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"bio": "\u003ca href=\"http://ksolomon.com\" title=\"Web Site of Karen Solomon, writer\">Karen Solomon\u003c/a> is the author of \u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It,\r\nPickle It, Cure It\u003c/a> (Ten Speed Press), and the host of the \u003ca href=\"http://www.facebook.com/JamItSalon\">Jam It Salon at 18 Reasons\u003c/a>. She has been a well-published food writer for over a decade. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, Zagat Survey: San Francisco Bay Area Restaurants, and elsewhere, all of which showcase the diversity of her word-wrangling plate. \u003cem>Photo by Stacy Venturea\u003c/em>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/raspberries800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/raspberries800-150x150.jpg\" alt=\"raspberries\" title=\"raspberries\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800-150x150.jpg\" alt=\"flowers\" title=\"flowers\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chix800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chix800-150x150.jpg\" alt=\"chickens\" title=\"chickens\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42103\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800a-150x150.jpg\" alt=\"flowers\" title=\"flowers\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42105\">\u003c/a>\u003c/p>\n\u003cp>Foraged dinners, urban farm workdays, community-garden bike tours, farm-to-table cooking classes, beekeeping workshops: with the wealth of hands-on, eco-conscious events happening all around us, every day can feel like Earth Day in the Bay Area. Naturally, that means the planet-conscious among us have to step it up to make this April 22, the \u003ca href=\"http://www.earthday.org/earth-day-history-movement\">32nd annual Earth Day\u003c/a>, special. \u003c/p>\n\u003cp>So, what can you do to make the ways you cook, shop, and eat more environmentally conscious, more community-connected and planet-aware? \u003c/p>\n\u003cp>\u003cstrong>Eat More Plants\u003c/strong> At the big Earth Day dance party/expo in Civic Center on April 22, check out the line-up of \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\">vegan, raw, and vegetarian chefs\u003c/a> demonstrating everything from \"Rawlforf Salad with Avo Mayo\" (a vegan, un-fat-cat version of Waldorf Salad, presumably) to \"Goddess Mash & Coconut Kefir Elixir.\" The Sustainable Chef Showcase goes on from 11am to 5:45pm. In Berkeley, there's a \u003ca href=\"http://www.berkeleyveganearthday.com/\">vegan expo and fair\u003c/a> on the UC Berkeley campus at Wurster Hall, $15 admission for adults, $10 for students. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sustainablelafayette.org/?page_id=2724\">Sustainable Lafayette\u003c/a> will be hosting an afternoon of Earth Day fun and awareness from 11am-3pm. The excellent Fist of Flour pizza truck will be feeding the multitudes from its handmade wood-fired oven, and there will be community-garden tours, a \"Self-Propelled Parade\" for bikes, wagons, skateboards, and whatever else you can move without an engine, and films and presentations about water conservation, rain harvesting and grey water use. And yes, it's the far East Bay, but everything downtown is an easy walk from BART, so taking public transit (and avoiding the town's extra- zealous parking-ticket enforcers) is a good idea. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At 1pm at the big \u003ca href=\"http://www.earthdaymarin.com\">Earth Day Marin\u003c/a> festival on April 22, Francisco Torre of \u003ca href=\"http://www.331fish.com\">Fish\u003c/a> restaurant in Sausalito will go Iron Chef-to-chef with Massimo Covello of the upcoming Per Te in Larkspur. The winning chef earns a donation from Whole Foods to either \u003ca href=\"http://www.seastewards.org\">Sea Stewards\u003c/a> (Torre) or \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a> (Covello). \u003c/p>\n\u003cp>\u003cstrong>Get Dirty\u003c/strong> That's not dirt, it's soil, and it's a living thing. Sink your hands into the earth at \u003ca href=\"http://www.alemanyfarm.org/celebrate-earth-day-at-alemany-farm/\">Alemany Farm's Earth Day work day and celebration\u003c/a> on April 22 from 10:30am to sunset. Join the good folks at this sprawling urban farm on the southern edge of Bernal Heights in planting tomatoes, thinning the new apple crop, and weeding. In between, there will be live music, face-painting, garden tours, and a potluck BBQ with a whole pastured pig plus veggie burgers and dogs. Can't make it this Sunday? The farm has open work days every weekend; check their \u003ca href=\"http://www.alemanyfarm.org/get-involved/\"> website\u003c/a> for details. \u003c/p>\n\u003cp>EcoSF will be holding a free \u003ca href=\"http://www.eco-sf.org/program/workshops\"> Natural Building workshop\u003c/a> and Earth Day celebration from 11am-5pm on April 22. Help EcoSF staff and friends create some \u003ca href=\"http://en.wikipedia.org/wiki/Cob_%28material%29\">cob\u003c/a> and build up their garden walls. Enjoy pizzas from the wood-fired outdoor oven, and check out the solar-oven and pedal-power demonstrations. \u003c/p>\n\u003cp>\u003cstrong>Make Stuff \u003c/strong>What do you eat or drink a lot of? Kombucha? Whole-grain bread? Bacon? Going DIY, that's where you want to start. No point in fussing around making 25 jars of kumquat-cardamom marmalade when you're a fried-eggs-and-sausage kind of guy, or in commandeering the back steps for sauerkraut buckets when what you really need is a steady source of morning yogurt. (You probably already know how to support your ice-cream habit, but if not, we've got a super-simple \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">strawberry ice-cream recipe\u003c/a> for you.) \u003c/p>\n\u003cp>Learning to make something you eat frequently will not only save you the most cash, it will give you the most opportunity to practice making the same thing over and over again, learning the tips and tricks that make it better as well as the tasty options (like yogurt made with goat's milk, or maple-cured bacon) that keep things interesting in the kitchen. We've got good recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/07/homemade-yogurt-cucumber-soup/\">yogurt\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">whole-grain bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">bacon,\u003c/a> and more. \u003c/p>\n\u003cp>\u003cstrong>Trade, Barter, Share Your Skills\u003c/strong> A friend took care of my girlfriend's cats last week; this week, she got homemade scones and lemon-ginger marmalade as a thank-you. Another friend gave me a half-gallon jar of some fabulously rich, ivory-hued raw milk from her Jersey cow; she got strawberry jam, and I made a batch of truly awesome homemade yogurt. \u003c/p>\n\u003cp>I've gotten Meyer lemons, Blenheim apricots, dripping-ripe golden plums, and Gravenstein apples from many backyard trees, repaying the bounty with lemon pound cake, lemon chutney, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a>, plum preserves, apple pie and apple butter. A group of us helped some cheesemaking pals muck out their lambing barn; they gave us cheese. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether you're bringing over a batch of cookies or a growler of homemade beer, teaching someone how to bake bread or make gravlax, spreading the kitchen love gets things done and makes people happy. Want to share with strangers and make new friends? Sign up or start a food swap, like the ones described by writer Sarah Henry in her 2011 piece, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/\">Food Swaps: Sharing Goodies, Stocking Pantries One Trade at a Time\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At 1pm at the big \u003ca href=\"http://www.earthdaymarin.com\">Earth Day Marin\u003c/a> festival on April 22, Francisco Torre of \u003ca href=\"http://www.331fish.com\">Fish\u003c/a> restaurant in Sausalito will go Iron Chef-to-chef with Massimo Covello of the upcoming Per Te in Larkspur. The winning chef earns a donation from Whole Foods to either \u003ca href=\"http://www.seastewards.org\">Sea Stewards\u003c/a> (Torre) or \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a> (Covello). \u003c/p>\n\u003cp>\u003cstrong>Get Dirty\u003c/strong> That's not dirt, it's soil, and it's a living thing. Sink your hands into the earth at \u003ca href=\"http://www.alemanyfarm.org/celebrate-earth-day-at-alemany-farm/\">Alemany Farm's Earth Day work day and celebration\u003c/a> on April 22 from 10:30am to sunset. Join the good folks at this sprawling urban farm on the southern edge of Bernal Heights in planting tomatoes, thinning the new apple crop, and weeding. In between, there will be live music, face-painting, garden tours, and a potluck BBQ with a whole pastured pig plus veggie burgers and dogs. Can't make it this Sunday? The farm has open work days every weekend; check their \u003ca href=\"http://www.alemanyfarm.org/get-involved/\"> website\u003c/a> for details. \u003c/p>\n\u003cp>EcoSF will be holding a free \u003ca href=\"http://www.eco-sf.org/program/workshops\"> Natural Building workshop\u003c/a> and Earth Day celebration from 11am-5pm on April 22. Help EcoSF staff and friends create some \u003ca href=\"http://en.wikipedia.org/wiki/Cob_%28material%29\">cob\u003c/a> and build up their garden walls. Enjoy pizzas from the wood-fired outdoor oven, and check out the solar-oven and pedal-power demonstrations. \u003c/p>\n\u003cp>\u003cstrong>Make Stuff \u003c/strong>What do you eat or drink a lot of? Kombucha? Whole-grain bread? Bacon? Going DIY, that's where you want to start. No point in fussing around making 25 jars of kumquat-cardamom marmalade when you're a fried-eggs-and-sausage kind of guy, or in commandeering the back steps for sauerkraut buckets when what you really need is a steady source of morning yogurt. (You probably already know how to support your ice-cream habit, but if not, we've got a super-simple \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">strawberry ice-cream recipe\u003c/a> for you.) \u003c/p>\n\u003cp>Learning to make something you eat frequently will not only save you the most cash, it will give you the most opportunity to practice making the same thing over and over again, learning the tips and tricks that make it better as well as the tasty options (like yogurt made with goat's milk, or maple-cured bacon) that keep things interesting in the kitchen. We've got good recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/07/homemade-yogurt-cucumber-soup/\">yogurt\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">whole-grain bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">bacon,\u003c/a> and more. \u003c/p>\n\u003cp>\u003cstrong>Trade, Barter, Share Your Skills\u003c/strong> A friend took care of my girlfriend's cats last week; this week, she got homemade scones and lemon-ginger marmalade as a thank-you. Another friend gave me a half-gallon jar of some fabulously rich, ivory-hued raw milk from her Jersey cow; she got strawberry jam, and I made a batch of truly awesome homemade yogurt. \u003c/p>\n\u003cp>I've gotten Meyer lemons, Blenheim apricots, dripping-ripe golden plums, and Gravenstein apples from many backyard trees, repaying the bounty with lemon pound cake, lemon chutney, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a>, plum preserves, apple pie and apple butter. A group of us helped some cheesemaking pals muck out their lambing barn; they gave us cheese. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether you're bringing over a batch of cookies or a growler of homemade beer, teaching someone how to bake bread or make gravlax, spreading the kitchen love gets things done and makes people happy. Want to share with strangers and make new friends? Sign up or start a food swap, like the ones described by writer Sarah Henry in her 2011 piece, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/\">Food Swaps: Sharing Goodies, Stocking Pantries One Trade at a Time\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "After a Hmong Healing Ceremony, A Feast",
"title": "After a Hmong Healing Ceremony, A Feast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-woman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-woman560.jpg\" alt=\"A Hmong shaman blesses a young pregnant woman in rural Merced\" title=\"A Hmong shaman blesses a young pregnant woman in rural Merced\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41807\">\u003c/a>\u003cbr>\n\u003cem>A Hmong shaman blesses a young pregnant woman in rural Merced.\u003c/em>\u003c/p>\n\u003cp>Hmong refugees have been resettling in California’s Central Valley since the late 1970s, when the CIA retreated from their “\u003ca title=\"Secret War Laos\" href=\"https://www.cia.gov/library/center-for-the-study-of-intelligence/csi-publications/csi-studies/studies/winter99-00/art7.html\">Secret War\u003c/a>” in Laos. Today the Central Valley is a hub for Hmong refugees. Most arrived with few personal belongings, but they did carry their cultural practices with them -- and their recipes. At \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/04/20/teaching-hmong-shamans-western-medicine/\">a traditional Hmong ceremony\u003c/a> in the small town of Winton, a few dozen family members gathered to honor a young, pregnant Hmong woman -- Leena Yang. The ceremony was to ensure the healthy birth of the baby and a safe delivery for the mother. \"It's like a healing, prevention and protection together. The shaman welcomes the baby soul to the world,\" said \u003ca title=\"http://blogs.kqed.org/ourxperience/2012/01/24/the-trauma-of-escape-a-hmong-mans-journey-to-the-u-s/\" href=\"http://blogs.kqed.org/ourxperience/2012/01/24/the-trauma-of-escape-a-hmong-mans-journey-to-the-u-s/\">Changvang Her\u003c/a>, a Hmong translator.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/altar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/altar560.jpg\" alt=\"A traditional Hmong altar.\" title=\"A traditional Hmong altar.\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41813\">\u003c/a>\u003cbr>\n\u003cem>A traditional Hmong altar.\u003c/em>\u003c/p>\n\u003cp>First the shaman, May Yang, and her husband prepare an altar with offerings of eggs, uncooked rice, paper money and incense. The eggs, the shaman explains through an interpreter, are toys for the shaman spirits to play with. The rice is for the spirits to eat if they get hungry. Family members then spread a plastic sheet across the living floor, and carefully laid a slaughtered pig on the sheet. The pig had a rope wrapped around its belly that led to another rope, wrapped around the belly of a pregnant woman. For the next two hours the shaman chanted while she swayed back and forth and played ceremonial bells. The chants, she later explained, are prayers to the spirit world, offering the slaughtered pig as a sacrifice in exchange for a healthy birth. Throughout the ceremony, the shaman's husband burns pieces of the paper money as offerings to help the shaman pass through different spiritual levels, or realms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-bells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-bells560.jpg\" alt=\"May Yang, the shaman, rattles ceremonial bells to help the unborn baby's spirit.\" title=\"May Yang, the shaman, rattles ceremonial bells to help the unborn babys spirit.\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41816\">\u003c/a>\u003cbr>\n\u003cem>May Yang, the shaman, rattles ceremonial bells to help the unborn baby's spirit.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the ceremony the men in the family took the pig to the garage to prepare it for the feast, while the women cooked in the kitchen and in a makeshift kitchen in the backyard. The first dish they began to prepare was the \"pork and cabbage,\" a pork and rice noodle dish wrapped in steamed cabbage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-1-150x150.jpg\" alt=\"Yep, that's the pig.\" title=\"Yep, that's the pig.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41773\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-2-150x150.jpg\" alt=\"The men in the family cut up the pig in garage in preparation for the feast.\" title=\"The men in the family cut up the pig in garage in preparation for the feast.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41774\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-4-150x150.jpg\" alt=\"Meanwhile in the kitchen, the women carefully steam leaves of cabbage.\" title=\"Meanwhile in the kitchen, the women carefully steam leaves of cabbage.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41776\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-5-150x150.jpg\" alt=\"The pork meat is mixed with cilantro, green onions and thin rice noodles.\" title=\"The pork meat is mixed with cilantro, green onions and thin rice noodles.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41777\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-6-150x150.jpg\" alt=\"The women then wrap the steamed cabbage around the meat.\" title=\"The women then wrap the steamed cabbage around the meat.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41778\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-7-150x150.jpg\" alt=\"The cabbage rolls are steamed, then served\" title=\"The cabbage rolls are steamed, then served\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41779\">\u003c/a>\u003c/p>\n\u003cp>One dish was prepared only for the mother-to-be: a freshly killed chicken. The chicken, cut in half, represents the separation of the mother and baby’s spirits and is part of the ceremony. The Hmong believe that mother and daughter are joined in one life, and soon before birth you must split them into two lives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-1-150x150.jpg\" alt=\"The mother-in-law plucks the chicken in her backyard.\" title=\"The mother-in-law plucks the chicken in her backyard.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41780\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-2-150x150.jpg\" alt=\"She then rinses the last of the feathers off the chicken.\" title=\"She then rinses the last of the feathers off the chicken.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41781\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-3-150x150.jpg\" alt=\"The shaman's husband carefully places the chicken in the doorway.\" title=\"The shaman's husband carefully places the chicken in the doorway.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41782\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-4-150x150.jpg\" alt=\"He adds a paper cut out of two people on the chicken, representing mother and child.\" title=\"He adds a paper cut out of two people on the chicken, representing mother and child.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41783\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-5-150x150.jpg\" alt=\"The shaman’s husband cuts the chicken – and the paper dolls – in half. This symbolizes the separation of the mother and child’s souls.\" title=\"The shaman’s husband cuts the chicken – and the paper dolls – in half. This symbolizes the separation of the mother and child’s souls.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41784\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-6-150x150.jpg\" alt=\"The mother-in-law takes the other half of the chicken to her daughter-in-law, who eats it before the feast.\" title=\"The mother-in-law takes the other half of the chicken to her daughter-in-law, who eats it before the feast.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41785\">\u003c/a>\u003c/p>\n\u003cp>The final, and most complicated dish was the trout, which was mostly prepared in the yard while the shaman performed the ceremony in the living room.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-1-150x150.jpg\" alt=\"Family members prepare the fish in the backyard.\" title=\"Family members prepare the fish in the backyard.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41789\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-2-150x150.jpg\" alt=\"A young woman carefully cuts off a fish’s head.\" title=\"A young woman carefully cuts off a fish’s head.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-3-150x150.jpg\" alt=\"Garlic cloves are baked, peeled, then mashed up with a mortar and pestle.\" title=\"Garlic cloves are baked, peeled, then mashed up with a mortar and pestle.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41791\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-4-150x150.jpg\" alt=\"Grilled chili peppers are also mashed in a mortar and pestle.\" title=\"Grilled chili peppers are also mashed in a mortar and pestle.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41792\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-5-150x150.jpg\" alt=\"After baking the women painstakingly take out tiny fish needles from the dish.\" title=\"After baking the women painstakingly take out tiny fish needles from the dish.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41793\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-6-150x150.jpg\" alt=\"The fish is then mixed with garlic, eggs and chili peppers. Then it's baked and ready to serve.\" title=\"The fish is then mixed with garlic, eggs and chili peppers. Then it's baked and ready to serve.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41794\">\u003c/a>\u003c/p>\n\u003cp>The women of the family -- who did the vast majority of the cooking -- proudly pose with the pregnant lady-of-honor in front of the feast they prepared.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-women-photo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-women-photo560.jpg\" alt=\"Hmong women pose in front of the feast.\" title=\"Hmong women pose in front of the feast.\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41823\">\u003c/a>\u003c/p>\n\u003cp>Then the men sit down to eat, while most of the women eat in the kitchen or the backyard.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/men-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/men-eating560.jpg\" alt=\"Men sit down to eat.\" title=\"After the ceremony, the men in the family sit down to enjoy the feast.\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41826\">\u003c/a>\u003c/p>\n\u003cp>After the feast, the mother-in-law warmly thanks the shaman and her husband. As they head to the front door, the shaman is gifted a bag filled with dozens of steamed pork and cabbage rolls to take home to her own family.\u003c/p>\n\u003cp>Visit KQED's State of Health blog to read about how \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/04/20/teaching-hmong-shamans-western-medicine/\">Hmong shamans in Merced are being trained in the basics of western medicine\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201205041630/d\">Traditional Hmong Healers Learning to Partner With Valley Doctors\u003c/a>\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205041630d.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205041630d.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "Hmong refugees have been resettling in California’s Central Valley since the late 1970s. Most arrived with few personal belongings, but they did carry their cultural practices -- and their recipes. At traditional Hmong healing ceremony in rural Merced, family members feasted on pork and cabbage rolls, fresh fish, and more.",
