window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_36455": {
"type": "attachments",
"id": "bayareabites_36455",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36455",
"found": true
},
"parent": 36442,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/accfb-report_back1.jpg",
"width": 560,
"height": 337
}
},
"publishDate": 1323838796,
"modified": 1323838796,
"caption": null,
"description": null,
"title": " volunteers - photo courtesy alameda county community food bank",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36124": {
"type": "attachments",
"id": "bayareabites_36124",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36124",
"found": true
},
"parent": 36120,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg",
"width": 500,
"height": 333
}
},
"publishDate": 1322935203,
"modified": 1322935203,
"caption": null,
"description": "pumpkin toffee whoopie pies",
"title": "pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36350": {
"type": "attachments",
"id": "bayareabites_36350",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36350",
"found": true
},
"parent": 36327,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/june-taylor-syrups500.jpg",
"width": 500,
"height": 375
}
},
"publishDate": 1323624545,
"modified": 1323624545,
"caption": null,
"description": null,
"title": "June Taylor Syrups",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36234": {
"type": "attachments",
"id": "bayareabites_36234",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36234",
"found": true
},
"parent": 36182,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/aebleskiver-3.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1323305490,
"modified": 1323305490,
"caption": null,
"description": null,
"title": "aebleskiver 3",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36146": {
"type": "attachments",
"id": "bayareabites_36146",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36146",
"found": true
},
"parent": 36145,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/IMG_8523.jpg",
"width": 500,
"height": 339
}
},
"publishDate": 1323016577,
"modified": 1323016577,
"caption": null,
"description": null,
"title": "Peppermint Sandwich Cookies",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36165": {
"type": "attachments",
"id": "bayareabites_36165",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36165",
"found": true
},
"parent": 36101,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/group-drinks.jpg",
"width": 560,
"height": 373
}
},
"publishDate": 1323023527,
"modified": 1323023527,
"caption": null,
"description": null,
"title": "holiday cocktails",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36011": {
"type": "attachments",
"id": "bayareabites_36011",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36011",
"found": true
},
"parent": 35484,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/11/IMG_8467.jpg",
"width": 500,
"height": 369
}
},
"publishDate": 1322548334,
"modified": 1322548334,
"caption": null,
"description": null,
"title": "fruitcake",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_35977": {
"type": "attachments",
"id": "bayareabites_35977",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "35977",
"found": true
},
"parent": 35920,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/11/DIY-revolution.jpg",
"width": 560,
"height": 376
}
},
"publishDate": 1322341133,
"modified": 1322341133,
"caption": null,
"description": null,
"title": "Long Live the DIY Revolution. Photo by Wendy Goodfriend",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_51859": {
"type": "attachments",
"id": "bayareabites_51859",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "51859",
"found": true
},
"parent": 35776,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/11/farmworkers400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1353614671,
"modified": 1353614671,
"caption": null,
"description": null,
"title": "farmworkers400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_35686": {
"type": "attachments",
"id": "bayareabites_35686",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "35686",
"found": true
},
"parent": 35651,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/11/Vegan-Loaf.jpg",
"width": 500,
"height": 334
}
},
"publishDate": 1321901527,
"modified": 1321901527,
"caption": null,
"description": null,
"title": "Vegan Garden Loaf with Cranberry-Maple Glaze",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_35763": {
"type": "attachments",
"id": "bayareabites_35763",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "35763",
"found": true
},
"parent": 35437,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg",
"width": 300,
"height": 225
}
},
"publishDate": 1321957524,
"modified": 1321957524,
"caption": null,
"description": null,
"title": "Stalk of Brussels Sprouts",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_35512": {
"type": "attachments",
"id": "bayareabites_35512",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "35512",
"found": true
},
"parent": 35491,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine2.jpg",
"width": 500,
"height": 333
}
},
"publishDate": 1321559927,
"modified": 1321559927,
"caption": null,
"description": null,
"title": "Greg La Follette listening to wine",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_35491": {
"type": "authors",
"id": "byline_bayareabites_35491",
"meta": {
"override": true
},
"slug": "byline_bayareabites_35491",
"name": "Andrea Kissack",
"isLoading": false
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twitter": "sjrosenbaum",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"megangordon": {
"type": "authors",
"id": "5072",
"meta": {
"index": "authors_1716337520",
"id": "5072",
"found": true
},
"name": "Megan Gordon",
"firstName": "Megan",
"lastName": "Gordon",
"slug": "megangordon",
"email": "meganjgordon@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
"avatar": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Megan Gordon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/megangordon"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"vizahajszky": {
"type": "authors",
"id": "5126",
"meta": {
"index": "authors_1716337520",
"id": "5126",
"found": true
},
"name": "Vi Zahajszky",
"firstName": "Vi",
"lastName": "Zahajszky",
"slug": "vizahajszky",
"email": "vizaha@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Vi Zahajszky | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/vizahajszky"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"author"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
}
},
"pagesReducer": {
"bayareabites_category_holidays-and-traditions": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"score": 14.402988
},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"title": "holidays and traditions",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 39
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=holidays-and-traditions",
"seeMore": false,
"paginated": true,
"page": 39
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_36442": {
"type": "posts",
"id": "bayareabites_36442",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36442",
"score": null,
"sort": [
1323976184000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1323976184,
"format": "aside",
"disqusTitle": "At the Alameda County Food Bank, Volunteers Get Nourished Too",
"title": "At the Alameda County Food Bank, Volunteers Get Nourished Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/accfb-report_back.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/accfb-report_back.jpg\" alt=\"accfb volunteers\" title=\"accfb volunteers\" width=\"560\" height=\"337\" class=\"alignnone size-full wp-image-36443\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Alameda County Community Food Bank\u003c/em>\u003c/p>\n\u003cp>Hunger isn’t jolly, decked with holly or tied up with pretty ribbons. But it’s as surely a part of this holiday season as tinsel trimmed trees and spinning dreidels. \u003c/p>\n\u003cp>Last week, instead of ignoring the hunger epidemic, I joined many pairs of willing hands to do something about it at the \u003ca href=\"http://www.accfb.org\">Alameda County Community Food Bank\u003c/a>. I attended a \u003ca href=\"http://www.accfb.org/volunteer.html\">volunteer\u003c/a> orientation, sorted cans, bagged pears and was stunned by the enormity of the operation—and the exploding need. A 44,000 square foot sorting room and 77,000 square feet of storage combine to accommodate almost 3 acres of food items—of which more than half is farm-fresh produce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/wall-of-corn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/wall-of-corn.jpg\" alt=\"wall of corn\" title=\"wall of corn\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36454\">\u003c/a>\u003c/p>\n\u003cp>The demand for food assistance is now so great that the turnover time for all the edibles in this gigantic facility is less than 1 month. Distributing through its 275 partner agencies, 49,000 hungry people—43% are children and 19% seniors—get nutritious food from the food bank’s efforts every week. That’s a staggering 1 of every 6 Alameda County residents.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sheila.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sheila.jpg\" alt=\"sheila burks\" title=\"sheila burks\" width=\"560\" height=\"747\" class=\"alignnone size-full wp-image-36444\">\u003c/a>\u003c/p>\n\u003cp>Volunteer coordinator, Sheila Burks, an inspiring dynamo in a constant blur of motion, delivers an impassioned orientation and leads a tour of the facilities.\u003c/p>\n\u003cp>“Everything you touch here will positively benefit someone you’ve never met,” says Burks, rallying the assembled volunteers who range from retired people with time on their hands and a desire to do good to those who need to work off their speeding tickets through community service hours. Every year, 6,000 groups and 9,000 individuals generously give their time to sort cans and boxes, bag fruit and vegetables, pack cartons of food, as well as answer the \u003ca href=\"http://www.accfb.org/helpline.html\">emergency food helpline\u003c/a> (which gets more than 3,500 calls a month) and assist with office work. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/annual_report_2010_cover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/annual_report_2010_cover.jpg\" alt=\"accfb child\" title=\"accfb child\" width=\"560\" height=\"361\" class=\"alignnone size-full wp-image-36445\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Alameda County Community Food Bank\u003c/em>\u003c/p>\n\u003cp>“Hunger doesn’t take a holiday,” says Burks. “And now there is a new face to hunger, people who never thought they would need to call us. A teacher who got laid off and can’t feed his kids, a massage therapist who broke her arm and can’t work, families who find they need a little help at the end of the month to make it to their next check.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/kids-help.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/kids-help.jpg\" alt=\"kids help\" title=\"kids help\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-36446\">\u003c/a>\u003c/p>\n\u003cp>As she shows us around the huge warehouse, I meet some of the volunteers pitching in on this Wednesday afternoon. A group of 5th graders from St. Martin de Porres Catholic School in Oakland are eagerly bagging pears. They tell me “it’s fun” and “it’s good to help people” while school principal Maurice Harper, Jr. confides that, “Many of our school’s families benefit directly from food assistance. So involving students in a hands-on way empowers them.” \u003c/p>\n\u003cp>A majority of the food bank’s volunteers come as part of a group: company sponsored employee associations, Girl and Boy Scouts troops, religious organizations—one cohort in their 70’s and 80’s arrives faithfully every 2 weeks to fill backpacks for the Children’s BackPack Program, which provides low-income school children a bag of food to help their families through the weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/the-colliers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/the-colliers.jpg\" alt=\"the colliers\" title=\"the colliers\" width=\"560\" height=\"429\" class=\"alignnone size-full wp-image-36447\">\u003c/a>\u003c/p>\n\u003cp>Looking distinguished even in their hairnets, Oakland residents, George and Jane Collier, both retired anthropology professors from Stanford University, have been volunteering at the food bank for the past three years. They enjoy the work “because it’s socially important, flexible, good exercise and you get to meet interesting people.” Today the couple is divvying up 50-pound sacks of pinto beans, scooping out 5 pounds of speckled legumes into separate plastic bags. Jane admits that she likes bean duty, compared to certain summertime assignments, such as sorting plums and kiwis, “which can get a little squishy.” As specialists in indigenous cultures of southern Mexico, the couple is worldly, well–traveled and appalled at the state of American society today. “Even the poorest indigenous people in southern Mexico have subsistence farming to grow themselves something to eat,“ says George. “The extreme income inequality in America is not found in other countries and it’s only recently—since Reagan—that we have so many homeless and hungry people.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pears.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pears.jpg\" alt=\"pears\" title=\"pears\" width=\"560\" height=\"339\" class=\"alignnone size-full wp-image-36450\">\u003c/a>\u003c/p>\n\u003cp>I find the repetitive motion of bagging scores of firm, green pears or scooping mounds of speckled beans somehow makes palpable the overwhelming hunger needs in our food-rich state. Six years ago, the Alameda County food bank went through 1,000,000 pounds of fresh produce a year. Now that million pounds, often trucked in directly from farms in 800-pound boxes, is distributed in only one month—a 12-fold increase.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cans.jpg\" alt=\"cans\" title=\"cans\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36451\">\u003c/a>\u003cbr>\nWhile dropping a few cans of baked beans, creamed corn or cranberry sauce in one of the red and black barrels scattered around the Bay Area may feel like a quick fix, what food banks really need is cash and people-power. Because they are buying foodstuffs in such enormous bulk, they can take the couple of dollars you’d spend on one jar of peanut butter and buy half a dozen jars. The time required to process food donations also eats up a lot of resources. As this \u003ca href=\"http://www.slate.com/articles/business/moneybox/2011/12/food_drives_charities_need_your_money_not_your_random_old_food_.html\">article from Slate.com\u003c/a> makes clear, “Food dropped off by well-meaning citizens needs to be carefully inspected and sorted. A personal check, by contrast, can be used to order what’s needed without placing extra burdens on the staff.”\u003c/p>\n\u003cp>Besides distributing food to Alameda County’s neediest citizens since 1985, the Community Food Bank conducts several pro-active initiatives: nutrition education classes, anti-hunger advocacy and an outreach program in five languages to help people through the complicated process of applying for our under-utilized food stamp program—now called CalFresh. \u003c/p>\n\u003cp>After I layered a carton with cans of tuna, chili and soup, topped by boxes of cereal and rice, its 10 pounds felt formidable, like a force that might be able to keep the hunger at bay, for one family, even for a few days. I found it heartening to engage in some physical action against the exponentially increasing hunger in our community. Not surprisingly, \u003ca href=\"http://blogs.volunteermatch.org/engagingvolunteers/2010/04/16/service-rx-the-health-benefits-of-volunteering/\">a recent study\u003c/a> showed that volunteering enriches your feeling of purpose, lowers your stress and actually improves your health:\u003c/p>\n\u003cp>Sheila Burks says, “My faith is renewed every day. I’m inspired by the volunteers. It’s phenomenally powerful to see people share their time and energy to restore the peace of mind and dignity of strangers.”\u003c/p>\n\u003chr>\n\u003cp>A reminder from the food bank: hunger doesn’t end when the holidays are over, the need will still be there in early 2012, even though the focus may not be.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.accfb.org\">food bank’s website\u003c/a> gives details on \u003ca href=\"http://www.accfb.org/volunteer.html\">volunteering\u003c/a> opportunities, how to \u003ca href=\"http://www.accfb.org/donate.html\">donate\u003c/a> money, \u003ca href=\"http://www.accfb.org/food_drive.html\">organize a food drive\u003c/a> or join the \u003ca href=\"http://www.accfb.org/advocacy.html\">advocacy team\u003c/a> to promote policy change. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Helpline to get same-day emergency food –- (800) 870-FOOD (3663) or 510-635-3663. Hours of operation: Monday – Friday, 9 a.m. – 4 p.m. \u003c/p>\n\n",
