class=\"size-full wp-image-51775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the harvest doesn't wait, and so, as soon as boxes of apples arrived, whether scavenged, foraged, or bought from local farms, so begins the days-long process of washing, culling, grinding, pressing, and finally fermenting. It helps that the commercial facility they rent is just minutes from their house in Forestville. Even better, the 700-foot space, once a winery, came with a county use permit for making up to 1200 gallons of cider for sale. \"The stars aligned,\" said Cavalli, who discovered the listing on Craigslist. \u003c/p>\n\u003cfigure id=\"attachment_51761\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\" alt=\"Apple washing tub. Photo: Ellen Cavalli\" title=\"Apple washing tub. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple washing tub. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped down, the process goes something like this: First, the apples are poured into big black rubber tubs and washed, then spread out on tables to be sorted and culled, removing any rotten or overly bruised fruit. \u003c/p>\n\u003cfigure id=\"attachment_51764\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\" alt=\"Ellen Cavalli sorting and culling. Photo: Scott Heath\" title=\"Ellen Cavalli sorting and culling. Photo: Scott Heath \" width=\"560\" class=\"size-full wp-image-51764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellen Cavalli sorting and culling. Photo: Scott Heath\u003c/figcaption>\u003c/figure>\n\u003cp>The apples are shredded in a commercial grinder with a .5 horsepower motor, filling 5-gallon buckets with \"a nice fine pomace.\" \u003c/p>\n\u003cfigure id=\"attachment_51766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\" alt=\"Grinding apples before pressing. Photo: Ellen Cavalli\" title=\"Grinding apples before pressing. Photo: Ellen Cavalli \" width=\"400\" class=\"size-full wp-image-51766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grinding apples before pressing. Photo: Ellen Cavalli \u003c/figcaption>\u003c/figure>\n\u003cp>Thick piles of shredded fruit are wrapped in heavy cloth, then each wrapped bundle is stacked one above the other on hand-built racks in the hydraulic press. \u003c/p>\n\u003cfigure id=\"attachment_51767\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\" alt=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli\" title=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli \" width=\"560\" class=\"size-full wp-image-51767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping ground apples for pressing. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Hooked up to a compressor, the cloth-wrapped bundles are slowly squeezed down, amber juice running out. Fermentation, blending and aging follows, stretched out through the end of autumn into the following spring. \u003c/p>\n\u003cfigure id=\"attachment_51769\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\" alt=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" title=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cider squeezed out by the press. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>For their \u003cstrong>January Barbecue Smoked Cider\u003c/strong>, a few apples are sliced and smoked gently over pear wood, then added to the cider as it ages. The result is \"the only bottled smoked cider in the U.S.,\" according to Heath, a tangy, aromatic pour with a hint of smoke to it, just enough of a whiff to inspire a pairing with a good grilled sausage or juicy burger. \u003c/p>\n\u003cp>\u003cstrong>Graviva!\u003c/strong>, a semi-dry cider made with Sebastopol's locally celebrated Gravenstein apple, is a perfect aperitif or dessert sparkler, just lightly off-dry, effervescent and lively. \u003c/p>\n\u003cp>My everyday cider, however, would have to be the \u003cstrong>Lost Orchard\u003c/strong>, complex and fragrant, with a depth of flavor usually saved for wine-priced French ciders from Normandy, home of Calvados, a potent apple brandy. \u003c/p>\n\u003cp>So happy Thanksgiving, and whether you're smoking or brining, enjoying turkey or tofurkey, raise a glass to drinking locally.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.tiltedshed.com/\">\u003cstrong>Tilted Shed Ciderworks\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tilted-Shed-Ciderworks/145205622223552\">Tilted Shed Ciderworks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tiltedshed\">@tiltedshed\u003c/a>\u003cbr>\n\u003cem>Tilted Shed ciders can be found in the East Bay at both \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> locations, and in Sonoma at \u003ca href=\"http://www.andysproduce.com/\">Andy's Fruit Market\u003c/a> in Sebastopol.\u003c/em> Tilted Shed cider is also on the menu at \u003ca href=\"http://www.upcidersf.com\">Upcider\u003c/a> bar in San Francisco. \u003c/p>\n\n",
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"excerpt": "What are you drinking for Thanksgiving? This year, I'm toasting with dry, autumn-golden hard cider made by Sebastopol's Tilted Shed Ciderworks, as craft cider makes a comeback in the Bay Area. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51773\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\" alt=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" title=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mix of local apples goes in the cider. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>What are you drinking for Thanksgiving? Local cooking teacher Mary Risley \u003ca href=\"http://www.youtube.com/watch?v=foA0MGUbYH0\">may swear by Pinot Noir\u003c/a>, other wine writers by \u003ca href=\"http://www.nytimes.com/2012/11/21/dining/thanksgiving-wines-for-when-you-didnt-plan-ahead.html\">Ravenswood Zin or Oregon whites\u003c/a>, but this year, my guests will be toasting with dry, autumn-golden hard cider made by the husband and wife team of Scott Heath and Ellen Cavalli of Sebastopol's \u003ca href=\"http://www.tiltedshed.com\">Tilted Shed Ciderworks\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_51772\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\" alt=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" title=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" width=\"560\" class=\"size-full wp-image-51772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\u003c/figcaption>\u003c/figure>\n\u003cp>Why cider, right now? Appropriately for a harvest festival, it's local, made from a wide variety of apples grown and gleaned around Sebastopol, an area that put Sonoma on the map as an apple-growing region before gaining fame for its grapes. In celebrating this uniquely American holiday, it always seems particularly appropriate to go all-American from plate to glass. Save the French champagne (or French ciders) for New Year's; for Thanksgiving, let's toast with what America has to offer. Already planned your sit-down dinner's wines? Well, nothing goes better with the weekend's turkey-and-cranberry sandwiches than a tangy quaff of lightly chilled cider. \u003c/p>\n\u003cp>And cider, particularly hard cider, has a long but mostly forgotten history as a favorite American beverage, especially during the Colonial era. Settling in the Northeast, where apples, both wild and planted, grew readily, British-born colonists--especially those from the southwest of England, \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2012/feb/24/short-guide-to-british-cider\">renowned for its ciders\u003c/a>--lost no time in pressing and fermenting the juice of the fruit they found, especially since the often bitter and tannic wild apples made the best hard cider. Generally fairly low in alcohol, cider was an everyday drink, made at home and served at taverns.\u003c/p>\n\u003cp>It wasn't until large-scale grain farming took over the Midwest, along with a influx of beer-drinking German immigrant farmers--that beer nudged out cider as the American drink of choice. \u003c/p>\n\u003cp>But lately, cider's been \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/08/164599735/americans-rediscover-the-kick-of-hard-cider\">having a revival\u003c/a> in the Bay Area. There's San Francisco's recently opened \u003ca href=\"http://www.upcidersf.com/\">Upcider\u003c/a>, a cider-focused gastropub in Polk Gulch. At organic heirloom apple farm \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>, family member Jolie Devoto just launched Apple Sauced, a hard cider pressed from their own Gravenstein apples. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And Tilted Shed, which started bottling professionally in 2011, now has three varieties in its product line: Lost Orchard Dry Cider, January Barbecue Smoked Cider, and Graviva! Semidry Cider, made from Gravensteins. This past harvest season, they pressed over 1000 gallons of cider, a three-fold increase over the previous year. In early 2013, they'll be releasing 2012's January Barbecue Smoked Cider; the remaining three varieties, including a new, as-yet-unnamed blend, will be released throughout the year. \u003c/p>\n\u003cfigure id=\"attachment_51770\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\" alt=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" title=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of cider during the fermentation process. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>So, how did Heath and Cavalli end up as artisanal cider makers, tracking down the fruit of abandoned orchards like treasure hunters diving around a sunken Spanish galleon? Blame it on the pickles, the homesteaders' gateway ferment. \u003c/p>\n\u003cp>Born in Northern California, Heath and Cavalli started homesteading in rural New Mexico, doing some small market farming, always on the lookout for new projects. \"We liked making our own food,\" noted Cavalli, and after pickling and making sauerkraut, making a small batch of hard cider from a mixed batch of local apples seemed like a fun next step. Much to their surprise, their first, casual effort was good. Much better than they expected, in fact, and they quickly \"became obsessed\" with cider-making. \u003c/p>\n\u003cp>When they thought about moving back to California, they knew it would have to be somewhere with apple-growing potential, which led them to a several-acre property near Forestville, good land but affordable because the rundown house was barely habitable. Undaunted, they moved in and starting the renovation themselves. The house is comfortable now, surrounded by both spreading oaks and wandering chickens, with a vegetable garden and spindly rows of newly grafted and planted apple trees, the hopes of the future Tilted Shed cider orchard. \u003c/p>\n\u003cp>One afternoon last month, Scott and Ellen took a moment between apple pick-ups to share some of last year's batch of cider, serving it with cheese made by their friends Joel and Carleen Weirauch, nearby Petaluma ranchers and cheesemakers who trade their \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">cheese\u003c/a> for culled apples and pomace to feed to their pasture-raised sheep. On the table are apples of all sizes and shapes, every taste from pleasantly sweet-tart to mouth-puckeringly bitter. There was Porter's Perfection and Kingston Black, bittersweet English cider apples popular in Victorian times; Kidd's Orange Red, an early-20th century New Zealand-bred cross between Cox's Orange Pippin, a classic English dessert apple, and the original American Delicious, first bred in 1870; and Nehou, an early-20th century French cider apple.\u003c/p>\n\u003cfigure id=\"attachment_51759\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\" alt=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" title=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of Sebastopol apples. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>The trickiest part of cider-making, says Heath, was sourcing the fruit. It will take several years, at least, before their own trees start bearing enough fruit to supply all their cider-making needs. The challenge, until then, is that the best cider apples--typically bitter, dense-fleshed, and astringently tannic, with many heirloom varieties dating back to the 17th and 18th centuries--have all but disappeared from commercial orchards and nurseries, replaced by sweeter, juicier varieties bred for out-of-hand eating. Pleasant cider can, of course, be made from sweet apples, but, just as wine needs tannic grapes to give it structure, so Heath tries to use a mixture of bitter, bittersweet, sharp, and sweet apples to give his slow-aged cider the desired complexity and depth. \u003c/p>\n\u003cp>\"It's a treasure hunt,\" said Heath. \"We talk to everyone,\" starting with local nursery \u003ca href=\"http://www.treesofantiquity.com\">Trees of Antiquity\u003c/a>, originally the Sonoma Antique Apple Nursery, a longtime resource for professionals and hobbyists alike seeking out romantically named, hard-to-find varieties like Ashmead's Kernel, Coe's Golden Drop, Maiden Blush, Pink Pearl, and Belle de Boskoop.\u003c/p>\n\u003cp>It helped, too, that they'd moved to a region with a history of apple growing, where disused and abandoned orchards still lingered, untended but stubbornly fruiting in overgrown pastures and forgotten lots, and where local farmers had sharp eyes and long memories for what might have been planted and where. There's also the legacy of Luther Burbank, the agricultural pioneer and prolific plant breeder, who established his \u003ca href=\"http://www.wschsgrf.org/luther-burbank-gold-ridge-experiment-farm\">Gold Ridge Experimental Farm\u003c/a> in Sebastopol in 1885.