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"description": "Hmong refugees have been resettling in California’s Central Valley since the late 1970s. Most arrived with few personal belongings, but they did carry their cultural practices -- and their recipes. At traditional Hmong healing ceremony in rural Merced, family members feasted on pork and cabbage rolls, fresh fish, and more.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-woman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-woman560.jpg\" alt=\"A Hmong shaman blesses a young pregnant woman in rural Merced\" title=\"A Hmong shaman blesses a young pregnant woman in rural Merced\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41807\">\u003c/a>\u003cbr>\n\u003cem>A Hmong shaman blesses a young pregnant woman in rural Merced.\u003c/em>\u003c/p>\n\u003cp>Hmong refugees have been resettling in California’s Central Valley since the late 1970s, when the CIA retreated from their “\u003ca title=\"Secret War Laos\" href=\"https://www.cia.gov/library/center-for-the-study-of-intelligence/csi-publications/csi-studies/studies/winter99-00/art7.html\">Secret War\u003c/a>” in Laos. Today the Central Valley is a hub for Hmong refugees. Most arrived with few personal belongings, but they did carry their cultural practices with them -- and their recipes. At \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/04/20/teaching-hmong-shamans-western-medicine/\">a traditional Hmong ceremony\u003c/a> in the small town of Winton, a few dozen family members gathered to honor a young, pregnant Hmong woman -- Leena Yang. The ceremony was to ensure the healthy birth of the baby and a safe delivery for the mother. \"It's like a healing, prevention and protection together. The shaman welcomes the baby soul to the world,\" said \u003ca title=\"http://blogs.kqed.org/ourxperience/2012/01/24/the-trauma-of-escape-a-hmong-mans-journey-to-the-u-s/\" href=\"http://blogs.kqed.org/ourxperience/2012/01/24/the-trauma-of-escape-a-hmong-mans-journey-to-the-u-s/\">Changvang Her\u003c/a>, a Hmong translator.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/altar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/altar560.jpg\" alt=\"A traditional Hmong altar.\" title=\"A traditional Hmong altar.\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41813\">\u003c/a>\u003cbr>\n\u003cem>A traditional Hmong altar.\u003c/em>\u003c/p>\n\u003cp>First the shaman, May Yang, and her husband prepare an altar with offerings of eggs, uncooked rice, paper money and incense. The eggs, the shaman explains through an interpreter, are toys for the shaman spirits to play with. The rice is for the spirits to eat if they get hungry. Family members then spread a plastic sheet across the living floor, and carefully laid a slaughtered pig on the sheet. The pig had a rope wrapped around its belly that led to another rope, wrapped around the belly of a pregnant woman. For the next two hours the shaman chanted while she swayed back and forth and played ceremonial bells. The chants, she later explained, are prayers to the spirit world, offering the slaughtered pig as a sacrifice in exchange for a healthy birth. Throughout the ceremony, the shaman's husband burns pieces of the paper money as offerings to help the shaman pass through different spiritual levels, or realms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-bells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-shaman-bells560.jpg\" alt=\"May Yang, the shaman, rattles ceremonial bells to help the unborn baby's spirit.\" title=\"May Yang, the shaman, rattles ceremonial bells to help the unborn babys spirit.\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41816\">\u003c/a>\u003cbr>\n\u003cem>May Yang, the shaman, rattles ceremonial bells to help the unborn baby's spirit.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the ceremony the men in the family took the pig to the garage to prepare it for the feast, while the women cooked in the kitchen and in a makeshift kitchen in the backyard. The first dish they began to prepare was the \"pork and cabbage,\" a pork and rice noodle dish wrapped in steamed cabbage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-1-150x150.jpg\" alt=\"Yep, that's the pig.\" title=\"Yep, that's the pig.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41773\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-2-150x150.jpg\" alt=\"The men in the family cut up the pig in garage in preparation for the feast.\" title=\"The men in the family cut up the pig in garage in preparation for the feast.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41774\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-4-150x150.jpg\" alt=\"Meanwhile in the kitchen, the women carefully steam leaves of cabbage.\" title=\"Meanwhile in the kitchen, the women carefully steam leaves of cabbage.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41776\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-5-150x150.jpg\" alt=\"The pork meat is mixed with cilantro, green onions and thin rice noodles.\" title=\"The pork meat is mixed with cilantro, green onions and thin rice noodles.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41777\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-6-150x150.jpg\" alt=\"The women then wrap the steamed cabbage around the meat.\" title=\"The women then wrap the steamed cabbage around the meat.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41778\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cabbage-7-150x150.jpg\" alt=\"The cabbage rolls are steamed, then served\" title=\"The cabbage rolls are steamed, then served\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41779\">\u003c/a>\u003c/p>\n\u003cp>One dish was prepared only for the mother-to-be: a freshly killed chicken. The chicken, cut in half, represents the separation of the mother and baby’s spirits and is part of the ceremony. The Hmong believe that mother and daughter are joined in one life, and soon before birth you must split them into two lives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-1-150x150.jpg\" alt=\"The mother-in-law plucks the chicken in her backyard.\" title=\"The mother-in-law plucks the chicken in her backyard.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41780\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-2-150x150.jpg\" alt=\"She then rinses the last of the feathers off the chicken.\" title=\"She then rinses the last of the feathers off the chicken.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41781\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-3-150x150.jpg\" alt=\"The shaman's husband carefully places the chicken in the doorway.\" title=\"The shaman's husband carefully places the chicken in the doorway.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41782\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-4-150x150.jpg\" alt=\"He adds a paper cut out of two people on the chicken, representing mother and child.\" title=\"He adds a paper cut out of two people on the chicken, representing mother and child.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41783\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-5-150x150.jpg\" alt=\"The shaman’s husband cuts the chicken – and the paper dolls – in half. This symbolizes the separation of the mother and child’s souls.\" title=\"The shaman’s husband cuts the chicken – and the paper dolls – in half. This symbolizes the separation of the mother and child’s souls.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41784\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chicken-6-150x150.jpg\" alt=\"The mother-in-law takes the other half of the chicken to her daughter-in-law, who eats it before the feast.\" title=\"The mother-in-law takes the other half of the chicken to her daughter-in-law, who eats it before the feast.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41785\">\u003c/a>\u003c/p>\n\u003cp>The final, and most complicated dish was the trout, which was mostly prepared in the yard while the shaman performed the ceremony in the living room.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-1-150x150.jpg\" alt=\"Family members prepare the fish in the backyard.\" title=\"Family members prepare the fish in the backyard.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41789\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-2-150x150.jpg\" alt=\"A young woman carefully cuts off a fish’s head.\" title=\"A young woman carefully cuts off a fish’s head.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-3-150x150.jpg\" alt=\"Garlic cloves are baked, peeled, then mashed up with a mortar and pestle.\" title=\"Garlic cloves are baked, peeled, then mashed up with a mortar and pestle.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41791\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-4-150x150.jpg\" alt=\"Grilled chili peppers are also mashed in a mortar and pestle.\" title=\"Grilled chili peppers are also mashed in a mortar and pestle.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41792\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-5-150x150.jpg\" alt=\"After baking the women painstakingly take out tiny fish needles from the dish.\" title=\"After baking the women painstakingly take out tiny fish needles from the dish.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41793\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/fish-6-150x150.jpg\" alt=\"The fish is then mixed with garlic, eggs and chili peppers. Then it's baked and ready to serve.\" title=\"The fish is then mixed with garlic, eggs and chili peppers. Then it's baked and ready to serve.\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41794\">\u003c/a>\u003c/p>\n\u003cp>The women of the family -- who did the vast majority of the cooking -- proudly pose with the pregnant lady-of-honor in front of the feast they prepared.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-women-photo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/hmong-women-photo560.jpg\" alt=\"Hmong women pose in front of the feast.\" title=\"Hmong women pose in front of the feast.\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-41823\">\u003c/a>\u003c/p>\n\u003cp>Then the men sit down to eat, while most of the women eat in the kitchen or the backyard.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/men-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/men-eating560.jpg\" alt=\"Men sit down to eat.\" title=\"After the ceremony, the men in the family sit down to enjoy the feast.\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41826\">\u003c/a>\u003c/p>\n\u003cp>After the feast, the mother-in-law warmly thanks the shaman and her husband. As they head to the front door, the shaman is gifted a bag filled with dozens of steamed pork and cabbage rolls to take home to her own family.\u003c/p>\n\u003cp>Visit KQED's State of Health blog to read about how \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/04/20/teaching-hmong-shamans-western-medicine/\">Hmong shamans in Merced are being trained in the basics of western medicine\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201205041630/d\">Traditional Hmong Healers Learning to Partner With Valley Doctors\u003c/a>\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205041630d.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205041630d.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Passover Inspiration with 12 Tribes Food ",
"title": "Passover Inspiration with 12 Tribes Food ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"391\" height=\"336\" class=\"alignnone size-full wp-image-41385\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>Happy Passover! What are you cooking? Passover, even more than Thanksgiving, is a home and family holiday. Of course, there are restaurants doing Seder-inspired meals; in San Francisco, \u003ca href=\"http://delfinasf.com/restaurant/passover-at-delfina\">Passover at Delfina\u003c/a> brings their Edible Seder Plate, Stoll Family Matzoh Balls, and other Italian-Jewish specialties, all much anticipated by regulars. This year, they'll be serving matzoh made by their former sous-chef, Brad Joffe, who now runs Beauty's Bagels in Oakland, source of the excellent weekend bagels at Wise Sons. (And by the way, pastrami lovers, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/\">Wise Sons\u003c/a> is closed for Passover; they'll re-open on Sunday, April 15.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a> has a delish-sounding brisket and root-vegetable tsimmes on this week's menu, along with a spring vegetable plate with matzoh kugel and yellowfoot-mushroom sauce. (And for those who don't mind a little trayf, don't worry, they've still got the shrimp-and-scallop dumplings on the menu.)\u003c/p>\n\u003cp>But for many of us, Passover is a time to slow down, reconnect with family and friends over dinners at home, and pay attention to what we're eating. Jewish dietary laws forbid the eating of grains during the 8-day holiday, especially anything yeasted or naturally leavened. So, no bread, no bagels, no pasta, no rice, just matzoh, a flat cracker that must be mixed and baked in less than 18 minutes, to prevent any natural rising of the dough from occurring. So, much kvetching can be heard this week from toast-lovers like myself, and, for those with a sweet tooth, a whole lot of dependance on ground nuts and matzoh meal in lieu of flour, plus whisked egg whites for fluffiness. \u003c/p>\n\u003cp>However, Rebecca Joseph, rabbi and owner of \u003ca href=\"http://www.facebook.com/pages/12-Tribes-Food/172613516095330\"> 12 Tribes Food\u003c/a>, a kosher catering and prepared-meals business, looks at the holiday's restrictions with abundance in mind.\u003c/p>\n\u003cblockquote>\u003cp>\"What I suggest to people who say that they dread the holiday because they can't eat bread is to think of this as a time to celebrate freedom from habitual food choices or ways of eating that may be less than optimally healthful. Also, when we focus on all the things we \u003cem>can\u003c/em> eat, especially early spring produce, then Passover meals can be really delicious and seasonal.\" \u003c/p>\u003c/blockquote>\n\u003cp>Joseph describes her Orange Custard recipe, below, as \"a very easy dessert (no separating eggs or weird ingredients involved) that's a great break from nuts and matzoh meal. It's also \u003cem>parve\u003c/em> (containing neither meat nor dairy), so it's good for people who are lactose intolerant, gluten-free and/or have nut sensitivities.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For those of you, like myself, who have had egg-separating mishaps and fallen-spongecake disasters, this recipe couldn't be simpler. Only three very basic ingredients, no whisking, no folding. A splash of orange-flower water would probably add a lovely perfumey touch. With the money you're not spending on coconut macaroons in a can, get really fresh, gold-yolked eggs from happy, pasture-raised chickens. Joseph dresses her custard up with lightly toasted coconut shards, but you can also get crazy and let your guests dive into David Lebovitz's toffee-licious \u003ca href=\"http://www.davidlebovitz.com/2008/01/chocolatecovere/\">Chocolate-Covered Caramelized Matzoh Crunch\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"352\" height=\"218\" class=\"alignnone size-full wp-image-41384\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Orange Custard\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of 12 Tribes Food\u003c/em>\u003c/p>\n\u003cp>Made from just eggs, sugar, and orange juice, this easy dessert takes just a few minutes to put together. Unlike a typical baked custard, it contains no dairy, so it can served as dessert after a meat meal by those following kosher dietary laws. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 40-45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 custards\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 large eggs\u003cbr>\n1/3 cup sugar\u003cbr>\n2 cups fresh orange juice\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat the oven to 325° F. In a small pot, heat orange juice until lukewarm.\u003c/li>\n\u003cli>In a medium bowl, beat the eggs with a fork until well blended. Beat in the sugar. To produce a smooth, creamy custard, the mixture should be well combined, but not frothy. Slowly add the orange juice, beating to combine.\u003c/li>\n\u003cli>Pour 1/2 cup of the custard mixture into each of 6 ramekins. Place the ramekins in a large pan and pour enough boiling water into the pan to come about halfway up the sides of the ramekins.\u003c/li>\n\u003cli>Bake for 30 to 35 minutes, or until just set. Remove the ramekins from the pan of hot water. Cool for 30 minutes, then refrigerate. Serve chilled.\u003c/li>\n\u003cli>Serves 6.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Happy Passover! Add a little sunshine to your holiday table with this three-ingredient, super-easy and delicious Orange Custard recipe from 12 Tribes Food. ",
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"description": "Happy Passover! Add a little sunshine to your holiday table with this three-ingredient, super-easy and delicious Orange Custard recipe from 12 Tribes Food. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"391\" height=\"336\" class=\"alignnone size-full wp-image-41385\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>Happy Passover! What are you cooking? Passover, even more than Thanksgiving, is a home and family holiday. Of course, there are restaurants doing Seder-inspired meals; in San Francisco, \u003ca href=\"http://delfinasf.com/restaurant/passover-at-delfina\">Passover at Delfina\u003c/a> brings their Edible Seder Plate, Stoll Family Matzoh Balls, and other Italian-Jewish specialties, all much anticipated by regulars. This year, they'll be serving matzoh made by their former sous-chef, Brad Joffe, who now runs Beauty's Bagels in Oakland, source of the excellent weekend bagels at Wise Sons. (And by the way, pastrami lovers, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/\">Wise Sons\u003c/a> is closed for Passover; they'll re-open on Sunday, April 15.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a> has a delish-sounding brisket and root-vegetable tsimmes on this week's menu, along with a spring vegetable plate with matzoh kugel and yellowfoot-mushroom sauce. (And for those who don't mind a little trayf, don't worry, they've still got the shrimp-and-scallop dumplings on the menu.)\u003c/p>\n\u003cp>But for many of us, Passover is a time to slow down, reconnect with family and friends over dinners at home, and pay attention to what we're eating. Jewish dietary laws forbid the eating of grains during the 8-day holiday, especially anything yeasted or naturally leavened. So, no bread, no bagels, no pasta, no rice, just matzoh, a flat cracker that must be mixed and baked in less than 18 minutes, to prevent any natural rising of the dough from occurring. So, much kvetching can be heard this week from toast-lovers like myself, and, for those with a sweet tooth, a whole lot of dependance on ground nuts and matzoh meal in lieu of flour, plus whisked egg whites for fluffiness. \u003c/p>\n\u003cp>However, Rebecca Joseph, rabbi and owner of \u003ca href=\"http://www.facebook.com/pages/12-Tribes-Food/172613516095330\"> 12 Tribes Food\u003c/a>, a kosher catering and prepared-meals business, looks at the holiday's restrictions with abundance in mind.\u003c/p>\n\u003cblockquote>\u003cp>\"What I suggest to people who say that they dread the holiday because they can't eat bread is to think of this as a time to celebrate freedom from habitual food choices or ways of eating that may be less than optimally healthful. Also, when we focus on all the things we \u003cem>can\u003c/em> eat, especially early spring produce, then Passover meals can be really delicious and seasonal.\" \u003c/p>\u003c/blockquote>\n\u003cp>Joseph describes her Orange Custard recipe, below, as \"a very easy dessert (no separating eggs or weird ingredients involved) that's a great break from nuts and matzoh meal. It's also \u003cem>parve\u003c/em> (containing neither meat nor dairy), so it's good for people who are lactose intolerant, gluten-free and/or have nut sensitivities.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those of you, like myself, who have had egg-separating mishaps and fallen-spongecake disasters, this recipe couldn't be simpler. Only three very basic ingredients, no whisking, no folding. A splash of orange-flower water would probably add a lovely perfumey touch. With the money you're not spending on coconut macaroons in a can, get really fresh, gold-yolked eggs from happy, pasture-raised chickens. Joseph dresses her custard up with lightly toasted coconut shards, but you can also get crazy and let your guests dive into David Lebovitz's toffee-licious \u003ca href=\"http://www.davidlebovitz.com/2008/01/chocolatecovere/\">Chocolate-Covered Caramelized Matzoh Crunch\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"352\" height=\"218\" class=\"alignnone size-full wp-image-41384\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Orange Custard\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of 12 Tribes Food\u003c/em>\u003c/p>\n\u003cp>Made from just eggs, sugar, and orange juice, this easy dessert takes just a few minutes to put together. Unlike a typical baked custard, it contains no dairy, so it can served as dessert after a meat meal by those following kosher dietary laws. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 40-45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 custards\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 large eggs\u003cbr>\n1/3 cup sugar\u003cbr>\n2 cups fresh orange juice\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat the oven to 325° F. In a small pot, heat orange juice until lukewarm.\u003c/li>\n\u003cli>In a medium bowl, beat the eggs with a fork until well blended. Beat in the sugar. To produce a smooth, creamy custard, the mixture should be well combined, but not frothy. Slowly add the orange juice, beating to combine.\u003c/li>\n\u003cli>Pour 1/2 cup of the custard mixture into each of 6 ramekins. Place the ramekins in a large pan and pour enough boiling water into the pan to come about halfway up the sides of the ramekins.\u003c/li>\n\u003cli>Bake for 30 to 35 minutes, or until just set. Remove the ramekins from the pan of hot water. Cool for 30 minutes, then refrigerate. Serve chilled.\u003c/li>\n\u003cli>Serves 6.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Palestinian Family Shares Treasured Dishes at Zaki Kabob House",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\" alt=\"Zaki-Ayyad family\" title=\"Zaki-Ayyad family\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40807\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Zaki Kabob House\u003c/em>\u003c/p>\n\u003cp>Middle Eastern restaurants dot the Bay Area dining scene, like parsley sprinkled over a plate of hummus. A recent discovery, Albany’s \u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>, intrigued me for two reasons: the menu, featuring Palestinian dishes not commonly found at other shawarma-falafel spots, and the compelling story of Zaki’s determined owners, the Ayyad family.\u003c/p>\n\u003cp>Sitting on the patio of their modest green building on San Pablo Avenue, I spoke with Fayza, Kameem, Ramzy and Layla about their journey to opening Zaki (which means ‘delicious’ in Arabic) and some of their Palestinian specialties. (\u003ca href=\"http://en.wikipedia.org/wiki/Palestinian_cuisine\">Palestinian cuisine\u003c/a> includes foods prepared and eaten by Palestinians, whether living in the Palestinian Diaspora, West Bank and Gaza, Israel, Jordan, or refugee camps. It traces Persian, Turkish and Greek influences and shares features of other Levantine cuisines, such as Lebanese, Syrian and Jordanian.)\u003c/p>\n\u003cp>Fayza, the matriarch and recipe developer, recently returned from an annual trip to her native Jerusalem for inspiration. A gracious hostess, every time I inquired about an unfamiliar dish on the menu, she made sure I got a taste, adding, “Hospitality is part of our culture.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\" alt=\"spheeha\" title=\"spheeha\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-40808\">\u003c/a>\u003cbr>\nAs I munched on \u003cem>spheeha\u003c/em> (also spelled sfiha) a mini-pizza with moist turmeric-scented dough topped by lamb, tomato and tahini (veggie version features spinach), Fayza’s husband, Kameem told me that after moving to California 30 years ago, his first job was in a cardboard-tube factory, making $3.50 an hour. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Later he owned a liquor store, but Fayza admits she was always uncomfortable with that, since Islam prohibits alcohol -- and it is not served in their restaurant. When Kameem owned and ran the Halal Meat Market in Berkeley, Fayza worked as a butcher, carving up goats and sides of beef. Then medical problems and the economic downturn hit the family hard. They lost everything. “But,” said Kameem, “ you can’t give up. There is always opportunity. When one door closes another opens.”\u003c/p>\n\u003cp>The door leading into their dream restaurant did not swing open without a lot of faith and hard work. This spot on the Berkeley-Albany border was a KFC when the family first noticed it, which was then replaced by a string of other eateries that all went belly up. The jinxed spot has been variously, a donut shop, Chinese, Korean and African restaurants. \u003c/p>\n\u003cp>The day in 2008 that Naiem found a tiny “For Sale” note taped on the door, the abandoned property was dark, damp, littered, and an impromptu, open-air dorm for homeless people. “The place was in such bad shape,” Kameem recounted, “that everyone told me I was a fool to buy it.” But the challenge appealed to Kameem and he and his family toiled everyday for 8 months to clean and remodel it. “We filled dumpsters the size of elephants with trash,” he recalled.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\" alt=\"welcome\" title=\"welcome\" width=\"560\" height=\"317\" class=\"alignnone size-full wp-image-40809\">\u003c/a>\u003c/p>\n\u003cp>Neighbors first tried to discourage them, saying that given the spot’s history, they would be too afraid to frequent the new cafe. But as the Ayyads installed patterned tile walls that reminded them of home, and made the space cozy and inviting, local residents started rooting for them. \u003c/p>\n\u003cp>One day when it looked like the remodeling was complete, the neighbors couldn’t wait any longer and lined up at the front door for lunch, even before there was an official opening. Fayza wasn’t quite ready yet and just made them salad, chicken and pot after pot of rice, since she had no idea how much people were going to eat. Slowly, she started adding dishes to the menu, familiar Middle Eastern fare, like hummus, falafel and shawarma, but with Fayza’s special spin. Their standout dish has always been the organic, rotisserie chicken, marinated in olive oil, lemon juice and vinegar and rubbed with Fayza’s secret blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\" alt=\"maklouba\" title=\"maklouba\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-40810\">\u003c/a>\u003cbr>\nAll this talk of chicken made me hungry and I asked about Maklouba, one of the daily specials. “This is a Jordanian-Palestinian dish that we eat at home every Friday. It literally means upside-down,” Fayza said as she invited me into the kitchen where she and daughter Layla, who serves as kitchen manager and cook, took a huge pan layered with chicken, vegetables and rice out of the oven and gently turned it over onto a giant platter to offer me a bite of the warm mélange.\u003c/p>\n\u003cp>Fayza, who had a Moroccan father and Palestinian mother, explains that this dish is usually eaten with the hands. Since I just wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">post about eating with the hands\u003c/a>, in which I got a lesson in Moroccan right-handed dining, I felt prepared. But Fayza says that common practice in her culture is to wash the hands, but leave them wet (perhaps because this avoids any worry about unclean towels?) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\" alt=\"mudamus\" title=\"mudamus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40811\">\u003c/a>\u003c/p>\n\u003cp>The maklouba, like the spheeha and other nightly specials I tasted in the next few days are homey, hearty, unfussy, satisfying dishes. Besides familiar salads of cucumbers and tomatoes (with feta, tahini, or red onions) dressed in olive oil and lemon, a few salad items were new to me: Mudamus, creamy poached fava beans with stewed tomatoes, which Layla informed me is a breakfast staple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\" alt=\"mashweeya\" title=\"mashweeya\" width=\"560\" height=\"403\" class=\"alignnone size-full wp-image-40812\">\u003c/a>\u003c/p>\n\u003cp>And Mashweeya, a grilled vegetable salad that Layla explained is usually a summer dish, enjoyed by the family standing around the hot grill. The plate of smoky eggplant, tomatoes and garlic with olive oil was so flavorful, that I tasted a hint of summer, even on a rainy March day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\" alt=\"Fasoulia\" title=\"Fasoulia\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40813\">\u003c/a>\u003c/p>\n\u003cp>The nightly specials are a big draw at Zaki, even with the ninety-five percent non-Middle Eastern clientele. Son and business manager, Ramzy, says, \u003c/p>\n\u003cblockquote>\u003cp>“Many of our customers are well-traveled people who have tasted these foods on trips. We also get fourth or fifth generation Lebanese, for example, or someone who remembers the way their Persian grandma made lentils.”\u003c/p>\u003c/blockquote>\n\u003cp>Lamb is a key ingredient in dishes traditionally served on special occasions and at Zaki, the lamb is so tender it falls apart if you but glance at it. In Fasoulia, the Tuesday night special, it is cooked with green beans stewed with garlic and tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\" alt=\"mensaf\" title=\"mensaf\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40814\">\u003c/a>\u003c/p>\n\u003cp>In Mensaf, the Saturday night special--that always sells out--the lamb comes in a bowl of creamy sauce of yogurt, sautéed onions and lemon juice that one pours over a dome of Jasmine rice and yogurt-soaked bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\" alt=\"zaki falafel\" title=\"zaki falafel\" width=\"560\" height=\"555\" class=\"alignnone size-full wp-image-40815\">\u003c/a>\u003c/p>\n\u003cp>As she brought me a plate of her zesty, spiced falafel to try, Fayza confided that the headscarf she wears seems to attract cultural projections. When she attended Contra Costa College 20 years ago, she was the only student with such a head covering. \u003c/p>\n\u003cblockquote>\u003cp>“They called me Mother Teresa,” she recalled. “And they wanted me to change my name to Liza, and my husband to change his to Dan. Can you imagine us, ‘Liza and Dan?’ But no way, I’m not changing. I stay true to myself,\" she said as she graciously poured me another cup of mint tea.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/b7d7d\">Map\u003c/a>\u003cbr>\n1101 San Pablo Avenue (at Dartmouth St.) Albany, 94706\u003cbr>\nPhone: (510) 527-5452\u003cbr>\nHours: Sunday-Thursday 11-3, 5-9 Friday & Saturday, 11-3, 5-10 (Saturday night live music)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/zakikabobhouse\">@ZakiKabobHouse\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/zakikabobhouse\">Zaki Delectable Mediterranean Cuisine\u003c/a>\u003c/p>\n\n",