"disqusIdentifier": "36442 http://blogs.kqed.org/bayareabites/?p=36442",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/15/at-the-alameda-county-food-bank-volunteers-get-nourished-too/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1219,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1323976184,
"excerpt": "To help combat exponential increases in hunger and demand for food assistance, the Alameda County Community Food Bank feeds 49,000 people a week. Its volunteers range from school children to retired Stanford University professors. They bag fresh produce, sort cans and fill boxes with essential foodstuffs. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "To help combat exponential increases in hunger and demand for food assistance, the Alameda County Community Food Bank feeds 49,000 people a week. Its volunteers range from school children to retired Stanford University professors. They bag fresh produce, sort cans and fill boxes with essential foodstuffs. ",
"title": "At the Alameda County Food Bank, Volunteers Get Nourished Too | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "At the Alameda County Food Bank, Volunteers Get Nourished Too",
"datePublished": "2011-12-15T11:09:44-08:00",
"dateModified": "2011-12-15T11:09:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "at-the-alameda-county-food-bank-volunteers-get-nourished-too",
"status": "publish",
"path": "/bayareabites/36442/at-the-alameda-county-food-bank-volunteers-get-nourished-too",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/accfb-report_back.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/accfb-report_back.jpg\" alt=\"accfb volunteers\" title=\"accfb volunteers\" width=\"560\" height=\"337\" class=\"alignnone size-full wp-image-36443\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Alameda County Community Food Bank\u003c/em>\u003c/p>\n\u003cp>Hunger isn’t jolly, decked with holly or tied up with pretty ribbons. But it’s as surely a part of this holiday season as tinsel trimmed trees and spinning dreidels. \u003c/p>\n\u003cp>Last week, instead of ignoring the hunger epidemic, I joined many pairs of willing hands to do something about it at the \u003ca href=\"http://www.accfb.org\">Alameda County Community Food Bank\u003c/a>. I attended a \u003ca href=\"http://www.accfb.org/volunteer.html\">volunteer\u003c/a> orientation, sorted cans, bagged pears and was stunned by the enormity of the operation—and the exploding need. A 44,000 square foot sorting room and 77,000 square feet of storage combine to accommodate almost 3 acres of food items—of which more than half is farm-fresh produce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/wall-of-corn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/wall-of-corn.jpg\" alt=\"wall of corn\" title=\"wall of corn\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36454\">\u003c/a>\u003c/p>\n\u003cp>The demand for food assistance is now so great that the turnover time for all the edibles in this gigantic facility is less than 1 month. Distributing through its 275 partner agencies, 49,000 hungry people—43% are children and 19% seniors—get nutritious food from the food bank’s efforts every week. That’s a staggering 1 of every 6 Alameda County residents.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sheila.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sheila.jpg\" alt=\"sheila burks\" title=\"sheila burks\" width=\"560\" height=\"747\" class=\"alignnone size-full wp-image-36444\">\u003c/a>\u003c/p>\n\u003cp>Volunteer coordinator, Sheila Burks, an inspiring dynamo in a constant blur of motion, delivers an impassioned orientation and leads a tour of the facilities.\u003c/p>\n\u003cp>“Everything you touch here will positively benefit someone you’ve never met,” says Burks, rallying the assembled volunteers who range from retired people with time on their hands and a desire to do good to those who need to work off their speeding tickets through community service hours. Every year, 6,000 groups and 9,000 individuals generously give their time to sort cans and boxes, bag fruit and vegetables, pack cartons of food, as well as answer the \u003ca href=\"http://www.accfb.org/helpline.html\">emergency food helpline\u003c/a> (which gets more than 3,500 calls a month) and assist with office work. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/annual_report_2010_cover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/annual_report_2010_cover.jpg\" alt=\"accfb child\" title=\"accfb child\" width=\"560\" height=\"361\" class=\"alignnone size-full wp-image-36445\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Alameda County Community Food Bank\u003c/em>\u003c/p>\n\u003cp>“Hunger doesn’t take a holiday,” says Burks. “And now there is a new face to hunger, people who never thought they would need to call us. A teacher who got laid off and can’t feed his kids, a massage therapist who broke her arm and can’t work, families who find they need a little help at the end of the month to make it to their next check.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/kids-help.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/kids-help.jpg\" alt=\"kids help\" title=\"kids help\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-36446\">\u003c/a>\u003c/p>\n\u003cp>As she shows us around the huge warehouse, I meet some of the volunteers pitching in on this Wednesday afternoon. A group of 5th graders from St. Martin de Porres Catholic School in Oakland are eagerly bagging pears. They tell me “it’s fun” and “it’s good to help people” while school principal Maurice Harper, Jr. confides that, “Many of our school’s families benefit directly from food assistance. So involving students in a hands-on way empowers them.” \u003c/p>\n\u003cp>A majority of the food bank’s volunteers come as part of a group: company sponsored employee associations, Girl and Boy Scouts troops, religious organizations—one cohort in their 70’s and 80’s arrives faithfully every 2 weeks to fill backpacks for the Children’s BackPack Program, which provides low-income school children a bag of food to help their families through the weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/the-colliers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/the-colliers.jpg\" alt=\"the colliers\" title=\"the colliers\" width=\"560\" height=\"429\" class=\"alignnone size-full wp-image-36447\">\u003c/a>\u003c/p>\n\u003cp>Looking distinguished even in their hairnets, Oakland residents, George and Jane Collier, both retired anthropology professors from Stanford University, have been volunteering at the food bank for the past three years. They enjoy the work “because it’s socially important, flexible, good exercise and you get to meet interesting people.” Today the couple is divvying up 50-pound sacks of pinto beans, scooping out 5 pounds of speckled legumes into separate plastic bags. Jane admits that she likes bean duty, compared to certain summertime assignments, such as sorting plums and kiwis, “which can get a little squishy.” As specialists in indigenous cultures of southern Mexico, the couple is worldly, well–traveled and appalled at the state of American society today. “Even the poorest indigenous people in southern Mexico have subsistence farming to grow themselves something to eat,“ says George. “The extreme income inequality in America is not found in other countries and it’s only recently—since Reagan—that we have so many homeless and hungry people.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pears.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pears.jpg\" alt=\"pears\" title=\"pears\" width=\"560\" height=\"339\" class=\"alignnone size-full wp-image-36450\">\u003c/a>\u003c/p>\n\u003cp>I find the repetitive motion of bagging scores of firm, green pears or scooping mounds of speckled beans somehow makes palpable the overwhelming hunger needs in our food-rich state. Six years ago, the Alameda County food bank went through 1,000,000 pounds of fresh produce a year. Now that million pounds, often trucked in directly from farms in 800-pound boxes, is distributed in only one month—a 12-fold increase.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cans.jpg\" alt=\"cans\" title=\"cans\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36451\">\u003c/a>\u003cbr>\nWhile dropping a few cans of baked beans, creamed corn or cranberry sauce in one of the red and black barrels scattered around the Bay Area may feel like a quick fix, what food banks really need is cash and people-power. Because they are buying foodstuffs in such enormous bulk, they can take the couple of dollars you’d spend on one jar of peanut butter and buy half a dozen jars. The time required to process food donations also eats up a lot of resources. As this \u003ca href=\"http://www.slate.com/articles/business/moneybox/2011/12/food_drives_charities_need_your_money_not_your_random_old_food_.html\">article from Slate.com\u003c/a> makes clear, “Food dropped off by well-meaning citizens needs to be carefully inspected and sorted. A personal check, by contrast, can be used to order what’s needed without placing extra burdens on the staff.”\u003c/p>\n\u003cp>Besides distributing food to Alameda County’s neediest citizens since 1985, the Community Food Bank conducts several pro-active initiatives: nutrition education classes, anti-hunger advocacy and an outreach program in five languages to help people through the complicated process of applying for our under-utilized food stamp program—now called CalFresh. \u003c/p>\n\u003cp>After I layered a carton with cans of tuna, chili and soup, topped by boxes of cereal and rice, its 10 pounds felt formidable, like a force that might be able to keep the hunger at bay, for one family, even for a few days. I found it heartening to engage in some physical action against the exponentially increasing hunger in our community. Not surprisingly, \u003ca href=\"http://blogs.volunteermatch.org/engagingvolunteers/2010/04/16/service-rx-the-health-benefits-of-volunteering/\">a recent study\u003c/a> showed that volunteering enriches your feeling of purpose, lowers your stress and actually improves your health:\u003c/p>\n\u003cp>Sheila Burks says, “My faith is renewed every day. I’m inspired by the volunteers. It’s phenomenally powerful to see people share their time and energy to restore the peace of mind and dignity of strangers.”\u003c/p>\n\u003chr>\n\u003cp>A reminder from the food bank: hunger doesn’t end when the holidays are over, the need will still be there in early 2012, even though the focus may not be.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.accfb.org\">food bank’s website\u003c/a> gives details on \u003ca href=\"http://www.accfb.org/volunteer.html\">volunteering\u003c/a> opportunities, how to \u003ca href=\"http://www.accfb.org/donate.html\">donate\u003c/a> money, \u003ca href=\"http://www.accfb.org/food_drive.html\">organize a food drive\u003c/a> or join the \u003ca href=\"http://www.accfb.org/advocacy.html\">advocacy team\u003c/a> to promote policy change. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Helpline to get same-day emergency food –- (800) 870-FOOD (3663) or 510-635-3663. Hours of operation: Monday – Friday, 9 a.m. – 4 p.m. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36442/at-the-alameda-county-food-bank-volunteers-get-nourished-too",
"authors": [
"5283"
],
"categories": [
"bayareabites_3032",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_2035"
],
"tags": [
"bayareabites_1046",
"bayareabites_1602",
"bayareabites_248",
"bayareabites_14757",
"bayareabites_1045"
],
"featImg": "bayareabites_36455",
"label": "bayareabites"
},
"bayareabites_36120": {
"type": "posts",
"id": "bayareabites_36120",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36120",
"score": null,
"sort": [
1323705642000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1323705642,
"format": "aside",
"disqusTitle": "Pumpkin Toffee Whoop(s)ie Pies",