\u003c/p>\n\u003cp>It's no coincidence that most hard cider in the US comes from apples grown in the Northeast, Upper Midwest, and the drier, chillier parts of the Pacific Northwest. To thrive, many apple tree varieties need the dormancy period provided by a long, cold winter, longer and colder than what the California coast can provide. Discovering what varieties could grow, and grow well, in Sonoma's mild climate became just as important as figuring out the finer details of aging, blending, and fermenting the final juice. \u003c/p>\n\u003cp>Like all good treasure-hunting foragers, Heath and Cavalli show me photos but won't reveal the exact location of the place that inspired their Lost Orchard Dry Cider, except to speculate that it must have been planted by a would-be cidermaker whose dream never quite came to fruition. Almost hidden by weeds and brush along the Russian River, the unpruned, unloved trees were nevertheless a treasure trove of elegantly pedigreed varieties: Roxbury Russet, Nehou, Muscat de Bernay, and more. \u003c/p>\n\u003cp>Other apples came from Stan Devoto, himself a devotee of old, obscure and delicious apple varieties. In his orchards grow dozens of heirloom varieties like Arkansas Black, Black Twig, Hudson Golden Gem, and Esopus Spitzenburg, all once reknowned for their complex flavors, now pushed aside in the greater marketplace in favor of the sugary, juicebox-sweet pleasures of Fuji and Gala. \u003c/p>\n\u003cp>And plenty of practical advice came from Tim and Karen Bates of the \u003ca href=\"http://www.philoapplefarm.com/\">Apple Farm\u003c/a> in Philo, near Mendocino. Just as Peggy Smith and Sue Conley of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> are the go-to sources for so many fledging North Bay cheesemakers, so the Bates have become gurus for local cidermakers, generous in sharing the knowledge they've gleaned over 25 years as small-scale, hands-on apple farmers and cider makers. (For more on their cider, read this \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/30/philo-apple-farm-hard-cider-ahhhhh/\">Bay Area Bites post\u003c/a> from 2008.) \u003c/p>\n\u003cp>The local cider-making community is still a small one, especially in the North Bay and Wine Country, where wine and craft beers dominate. This means there's plenty of room for newcomers: Heath will be joining Jolie Devoto and Tim Bates in a panel discussion of \u003ca href=\"http://ecofarm2013.org/event/hard-cider-revival-of-a-nearly-lost-art/\">Hard Cider: Revival of a Nearly Lost Art\u003c/a> at the \u003ca href=\"http://ecofarm2013.org\">2013 EcoFarm Conference\u003c/a> on Jan 25, 2013, at 10:30AM.\u003c/p>\n\u003cp>During Sonoma's apple season--from mid August to late October--Heath and Cavalli process and press whenever a big enough load of apples comes in. It's not always easy, given their numerous other commitments: raising a young son, continuing the renovations on their house, grafting and planting more trees in their two-acre orchard, tending a small flock of babydoll sheep (who will, in future, munch down the weeds between the trees), and meeting the deadlines of their bill-paying work--Cavalli as a book editor, copyeditor, and proofreader, Heath as an artist and printmaker. (The bottle labels' exuberant woodcuts and lettering are Heath's work, while Cavalli handles Tilted Shed's marketing and communications). \u003c/p>\n\u003cfigure id=\"attachment_51775\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\" alt=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" title=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" width=\"560\" class=\"size-full wp-image-51775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the harvest doesn't wait, and so, as soon as boxes of apples arrived, whether scavenged, foraged, or bought from local farms, so begins the days-long process of washing, culling, grinding, pressing, and finally fermenting. It helps that the commercial facility they rent is just minutes from their house in Forestville. Even better, the 700-foot space, once a winery, came with a county use permit for making up to 1200 gallons of cider for sale. \"The stars aligned,\" said Cavalli, who discovered the listing on Craigslist. \u003c/p>\n\u003cfigure id=\"attachment_51761\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\" alt=\"Apple washing tub. Photo: Ellen Cavalli\" title=\"Apple washing tub. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple washing tub. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped down, the process goes something like this: First, the apples are poured into big black rubber tubs and washed, then spread out on tables to be sorted and culled, removing any rotten or overly bruised fruit. \u003c/p>\n\u003cfigure id=\"attachment_51764\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\" alt=\"Ellen Cavalli sorting and culling. Photo: Scott Heath\" title=\"Ellen Cavalli sorting and culling. Photo: Scott Heath \" width=\"560\" class=\"size-full wp-image-51764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellen Cavalli sorting and culling. Photo: Scott Heath\u003c/figcaption>\u003c/figure>\n\u003cp>The apples are shredded in a commercial grinder with a .5 horsepower motor, filling 5-gallon buckets with \"a nice fine pomace.\" \u003c/p>\n\u003cfigure id=\"attachment_51766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\" alt=\"Grinding apples before pressing. Photo: Ellen Cavalli\" title=\"Grinding apples before pressing. Photo: Ellen Cavalli \" width=\"400\" class=\"size-full wp-image-51766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grinding apples before pressing. Photo: Ellen Cavalli \u003c/figcaption>\u003c/figure>\n\u003cp>Thick piles of shredded fruit are wrapped in heavy cloth, then each wrapped bundle is stacked one above the other on hand-built racks in the hydraulic press. \u003c/p>\n\u003cfigure id=\"attachment_51767\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\" alt=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli\" title=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli \" width=\"560\" class=\"size-full wp-image-51767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping ground apples for pressing. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Hooked up to a compressor, the cloth-wrapped bundles are slowly squeezed down, amber juice running out. Fermentation, blending and aging follows, stretched out through the end of autumn into the following spring. \u003c/p>\n\u003cfigure id=\"attachment_51769\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\" alt=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" title=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cider squeezed out by the press. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>For their \u003cstrong>January Barbecue Smoked Cider\u003c/strong>, a few apples are sliced and smoked gently over pear wood, then added to the cider as it ages. The result is \"the only bottled smoked cider in the U.S.,\" according to Heath, a tangy, aromatic pour with a hint of smoke to it, just enough of a whiff to inspire a pairing with a good grilled sausage or juicy burger. \u003c/p>\n\u003cp>\u003cstrong>Graviva!\u003c/strong>, a semi-dry cider made with Sebastopol's locally celebrated Gravenstein apple, is a perfect aperitif or dessert sparkler, just lightly off-dry, effervescent and lively. \u003c/p>\n\u003cp>My everyday cider, however, would have to be the \u003cstrong>Lost Orchard\u003c/strong>, complex and fragrant, with a depth of flavor usually saved for wine-priced French ciders from Normandy, home of Calvados, a potent apple brandy. \u003c/p>\n\u003cp>So happy Thanksgiving, and whether you're smoking or brining, enjoying turkey or tofurkey, raise a glass to drinking locally.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tiltedshed.com/\">\u003cstrong>Tilted Shed Ciderworks\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tilted-Shed-Ciderworks/145205622223552\">Tilted Shed Ciderworks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tiltedshed\">@tiltedshed\u003c/a>\u003cbr>\n\u003cem>Tilted Shed ciders can be found in the East Bay at both \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> locations, and in Sonoma at \u003ca href=\"http://www.andysproduce.com/\">Andy's Fruit Market\u003c/a> in Sebastopol.\u003c/em> Tilted Shed cider is also on the menu at \u003ca href=\"http://www.upcidersf.com\">Upcider\u003c/a> bar in San Francisco. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Thanksgiving Sans Meat With Kim O'Donnel",
"title": "Celebrating Thanksgiving Sans Meat With Kim O'Donnel",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-300.jpg\">\u003cimg class=\"alignleft size-full wp-image-51623\" title=\"Meatless Celebrations by Kim O'Donnel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-250.jpg\" alt=\"Meatless Celebrations by Kim O'Donnel\" width=\"250\" height=\"308\">\u003c/a>Seattle chef and cookbook author \u003ca href=\"http://www.kimodonnel.com/\">Kim O'Donnel\u003c/a> is a long-time champion of meatless meals. She's been talking up produce-centric grub since her \u003ca href=\"http://blog.washingtonpost.com/mighty-appetite/\">A Mighty Appetite\u003c/a> food column began in the \u003cem>Washington Post\u003c/em> in 2006. An early advocate of the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, O'Donnel's first cookbook, \u003cem>\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Cookbook\u003c/a> \u003c/em> showcased plant-based recipes carnivores could sink their teeth into.\u003c/p>\n\u003cp>Now, in time for the Thanksgiving feast ahead, comes \u003cem>The Meat Lover's Meatless Celebrations: Recipes and Menus for Everything from New Year's Eve to Summer Picnics, Birthday Bashes to Christmas\u003c/em>. Got a holiday or special occasion dinner coming up? O'Donnel has it covered -- there's even an \u003ca href=\"http://www.kimodonnel.com/meatless-celebrations.html\">election night menu\u003c/a>.\u003c/p>\n\u003cp>The omniverous O'Donnel swung through the Bay Area last weekend and was feted at a potluck where no flesh, let alone bird, featured in a spread that was flavor filled and satisfyingly lip-smacking, as if to drive home her point: Produce can shine at any celebration. The \u003ca href=\"http://lettuceeatkale.com/2010/a-meat-lovers-manifesto-for-meatless-monday/\">meatless maven\u003c/a> talked everything but the turkey with Bay Area Bites and shared some of her favorite holiday recipes too. And, relax, there's not a curd bird in the mix.\u003c/p>\n\u003cfigure id=\"attachment_51614\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel400.jpg\">\u003cimg class=\"size-full wp-image-51614\" title=\"Kim O'Donnel. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel300.jpg\" alt=\"Kim O'Donnel. Photo: Clare Barboza\" width=\"300\" height=\"284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim O'Donnel. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why create what you call a “feast without the beast” for Thanksgiving?\u003c/strong>\u003c/p>\n\u003cp>I had an epiphany one Thanksgiving several years ago, when the turkey and its tofu facsimile were fighting for real estate on the table. It was a tense experience, an us-versus-them dynamic with very little tasty chow to show for all the effort. I wanted to put together a fun, festive meal that eaters of all dietary stripes could enjoy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did you come up with a meatless menu for Thanksgiving and where's the protein?\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is one of the easiest feasts to do meatless -- it is a harvest meal after all.\u003c/p>\n\u003cp>We tend not to associate plants with protein -- a medium potato has 2.7 grams, 1 cup of cooked broccoli nearly 7 grams, and 1 cup of cooked spinach 13 grams. And we haven’t even gotten to the legumes -- 1 cup of cooked lentils has 18 grams of protein. A quarter cup of almonds nearly 4 grams.\u003c/p>\n\u003cp>Some of the meatless meals in the fall and winter chapters of my book include an eggplant timpano, roasted delicata squash with red rice stuffing [recipe below], black-eyed pea paella, potato-turnip gratin with a blue cheese sauce and Cajun blackened tofu – all of which contain protein. Remember, for all the protein in that Brontosaurus burger, it’s lacking in fiber (which in my opinion is the fountain of youth!)\u003c/p>\n\u003cp>\u003cstrong>In your new cookbook you describe your dishes as “delicious first, meatless second.” How do you enhance flavor in vegetarian recipes?\u003cbr>\n\u003c/strong>\u003cbr>\nI discovered that there are lots of ingredients from the plant world that have major \u003ca href=\"http://en.wikipedia.org/wiki/Umami\">umami\u003c/a> potential -- mushrooms, soy sauce, smoked paprika, roasted vegetables, tahini, to name just a few. So when I say “delicious first,” I’m referring largely to umami. This is why the squash is roasted and there are pistachios in the red rice stuffing [recipe below], and why I coat the sweet potatoes with kale pesto [recipe below]. These little touches add layers of flavor and texture, which is absolutely critical when making the case to meat lovers that vegetarian food is not rabbit food.