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"excerpt": "While Middle Eastern restaurants abound, Zaki Kabob House in Albany is one of the few that serve specialties of Palestinian cuisine, like spheeha, maklouba and mensaf. Family-owned and run by Fayza and Kameem Ayyad and their children, Zaki offers tastes of another world, plus warm hospitality. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\" alt=\"Zaki-Ayyad family\" title=\"Zaki-Ayyad family\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40807\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Zaki Kabob House\u003c/em>\u003c/p>\n\u003cp>Middle Eastern restaurants dot the Bay Area dining scene, like parsley sprinkled over a plate of hummus. A recent discovery, Albany’s \u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>, intrigued me for two reasons: the menu, featuring Palestinian dishes not commonly found at other shawarma-falafel spots, and the compelling story of Zaki’s determined owners, the Ayyad family.\u003c/p>\n\u003cp>Sitting on the patio of their modest green building on San Pablo Avenue, I spoke with Fayza, Kameem, Ramzy and Layla about their journey to opening Zaki (which means ‘delicious’ in Arabic) and some of their Palestinian specialties. (\u003ca href=\"http://en.wikipedia.org/wiki/Palestinian_cuisine\">Palestinian cuisine\u003c/a> includes foods prepared and eaten by Palestinians, whether living in the Palestinian Diaspora, West Bank and Gaza, Israel, Jordan, or refugee camps. It traces Persian, Turkish and Greek influences and shares features of other Levantine cuisines, such as Lebanese, Syrian and Jordanian.)\u003c/p>\n\u003cp>Fayza, the matriarch and recipe developer, recently returned from an annual trip to her native Jerusalem for inspiration. A gracious hostess, every time I inquired about an unfamiliar dish on the menu, she made sure I got a taste, adding, “Hospitality is part of our culture.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\" alt=\"spheeha\" title=\"spheeha\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-40808\">\u003c/a>\u003cbr>\nAs I munched on \u003cem>spheeha\u003c/em> (also spelled sfiha) a mini-pizza with moist turmeric-scented dough topped by lamb, tomato and tahini (veggie version features spinach), Fayza’s husband, Kameem told me that after moving to California 30 years ago, his first job was in a cardboard-tube factory, making $3.50 an hour. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Later he owned a liquor store, but Fayza admits she was always uncomfortable with that, since Islam prohibits alcohol -- and it is not served in their restaurant. When Kameem owned and ran the Halal Meat Market in Berkeley, Fayza worked as a butcher, carving up goats and sides of beef. Then medical problems and the economic downturn hit the family hard. They lost everything. “But,” said Kameem, “ you can’t give up. There is always opportunity. When one door closes another opens.”\u003c/p>\n\u003cp>The door leading into their dream restaurant did not swing open without a lot of faith and hard work. This spot on the Berkeley-Albany border was a KFC when the family first noticed it, which was then replaced by a string of other eateries that all went belly up. The jinxed spot has been variously, a donut shop, Chinese, Korean and African restaurants. \u003c/p>\n\u003cp>The day in 2008 that Naiem found a tiny “For Sale” note taped on the door, the abandoned property was dark, damp, littered, and an impromptu, open-air dorm for homeless people. “The place was in such bad shape,” Kameem recounted, “that everyone told me I was a fool to buy it.” But the challenge appealed to Kameem and he and his family toiled everyday for 8 months to clean and remodel it. “We filled dumpsters the size of elephants with trash,” he recalled.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\" alt=\"welcome\" title=\"welcome\" width=\"560\" height=\"317\" class=\"alignnone size-full wp-image-40809\">\u003c/a>\u003c/p>\n\u003cp>Neighbors first tried to discourage them, saying that given the spot’s history, they would be too afraid to frequent the new cafe. But as the Ayyads installed patterned tile walls that reminded them of home, and made the space cozy and inviting, local residents started rooting for them. \u003c/p>\n\u003cp>One day when it looked like the remodeling was complete, the neighbors couldn’t wait any longer and lined up at the front door for lunch, even before there was an official opening. Fayza wasn’t quite ready yet and just made them salad, chicken and pot after pot of rice, since she had no idea how much people were going to eat. Slowly, she started adding dishes to the menu, familiar Middle Eastern fare, like hummus, falafel and shawarma, but with Fayza’s special spin. Their standout dish has always been the organic, rotisserie chicken, marinated in olive oil, lemon juice and vinegar and rubbed with Fayza’s secret blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\" alt=\"maklouba\" title=\"maklouba\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-40810\">\u003c/a>\u003cbr>\nAll this talk of chicken made me hungry and I asked about Maklouba, one of the daily specials. “This is a Jordanian-Palestinian dish that we eat at home every Friday. It literally means upside-down,” Fayza said as she invited me into the kitchen where she and daughter Layla, who serves as kitchen manager and cook, took a huge pan layered with chicken, vegetables and rice out of the oven and gently turned it over onto a giant platter to offer me a bite of the warm mélange.\u003c/p>\n\u003cp>Fayza, who had a Moroccan father and Palestinian mother, explains that this dish is usually eaten with the hands. Since I just wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">post about eating with the hands\u003c/a>, in which I got a lesson in Moroccan right-handed dining, I felt prepared. But Fayza says that common practice in her culture is to wash the hands, but leave them wet (perhaps because this avoids any worry about unclean towels?) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\" alt=\"mudamus\" title=\"mudamus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40811\">\u003c/a>\u003c/p>\n\u003cp>The maklouba, like the spheeha and other nightly specials I tasted in the next few days are homey, hearty, unfussy, satisfying dishes. Besides familiar salads of cucumbers and tomatoes (with feta, tahini, or red onions) dressed in olive oil and lemon, a few salad items were new to me: Mudamus, creamy poached fava beans with stewed tomatoes, which Layla informed me is a breakfast staple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\" alt=\"mashweeya\" title=\"mashweeya\" width=\"560\" height=\"403\" class=\"alignnone size-full wp-image-40812\">\u003c/a>\u003c/p>\n\u003cp>And Mashweeya, a grilled vegetable salad that Layla explained is usually a summer dish, enjoyed by the family standing around the hot grill. The plate of smoky eggplant, tomatoes and garlic with olive oil was so flavorful, that I tasted a hint of summer, even on a rainy March day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\" alt=\"Fasoulia\" title=\"Fasoulia\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40813\">\u003c/a>\u003c/p>\n\u003cp>The nightly specials are a big draw at Zaki, even with the ninety-five percent non-Middle Eastern clientele. Son and business manager, Ramzy, says, \u003c/p>\n\u003cblockquote>\u003cp>“Many of our customers are well-traveled people who have tasted these foods on trips. We also get fourth or fifth generation Lebanese, for example, or someone who remembers the way their Persian grandma made lentils.”\u003c/p>\u003c/blockquote>\n\u003cp>Lamb is a key ingredient in dishes traditionally served on special occasions and at Zaki, the lamb is so tender it falls apart if you but glance at it. In Fasoulia, the Tuesday night special, it is cooked with green beans stewed with garlic and tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\" alt=\"mensaf\" title=\"mensaf\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40814\">\u003c/a>\u003c/p>\n\u003cp>In Mensaf, the Saturday night special--that always sells out--the lamb comes in a bowl of creamy sauce of yogurt, sautéed onions and lemon juice that one pours over a dome of Jasmine rice and yogurt-soaked bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\" alt=\"zaki falafel\" title=\"zaki falafel\" width=\"560\" height=\"555\" class=\"alignnone size-full wp-image-40815\">\u003c/a>\u003c/p>\n\u003cp>As she brought me a plate of her zesty, spiced falafel to try, Fayza confided that the headscarf she wears seems to attract cultural projections. When she attended Contra Costa College 20 years ago, she was the only student with such a head covering. \u003c/p>\n\u003cblockquote>\u003cp>“They called me Mother Teresa,” she recalled. “And they wanted me to change my name to Liza, and my husband to change his to Dan. Can you imagine us, ‘Liza and Dan?’ But no way, I’m not changing. I stay true to myself,\" she said as she graciously poured me another cup of mint tea.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/b7d7d\">Map\u003c/a>\u003cbr>\n1101 San Pablo Avenue (at Dartmouth St.) Albany, 94706\u003cbr>\nPhone: (510) 527-5452\u003cbr>\nHours: Sunday-Thursday 11-3, 5-9 Friday & Saturday, 11-3, 5-10 (Saturday night live music)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/zakikabobhouse\">@ZakiKabobHouse\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/zakikabobhouse\">Zaki Delectable Mediterranean Cuisine\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kale Pesto Quinoa and 10 Irish Beers for St. Patrick's Day",
"title": "Kale Pesto Quinoa and 10 Irish Beers for St. Patrick's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Kale Pesto Quinoa Salad\" title=\"Kale Pesto Quinoa Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40339\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>Green beer and \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shakes\u003c/a> are just a few of the questionable ways to go green this \u003cstrong>St. Patty's Day\u003c/strong>. Here's another option that is festively shamrock-hued yet delicious and easy enough to become a perennial staple: \u003cstrong>Kale Pesto Quinoa\u003c/strong>. That's right my lucky leprechauns, I've taken two of the trendiest, most wildly popular superfoods right now and combined them into one mega-healthy dish. Is your body thanking you in advance for the motherload of vitamins, nutrients, and complete amino acids you're about to give it? I thought so. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\" alt=\"Go Green\" title=\"Go Green\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40336\">\u003c/a>\u003cbr>\n\u003cem>Go Green\u003c/em>\u003c/p>\n\u003cp>A pesto made of basil and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale\u003c/a> gives this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\">quinoa\u003c/a> salad its vibrant color. Handfuls of barely steamed broccoli florets bump up the green quotient (not to mention Vitamin C and cancer fighting properties). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Lacinato (Dino) Kale\" title=\"Lacinato (Dino) Kale\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-40337\">\u003c/a>\u003cbr>\n\u003cem>Lacinato (Dino) Kale\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went with the more tender lacinato kale (aka dino kale) rather than the heartier curly kale you often find at the market, figuring it would be easier to blend into a smooth paste. I had my doubts about kale pesto, but it works. You get all the flavor of the basil, nuts, cheese, and EVOO, with the added nutritional boost of raw kale, without the lockjaw from chewing all of those cruciferous greens). The pesto is versatile too. Eat it as a dip, spread it on a sandwich, spoon it over fish or chicken. \u003c/p>\n\u003cp>Since you're being so responsible and healthy with this dish, you've earned yourself the go-ahead to indulge in other ways. Can I interest you in some Irish beers? (See how great this is working out?) \u003c/p>\n\u003cp>Stouts, red ales, lagers, even cider…here are \u003cstrong>10 Irish brews\u003c/strong> beyond your traditional Guinness that are worth checking out: \u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"http://www.beeradvocate.com/beer/profile/358/927/\">Beamish Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.carlowbrewing.com/beer_detail.php?Pid=23\">O'Hara's Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.porterhousebrewco.com/beers-oyster.php\">Porterhouse Oyster Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.northcoastbrewing.com/beer-38.htm\">North Coast Old No.38 Stout\u003c/a>, California\u003c/li>\n\u003cli>\u003ca href=\"http://www.smithwicks.ie/landing.html\">Smithwick's Irish Ale\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://beeradvocate.com/beer/profile/240/913\">Murphy's Irish Red Beer\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?id=382d8bc2-7a8f-42f6-a20d-5b0e5d7c93a6\">Samuel Adams Irish Red\u003c/a>, Massachusetts\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevard.com/BoulevardBeers/irish-ale/\">Boulevard Brewing Irish Ale\u003c/a>, Missouri\u003c/li>\n\u003cli>\u003ca href=\"http://www.rogue.com/beers/rogue-irish-lager.php\">Rogue Irish Lager\u003c/a>, Oregon\u003c/li>\n\u003cli>\u003ca href=\"http://usa.magners.com/product.php\">Magners Irish Cider\u003c/a>, Ireland\u003c/li>\n\u003c/ol>\n\u003cp>Admittedly, a hippie dippie quinoa salad isn't the most likely of food pairings for a pint of Irish beer, but it'll give you plenty of room for a few rounds of beer dessert. Cheers! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\" alt=\"Kale Pesto Quinoa\" title=\"Kale Pesto Quinoa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40338\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto Quinoa\u003c/strong>\u003cbr>\nThis healthy yet hearty quinoa salad makes a great side or meal in itself. Fresh basil adds a wonderful herbaceous flavor, while kale and broccoli bring a vitamin-packed punch. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces kale (about 3 cups)\u003cbr>\n2 ounces basil (about 1 cup)\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n1/2 cup toasted walnuts\u003cbr>\n1/4 cup grated parmigiano\u003cbr>\nZest and juice of 1 lemon\u003cbr>\n1 clove garlic\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 cup quinoa, cooked\u003cbr>\n2 cups broccoli florets, steamed\u003cbr>\n1 cup cherry tomatoes\u003cbr>\n2 chicken breasts, grilled and diced\u003cbr>\nSliced almonds to garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMake the pesto: In a food processor, blend together the walnuts until pulverized. Then add the kale, basil, parmigiano, lemon zest and juice, garlic, and salt. Process until combined, stopping to scrape down the sides as needed. With the food processor running, drizzle in the olive oil and whir until evenly combined. \u003c/p>\n\u003cp>Stir in as much pesto as you'd like into the quinoa. (This recipe makes about twice as much pesto as you need for this dish. Reserve the extra pesto in an airtight container or freeze it. Makes a great spread or dip.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mix in the broccoli, tomatoes, and chicken. Garnish with almonds and drizzle of olive oil if you'd like. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Kale Pesto Quinoa Salad\" title=\"Kale Pesto Quinoa Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40339\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>Green beer and \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shakes\u003c/a> are just a few of the questionable ways to go green this \u003cstrong>St. Patty's Day\u003c/strong>. Here's another option that is festively shamrock-hued yet delicious and easy enough to become a perennial staple: \u003cstrong>Kale Pesto Quinoa\u003c/strong>. That's right my lucky leprechauns, I've taken two of the trendiest, most wildly popular superfoods right now and combined them into one mega-healthy dish. Is your body thanking you in advance for the motherload of vitamins, nutrients, and complete amino acids you're about to give it? I thought so. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\" alt=\"Go Green\" title=\"Go Green\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40336\">\u003c/a>\u003cbr>\n\u003cem>Go Green\u003c/em>\u003c/p>\n\u003cp>A pesto made of basil and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale\u003c/a> gives this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\">quinoa\u003c/a> salad its vibrant color. Handfuls of barely steamed broccoli florets bump up the green quotient (not to mention Vitamin C and cancer fighting properties). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Lacinato (Dino) Kale\" title=\"Lacinato (Dino) Kale\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-40337\">\u003c/a>\u003cbr>\n\u003cem>Lacinato (Dino) Kale\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went with the more tender lacinato kale (aka dino kale) rather than the heartier curly kale you often find at the market, figuring it would be easier to blend into a smooth paste. I had my doubts about kale pesto, but it works. You get all the flavor of the basil, nuts, cheese, and EVOO, with the added nutritional boost of raw kale, without the lockjaw from chewing all of those cruciferous greens). The pesto is versatile too. Eat it as a dip, spread it on a sandwich, spoon it over fish or chicken. \u003c/p>\n\u003cp>Since you're being so responsible and healthy with this dish, you've earned yourself the go-ahead to indulge in other ways. Can I interest you in some Irish beers? (See how great this is working out?) \u003c/p>\n\u003cp>Stouts, red ales, lagers, even cider…here are \u003cstrong>10 Irish brews\u003c/strong> beyond your traditional Guinness that are worth checking out: \u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"http://www.beeradvocate.com/beer/profile/358/927/\">Beamish Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.carlowbrewing.com/beer_detail.php?Pid=23\">O'Hara's Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.porterhousebrewco.com/beers-oyster.php\">Porterhouse Oyster Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.northcoastbrewing.com/beer-38.htm\">North Coast Old No.38 Stout\u003c/a>, California\u003c/li>\n\u003cli>\u003ca href=\"http://www.smithwicks.ie/landing.html\">Smithwick's Irish Ale\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://beeradvocate.com/beer/profile/240/913\">Murphy's Irish Red Beer\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?id=382d8bc2-7a8f-42f6-a20d-5b0e5d7c93a6\">Samuel Adams Irish Red\u003c/a>, Massachusetts\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevard.com/BoulevardBeers/irish-ale/\">Boulevard Brewing Irish Ale\u003c/a>, Missouri\u003c/li>\n\u003cli>\u003ca href=\"http://www.rogue.com/beers/rogue-irish-lager.php\">Rogue Irish Lager\u003c/a>, Oregon\u003c/li>\n\u003cli>\u003ca href=\"http://usa.magners.com/product.php\">Magners Irish Cider\u003c/a>, Ireland\u003c/li>\n\u003c/ol>\n\u003cp>Admittedly, a hippie dippie quinoa salad isn't the most likely of food pairings for a pint of Irish beer, but it'll give you plenty of room for a few rounds of beer dessert. Cheers! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\" alt=\"Kale Pesto Quinoa\" title=\"Kale Pesto Quinoa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40338\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto Quinoa\u003c/strong>\u003cbr>\nThis healthy yet hearty quinoa salad makes a great side or meal in itself. Fresh basil adds a wonderful herbaceous flavor, while kale and broccoli bring a vitamin-packed punch. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces kale (about 3 cups)\u003cbr>\n2 ounces basil (about 1 cup)\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n1/2 cup toasted walnuts\u003cbr>\n1/4 cup grated parmigiano\u003cbr>\nZest and juice of 1 lemon\u003cbr>\n1 clove garlic\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 cup quinoa, cooked\u003cbr>\n2 cups broccoli florets, steamed\u003cbr>\n1 cup cherry tomatoes\u003cbr>\n2 chicken breasts, grilled and diced\u003cbr>\nSliced almonds to garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMake the pesto: In a food processor, blend together the walnuts until pulverized. Then add the kale, basil, parmigiano, lemon zest and juice, garlic, and salt. Process until combined, stopping to scrape down the sides as needed. With the food processor running, drizzle in the olive oil and whir until evenly combined. \u003c/p>\n\u003cp>Stir in as much pesto as you'd like into the quinoa. (This recipe makes about twice as much pesto as you need for this dish. Reserve the extra pesto in an airtight container or freeze it. Makes a great spread or dip.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mix in the broccoli, tomatoes, and chicken. Garnish with almonds and drizzle of olive oil if you'd like. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\">\u003cimg class=\"alignnone size-full wp-image-40120\" title=\"Monier Attar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\" alt=\"Monier Attar\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>This post was updated March 18, 2018.\u003c/em>\u003c/p>\n\u003cp>Why do customers travel from as far away as Sacramento and Eureka to a little shop on Albany’s Solano Avenue every March and leave with bags full of crushed sumac, sprouted wheat, and flower-shaped chickpea cookies? To celebrate \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\">Norooz\u003c/a>\u003c/em> (also spelled Nowruz) or Persian New Year, a secular holiday, observed in thousands of homes around the world on the first day of Spring.\u003cbr>\n[aside postID=\"bayareabites_94115\" label=\"The Seven Edible ‘S’ Foods of the Persian New Year\"]\u003cbr>\nOn a recent foray to \u003ca href=\"http://www.zandpastry.com/\">Zands\u003c/a>, my neighborhood Middle Eastern store, I spotted an intriguing assortment of items artfully arranged on a table. I asked the owner, Monier Attar, about the meaning of the arrangement and she graciously described the symbols and traditions associated with this ancient holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://cmes.hmdc.harvard.edu/files/NowruzCurriculumText.pdf\">Norooz, a pre-Islamic festival\u003c/a> dating back at least 3000 years, is rooted in rituals from the \u003ca href=\"http://www.religionfacts.com/zoroastrianism/index.htm\">Zoroastrian religion\u003c/a>. This celebration of the first day of Spring originated in the geographical area then called Persia, but is now observed in many lands, including Iran, India, Iraq, Afghanistan, Central Asia, Canada and the U.S. It crosses religious and national boundaries and is celebrated by Persian Jews, Christians, Baha’is and Muslims.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\">\u003cimg class=\"alignnone size-full wp-image-40119\" title=\"haft-sin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\" alt=\"haft-sin\" width=\"400\" height=\"536\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am no stranger to symbolic foods (the Jewish \u003ca href=\"http://en.wikipedia.org/wiki/Passover_Seder_Plate\">Passover Seder plate\u003c/a> includes horseradish for the bitterness of slavery and a \u003ca href=\"http://en.wikipedia.org/wiki/Charoset\">fruit and nut mixture\u003c/a> representing the mortar used by slaves for building structures in Egypt). But next to the food, I noticed several other items on the table-- goldfish in a bowl, a mirror, a dish full of what looks like grass, coins in a cup of reddish spice-- that pique my interest.\u003c/p>\n\u003cp>Attar explained that the most essential tradition of Norooz is for every family to prepare the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Haft-Sin\">Haft Sin\u003c/a>\u003c/em> or 7 symbolic items that start with the letter S (in Farsi):\u003c/p>\n\u003cp>\u003cem>Sabzeh\u003c/em>, sprouted wheat or other grain growing in a dish, to symbolize rebirth.\u003cbr>\n\u003cem>Samanu\u003c/em>, a sweet pudding made from sprouted wheat that represents fertility and the sweetness of life.\u003cbr>\n\u003cem>Seeb\u003c/em>, apples, for health and beauty.\u003cbr>\n\u003cem>Senjed\u003c/em>, the sweet, dried fruit of the Lotus tree, for love.\u003cbr>\n\u003cem>Sir\u003c/em>, garlic, for medicine and good health.\u003cbr>\n\u003cem>Somaq\u003c/em>, crushed sumac berries, to reflect the color of the sunrise.\u003cbr>\n\u003cem>Serkeh\u003c/em>, vinegar, to symbolize patience and age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\">\u003cimg class=\"alignnone size-full wp-image-40126\" title=\"senjed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\" alt=\"senjed\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Senjed, one of the 7 foods that begin with S\u003c/em>\u003c/p>\n\u003cp>Preparations must commence days before the actual day of the vernal equinox and include a thorough housecleaning, sprouting the grain and buying new clothes for everyone in the family.\u003c/p>\n\u003cp>The equinox is calculated to occur the moment that the Sun crosses the celestial equator and equalizes night and day, which happens at different times across the globe (\u003ca href=\"http://www.farsinet.com/noruz/sal_tahvils.html\">see chart\u003c/a>). This year, the West Coast will celebrate it Thursday, March 21st.