"title": "Pumpkin Toffee Whoop(s)ie Pies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36124\">\u003c/a>\u003cbr>\n\u003cem>Whoopie!\u003c/em>\u003c/p>\n\u003cp>I have a confession to make. These were really supposed to be amazing chewy pumpkin toffee cookies. Apparently \u003cstrong>chewy\u003c/strong> and \u003cstrong>pumpkin cookies\u003c/strong> are notorious nemeses. Had I consulted the internet before attempting such a perilous undertaking I could have saved myself much heartache, wasted butter, and trays of puffy pumpkin \"cookies\" taunting me with their flagrant cakiness. \u003c/p>\n\u003cp>I felt like a failure. A fraud. What happened? Why did my cookies turn into cakes? It's all the pumpkin's fault. I learned that the high moisture content of pumpkin puree was the cause of my demise. There are two purported solutions: simmer the puree until the moisture is cooked out, or use pumpkin butter instead of puree. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pumpkin puree\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36121\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Puree, I shake my fist at you\u003c/em>\u003c/p>\n\u003cp>Well, what's done is done. I'll tackle chewy pumpkin cookies when my ego has had time to heal. In the meantime, what to do with these blasted cookie-cakes? Truth be told, while they made god-awful cookies in terms of texture, the flavor was what I was looking for -- full of \u003cstrong>pumpkin spice\u003c/strong> warmth and tasty \u003cstrong>toffee bits\u003c/strong>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"toffee bits\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36122\">\u003c/a>\u003cbr>\n\u003cem>Toffee, we're still friends\u003c/em>\u003c/p>\n\u003cp>Come to think of it, these cookie fails were quite successful muffin tops. And that's when it hit me. \u003cstrong>Whoopie pies\u003c/strong>! (Or shall I say \u003cem>whoopsie\u003c/em> pies.) My first grade art teacher always said, \"Make a mistake work for you,\" so this one goes out to you, Miss Morrow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Pumpkin Cream Cheese Frosting\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36123\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cream Cheese Frosting\u003c/em>\u003c/p>\n\u003cp>I whipped up some \u003cstrong>Pumpkin Cream Cheese Frosting\u003c/strong> (which \u003cem>rocked\u003c/em> if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Pumpkin Toffee Whoop(s)ie Pies\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36125\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Whoop(s)ie Pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Whoopie Pies\u003c/strong>\u003cbr>\nA pumpkin cookie whoopsie turns into a whoopie with some quick thinking and a dose of Pumpkin Cream Cheese Frosting (which, I am now convinced, can cure all baking woes). \u003c/p>\n\u003cp>Prep Time: 1 hour 20 minutes\u003cbr>\nCook Time: 12 minutes\u003cbr>\nTotal Time: 1 hour 32 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 8 whoopie pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup (2 sticks) butter, softened to room temperature\u003cbr>\n1 cup dark brown sugar\u003cbr>\n1/2 cup (4 ounces) pumpkin puree\u003cbr>\n2 teaspoons vanilla\u003cbr>\n2 eggs, at room temperature\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/4 cup cornstarch\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/4 teaspoon nutmeg\u003cbr>\n1/8 teaspoon allspice\u003cbr>\n8 ounces toffee bits\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Sift together the flour, cornstarch, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.\u003c/p>\n\u003cp>Cream together the sugar and butter until fluffy. Add the eggs one at a time, and mix to combine. Add pumpkin and vanilla, and mix together until smooth. (If it your mixture starts to look a bit curdled, it is likely because your eggs or butter were too cold, or because the eggs were added too quickly, causing the fat and water particles in the mixture to separate. If this happens, don't worry. Just continue with adding the dry ingredients…it should all smooth out.) \u003c/p>\n\u003cp>Add the dry ingredients to the wet mixture in thirds, mixing together until everything is incorporated.\u003c/p>\n\u003cp>Stir in the toffee bits, reserving 1/2 cup for garnishing. Cover the bowl of dough in plastic wrap and refrigerate for an hour. \u003c/p>\n\u003cp>Make the Pumpkin Cream Cheese Frosting and stick it in the fridge to chill too.\u003c/p>\n\u003cp>Preheat the oven to 350º. Scoop the dough out using a trigger ice cream or cookie scoop and place on a parchment paper-lined baking sheet. The cookie-cakes will spread, so keep it to 6 per baking sheet. \u003c/p>\n\u003cp>Bake for about 10-12 minutes or until the edges are brown and the center puffs up. Transfer to cooking rack immediately or else the toffee bits tend to stick. Let cool completely.\u003c/p>\n\u003cp>Put together your Whoopie Pies: Spread a big dollop of the Pumpkin Cream Cheese Frosting onto the bottom of one of the cookie-cakes using a butter knife or piping bag. Sandwich together by placing the bottom of a second cookie on top of the frosting. Roll the exposed frosting side of the whoopee pie over a plate of the reserved toffee bits so they stick. Enjoy! \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cream Cheese Frosting\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 5 minutes\u003cbr>\nCook Time: 0 minutes\u003cbr>\nTotal Time: 5 minutes\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>8 ounces cream cheese, room temperature\u003cbr>\n1/2 cup pumpkin puree\u003cbr>\n1 - 2 cups powdered sugar\u003cbr>\n1 teaspoon of vanilla extract\u003cbr>\n1/2 teaspoon cinnamon\u003cbr>\n1/4 teaspoon nutmeg\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>With an electric mixer, mix together the cream cheese and pumpkin puree until smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Add the vanilla, cinnamon, nutmeg, and allspice, and mix. Slowly add the powdered sugar until it's as sweet as you want. Refrigerate for an hour before using.\u003c/p>\n\n",
"disqusIdentifier": "36120 http://blogs.kqed.org/bayareabites/?p=36120",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 822,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1323668975,
"excerpt": "I whipped up some Pumpkin Cream Cheese Frosting (which rocked if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I whipped up some Pumpkin Cream Cheese Frosting (which rocked if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about. ",
"title": "Pumpkin Toffee Whoop(s)ie Pies | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pumpkin Toffee Whoop(s)ie Pies",
"datePublished": "2011-12-12T08:00:42-08:00",
"dateModified": "2011-12-11T21:49:35-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pumpkin-toffee-whoopsie-pies",
"status": "publish",
"path": "/bayareabites/36120/pumpkin-toffee-whoopsie-pies",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36124\">\u003c/a>\u003cbr>\n\u003cem>Whoopie!\u003c/em>\u003c/p>\n\u003cp>I have a confession to make. These were really supposed to be amazing chewy pumpkin toffee cookies. Apparently \u003cstrong>chewy\u003c/strong> and \u003cstrong>pumpkin cookies\u003c/strong> are notorious nemeses. Had I consulted the internet before attempting such a perilous undertaking I could have saved myself much heartache, wasted butter, and trays of puffy pumpkin \"cookies\" taunting me with their flagrant cakiness. \u003c/p>\n\u003cp>I felt like a failure. A fraud. What happened? Why did my cookies turn into cakes? It's all the pumpkin's fault. I learned that the high moisture content of pumpkin puree was the cause of my demise. There are two purported solutions: simmer the puree until the moisture is cooked out, or use pumpkin butter instead of puree. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pumpkin puree\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36121\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Puree, I shake my fist at you\u003c/em>\u003c/p>\n\u003cp>Well, what's done is done. I'll tackle chewy pumpkin cookies when my ego has had time to heal. In the meantime, what to do with these blasted cookie-cakes? Truth be told, while they made god-awful cookies in terms of texture, the flavor was what I was looking for -- full of \u003cstrong>pumpkin spice\u003c/strong> warmth and tasty \u003cstrong>toffee bits\u003c/strong>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"toffee bits\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36122\">\u003c/a>\u003cbr>\n\u003cem>Toffee, we're still friends\u003c/em>\u003c/p>\n\u003cp>Come to think of it, these cookie fails were quite successful muffin tops. And that's when it hit me. \u003cstrong>Whoopie pies\u003c/strong>! (Or shall I say \u003cem>whoopsie\u003c/em> pies.) My first grade art teacher always said, \"Make a mistake work for you,\" so this one goes out to you, Miss Morrow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Pumpkin Cream Cheese Frosting\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36123\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cream Cheese Frosting\u003c/em>\u003c/p>\n\u003cp>I whipped up some \u003cstrong>Pumpkin Cream Cheese Frosting\u003c/strong> (which \u003cem>rocked\u003c/em> if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Pumpkin Toffee Whoop(s)ie Pies\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36125\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Whoop(s)ie Pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Whoopie Pies\u003c/strong>\u003cbr>\nA pumpkin cookie whoopsie turns into a whoopie with some quick thinking and a dose of Pumpkin Cream Cheese Frosting (which, I am now convinced, can cure all baking woes). \u003c/p>\n\u003cp>Prep Time: 1 hour 20 minutes\u003cbr>\nCook Time: 12 minutes\u003cbr>\nTotal Time: 1 hour 32 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 8 whoopie pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup (2 sticks) butter, softened to room temperature\u003cbr>\n1 cup dark brown sugar\u003cbr>\n1/2 cup (4 ounces) pumpkin puree\u003cbr>\n2 teaspoons vanilla\u003cbr>\n2 eggs, at room temperature\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/4 cup cornstarch\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/4 teaspoon nutmeg\u003cbr>\n1/8 teaspoon allspice\u003cbr>\n8 ounces toffee bits\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Sift together the flour, cornstarch, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.\u003c/p>\n\u003cp>Cream together the sugar and butter until fluffy. Add the eggs one at a time, and mix to combine. Add pumpkin and vanilla, and mix together until smooth. (If it your mixture starts to look a bit curdled, it is likely because your eggs or butter were too cold, or because the eggs were added too quickly, causing the fat and water particles in the mixture to separate. If this happens, don't worry. Just continue with adding the dry ingredients…it should all smooth out.) \u003c/p>\n\u003cp>Add the dry ingredients to the wet mixture in thirds, mixing together until everything is incorporated.\u003c/p>\n\u003cp>Stir in the toffee bits, reserving 1/2 cup for garnishing. Cover the bowl of dough in plastic wrap and refrigerate for an hour. \u003c/p>\n\u003cp>Make the Pumpkin Cream Cheese Frosting and stick it in the fridge to chill too.\u003c/p>\n\u003cp>Preheat the oven to 350º. Scoop the dough out using a trigger ice cream or cookie scoop and place on a parchment paper-lined baking sheet. The cookie-cakes will spread, so keep it to 6 per baking sheet. \u003c/p>\n\u003cp>Bake for about 10-12 minutes or until the edges are brown and the center puffs up. Transfer to cooking rack immediately or else the toffee bits tend to stick. Let cool completely.\u003c/p>\n\u003cp>Put together your Whoopie Pies: Spread a big dollop of the Pumpkin Cream Cheese Frosting onto the bottom of one of the cookie-cakes using a butter knife or piping bag. Sandwich together by placing the bottom of a second cookie on top of the frosting. Roll the exposed frosting side of the whoopee pie over a plate of the reserved toffee bits so they stick. Enjoy! \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cream Cheese Frosting\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 5 minutes\u003cbr>\nCook Time: 0 minutes\u003cbr>\nTotal Time: 5 minutes\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>8 ounces cream cheese, room temperature\u003cbr>\n1/2 cup pumpkin puree\u003cbr>\n1 - 2 cups powdered sugar\u003cbr>\n1 teaspoon of vanilla extract\u003cbr>\n1/2 teaspoon cinnamon\u003cbr>\n1/4 teaspoon nutmeg\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>With an electric mixer, mix together the cream cheese and pumpkin puree until smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Add the vanilla, cinnamon, nutmeg, and allspice, and mix. Slowly add the powdered sugar until it's as sweet as you want. Refrigerate for an hour before using.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36120/pumpkin-toffee-whoopsie-pies",
"authors": [
"5037"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_4125",
"bayareabites_1511",
"bayareabites_9957",
"bayareabites_9113"
],
"featImg": "bayareabites_36124",
"label": "bayareabites"
},
"bayareabites_36327": {
"type": "posts",
"id": "bayareabites_36327",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36327",
"score": null,
"sort": [
1323629098000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1323629098,
"format": "aside",
"disqusTitle": "Holiday Gifts from the Farmers' Market: Ferry Plaza",
"title": "Holiday Gifts from the Farmers' Market: Ferry Plaza",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\" alt=\"June Taylor Fruit Syrups\" title=\"June Taylor Fruit Syrups\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36350\">\u003c/a>\u003cbr>\n\u003cem>June Taylor Fruit Syrups\u003c/em>\u003c/p>\n\u003cp>Summer's peaches and tomatoes may be gone, but the farmers' markets in winter still offers myriad delights. These past few weekends, we've had crisp, nippy mornings and sunny skies giving a bright-blue backdrop to the crazy-colored squashes, brilliant orange persimmons and gold-stemmed chard. So far, the rains have held off but the temperature's finally gotten Bay Area-wintery, making a cup of hot chocolate a festively necessary hand-warmer for strolling from stand to stand. \u003c/p>\n\u003cp>And this season, while you're buying your pastured chicken and dry-farmed potatoes, spaghetti squash and sourdough bread, you can do your holiday shopping, too. At the \u003ca href=\"http://www.cuesa.org/holiday-guide\">Ferry Plaza Farmers' Market\u003c/a>, there are lots of excellent and delicious treats on hand to provide a wonderful taste of our local \u003cem>terroir\u003c/em> for friends and family near and far. And if you can't decide what your local pals would like best--lavender honey or cider syrup? quince cheese or goat cheese?--the market is offering its popular gift coins again. Each wooden \"coin\" is worth $1, and can be redeemed at any market stall. They're available in any amount, but you can get a cute, ready-to-go brown box filled with $25 worth of coins from the information booth. (A good trick to know if you run out of cash at the market: use a credit card to buy coins instead of waiting in the long ATM lines inside the Ferry Building.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\" alt=\"Rancho Gordo\" title=\"Rancho Gordo\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36351\">\u003c/a>\u003c/p>\n\u003cp>Is Dad finally upgrading to a new crock pot? Give him a little inspiration with \u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a> heirloom bean box ($50), a selection of five one-pound bags of organic dry beans (including, naturally, Christmas limas), plus a sturdy fabric totebag and a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>. The best stocking stuffer? Forget the Old Spice; grab a sheaf of \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf's\u003c/a> awesome beef jerky instead. Fatted Calf also has a great selection of holiday gift boxes for the carnivores on your list; you can check out their selection on their website or at their retail shops in Hayes Valley and the Oxbow Public Market in Napa. If you want to pick up a gift box at the Ferry Plaza market instead, just give them a call at their Napa store (707-256-3684) to make arrangements. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\" alt=\"Eatwell Farm Salt\" title=\"Eatwell Farm Salt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36362\">\u003c/a>\u003c/p>\n\u003cp>Salty or sweet? Whichever way your pals' tastes swing, \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> has a fragrant seasoning to match. They've expanded beyond their original (and still much-adored) rosemary and lavender salts; now, choose from smoked chili salt, thyme salt, dried heirloom tomato salt, and dried lemon salt ($6, or 5 for $25), all heavenly sprinkled over grilled lamb or steak. Got a sweet tooth? Add a few pinches of smoked chili sugar to fire up your hot chocolate, or make your Christmas cookies a little more grown-up with a sprinkle of citrusy-herbal lemon verbena sugar ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\" alt=\"Eatwell Farm Sugar\" title=\"Eatwell Farm Sugar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36353\">\u003c/a>\u003c/p>\n\u003cp>Didn't get around to pickling this summer? \u003ca href=\"http://www.dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a> has plenty of dilly beans ($8/jar) on hand, along with summer-bright tomatoes in quart jars. Put the two together, add some \u003ca href=\"http://squareoneorganicspirits.com/\">Square One\u003c/a> organic vodka, and you've got a Bloody Mary brunch kit for your favorite morning-after buddy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\" alt=\"Dirty Girl Dilly Beans\" title=\"Dirty Girl Dilly Beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36347\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com\">The Apple Farm\u003c/a> has a stylish, all-American treat for those of us with Champagne taste but no bucks for French fizz: sparkling hard cider, made from biodynamically farmed apples, priced at just $8.50 a bottle. It's dry rather than soda-sweet, and makes a wonderful aperitif or festive toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\" alt=\"Apple Farm Hard Cider\" title=\"Apple Farm Hard Cider\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36358\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\" alt=\"Apple Farm Balsamic Vinegar and Cider Syrup\" title=\"Apple Farm Balsamic Vinegar and Cider Syrup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36357\">\u003c/a>\u003c/p>\n\u003cp>In the more than a decade that I've been a fan of this wonderful organic apple orchard and kitchen up in the Anderson Valley, I've found any number of uses for their elegantly bottled apple-balsamic vinegar ($16), with its label hand-written in gold ink. To round out a holiday morning breakfast-in-bed basket, pick up a pint jar of rosy Pink Pearl applesauce ($14) and a jug of tart-sweet cider syrup ($16), perfect for pouring over gingerbread pancakes or eggnog French toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\" alt=\"June Taylor Christmas Cake\" title=\"June Taylor Christmas Cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36346\">\u003c/a>\u003c/p>\n\u003cp>Jam maker \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is back with her unsurpassed, brandy-soaked English Christmas cakes ($50), along with dense, sliceable, beautifully molded fruit \"cheeses\" ($18-$24) in quince, quince-rose geranium, Santa Rosa plum, and damson plum, perfect accompaniments to a cheese platter. Taylor also has a shimmering selection of all-natural fruit syrups ($10) great for all the \u003ca href=\"http://www.sodastreamusa.com/\">SodaStream\u003c/a> fanciers in your life. Boost their bubbles with flavors like raspberry, Summersweet peach-white sage, Dapple Dandy pluot-rosemary, or Meyer lemon-peppermint. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\" alt=\"June Taylor Fruit Cheeses\" title=\"June Taylor Fruit Cheeses\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36349\">\u003c/a>\u003c/p>\n\u003cp>Conveniently for your party planning, the pretty goat, sheep, and cow cheeses of \u003ca href=\"http://www.andantedairy.com\">Andante Dairy\u003c/a> are right at the next stall; don't miss the Pastoral, rolled in green herbs and topped with pink peppercorns. The only challenge? Getting all (or any) of these treats wrapped and given away before you make rather merry and find a home for them all right in your very own pantry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\" alt=\"Andante Cheese\" title=\"Andante Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36356\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Next week, Bay Area Bites heads north to find local food gifts from the Sebastopol and the Marin Civic Center farmers' markets. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "36327 http://blogs.kqed.org/bayareabites/?p=36327",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/11/holiday-gifts-from-the-farmers-market-ferry-plaza/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 869,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1323744842,
"excerpt": "Get your kale, do your holiday shopping! This week, great gifts from San Francisco's Ferry Plaza Farmers' Market. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Get your kale, do your holiday shopping! This week, great gifts from San Francisco's Ferry Plaza Farmers' Market. ",
"title": "Holiday Gifts from the Farmers' Market: Ferry Plaza | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Holiday Gifts from the Farmers' Market: Ferry Plaza",
"datePublished": "2011-12-11T10:44:58-08:00",
"dateModified": "2011-12-12T18:54:02-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "holiday-gifts-from-the-farmers-market-ferry-plaza",
"status": "publish",
"path": "/bayareabites/36327/holiday-gifts-from-the-farmers-market-ferry-plaza",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\" alt=\"June Taylor Fruit Syrups\" title=\"June Taylor Fruit Syrups\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36350\">\u003c/a>\u003cbr>\n\u003cem>June Taylor Fruit Syrups\u003c/em>\u003c/p>\n\u003cp>Summer's peaches and tomatoes may be gone, but the farmers' markets in winter still offers myriad delights. These past few weekends, we've had crisp, nippy mornings and sunny skies giving a bright-blue backdrop to the crazy-colored squashes, brilliant orange persimmons and gold-stemmed chard. So far, the rains have held off but the temperature's finally gotten Bay Area-wintery, making a cup of hot chocolate a festively necessary hand-warmer for strolling from stand to stand. \u003c/p>\n\u003cp>And this season, while you're buying your pastured chicken and dry-farmed potatoes, spaghetti squash and sourdough bread, you can do your holiday shopping, too. At the \u003ca href=\"http://www.cuesa.org/holiday-guide\">Ferry Plaza Farmers' Market\u003c/a>, there are lots of excellent and delicious treats on hand to provide a wonderful taste of our local \u003cem>terroir\u003c/em> for friends and family near and far. And if you can't decide what your local pals would like best--lavender honey or cider syrup? quince cheese or goat cheese?--the market is offering its popular gift coins again. Each wooden \"coin\" is worth $1, and can be redeemed at any market stall. They're available in any amount, but you can get a cute, ready-to-go brown box filled with $25 worth of coins from the information booth. (A good trick to know if you run out of cash at the market: use a credit card to buy coins instead of waiting in the long ATM lines inside the Ferry Building.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\" alt=\"Rancho Gordo\" title=\"Rancho Gordo\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36351\">\u003c/a>\u003c/p>\n\u003cp>Is Dad finally upgrading to a new crock pot? Give him a little inspiration with \u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a> heirloom bean box ($50), a selection of five one-pound bags of organic dry beans (including, naturally, Christmas limas), plus a sturdy fabric totebag and a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>. The best stocking stuffer? Forget the Old Spice; grab a sheaf of \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf's\u003c/a> awesome beef jerky instead. Fatted Calf also has a great selection of holiday gift boxes for the carnivores on your list; you can check out their selection on their website or at their retail shops in Hayes Valley and the Oxbow Public Market in Napa. If you want to pick up a gift box at the Ferry Plaza market instead, just give them a call at their Napa store (707-256-3684) to make arrangements. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\" alt=\"Eatwell Farm Salt\" title=\"Eatwell Farm Salt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36362\">\u003c/a>\u003c/p>\n\u003cp>Salty or sweet? Whichever way your pals' tastes swing, \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> has a fragrant seasoning to match. They've expanded beyond their original (and still much-adored) rosemary and lavender salts; now, choose from smoked chili salt, thyme salt, dried heirloom tomato salt, and dried lemon salt ($6, or 5 for $25), all heavenly sprinkled over grilled lamb or steak. Got a sweet tooth? Add a few pinches of smoked chili sugar to fire up your hot chocolate, or make your Christmas cookies a little more grown-up with a sprinkle of citrusy-herbal lemon verbena sugar ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\" alt=\"Eatwell Farm Sugar\" title=\"Eatwell Farm Sugar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36353\">\u003c/a>\u003c/p>\n\u003cp>Didn't get around to pickling this summer? \u003ca href=\"http://www.dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a> has plenty of dilly beans ($8/jar) on hand, along with summer-bright tomatoes in quart jars. Put the two together, add some \u003ca href=\"http://squareoneorganicspirits.com/\">Square One\u003c/a> organic vodka, and you've got a Bloody Mary brunch kit for your favorite morning-after buddy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\" alt=\"Dirty Girl Dilly Beans\" title=\"Dirty Girl Dilly Beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36347\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com\">The Apple Farm\u003c/a> has a stylish, all-American treat for those of us with Champagne taste but no bucks for French fizz: sparkling hard cider, made from biodynamically farmed apples, priced at just $8.50 a bottle. It's dry rather than soda-sweet, and makes a wonderful aperitif or festive toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\" alt=\"Apple Farm Hard Cider\" title=\"Apple Farm Hard Cider\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36358\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\" alt=\"Apple Farm Balsamic Vinegar and Cider Syrup\" title=\"Apple Farm Balsamic Vinegar and Cider Syrup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36357\">\u003c/a>\u003c/p>\n\u003cp>In the more than a decade that I've been a fan of this wonderful organic apple orchard and kitchen up in the Anderson Valley, I've found any number of uses for their elegantly bottled apple-balsamic vinegar ($16), with its label hand-written in gold ink. To round out a holiday morning breakfast-in-bed basket, pick up a pint jar of rosy Pink Pearl applesauce ($14) and a jug of tart-sweet cider syrup ($16), perfect for pouring over gingerbread pancakes or eggnog French toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\" alt=\"June Taylor Christmas Cake\" title=\"June Taylor Christmas Cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36346\">\u003c/a>\u003c/p>\n\u003cp>Jam maker \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is back with her unsurpassed, brandy-soaked English Christmas cakes ($50), along with dense, sliceable, beautifully molded fruit \"cheeses\" ($18-$24) in quince, quince-rose geranium, Santa Rosa plum, and damson plum, perfect accompaniments to a cheese platter. Taylor also has a shimmering selection of all-natural fruit syrups ($10) great for all the \u003ca href=\"http://www.sodastreamusa.com/\">SodaStream\u003c/a> fanciers in your life. Boost their bubbles with flavors like raspberry, Summersweet peach-white sage, Dapple Dandy pluot-rosemary, or Meyer lemon-peppermint. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\" alt=\"June Taylor Fruit Cheeses\" title=\"June Taylor Fruit Cheeses\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36349\">\u003c/a>\u003c/p>\n\u003cp>Conveniently for your party planning, the pretty goat, sheep, and cow cheeses of \u003ca href=\"http://www.andantedairy.com\">Andante Dairy\u003c/a> are right at the next stall; don't miss the Pastoral, rolled in green herbs and topped with pink peppercorns. The only challenge? Getting all (or any) of these treats wrapped and given away before you make rather merry and find a home for them all right in your very own pantry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\" alt=\"Andante Cheese\" title=\"Andante Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36356\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Next week, Bay Area Bites heads north to find local food gifts from the Sebastopol and the Marin Civic Center farmers' markets. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36327/holiday-gifts-from-the-farmers-market-ferry-plaza",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_95",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_254",
"bayareabites_2172",
"bayareabites_3238",
"bayareabites_1526",
"bayareabites_580",
"bayareabites_2987",
"bayareabites_236"
],
"featImg": "bayareabites_36350",
"label": "bayareabites"
},
"bayareabites_36182": {
"type": "posts",
"id": "bayareabites_36182",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36182",
"score": null,
"sort": [
1323377307000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1323377307,
"format": "aside",
"disqusTitle": "Feed Your Inner Scandinavian at Nordic House",
"title": "Feed Your Inner Scandinavian at Nordic House",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\" alt=\"Swedish decorations\" title=\"Swedish decorations\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36185\">\u003c/a>\u003c/p>\n\u003cp>With a full contingent of Eastern European ancestors, I haven’t a Scandinavian gene in my body. But after two trips around Denmark and Sweden, I bonded so deeply with the food that I’ve been compelled to feed my addiction to herring, lingonberries and dark rye bread ever since. \u003cem>Mange tak\u003c/em> (many thanks) to Berkeley’s \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a>, for their steady supply of edible treasures from these far northern realms. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\" alt=\"lingonberries\" title=\"lingonberries\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36193\">\u003c/a>\u003c/p>\n\u003cp>On a recent foray to their spacious San Pablo Avenue store, the festive atmosphere was evident, as Scandinavians of all stripes were stocking up on special foods for the holidays. Pia Klausen, whose father, Peter Caroe, started Nordic House in Oakland in 1962, was busily filling the shelves with cans of fish balls and jars of lingonberries. The elder Caroe, now 81, is still at the store helping out his daughter. In 2000, Pia and her husband took over the Oakland shop that shared the block with the now defunct Neldham’s Bakery. Last May, the couple bought and moved into this cheery, light-filled Berkeley space, where they offer made-to-order deli sandwiches, a selection of cheeses, house-made sausages, liver pate, meatballs, pork and lamb roll, as well as scores of imported foods from \u003cem>lefse\u003c/em> (a Norwegian potato tortilla) to licorice candy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\" alt=\"nordic house candy\" title=\"nordic house candy\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36194\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, they also carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Lutefisk\">lutefisk\u003c/a>, the gelatinous, lye-cured, pungent Norwegian staple. DIY lutefisk-ers can even buy their own \u003ca href=\"http://en.wikipedia.org/wiki/Stockfish\">stockfish\u003c/a> at Nordic House to make it at home.\u003c/p>\n\u003cp>But the friendly crowd of shoppers on this early December afternoon was focused on Christmas-themed comestibles. This basically translates to meat and that meat is most often pork. Each country has a specialty that is enjoyed for Christmas dinner and throughout the season: Norwegian pork ribs, Swedish brined ham and Danish pork with crispy skin. With a book of pre-orders growing longer by the day, Pia has had 100 Swedish hams brining in barrels in her back room since November.