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meatless dish on the Thanksgiving table?\u003c/strong>\u003c/p>\n\u003cp>I love having something raw on the table -- a salad of mixed greens with fruit (pomegranate seeds, clementine or grapefruit segments, apple or pear slices) or my raw kale salad to cleanse the palate, lighten up the meal and make sure there’s a wee bit of roughage. After all, it’s traditionally such a starch-heavy meal -- mashed potatoes, stuffing, sweet potatoes, rolls (and that’s all before the pie)!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/16/orange-and-ginger-spiced-cranberry-sauce/\">Cranberry sauce\u003c/a> is a must for me. When I finally learned how to make it, I couldn’t believe how easy it was to throw fresh cranberries into a saucepan, sweeten them and watch them pop away and cook down, in just 25 minutes. These days, I like to sweeten them with good-quality maple syrup and the juice of a few oranges.\u003c/p>\n\u003cp>\u003cstrong>Is there anything from a traditional Thanksgiving that you miss?\u003c/strong>\u003c/p>\n\u003cp>The Thanksgiving feasts of my youth were pretty much pre-packaged affairs (think Stovetop stuffing, boil-in-a-bag vegetables, Parker house rolls, gravy out of a jar), but that’s what we knew, and that’s what felt wonderful. I remember the scenes more than the food -- hanging the wishbone to dry, the men in the basement playing pinochle and drinking scotch, my great aunt's enthusiastic use of Kitchen Bouquet, a brown liquid in a little brown bottle, to darken the gravy, watching my father carve the often overcooked turkey and begging him for a piece of skin and we kids always underfoot.\u003c/p>\n\u003cp>I don’t miss green bean casserole or creamed onions out of a can, but I do miss the noise and merriment of a big family gathering. There's a lively kind of mayhem that comes when twenty people with the same gene pool gather under one roof. When I was in college, I made my first homemade cranberry sauce, which marked a turning point in Thanksgiving feasts to come. Every year, my brother Tim and I would replace one pre-packaged or processed dish with its homemade counterpart.\u003c/p>\n\u003cp>\u003cstrong>What's on your menu Thursday?\u003c/strong>\u003c/p>\n\u003cp>For the first time in a handful of years, I’m not hosting Thanksgiving. It is one of my favorite feasts to prepare, but I’ve been traveling for the past month which made it easy to accept the invitation of a Seattle friend, who’s a good cook. We’ll bring a few dishes from the new book, including the lentil pate for cocktail hour, the raw kale sale to ensure there are some greens on the table (what is it about Thanksgiving and the dearth of greens?) and the apple-rosemary-walnut pie with my newfangled pie dough ( a 50-50 mix of olive oil and butter). Come to think of it, I need to make sure cranberries will be on the table. If not, I’m assigning myself another job.\u003c/p>\n\u003cp>\u003cstrong>Do you have advice for people hosting a meatless Thanksgiving with skeptics at the table?\u003c/strong>\u003c/p>\n\u003cp>Try not to work yourself into a lather, for starters. Then honor their concerns and have something meaty on your veg-heavy table: Let the turkey eaters bring the turkey, for example. We’re dining in mixed-diet company these days, and it’s important that everyone feel respected and acknowledged. Enlist some helpers and don’t carry the load of dinner prep, serving, and cleaning. That’s no fun, and that’s besides the point. Thanksgiving can be a hoot, as it should be. After all, we’re gathering at the table with the people we love -- with food!\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SWEET POTATO–PESTO GRATIN\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cp>This is such a nice change of pace from the iconic marshmallow engulfed variation that has graced Thanksgiving tables for decades. Imagine, a sweet potato dish that won’t give you a sugar high! Instead, the thinly sliced tubers are slathered up with my beloved kale pesto, a green spread with both gusto and all-purpose prowess.\u003c/p>\n\u003cfigure id=\"attachment_51612\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto700.jpg\">\u003cimg class=\"size-full wp-image-51612\" title=\"Kale Pesto. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto400.jpg\" alt=\"Kale Pesto. Photo: Clare Barboza\" width=\"400\" height=\"532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale Pesto. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>KALE PESTO:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 to 1 1⁄2 teaspoons salt\u003cbr>\n4 to 5 cups lacinato (a.k.a. dinosaur or Tuscan) kale that has been stemmed and chopped coarsely (1 large bunch)\u003cbr>\n2 cloves garlic, peeled and sliced\u003cbr>\n1⁄4 cup unsalted walnuts,\u003cbr>\ncoarsely chopped\u003cbr>\n1⁄2 cup olive oil\u003cbr>\n1⁄2 cup grated Parmigiano-Reggiano cheese (optional)\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Blender or food processor\u003c/p>\n\u003cp>\u003cstrong>SWEET POTATO GRATIN:\u003c/strong>\u003cbr>\nOlive oil or oil spray, for greasing\u003cbr>\n2 pounds sweet potatoes, washed and peeled\u003cbr>\n1⁄2 cup kale pesto\u003cbr>\n1⁄8 to 1⁄4 cup grated Parmigiano-Reggiano or Pecorino cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> 13 by 9-inch baking dish\u003c/p>\n\u003cp>\u003cstrong>HERE’S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bring the water to a boil in a medium-size saucepan. Add 1 teaspoon of the salt, then add the kale. Cook uncovered until tender, about 10 minutes. Drain the kale under cold running water. With your hands, squeeze as much water out of the kale as possible; you’ll end up with a green ball about the size of a tennis ball.\u003c/li>\n\u003cli>In a blender or food processor, combine the garlic and walnuts, and whiz until pulverized and well mixed. Add the kale and process until well blended; the mixture may even look a little dry. Pour in the oil and blend. The mixture should be glistening and will have a consistency that is somewhat textured, somewhat loose. Taste and add the remaining 1⁄2 teaspoon of salt, if needed.\u003c/li>\n\u003cli>Transfer the pesto to a small bowl and stir in the cheese (if using) and the black pepper to taste.\u003c/li>\n\u003cli>The pesto keeps well in an airtight container in the refrigerator, for up to a week.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES ABOUT 1 CUP PESTO\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato Gratin\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F.\u003c/li>\n\u003cli>Grease the bottom of a 13 by 9-inch baking dish with the olive oil (using a brush) or with oil spray.\u003c/li>\n\u003cli>Cut the sweet potato into 1⁄4-inch-thick slices. Place in a medium-size bowl and add the pesto, stirring until the sweet potato slices are completely coated. If the coverage is light, add a wee bit more pesto, in 1-teaspoon increments.\u003c/li>\n\u003cli>Arrange the sweet potato slices in the prepared dish in overlapping fashion. You will have two or three layers when you’re done. If using the cheese, sprinkle evenly on top.\u003c/li>\n\u003cli>Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until fork tender.\u003c/li>\n\u003cli>Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES 6 SIDE-DISH SERVINGS\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> Sweet potatoes can be large and unwieldy and sometimes difficult to cut. Sharpen your knife and cut the sweet potato in half, both in length and width, if necessary.\u003c/p>\n\u003cp>Make the pesto first. In fact, you can make it in advance, as it keeps for several days in the refrigerator. On prepping the kale: Grab the thick fibrous stem running through the middle and simply pull off the leafy part. You can also run a knife along the middle and trim the leaf away from the stem.\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>DELICATA BOATS WITH RED RICE STUFFING\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cfigure id=\"attachment_51722\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\">\u003cimg class=\"size-full wp-image-51722\" title=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\" alt=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" width=\"300\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups water\u003cbr>\n1 cup Bhutanese red rice (Plan B: long-grain Wehani; cooking times and liquid amounts may vary)\u003cbr>\n3 to 4 delicata squash (about 1 pound each)\u003cbr>\n1/8 cup olive oil, plus extra for brushing\u003cbr>\n1/4 teaspoon salt, plus more to taste\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup fresh flat-leaf parsley, chopped\u003cbr>\n1/4 cup unsalted shelled pistachios, chopped (Other options: walnuts, almonds, or pecans)\u003cbr>\n1/3 cup dried cranberries or cherries, chopped\u003cbr>\n1 teaspoon fennel seeds\u003cbr>\n1 teaspoon peeled and minced fresh ginger\u003cbr>\nZest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice\u003cbr>\n1/8 teaspoon ground chile pepper of choice\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Parchment paper\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> There's enough filling for eight servings (one squash half per person). For a party of six, you'll have more than a cup of remaining filling, which you can bring to the table.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>HERE'S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring the water and the rice to a boil in a medium-size saucepan. Lower the heat to low, cover, and cook at a simmer, 20 to 25 minutes. The rice will be done when water is absorbed and grains are tender to the bite.\u003c/li>\n\u003cli>Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim both ends of each squash and slice in half lengthwise. Scoop out and discard the seeds and the attached pulp. Brush both sides of the squash with the olive oil, and season the inside to taste with salt and pepper.\u003c/li>\n\u003cli>Roast until easily pierced with a fork, about 30 minutes, and remove from the oven. Lower the oven heat to 350°F.\u003c/li>\n\u003cli>While the squash roasts, make the filling: Transfer the rice to a large mixing bowl and add the 1/8 cup of olive oil, and the parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest, and chile pepper. Stir until the rice is coated with the oil and the mixture is well mixed. Add the 1/4 teaspoon of salt, stir, taste, and reseason if necessary.\u003c/li>\n\u003cli>Fill each squash half with about 1/4 cup of the filling. Return to the oven and heat for about 15 minutes, until the rice is warmed through.\u003c/li>\n\u003cli>Serve immediately, or lower the oven temperature to 225°F, cover with foil, and hold until ready to serve.\u003c/li>\n\u003c/ol>\n\n",
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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/meatless-celebrations-cover-300.jpg\">\u003cimg class=\"alignleft size-full wp-image-51623\" title=\"Meatless Celebrations by Kim O'Donnel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/meatless-celebrations-cover-250.jpg\" alt=\"Meatless Celebrations by Kim O'Donnel\" width=\"250\" height=\"308\">\u003c/a>Seattle chef and cookbook author \u003ca href=\"http://www.kimodonnel.com/\">Kim O'Donnel\u003c/a> is a long-time champion of meatless meals. She's been talking up produce-centric grub since her \u003ca href=\"http://blog.washingtonpost.com/mighty-appetite/\">A Mighty Appetite\u003c/a> food column began in the \u003cem>Washington Post\u003c/em> in 2006. An early advocate of the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, O'Donnel's first cookbook, \u003cem>\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Cookbook\u003c/a> \u003c/em> showcased plant-based recipes carnivores could sink their teeth into.\u003c/p>\n\u003cp>Now, in time for the Thanksgiving feast ahead, comes \u003cem>The Meat Lover's Meatless Celebrations: Recipes and Menus for Everything from New Year's Eve to Summer Picnics, Birthday Bashes to Christmas\u003c/em>. Got a holiday or special occasion dinner coming up? O'Donnel has it covered -- there's even an \u003ca href=\"http://www.kimodonnel.com/meatless-celebrations.html\">election night menu\u003c/a>.\u003c/p>\n\u003cp>The omniverous O'Donnel swung through the Bay Area last weekend and was feted at a potluck where no flesh, let alone bird, featured in a spread that was flavor filled and satisfyingly lip-smacking, as if to drive home her point: Produce can shine at any celebration. The \u003ca href=\"http://lettuceeatkale.com/2010/a-meat-lovers-manifesto-for-meatless-monday/\">meatless maven\u003c/a> talked everything but the turkey with Bay Area Bites and shared some of her favorite holiday recipes too. And, relax, there's not a curd bird in the mix.\u003c/p>\n\u003cfigure id=\"attachment_51614\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel400.jpg\">\u003cimg class=\"size-full wp-image-51614\" title=\"Kim O'Donnel. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kim-odonnel300.jpg\" alt=\"Kim O'Donnel. Photo: Clare Barboza\" width=\"300\" height=\"284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim O'Donnel. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why create what you call a “feast without the beast” for Thanksgiving?