\u003c/p>\n\u003cblockquote>\u003cp>“It’s important that at the exact moment of the equinox, the family is sitting around the table, because you want the family to be together for the rest of the year,” says Attar. “We pray and hold hands and then the countdown on radio or TV announces the exact moment and we all kiss and hug. I’m getting goose bumps just talking about it,” says Attar, tearing up, “It’s emotional for me because I think of my parents.”\u003c/p>\u003c/blockquote>\n\u003cp>Attar grew up in Iran, but left in 1984, at age 35 with her 2 young children.\u003c/p>\n\u003cblockquote>\u003cp>“I sacrificed my parents to make a new life for my children. My mom is still in Iran. When I was a child, New Years was the most exciting time. Every year it comes at a different hour. When it was at 4am, my mother woke us up an hour before to take a shower and put on new clothes. But the best part is that for the next 13 days the young people in the family go visit the older people who give them money, crisp new bills.”\u003c/p>\u003c/blockquote>\n\u003cp>This tradition is similar to the \u003ca href=\"http://en.wikipedia.org/wiki/Red_envelope\">Chinese New Year tradition\u003c/a>, where New Year’s bills are placed in red envelopes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\">\u003cimg class=\"alignnone size-full wp-image-40111\" title=\"norooz samanu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\" alt=\"norooz samanu\" width=\"560\" height=\"283\">\u003c/a>\u003c/p>\n\u003cp>Of all the dishes on the Haft Sin, the hardest one to procure is the \u003cem>Samanu\u003c/em>. It takes days to prepare a sweet creamy pudding made from sprouted wheat that is cooked for many hours. The wheat must be sprouted for 5 days until white roots and sprouts appear, then it is crushed and the mash repeatedly “milked” and cooked on the stove for at least 5 hours. It is finally finished overnight in a low oven to give it that burnished brown hue.\u003cbr>\n[aside postID=\"food_1332170\" label=\"Taste This: Kuku, The Persian Frittata\"]\u003cbr>\nAttar offered me a taste. It was so sweet and nutty, it’s hard to believe it’s only made from sprouted wheat and flour. Many Persian families put a tiny symbolic dish of the stuff on their table but Attar cooks pots of it for her customers and says, “Once people taste how delicious it is, they actually want enough for their guests to eat.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40122\" title=\"norooz wheat\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\" alt=\"norooz wheat\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>Whole wheat and its early sprouts\u003c/em>\u003c/p>\n\u003cp>Another tradition is on the 13th day of the New Year, the family takes the Sabzeh (the sprouts growing in a dish) from their place on the table and after a picnic in the park, throws them into running water, to rid the house of sickness and sadness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40116\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Additional items on the table may include: golden coins representing prosperity and wealth, a basket of painted eggs for fertility, live goldfish in a bowl of water for life, a flowering hyacinth for its lovely smell, lit candles for enlightenment and happiness, a mirror to represent truth or reflection and a platter of special pastries. Every year, Attar makes thousands of cookies from chickpea flour or rice flour with nuts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\">\u003cimg class=\"alignnone size-full wp-image-40134\" title=\"norooz cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\" alt=\"norooz cookies\" width=\"560\" height=\"240\">\u003c/a>\u003cbr>\n\u003cem>Cookie platter. Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>The customary meal for New Year's Day is \u003cem>Sabzi Polo Mahi\u003c/em>, rice with green herbs served with fish. Attar says this is the Persian equivalent of having turkey for Thanksgiving. She carries fresh whitefish and the traditional herbs for the rice: parsley, coriander, chives, dill and fenugreek.\u003c/p>\n\u003cp>Norooz also has special meaning to Zohal Nassrollahi, Berkeley City College student and first generation American. “When I was a child, the event seemed very magical. I’ve always loved certain things on the Haft Sin table: the glowing gold coins, the maroon colored sumac,” says Nassrollahi, who studies art and design.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\">\u003cimg class=\"alignnone size-full wp-image-40125\" title=\"sumac\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\" alt=\"sumac\" width=\"400\" height=\"533\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I plan to keep celebrating Norooz, even when I have children. It’s a way to stay connected to my culture, even though I have never been to Iran. But it’s kind of bittersweet, because the holiday is a lot about spending time with the family and we have such a small one, just my parents and me. I also love the tradition of \u003ca href=\"http://en.wikipedia.org/wiki/Chaharshanbe_Suri\">Chahar Shanbeh Suri \u003c/a>(or fire-jumping).”\u003c/p>\u003c/blockquote>\n\u003cp>This ritual traces back to Zoroastrianism, as a rite of purification. Bonfires are lit in the streets on the last Tuesday evening of the year and people leap over them while chanting. The translation, “Give me your beautiful red color, and take back my sickly pallor,” demonstrates the fire’s ability to cleanse.\u003c/p>\n\u003cblockquote>\u003cp>“Fire is a powerful symbol,” says Nassrollahi, “When you hop over the fires, it takes away the negativities from the past year and helps you focus on the future.”\u003c/p>\u003c/blockquote>\n\u003cp>Berkeley’s \u003ca href=\"http://www.persiancenter.org/\">Persian Center\u003c/a> holds its annual \u003ca href=\"https://www.facebook.com/events/2169816293080399/\">bonfire-jumping event\u003c/a> Tuesday evening March 19 on the 2000 block of Durant -- and invites both adults and children, Persians and non-Persians to join in the fire-jumping festivities with music and food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\">\u003cimg class=\"alignnone size-full wp-image-40109\" title=\"Ajile\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\" alt=\"Ajile\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Attar carries the traditional snack of dried fruit and nuts to eat on Chahar Shanbeh Suri plus everything else one would need to fully celebrate the holiday. As she served me a cup of tea and some of her cookies, she told me Norooz (whose literal meaning is “new day”), is the perfect time to let go of grudges, apologize, hug and make-up and start over again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\">\u003cimg class=\"alignnone size-full wp-image-40110\" title=\"happy norooz\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\" alt=\"happy norooz\" width=\"560\" height=\"305\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Norooz is included on UNESCO’s \u003ca href=\"http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#Proclaimed_masterpieces\">List of Intangible Cultural Heritage\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with \"S\" in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies.",
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"description": "Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with "S" in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\">\u003cimg class=\"alignnone size-full wp-image-40120\" title=\"Monier Attar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\" alt=\"Monier Attar\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>This post was updated March 18, 2018.\u003c/em>\u003c/p>\n\u003cp>Why do customers travel from as far away as Sacramento and Eureka to a little shop on Albany’s Solano Avenue every March and leave with bags full of crushed sumac, sprouted wheat, and flower-shaped chickpea cookies? To celebrate \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\">Norooz\u003c/a>\u003c/em> (also spelled Nowruz) or Persian New Year, a secular holiday, observed in thousands of homes around the world on the first day of Spring.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOn a recent foray to \u003ca href=\"http://www.zandpastry.com/\">Zands\u003c/a>, my neighborhood Middle Eastern store, I spotted an intriguing assortment of items artfully arranged on a table. I asked the owner, Monier Attar, about the meaning of the arrangement and she graciously described the symbols and traditions associated with this ancient holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://cmes.hmdc.harvard.edu/files/NowruzCurriculumText.pdf\">Norooz, a pre-Islamic festival\u003c/a> dating back at least 3000 years, is rooted in rituals from the \u003ca href=\"http://www.religionfacts.com/zoroastrianism/index.htm\">Zoroastrian religion\u003c/a>. This celebration of the first day of Spring originated in the geographical area then called Persia, but is now observed in many lands, including Iran, India, Iraq, Afghanistan, Central Asia, Canada and the U.S. It crosses religious and national boundaries and is celebrated by Persian Jews, Christians, Baha’is and Muslims.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\">\u003cimg class=\"alignnone size-full wp-image-40119\" title=\"haft-sin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\" alt=\"haft-sin\" width=\"400\" height=\"536\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am no stranger to symbolic foods (the Jewish \u003ca href=\"http://en.wikipedia.org/wiki/Passover_Seder_Plate\">Passover Seder plate\u003c/a> includes horseradish for the bitterness of slavery and a \u003ca href=\"http://en.wikipedia.org/wiki/Charoset\">fruit and nut mixture\u003c/a> representing the mortar used by slaves for building structures in Egypt). But next to the food, I noticed several other items on the table-- goldfish in a bowl, a mirror, a dish full of what looks like grass, coins in a cup of reddish spice-- that pique my interest.\u003c/p>\n\u003cp>Attar explained that the most essential tradition of Norooz is for every family to prepare the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Haft-Sin\">Haft Sin\u003c/a>\u003c/em> or 7 symbolic items that start with the letter S (in Farsi):\u003c/p>\n\u003cp>\u003cem>Sabzeh\u003c/em>, sprouted wheat or other grain growing in a dish, to symbolize rebirth.\u003cbr>\n\u003cem>Samanu\u003c/em>, a sweet pudding made from sprouted wheat that represents fertility and the sweetness of life.\u003cbr>\n\u003cem>Seeb\u003c/em>, apples, for health and beauty.\u003cbr>\n\u003cem>Senjed\u003c/em>, the sweet, dried fruit of the Lotus tree, for love.\u003cbr>\n\u003cem>Sir\u003c/em>, garlic, for medicine and good health.\u003cbr>\n\u003cem>Somaq\u003c/em>, crushed sumac berries, to reflect the color of the sunrise.\u003cbr>\n\u003cem>Serkeh\u003c/em>, vinegar, to symbolize patience and age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\">\u003cimg class=\"alignnone size-full wp-image-40126\" title=\"senjed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\" alt=\"senjed\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Senjed, one of the 7 foods that begin with S\u003c/em>\u003c/p>\n\u003cp>Preparations must commence days before the actual day of the vernal equinox and include a thorough housecleaning, sprouting the grain and buying new clothes for everyone in the family.\u003c/p>\n\u003cp>The equinox is calculated to occur the moment that the Sun crosses the celestial equator and equalizes night and day, which happens at different times across the globe (\u003ca href=\"http://www.farsinet.com/noruz/sal_tahvils.html\">see chart\u003c/a>). This year, the West Coast will celebrate it Thursday, March 21st.\u003c/p>\n\u003cblockquote>\u003cp>“It’s important that at the exact moment of the equinox, the family is sitting around the table, because you want the family to be together for the rest of the year,” says Attar. “We pray and hold hands and then the countdown on radio or TV announces the exact moment and we all kiss and hug. I’m getting goose bumps just talking about it,” says Attar, tearing up, “It’s emotional for me because I think of my parents.”\u003c/p>\u003c/blockquote>\n\u003cp>Attar grew up in Iran, but left in 1984, at age 35 with her 2 young children.\u003c/p>\n\u003cblockquote>\u003cp>“I sacrificed my parents to make a new life for my children. My mom is still in Iran. When I was a child, New Years was the most exciting time. Every year it comes at a different hour. When it was at 4am, my mother woke us up an hour before to take a shower and put on new clothes. But the best part is that for the next 13 days the young people in the family go visit the older people who give them money, crisp new bills.”\u003c/p>\u003c/blockquote>\n\u003cp>This tradition is similar to the \u003ca href=\"http://en.wikipedia.org/wiki/Red_envelope\">Chinese New Year tradition\u003c/a>, where New Year’s bills are placed in red envelopes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\">\u003cimg class=\"alignnone size-full wp-image-40111\" title=\"norooz samanu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\" alt=\"norooz samanu\" width=\"560\" height=\"283\">\u003c/a>\u003c/p>\n\u003cp>Of all the dishes on the Haft Sin, the hardest one to procure is the \u003cem>Samanu\u003c/em>. It takes days to prepare a sweet creamy pudding made from sprouted wheat that is cooked for many hours. The wheat must be sprouted for 5 days until white roots and sprouts appear, then it is crushed and the mash repeatedly “milked” and cooked on the stove for at least 5 hours. It is finally finished overnight in a low oven to give it that burnished brown hue.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAttar offered me a taste. It was so sweet and nutty, it’s hard to believe it’s only made from sprouted wheat and flour. Many Persian families put a tiny symbolic dish of the stuff on their table but Attar cooks pots of it for her customers and says, “Once people taste how delicious it is, they actually want enough for their guests to eat.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40122\" title=\"norooz wheat\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\" alt=\"norooz wheat\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>Whole wheat and its early sprouts\u003c/em>\u003c/p>\n\u003cp>Another tradition is on the 13th day of the New Year, the family takes the Sabzeh (the sprouts growing in a dish) from their place on the table and after a picnic in the park, throws them into running water, to rid the house of sickness and sadness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40116\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Additional items on the table may include: golden coins representing prosperity and wealth, a basket of painted eggs for fertility, live goldfish in a bowl of water for life, a flowering hyacinth for its lovely smell, lit candles for enlightenment and happiness, a mirror to represent truth or reflection and a platter of special pastries. Every year, Attar makes thousands of cookies from chickpea flour or rice flour with nuts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\">\u003cimg class=\"alignnone size-full wp-image-40134\" title=\"norooz cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\" alt=\"norooz cookies\" width=\"560\" height=\"240\">\u003c/a>\u003cbr>\n\u003cem>Cookie platter. Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>The customary meal for New Year's Day is \u003cem>Sabzi Polo Mahi\u003c/em>, rice with green herbs served with fish. Attar says this is the Persian equivalent of having turkey for Thanksgiving. She carries fresh whitefish and the traditional herbs for the rice: parsley, coriander, chives, dill and fenugreek.\u003c/p>\n\u003cp>Norooz also has special meaning to Zohal Nassrollahi, Berkeley City College student and first generation American. “When I was a child, the event seemed very magical. I’ve always loved certain things on the Haft Sin table: the glowing gold coins, the maroon colored sumac,” says Nassrollahi, who studies art and design.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\">\u003cimg class=\"alignnone size-full wp-image-40125\" title=\"sumac\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\" alt=\"sumac\" width=\"400\" height=\"533\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I plan to keep celebrating Norooz, even when I have children. It’s a way to stay connected to my culture, even though I have never been to Iran. But it’s kind of bittersweet, because the holiday is a lot about spending time with the family and we have such a small one, just my parents and me. I also love the tradition of \u003ca href=\"http://en.wikipedia.org/wiki/Chaharshanbe_Suri\">Chahar Shanbeh Suri \u003c/a>(or fire-jumping).”\u003c/p>\u003c/blockquote>\n\u003cp>This ritual traces back to Zoroastrianism, as a rite of purification. Bonfires are lit in the streets on the last Tuesday evening of the year and people leap over them while chanting. The translation, “Give me your beautiful red color, and take back my sickly pallor,” demonstrates the fire’s ability to cleanse.\u003c/p>\n\u003cblockquote>\u003cp>“Fire is a powerful symbol,” says Nassrollahi, “When you hop over the fires, it takes away the negativities from the past year and helps you focus on the future.”\u003c/p>\u003c/blockquote>\n\u003cp>Berkeley’s \u003ca href=\"http://www.persiancenter.org/\">Persian Center\u003c/a> holds its annual \u003ca href=\"https://www.facebook.com/events/2169816293080399/\">bonfire-jumping event\u003c/a> Tuesday evening March 19 on the 2000 block of Durant -- and invites both adults and children, Persians and non-Persians to join in the fire-jumping festivities with music and food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\">\u003cimg class=\"alignnone size-full wp-image-40109\" title=\"Ajile\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\" alt=\"Ajile\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Attar carries the traditional snack of dried fruit and nuts to eat on Chahar Shanbeh Suri plus everything else one would need to fully celebrate the holiday. As she served me a cup of tea and some of her cookies, she told me Norooz (whose literal meaning is “new day”), is the perfect time to let go of grudges, apologize, hug and make-up and start over again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\">\u003cimg class=\"alignnone size-full wp-image-40110\" title=\"happy norooz\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\" alt=\"happy norooz\" width=\"560\" height=\"305\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Norooz is included on UNESCO’s \u003ca href=\"http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#Proclaimed_masterpieces\">List of Intangible Cultural Heritage\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eat with Your Hands for a Sensuous, Intimate, Mindful Meal",
"title": "Eat with Your Hands for a Sensuous, Intimate, Mindful Meal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Video filmed and Edited by Kim Aronson\u003c/em>\u003c/p>\n\u003cp>Cultural misunderstandings always grab my attention—especially when food is involved. So I was hooked the moment I read this recent headline:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ndtv.com/article/india/norway-authorities-take-away-indian-couple-s-kids-say-feeding-with-hands-wrong-167660\">Norway authorities take away Indian couple's kids, say feeding with hands wrong\u003c/a>\u003c/p>\n\u003cp>Although the details of this ongoing story have yet to be fully revealed, it spotlights cultural stereotypes often associated with dining etiquette. While North Americans and Northern Europeans deem that transferring edibles to the mouth with a metal-pronged stick is somehow more refined than using the utensils we were born with, members of the many cultures who have been eating with their hands for thousands of years beg to differ.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\" alt=\"Tajik Kurutob - by Zlerman - wikimedia commons\" title=\"Tajik Kurutob - by Zlerman - wikimedia commons\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39183\">\u003c/a>\u003cbr>\n\u003cem>Tajik Kurutob-photo courtesy Zlerman-Wikimedia Commons\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Africans, Arabs and Indians (to name only a few) describe in rhapsodic terms the advantages of eating with their fingers: the sensuous connection to the food, the feeling of sharing and community, practicality (in that it’s easier to pluck that last bit of meat off the bones) avoiding waste, even a lingering aroma on the fingers to sustain the memory of a marvelous meal.\u003c/p>\n\u003cp>After reading scores of impassioned comments that the above mentioned article garnered, I felt compelled to conduct my own interviews to get a first-hand perspective on this cultural divide, followed by a hands-on lesson (see video clip below.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\" alt=\"Vijitha - spicesnaroma\" title=\"Vijitha - spicesnaroma\" width=\"560\" height=\"365\" class=\"alignnone size-full wp-image-39180\">\u003c/a>\u003cbr>\n\u003cem>photos courtesy of Vijitha Shyam of Indian food blog \u003ca href=\"http://spicesnaroma.blogspot.com/\">Spices and Aroma\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://culinarysmart.wordpress.com/about/\">Vinita Chopra Jacinto\u003c/a> grew up in Northern India and is now a chef instructor at the California Culinary Academy in San Francisco. She feels strongly that Indian food tastes best when eaten with one’s fingers. She tells me that Indians eat with their hands because they believe that food is, “more than just protein, carbs and fat it nourishes the mind, intellect and spirit. Eating should be sensual and mindful, employing all the senses: sight, smell, sound, taste and touch. Using your hands gives you a tactile connection with your food.”\u003c/p>\n\u003cp>Jacinto clarifies some regional differences, “In the North, where breads are commonly consumed, you tear a piece of bread and wrap it around your food. While, in the South, rice is combined with curries, and each mouthful offers a unique blend of flavors. Traditionally in Southern India, plates are made of disposable, recyclable, banana leaves. Using a knife and fork on a banana leaf would shred your plate.”\u003c/p>\n\u003cp>Significantly, all cultures that shun silverware maintain a set of rules for eating with the hands. Before the meal, the hands must be washed, wiped or even rubbed with sand, as desert Arabs do. But the foremost rule is that only the right hand is employed for eating.\u003c/p>\n\u003cp>“The left hand is never used for that,” Jacinto says, “It is considered unclean.” In principle, at least, this is because the left hand is saved for bodily cleaning. Another taboo Jacinto cautions against is \u003cem>jutha\u003c/em>, or double dipping your bread into a communal dish of food.\u003c/p>\n\u003cp>“The secret to gracefully eating with your fingers,” Jacinto advises, “is to use your thumb. For example, a small amount of rice is formed into a little pile on your plate, blended with one or more bits of curried lentils, vegetables, meat or fish, and then picked up with a twist of the wrist, held onto by the fingers and maneuvered right up to your mouth. But don’t put your fingers into your mouth.” she instructs, “Just use your thumb to push the food inside.”\u003c/p>\n\u003cp>Fharzana Elankumaran, founder of \u003ca href=\"http://iheartcurry.com/\">I Heart Curry\u003c/a>, where she teaches Indian cooking classes, also grew up eating with her hands in Bangladesh. “I appreciate this way of eating because you have more control over your food,“ she says. “For example, if you’re eating fish or chicken, you don’t have to worry about cutting with a knife around the bones. When you use your fingers, you can get every last bit of meat and so waste less. It’s an expression of the great respect we have for the food.”\u003c/p>\n\u003cp>In her Indian cooking classes, Elankumaran encourages students to eat with their hands, but finds that it may be a challenge for first-timers. “ Sometimes my students tell me their hands get tired, because they are using a whole new set of muscles.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\">\u003cimg class=\"size-full wp-image-39140\" title=\"rassam sharif\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\" alt=\"rassam sharif\" width=\"560\" height=\"501\">\u003c/a>\u003cbr>\n\u003cem>Yemeni dish at Oasis Market and Restaurant\u003c/em>\u003c/p>\n\u003cp>On a shopping trip to Oakland’s \u003ca href=\"http://www.yelp.com/biz/oasis-food-market-oakland\">Oasis Market and Restaurant\u003c/a>, I spy manager Rassam Sharif eating his lunch by hand. It’s a Yemeni specialty, \u003cem>fahsa\u003c/em> (cooked boneless beef topped with whipped fenugreek, with a salsa-like sauce). Sharif kindly demonstrates his technique: he tears off a bit of tandoori bread, dips it into the meat and salsa, and brings it to his mouth with 3 fingers. Sharif prefers eating by hand because, he says, “You have more connection to your food. With a spoon, it’s just like shoveling something into your mouth to get full. In Islam, we are taught that the Prophet said to eat from your own side of the dish, slowly, with the right hand, just until you are not hungry. It makes you take your time and be mindful of what you’re eating.”\u003c/p>\n\u003cp>Enough talk, I decide, it’s time for me to get some hands-on tutoring.\u003c/p>\n\u003cp>Luckily, my request for cross-cultural dining instruction interests Mostafa Raiss El Fenni, owner of Berkeley’s \u003ca href=\"http://www.saharaimport.com/\">Sahara Home Décor\u003c/a>. He invites me to stay for lunch and we sit on intricately carved and painted chairs amid his stunning collection of Moroccan carpets, ottomans, embroidered textiles, brass lanterns, conical clay pots and delicate tea glasses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\">\u003cimg class=\"size-full wp-image-39141\" title=\"mostafa and hand\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\" alt=\"mostafa and hand\" width=\"560\" height=\"334\">\u003c/a>\u003cbr>\n\u003cem>Mostafa Raiss El Fenni -- Moroccan food\u003c/em>\u003c/p>\n\u003cp>Raiss El Fenni, a former Cal student and chemist, whose shop promotes the works of artists from his homeland, tells me, “Eating with your hands is about sharing,” and as the youngest in a family of 12 children, he got a lot of practice doing that. There is an intimacy formed when you all eat from the same dish dipping in small pieces of bread, he explains. “ And if you find a piece of meat close to you that’s especially good, you can share it with your neighbor.”\u003c/p>\n\u003cp>“Does each person take the piece of meat and bread onto their own plate?” I ask.\u003c/p>\n\u003cp>“We don’t have individual plates. We are a very collective society. But if we invite guests over who are not familiar with this way of eating, we show them how it’s done.”