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\" alt=\"denmark-dinner\" title=\"denmark-dinner\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36198\">\u003c/a>\u003cbr>\n\u003cem>Danish pork with crispy skin\u003c/em>\u003c/p>\n\u003cp>Other traditional meat dishes include Norwegian cured, dried and salted leg of lamb \u003cem>fenalår\u003c/em> (akin to prosciutto) that is placed on a table for passersby to cut off a little chunk everyday, and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pinnekj%C3%B8tt\">pinnekjøtt\u003c/a>\u003c/em> – dried, salted lamb ribs that are soaked in water for a day and then steamed over birch twigs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\" alt=\"arve tying pork\" title=\"arve tying pork\" width=\"560\" height=\"996\" class=\"alignnone size-full wp-image-36189\">\u003c/a>\u003c/p>\n\u003cp>On this Saturday, Pia’s husband, Arve is in the kitchen with assorted cousins spending the day butchering and tying the special Danish pork roasts which are prized for their crackly skin. Arve, who works for Otis elevator in San Francisco by day, is Norwegian. He and Pia met when his mother worked for Pia’s father at the store in Oakland. He is quick to point out that the wrappings on his fingers are not because they are cut, but to protect him from the effects of hand-tying strings around 100 pork roasts a day. These will be frozen, and then shipped across the country in dry ice to Danes as far away as Florida. In weeks to come, they will produce more pork roasts for local customers to buy fresh.\u003c/p>\n\u003cp>Pia, who speaks fluent Danish and spent a year in the old country after graduating from school, tells me about one of the most beloved holiday rituals involving the classic Christmas dessert, fluffy rice pudding made with whipped cream and drizzled with warm cherry sauce. While slivered almonds are mixed into the pudding, there is only one whole (blanched) almond hiding somewhere in the serving bowl. The lucky diner whose portion contains the whole almond wins a prize, usually a marzipan pig.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\" alt=\"rice pudding and prize\" title=\"rice pudding and prize\" width=\"560\" height=\"250\" class=\"alignnone size-full wp-image-36200\">\u003c/a>\u003cbr>\n\u003cem>rice pudding photo courtesy of Malene Thyssen, wikimedia commons\u003c/em>\u003c/p>\n\u003cp>Many Nordic House regulars are older, first-generation immigrants, but now younger family members are taking over the cooking responsibilities. Second-generation Dane, Sandra Pedersen, drove in from Concord with her husband, but was on the cell with her father who wanted to make sure she was buying all the necessities, including: brown gravy, liver pate and the rice pudding mix. \u003c/p>\n\u003cp>“Yes, we always hid the almond in the pudding,” she says smiling. “It was a big game. Everyone in the family would make a show of pretending to find the lucky almond and hide it in their cheek, or try to talk without opening their mouths or feign secreting something in their napkin. This is the first time I am making the dinner for my parents, who are getting older now.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\" alt=\"glogg\" title=\"glogg\" width=\"337\" height=\"500\" class=\"alignnone size-full wp-image-36188\">\u003c/a>\u003c/p>\n\u003cp>My last trip to Stockholm was a couple of Decembers ago and I still remember the eerie sensation of the sky going dark around 4pm. But instead of pouring tea, my hosts handed me a cup of another warm libation, with a welcome kick: \u003cem>glögg\u003c/em>, spiced mulled wine and other spirits. The hot crimson liquid also holds a handful of raisins and almonds. \u003cem>Glögg\u003c/em> (or \u003cem>gløgg\u003c/em> in Danish) does not have a single recipe but varies among families, usually containing some combination of cinnamon, ginger, cloves, orange peel and cardamom. The red wine (Pia says not to use your best vintage -- her family poured from a big Gallo jug) can be empowered with the addition of brandy, vodka or \u003ca href=\"http://en.wikipedia.org/wiki/Akvavit\">aquavit\u003c/a>. Heat the liquid, but don’t boil, as you wouldn’t want to lose the “warming powers” of all that alcohol.\u003c/p>\n\u003cp>To make it easy: Nordic House sells a bottled \u003cem>glögg\u003c/em> mix to get you started, and my Danish friend Kim’s secret is to soak the almonds and raisins overnight in a mixture of vodka and port.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\" alt=\"glogg and treats\" title=\"glogg and treats \" width=\"560\" height=\"190\" class=\"alignnone size-full wp-image-36187\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Gløgg\u003c/em> parties are common throughout Scandinavia during the entire the month of December. In Denmark, the typical snack to accompany \u003cem>gløgg\u003c/em> is \u003cem>æbleskiver\u003c/em> -- spherical popovers made in a special cast-iron pan with rounded indentations. The moist egg-y orbs are unsweetened and traditionally eaten sprinkled with powdered sugar and dipped in strawberry jam. Nordic House sells both the pan and a packaged dry mix to which you add eggs and milk. Another traditional \u003cem>gløgg\u003c/em> accompaniment are thin flower-shaped \u003ca href=\"http://en.wikipedia.org/wiki/Anna's_Swedish_Thins\">ginger cookies\u003c/a>, sold under the brand-name “Anna.” Wait a minute…maybe I could be related after all.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nordichouse.com/\">NORDIC HOUSE\u003c/a>\u003cbr>\n2709 San Pablo Ave.\u003cbr>\nBerkeley, CA 94702\u003cbr>\n1-510-705-1932 or\u003cbr>\n1-800-854-6435\u003c/p>\n\n",
"disqusIdentifier": "36182 http://blogs.kqed.org/bayareabites/?p=36182",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/08/feed-your-inner-scandinavian-at-nordic-house/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1079,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1323469399,
"excerpt": "Berkeley's Nordic House offers Danes, Swedes and Norwegians many tastes of home. Holiday foods hold a special place in Scandinavian hearts and Nordic House carries glogg, aeblskiver and rice pudding mixes plus Swedish brined hams, Norwegian pork ribs and Danish pork with crispy skin.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Berkeley's Nordic House offers Danes, Swedes and Norwegians many tastes of home. Holiday foods hold a special place in Scandinavian hearts and Nordic House carries glogg, aeblskiver and rice pudding mixes plus Swedish brined hams, Norwegian pork ribs and Danish pork with crispy skin.",
"title": "Feed Your Inner Scandinavian at Nordic House | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Feed Your Inner Scandinavian at Nordic House",
"datePublished": "2011-12-08T12:48:27-08:00",
"dateModified": "2011-12-09T14:23:19-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "feed-your-inner-scandinavian-at-nordic-house",
"status": "publish",
"path": "/bayareabites/36182/feed-your-inner-scandinavian-at-nordic-house",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\" alt=\"Swedish decorations\" title=\"Swedish decorations\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36185\">\u003c/a>\u003c/p>\n\u003cp>With a full contingent of Eastern European ancestors, I haven’t a Scandinavian gene in my body. But after two trips around Denmark and Sweden, I bonded so deeply with the food that I’ve been compelled to feed my addiction to herring, lingonberries and dark rye bread ever since. \u003cem>Mange tak\u003c/em> (many thanks) to Berkeley’s \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a>, for their steady supply of edible treasures from these far northern realms. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\" alt=\"lingonberries\" title=\"lingonberries\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36193\">\u003c/a>\u003c/p>\n\u003cp>On a recent foray to their spacious San Pablo Avenue store, the festive atmosphere was evident, as Scandinavians of all stripes were stocking up on special foods for the holidays. Pia Klausen, whose father, Peter Caroe, started Nordic House in Oakland in 1962, was busily filling the shelves with cans of fish balls and jars of lingonberries. The elder Caroe, now 81, is still at the store helping out his daughter. In 2000, Pia and her husband took over the Oakland shop that shared the block with the now defunct Neldham’s Bakery. Last May, the couple bought and moved into this cheery, light-filled Berkeley space, where they offer made-to-order deli sandwiches, a selection of cheeses, house-made sausages, liver pate, meatballs, pork and lamb roll, as well as scores of imported foods from \u003cem>lefse\u003c/em> (a Norwegian potato tortilla) to licorice candy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\" alt=\"nordic house candy\" title=\"nordic house candy\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36194\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, they also carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Lutefisk\">lutefisk\u003c/a>, the gelatinous, lye-cured, pungent Norwegian staple. DIY lutefisk-ers can even buy their own \u003ca href=\"http://en.wikipedia.org/wiki/Stockfish\">stockfish\u003c/a> at Nordic House to make it at home.\u003c/p>\n\u003cp>But the friendly crowd of shoppers on this early December afternoon was focused on Christmas-themed comestibles. This basically translates to meat and that meat is most often pork. Each country has a specialty that is enjoyed for Christmas dinner and throughout the season: Norwegian pork ribs, Swedish brined ham and Danish pork with crispy skin. With a book of pre-orders growing longer by the day, Pia has had 100 Swedish hams brining in barrels in her back room since November.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\" alt=\"denmark-dinner\" title=\"denmark-dinner\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36198\">\u003c/a>\u003cbr>\n\u003cem>Danish pork with crispy skin\u003c/em>\u003c/p>\n\u003cp>Other traditional meat dishes include Norwegian cured, dried and salted leg of lamb \u003cem>fenalår\u003c/em> (akin to prosciutto) that is placed on a table for passersby to cut off a little chunk everyday, and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pinnekj%C3%B8tt\">pinnekjøtt\u003c/a>\u003c/em> – dried, salted lamb ribs that are soaked in water for a day and then steamed over birch twigs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\" alt=\"arve tying pork\" title=\"arve tying pork\" width=\"560\" height=\"996\" class=\"alignnone size-full wp-image-36189\">\u003c/a>\u003c/p>\n\u003cp>On this Saturday, Pia’s husband, Arve is in the kitchen with assorted cousins spending the day butchering and tying the special Danish pork roasts which are prized for their crackly skin. Arve, who works for Otis elevator in San Francisco by day, is Norwegian. He and Pia met when his mother worked for Pia’s father at the store in Oakland. He is quick to point out that the wrappings on his fingers are not because they are cut, but to protect him from the effects of hand-tying strings around 100 pork roasts a day. These will be frozen, and then shipped across the country in dry ice to Danes as far away as Florida. In weeks to come, they will produce more pork roasts for local customers to buy fresh.\u003c/p>\n\u003cp>Pia, who speaks fluent Danish and spent a year in the old country after graduating from school, tells me about one of the most beloved holiday rituals involving the classic Christmas dessert, fluffy rice pudding made with whipped cream and drizzled with warm cherry sauce. While slivered almonds are mixed into the pudding, there is only one whole (blanched) almond hiding somewhere in the serving bowl. The lucky diner whose portion contains the whole almond wins a prize, usually a marzipan pig.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\" alt=\"rice pudding and prize\" title=\"rice pudding and prize\" width=\"560\" height=\"250\" class=\"alignnone size-full wp-image-36200\">\u003c/a>\u003cbr>\n\u003cem>rice pudding photo courtesy of Malene Thyssen, wikimedia commons\u003c/em>\u003c/p>\n\u003cp>Many Nordic House regulars are older, first-generation immigrants, but now younger family members are taking over the cooking responsibilities. Second-generation Dane, Sandra Pedersen, drove in from Concord with her husband, but was on the cell with her father who wanted to make sure she was buying all the necessities, including: brown gravy, liver pate and the rice pudding mix. \u003c/p>\n\u003cp>“Yes, we always hid the almond in the pudding,” she says smiling. “It was a big game. Everyone in the family would make a show of pretending to find the lucky almond and hide it in their cheek, or try to talk without opening their mouths or feign secreting something in their napkin. This is the first time I am making the dinner for my parents, who are getting older now.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\" alt=\"glogg\" title=\"glogg\" width=\"337\" height=\"500\" class=\"alignnone size-full wp-image-36188\">\u003c/a>\u003c/p>\n\u003cp>My last trip to Stockholm was a couple of Decembers ago and I still remember the eerie sensation of the sky going dark around 4pm. But instead of pouring tea, my hosts handed me a cup of another warm libation, with a welcome kick: \u003cem>glögg\u003c/em>, spiced mulled wine and other spirits. The hot crimson liquid also holds a handful of raisins and almonds. \u003cem>Glögg\u003c/em> (or \u003cem>gløgg\u003c/em> in Danish) does not have a single recipe but varies among families, usually containing some combination of cinnamon, ginger, cloves, orange peel and cardamom. The red wine (Pia says not to use your best vintage -- her family poured from a big Gallo jug) can be empowered with the addition of brandy, vodka or \u003ca href=\"http://en.wikipedia.org/wiki/Akvavit\">aquavit\u003c/a>. Heat the liquid, but don’t boil, as you wouldn’t want to lose the “warming powers” of all that alcohol.\u003c/p>\n\u003cp>To make it easy: Nordic House sells a bottled \u003cem>glögg\u003c/em> mix to get you started, and my Danish friend Kim’s secret is to soak the almonds and raisins overnight in a mixture of vodka and port.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\" alt=\"glogg and treats\" title=\"glogg and treats \" width=\"560\" height=\"190\" class=\"alignnone size-full wp-image-36187\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Gløgg\u003c/em> parties are common throughout Scandinavia during the entire the month of December. In Denmark, the typical snack to accompany \u003cem>gløgg\u003c/em> is \u003cem>æbleskiver\u003c/em> -- spherical popovers made in a special cast-iron pan with rounded indentations. The moist egg-y orbs are unsweetened and traditionally eaten sprinkled with powdered sugar and dipped in strawberry jam. Nordic House sells both the pan and a packaged dry mix to which you add eggs and milk. Another traditional \u003cem>gløgg\u003c/em> accompaniment are thin flower-shaped \u003ca href=\"http://en.wikipedia.org/wiki/Anna's_Swedish_Thins\">ginger cookies\u003c/a>, sold under the brand-name “Anna.” Wait a minute…maybe I could be related after all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nordichouse.com/\">NORDIC HOUSE\u003c/a>\u003cbr>\n2709 San Pablo Ave.\u003cbr>\nBerkeley, CA 94702\u003cbr>\n1-510-705-1932 or\u003cbr>\n1-800-854-6435\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36182/feed-your-inner-scandinavian-at-nordic-house",
"authors": [
"5283"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1321",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_9967",
"bayareabites_9960",
"bayareabites_3132",
"bayareabites_9111",
"bayareabites_9962",