\u003c/strong>\u003c/p>\n\u003cp>I had an epiphany one Thanksgiving several years ago, when the turkey and its tofu facsimile were fighting for real estate on the table. It was a tense experience, an us-versus-them dynamic with very little tasty chow to show for all the effort. I wanted to put together a fun, festive meal that eaters of all dietary stripes could enjoy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with a meatless menu for Thanksgiving and where's the protein?\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is one of the easiest feasts to do meatless -- it is a harvest meal after all.\u003c/p>\n\u003cp>We tend not to associate plants with protein -- a medium potato has 2.7 grams, 1 cup of cooked broccoli nearly 7 grams, and 1 cup of cooked spinach 13 grams. And we haven’t even gotten to the legumes -- 1 cup of cooked lentils has 18 grams of protein. A quarter cup of almonds nearly 4 grams.\u003c/p>\n\u003cp>Some of the meatless meals in the fall and winter chapters of my book include an eggplant timpano, roasted delicata squash with red rice stuffing [recipe below], black-eyed pea paella, potato-turnip gratin with a blue cheese sauce and Cajun blackened tofu – all of which contain protein. Remember, for all the protein in that Brontosaurus burger, it’s lacking in fiber (which in my opinion is the fountain of youth!)\u003c/p>\n\u003cp>\u003cstrong>In your new cookbook you describe your dishes as “delicious first, meatless second.” How do you enhance flavor in vegetarian recipes?\u003cbr>\n\u003c/strong>\u003cbr>\nI discovered that there are lots of ingredients from the plant world that have major \u003ca href=\"http://en.wikipedia.org/wiki/Umami\">umami\u003c/a> potential -- mushrooms, soy sauce, smoked paprika, roasted vegetables, tahini, to name just a few. So when I say “delicious first,” I’m referring largely to umami. This is why the squash is roasted and there are pistachios in the red rice stuffing [recipe below], and why I coat the sweet potatoes with kale pesto [recipe below]. These little touches add layers of flavor and texture, which is absolutely critical when making the case to meat lovers that vegetarian food is not rabbit food.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meatless dish on the Thanksgiving table?\u003c/strong>\u003c/p>\n\u003cp>I love having something raw on the table -- a salad of mixed greens with fruit (pomegranate seeds, clementine or grapefruit segments, apple or pear slices) or my raw kale salad to cleanse the palate, lighten up the meal and make sure there’s a wee bit of roughage. After all, it’s traditionally such a starch-heavy meal -- mashed potatoes, stuffing, sweet potatoes, rolls (and that’s all before the pie)!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/16/orange-and-ginger-spiced-cranberry-sauce/\">Cranberry sauce\u003c/a> is a must for me. When I finally learned how to make it, I couldn’t believe how easy it was to throw fresh cranberries into a saucepan, sweeten them and watch them pop away and cook down, in just 25 minutes. These days, I like to sweeten them with good-quality maple syrup and the juice of a few oranges.\u003c/p>\n\u003cp>\u003cstrong>Is there anything from a traditional Thanksgiving that you miss?\u003c/strong>\u003c/p>\n\u003cp>The Thanksgiving feasts of my youth were pretty much pre-packaged affairs (think Stovetop stuffing, boil-in-a-bag vegetables, Parker house rolls, gravy out of a jar), but that’s what we knew, and that’s what felt wonderful. I remember the scenes more than the food -- hanging the wishbone to dry, the men in the basement playing pinochle and drinking scotch, my great aunt's enthusiastic use of Kitchen Bouquet, a brown liquid in a little brown bottle, to darken the gravy, watching my father carve the often overcooked turkey and begging him for a piece of skin and we kids always underfoot.\u003c/p>\n\u003cp>I don’t miss green bean casserole or creamed onions out of a can, but I do miss the noise and merriment of a big family gathering. There's a lively kind of mayhem that comes when twenty people with the same gene pool gather under one roof. When I was in college, I made my first homemade cranberry sauce, which marked a turning point in Thanksgiving feasts to come. Every year, my brother Tim and I would replace one pre-packaged or processed dish with its homemade counterpart.\u003c/p>\n\u003cp>\u003cstrong>What's on your menu Thursday?\u003c/strong>\u003c/p>\n\u003cp>For the first time in a handful of years, I’m not hosting Thanksgiving. It is one of my favorite feasts to prepare, but I’ve been traveling for the past month which made it easy to accept the invitation of a Seattle friend, who’s a good cook. We’ll bring a few dishes from the new book, including the lentil pate for cocktail hour, the raw kale sale to ensure there are some greens on the table (what is it about Thanksgiving and the dearth of greens?) and the apple-rosemary-walnut pie with my newfangled pie dough ( a 50-50 mix of olive oil and butter). Come to think of it, I need to make sure cranberries will be on the table. If not, I’m assigning myself another job.\u003c/p>\n\u003cp>\u003cstrong>Do you have advice for people hosting a meatless Thanksgiving with skeptics at the table?\u003c/strong>\u003c/p>\n\u003cp>Try not to work yourself into a lather, for starters. Then honor their concerns and have something meaty on your veg-heavy table: Let the turkey eaters bring the turkey, for example. We’re dining in mixed-diet company these days, and it’s important that everyone feel respected and acknowledged. Enlist some helpers and don’t carry the load of dinner prep, serving, and cleaning. That’s no fun, and that’s besides the point. Thanksgiving can be a hoot, as it should be. After all, we’re gathering at the table with the people we love -- with food!\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SWEET POTATO–PESTO GRATIN\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cp>This is such a nice change of pace from the iconic marshmallow engulfed variation that has graced Thanksgiving tables for decades. Imagine, a sweet potato dish that won’t give you a sugar high! Instead, the thinly sliced tubers are slathered up with my beloved kale pesto, a green spread with both gusto and all-purpose prowess.\u003c/p>\n\u003cfigure id=\"attachment_51612\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto700.jpg\">\u003cimg class=\"size-full wp-image-51612\" title=\"Kale Pesto. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/kale-pesto400.jpg\" alt=\"Kale Pesto. Photo: Clare Barboza\" width=\"400\" height=\"532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale Pesto. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>KALE PESTO:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 to 1 1⁄2 teaspoons salt\u003cbr>\n4 to 5 cups lacinato (a.k.a. dinosaur or Tuscan) kale that has been stemmed and chopped coarsely (1 large bunch)\u003cbr>\n2 cloves garlic, peeled and sliced\u003cbr>\n1⁄4 cup unsalted walnuts,\u003cbr>\ncoarsely chopped\u003cbr>\n1⁄2 cup olive oil\u003cbr>\n1⁄2 cup grated Parmigiano-Reggiano cheese (optional)\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Blender or food processor\u003c/p>\n\u003cp>\u003cstrong>SWEET POTATO GRATIN:\u003c/strong>\u003cbr>\nOlive oil or oil spray, for greasing\u003cbr>\n2 pounds sweet potatoes, washed and peeled\u003cbr>\n1⁄2 cup kale pesto\u003cbr>\n1⁄8 to 1⁄4 cup grated Parmigiano-Reggiano or Pecorino cheese (optional)\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> 13 by 9-inch baking dish\u003c/p>\n\u003cp>\u003cstrong>HERE’S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bring the water to a boil in a medium-size saucepan. Add 1 teaspoon of the salt, then add the kale. Cook uncovered until tender, about 10 minutes. Drain the kale under cold running water. With your hands, squeeze as much water out of the kale as possible; you’ll end up with a green ball about the size of a tennis ball.\u003c/li>\n\u003cli>In a blender or food processor, combine the garlic and walnuts, and whiz until pulverized and well mixed. Add the kale and process until well blended; the mixture may even look a little dry. Pour in the oil and blend. The mixture should be glistening and will have a consistency that is somewhat textured, somewhat loose. Taste and add the remaining 1⁄2 teaspoon of salt, if needed.\u003c/li>\n\u003cli>Transfer the pesto to a small bowl and stir in the cheese (if using) and the black pepper to taste.\u003c/li>\n\u003cli>The pesto keeps well in an airtight container in the refrigerator, for up to a week.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES ABOUT 1 CUP PESTO\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato Gratin\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F.\u003c/li>\n\u003cli>Grease the bottom of a 13 by 9-inch baking dish with the olive oil (using a brush) or with oil spray.\u003c/li>\n\u003cli>Cut the sweet potato into 1⁄4-inch-thick slices. Place in a medium-size bowl and add the pesto, stirring until the sweet potato slices are completely coated. If the coverage is light, add a wee bit more pesto, in 1-teaspoon increments.\u003c/li>\n\u003cli>Arrange the sweet potato slices in the prepared dish in overlapping fashion. You will have two or three layers when you’re done. If using the cheese, sprinkle evenly on top.\u003c/li>\n\u003cli>Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until fork tender.\u003c/li>\n\u003cli>Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>MAKES 6 SIDE-DISH SERVINGS\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> Sweet potatoes can be large and unwieldy and sometimes difficult to cut. Sharpen your knife and cut the sweet potato in half, both in length and width, if necessary.\u003c/p>\n\u003cp>Make the pesto first. In fact, you can make it in advance, as it keeps for several days in the refrigerator. On prepping the kale: Grab the thick fibrous stem running through the middle and simply pull off the leafy part. You can also run a knife along the middle and trim the leaf away from the stem.\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>DELICATA BOATS WITH RED RICE STUFFING\u003c/strong>\u003c/p>\n\u003cp>From \"\u003ca href=\"http://www.kimodonnel.com/book.html\">The Meat Lover's Meatless Celebrations\u003c/a>\"\u003cbr>\nExcerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.\u003c/p>\n\u003cfigure id=\"attachment_51722\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\">\u003cimg class=\"size-full wp-image-51722\" title=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/celebrations-delicata-boats.jpg\" alt=\"Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\" width=\"300\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Delicata Boats with Red Rice Stuffing. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups water\u003cbr>\n1 cup Bhutanese red rice (Plan B: long-grain Wehani; cooking times and liquid amounts may vary)\u003cbr>\n3 to 4 delicata squash (about 1 pound each)\u003cbr>\n1/8 cup olive oil, plus extra for brushing\u003cbr>\n1/4 teaspoon salt, plus more to taste\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup fresh flat-leaf parsley, chopped\u003cbr>\n1/4 cup unsalted shelled pistachios, chopped (Other options: walnuts, almonds, or pecans)\u003cbr>\n1/3 cup dried cranberries or cherries, chopped\u003cbr>\n1 teaspoon fennel seeds\u003cbr>\n1 teaspoon peeled and minced fresh ginger\u003cbr>\nZest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice\u003cbr>\n1/8 teaspoon ground chile pepper of choice\u003c/p>\n\u003cp>\u003cstrong>TOOLS:\u003c/strong> Parchment paper\u003c/p>\n\u003cp>\u003cstrong>KITCHEN NOTES:\u003c/strong> There's enough filling for eight servings (one squash half per person). For a party of six, you'll have more than a cup of remaining filling, which you can bring to the table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>HERE'S WHAT YOU DO:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Bring the water and the rice to a boil in a medium-size saucepan. Lower the heat to low, cover, and cook at a simmer, 20 to 25 minutes. The rice will be done when water is absorbed and grains are tender to the bite.\u003c/li>\n\u003cli>Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim both ends of each squash and slice in half lengthwise. Scoop out and discard the seeds and the attached pulp. Brush both sides of the squash with the olive oil, and season the inside to taste with salt and pepper.\u003c/li>\n\u003cli>Roast until easily pierced with a fork, about 30 minutes, and remove from the oven. Lower the oven heat to 350°F.\u003c/li>\n\u003cli>While the squash roasts, make the filling: Transfer the rice to a large mixing bowl and add the 1/8 cup of olive oil, and the parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest, and chile pepper. Stir until the rice is coated with the oil and the mixture is well mixed. Add the 1/4 teaspoon of salt, stir, taste, and reseason if necessary.\u003c/li>\n\u003cli>Fill each squash half with about 1/4 cup of the filling. Return to the oven and heat for about 15 minutes, until the rice is warmed through.