\u003c/p>\n\u003cp>Watch my lesson in eating with the hands, Moroccan style:\u003c/p>\n\u003cp>In the college dorm, it was a bit of culture shock for Raiss El Fenni that each student ate his own sandwich. “I couldn’t get used to eating by myself. So, I just waited with my food until they were done, and then said, “Hey, want to share? Eventually they got the idea and would offer to share some of their sandwiches with me too.”\u003c/p>\n\u003cp>Raiss-El-Fenni also hosts Moroccan parties in colorful Berber tents set up outside his shop. Parties range from mint tea and pastries to an all-out catered feast with live music and belly dancers. And of course, he will encourage your guests to eat with their hands for the true Moroccan experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\">\u003cimg class=\"size-full wp-image-39136\" title=\"Tanjia \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\" alt=\"Tanjia\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Tanjia Moroccan Restaurant\u003c/em>\u003cbr>\n \u003c/p>\n\u003cp>After my tasty lesson, I invite my husband out for a Moroccan meal and tell him I’ll show him how to eat with his hands, so we head over to \u003ca href=\"http://tanjiaoakland.com/\">Tanjia\u003c/a>, an Oakland Moroccan restaurant we haven’t yet tried.\u003c/p>\n\u003cp>We enter the lovely blue and red interior with low couches that let you sit close to your dining companion. But I am disappointed to see the tables set with forks and knives. When I tell the server we hoped to eat in Moroccan fashion, she gladly takes away the silverware and returns with a pot of water and washes our hands.\u003c/p>\n\u003cp>The first course is an assortment of delicately spiced salads: carrots, eggplant, cucumbers, tomato and bell pepper. Easy to scoop up with chunks of home baked bread. But with the arrival of the lamb and eggplant and chicken with honey and prunes, which are so meltingly tender you can tell they have cooked slowly for hours, my husband chickens-out of the hands-on approach and, to keep him company, I ask for two forks. It’s not so easy to change a lifetimes's eating habits.\u003c/p>\n\u003cp>Owner Jamal Zahid recently took over the restaurant from his brother, Said who started Tanjia in 2000. It has always been a “silverware optional restaurant” but seeing the reaction of a younger generation of customers not used to the traditional Moroccan way of dining sans utensils, Zahid decided-- as an act of hospitality to his guests-- to set the table with forks and knives, a reversal of his brother’s default setting. Personally, Zahid favors eating with the hands as a way to feel connected to the food and savor the meal slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\">\u003cimg class=\"size-full wp-image-39137\" title=\"ethiopian dish - Cafe Colucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\" alt=\"ethiopian dish - Cafe Colucci\" width=\"560\" height=\"350\">\u003c/a>\u003cbr>\n\u003cem>Ethiopian platter and injera - Cafe Colucci\u003c/em>\u003c/p>\n\u003cp>At Oakland’s \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci Ethiopian restaurant\u003c/a>, by contrast, forks are nowhere in sight. Injera, the spongy, slightly sour, crepe-like bread made from the teff grain, functions as tablecloth, plate and utensil and the food is served family style, atop a large injera circle. “Eating is almost a sacred ritual,” says owner Fetlework Tefferi, whose award-winning restaurant just celebrated its 20th year. Besides the rules of hand washing and right hand only, she adds another from her native Ethiopia, “Once the tray of food is laid on the table, no one rises until all are done and the tray removed. We chew slowly, with closed mouths and a calm dignity. The food is sacred. It’s not polite to rush through your meal.”\u003c/p>\n\u003cp>Again, eating with the hand is more than just a mechanism to get sustenance into the mouth. “On certain occasions,” explains Tefferi, “we feed each other by hand, it’s called \u003cem>goorsha\u003c/em> and it’s a loving act, an endearment. You might feed a child who is not eating enough or a guest you are entertaining. But if I were to make a bite for a man, “she chuckles,” I need to make sure it’s a big, well-packed roll of injera. I guess it’s a macho thing.” She adds, “We usually don’t eat alone. If you are in a restaurant in Ethiopia, for example, and the people at the next table get served first, they will probably ask you to join them or at least take a few bites with them. That kind of sharing is what holds us together.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-39138\" title=\"Fetlework Tefferi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\" alt=\"Fetlework Tefferi\" width=\"560\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>Tefferi demonstrates how to tear off a small square from the rolls of injera in the basket. She describes the technique as “wrap and roll.” You lay your piece of injera over some food and use all your fingers to gather up the filling and twist it into a little packed pouch, which you may dip into several different dishes on the tray. Our platter today has collard greens seasoned with black cumin, cabbage with carrots, potatoes with ginger, garlic and turmeric, lentils in red \u003cem>berbere\u003c/em> sauce, yellow split peas in turmeric sauce, Ethiopian cheese and kitfo, a highly seasoned raw meat dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\">\u003cimg class=\"alignnone size-full wp-image-39139\" title=\"close-up injera\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\" alt=\"close-up injera\" width=\"400\" height=\"377\">\u003c/a>\u003c/p>\n\u003cp>“Children are taught to make a bite of food that’s just big enough to fit in their mouth all at once, without stuffing their cheeks and to eat only with their right hands.” Tefferi remembers her mother training her left-handed brother by having him sit with his left hand behind his back.\u003c/p>\n\u003cp>“In the restaurant, we get 97% American diners. If they ask for silverware, I tell them it will be $10 extra,” teases Tefferi, with a twinkle in her eye, “ I just want them to try eating with their hands.” This gracious cultural ambassador wants to encourage more people to appreciate the 3000-year old cuisine of her homeland. “We need to revisit the way people used to eat; how much they cared and believed that whatever they put into their mouths was sacred,” says Tefferi. “The aroma is important too. Even after you wash up at the end of the meal, the scent of the food remains on your hand. Later, you might hold up your hand to someone else and say “Smell my hand, see how good the food was!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(It was and I did.)\u003c/p>\n\u003chr>\n\u003cblockquote>\u003cp> \"Eating with a fork and knife is like making love through an interpreter”\u003cbr>\n -- attributed variously to Prime Minister Nehru and the Shah of Iran\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>Related links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/08/146583049/skip-the-spoon-babies-may-eat-better-when-they-feed-themselves?ft=1&f=1053\">A recent study\u003c/a> says babies may eat better when they feed themselves with their fingers\u003c/li>\n\u003cli>Chad Ward’s pointed history of the fork on \u003ca href=\"http://leitesculinaria.com/1157/writings-the-uncommon-origins-of-the-common-fork.html\">Leite’s Culinaria\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://researcharchive.calacademy.org/research/anthropology/utensil/index.html\">History of Eating Utensils\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Eating with the hands is more than just a way to maneuver food to the mouth. It embodies cultural values including, a sensuous connection to the food, the feeling of sharing and community, practicality avoiding waste, even prolonging a delicious meal by enjoying the lingering aroma of it on the fingers. Many cultures, such as Indian, Arab and African have dined this way for thousands of years. In a video-clip, the writer receives a hands-on lesson in eating with the hands -- Moroccan style.\r\n",
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"description": "Eating with the hands is more than just a way to maneuver food to the mouth. It embodies cultural values including, a sensuous connection to the food, the feeling of sharing and community, practicality avoiding waste, even prolonging a delicious meal by enjoying the lingering aroma of it on the fingers. Many cultures, such as Indian, Arab and African have dined this way for thousands of years. In a video-clip, the writer receives a hands-on lesson in eating with the hands -- Moroccan style.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Video filmed and Edited by Kim Aronson\u003c/em>\u003c/p>\n\u003cp>Cultural misunderstandings always grab my attention—especially when food is involved. So I was hooked the moment I read this recent headline:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ndtv.com/article/india/norway-authorities-take-away-indian-couple-s-kids-say-feeding-with-hands-wrong-167660\">Norway authorities take away Indian couple's kids, say feeding with hands wrong\u003c/a>\u003c/p>\n\u003cp>Although the details of this ongoing story have yet to be fully revealed, it spotlights cultural stereotypes often associated with dining etiquette. While North Americans and Northern Europeans deem that transferring edibles to the mouth with a metal-pronged stick is somehow more refined than using the utensils we were born with, members of the many cultures who have been eating with their hands for thousands of years beg to differ.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\" alt=\"Tajik Kurutob - by Zlerman - wikimedia commons\" title=\"Tajik Kurutob - by Zlerman - wikimedia commons\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39183\">\u003c/a>\u003cbr>\n\u003cem>Tajik Kurutob-photo courtesy Zlerman-Wikimedia Commons\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Africans, Arabs and Indians (to name only a few) describe in rhapsodic terms the advantages of eating with their fingers: the sensuous connection to the food, the feeling of sharing and community, practicality (in that it’s easier to pluck that last bit of meat off the bones) avoiding waste, even a lingering aroma on the fingers to sustain the memory of a marvelous meal.\u003c/p>\n\u003cp>After reading scores of impassioned comments that the above mentioned article garnered, I felt compelled to conduct my own interviews to get a first-hand perspective on this cultural divide, followed by a hands-on lesson (see video clip below.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\" alt=\"Vijitha - spicesnaroma\" title=\"Vijitha - spicesnaroma\" width=\"560\" height=\"365\" class=\"alignnone size-full wp-image-39180\">\u003c/a>\u003cbr>\n\u003cem>photos courtesy of Vijitha Shyam of Indian food blog \u003ca href=\"http://spicesnaroma.blogspot.com/\">Spices and Aroma\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://culinarysmart.wordpress.com/about/\">Vinita Chopra Jacinto\u003c/a> grew up in Northern India and is now a chef instructor at the California Culinary Academy in San Francisco. She feels strongly that Indian food tastes best when eaten with one’s fingers. She tells me that Indians eat with their hands because they believe that food is, “more than just protein, carbs and fat it nourishes the mind, intellect and spirit. Eating should be sensual and mindful, employing all the senses: sight, smell, sound, taste and touch. Using your hands gives you a tactile connection with your food.”\u003c/p>\n\u003cp>Jacinto clarifies some regional differences, “In the North, where breads are commonly consumed, you tear a piece of bread and wrap it around your food. While, in the South, rice is combined with curries, and each mouthful offers a unique blend of flavors. Traditionally in Southern India, plates are made of disposable, recyclable, banana leaves. Using a knife and fork on a banana leaf would shred your plate.”\u003c/p>\n\u003cp>Significantly, all cultures that shun silverware maintain a set of rules for eating with the hands. Before the meal, the hands must be washed, wiped or even rubbed with sand, as desert Arabs do. But the foremost rule is that only the right hand is employed for eating.\u003c/p>\n\u003cp>“The left hand is never used for that,” Jacinto says, “It is considered unclean.” In principle, at least, this is because the left hand is saved for bodily cleaning. Another taboo Jacinto cautions against is \u003cem>jutha\u003c/em>, or double dipping your bread into a communal dish of food.\u003c/p>\n\u003cp>“The secret to gracefully eating with your fingers,” Jacinto advises, “is to use your thumb. For example, a small amount of rice is formed into a little pile on your plate, blended with one or more bits of curried lentils, vegetables, meat or fish, and then picked up with a twist of the wrist, held onto by the fingers and maneuvered right up to your mouth. But don’t put your fingers into your mouth.” she instructs, “Just use your thumb to push the food inside.”\u003c/p>\n\u003cp>Fharzana Elankumaran, founder of \u003ca href=\"http://iheartcurry.com/\">I Heart Curry\u003c/a>, where she teaches Indian cooking classes, also grew up eating with her hands in Bangladesh. “I appreciate this way of eating because you have more control over your food,“ she says. “For example, if you’re eating fish or chicken, you don’t have to worry about cutting with a knife around the bones. When you use your fingers, you can get every last bit of meat and so waste less. It’s an expression of the great respect we have for the food.”\u003c/p>\n\u003cp>In her Indian cooking classes, Elankumaran encourages students to eat with their hands, but finds that it may be a challenge for first-timers. “ Sometimes my students tell me their hands get tired, because they are using a whole new set of muscles.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\">\u003cimg class=\"size-full wp-image-39140\" title=\"rassam sharif\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\" alt=\"rassam sharif\" width=\"560\" height=\"501\">\u003c/a>\u003cbr>\n\u003cem>Yemeni dish at Oasis Market and Restaurant\u003c/em>\u003c/p>\n\u003cp>On a shopping trip to Oakland’s \u003ca href=\"http://www.yelp.com/biz/oasis-food-market-oakland\">Oasis Market and Restaurant\u003c/a>, I spy manager Rassam Sharif eating his lunch by hand. It’s a Yemeni specialty, \u003cem>fahsa\u003c/em> (cooked boneless beef topped with whipped fenugreek, with a salsa-like sauce). Sharif kindly demonstrates his technique: he tears off a bit of tandoori bread, dips it into the meat and salsa, and brings it to his mouth with 3 fingers. Sharif prefers eating by hand because, he says, “You have more connection to your food. With a spoon, it’s just like shoveling something into your mouth to get full. In Islam, we are taught that the Prophet said to eat from your own side of the dish, slowly, with the right hand, just until you are not hungry. It makes you take your time and be mindful of what you’re eating.”\u003c/p>\n\u003cp>Enough talk, I decide, it’s time for me to get some hands-on tutoring.\u003c/p>\n\u003cp>Luckily, my request for cross-cultural dining instruction interests Mostafa Raiss El Fenni, owner of Berkeley’s \u003ca href=\"http://www.saharaimport.com/\">Sahara Home Décor\u003c/a>. He invites me to stay for lunch and we sit on intricately carved and painted chairs amid his stunning collection of Moroccan carpets, ottomans, embroidered textiles, brass lanterns, conical clay pots and delicate tea glasses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\">\u003cimg class=\"size-full wp-image-39141\" title=\"mostafa and hand\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\" alt=\"mostafa and hand\" width=\"560\" height=\"334\">\u003c/a>\u003cbr>\n\u003cem>Mostafa Raiss El Fenni -- Moroccan food\u003c/em>\u003c/p>\n\u003cp>Raiss El Fenni, a former Cal student and chemist, whose shop promotes the works of artists from his homeland, tells me, “Eating with your hands is about sharing,” and as the youngest in a family of 12 children, he got a lot of practice doing that. There is an intimacy formed when you all eat from the same dish dipping in small pieces of bread, he explains. “ And if you find a piece of meat close to you that’s especially good, you can share it with your neighbor.”\u003c/p>\n\u003cp>“Does each person take the piece of meat and bread onto their own plate?” I ask.\u003c/p>\n\u003cp>“We don’t have individual plates. We are a very collective society. But if we invite guests over who are not familiar with this way of eating, we show them how it’s done.”\u003c/p>\n\u003cp>Watch my lesson in eating with the hands, Moroccan style:\u003c/p>\n\u003cp>In the college dorm, it was a bit of culture shock for Raiss El Fenni that each student ate his own sandwich. “I couldn’t get used to eating by myself. So, I just waited with my food until they were done, and then said, “Hey, want to share? Eventually they got the idea and would offer to share some of their sandwiches with me too.”\u003c/p>\n\u003cp>Raiss-El-Fenni also hosts Moroccan parties in colorful Berber tents set up outside his shop. Parties range from mint tea and pastries to an all-out catered feast with live music and belly dancers. And of course, he will encourage your guests to eat with their hands for the true Moroccan experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\">\u003cimg class=\"size-full wp-image-39136\" title=\"Tanjia \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\" alt=\"Tanjia\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Tanjia Moroccan Restaurant\u003c/em>\u003cbr>\n \u003c/p>\n\u003cp>After my tasty lesson, I invite my husband out for a Moroccan meal and tell him I’ll show him how to eat with his hands, so we head over to \u003ca href=\"http://tanjiaoakland.com/\">Tanjia\u003c/a>, an Oakland Moroccan restaurant we haven’t yet tried.\u003c/p>\n\u003cp>We enter the lovely blue and red interior with low couches that let you sit close to your dining companion. But I am disappointed to see the tables set with forks and knives. When I tell the server we hoped to eat in Moroccan fashion, she gladly takes away the silverware and returns with a pot of water and washes our hands.\u003c/p>\n\u003cp>The first course is an assortment of delicately spiced salads: carrots, eggplant, cucumbers, tomato and bell pepper. Easy to scoop up with chunks of home baked bread. But with the arrival of the lamb and eggplant and chicken with honey and prunes, which are so meltingly tender you can tell they have cooked slowly for hours, my husband chickens-out of the hands-on approach and, to keep him company, I ask for two forks. It’s not so easy to change a lifetimes's eating habits.\u003c/p>\n\u003cp>Owner Jamal Zahid recently took over the restaurant from his brother, Said who started Tanjia in 2000. It has always been a “silverware optional restaurant” but seeing the reaction of a younger generation of customers not used to the traditional Moroccan way of dining sans utensils, Zahid decided-- as an act of hospitality to his guests-- to set the table with forks and knives, a reversal of his brother’s default setting. Personally, Zahid favors eating with the hands as a way to feel connected to the food and savor the meal slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\">\u003cimg class=\"size-full wp-image-39137\" title=\"ethiopian dish - Cafe Colucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\" alt=\"ethiopian dish - Cafe Colucci\" width=\"560\" height=\"350\">\u003c/a>\u003cbr>\n\u003cem>Ethiopian platter and injera - Cafe Colucci\u003c/em>\u003c/p>\n\u003cp>At Oakland’s \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci Ethiopian restaurant\u003c/a>, by contrast, forks are nowhere in sight. Injera, the spongy, slightly sour, crepe-like bread made from the teff grain, functions as tablecloth, plate and utensil and the food is served family style, atop a large injera circle. “Eating is almost a sacred ritual,” says owner Fetlework Tefferi, whose award-winning restaurant just celebrated its 20th year. Besides the rules of hand washing and right hand only, she adds another from her native Ethiopia, “Once the tray of food is laid on the table, no one rises until all are done and the tray removed. We chew slowly, with closed mouths and a calm dignity. The food is sacred. It’s not polite to rush through your meal.”\u003c/p>\n\u003cp>Again, eating with the hand is more than just a mechanism to get sustenance into the mouth. “On certain occasions,” explains Tefferi, “we feed each other by hand, it’s called \u003cem>goorsha\u003c/em> and it’s a loving act, an endearment. You might feed a child who is not eating enough or a guest you are entertaining. But if I were to make a bite for a man, “she chuckles,” I need to make sure it’s a big, well-packed roll of injera. I guess it’s a macho thing.” She adds, “We usually don’t eat alone. If you are in a restaurant in Ethiopia, for example, and the people at the next table get served first, they will probably ask you to join them or at least take a few bites with them. That kind of sharing is what holds us together.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-39138\" title=\"Fetlework Tefferi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\" alt=\"Fetlework Tefferi\" width=\"560\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>Tefferi demonstrates how to tear off a small square from the rolls of injera in the basket. She describes the technique as “wrap and roll.” You lay your piece of injera over some food and use all your fingers to gather up the filling and twist it into a little packed pouch, which you may dip into several different dishes on the tray. Our platter today has collard greens seasoned with black cumin, cabbage with carrots, potatoes with ginger, garlic and turmeric, lentils in red \u003cem>berbere\u003c/em> sauce, yellow split peas in turmeric sauce, Ethiopian cheese and kitfo, a highly seasoned raw meat dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\">\u003cimg class=\"alignnone size-full wp-image-39139\" title=\"close-up injera\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\" alt=\"close-up injera\" width=\"400\" height=\"377\">\u003c/a>\u003c/p>\n\u003cp>“Children are taught to make a bite of food that’s just big enough to fit in their mouth all at once, without stuffing their cheeks and to eat only with their right hands.” Tefferi remembers her mother training her left-handed brother by having him sit with his left hand behind his back.\u003c/p>\n\u003cp>“In the restaurant, we get 97% American diners. If they ask for silverware, I tell them it will be $10 extra,” teases Tefferi, with a twinkle in her eye, “ I just want them to try eating with their hands.” This gracious cultural ambassador wants to encourage more people to appreciate the 3000-year old cuisine of her homeland. “We need to revisit the way people used to eat; how much they cared and believed that whatever they put into their mouths was sacred,” says Tefferi. “The aroma is important too. Even after you wash up at the end of the meal, the scent of the food remains on your hand. Later, you might hold up your hand to someone else and say “Smell my hand, see how good the food was!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(It was and I did.)\u003c/p>\n\u003chr>\n\u003cblockquote>\u003cp> \"Eating with a fork and knife is like making love through an interpreter”\u003cbr>\n -- attributed variously to Prime Minister Nehru and the Shah of Iran\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>Related links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/08/146583049/skip-the-spoon-babies-may-eat-better-when-they-feed-themselves?ft=1&f=1053\">A recent study\u003c/a> says babies may eat better when they feed themselves with their fingers\u003c/li>\n\u003cli>Chad Ward’s pointed history of the fork on \u003ca href=\"http://leitesculinaria.com/1157/writings-the-uncommon-origins-of-the-common-fork.html\">Leite’s Culinaria\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://researcharchive.calacademy.org/research/anthropology/utensil/index.html\">History of Eating Utensils\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fried Seafood in New Orleans + Mardi Gras Slideshow",