"bayareabites_9959",
"bayareabites_9963",
"bayareabites_9961"
],
"featImg": "bayareabites_36234",
"label": "bayareabites"
},
"bayareabites_36145": {
"type": "posts",
"id": "bayareabites_36145",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36145",
"score": null,
"sort": [
1323194987000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1323194987,
"format": "aside",
"disqusTitle": "Holiday Cookie Recipe: Peppermint Sandwich Cookies",
"title": "Holiday Cookie Recipe: Peppermint Sandwich Cookies",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8523.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8523.jpg\" alt=\"Peppermint Sandwich Cookies\" title=\"Peppermint Sandwich Cookies\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-36146\">\u003c/a>\u003c/p>\n\u003cp>People have firm holiday cookie traditions. If you're my mom, for example, you can't have Christmas without Pfeffernüsse. Growing up, my sisters and I all scowled and made fun of the cookies, calling them \"Heffernutters,\" all the while reaching for the jam thumbprints we loved. My college roommate couldn't have Christmas without her mom's Almond Horns, my best friend growing up loved her grandmother's recipe for Mexican Wedding Cookies, and in skyping with my boyfriend's mother last week I learned all about her infamous Nutmeg Logs. Everyone has one cookie that just does it for them. \u003c/p>\n\u003cp>For me, it never feels quite like Christmas without simple, frosted sugar cookies. Because it's often so busy leading up to the week of Christmas, I usually don't get around to them until the day before when my dad and two sisters gather for the annual \"Cookie Day.\" When my parents divorced twelve years ago, it became important for both to claim what traditions they'd keep and to forge new ones. My mom got Christmas Eve with us, so my dad started \"Cookie Day\" so we could all do something together during the day. On Cookie Day, my sisters and I all choose one cookie recipe we want to try, give my dad a shopping list of ingredients, and gather after lunch on Christmas Eve Day with loads of take-home tins and enthusiasm. We spend the day baking, making hot chocolate and tea, and taking goofy photos.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/spatula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/spatula.jpg\" alt=\"mint frosting\" title=\"mint frosting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36147\">\u003c/a>\u003c/p>\n\u003cp>Last year we made a new cookie that was part of my recipe testing for \u003ca href=\"http://www.margebakery.com/about.html\">Marge\u003c/a> at the time. I did housemade \"oreo's\" as part of my regular line-up but knew I wanted to tweak them for the holidays. They were a big hit (with the business \u003cem>and\u003c/em> with my sisters) and so we're doing them again this year for Cookie Day. I believe this is the first reoccurring cookie to ever grace the Gordon Family cookie table. And it's worthy I assure you, and I'm excited to share the recipe with you today. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The nice thing about this recipe is that you can do it in stages and the cookies, even when put together, have quite an impressive shelf-life if kept in the fridge (I've kept them for a week and they've been just fine). The dough is a little finicky, and you must allow it to chill for the appropriate amount of time without letting it chill so long that it becomes hard as a rock and you really need to work relatively quickly when rolling them out. But they're no more difficult than any slice-and-bake log cookie when it comes right down to it, and they'll make your house smell like an early Christmas gift.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Picnik-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Picnik-collage.jpg\" alt=\"Making Oreos\" title=\"Making Oreos\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-36148\">\u003c/a>\u003c/p>\n\u003cp>Quickly, when you read the recipe, if you're anything like my own friends and family you're going to want to try and make these without Crisco. Don't. Trust me. I've tried. You need a little Crisco in the filling to help stabilize it. I know some people really hate using it and I get that, but the filling on these cookies will be a relative mess without it. Also, you'll get a feel for this dough the more you make these cookies. But in order to roll it, you need it to be quite firm but not rock hard. If you chill your dough for too long and it does become rock-hard simply put it in the microwave for 20 seconds and knead gently until it's more malleable. Happy holiday baking to all!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/single-oreo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/single-oreo.jpg\" alt=\"single oreo\" title=\"single oreo\" width=\"500\" height=\"317\" class=\"alignnone size-full wp-image-36149\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homemade Peppermint Sandwich Cookies\u003c/strong>\u003cbr>\n\u003cem>For the bittersweet chocolate in this recipe, I use a 60-72% Callebaut in the bakery and a Scharffen Berger semi-sweet chocolate. I splurge and use Valrhona cocoa powder as well. These are the kind of cookies where chocolate is a main ingredient and you really will be able to taste the difference between using a ho-hum chocolate and a really wonderful chocolate. And for the filling: some folks prefer a much sturdier filling than others, so add the confectioner's sugar slowly and know that you'll need to add more or less than the recipe calls for depending on your desired consistency. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 18-20 cookies\u003c/p>\n\u003cp>Prep Time (includes chilling and rolling the dough): 2 hours\u003cbr>\nCook Time: 15 minutes\u003cbr>\nTotal Time: 2 hours, 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor Cookies:\u003cbr>\n1 cup (2 sticks) unsalted butter, melted and cooled slightly\u003cbr>\n1 cup sugar\u003cbr>\n1 1/2 teaspoons vanilla\u003cbr>\n1/2 cup semi-sweet chocolate, melted and cooled slightly\u003cbr>\n1/2 cup bittersweet (60-70%) chocolate, melted and cooled slightly\u003cbr>\n1 egg, room temperature\u003cbr>\n1 3/4 cup all-purpose flour\u003cbr>\n1/4 cup cocoa powder\u003cbr>\n1 tsp. kosher salt\u003cbr>\n1/4 tsp baking soda\u003c/p>\n\u003cp>For Filling:\u003cbr>\n5 ounces vegetable shortening\u003cbr>\n5 tablespoons unsalted butter, cubed and at room temperature\u003cbr>\n2 1/2 cups confectioners sugar, sifted\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon peppermint extract\u003cbr>\n3-4 crushed candy canes, to top\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. In a medium bowl, whisk together the butter and sugar until well combined. Add the chocolate and vanilla and whisk together. Then add the egg and whisk until incorporated.\u003c/p>\n\u003cp>2. In a separate medium bowl, stir together the flour, cocoa powder, salt, and baking soda. Add the flour mixture into the chocolate mixture, stirring slowly with a wooden spoon or your hands (using my hands is easier for me at this point).\u003c/p>\n\u003cp>3. Let the dough firm up at room temperature for 30 minutes.\u003c/p>\n\u003cp>4. Dump dough out onto the counter or another flat surface and gather into one flat disk (just like you would with pie dough). Wrap in plastic wrap and refrigerate for 1 hour.\u003c/p>\n\u003cp>5. Preheat oven to 350 F. Lay one sheet of plastic wrap down on the counter and place to ball of dough on top. Knead it for a moment or two to soften it to the point where it will allow you to roll it out. Place another sheet of plastic wrap on top of the dough (it should be sandwiched at this point) and roll to about 1/8-inch thickness or 1/4 inch thickness for a thicker cookie. Don't stress too much about these measurements -- this will be a little trial and error and you'll learn to eye the thickness for the kind of cookie you want. If the dough becomes too sticky or difficult to work with, put back in the refrigerator for 10-15 minutes. \u003c/p>\n\u003cp>6. Line a cookie sheet with parchment paper and, using a 2-3-inch round cutter, cut out the cookie circles and place them on the sheet. They don’t spread much, so they can be pretty close together. \u003c/p>\n\u003cp>7. Bake for 10 minutes or until the edges are very slightly darkened—this is tough to tell given their already dark color, but you'll want your cookie to be set but still soft in the center. They firm up when cooled. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely before frosting.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. To make the filling: using a hand blender, beat the butter, vegetable shortening, salt and peppermint extract until smooth. Then add the confectioners sugar slowly in 1/2 cup increments until creamy and until the filling reaches the consistency you like, about one minute. Using a piping bag (or just a good old fashioned spoon), pipe a generous portion of filling onto one completely cooled chocolate cookie, dust with crushed candy canes and cover with another chocolate cookie to make a sandwich. \u003c/p>\n\n",
"disqusIdentifier": "36145 http://blogs.kqed.org/bayareabites/?p=36145",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1295,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1449087759,
"excerpt": "Megan Gordon shares her seasonal recipe for Homemade Peppermint Sandwich Cookies. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Megan Gordon shares her seasonal recipe for Homemade Peppermint Sandwich Cookies. ",
"title": "Holiday Cookie Recipe: Peppermint Sandwich Cookies | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Holiday Cookie Recipe: Peppermint Sandwich Cookies",
"datePublished": "2011-12-06T10:09:47-08:00",
"dateModified": "2015-12-02T12:22:39-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "holiday-cookie-recipe-peppermint-sandwich-cookies",
"status": "publish",
"path": "/bayareabites/36145/holiday-cookie-recipe-peppermint-sandwich-cookies",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8523.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8523.jpg\" alt=\"Peppermint Sandwich Cookies\" title=\"Peppermint Sandwich Cookies\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-36146\">\u003c/a>\u003c/p>\n\u003cp>People have firm holiday cookie traditions. If you're my mom, for example, you can't have Christmas without Pfeffernüsse. Growing up, my sisters and I all scowled and made fun of the cookies, calling them \"Heffernutters,\" all the while reaching for the jam thumbprints we loved. My college roommate couldn't have Christmas without her mom's Almond Horns, my best friend growing up loved her grandmother's recipe for Mexican Wedding Cookies, and in skyping with my boyfriend's mother last week I learned all about her infamous Nutmeg Logs. Everyone has one cookie that just does it for them. \u003c/p>\n\u003cp>For me, it never feels quite like Christmas without simple, frosted sugar cookies. Because it's often so busy leading up to the week of Christmas, I usually don't get around to them until the day before when my dad and two sisters gather for the annual \"Cookie Day.\" When my parents divorced twelve years ago, it became important for both to claim what traditions they'd keep and to forge new ones. My mom got Christmas Eve with us, so my dad started \"Cookie Day\" so we could all do something together during the day. On Cookie Day, my sisters and I all choose one cookie recipe we want to try, give my dad a shopping list of ingredients, and gather after lunch on Christmas Eve Day with loads of take-home tins and enthusiasm. We spend the day baking, making hot chocolate and tea, and taking goofy photos.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/spatula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/spatula.jpg\" alt=\"mint frosting\" title=\"mint frosting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36147\">\u003c/a>\u003c/p>\n\u003cp>Last year we made a new cookie that was part of my recipe testing for \u003ca href=\"http://www.margebakery.com/about.html\">Marge\u003c/a> at the time. I did housemade \"oreo's\" as part of my regular line-up but knew I wanted to tweak them for the holidays. They were a big hit (with the business \u003cem>and\u003c/em> with my sisters) and so we're doing them again this year for Cookie Day. I believe this is the first reoccurring cookie to ever grace the Gordon Family cookie table. And it's worthy I assure you, and I'm excited to share the recipe with you today. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The nice thing about this recipe is that you can do it in stages and the cookies, even when put together, have quite an impressive shelf-life if kept in the fridge (I've kept them for a week and they've been just fine). The dough is a little finicky, and you must allow it to chill for the appropriate amount of time without letting it chill so long that it becomes hard as a rock and you really need to work relatively quickly when rolling them out. But they're no more difficult than any slice-and-bake log cookie when it comes right down to it, and they'll make your house smell like an early Christmas gift.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Picnik-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Picnik-collage.jpg\" alt=\"Making Oreos\" title=\"Making Oreos\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-36148\">\u003c/a>\u003c/p>\n\u003cp>Quickly, when you read the recipe, if you're anything like my own friends and family you're going to want to try and make these without Crisco. Don't. Trust me. I've tried. You need a little Crisco in the filling to help stabilize it. I know some people really hate using it and I get that, but the filling on these cookies will be a relative mess without it. Also, you'll get a feel for this dough the more you make these cookies. But in order to roll it, you need it to be quite firm but not rock hard. If you chill your dough for too long and it does become rock-hard simply put it in the microwave for 20 seconds and knead gently until it's more malleable. Happy holiday baking to all!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/single-oreo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/single-oreo.jpg\" alt=\"single oreo\" title=\"single oreo\" width=\"500\" height=\"317\" class=\"alignnone size-full wp-image-36149\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homemade Peppermint Sandwich Cookies\u003c/strong>\u003cbr>\n\u003cem>For the bittersweet chocolate in this recipe, I use a 60-72% Callebaut in the bakery and a Scharffen Berger semi-sweet chocolate. I splurge and use Valrhona cocoa powder as well. These are the kind of cookies where chocolate is a main ingredient and you really will be able to taste the difference between using a ho-hum chocolate and a really wonderful chocolate. And for the filling: some folks prefer a much sturdier filling than others, so add the confectioner's sugar slowly and know that you'll need to add more or less than the recipe calls for depending on your desired consistency. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 18-20 cookies\u003c/p>\n\u003cp>Prep Time (includes chilling and rolling the dough): 2 hours\u003cbr>\nCook Time: 15 minutes\u003cbr>\nTotal Time: 2 hours, 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor Cookies:\u003cbr>\n1 cup (2 sticks) unsalted butter, melted and cooled slightly\u003cbr>\n1 cup sugar\u003cbr>\n1 1/2 teaspoons vanilla\u003cbr>\n1/2 cup semi-sweet chocolate, melted and cooled slightly\u003cbr>\n1/2 cup bittersweet (60-70%) chocolate, melted and cooled slightly\u003cbr>\n1 egg, room temperature\u003cbr>\n1 3/4 cup all-purpose flour\u003cbr>\n1/4 cup cocoa powder\u003cbr>\n1 tsp. kosher salt\u003cbr>\n1/4 tsp baking soda\u003c/p>\n\u003cp>For Filling:\u003cbr>\n5 ounces vegetable shortening\u003cbr>\n5 tablespoons unsalted butter, cubed and at room temperature\u003cbr>\n2 1/2 cups confectioners sugar, sifted\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon peppermint extract\u003cbr>\n3-4 crushed candy canes, to top\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. In a medium bowl, whisk together the butter and sugar until well combined. Add the chocolate and vanilla and whisk together. Then add the egg and whisk until incorporated.\u003c/p>\n\u003cp>2. In a separate medium bowl, stir together the flour, cocoa powder, salt, and baking soda. Add the flour mixture into the chocolate mixture, stirring slowly with a wooden spoon or your hands (using my hands is easier for me at this point).\u003c/p>\n\u003cp>3. Let the dough firm up at room temperature for 30 minutes.\u003c/p>\n\u003cp>4. Dump dough out onto the counter or another flat surface and gather into one flat disk (just like you would with pie dough). Wrap in plastic wrap and refrigerate for 1 hour.\u003c/p>\n\u003cp>5. Preheat oven to 350 F. Lay one sheet of plastic wrap down on the counter and place to ball of dough on top. Knead it for a moment or two to soften it to the point where it will allow you to roll it out. Place another sheet of plastic wrap on top of the dough (it should be sandwiched at this point) and roll to about 1/8-inch thickness or 1/4 inch thickness for a thicker cookie. Don't stress too much about these measurements -- this will be a little trial and error and you'll learn to eye the thickness for the kind of cookie you want. If the dough becomes too sticky or difficult to work with, put back in the refrigerator for 10-15 minutes. \u003c/p>\n\u003cp>6. Line a cookie sheet with parchment paper and, using a 2-3-inch round cutter, cut out the cookie circles and place them on the sheet. They don’t spread much, so they can be pretty close together. \u003c/p>\n\u003cp>7. Bake for 10 minutes or until the edges are very slightly darkened—this is tough to tell given their already dark color, but you'll want your cookie to be set but still soft in the center. They firm up when cooled. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely before frosting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. To make the filling: using a hand blender, beat the butter, vegetable shortening, salt and peppermint extract until smooth. Then add the confectioners sugar slowly in 1/2 cup increments until creamy and until the filling reaches the consistency you like, about one minute. Using a piping bag (or just a good old fashioned spoon), pipe a generous portion of filling onto one completely cooled chocolate cookie, dust with crushed candy canes and cover with another chocolate cookie to make a sandwich. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36145/holiday-cookie-recipe-peppermint-sandwich-cookies",
"authors": [
"5072"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_1516",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_3623",
"bayareabites_558",
"bayareabites_8661",
"bayareabites_8453"
],
"featImg": "bayareabites_36146",
"label": "bayareabites_15122"
},
"bayareabites_36101": {
"type": "posts",
"id": "bayareabites_36101",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36101",
"score": null,
"sort": [
1323025279000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1323025279,
"format": "aside",
"disqusTitle": "Holiday Cocktails for a Crowd",
"title": "Holiday Cocktails for a Crowd",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\" alt=\"holiday cocktails\" title=\"holiday cocktails\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36165\">\u003c/a>\u003cbr>\n\u003cem>Photos by Suzanne Husky/Walter Kim\u003c/em>\u003c/p>\n\u003cp>Happy holidays! December has barely begun, but the icicle lights are twinkling from your neighbor's porch, your corner dive has roped the bar mirror with tinsel, and you can't dash into the supermarket for a quart of eggnog without drowning in the Destiny's Child version of \"\u003ca href=\"http://www.youtube.com/watch?v=tfxD3WY_de8\">The Little Drummer Boy\u003c/a>.\" Who wouldn't need a drink to get through to New Year's? \u003c/p>\n\u003cp>These long (and, until the solstice on the 23rd, getting longer) dark nights have one great solace: the hot toddy. Something hot, something sweet, something spiced, something strong: a winter warmer to toast you down to your toes. Such drinks can be made in quantity and set out in a slow-cooker (or crock pot) to stay warm, perfuming your whole house like holiday heaven. Certain ones, like the peppermint hot chocolate and bourbon cider described below, can be made non-alcoholic, with a bottle on the side so guests can spike to taste (or not). \u003c/p>\n\u003cp>The only drawback? These aren't wild and crazy drinks; a couple rounds of mulled wine and your guests will want only to snuggle up like kittens and take a nice cozy nap in front of the fire. Then again, a little cuddling might be just right at this time of year; why else the velvet pants, silk shirts, and cashmere sweaters, if not for a little \u003ca href=\"http://en.wikipedia.org/wiki/Negus_%28drink%29\">negus\u003c/a>-fueled petting? If it worked for Mrs. \u003ca href=\"http://en.wikipedia.org/wiki/Mrs._Fezziwig\">Fezziwig\u003c/a>, it can work for you. \u003c/p>\n\u003cp>\u003cstrong>Mulled Wine\u003c/strong>\u003cbr>\nThe reward for freezing through a damp, grey winter in Paris? Hot wine, known as \u003cem>vin chaud\u003c/em>, served in small stemmed glasses topped with a slice of orange, aromatically steaming in every corner bar. Whether you call it mulled wine, \u003cem>vin chaud,\u003c/em> or \u003cem>gluhwein,\u003c/em> it boils down to the same thing: red wine, lightly sweetened and simmered gently with cinnamon, cloves, allspice, and lemon or orange peel, tastingly beautifully of winter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few tricks: always use fresh, whole spices (cinnamon sticks, whole allspice berries, whole cloves), since powdered spices can clump up and muddy the drink. (No reason to buy a fancy tin of \"mulling spices\" either; get them by the inexpensive bagful in the bulk department of your favorite grocery store and combine to taste at home.) Shave off thin curls of citrus peel, colored part only, without the bitter white pith. For the best flavor, make a simple syrup of 1 part water to 1 part sugar (or honey). Bring this to a simmer in a medium pot. When sugar is dissolved, add your spices and peels, and simmer gently for 10-15 minutes. Fill a larger pot with as much decent, robust red wine as you need. (Don't use sour stuff that's been sitting open on the counter for a week, and don't use 2-Buck Chuck; there's not enough sugar and cinnamon in the world to make that taste good.) Add the spice syrup and bring to just under a boil. Let it warm over low heat for 10-15 minutes. Taste for sweetness and balance. Serve topped with thin slices of orange or lemon. Peg each fruit slice with a few cloves. \u003c/p>\n\u003cp>\u003cstrong>Negus\u003c/strong>\u003cbr>\nA Regency-era drink that crops up in many 18th and 19th century novels, from Jane Austen's \u003cem>Mansfield Park \u003c/em>and Charlotte Bronte's \u003cem>Wuthering Heights\u003c/em> to Charles Dickens' \u003cem>A Christmas Carol.\u003c/em> Basically, it's a variation on the mulled wine above, using a strong, sweet, fortified wine, usually port, instead regular red wine. \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/12/02/hot-toddies-at-the-beagle-in-the-east-village/\">The Beagle\u003c/a>, a hot spot in New York City's East Village, makes theirs with Madeira (George Washington's favored tipple), updated with star anise. Typically, this would have been heated by plunging a hot poker into the drink. In a large, heavy pot, combine 1 bottle of ruby port or Madeira with sugar to taste (start with 1 1/2 tablespoons and add from there) and the rind and juice of one lemon, and 3 \"stars\" of star anise. Heat until steaming (but not boiling). Port packs a punch; you'll probably want to thin this with 1 cup very hot water. Taste for balance. Serve topped with thin slices of lemon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\" alt=\"cocoa\" title=\"cocoa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Candy-Cane Hot Cocoa\u003c/strong>\u003cbr>\nIs this a cocktail or a dessert? If anyone goes caroling any more, this is the drink you want warming you up before and after all those choruses of \u003ca href=\"http://en.wikipedia.org/wiki/Good_King_Wenceslas\">Good King Wenceslas\u003c/a>. At this time of year, it's also a fun after-meal alternative. By mid-December, everyone's been hitting the cookie parties pretty hard. Save yourself the time and butter and bring out steaming mugs of this for dessert instead. If you're not happy unless you have a kitchen project in hand, make \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94144409\">homemade marshmallows\u003c/a>; otherwise, just put out a bowl of fresh whipped cream (use Straus Family Creamery's organic cream in the fat little glass bottle: \u003ca href=\"http://www.strausfamilycreamery.com/?title=cream-top%20milk\">the best\u003c/a>.) \u003c/p>\n\u003cp>Now, however much watery Swiss Miss out of the foil packet may inspire nostalgia for ice-rinks past, \u003cem>do not use\u003c/em> cocoa mix to make this. You know what you need to make really delicious hot cocoa? Three things: milk, unsweetened cocoa powder, and sugar. You put these things in a pot. You heat them up. You whisk them around a little until they're smooth and steaming, and there! You did it. \u003c/p>\n\u003cp>If you want a very rich drink, you can make \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">hot chocolate\u003c/a> from (what else?) milk, cream, and chopped chocolate. But honestly, drinking this kind of chocolate can be like scarfing a whole handful of melted truffles. Delicious, yes, but packing a wallop. What you want for a party is a \u003ca href=\"http://beeradvocate.com/articles/653\">session drink\u003c/a>, something you can sip by the mugful without going into cocoa-butter overload. \u003c/p>\n\u003cp>So, to make good hot cocoa, start with good, unsweetened cocoa powder; I like Droste, Valhrona, or Guittard. (Yes, Hershey's and Nestle's are cheaper and always available, but they're also bland as dust.) Whole milk makes the tastiest cocoa, but if you're using 1% or 2%, you can boost the flavor by using light-brown sugar instead of white. (Skim milk makes a flat-tasting, watery cocoa.) You can add a little grated semi-sweet or bittersweet chocolate for richness, a splash of vanilla extract for extra flavor. If you must use a mix, Ghirardelli's sweet ground chocolate and cocoa is good, if a little oversweet for a grown-up beverage like this. And of course, those who don't imbibe can drink it straight; making it from scratch makes it good enough to drink with nothing more than a marshmallow or cool dollop of cream on top. \u003c/p>\n\u003cp>How to do it: In a large saucepan over medium heat, whisk together 1 cup water with 1 1/2 cups unsweetened cocoa powder and 1 1/4 cups sugar. Whisk vigorously until mixture boils and comes together into a hot-fudgey syrup. Whisk in 1 gallon regular milk. Heat until steaming (don't boil) and taste for sweetness, adding more sugar as necessary. Remove from heat. Add 2 teaspoons of vanilla extract. For non-alcoholic cocoa, add 1 tablespoon peppermint extract, or to taste. For spiked cocoa, add a few gluggs of peppermint schnapps, or just put out the bottle and let guests spike to taste. Pour into mugs and hang a mini-candy cane off the rim. Top with marshmallows or fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\" alt=\"cider\" title=\"cider\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36168\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bourbon Cider \u003c/strong>\u003c/p>\n\u003cp>Do you really need a recipe? Hot or cold apple cider, spiked with good bourbon. If you're serving it cold, add a dash of cinnamon to a saucerful of sugar. Run a halved orange around the rim of each glass, then dunk the rim in cinnamon sugar. Shake the cider and bourbon together (or just pour in and stir) and pour into the rimmed glass. \u003c/p>\n\u003cp>For mulled bourbon cider, warm up your cider until hot but not boiling. Add a handful of cinnamon sticks and a few peel-on, thin slices of orange. Do not let the cider boil! Pour into mugs and top up with bourbon to taste, putting a cinnamon stick in each mug. For best results, use fresh, refrigerated cider (I love the cider made by \u003ca href=\"http://rainboworchards.co/\">Rainbow Orchard\u003c/a> in Camino, available at many local farmers' markets), not apple juice or jarred cider. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36169\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wakeup Eggnog\u003c/strong>\u003c/p>\n\u003cp>Not every holiday cocktail needs to be warm. What this drink lacks in heat, it more than makes up for in richness. This is the cashmere of holiday drinks: lush, lavish, and posh. Now, egg nog, like fruitcake, has a bad reputation, mostly because the cheap stuff you find in the supermarket is just awful, full of fake flavorings and gunky thickeners. Read the ingredients and you will, rightfully, recoil. You have two options for good nog: make it yourself--not so hard if you've ever made custard--using this \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> recipe, or Anna Thomas's \u003ca href=\"http://susiebright.blogs.com/susiehomebreaker/2007/12/eggnog-to-die-f.html\">eggnog recipe\u003c/a>, a favorite of erotica writer and cultural critic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a>. Or, buy a few quarts of the pale, lovely, elegant eggnog made by \u003ca href=\"http://strausfamilycreamery.com/?id=20&pcid=1&pid=7&find=eggnog#j7\">Straus Family Creamery.\u003c/a> The ingredients are what you'd use at home: milk, cream, eggs, sugar, nutmeg, all organic, and nothing else.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> Whichever recipe you choose, make it with half the amount of rum, bourbon, or whiskey called for, substituting a coffee liqueur like Kahlua for the other half. (Or just put out the Kahlua bottle alongside the bowl and let guests add to taste.) It's the perfect holiday pick-me-up; while the milk, cream, and alcohol relaxes you, the caffeine and sugar perk you up. This is the kind of brunch drink that seems like a great idea at the time, but be warned: it can flatten your guests for the rest of the day. But if you ever needed an excuse for an all-day Christmas movie-marathon (\u003ca href=\"http://vimeo.com/2434215\">\"Herbie doesn't like to make toys!\"\u003c/a>), a generous supply of this eggnog will supply it. Cheers! \u003c/p>\n\n",
"disqusIdentifier": "36101 http://blogs.kqed.org/bayareabites/?p=36101",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1661,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1449087760,
"excerpt": "Dust off the punch bowl! Jazz up the crock-pot! Holiday cocktails to bring warmth and cheer to the whole party. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Dust off the punch bowl! Jazz up the crock-pot! Holiday cocktails to bring warmth and cheer to the whole party. ",
"title": "Holiday Cocktails for a Crowd | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Holiday Cocktails for a Crowd",