\u003c/li>\n\u003cli>Serve immediately, or lower the oven temperature to 225°F, cover with foil, and hold until ready to serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_51502\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\" alt=\"Food bank volunteers help get fresh produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\" title=\"Food bank volunteers help ensure that fresh produce gets to people quickly. Photo: Courtesy Alameda County Community Food Bank\" width=\"300\" height=\"192\" class=\"size-full wp-image-51502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank volunteers help get produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>It's not enough to simply feed the hungry. Given the obesity epidemic and other diet-related illnesses, hunger-relief organizations like the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a> are seeking ways to make sure those calories count. They want their clients to have nutrient-dense foods -- including fresh produce -- that will fuel their bodies, not simply stave off the rumblings of an empty stomach. \u003c/p>\n\u003cp>That mission is clear the minute you enter the ACCFB's vast warehouse. Last Friday, one of the busiest days of the year for the local food bank, Corey Garmon, a nutrition education intern, was positioned at the entrance handing out samples of his sweet potato hash -- made from scratch with a little heat and a lot of heart -- using fresh produce available to food pantry members dashing in for their pre-Thanksgiving pick ups. Those paper cups of comfort food (a simple mix of onions, bell peppers, and bright orange tuber cubes seasoned with red pepper flakes) added a sweet note of tasty cheer on a dreary, cold day. They got snapped right up.\u003c/p>\n\u003cp>Meanwhile, warehouse workers deftly moved heavy pallets of chicken stock, cranberry sauce, and turkey stuffing in a flurry of activity, while other employees handed out boxes of turkey breasts and volunteers bagged a mountain of carrots. \u003c/p>\n\u003cp>ACCFB is considered a national leader in efforts to ensure that the neediest receive nourishment. Back in 2005 -- well before the recent \u003ca href=\"http://www.nytimes.com/2012/06/03/us/richmond-calif-seeks-to-tax-sweetened-beverages.html\">soda tax campaigns\u003c/a> -- the food bank banned carbonated drinks from its warehouse shelves. It's been making strides to offer more healthy options ever since.\u003c/p>\n\u003cp>Now, as the biggest eating holiday of the year looms, comes word about the results of an initiative designed to improve the quality of edible offerings in food banks nationwide. ACCFB is one of 12 food banks around the country participating in a program dubbed \u003ca href=\"http://mazon.org/2011/01/31/mazon-kicks-off-healthy-options-healthy-meals-initiative/\">Healthy Options, Healthy Meals\u003c/a>, in collaboration with the nonprofit \u003ca href=\"http://mazon.org/\">MAZON: A Jewish Response to Hunger\u003c/a>, health care giant \u003ca href=\"http://www.kp.kaiser.org\">Kaiser Permanente\u003c/a>, and the \u003ca href=\"http://cwh.berkeley.edu/resource/healthy-options-healthy-meals-evaluation\">University of California, Berkeley's Center for Weight & Health\u003c/a>. The program, in place for two years, provides financial and other support to food banks who want to develop and implement formal nutrition policies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That is not as splashy news as, say, the end of the \u003ca href=\"http://www.sfgate.com/bayarea/nevius/article/Twinkies-are-mortal-Then-so-are-Boomers-4045670.php\">Twinkie\u003c/a>. But it's significant in the food banking world. It may come as a surprise to learn that food banks typically don't have nutritional guidelines in place -- even the ACCFB's soda ban isn't part of a formal written policy. That's because, in part, most people in the anti-hunger world are too busy trying to meet a growing need, and have had scant time for mulling over policy matters.\u003c/p>\n\u003cp>So taking small steps to assess what constitutes healthy food for clients is a big shift in food bank circles, say leaders in the fight against hunger, malnutrition, and obesity. \"These food banks are setting a new standard within the food banking community, paving the way for their peers to be more proactive,\" says Marla Feldman, director of the initiative at MAZON. \"Formal, documented nutrition policies provide a concrete blueprint for how food providers can increase the nutritional quality of the foods and beverages they distribute.\"\u003c/p>\n\u003cfigure id=\"attachment_51504\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\" alt=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" title=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHOP offers a quick reference for pantry members choosing food for their clients. Photo: Courtesy ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>Here's how the initiative's work has played out in practice at the food bank: The organization, which has two nutritionists on staff, implemented a system on the warehouse floor known as the Choosing Healthy Options Program or CHOP for short -- a simple traffic-light grading of goods (green represents healthy choices recommended any time, yellow foods are sometimes options, and red items, heavy on sugar, salt, and/or fats are rare treats.) In addition, notices like the one below are posted throughout the warehouse offering suggestions for more nutritious eating.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\" alt=\"Foodbank - Rice\" title=\"Foodbank - Rice\" width=\"400\" height=\"488\" class=\"aligncenter size-full wp-image-51505\">\u003c/a>\u003c/p>\n\u003cp>Food pantries served by ACCFB are also experimenting with a new distribution method known as client choice in place of a pre-packed bag of staples. Client choice recognizes the diverse range of dietary needs in a community, whether due to culture, religion, health preferences, or medical concerns. Tofu may be an everyday food for one family, while peanut butter more appropriate for another. Food bank staffers say that client choice decreases waste and increase dignity for clients -- and volunteers enjoy the extra interaction they have with the people they’re helping. At the \u003ca href=\"http://gregharland.wix.com/food-bank#!\">Oakland Food Pantry\u003c/a> -- located in a former liquor store in West Oakland -- clients appreciate the chance to \"go shopping\" for fresh foods and kitchen staples in a so-called food desert. \"Offering vegetables and fruits has made a big difference in the way people choose what they take home,\" pantry executive director Greg Harland reports in an ACCFB newsletter. \"At first, people didn't grab broccoli, but now it's all gone at the end of the day. With availability comes change.\"\u003c/p>\n\u003cfigure id=\"attachment_51506\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\" alt=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" title=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clients at the Oakland Food Pantry report a preference for choosing the produce they take home. Photo: ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>And the ACCFB now has a mobile produce hub program delivering fresh fruits and vegetables to small and medium-sized member agencies, saving them the trek out to the food bank's warehouse near Oakland airport. These pop-up produce events take place in parking lots in Oakland, Berkeley, and Hayward and they save smaller agencies time and money. Most importantly, people they serve are now able to enjoy a lot more farm fresh strawberries and oranges. \u003c/p>\n\u003cp>The food bank is also in the early stages of developing formal, written nutritional guidelines and, as part of that process, is evaluating the contents of all the cans, boxes, and containers of products that are either donated or purchased for distribution to people in need, according to Justine Kaplan, the food bank's director of food, agency, and nutrition services. This time-consuming process will likely have implications for purchasing decisions down the track, adds Kaplan, who notes that 60 percent of the food banks' offerings are procured. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Such practices shift the focus from quantity to quality. \u003c/p>\n\u003cblockquote>\u003cp>\"The real opportunity here is to get beyond a pounds in/pounds out approach to food banking, and to take a careful look at the nutritional value of food on the shelves,\" says Loel Solomon, vice president for community health at Kaiser Permanente. \"Every family deserves access to healthy food, and that’s especially important for low-income people who are more likely to suffer from diabetes, heart disease and obesity.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Food banks are in the business of combating hunger -- and they want to nourish their clients too. Sarah Henry reports on a new initiative designed to help places like the Alameda County Community Food Bank better serve people in need of a good feed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51502\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\" alt=\"Food bank volunteers help get fresh produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\" title=\"Food bank volunteers help ensure that fresh produce gets to people quickly. Photo: Courtesy Alameda County Community Food Bank\" width=\"300\" height=\"192\" class=\"size-full wp-image-51502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank volunteers help get produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>It's not enough to simply feed the hungry. Given the obesity epidemic and other diet-related illnesses, hunger-relief organizations like the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a> are seeking ways to make sure those calories count. They want their clients to have nutrient-dense foods -- including fresh produce -- that will fuel their bodies, not simply stave off the rumblings of an empty stomach. \u003c/p>\n\u003cp>That mission is clear the minute you enter the ACCFB's vast warehouse. Last Friday, one of the busiest days of the year for the local food bank, Corey Garmon, a nutrition education intern, was positioned at the entrance handing out samples of his sweet potato hash -- made from scratch with a little heat and a lot of heart -- using fresh produce available to food pantry members dashing in for their pre-Thanksgiving pick ups. Those paper cups of comfort food (a simple mix of onions, bell peppers, and bright orange tuber cubes seasoned with red pepper flakes) added a sweet note of tasty cheer on a dreary, cold day. They got snapped right up.\u003c/p>\n\u003cp>Meanwhile, warehouse workers deftly moved heavy pallets of chicken stock, cranberry sauce, and turkey stuffing in a flurry of activity, while other employees handed out boxes of turkey breasts and volunteers bagged a mountain of carrots. \u003c/p>\n\u003cp>ACCFB is considered a national leader in efforts to ensure that the neediest receive nourishment. Back in 2005 -- well before the recent \u003ca href=\"http://www.nytimes.com/2012/06/03/us/richmond-calif-seeks-to-tax-sweetened-beverages.html\">soda tax campaigns\u003c/a> -- the food bank banned carbonated drinks from its warehouse shelves. It's been making strides to offer more healthy options ever since.\u003c/p>\n\u003cp>Now, as the biggest eating holiday of the year looms, comes word about the results of an initiative designed to improve the quality of edible offerings in food banks nationwide. ACCFB is one of 12 food banks around the country participating in a program dubbed \u003ca href=\"http://mazon.org/2011/01/31/mazon-kicks-off-healthy-options-healthy-meals-initiative/\">Healthy Options, Healthy Meals\u003c/a>, in collaboration with the nonprofit \u003ca href=\"http://mazon.org/\">MAZON: A Jewish Response to Hunger\u003c/a>, health care giant \u003ca href=\"http://www.kp.kaiser.org\">Kaiser Permanente\u003c/a>, and the \u003ca href=\"http://cwh.berkeley.edu/resource/healthy-options-healthy-meals-evaluation\">University of California, Berkeley's Center for Weight & Health\u003c/a>. The program, in place for two years, provides financial and other support to food banks who want to develop and implement formal nutrition policies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That is not as splashy news as, say, the end of the \u003ca href=\"http://www.sfgate.com/bayarea/nevius/article/Twinkies-are-mortal-Then-so-are-Boomers-4045670.php\">Twinkie\u003c/a>. But it's significant in the food banking world. It may come as a surprise to learn that food banks typically don't have nutritional guidelines in place -- even the ACCFB's soda ban isn't part of a formal written policy. That's because, in part, most people in the anti-hunger world are too busy trying to meet a growing need, and have had scant time for mulling over policy matters.\u003c/p>\n\u003cp>So taking small steps to assess what constitutes healthy food for clients is a big shift in food bank circles, say leaders in the fight against hunger, malnutrition, and obesity. \"These food banks are setting a new standard within the food banking community, paving the way for their peers to be more proactive,\" says Marla Feldman, director of the initiative at MAZON. \"Formal, documented nutrition policies provide a concrete blueprint for how food providers can increase the nutritional quality of the foods and beverages they distribute.