"title": "Fried Seafood in New Orleans + Mardi Gras Slideshow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2F&set_id=72157629382130181&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2F&set_id=72157629382130181&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/category/travel/new-orleans/\">New Orleans\u003c/a> is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town. \u003c/p>\n\u003cp>There are just too many good things to eat and not enough hours in the day to digest the story of my life. So, let's just get right down to the good stuff: \u003cstrong>fried seafood\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-11.jpg\" alt=\"borgne restaurant\" title=\"borgne restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39088\">\u003c/a>\u003cbr>\n\u003cem>P&J Oyster Column at Borgne (New Orleans)\u003c/em>\u003c/p>\n\u003cp>NOLA fare is not light. Things like butter, cream, and duck fat are used with joyful abandon. The deep fryer has a special place of honor in any given kitchen. With tons of fresh, local, seafood at our fingertips, our meals naturally skewed heavy towards oysters, shrimp, crawfish, and fish with an amphibious friend or two thrown in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cafe-degas-new-orleans-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cafe-degas-new-orleans-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Crispy Frog Legs (Café Degas, New Orleans)\" title=\"Crispy Frog Legs (Café Degas, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39085\">\u003c/a>\u003cbr>\n\u003cem>Crispy Frog Legs (Café Degas, New Orleans)\u003c/em>\u003c/p>\n\u003cp>On that note, let's start with the \u003cstrong>Frog Legs\u003c/strong>. \u003c/p>\n\u003cp>First off, these were the beefiest frog legs I've ever seen. They were huge -- the size of chicken drummettes! Our \u003cstrong>Crispy Frog Legs\u003c/strong> on steroids were served over a baby spinach salad with pickled red onions and apple-bacon-sherry vinaigrette. If you've never tasted frog legs before, what you've heard is true: tastes like chicken. Kind of. The texture is a bit different, like a cross between chicken meat and fish meat. These legs were succulent, with a thin, crispy crust. The freshness of the greens and tang of the dressing were great complements. \u003ca href=\"http://www.cafedegas.com/\">Café Degas\u003c/a> is a little off the beaten path so you will likely find more locals than tourists enjoying the tree-house charm of this spot. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2011_05_stanley_new_orleans-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2011_05_stanley_new_orleans-11.jpg\" alt=\"Fried Oyster Eggs Benedict (Stanley, New Orleans)\" title=\"Fried Oyster Eggs Benedict (Stanley, New Orleans)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-39081\">\u003c/a>\u003cbr>\n\u003cem>Fried Oyster Eggs Benedict (Stanley, New Orleans)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggs Stanley\u003c/strong> is pretty much my idea of a perfect brunch dish. It is essentially Eggs Benedict (perfectly poached eggs, Canadian bacon, Creole hollandaise on a toasted English muffin) jazzed up with big, fat, cornmeal-crusted, fried oysters scattered on top. Decadent and full of happy calories, this is my preferred way to start the day. \u003ca href=\"http://stanleyrestaurant.com/\">Stanley\u003c/a> is the kind of spot I would go to multiple times in a trip because everything on the menu looks amazing. It's a bright sunny spot on historic Jackson Square with a retro diner feel to it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Crabmeat Croquetas (Borgne, New Orleans)\" title=\"Crabmeat Croquetas (Borgne, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39083\">\u003c/a>\u003cbr>\n\u003cem>Crabmeat Croquetas (Borgne, New Orleans)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.borgnerestaurant.com/\">Borgne\u003c/a> is chef \u003cstrong>John Besh\u003c/strong>'s latest addition to his restaurant empire in New Orleans. The restaurant is named after Lake Borgne, the saltwater estuary that surrounds eastern Louisiana and flows into the Gulf of Mexico. Besh and his executive chef \u003cstrong>Brian Landry\u003c/strong> grew up fishing on Lake Borgne, and it is the inspiration behind the seafood-driven menu. As you can see, we feasted on an embarrassing amount of food. The dish I kept going back to was the Crabmeat Croquetas (those little fried balls in the lower center of the pic, see them?). In honesty, I've never met a croqueta/croquette/kroket I didn't like. There are many versions around the world, and they are all usually deep fried, creamy, and delicious. Borgne's version was no exception. Theirs starts with a blonde roux that develops into a rich bechamel seasoned with spices. The sauce is then mounted with cream cheese and parmesan, with lumps of blue crab claw meat added in. After this cools, the croquetas are formed and rolled in panko, then deep-fried for a homerun on the satisfaction scale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mothers-new-orleans-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mothers-new-orleans-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Oyster Po’ Boy (Mother’s, New Orleans)\" title=\"Oyster Po’ Boy (Mother’s, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39086\">\u003c/a>\u003cbr>\n\u003cem>Oyster Po'Boy (Mother's, New Orleans)\u003c/em>\u003c/p>\n\u003cp>You can't visit New Orleans without gettin' down with a \u003ca href=\"http://lickmyspoon.com/travel/parkway-po-boys-new-orleans/\">po'boy\u003c/a>. We headed to \u003ca href=\"http://www.mothersrestaurant.net/\">Mother's\u003c/a>, always bustling with tourists and local businessmen alike, for our fix. Mother's is well known for their all-day breakfast (they serve a quarter of a million biscuits per year) and their Famous Ferdi Po'Boy made with baked ham, roast beef, debris, and gravy. But, if you ask me, the \u003cstrong>Oyster Po'Boy\u003c/strong> is where it's at. It doesn't get soggy like the Ferdi can get, and it is chock full of juicy, plump, golden-fried oysters. Get this and let everyone else have food envy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Oyster-Tacos_Mikes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Oyster-Tacos_Mikes.jpg\" alt=\"Abita Beer-Battered Oyster Tacos (Mike's on the Avenue, New Orleans)\" title=\"Abita Beer-Battered Oyster Tacos (Mike's on the Avenue, New Orleans)\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-39087\">\u003c/a>\u003cbr>\n\u003cem>Abita Beer-Battered Oyster Tacos (Photo Credit: Mike's on the Avenue, New Orleans)\u003c/em>\u003c/p>\n\u003cp>So, in case you were wondering, the answer is yes, if there was a fried oyster on the menu, we had to have it. \u003ca href=\"http://mikesontheavenue.com/\">Mike's on the Avenue\u003c/a> had the most interesting iteration of the fried oyster with their \u003cstrong>Oyster Tacos\u003c/strong>. Featuring fat oysters, beer-battered in local \u003ca href=\"http://www.abita.com/\">Abita\u003c/a> brew, the tacos are loaded up with an Asian slaw of cabbage, carrots, cucumber, and onion dressed in olive oil and rice wine vinegar, Cotija cheese, sesame guacamole, tomato-ginger salsa, and a drizzle of Sriracha-spiked aioli. Despite the fried element, the fresh crunch of the slaw and bright flavors gave this dish a light feel to it. After many meals featuring the same New Orleans-style flavors, this Asian/Mex fusion was a welcome change of pace. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brennans-restaurant-new-orleans-stephanie-hua-lick-my-spoon-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brennans-restaurant-new-orleans-stephanie-hua-lick-my-spoon-31.jpg\" alt=\"Shrimp Sardou (Brennan's, New Orleans)\" title=\"Shrimp Sardou (Brennan's, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39084\">\u003c/a>\u003cbr>\n\u003cem>Shrimp Sardou (Brennan's, New Orleans)\u003c/em>\u003c/p>\n\u003cp>Brunch \u003ca href=\"http://www.brennansneworleans.com/\">Brennan's\u003c/a> is an elegant affair with bow-tied waiters setting things aflame tableside, and dining rooms dripping with old-NOLA style. Brunch at Brennan's is also sure to be a tasty affair, especially if you opt for the \u003cstrong>Shrimp Sardou\u003c/strong>, a generous portion of spicy fried shrimp served over sliced artichoke bottoms and creamed spinach. A blanket of Hollandaise sauce completes the dish. Light as a feather? Not so much. But light isn't the name of the game here. You can diet when you go home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-nola-middendorfs-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-nola-middendorfs-26.jpg\" alt=\"Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\" title=\"Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39082\">\u003c/a>\u003cbr>\n\u003cem>Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\u003c/em>\u003c/p>\n\u003cp>And now, the \u003cstrong>#1 Best Thing I Ate in New Orleans\u003c/strong>, the single dish I have not been able to shut up about, the stuff culinary dreams are made of: \u003ca href=\"http://middendorfsrestaurant.com/\">Middendorf's\u003c/a> \u003cstrong>Thin Fried Catfish\u003c/strong>. \u003c/p>\n\u003cp>The catfish is sliced unfathomably thin, to the point where it is as if you're eating fried fish chips, or fish filet chicharrones (if something like that existed). I know the term \"fried to perfection\" is cliché and thrown around all too often, but trust me when I say, this is the epitome of \u003cem>the perfect fry\u003c/em>. There is not a trace of grease, and the cornmeal-crusted fish is left impossibly light and crispy, so thin they curl up into ribbons of gold.\u003c/p>\n\u003cp>To complete the blissdom, the dish is served with hush puppies, French fries, and coleslaw. I was able to find out that the catfish is sourced from Biloxi, Mississippi, but the owners of Middendorf's are so protective about the secrets of Grandma Josie's famous thin fried catfish that not even the employees are privy to knowing how they get it so thin. \u003c/p>\n\u003cp>Middendorf's is about 45 minutes outside New Orleans, but it is well worth the pilgrimage out to Cajun Country. Even getting there is part of the fun, as you drive past swamplands and drive over a highway that is essentially one long bridge, with lakes on either side of you. And of course, there is promise of the best fried fish you'll ever have at the end of your journey. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Here are \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/02/16/DDMD1N6P7L.DTL\">ways to celebrate Mardi Gras\u003c/a> in the Bay Area. \u003c/p>\n\n",
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"excerpt": "New Orleans is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2F&set_id=72157629382130181&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2F&set_id=72157629382130181&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/category/travel/new-orleans/\">New Orleans\u003c/a> is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town. \u003c/p>\n\u003cp>There are just too many good things to eat and not enough hours in the day to digest the story of my life. So, let's just get right down to the good stuff: \u003cstrong>fried seafood\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-11.jpg\" alt=\"borgne restaurant\" title=\"borgne restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39088\">\u003c/a>\u003cbr>\n\u003cem>P&J Oyster Column at Borgne (New Orleans)\u003c/em>\u003c/p>\n\u003cp>NOLA fare is not light. Things like butter, cream, and duck fat are used with joyful abandon. The deep fryer has a special place of honor in any given kitchen. With tons of fresh, local, seafood at our fingertips, our meals naturally skewed heavy towards oysters, shrimp, crawfish, and fish with an amphibious friend or two thrown in the mix. \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/24/2012/02/cafe-degas-new-orleans-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cafe-degas-new-orleans-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Crispy Frog Legs (Café Degas, New Orleans)\" title=\"Crispy Frog Legs (Café Degas, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39085\">\u003c/a>\u003cbr>\n\u003cem>Crispy Frog Legs (Café Degas, New Orleans)\u003c/em>\u003c/p>\n\u003cp>On that note, let's start with the \u003cstrong>Frog Legs\u003c/strong>. \u003c/p>\n\u003cp>First off, these were the beefiest frog legs I've ever seen. They were huge -- the size of chicken drummettes! Our \u003cstrong>Crispy Frog Legs\u003c/strong> on steroids were served over a baby spinach salad with pickled red onions and apple-bacon-sherry vinaigrette. If you've never tasted frog legs before, what you've heard is true: tastes like chicken. Kind of. The texture is a bit different, like a cross between chicken meat and fish meat. These legs were succulent, with a thin, crispy crust. The freshness of the greens and tang of the dressing were great complements. \u003ca href=\"http://www.cafedegas.com/\">Café Degas\u003c/a> is a little off the beaten path so you will likely find more locals than tourists enjoying the tree-house charm of this spot. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2011_05_stanley_new_orleans-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2011_05_stanley_new_orleans-11.jpg\" alt=\"Fried Oyster Eggs Benedict (Stanley, New Orleans)\" title=\"Fried Oyster Eggs Benedict (Stanley, New Orleans)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-39081\">\u003c/a>\u003cbr>\n\u003cem>Fried Oyster Eggs Benedict (Stanley, New Orleans)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggs Stanley\u003c/strong> is pretty much my idea of a perfect brunch dish. It is essentially Eggs Benedict (perfectly poached eggs, Canadian bacon, Creole hollandaise on a toasted English muffin) jazzed up with big, fat, cornmeal-crusted, fried oysters scattered on top. Decadent and full of happy calories, this is my preferred way to start the day. \u003ca href=\"http://stanleyrestaurant.com/\">Stanley\u003c/a> is the kind of spot I would go to multiple times in a trip because everything on the menu looks amazing. It's a bright sunny spot on historic Jackson Square with a retro diner feel to it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Crabmeat Croquetas (Borgne, New Orleans)\" title=\"Crabmeat Croquetas (Borgne, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39083\">\u003c/a>\u003cbr>\n\u003cem>Crabmeat Croquetas (Borgne, New Orleans)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.borgnerestaurant.com/\">Borgne\u003c/a> is chef \u003cstrong>John Besh\u003c/strong>'s latest addition to his restaurant empire in New Orleans. The restaurant is named after Lake Borgne, the saltwater estuary that surrounds eastern Louisiana and flows into the Gulf of Mexico. Besh and his executive chef \u003cstrong>Brian Landry\u003c/strong> grew up fishing on Lake Borgne, and it is the inspiration behind the seafood-driven menu. As you can see, we feasted on an embarrassing amount of food. The dish I kept going back to was the Crabmeat Croquetas (those little fried balls in the lower center of the pic, see them?). In honesty, I've never met a croqueta/croquette/kroket I didn't like. There are many versions around the world, and they are all usually deep fried, creamy, and delicious. Borgne's version was no exception. Theirs starts with a blonde roux that develops into a rich bechamel seasoned with spices. The sauce is then mounted with cream cheese and parmesan, with lumps of blue crab claw meat added in. After this cools, the croquetas are formed and rolled in panko, then deep-fried for a homerun on the satisfaction scale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mothers-new-orleans-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mothers-new-orleans-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Oyster Po’ Boy (Mother’s, New Orleans)\" title=\"Oyster Po’ Boy (Mother’s, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39086\">\u003c/a>\u003cbr>\n\u003cem>Oyster Po'Boy (Mother's, New Orleans)\u003c/em>\u003c/p>\n\u003cp>You can't visit New Orleans without gettin' down with a \u003ca href=\"http://lickmyspoon.com/travel/parkway-po-boys-new-orleans/\">po'boy\u003c/a>. We headed to \u003ca href=\"http://www.mothersrestaurant.net/\">Mother's\u003c/a>, always bustling with tourists and local businessmen alike, for our fix. Mother's is well known for their all-day breakfast (they serve a quarter of a million biscuits per year) and their Famous Ferdi Po'Boy made with baked ham, roast beef, debris, and gravy. But, if you ask me, the \u003cstrong>Oyster Po'Boy\u003c/strong> is where it's at. It doesn't get soggy like the Ferdi can get, and it is chock full of juicy, plump, golden-fried oysters. Get this and let everyone else have food envy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Oyster-Tacos_Mikes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Oyster-Tacos_Mikes.jpg\" alt=\"Abita Beer-Battered Oyster Tacos (Mike's on the Avenue, New Orleans)\" title=\"Abita Beer-Battered Oyster Tacos (Mike's on the Avenue, New Orleans)\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-39087\">\u003c/a>\u003cbr>\n\u003cem>Abita Beer-Battered Oyster Tacos (Photo Credit: Mike's on the Avenue, New Orleans)\u003c/em>\u003c/p>\n\u003cp>So, in case you were wondering, the answer is yes, if there was a fried oyster on the menu, we had to have it. \u003ca href=\"http://mikesontheavenue.com/\">Mike's on the Avenue\u003c/a> had the most interesting iteration of the fried oyster with their \u003cstrong>Oyster Tacos\u003c/strong>. Featuring fat oysters, beer-battered in local \u003ca href=\"http://www.abita.com/\">Abita\u003c/a> brew, the tacos are loaded up with an Asian slaw of cabbage, carrots, cucumber, and onion dressed in olive oil and rice wine vinegar, Cotija cheese, sesame guacamole, tomato-ginger salsa, and a drizzle of Sriracha-spiked aioli. Despite the fried element, the fresh crunch of the slaw and bright flavors gave this dish a light feel to it. After many meals featuring the same New Orleans-style flavors, this Asian/Mex fusion was a welcome change of pace. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brennans-restaurant-new-orleans-stephanie-hua-lick-my-spoon-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brennans-restaurant-new-orleans-stephanie-hua-lick-my-spoon-31.jpg\" alt=\"Shrimp Sardou (Brennan's, New Orleans)\" title=\"Shrimp Sardou (Brennan's, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39084\">\u003c/a>\u003cbr>\n\u003cem>Shrimp Sardou (Brennan's, New Orleans)\u003c/em>\u003c/p>\n\u003cp>Brunch \u003ca href=\"http://www.brennansneworleans.com/\">Brennan's\u003c/a> is an elegant affair with bow-tied waiters setting things aflame tableside, and dining rooms dripping with old-NOLA style. Brunch at Brennan's is also sure to be a tasty affair, especially if you opt for the \u003cstrong>Shrimp Sardou\u003c/strong>, a generous portion of spicy fried shrimp served over sliced artichoke bottoms and creamed spinach. A blanket of Hollandaise sauce completes the dish. Light as a feather? Not so much. But light isn't the name of the game here. You can diet when you go home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-nola-middendorfs-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-nola-middendorfs-26.jpg\" alt=\"Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\" title=\"Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39082\">\u003c/a>\u003cbr>\n\u003cem>Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\u003c/em>\u003c/p>\n\u003cp>And now, the \u003cstrong>#1 Best Thing I Ate in New Orleans\u003c/strong>, the single dish I have not been able to shut up about, the stuff culinary dreams are made of: \u003ca href=\"http://middendorfsrestaurant.com/\">Middendorf's\u003c/a> \u003cstrong>Thin Fried Catfish\u003c/strong>. \u003c/p>\n\u003cp>The catfish is sliced unfathomably thin, to the point where it is as if you're eating fried fish chips, or fish filet chicharrones (if something like that existed). I know the term \"fried to perfection\" is cliché and thrown around all too often, but trust me when I say, this is the epitome of \u003cem>the perfect fry\u003c/em>. There is not a trace of grease, and the cornmeal-crusted fish is left impossibly light and crispy, so thin they curl up into ribbons of gold.\u003c/p>\n\u003cp>To complete the blissdom, the dish is served with hush puppies, French fries, and coleslaw. I was able to find out that the catfish is sourced from Biloxi, Mississippi, but the owners of Middendorf's are so protective about the secrets of Grandma Josie's famous thin fried catfish that not even the employees are privy to knowing how they get it so thin. \u003c/p>\n\u003cp>Middendorf's is about 45 minutes outside New Orleans, but it is well worth the pilgrimage out to Cajun Country. Even getting there is part of the fun, as you drive past swamplands and drive over a highway that is essentially one long bridge, with lakes on either side of you. And of course, there is promise of the best fried fish you'll ever have at the end of your journey. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Chocolate Expert and Author Alice Medrich",
"title": "Q&A with Chocolate Expert and Author Alice Medrich",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg\" alt=\"Alice Medrich Photo: Dave Lauridsen\" title=\"Alice Medrich Photo: Dave Lauridsen\" width=\"500\" height=\"663\" class=\"alignnone size-full wp-image-38767\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Medrich\u003c/strong>. Photo: Dave Lauridsen\u003c/em>\u003c/p>\n\u003cp>If you’ve eaten or made an American style chocolate truffle—known for a soft center and slightly lumpy form compared to French truffles--you have a local Bay Area chocolate expert to thank. North Berkeley resident and \u003ca href=\"http://www.alicemedrich.blogspot.com/\">Alice Medrich\u003c/a> said of this early culinary start: \u003c/p>\n\u003cblockquote>\u003cp>“My career started with a hand-written recipe for the tiny cocoa-dusted chocolate truffles given to me by my Paris landlady in 1973. I went on to make and sell those pure bittersweet truffles at the \u003ca href=\"http://www.amazon.com/American-Charcuterie-Recipes-Pig-Tail/dp/0670808431\">Pig by the Tail Charcuterie\u003c/a> (a distant fond memory now) across the street from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> in Berkeley in l973.”\u003c/p>\u003c/blockquote>\n\u003cp>She opened her dessert shop \u003ca href=\"http://www.amazon.com/Cocolat-Extraordinary-Chocolate-Alice-Medrich/dp/0446514195\">Cocolat\u003c/a> in 1976 and became famous for her baking and pastry work and chocolate truffles. Her \u003ca href=\"http://www.alicemedrich.com/\">sweet professional career\u003c/a> has included national media coverage, James Beard Foundation and the International Association of Culinary Professionals award-winning cookbooks, and a chain of Cocolat stores. She sold her interest in Cocolat in 1989. \u003c/p>\n\u003cp>The \u003ca href=\"https://twitter.com/#!/AliceMedrich\">First Lady of Chocolate\u003c/a> has an upcoming book called \u003ca href=\"http://www.amazon.com/Sinfully-Delicious-Desserts-Alice-Medrich/dp/1579653987\">Sinfully Easy Delicious Desserts\u003c/a> (Artisan Books), which should hit the bookshelves in May 2012. \u003ca href=\"https://www.facebook.com/Alicemedrich\">Medrich\u003c/a> told Bay Area Bites that she is launching a series of dessert classes on \u003ca href=\"http://www.craftsy.com/\">Craftsy.com\u003c/a> later this spring. Medrich is featured in Growing a Business, \u003ca href=\"http://www.amazon.com/Growing-Business-Paul-Hawken/dp/0671671642\">Paul Hawkens's\u003c/a> book and TV series profiling successful entrepreneurs, and has appeared on the \u003ca href=\"http://www.foodnetwork.com/\">Food Network’s\u003c/a> Chef Du Jour and Bakers’ Dozen, the Julia Child PBS series \u003ca href=\"http://www.pbs.org/juliachild/meet/medrich.html\">Baking with Julia\u003c/a>, and Joan Nathan’s \u003ca href=\"http://www.pbs.org/mpt/jewishcooking/shows/index106.html\">Jewish Cooking in America\u003c/a>. Medrich trained at the prestigious \u003ca href=\"http://www.lenotre.com/FR/Sections/Partage\">Êcole Lenôtre\u003c/a> in France, and is the author of \u003ca href=\"http://www.workman.com/products/9781579653972/\">Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies\u003c/a>, \u003ca href=\"http://www.amazon.com/Pure-Dessert-Alice-Medrich/dp/1579652115\">Pure Dessert\u003c/a>, \u003ca href=\"http://books.google.com/books/about/Bittersweet.html?id=lxrZcjX4DNwC\">Bittersweet: Recipes and Tales from a Life in Chocolate\u003c/a>, and \u003ca href=\"http://www.amazon.com/Chocolate-Holidays-Unforgettable-Desserts-Season/dp/1579652905\">Chocolate Holidays\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What is the premise of your upcoming book \"Sinfully Easy Delicious Desserts\"?\u003c/strong>\u003cbr>\nWell, uh, sinfully easy! The subtitle is \"Quicker Smarter Recipes\" if that helps. I've streamlined steps to make some classic faves easier to make without loss of quality, included some amazing cakes that are mixed in the food processor, and demystified a few things (like souffles) that people think are scary and hard, but are really quite simple. Everyone needs a sinfully easy repertoire of impressive desserts that take less time, fuss, and equipment than people think. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite recipes from \"Sinfully Easy Delicious Desserts\"?\u003c/strong>\u003cbr>\nAmong my chocolate faves: The Chocolate Stout Floats, The Cocoa Brownies with Walnuts and Brown Butter and The Food Processor Chocolate Mousse.\u003c/p>\n\u003cp> \u003cstrong>What are your favorite local treat recommendations for Valentine's Day?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.recchiuti.com/index.html\">Michael Recchiuti\u003c/a> chocolates are always beautiful and exciting...Paul Masse's desserts at \u003ca href=\"http://www.massespastries.com/Home.html\">Masse's\u003c/a>....Interesting bars, especially \u003ca href=\"http://www.bittersweetcafe.com/\">Bittersweet\u003c/a>'s own milk chocolate and hot chocolate in Oakland and the crazy wild collection of chocolate bars at \u003ca href=\"http://www.fogcitynews.com/\">Fog City News\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>If you had one bar of chocolate to eat, what would it be?\u003c/strong>\u003cbr>\nThat’s not fair. I taste a lot of chocolate. I’m currently enjoying eating two different milk chocolates: \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger milk\u003c/a> and also milk chocolate by \u003ca href=\"http://www.bittersweetcafe.com/\">Bittersweet Café\u003c/a>, being made by \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/07/04/MNG42QQSUE1.DTL&o=2&type=printable\">Albert Abrams\u003c/a>. I nibble them. I’d actually rather eat a good bar than eat a truffle these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n I’m a big \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> person because it’s local and so good. I shop for produce there and live in that general area. I also like going to \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> and \u003ca href=\"http://naturalgrocery.com/\">Berkeley Natural Grocery\u003c/a>.\u003cbr>\nThere’s the tiny \u003ca href=\"http://www.montereymarket.com/neighbours_CoffeeMarket.html\">Coffee Market\u003c/a>, where I get my bulk spices and sometimes dried fruit.\u003cbr>\n\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">The Pasta Shop\u003c/a> is where I get olive oil. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\nFor casual friends stuff, my regular kind of go to is \u003ca href=\"http://www.caferouge.net/\">Café Rouge\u003c/a> for oysters and wine. I think they have the best oysters in town.\u003cbr>\n\u003ca href=\"https://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for hand pulled noodles.\u003cbr>\n\u003ca href=\"http://www.ochame.com/\">O Chamé\u003c/a> for small dishes.\u003cbr>\n\u003ca href=\"http://www.fondasolana.com/\">Fonda\u003c/a> or \u003ca href=\"http://cesarberkeley.com/\">César\u003c/a> for drinks.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy daughter, Lucy is in New York and one of my best eating partners. We want to go out, try something new and have a new restaurant experience together. In the last couple of years, we’ve loved \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a>, and \u003ca href=\"http://enjb.com/\">EN Japanese Brasserie\u003c/a>. At \u003ca href=\"http://www.joeshanghairestaurants.com/\">Joe’s\u003c/a>, we did the two-hour wait at Christmas, and ate their Shanghai noodles. In Berkeley, we’ll have tea at Imperial tea court and go to Café Rouge.\u003c/p>\n\u003cp>With my larger family, we love crab so we make a whole meal out of Dungeness. There’s a bunch of us here: my brother and mom, and my cousins are down in the peninsula. We like to eat and drink. With my mother, we go for sushi. That little hole in the wall off Piedmont Ave called \u003ca href=\"http://www.yelp.com/biz/geta-japanese-restaurant-oakland\">Geta\u003c/a> is very good and we like \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\">Kirala's takeout\u003c/a> in the Epicurious garden in North Berkeley; we think the sushi there is way better than it is at the Kirala restaurant, go figure.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nMy mind doesn’t go to M&Ms, which I’ve been known to eat. It’s foie gras and caviar that I still love. I love crab butter, which I know we’re not supposed to eat too much of. I like cheese, rich cheeses. \u003c/p>\n\u003cp>\u003cstrong>Any news we should know about?\u003c/strong>\u003cbr>\nI'm starting a new baking book, about baking with non-wheat flours. In my cookie book, it occurred to me that it’d be good to have a collection of gluten-free cookies in there. So many people have an intolerance to gluten. I found it very challenging and interesting, so I pitched it to my editor, who said, “Let’s not think about gluten-free. Let’s think about all those flours, and frame it in a different way.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for home bakers?\u003c/strong>\u003cbr>\nPick a recipe you trust. Hopefully it’s a recipe that tells you the cacao percentage. That makes a lot of difference! Then use chocolate that is that percentage. In older recipes, they didn’t tell us that because we didn’t have the percentages on the chocolate. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Lauridsen-Photo-500.jpg\" alt=\"Alice Medrich Photo: Dave Lauridsen\" title=\"Alice Medrich Photo: Dave Lauridsen\" width=\"500\" height=\"663\" class=\"alignnone size-full wp-image-38767\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Medrich\u003c/strong>. Photo: Dave Lauridsen\u003c/em>\u003c/p>\n\u003cp>If you’ve eaten or made an American style chocolate truffle—known for a soft center and slightly lumpy form compared to French truffles--you have a local Bay Area chocolate expert to thank. North Berkeley resident and \u003ca href=\"http://www.alicemedrich.blogspot.com/\">Alice Medrich\u003c/a> said of this early culinary start: \u003c/p>\n\u003cblockquote>\u003cp>“My career started with a hand-written recipe for the tiny cocoa-dusted chocolate truffles given to me by my Paris landlady in 1973. I went on to make and sell those pure bittersweet truffles at the \u003ca href=\"http://www.amazon.com/American-Charcuterie-Recipes-Pig-Tail/dp/0670808431\">Pig by the Tail Charcuterie\u003c/a> (a distant fond memory now) across the street from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> in Berkeley in l973.”\u003c/p>\u003c/blockquote>\n\u003cp>She opened her dessert shop \u003ca href=\"http://www.amazon.com/Cocolat-Extraordinary-Chocolate-Alice-Medrich/dp/0446514195\">Cocolat\u003c/a> in 1976 and became famous for her baking and pastry work and chocolate truffles. Her \u003ca href=\"http://www.alicemedrich.com/\">sweet professional career\u003c/a> has included national media coverage, James Beard Foundation and the International Association of Culinary Professionals award-winning cookbooks, and a chain of Cocolat stores. She sold her interest in Cocolat in 1989. \u003c/p>\n\u003cp>The \u003ca href=\"https://twitter.com/#!/AliceMedrich\">First Lady of Chocolate\u003c/a> has an upcoming book called \u003ca href=\"http://www.amazon.com/Sinfully-Delicious-Desserts-Alice-Medrich/dp/1579653987\">Sinfully Easy Delicious Desserts\u003c/a> (Artisan Books), which should hit the bookshelves in May 2012. \u003ca href=\"https://www.facebook.com/Alicemedrich\">Medrich\u003c/a> told Bay Area Bites that she is launching a series of dessert classes on \u003ca href=\"http://www.craftsy.com/\">Craftsy.com\u003c/a> later this spring. Medrich is featured in Growing a Business, \u003ca href=\"http://www.amazon.com/Growing-Business-Paul-Hawken/dp/0671671642\">Paul Hawkens's\u003c/a> book and TV series profiling successful entrepreneurs, and has appeared on the \u003ca href=\"http://www.foodnetwork.com/\">Food Network’s\u003c/a> Chef Du Jour and Bakers’ Dozen, the Julia Child PBS series \u003ca href=\"http://www.pbs.org/juliachild/meet/medrich.html\">Baking with Julia\u003c/a>, and Joan Nathan’s \u003ca href=\"http://www.pbs.org/mpt/jewishcooking/shows/index106.html\">Jewish Cooking in America\u003c/a>. Medrich trained at the prestigious \u003ca href=\"http://www.lenotre.com/FR/Sections/Partage\">Êcole Lenôtre\u003c/a> in France, and is the author of \u003ca href=\"http://www.workman.com/products/9781579653972/\">Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies\u003c/a>, \u003ca href=\"http://www.amazon.com/Pure-Dessert-Alice-Medrich/dp/1579652115\">Pure Dessert\u003c/a>, \u003ca href=\"http://books.google.com/books/about/Bittersweet.html?id=lxrZcjX4DNwC\">Bittersweet: Recipes and Tales from a Life in Chocolate\u003c/a>, and \u003ca href=\"http://www.amazon.com/Chocolate-Holidays-Unforgettable-Desserts-Season/dp/1579652905\">Chocolate Holidays\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What is the premise of your upcoming book \"Sinfully Easy Delicious Desserts\"?\u003c/strong>\u003cbr>\nWell, uh, sinfully easy! The subtitle is \"Quicker Smarter Recipes\" if that helps. I've streamlined steps to make some classic faves easier to make without loss of quality, included some amazing cakes that are mixed in the food processor, and demystified a few things (like souffles) that people think are scary and hard, but are really quite simple. Everyone needs a sinfully easy repertoire of impressive desserts that take less time, fuss, and equipment than people think. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite recipes from \"Sinfully Easy Delicious Desserts\"?\u003c/strong>\u003cbr>\nAmong my chocolate faves: The Chocolate Stout Floats, The Cocoa Brownies with Walnuts and Brown Butter and The Food Processor Chocolate Mousse.\u003c/p>\n\u003cp> \u003cstrong>What are your favorite local treat recommendations for Valentine's Day?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.recchiuti.com/index.html\">Michael Recchiuti\u003c/a> chocolates are always beautiful and exciting...Paul Masse's desserts at \u003ca href=\"http://www.massespastries.com/Home.html\">Masse's\u003c/a>....Interesting bars, especially \u003ca href=\"http://www.bittersweetcafe.com/\">Bittersweet\u003c/a>'s own milk chocolate and hot chocolate in Oakland and the crazy wild collection of chocolate bars at \u003ca href=\"http://www.fogcitynews.com/\">Fog City News\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>If you had one bar of chocolate to eat, what would it be?\u003c/strong>\u003cbr>\nThat’s not fair. I taste a lot of chocolate. I’m currently enjoying eating two different milk chocolates: \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger milk\u003c/a> and also milk chocolate by \u003ca href=\"http://www.bittersweetcafe.com/\">Bittersweet Café\u003c/a>, being made by \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/07/04/MNG42QQSUE1.DTL&o=2&type=printable\">Albert Abrams\u003c/a>. I nibble them. I’d actually rather eat a good bar than eat a truffle these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n I’m a big \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> person because it’s local and so good. I shop for produce there and live in that general area. I also like going to \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> and \u003ca href=\"http://naturalgrocery.com/\">Berkeley Natural Grocery\u003c/a>.\u003cbr>\nThere’s the tiny \u003ca href=\"http://www.montereymarket.com/neighbours_CoffeeMarket.html\">Coffee Market\u003c/a>, where I get my bulk spices and sometimes dried fruit.\u003cbr>\n\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">The Pasta Shop\u003c/a> is where I get olive oil. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\nFor casual friends stuff, my regular kind of go to is \u003ca href=\"http://www.caferouge.net/\">Café Rouge\u003c/a> for oysters and wine. I think they have the best oysters in town.\u003cbr>\n\u003ca href=\"https://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for hand pulled noodles.\u003cbr>\n\u003ca href=\"http://www.ochame.com/\">O Chamé\u003c/a> for small dishes.\u003cbr>\n\u003ca href=\"http://www.fondasolana.com/\">Fonda\u003c/a> or \u003ca href=\"http://cesarberkeley.com/\">César\u003c/a> for drinks.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy daughter, Lucy is in New York and one of my best eating partners. We want to go out, try something new and have a new restaurant experience together. In the last couple of years, we’ve loved \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a>, and \u003ca href=\"http://enjb.com/\">EN Japanese Brasserie\u003c/a>. At \u003ca href=\"http://www.joeshanghairestaurants.com/\">Joe’s\u003c/a>, we did the two-hour wait at Christmas, and ate their Shanghai noodles. In Berkeley, we’ll have tea at Imperial tea court and go to Café Rouge.\u003c/p>\n\u003cp>With my larger family, we love crab so we make a whole meal out of Dungeness. There’s a bunch of us here: my brother and mom, and my cousins are down in the peninsula. We like to eat and drink. With my mother, we go for sushi. That little hole in the wall off Piedmont Ave called \u003ca href=\"http://www.yelp.com/biz/geta-japanese-restaurant-oakland\">Geta\u003c/a> is very good and we like \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\">Kirala's takeout\u003c/a> in the Epicurious garden in North Berkeley; we think the sushi there is way better than it is at the Kirala restaurant, go figure.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nMy mind doesn’t go to M&Ms, which I’ve been known to eat. It’s foie gras and caviar that I still love. I love crab butter, which I know we’re not supposed to eat too much of. I like cheese, rich cheeses. \u003c/p>\n\u003cp>\u003cstrong>Any news we should know about?\u003c/strong>\u003cbr>\nI'm starting a new baking book, about baking with non-wheat flours. In my cookie book, it occurred to me that it’d be good to have a collection of gluten-free cookies in there. So many people have an intolerance to gluten. I found it very challenging and interesting, so I pitched it to my editor, who said, “Let’s not think about gluten-free. Let’s think about all those flours, and frame it in a different way.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for home bakers?\u003c/strong>\u003cbr>\nPick a recipe you trust. Hopefully it’s a recipe that tells you the cacao percentage. That makes a lot of difference! Then use chocolate that is that percentage. In older recipes, they didn’t tell us that because we didn’t have the percentages on the chocolate. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/comfort-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/comfort-food.jpg\" alt=\"Comfort Food Heart for Valentines Day\" title=\"Comfort Food Heart for Valentines Day\" width=\"395\" height=\"308\" class=\"alignnone size-full wp-image-38826\">\u003c/a>\u003c/p>\n\u003cp>It was the tea tray that saved my relationship. When we first started dating, my girlfriend would never spend the night. At 2, 3, even 4 in the morning, she would put on her shoes, kiss me goodnight, and drive the 45 minutes back home. This, it transpired, was normal for her; she was a night owl, (or as she preferred to describe it, a vampire) who rarely went to bed at home before 5am. \u003c/p>\n\u003cp>Being a chipper, waffle-making morning person, I heard this, but didn't quite believe it. Why didn't she want to wake up with me? Hadn't I mentioned the waffles, the possibility of scrambled eggs and homemade toast with homemade jam? \u003c/p>\n\u003cp>What it was really about was the tea. Being half Irish, she took her morning cuppa very seriously. What would I, a coffee drinker (and, horrors, a decaf drinker at that) know about the brewing of a proper cup of tea, the importance of warming the cup, using organic sugar, adding just the right splash of 2% milk? She wasn't a tea snob--PG Tips or Barry's Gold Blend teabags were fine for her, as long as they hadn't gone stale--but tea was a ritual. There were \u003cem>rules.\u003c/em>\u003c/p>\n\u003cp>At the time, however, I didn't know any of this. I only knew that she drank black tea and scorned Earl Grey. Conversely, she knew nothing of my childhood Anglophilia, where I'd gotten up at 5am to watch the \u003ca href=\"http://news.bbc.co.uk/onthisday/hi/dates/stories/july/29/newsid_2494000/2494949.stm\">royal wedding\u003c/a> (the first one); pored over British cookbooks, mysteries, and novels; and yes, read a lot about tea, and teatime. I wrangled visits to the harp-playing environs of the \u003ca href=\"http://www.theplaza.com/dining/palmcourt/\">Palm Court\u003c/a> at the Plaza Hotel in New York City for three-tiered plates of scones with clotted cream whenever I could. I'd had tea and fruitcake on the lawn at \u003ca href=\"http://www.harrowschool.org.uk/\">Harrow\u003c/a>, sipped smoky Lapsang Souchong with my tea-loving grandmother (who also started every day with a pot of tea), baked scones to welcome my high school's glamorously English exchange student back when I was 13. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Little did she know that my tea-drinking maternal grandmother had given me teapots and teacups and, at 14, an antique silver tea strainer with a mother-of-pearl handle. My other grandmother, content with instant coffee, was completely befuddled by this: What could a teenage girl want with a tea strainer? But, quirky me, I loved it, and use it to this day. \u003c/p>\n\u003cp>So, the morning after I'd finally cajoled her into staying the night, I knew what I had to do. I'd like to say she woke up all smiles, but she didn't. She'd had a restless few hours of not enough sleep in too small a bed. To be honest, she was cranky. Downright irritable, in fact. \u003c/p>\n\u003cp>But, morning person here, remember? I threw on my leopard bathrobe and put on the kettle. Laid out a pretty place mat on a tray. Got out the milk pitcher, the sugar bowl, a nice cup. Warmed the teapot and added just the right amount of loose black tea. Added the strainer and a spoon. Brought it into the bedroom with a smile. Begrudgingly, she waited for it to steep. Poured. Added milk and sugar, and stirred. Took a sip, then another sip. Halfway through the cup, a small smile lifted the corners of her mouth. \"Well, she said, with unmistakable surprise in her voice, \"That's a good cup of tea.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tea.jpg\" alt=\"Tea for two\" title=\"Tea for two\" width=\"560\" height=\"422\" class=\"alignnone size-full wp-image-38820\">\u003c/a>\u003c/p>\n\u003cp>Why am I telling you this story? Because it's most often the little things that couples remember when it comes to wooing and romance. When I started asking around for food-related stories of great dates, almost no one mentioned an overpriced, pink-champagne'd Valentine's Day dinner for two. Granted, I know a lot of chefs. But you don't have to be a cook to treat your lover like a king (or a queen) on Valentine's Day, or any other day that strikes your fancy. Caviar, fried chicken, even mac n' cheese can all make for a memorable meal if the company's right.\u003c/p>\n\u003cp>Longtime San Francisco entertainer Leigh Crow, currently starring in the Thrillpeddlers' revival of the musical \u003ca href=\"http://blogs.sfweekly.com/exhibitionist/2012/01/thrillpeddlers_vice_palace.php\">Vice Palace\u003c/a>, remembers the Valentine's Day when she was house sitting at a place with a fantastic view. Her date showed up in nothing but a slip and a faux-fur coat. \"We had a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/26/bay-area-fried-chicken-guide/\">fried chicken\u003c/a> picnic on the living room floor!\"\u003c/p>\n\u003cp>Wine and cheese, those old standbys, work their magic when the setting's right. Laiko Bahrs, co-founder of the gourmet events site \u003ca href=\"http://www.epicuring.com\">Epicuring\u003c/a> recalls a Valentine's Day spent on the beach at Pigeon Point. \"We were staying at the hostel and snuggled up for a wine and cheese picnic. The view was stunning and the simple meal and sunset were perfection. Lots of smooching by the sea.\"\u003c/p>\n\u003cp>And if you are going to cook, make it dessert. Writes \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/21/food-secrets-of-writer-and-cookbook-author-vanessa-barrington/\">Vanessa Barrington\u003c/a>, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811873463/kqedorg-20\">DIY Delicious\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"On my first date with my current sweetie (which was one year ago, just after Valentine's Day) we lingered forever at Maverick until it was clear we had to give up our table. Neither of us wanted dessert, but we didn't want the date to end. She said, 'My favorite dessert isn't on the menu,' and I said, 'What's your favorite dessert?' knowing for some reason she was going to say panna cotta. \u003c/p>\n\u003cp>I can't tell you why I knew, but I can tell you that the week before I had just made the perfect panna cotta, using Jessica Thoreux's lovely book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1599620898/kqedorg-20\">Cooking with Italian Grandmothers\u003c/a>. It was perfect, just barely, barely set, not jiggly at all, with the taste of fresh cream, vanilla, and barely a whisper of sweetness.\u003c/p>\n\u003cp>The next date, the following weekend, we went to Pizzaiolo and then back to my house for panna cotta. That wasn't the only thing that sealed the deal. She also brought me a can of tomatoes that she'd grown and canned herself--and she's not a cook at all! \u003c/p>\n\u003cp>We spent many many hours canning tomatoes together this past summer, and are enjoying the fruits of our labor together. And I pretty much never make any other dessert but panna cotta for the two of us.\u003c/p>\u003c/blockquote>\n\u003cp>For \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811859274/kqedorg-20\">Toddler Cafe\u003c/a> author and chef Jennifer Goldman Carden, it wasn't so much the Valentine's Day caviar she remembers sharing with her then-boyfriend (now husband) as the shot glasses they used for the toasts. \u003c/p>\n\u003cblockquote>\u003cp>\"When Matt and I were first dating, we celebrated by buying one of those cool sets of tall shot glasses that sit in crushed ice. I got some nice caviar, and we ate and drank from the shot glasses. But the glasses were really quite large, much larger than regular shot glasses, and no big surprise, we got really drunk! \u003c/p>\n\u003cp>First we re arranged the furniture (we are so nerdy that way), then we decided Matthew needed a hair cut. He had pretty long hair, below his shoulders. We cut it off, thinking it would be somehow a good haircut. Well, it turns out Saturday night is a terrible time to cut your boyfriend's hair, since most salons are closed Sunday and Monday. He woke up with a terrible hangover \u003cem>and\u003c/em> a bad haircut, and had to walk around with a really bad pageboy cut for 2 1/2 days. \u003c/p>\n\u003cp>We still have the pony tail and the shot glasses. My advice? Don't drink and cut!\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And sometimes, it's the simplest things that can be the most generous. When Shifra Pride Raffel, currently appearing in the Actors Ensemble of Berkeley's production of Tom Stoppard's \u003ca href=\"http://www.aeofberkeley.org/index.php?option=com_content&view=article&id=159:arcadia&catid=1:latest-news&Itemid=100\">Arcadia\u003c/a> at the Live Oak Theater, was first dating Stephen, her now-husband, they shared a double whammy of food sensitivities/allergies: she couldn't eat wheat, and he couldn't eat eggs. She remembers, \u003c/p>\n\u003cblockquote>\u003cp>Before we lived together, I made egg-free, wheat-free mac & cheese and brownies (Stephen's favorites) and schlepped them on bus, BART, and another bus so we could have a comfort-food feast. \u003c/p>\n\u003cp>My boss at the time saw all the containers and asked me what I made, and was clearly taken aback that I wasn't trying for elegance. But, I think we're just not elegant people... romance doesn't have to exclude homeyness!\"\u003c/p>\n\u003c/blockquote>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/comfort-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/comfort-food.jpg\" alt=\"Comfort Food Heart for Valentines Day\" title=\"Comfort Food Heart for Valentines Day\" width=\"395\" height=\"308\" class=\"alignnone size-full wp-image-38826\">\u003c/a>\u003c/p>\n\u003cp>It was the tea tray that saved my relationship. When we first started dating, my girlfriend would never spend the night. At 2, 3, even 4 in the morning, she would put on her shoes, kiss me goodnight, and drive the 45 minutes back home. This, it transpired, was normal for her; she was a night owl, (or as she preferred to describe it, a vampire) who rarely went to bed at home before 5am. \u003c/p>\n\u003cp>Being a chipper, waffle-making morning person, I heard this, but didn't quite believe it. Why didn't she want to wake up with me? Hadn't I mentioned the waffles, the possibility of scrambled eggs and homemade toast with homemade jam? \u003c/p>\n\u003cp>What it was really about was the tea. Being half Irish, she took her morning cuppa very seriously. What would I, a coffee drinker (and, horrors, a decaf drinker at that) know about the brewing of a proper cup of tea, the importance of warming the cup, using organic sugar, adding just the right splash of 2% milk? She wasn't a tea snob--PG Tips or Barry's Gold Blend teabags were fine for her, as long as they hadn't gone stale--but tea was a ritual. There were \u003cem>rules.\u003c/em>\u003c/p>\n\u003cp>At the time, however, I didn't know any of this. I only knew that she drank black tea and scorned Earl Grey. Conversely, she knew nothing of my childhood Anglophilia, where I'd gotten up at 5am to watch the \u003ca href=\"http://news.bbc.co.uk/onthisday/hi/dates/stories/july/29/newsid_2494000/2494949.stm\">royal wedding\u003c/a> (the first one); pored over British cookbooks, mysteries, and novels; and yes, read a lot about tea, and teatime. I wrangled visits to the harp-playing environs of the \u003ca href=\"http://www.theplaza.com/dining/palmcourt/\">Palm Court\u003c/a> at the Plaza Hotel in New York City for three-tiered plates of scones with clotted cream whenever I could. I'd had tea and fruitcake on the lawn at \u003ca href=\"http://www.harrowschool.org.uk/\">Harrow\u003c/a>, sipped smoky Lapsang Souchong with my tea-loving grandmother (who also started every day with a pot of tea), baked scones to welcome my high school's glamorously English exchange student back when I was 13. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Little did she know that my tea-drinking maternal grandmother had given me teapots and teacups and, at 14, an antique silver tea strainer with a mother-of-pearl handle. My other grandmother, content with instant coffee, was completely befuddled by this: What could a teenage girl want with a tea strainer? But, quirky me, I loved it, and use it to this day. \u003c/p>\n\u003cp>So, the morning after I'd finally cajoled her into staying the night, I knew what I had to do. I'd like to say she woke up all smiles, but she didn't. She'd had a restless few hours of not enough sleep in too small a bed. To be honest, she was cranky. Downright irritable, in fact. \u003c/p>\n\u003cp>But, morning person here, remember? I threw on my leopard bathrobe and put on the kettle. Laid out a pretty place mat on a tray. Got out the milk pitcher, the sugar bowl, a nice cup. Warmed the teapot and added just the right amount of loose black tea. Added the strainer and a spoon. Brought it into the bedroom with a smile. Begrudgingly, she waited for it to steep. Poured. Added milk and sugar, and stirred. Took a sip, then another sip. Halfway through the cup, a small smile lifted the corners of her mouth. \"Well, she said, with unmistakable surprise in her voice, \"That's a good cup of tea.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tea.jpg\" alt=\"Tea for two\" title=\"Tea for two\" width=\"560\" height=\"422\" class=\"alignnone size-full wp-image-38820\">\u003c/a>\u003c/p>\n\u003cp>Why am I telling you this story? Because it's most often the little things that couples remember when it comes to wooing and romance. When I started asking around for food-related stories of great dates, almost no one mentioned an overpriced, pink-champagne'd Valentine's Day dinner for two. Granted, I know a lot of chefs. But you don't have to be a cook to treat your lover like a king (or a queen) on Valentine's Day, or any other day that strikes your fancy. Caviar, fried chicken, even mac n' cheese can all make for a memorable meal if the company's right.\u003c/p>\n\u003cp>Longtime San Francisco entertainer Leigh Crow, currently starring in the Thrillpeddlers' revival of the musical \u003ca href=\"http://blogs.sfweekly.com/exhibitionist/2012/01/thrillpeddlers_vice_palace.php\">Vice Palace\u003c/a>, remembers the Valentine's Day when she was house sitting at a place with a fantastic view. Her date showed up in nothing but a slip and a faux-fur coat. \"We had a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/26/bay-area-fried-chicken-guide/\">fried chicken\u003c/a> picnic on the living room floor!\"\u003c/p>\n\u003cp>Wine and cheese, those old standbys, work their magic when the setting's right. Laiko Bahrs, co-founder of the gourmet events site \u003ca href=\"http://www.epicuring.com\">Epicuring\u003c/a> recalls a Valentine's Day spent on the beach at Pigeon Point. \"We were staying at the hostel and snuggled up for a wine and cheese picnic. The view was stunning and the simple meal and sunset were perfection. Lots of smooching by the sea.\"\u003c/p>\n\u003cp>And if you are going to cook, make it dessert. Writes \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/21/food-secrets-of-writer-and-cookbook-author-vanessa-barrington/\">Vanessa Barrington\u003c/a>, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811873463/kqedorg-20\">DIY Delicious\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"On my first date with my current sweetie (which was one year ago, just after Valentine's Day) we lingered forever at Maverick until it was clear we had to give up our table. Neither of us wanted dessert, but we didn't want the date to end. She said, 'My favorite dessert isn't on the menu,' and I said, 'What's your favorite dessert?' knowing for some reason she was going to say panna cotta. \u003c/p>\n\u003cp>I can't tell you why I knew, but I can tell you that the week before I had just made the perfect panna cotta, using Jessica Thoreux's lovely book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1599620898/kqedorg-20\">Cooking with Italian Grandmothers\u003c/a>. It was perfect, just barely, barely set, not jiggly at all, with the taste of fresh cream, vanilla, and barely a whisper of sweetness.\u003c/p>\n\u003cp>The next date, the following weekend, we went to Pizzaiolo and then back to my house for panna cotta. That wasn't the only thing that sealed the deal. She also brought me a can of tomatoes that she'd grown and canned herself--and she's not a cook at all! \u003c/p>\n\u003cp>We spent many many hours canning tomatoes together this past summer, and are enjoying the fruits of our labor together. And I pretty much never make any other dessert but panna cotta for the two of us.\u003c/p>\u003c/blockquote>\n\u003cp>For \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811859274/kqedorg-20\">Toddler Cafe\u003c/a> author and chef Jennifer Goldman Carden, it wasn't so much the Valentine's Day caviar she remembers sharing with her then-boyfriend (now husband) as the shot glasses they used for the toasts. \u003c/p>\n\u003cblockquote>\u003cp>\"When Matt and I were first dating, we celebrated by buying one of those cool sets of tall shot glasses that sit in crushed ice. I got some nice caviar, and we ate and drank from the shot glasses. But the glasses were really quite large, much larger than regular shot glasses, and no big surprise, we got really drunk! \u003c/p>\n\u003cp>First we re arranged the furniture (we are so nerdy that way), then we decided Matthew needed a hair cut. He had pretty long hair, below his shoulders. We cut it off, thinking it would be somehow a good haircut. Well, it turns out Saturday night is a terrible time to cut your boyfriend's hair, since most salons are closed Sunday and Monday. He woke up with a terrible hangover \u003cem>and\u003c/em> a bad haircut, and had to walk around with a really bad pageboy cut for 2 1/2 days. \u003c/p>\n\u003cp>We still have the pony tail and the shot glasses. My advice? Don't drink and cut!\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And sometimes, it's the simplest things that can be the most generous. When Shifra Pride Raffel, currently appearing in the Actors Ensemble of Berkeley's production of Tom Stoppard's \u003ca href=\"http://www.aeofberkeley.org/index.php?option=com_content&view=article&id=159:arcadia&catid=1:latest-news&Itemid=100\">Arcadia\u003c/a> at the Live Oak Theater, was first dating Stephen, her now-husband, they shared a double whammy of food sensitivities/allergies: she couldn't eat wheat, and he couldn't eat eggs. She remembers, \u003c/p>\n\u003cblockquote>\u003cp>Before we lived together, I made egg-free, wheat-free mac & cheese and brownies (Stephen's favorites) and schlepped them on bus, BART, and another bus so we could have a comfort-food feast. \u003c/p>\n\u003cp>My boss at the time saw all the containers and asked me what I made, and was clearly taken aback that I wasn't trying for elegance. But, I think we're just not elegant people... romance doesn't have to exclude homeyness!\"\u003c/p>\n\u003c/blockquote>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dandelion Chocolate Raises the Bar",