\"\u003c/p>\n\u003cfigure id=\"attachment_51504\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\" alt=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" title=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHOP offers a quick reference for pantry members choosing food for their clients. Photo: Courtesy ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>Here's how the initiative's work has played out in practice at the food bank: The organization, which has two nutritionists on staff, implemented a system on the warehouse floor known as the Choosing Healthy Options Program or CHOP for short -- a simple traffic-light grading of goods (green represents healthy choices recommended any time, yellow foods are sometimes options, and red items, heavy on sugar, salt, and/or fats are rare treats.) In addition, notices like the one below are posted throughout the warehouse offering suggestions for more nutritious eating.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\" alt=\"Foodbank - Rice\" title=\"Foodbank - Rice\" width=\"400\" height=\"488\" class=\"aligncenter size-full wp-image-51505\">\u003c/a>\u003c/p>\n\u003cp>Food pantries served by ACCFB are also experimenting with a new distribution method known as client choice in place of a pre-packed bag of staples. Client choice recognizes the diverse range of dietary needs in a community, whether due to culture, religion, health preferences, or medical concerns. Tofu may be an everyday food for one family, while peanut butter more appropriate for another. Food bank staffers say that client choice decreases waste and increase dignity for clients -- and volunteers enjoy the extra interaction they have with the people they’re helping. At the \u003ca href=\"http://gregharland.wix.com/food-bank#!\">Oakland Food Pantry\u003c/a> -- located in a former liquor store in West Oakland -- clients appreciate the chance to \"go shopping\" for fresh foods and kitchen staples in a so-called food desert. \"Offering vegetables and fruits has made a big difference in the way people choose what they take home,\" pantry executive director Greg Harland reports in an ACCFB newsletter. \"At first, people didn't grab broccoli, but now it's all gone at the end of the day. With availability comes change.\"\u003c/p>\n\u003cfigure id=\"attachment_51506\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\" alt=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" title=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clients at the Oakland Food Pantry report a preference for choosing the produce they take home. Photo: ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>And the ACCFB now has a mobile produce hub program delivering fresh fruits and vegetables to small and medium-sized member agencies, saving them the trek out to the food bank's warehouse near Oakland airport. These pop-up produce events take place in parking lots in Oakland, Berkeley, and Hayward and they save smaller agencies time and money. Most importantly, people they serve are now able to enjoy a lot more farm fresh strawberries and oranges. \u003c/p>\n\u003cp>The food bank is also in the early stages of developing formal, written nutritional guidelines and, as part of that process, is evaluating the contents of all the cans, boxes, and containers of products that are either donated or purchased for distribution to people in need, according to Justine Kaplan, the food bank's director of food, agency, and nutrition services. This time-consuming process will likely have implications for purchasing decisions down the track, adds Kaplan, who notes that 60 percent of the food banks' offerings are procured. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Such practices shift the focus from quantity to quality. \u003c/p>\n\u003cblockquote>\u003cp>\"The real opportunity here is to get beyond a pounds in/pounds out approach to food banking, and to take a careful look at the nutritional value of food on the shelves,\" says Loel Solomon, vice president for community health at Kaiser Permanente. \"Every family deserves access to healthy food, and that’s especially important for low-income people who are more likely to suffer from diabetes, heart disease and obesity.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cranberry Jalapeno Relish",
"title": "Cranberry Jalapeno Relish",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Stuffing Balls",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\">\u003cimg class=\"alignnone size-full wp-image-51094\" title=\"cornbread stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\" alt=\"cornbread stuffing\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>If you’re like me and go after the best part of Thanksgiving stuffing every year -- I’m talking about the crunchy bits on top of course -- then this will rock your world: \u003cstrong>Stuffing Balls\u003c/strong>. This ingenious formation of Thanksgiving stuffing ensures optimal crunchy to moist stuffing ratio. Could it get any better? Well, since you asked. Yes.\u003c/p>\n\u003cp>Not only is this stuffing brilliantly shaped, it is full of sausage, sage, pecans, and \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">cornbread\u003c/a>. It is also, conveniently, a great make-ahead dish. Make the stuffing at your leisure, freeze it, then thaw it the day before Turkey Day and bake as normal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\">\u003cimg class=\"alignnone size-full wp-image-51093\" title=\"pecans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\" alt=\"pecans\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Major thanks to the lovely \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> and her dad for sharing this family recipe. It’s no wonder they’ve been making this year after year...heck, I’m pretty sure this has just become my family’s new annual tradition. This Thanksgiving stuffing has everything I want in a stuffing. It’s savory, but slightly sweet from the cornbread. It’s got power fall flavors of toasty pecans and fragrant sage. The tasty bits of sausage scattered throughout are delightful. And all that liquid (and butter) ensure that the stuffing doesn’t dry out in the oven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\">\u003cimg class=\"alignnone size-full wp-image-51092\" title=\"Thanksgiving Stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\" alt=\"Thanksgiving Stuffing\" width=\"500\" height=\"352\">\u003c/a>\u003c/p>\n\u003cp>If you go the Stuffing Balls route -- and I highly suggest you do -- let me leave you with one last tip. My secret for making quick and uniform balls (whether they are balls of stuffing or cookie dough for that matter) is my trusty trigger scoop. There, you now know all my secrets. Use them for good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg class=\"alignnone size-full wp-image-51095\" title=\"Thanksgiving Stuffing Balls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\" alt=\"Thanksgiving Stuffing Balls\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Thanksgiving Stuffing Balls\u003c/strong>\u003cbr>\n\u003cem>This family recipe for Sausage, Sage, and Pecan Stuffing from \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> is spot on. I only made minor adaptations, using a loaf of whole wheat bread instead of white bread, and forming stuffing balls instead of baking them in a skillet or baking dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 5 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> a plentiful batch; or approximately 54 stuffing balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 slices of stale white (or whole wheat) bread cubed\u003cbr>\n1 batch \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">sage cornbread\u003c/a>, staled overnight and crumbled\u003cbr>\n3 cups (a 12-ounce bag) pecans, lightly toasted\u003cbr>\n1 pound ground sausage\u003cbr>\n4 small onions, diced roughly\u003cbr>\n6 stalks of celery, sliced into bite-sized chunks\u003cbr>\n3 sticks of unsalted butter\u003cbr>\n1/4 cup chopped sage (about two large handfuls)\u003cbr>\n12 ounces evaporated milk\u003cbr>\n1 cup chicken or turkey stock\u003cbr>\n6 eggs, whisked\u003cbr>\n1 tablespoon freshly ground pepper, or to taste\u003cbr>\n1 tablespoon salt, or more to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>This makes a ton of stuffing, so have a super huge bowl on hand to mix everything. Whatever bowl you just picked? Not big enough. Go another size up. Now, place the bread, cornbread pieces and pecans into the bowl and set aside.\u003c/li>\n\u003cli>Break up the sausage into a skillet and cook until it’s browned and cooked through. Use a wooden spoon along the way to break up the sausage into whatever sized pieces you like. Transfer the cooked sausage with a slotted spoon to the bowl of bread, leaving the drippings in the skillet.\u003c/li>\n\u003cli>Saute the onions and celery in the sausage drippings (yeah, I know. Look, it’s Thanksgiving, okay?) on medium-low heat until translucent, but not browned. About 8-10 minutes. Add the mixture, drippings and all, into the bread bowl.\u003c/li>\n\u003cli>Put the butter into your hot skillet, and melt on low heat. Add in the chopped sage and cook until the butter melts and just starts to bubble and foam. Pour it all over the bread, and don’t think about your arteries absorbing the fat like the bread does. Shhh...It’s so good.\u003c/li>\n\u003cli>Now add in the evaporated milk, stock, and whisked eggs. Season with salt and pepper. You may think the mixture too wet, but you’re wrong. Just wait and see.\u003cbr>\nYou can freeze or refrigerate this wet mixture ahead of time!!! Really! So either right away, or after you’ve thawed the frozen stuffing, fill up a cast iron skillet (or form your stuffing balls -- I like using a trigger scoop which ensures me quick and uniform balls). However you do it, bake 30 minutes (closer to 20-25 minutes if you are doing stuffing balls) in a 375° oven. Enjoy.\u003c/li>\n\u003c/ol>\n\n",
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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/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\">\u003cimg class=\"alignnone size-full wp-image-51094\" title=\"cornbread stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-42.jpg\" alt=\"cornbread stuffing\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>If you’re like me and go after the best part of Thanksgiving stuffing every year -- I’m talking about the crunchy bits on top of course -- then this will rock your world: \u003cstrong>Stuffing Balls\u003c/strong>. This ingenious formation of Thanksgiving stuffing ensures optimal crunchy to moist stuffing ratio. Could it get any better? Well, since you asked. Yes.\u003c/p>\n\u003cp>Not only is this stuffing brilliantly shaped, it is full of sausage, sage, pecans, and \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">cornbread\u003c/a>. It is also, conveniently, a great make-ahead dish. Make the stuffing at your leisure, freeze it, then thaw it the day before Turkey Day and bake as normal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\">\u003cimg class=\"alignnone size-full wp-image-51093\" title=\"pecans\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-25.jpg\" alt=\"pecans\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Major thanks to the lovely \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> and her dad for sharing this family recipe. It’s no wonder they’ve been making this year after year...heck, I’m pretty sure this has just become my family’s new annual tradition. This Thanksgiving stuffing has everything I want in a stuffing. It’s savory, but slightly sweet from the cornbread. It’s got power fall flavors of toasty pecans and fragrant sage. The tasty bits of sausage scattered throughout are delightful. And all that liquid (and butter) ensure that the stuffing doesn’t dry out in the oven.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\">\u003cimg class=\"alignnone size-full wp-image-51092\" title=\"Thanksgiving Stuffing\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-22-Edit.jpg\" alt=\"Thanksgiving Stuffing\" width=\"500\" height=\"352\">\u003c/a>\u003c/p>\n\u003cp>If you go the Stuffing Balls route -- and I highly suggest you do -- let me leave you with one last tip. My secret for making quick and uniform balls (whether they are balls of stuffing or cookie dough for that matter) is my trusty trigger scoop. There, you now know all my secrets. Use them for good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg class=\"alignnone size-full wp-image-51095\" title=\"Thanksgiving Stuffing Balls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cornbread-stuffing-lick-my-spoon-stephanie-hua-46.jpg\" alt=\"Thanksgiving Stuffing Balls\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Thanksgiving Stuffing Balls\u003c/strong>\u003cbr>\n\u003cem>This family recipe for Sausage, Sage, and Pecan Stuffing from \u003ca href=\"http://bravetart.com/recipes/SausageandPecanStuffing\">BraveTart\u003c/a> is spot on. I only made minor adaptations, using a loaf of whole wheat bread instead of white bread, and forming stuffing balls instead of baking them in a skillet or baking dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 5 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> a plentiful batch; or approximately 54 stuffing balls\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n20 slices of stale white (or whole wheat) bread cubed\u003cbr>\n1 batch \u003ca href=\"http://bravetart.com/recipes/SageCornbread\">sage cornbread\u003c/a>, staled overnight and crumbled\u003cbr>\n3 cups (a 12-ounce bag) pecans, lightly toasted\u003cbr>\n1 pound ground sausage\u003cbr>\n4 small onions, diced roughly\u003cbr>\n6 stalks of celery, sliced into bite-sized chunks\u003cbr>\n3 sticks of unsalted butter\u003cbr>\n1/4 cup chopped sage (about two large handfuls)\u003cbr>\n12 ounces evaporated milk\u003cbr>\n1 cup chicken or turkey stock\u003cbr>\n6 eggs, whisked\u003cbr>\n1 tablespoon freshly ground pepper, or to taste\u003cbr>\n1 tablespoon salt, or more to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>This makes a ton of stuffing, so have a super huge bowl on hand to mix everything. Whatever bowl you just picked? Not big enough. Go another size up. Now, place the bread, cornbread pieces and pecans into the bowl and set aside.\u003c/li>\n\u003cli>Break up the sausage into a skillet and cook until it’s browned and cooked through. Use a wooden spoon along the way to break up the sausage into whatever sized pieces you like. Transfer the cooked sausage with a slotted spoon to the bowl of bread, leaving the drippings in the skillet.\u003c/li>\n\u003cli>Saute the onions and celery in the sausage drippings (yeah, I know. Look, it’s Thanksgiving, okay?) on medium-low heat until translucent, but not browned. About 8-10 minutes. Add the mixture, drippings and all, into the bread bowl.\u003c/li>\n\u003cli>Put the butter into your hot skillet, and melt on low heat. Add in the chopped sage and cook until the butter melts and just starts to bubble and foam. Pour it all over the bread, and don’t think about your arteries absorbing the fat like the bread does. Shhh...It’s so good.\u003c/li>\n\u003cli>Now add in the evaporated milk, stock, and whisked eggs. Season with salt and pepper. You may think the mixture too wet, but you’re wrong. Just wait and see.\u003cbr>\nYou can freeze or refrigerate this wet mixture ahead of time!!! Really! So either right away, or after you’ve thawed the frozen stuffing, fill up a cast iron skillet (or form your stuffing balls -- I like using a trigger scoop which ensures me quick and uniform balls). However you do it, bake 30 minutes (closer to 20-25 minutes if you are doing stuffing balls) in a 375° oven. Enjoy.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Pumpkin Seeds Three Ways",
"title": "Roasted Pumpkin Seeds Three Ways",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Q&A with Saveur's James Oseland",
"title": "Book Q&A with Saveur's James Oseland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\" alt=\"James Oseland. Photo: Darrell Hucks\" title=\"James Oseland. Photo: Darrell Hucks\" width=\"400\" class=\"alignnone size-full wp-image-51172\">\u003c/a>\u003cbr>\n\u003cem>James Oseland. Photo: Darrell Hucks\u003c/em>\u003c/p>\n\u003cp>The famed fireplace at Camino restaurant will sizzle this Saturday, November 10 for \u003ca href=\"http://camino-oseland.eventbrite.com\">a book luncheon\u003c/a> featuring \u003ca href=\"http://www.saveur.com/\">\u003cem>Saveur's\u003c/em>\u003c/a> James Oseland. He may be familiar for his recent judging appearances on Top Chef Masters but he brings serious journalistic food cred to the table as well. Under his watch, \u003cem>Saveur\u003c/em> has raked in more than 25 awards, including eight James Beard awards. Oseland's newest culinary tome is heavy on food images that will make you ready to cook and, of course, eat: \u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">The Way We Cook: Portraits from Around the World\u003c/a>. Yes, you can catch Wolfgang Puck smiling for the camera but the participants are mainly home cooks who are non-professional, and there’s a cozy warmth to their stories. Bay Area Bites interviewed Oseland recently to find out more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did this book project come about?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> This book is a tribute to kitchens around the world and the people who make them hum. I'm fond of saying, cooking connects us, and I think what I love most about \u003cem>Saveur\u003c/em> is its mission to tell human stories. Even if it's a story about a type of dish or technique, it's also a story about the person putting food on the table. I'm amazed every day that at the heart of it all, the desire to cook is fantastically similar whether we’re in a remote village or in the midst of a big city. Looking back through hundreds of stories and photographs we've collected over the past decade, I feel lucky to be part of such a wonderful community with a hearty appetite and respect for global cuisine and culture. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/400_BAB_Saveur_TWWC_cover_final.jpg\" alt=\"The Way We Cook\" title=\"The Way We Cook\" width=\"400\" height=\"380\" class=\"alignnone size-full wp-image-51171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> There is nothing that settles and satisfies me at the same time more than the act of cooking in my own kitchen. I also must admit, my husband is Brazilian and he has gotten me completely hooked on the country's pickled chilies. They have such depth and range of flavor -- it's like I've never had a chili before! They manage to sneak their way into the vast majority of my meals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> I most admire the folks out there who make an impact on the food world through their unyielding passion for creating great meals. Ultimately, thoughtful chefs develop sophisticated yet simple cooking techniques. That extra care results in artful and intentional food I want to eat and share with those I love. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a writer and editor? And the worst?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> The best part's easy -- I am paid to do what I love most. I was a contributor to \u003cem>Saveur\u003c/em> for almost seven years before I got an impeccably timed call from Colman Andrews (the former editor in chief) asking if I was interested in the executive editor's position. At that exact moment, I had just completed a final draft of my book about living and eating my way through Indonesia and had about 800 dollars to my name. I hope I didn't sound too desperate when I accepted on the spot! \u003c/p>\n\u003cp>I'd have to say that the worst part of the job is choosing what stories make it into each issue and which ones don't. I wish we could assign a thousand stories every year. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> is one of my all time favorite San Francisco spots and it's hard to pick one dish -- anything Chris Cosentino makes is bound to be fantastic. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> Let me start by saying that as a New Yorker, I'm a little biased -- this city has tons of affection for global cuisine and talk about easy access! It's stunning how quickly you can get your hands on a good bao sandwich or satisfy your empanada craving here. However, I do think as a whole, Americans are a little different when it comes to food. We foster a kind of \"eat to work\" attitude that is the opposite of many countries where people \"work to live.\" I've noticed in many places I've visited, folks carve out a significant part of the day to share food together, and it's this sit-down-at-the-table ethic that \u003cem>The Way We Cook\u003c/em> champions. I'm proud of that, and I think the tradition to make time for eating with family and friends is on an exciting upswing in the U.S. too.\u003c/p>\n\u003cp>\u003cstrong>Event Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">An Evening with James Oseland at San Francisco Cooking School\u003c/a>\u003cbr>\nFriday, November 9, 2012 from 7pm to 9pm\u003cbr>\n690 Van Ness Avenue (Corner @ Turk near Civic Center)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">Purchase Tix\u003c/a>: $15 admission only, $40 admission + book\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Lunch with James Oseland at Camino\u003c/a>\u003cbr>\nSaturday, November 10, 2012 from 11:30am to 3pm\u003cbr>\n3917 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Purchase Tix\u003c/a>: $64.17 ($50 lunch + $9 tip + $5.17 tax) + $2.59 (tix fee) = $66.76 per person\u003cbr>\nCopies of the book will be available for sale at the event\u003cbr>\ncourtesy of Omnivore Books\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews James Oseland, who edits Saveur magazine and has a new book out called The Way We Cook: Portraits from Around the World. Oseland explains the best and worst part about being an editor, and shares that he had around $800 to his name when he accepted the job offer.",
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"description": "Mary Ladd interviews James Oseland, who edits Saveur magazine and has a new book out called The Way We Cook: Portraits from Around the World. Oseland explains the best and worst part about being an editor, and shares that he had around $800 to his name when he accepted the job offer.",
"title": "Book Q&A with Saveur's James Oseland | KQED",
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"headline": "Book Q&A with Saveur's James Oseland",
"datePublished": "2012-11-08T08:00:00-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\" alt=\"James Oseland. Photo: Darrell Hucks\" title=\"James Oseland. Photo: Darrell Hucks\" width=\"400\" class=\"alignnone size-full wp-image-51172\">\u003c/a>\u003cbr>\n\u003cem>James Oseland. Photo: Darrell Hucks\u003c/em>\u003c/p>\n\u003cp>The famed fireplace at Camino restaurant will sizzle this Saturday, November 10 for \u003ca href=\"http://camino-oseland.eventbrite.com\">a book luncheon\u003c/a> featuring \u003ca href=\"http://www.saveur.com/\">\u003cem>Saveur's\u003c/em>\u003c/a> James Oseland. He may be familiar for his recent judging appearances on Top Chef Masters but he brings serious journalistic food cred to the table as well. Under his watch, \u003cem>Saveur\u003c/em> has raked in more than 25 awards, including eight James Beard awards. Oseland's newest culinary tome is heavy on food images that will make you ready to cook and, of course, eat: \u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">The Way We Cook: Portraits from Around the World\u003c/a>. Yes, you can catch Wolfgang Puck smiling for the camera but the participants are mainly home cooks who are non-professional, and there’s a cozy warmth to their stories. Bay Area Bites interviewed Oseland recently to find out more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did this book project come about?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> This book is a tribute to kitchens around the world and the people who make them hum. I'm fond of saying, cooking connects us, and I think what I love most about \u003cem>Saveur\u003c/em> is its mission to tell human stories. Even if it's a story about a type of dish or technique, it's also a story about the person putting food on the table. I'm amazed every day that at the heart of it all, the desire to cook is fantastically similar whether we’re in a remote village or in the midst of a big city. Looking back through hundreds of stories and photographs we've collected over the past decade, I feel lucky to be part of such a wonderful community with a hearty appetite and respect for global cuisine and culture. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/400_BAB_Saveur_TWWC_cover_final.jpg\" alt=\"The Way We Cook\" title=\"The Way We Cook\" width=\"400\" height=\"380\" class=\"alignnone size-full wp-image-51171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> There is nothing that settles and satisfies me at the same time more than the act of cooking in my own kitchen. I also must admit, my husband is Brazilian and he has gotten me completely hooked on the country's pickled chilies. They have such depth and range of flavor -- it's like I've never had a chili before! They manage to sneak their way into the vast majority of my meals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> I most admire the folks out there who make an impact on the food world through their unyielding passion for creating great meals. Ultimately, thoughtful chefs develop sophisticated yet simple cooking techniques. That extra care results in artful and intentional food I want to eat and share with those I love. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a writer and editor? And the worst?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> The best part's easy -- I am paid to do what I love most. I was a contributor to \u003cem>Saveur\u003c/em> for almost seven years before I got an impeccably timed call from Colman Andrews (the former editor in chief) asking if I was interested in the executive editor's position. At that exact moment, I had just completed a final draft of my book about living and eating my way through Indonesia and had about 800 dollars to my name. I hope I didn't sound too desperate when I accepted on the spot! \u003c/p>\n\u003cp>I'd have to say that the worst part of the job is choosing what stories make it into each issue and which ones don't. I wish we could assign a thousand stories every year. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> is one of my all time favorite San Francisco spots and it's hard to pick one dish -- anything Chris Cosentino makes is bound to be fantastic. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> Let me start by saying that as a New Yorker, I'm a little biased -- this city has tons of affection for global cuisine and talk about easy access! It's stunning how quickly you can get your hands on a good bao sandwich or satisfy your empanada craving here. However, I do think as a whole, Americans are a little different when it comes to food. We foster a kind of \"eat to work\" attitude that is the opposite of many countries where people \"work to live.\" I've noticed in many places I've visited, folks carve out a significant part of the day to share food together, and it's this sit-down-at-the-table ethic that \u003cem>The Way We Cook\u003c/em> champions. I'm proud of that, and I think the tradition to make time for eating with family and friends is on an exciting upswing in the U.S. too.\u003c/p>\n\u003cp>\u003cstrong>Event Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">An Evening with James Oseland at San Francisco Cooking School\u003c/a>\u003cbr>\nFriday, November 9, 2012 from 7pm to 9pm\u003cbr>\n690 Van Ness Avenue (Corner @ Turk near Civic Center)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">Purchase Tix\u003c/a>: $15 admission only, $40 admission + book\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Lunch with James Oseland at Camino\u003c/a>\u003cbr>\nSaturday, November 10, 2012 from 11:30am to 3pm\u003cbr>\n3917 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Purchase Tix\u003c/a>: $64.17 ($50 lunch + $9 tip + $5.17 tax) + $2.59 (tix fee) = $66.76 per person\u003cbr>\nCopies of the book will be available for sale at the event\u003cbr>\ncourtesy of Omnivore Books\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"title": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The festivities took place in two parts: The Festival of Altars at Garfield Park, where artists created beautiful and heartfelt altars. Separately, a candlelight procession was led from 22nd Street and Bryant, wound its way through the streets of the Mission, and included Aztec dancers, musicians, community leaders and activists. The images following show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifiss/\">\u003cstrong>Naomi Fiss\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ALTARS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\" alt=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" title=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50828\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586-125x125.jpg\" alt=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" title=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663-125x125.jpg\" alt=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" title=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50830\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50831\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50833\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957-125x125.jpg\" alt=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" title=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50840\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>CANDLELIGHT VIGIL\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50860\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50863\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50864\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50865\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50867\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50868\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>FACES OF DIA DE LOS MUERTOS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50884\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613-125x125.jpg\" alt=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656-125x125.jpg\" alt=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50876\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704-125x125.jpg\" alt=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50877\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50879\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915-125x125.jpg\" alt=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50881\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929-125x125.jpg\" alt=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931-125x125.jpg\" alt=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50883\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE PROCESSION\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50889\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50893\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50895\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50897\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>MISSION STREET SCENES AND PAN DE MUERTO\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\" alt=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" title=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50914\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593-125x125.jpg\" alt=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606-125x125.jpg\" alt=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50902\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632-125x125.jpg\" alt=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" title=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634-125x125.jpg\" alt=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" title=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50904\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\" alt=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" title=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50905\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714-125x125.jpg\" alt=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50906\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719-125x125.jpg\" alt=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50907\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50908\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50909\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879-125x125.jpg\" alt=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894-125x125.jpg\" alt=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50911\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922-125x125.jpg\" alt=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" title=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932-125x125.jpg\" alt=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50913\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The images portrayed show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\r\n",
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"description": "San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The images portrayed show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\r\n",
"title": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars | KQED",
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"headline": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"datePublished": "2012-11-03T22:08:18-07:00",
"dateModified": "2013-11-04T15:29:06-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The festivities took place in two parts: The Festival of Altars at Garfield Park, where artists created beautiful and heartfelt altars. Separately, a candlelight procession was led from 22nd Street and Bryant, wound its way through the streets of the Mission, and included Aztec dancers, musicians, community leaders and activists. The images following show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifiss/\">\u003cstrong>Naomi Fiss\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ALTARS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\" alt=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" title=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50828\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586-125x125.jpg\" alt=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" title=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663-125x125.jpg\" alt=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" title=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50830\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50831\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50833\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957-125x125.jpg\" alt=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" title=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50840\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>CANDLELIGHT VIGIL\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50860\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50863\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50864\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50865\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50867\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50868\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>FACES OF DIA DE LOS MUERTOS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50884\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613-125x125.jpg\" alt=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656-125x125.jpg\" alt=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50876\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704-125x125.jpg\" alt=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50877\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50879\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915-125x125.jpg\" alt=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50881\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929-125x125.jpg\" alt=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931-125x125.jpg\" alt=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50883\">\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>THE PROCESSION\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50889\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50893\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50895\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50897\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>MISSION STREET SCENES AND PAN DE MUERTO\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\" alt=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" title=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50914\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593-125x125.jpg\" alt=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606-125x125.jpg\" alt=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50902\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632-125x125.jpg\" alt=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" title=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634-125x125.jpg\" alt=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" title=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50904\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\" alt=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" title=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50905\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714-125x125.jpg\" alt=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50906\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719-125x125.jpg\" alt=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50907\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50908\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50909\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879-125x125.jpg\" alt=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894-125x125.jpg\" alt=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50911\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922-125x125.jpg\" alt=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" title=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932-125x125.jpg\" alt=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50913\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"title": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n",
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"excerpt": "Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They're scarily delicious! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How To Carve A Pumpkin",
"title": "How To Carve A Pumpkin",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\n\u003cp>https://youtu.be/1QtCRPDI31Q\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, the pumpkin was not the original carved vegetable for this time of year--it was the turnip! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1QtCRPDI31Q'\n title='//www.youtube.com/embed/1QtCRPDI31Q'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"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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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"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/",
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"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/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"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": {
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"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": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
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