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"content": "\u003cp>While some of your lovers may be appeased with heart-shaped boxes of mediocre creams and gels during this chocolate season, those trying to win the passions of true food nerds had better reach for a higher bar. A chocolate bar, of course, now in the Dogpatch and soon to be situated on Valencia Street, that asks and answers a panoply of questions far beyond just “milk or dark?”.\u003c/p>\n\u003cp>For the chocolate lover who thinks, local burgeoning flower \u003ca title=\"Dandelion Chocolate\" href=\"http://www.dandelionchocolate.com\">Dandelion Chocolate\u003c/a> is a smart, artisan bar as only SF can temper it: fueled by passion and dot-com dollars, hand-crafted in small batches on hacked or self-constructed machinery, featuring beans bought directly from small farms in the far flung cacao growing regions of the globe, flavored with nothing but roasted cacao and sugar. No dairy, cocoa butter, vanilla, or \u003ca title=\"Lecithin\" href=\"http://www.fitsugar.com/Whats-Soy-Lecithin-Doing-My-Chocolate-1074334\">lecithin\u003c/a> get in the way of the fact that it tastes really, really freakin’ excellent. “We get amazingly good beans, minimally process them, and give them a very, very light roast. We get the best flavor we can from each bag of beans,” says entrepreneur and chocolate maker Todd Masonis. Mission accomplished.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/24.jpg\" alt=\"Dandelion Chocolate\" title=\"Dandelion Chocolate\" width=\"480\" height=\"640\" class=\"alignnone size-full wp-image-38788\">\u003c/a>\u003cbr>\n\u003cem>photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>Shoppers of the \u003ca title=\"Mission Community Market\" href=\"http://www.missioncommunitymarket.org/\">Mission Community Market\u003c/a> and \u003ca title=\"Noe Valley Farmer's Market\" href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmer's Market\u003c/a> are quite familiar with Masonis, Cam Ring, and Alice Nystrom, the young trio who stand at their stall, bowls of teasing tastes in hand, asking passers by to appreciate the flavor profile differentiations of real chocolate bars made from beans from Venezuela, Costa Rica, Bolivia, and the like. Each batch of bars-- about a thousand from 30 kilos of cacao -- regardless of how popular or in demand it may be, is a unique snowflake of the beans, the roast, the process, and the flavor. And once the supply is gone, it’s gone.\u003c/p>\n\u003cp>Recent relationship-building visits to farms in Mexico, \u003ca title=\"Madagascar Trip\" href=\"http://www.dandelionchocolate.com/2012/01/19/back-to-madagascar/\">Madagascar,\u003c/a> and elsewhere give these chocolate enthusiasts more to talk about with their growing audience of artisan food appreciators -- as well as access to the farmers’ best beans. “Our plan is to try to educate our customer and hope they stick with and learn something,” adds Masonis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beans.jpg\" alt=\"beans - Dandelion chocolate\" title=\"beans - Dandelion chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38790\">\u003c/a>\u003cbr>\n\u003cem>photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>But education is not only for the consumer. Learning how to make chocolate, building the business, and now scaling the business has been a learning curve for the chocolate trio as well. Masonis and Ring sold their dot-com \u003ca title=\"Plaxo\" href=\"http://www.plaxo.com/\">Plaxo\u003c/a> in 2008, allowing them “free time enough to follow our passions.” According to their website, “Our friends often said that given enough time, it seemed inevitable that [we] would open a chocolate factory. They watched as we experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate our way through the many of the chocolate shops of the world.” Their passions fueled a garage hobby, often powered by machinery to roast, crack, winnow, grind, conch and temper the chocolate that they rigged together themselves. Nystrom heard of their unusual venture through friends -- there are only about 15 bean-to-bar chocolate makers in the US, about half of whom have sprung up in just the last few years, according to Masonis -- and she jumped at the chance to align herself with the team.\u003c/p>\n\u003cp>After making chocolate for family and friends, Dandelion launched at the now-defunct \u003ca title=\"Underground Market\" href=\"http://foragesf.com/market/\">Underground Market\u003c/a> before moving on to the farmers markets and other storefronts like \u003ca title=\"Bi-Rite Market\" href=\"http://www.biritemarket.com\">Bi-Rite\u003c/a>, \u003ca title=\"Chocolate Covered\" href=\"http://www.chocolatecoveredsf.com/\">Chocolate Covered\u003c/a>, and \u003ca title=\"Fog City News\" href=\"http://www.fogcitynews.com/\">Fog City News\u003c/a>. Glitches with City permits have slowed the construction of the 740 Valencia Street operation, now under construction, which Masonis is hopeful will open in a matter of months.\u003c/p>\n\u003cblockquote>\u003cp>“The vision is that there is a small factory and a little storefront where people can buy a hot chocolate and a brownie. Hundreds of years ago, they used to have coffee houses and chocolate houses. We’d like to make a chocolate house happen once again.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/factorycafe560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/factorycafe560.jpg\" alt=\"factory cafe - Dandelion Chocolate\" title=\"factory cafe - Dandelion Chocolate\" width=\"560\" height=\"354\" class=\"alignnone size-full wp-image-38791\">\u003c/a>\u003cbr>\n\u003cem>Factory Cafe. photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Dandelion Chocolate will be participating in a Valentine’s-themed sale, \u003ca title=\"A Love Surpreme\" href=\"http://loveandluxesf.com/events/\">A Love Supreme\u003c/a>, at \u003ca title=\"Love & Luxe\" href=\"http://loveandluxesf.com/\">Love & Luxe\u003c/a> from 5 – 10 PM on Saturday, February 11th.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While some of your lovers may be appeased with heart-shaped boxes of mediocre creams and gels during this chocolate season, those trying to win the passions of true food nerds had better reach for a higher bar. A chocolate bar, of course, now in the Dogpatch and soon to be situated on Valencia Street, that asks and answers a panoply of questions far beyond just “milk or dark?”.\u003c/p>\n\u003cp>For the chocolate lover who thinks, local burgeoning flower \u003ca title=\"Dandelion Chocolate\" href=\"http://www.dandelionchocolate.com\">Dandelion Chocolate\u003c/a> is a smart, artisan bar as only SF can temper it: fueled by passion and dot-com dollars, hand-crafted in small batches on hacked or self-constructed machinery, featuring beans bought directly from small farms in the far flung cacao growing regions of the globe, flavored with nothing but roasted cacao and sugar. No dairy, cocoa butter, vanilla, or \u003ca title=\"Lecithin\" href=\"http://www.fitsugar.com/Whats-Soy-Lecithin-Doing-My-Chocolate-1074334\">lecithin\u003c/a> get in the way of the fact that it tastes really, really freakin’ excellent. “We get amazingly good beans, minimally process them, and give them a very, very light roast. We get the best flavor we can from each bag of beans,” says entrepreneur and chocolate maker Todd Masonis. Mission accomplished.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/24.jpg\" alt=\"Dandelion Chocolate\" title=\"Dandelion Chocolate\" width=\"480\" height=\"640\" class=\"alignnone size-full wp-image-38788\">\u003c/a>\u003cbr>\n\u003cem>photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>Shoppers of the \u003ca title=\"Mission Community Market\" href=\"http://www.missioncommunitymarket.org/\">Mission Community Market\u003c/a> and \u003ca title=\"Noe Valley Farmer's Market\" href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmer's Market\u003c/a> are quite familiar with Masonis, Cam Ring, and Alice Nystrom, the young trio who stand at their stall, bowls of teasing tastes in hand, asking passers by to appreciate the flavor profile differentiations of real chocolate bars made from beans from Venezuela, Costa Rica, Bolivia, and the like. Each batch of bars-- about a thousand from 30 kilos of cacao -- regardless of how popular or in demand it may be, is a unique snowflake of the beans, the roast, the process, and the flavor. And once the supply is gone, it’s gone.\u003c/p>\n\u003cp>Recent relationship-building visits to farms in Mexico, \u003ca title=\"Madagascar Trip\" href=\"http://www.dandelionchocolate.com/2012/01/19/back-to-madagascar/\">Madagascar,\u003c/a> and elsewhere give these chocolate enthusiasts more to talk about with their growing audience of artisan food appreciators -- as well as access to the farmers’ best beans. “Our plan is to try to educate our customer and hope they stick with and learn something,” adds Masonis.\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/24/2012/02/beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beans.jpg\" alt=\"beans - Dandelion chocolate\" title=\"beans - Dandelion chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38790\">\u003c/a>\u003cbr>\n\u003cem>photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>But education is not only for the consumer. Learning how to make chocolate, building the business, and now scaling the business has been a learning curve for the chocolate trio as well. Masonis and Ring sold their dot-com \u003ca title=\"Plaxo\" href=\"http://www.plaxo.com/\">Plaxo\u003c/a> in 2008, allowing them “free time enough to follow our passions.” According to their website, “Our friends often said that given enough time, it seemed inevitable that [we] would open a chocolate factory. They watched as we experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate our way through the many of the chocolate shops of the world.” Their passions fueled a garage hobby, often powered by machinery to roast, crack, winnow, grind, conch and temper the chocolate that they rigged together themselves. Nystrom heard of their unusual venture through friends -- there are only about 15 bean-to-bar chocolate makers in the US, about half of whom have sprung up in just the last few years, according to Masonis -- and she jumped at the chance to align herself with the team.\u003c/p>\n\u003cp>After making chocolate for family and friends, Dandelion launched at the now-defunct \u003ca title=\"Underground Market\" href=\"http://foragesf.com/market/\">Underground Market\u003c/a> before moving on to the farmers markets and other storefronts like \u003ca title=\"Bi-Rite Market\" href=\"http://www.biritemarket.com\">Bi-Rite\u003c/a>, \u003ca title=\"Chocolate Covered\" href=\"http://www.chocolatecoveredsf.com/\">Chocolate Covered\u003c/a>, and \u003ca title=\"Fog City News\" href=\"http://www.fogcitynews.com/\">Fog City News\u003c/a>. Glitches with City permits have slowed the construction of the 740 Valencia Street operation, now under construction, which Masonis is hopeful will open in a matter of months.\u003c/p>\n\u003cblockquote>\u003cp>“The vision is that there is a small factory and a little storefront where people can buy a hot chocolate and a brownie. Hundreds of years ago, they used to have coffee houses and chocolate houses. We’d like to make a chocolate house happen once again.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/factorycafe560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/factorycafe560.jpg\" alt=\"factory cafe - Dandelion Chocolate\" title=\"factory cafe - Dandelion Chocolate\" width=\"560\" height=\"354\" class=\"alignnone size-full wp-image-38791\">\u003c/a>\u003cbr>\n\u003cem>Factory Cafe. photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Dandelion Chocolate will be participating in a Valentine’s-themed sale, \u003ca title=\"A Love Surpreme\" href=\"http://loveandluxesf.com/events/\">A Love Supreme\u003c/a>, at \u003ca title=\"Love & Luxe\" href=\"http://loveandluxesf.com/\">Love & Luxe\u003c/a> from 5 – 10 PM on Saturday, February 11th.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Powell's Vintage Candies Hit Sweet Spot for Valentine's Day",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\" alt=\"conversation hearts\" title=\"conversation hearts\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-38365\">\u003c/a>\u003c/p>\n\u003cp>Instead of arming Cupid’s bow with an arrow dipped in the latest chocolate-cayenne-goji berry-sea salt-caramel to woo your sweetheart, aim for your honey’s inner child with a retro sugar rush from \u003ca href=\"http://www.powellsss.com/go/\">Powell’s Sweet Shoppe\u003c/a> in Berkeley (or other \u003ca href=\"http://www.powellsss.com/go/index.cfm/locations/\">Bay Area locations\u003c/a>).\u003c/p>\n\u003cp>The Valentine table is carpeted in conversation hearts—speaking dialects from Disney princess to Sponge Bob Square Pants—plus a blanket of red and pink jelly beans and cupid corn, valentine Dots, kiss me mints, chocolate covered marshmallow hearts and XOXO lollipops.\u003c/p>\n\u003cp>It’s easy to get lost in a sugar-coated trip down memory lane browsing the College Avenue shop’s collection of 6000 classic candies in varieties that date from the 20s to the 80s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\" alt=\"Shahrazad Junblat\" title=\"Shahrazad Junblat\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-38374\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The real fun starts with a perusal of the bags and bars on the nostalgia table that run from Abba-Zabba’s to Zotz. “This is where childhood memories are reawakened,” says Shahrazad Junblat, co-owner of the shop with her sister and brother-in-law. “I always hear customers exclaim, ‘Oh my God, I haven’t seen this since I was 5,’ or ‘ Grandma always used to buy me this.’” The vintage treats include: Look!, Big Hunk, Moon Pie, Sugar Babies, pastel button dots on strips of paper, Turkish taffy and Nik-L-Nip wax bottles filled with sweet syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\" alt=\"turkish taffy\" title=\"turkish taffy\" width=\"560\" height=\"327\" class=\"alignnone size-full wp-image-38378\">\u003c/a>\u003c/p>\n\u003cp>For the sweetest history lesson ever, check out the \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9321C6C2-DCD4-411A-F42A8EAB35BBBEB3/showMeta/0/\">Candy by the Decade\u003c/a> chart on Powell’s website. \u003c/p>\n\u003cp>Did you know that Bit-O-Honey, Butterfinger, Charleston Chew and Jujubees go way back to the early 1900s? \u003c/p>\n\u003cp>If you are a 50s Boomer, you’ll remember Fizzies, Pixy Stix, and Hot Tamales. \u003c/p>\n\u003cp>Flower Child of the 60s? Fruit Stripe gum, Twizzlers and Lemonheads should ring a bell.\u003c/p>\n\u003cp>Wore Jordache Jeans in the 70s? Pop Rocks and Ring Pops came out in your decade.\u003c/p>\n\u003cp>Played Pac Man in 80s? Maybe while chomping Runts and Nerds. \u003c/p>\n\u003cp>Junblat left the corporate world after 20+ years to cheerfully preside over “this happy place.” She personally favors the British imports, including Cadbury bars, Rountree’s Fruit Gums and Aero bubble chocolate, aptly housed in a red British phone booth. Additional foreign imports satisfy both world travelers and expats, such as Australian Kookabura licorice and Violet Crumble bars. Famous Dutch licorice is represented by licorice coins, hard licorice buttons, and salty salmiak rocks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\" alt=\"gummi eggs\" title=\"gummi eggs\" width=\"400\" height=\"336\" class=\"alignnone size-full wp-image-38656\">\u003c/a>\u003cbr>\nGummis range from butterflies, penguins and mice to khaki green army guys and even sunnyside up eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\" alt=\"bacon lollipops\" title=\"bacon lollipops\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-38653\">\u003c/a>\u003cbr>\nAsked for the latest trend in candy, Junblat quickly replies, “Bacon is the new black.” And points to a table with bacon flavored floss, toothpaste, chocolate, fizzy drinks and lollipops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\" alt=\"melody pops\" title=\"melody pops\" width=\"400\" height=\"526\" class=\"alignnone size-full wp-image-38651\">\u003c/a>\u003cbr>\nSome sweets perform a double duty, like candy beaded necklaces and Melody pops that play a tune. \u003c/p>\n\u003cp>All manner of jawbreakers sit in jars, from teensy marbles to huge orbs the size of a baby's head. Aaron Lindstrom, shift manager, admits to keeping a gigantic jawbreaker hidden in a paper bag under his bed when he was in the third grade. He secretly worked on it for months until it was gone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\" alt=\"candy collage\" title=\"candy collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-38368\">\u003c/a>\u003c/p>\n\u003cp>Powell’s most helpful website also lists candies for those with dietary restrictions and preferences.\u003c/p>\n\u003cp>It’s nice to know that \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93215568-E744-2537-6522EF778C78E9AC/showMeta/0/\">vegans\u003c/a> can still enjoy Swedish Fish, Chick-O-Sticks, Hot Tamales and Boston Baked Beans.\u003c/p>\n\u003cp>There’s a large number of \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9350E488-DB14-BD70-277E2AA4C58472E6/showMeta/0/\">gluten-free\u003c/a> goodies too.\u003c/p>\n\u003cp>I noticed that the list of candies \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93236E6C-CA1A-2BDC-8474A278F29B1BB7/showMeta/0/\">without high fructose corn syrup\u003c/a> includes Gummi Brains, Banana Heads and Smarties. \u003c/p>\n\u003cp>Does this somehow indicate that people who avoid the stuff are more intelligent?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\" alt=\"breakfast floss\" title=\"breakfast floss\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38371\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Get a retro sugar rush at Powell's Sweet Shoppe. Sugar coated nostalgia in candy you remember from your childhood (from Boomers to Millennials) and even turn of the last century tasty treasures from Abba-Zabba’s to Zotz. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\" alt=\"conversation hearts\" title=\"conversation hearts\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-38365\">\u003c/a>\u003c/p>\n\u003cp>Instead of arming Cupid’s bow with an arrow dipped in the latest chocolate-cayenne-goji berry-sea salt-caramel to woo your sweetheart, aim for your honey’s inner child with a retro sugar rush from \u003ca href=\"http://www.powellsss.com/go/\">Powell’s Sweet Shoppe\u003c/a> in Berkeley (or other \u003ca href=\"http://www.powellsss.com/go/index.cfm/locations/\">Bay Area locations\u003c/a>).\u003c/p>\n\u003cp>The Valentine table is carpeted in conversation hearts—speaking dialects from Disney princess to Sponge Bob Square Pants—plus a blanket of red and pink jelly beans and cupid corn, valentine Dots, kiss me mints, chocolate covered marshmallow hearts and XOXO lollipops.\u003c/p>\n\u003cp>It’s easy to get lost in a sugar-coated trip down memory lane browsing the College Avenue shop’s collection of 6000 classic candies in varieties that date from the 20s to the 80s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\" alt=\"Shahrazad Junblat\" title=\"Shahrazad Junblat\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-38374\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The real fun starts with a perusal of the bags and bars on the nostalgia table that run from Abba-Zabba’s to Zotz. “This is where childhood memories are reawakened,” says Shahrazad Junblat, co-owner of the shop with her sister and brother-in-law. “I always hear customers exclaim, ‘Oh my God, I haven’t seen this since I was 5,’ or ‘ Grandma always used to buy me this.’” The vintage treats include: Look!, Big Hunk, Moon Pie, Sugar Babies, pastel button dots on strips of paper, Turkish taffy and Nik-L-Nip wax bottles filled with sweet syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\" alt=\"turkish taffy\" title=\"turkish taffy\" width=\"560\" height=\"327\" class=\"alignnone size-full wp-image-38378\">\u003c/a>\u003c/p>\n\u003cp>For the sweetest history lesson ever, check out the \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9321C6C2-DCD4-411A-F42A8EAB35BBBEB3/showMeta/0/\">Candy by the Decade\u003c/a> chart on Powell’s website. \u003c/p>\n\u003cp>Did you know that Bit-O-Honey, Butterfinger, Charleston Chew and Jujubees go way back to the early 1900s? \u003c/p>\n\u003cp>If you are a 50s Boomer, you’ll remember Fizzies, Pixy Stix, and Hot Tamales. \u003c/p>\n\u003cp>Flower Child of the 60s? Fruit Stripe gum, Twizzlers and Lemonheads should ring a bell.\u003c/p>\n\u003cp>Wore Jordache Jeans in the 70s? Pop Rocks and Ring Pops came out in your decade.\u003c/p>\n\u003cp>Played Pac Man in 80s? Maybe while chomping Runts and Nerds. \u003c/p>\n\u003cp>Junblat left the corporate world after 20+ years to cheerfully preside over “this happy place.” She personally favors the British imports, including Cadbury bars, Rountree’s Fruit Gums and Aero bubble chocolate, aptly housed in a red British phone booth. Additional foreign imports satisfy both world travelers and expats, such as Australian Kookabura licorice and Violet Crumble bars. Famous Dutch licorice is represented by licorice coins, hard licorice buttons, and salty salmiak rocks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\" alt=\"gummi eggs\" title=\"gummi eggs\" width=\"400\" height=\"336\" class=\"alignnone size-full wp-image-38656\">\u003c/a>\u003cbr>\nGummis range from butterflies, penguins and mice to khaki green army guys and even sunnyside up eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\" alt=\"bacon lollipops\" title=\"bacon lollipops\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-38653\">\u003c/a>\u003cbr>\nAsked for the latest trend in candy, Junblat quickly replies, “Bacon is the new black.” And points to a table with bacon flavored floss, toothpaste, chocolate, fizzy drinks and lollipops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\" alt=\"melody pops\" title=\"melody pops\" width=\"400\" height=\"526\" class=\"alignnone size-full wp-image-38651\">\u003c/a>\u003cbr>\nSome sweets perform a double duty, like candy beaded necklaces and Melody pops that play a tune. \u003c/p>\n\u003cp>All manner of jawbreakers sit in jars, from teensy marbles to huge orbs the size of a baby's head. Aaron Lindstrom, shift manager, admits to keeping a gigantic jawbreaker hidden in a paper bag under his bed when he was in the third grade. He secretly worked on it for months until it was gone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\" alt=\"candy collage\" title=\"candy collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-38368\">\u003c/a>\u003c/p>\n\u003cp>Powell’s most helpful website also lists candies for those with dietary restrictions and preferences.\u003c/p>\n\u003cp>It’s nice to know that \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93215568-E744-2537-6522EF778C78E9AC/showMeta/0/\">vegans\u003c/a> can still enjoy Swedish Fish, Chick-O-Sticks, Hot Tamales and Boston Baked Beans.\u003c/p>\n\u003cp>There’s a large number of \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9350E488-DB14-BD70-277E2AA4C58472E6/showMeta/0/\">gluten-free\u003c/a> goodies too.\u003c/p>\n\u003cp>I noticed that the list of candies \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93236E6C-CA1A-2BDC-8474A278F29B1BB7/showMeta/0/\">without high fructose corn syrup\u003c/a> includes Gummi Brains, Banana Heads and Smarties. \u003c/p>\n\u003cp>Does this somehow indicate that people who avoid the stuff are more intelligent?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\" alt=\"breakfast floss\" title=\"breakfast floss\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38371\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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},
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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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"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. ",
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"order": 18
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"id": "latino-usa",
"title": "Latino USA",
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"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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},
"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"
},
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"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>",
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