"datePublished": "2011-12-04T11:01:19-08:00",
"dateModified": "2015-12-02T12:22:40-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "holiday-cocktails-for-a-crowd",
"status": "publish",
"path": "/bayareabites/36101/holiday-cocktails-for-a-crowd",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\" alt=\"holiday cocktails\" title=\"holiday cocktails\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36165\">\u003c/a>\u003cbr>\n\u003cem>Photos by Suzanne Husky/Walter Kim\u003c/em>\u003c/p>\n\u003cp>Happy holidays! December has barely begun, but the icicle lights are twinkling from your neighbor's porch, your corner dive has roped the bar mirror with tinsel, and you can't dash into the supermarket for a quart of eggnog without drowning in the Destiny's Child version of \"\u003ca href=\"http://www.youtube.com/watch?v=tfxD3WY_de8\">The Little Drummer Boy\u003c/a>.\" Who wouldn't need a drink to get through to New Year's? \u003c/p>\n\u003cp>These long (and, until the solstice on the 23rd, getting longer) dark nights have one great solace: the hot toddy. Something hot, something sweet, something spiced, something strong: a winter warmer to toast you down to your toes. Such drinks can be made in quantity and set out in a slow-cooker (or crock pot) to stay warm, perfuming your whole house like holiday heaven. Certain ones, like the peppermint hot chocolate and bourbon cider described below, can be made non-alcoholic, with a bottle on the side so guests can spike to taste (or not). \u003c/p>\n\u003cp>The only drawback? These aren't wild and crazy drinks; a couple rounds of mulled wine and your guests will want only to snuggle up like kittens and take a nice cozy nap in front of the fire. Then again, a little cuddling might be just right at this time of year; why else the velvet pants, silk shirts, and cashmere sweaters, if not for a little \u003ca href=\"http://en.wikipedia.org/wiki/Negus_%28drink%29\">negus\u003c/a>-fueled petting? If it worked for Mrs. \u003ca href=\"http://en.wikipedia.org/wiki/Mrs._Fezziwig\">Fezziwig\u003c/a>, it can work for you. \u003c/p>\n\u003cp>\u003cstrong>Mulled Wine\u003c/strong>\u003cbr>\nThe reward for freezing through a damp, grey winter in Paris? Hot wine, known as \u003cem>vin chaud\u003c/em>, served in small stemmed glasses topped with a slice of orange, aromatically steaming in every corner bar. Whether you call it mulled wine, \u003cem>vin chaud,\u003c/em> or \u003cem>gluhwein,\u003c/em> it boils down to the same thing: red wine, lightly sweetened and simmered gently with cinnamon, cloves, allspice, and lemon or orange peel, tastingly beautifully of winter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few tricks: always use fresh, whole spices (cinnamon sticks, whole allspice berries, whole cloves), since powdered spices can clump up and muddy the drink. (No reason to buy a fancy tin of \"mulling spices\" either; get them by the inexpensive bagful in the bulk department of your favorite grocery store and combine to taste at home.) Shave off thin curls of citrus peel, colored part only, without the bitter white pith. For the best flavor, make a simple syrup of 1 part water to 1 part sugar (or honey). Bring this to a simmer in a medium pot. When sugar is dissolved, add your spices and peels, and simmer gently for 10-15 minutes. Fill a larger pot with as much decent, robust red wine as you need. (Don't use sour stuff that's been sitting open on the counter for a week, and don't use 2-Buck Chuck; there's not enough sugar and cinnamon in the world to make that taste good.) Add the spice syrup and bring to just under a boil. Let it warm over low heat for 10-15 minutes. Taste for sweetness and balance. Serve topped with thin slices of orange or lemon. Peg each fruit slice with a few cloves. \u003c/p>\n\u003cp>\u003cstrong>Negus\u003c/strong>\u003cbr>\nA Regency-era drink that crops up in many 18th and 19th century novels, from Jane Austen's \u003cem>Mansfield Park \u003c/em>and Charlotte Bronte's \u003cem>Wuthering Heights\u003c/em> to Charles Dickens' \u003cem>A Christmas Carol.\u003c/em> Basically, it's a variation on the mulled wine above, using a strong, sweet, fortified wine, usually port, instead regular red wine. \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/12/02/hot-toddies-at-the-beagle-in-the-east-village/\">The Beagle\u003c/a>, a hot spot in New York City's East Village, makes theirs with Madeira (George Washington's favored tipple), updated with star anise. Typically, this would have been heated by plunging a hot poker into the drink. In a large, heavy pot, combine 1 bottle of ruby port or Madeira with sugar to taste (start with 1 1/2 tablespoons and add from there) and the rind and juice of one lemon, and 3 \"stars\" of star anise. Heat until steaming (but not boiling). Port packs a punch; you'll probably want to thin this with 1 cup very hot water. Taste for balance. Serve topped with thin slices of lemon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\" alt=\"cocoa\" title=\"cocoa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Candy-Cane Hot Cocoa\u003c/strong>\u003cbr>\nIs this a cocktail or a dessert? If anyone goes caroling any more, this is the drink you want warming you up before and after all those choruses of \u003ca href=\"http://en.wikipedia.org/wiki/Good_King_Wenceslas\">Good King Wenceslas\u003c/a>. At this time of year, it's also a fun after-meal alternative. By mid-December, everyone's been hitting the cookie parties pretty hard. Save yourself the time and butter and bring out steaming mugs of this for dessert instead. If you're not happy unless you have a kitchen project in hand, make \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94144409\">homemade marshmallows\u003c/a>; otherwise, just put out a bowl of fresh whipped cream (use Straus Family Creamery's organic cream in the fat little glass bottle: \u003ca href=\"http://www.strausfamilycreamery.com/?title=cream-top%20milk\">the best\u003c/a>.) \u003c/p>\n\u003cp>Now, however much watery Swiss Miss out of the foil packet may inspire nostalgia for ice-rinks past, \u003cem>do not use\u003c/em> cocoa mix to make this. You know what you need to make really delicious hot cocoa? Three things: milk, unsweetened cocoa powder, and sugar. You put these things in a pot. You heat them up. You whisk them around a little until they're smooth and steaming, and there! You did it. \u003c/p>\n\u003cp>If you want a very rich drink, you can make \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">hot chocolate\u003c/a> from (what else?) milk, cream, and chopped chocolate. But honestly, drinking this kind of chocolate can be like scarfing a whole handful of melted truffles. Delicious, yes, but packing a wallop. What you want for a party is a \u003ca href=\"http://beeradvocate.com/articles/653\">session drink\u003c/a>, something you can sip by the mugful without going into cocoa-butter overload. \u003c/p>\n\u003cp>So, to make good hot cocoa, start with good, unsweetened cocoa powder; I like Droste, Valhrona, or Guittard. (Yes, Hershey's and Nestle's are cheaper and always available, but they're also bland as dust.) Whole milk makes the tastiest cocoa, but if you're using 1% or 2%, you can boost the flavor by using light-brown sugar instead of white. (Skim milk makes a flat-tasting, watery cocoa.) You can add a little grated semi-sweet or bittersweet chocolate for richness, a splash of vanilla extract for extra flavor. If you must use a mix, Ghirardelli's sweet ground chocolate and cocoa is good, if a little oversweet for a grown-up beverage like this. And of course, those who don't imbibe can drink it straight; making it from scratch makes it good enough to drink with nothing more than a marshmallow or cool dollop of cream on top. \u003c/p>\n\u003cp>How to do it: In a large saucepan over medium heat, whisk together 1 cup water with 1 1/2 cups unsweetened cocoa powder and 1 1/4 cups sugar. Whisk vigorously until mixture boils and comes together into a hot-fudgey syrup. Whisk in 1 gallon regular milk. Heat until steaming (don't boil) and taste for sweetness, adding more sugar as necessary. Remove from heat. Add 2 teaspoons of vanilla extract. For non-alcoholic cocoa, add 1 tablespoon peppermint extract, or to taste. For spiked cocoa, add a few gluggs of peppermint schnapps, or just put out the bottle and let guests spike to taste. Pour into mugs and hang a mini-candy cane off the rim. Top with marshmallows or fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\" alt=\"cider\" title=\"cider\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36168\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bourbon Cider \u003c/strong>\u003c/p>\n\u003cp>Do you really need a recipe? Hot or cold apple cider, spiked with good bourbon. If you're serving it cold, add a dash of cinnamon to a saucerful of sugar. Run a halved orange around the rim of each glass, then dunk the rim in cinnamon sugar. Shake the cider and bourbon together (or just pour in and stir) and pour into the rimmed glass. \u003c/p>\n\u003cp>For mulled bourbon cider, warm up your cider until hot but not boiling. Add a handful of cinnamon sticks and a few peel-on, thin slices of orange. Do not let the cider boil! Pour into mugs and top up with bourbon to taste, putting a cinnamon stick in each mug. For best results, use fresh, refrigerated cider (I love the cider made by \u003ca href=\"http://rainboworchards.co/\">Rainbow Orchard\u003c/a> in Camino, available at many local farmers' markets), not apple juice or jarred cider. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36169\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wakeup Eggnog\u003c/strong>\u003c/p>\n\u003cp>Not every holiday cocktail needs to be warm. What this drink lacks in heat, it more than makes up for in richness. This is the cashmere of holiday drinks: lush, lavish, and posh. Now, egg nog, like fruitcake, has a bad reputation, mostly because the cheap stuff you find in the supermarket is just awful, full of fake flavorings and gunky thickeners. Read the ingredients and you will, rightfully, recoil. You have two options for good nog: make it yourself--not so hard if you've ever made custard--using this \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> recipe, or Anna Thomas's \u003ca href=\"http://susiebright.blogs.com/susiehomebreaker/2007/12/eggnog-to-die-f.html\">eggnog recipe\u003c/a>, a favorite of erotica writer and cultural critic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a>. Or, buy a few quarts of the pale, lovely, elegant eggnog made by \u003ca href=\"http://strausfamilycreamery.com/?id=20&pcid=1&pid=7&find=eggnog#j7\">Straus Family Creamery.\u003c/a> The ingredients are what you'd use at home: milk, cream, eggs, sugar, nutmeg, all organic, and nothing else.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Whichever recipe you choose, make it with half the amount of rum, bourbon, or whiskey called for, substituting a coffee liqueur like Kahlua for the other half. (Or just put out the Kahlua bottle alongside the bowl and let guests add to taste.) It's the perfect holiday pick-me-up; while the milk, cream, and alcohol relaxes you, the caffeine and sugar perk you up. This is the kind of brunch drink that seems like a great idea at the time, but be warned: it can flatten your guests for the rest of the day. But if you ever needed an excuse for an all-day Christmas movie-marathon (\u003ca href=\"http://vimeo.com/2434215\">\"Herbie doesn't like to make toys!\"\u003c/a>), a generous supply of this eggnog will supply it. Cheers! \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36101/holiday-cocktails-for-a-crowd",
"authors": [
"5038"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_752",
"bayareabites_1244",
"bayareabites_1763",
"bayareabites_119"
],
"tags": [
"bayareabites_799",
"bayareabites_558",
"bayareabites_14760",
"bayareabites_3138",
"bayareabites_8548"
],
"featImg": "bayareabites_36165",
"label": "bayareabites_15122"
},
"bayareabites_35484": {
"type": "posts",
"id": "bayareabites_35484",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35484",
"score": null,
"sort": [
1322838051000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1322838051,
"format": "aside",
"disqusTitle": "Rejoice: Arizmendi Bakery's Remarkable Fruitcake",
"title": "Rejoice: Arizmendi Bakery's Remarkable Fruitcake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-36006\">\u003c/a>\u003cbr>\nFruitcake gets a bad rap. You ask anyone from young to old and they’ll turn up their nose, proclaiming that it’s “dry” or “heavy” or that they’re scared of those neon-colored fruits. Well the times have changed and fruitcake, if made well, can be moist, a little bit boozy and incredibly tasty. At least that’s the case at \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a> on 9th Avenue in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36009\">\u003c/a>\u003cbr>\n\u003cem>Happy Arizmendi bakers: Erin Singer, Suet Cheng, Aeri Swendson\u003c/em>\u003c/p>\n\u003cp>While it seems like many of our families avoid fruitcake, it's been around for quite some time. In fact, the name can actually be traced back as far as the Middle Ages with the oldest reference going back to Roman times where they often included pomegranate seeds, pine nuts, and raisins. Since the bread is preserved with high levels of booze, crusaders and hunters were rumored to have carried this type of cake to sustain themselves over long periods of time away from home. All of the neon-colored fruits that folks fear today came much later down the line.\u003c/p>\n\u003cp>At Arizmendi, you won’t see any of those dried fruits either. Instead, you’ll find small warmly-scented loaves packed with dried fruits and nuts from \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery \u003c/a>across town. They use currants, lemon zest, orange zest, raisins, papaya, pineapple, apricots, almonds and cherries along with a smattering of spices like cloves, cinnamon, nutmeg and allspice. If you haven’t yet tried it, this is your year. The 9th Avenue location is doing 400 small loaves and they sell out quickly, so make sure to get down there beginning the first week of December to snag yours. They’ll hold until whenever you’re ready to serve it (the brandy functions as a preserver) -- some of the staff actually hang onto their loaves year after year and come in to re-dip them during the annual fruitcake-dipping process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\" alt=\"arizmendi fruitcake\" title=\"arizmendi fruitcake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36010\">\u003c/a>\u003cbr>\n\u003cem>The fruitcake-making process at Arizmendi\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what’s the secret? The best fruitcakes are started months in advance and dipped in liquor numerous times to allow the flavors to really mature and develop. Arizmendi began making the fruitcakes well over two months ago and they go through a three-dip cycle in brandy. First, the staff spends time cutting up all of the dried fruits, making the dough, and folding it all together. Suet Cheng says, “It’s mostly fruit and just enough batter to hold it altogether.\" Baker Erin Singer confirms that it’s almost like a scone dough, packed with so many fruits and nuts that it's really barely held together. After all of the dry ingredients are combined, it’s baked and they allow it to cool for 10-20 minutes. While it’s warm they do the first soak in brandy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\" alt=\"fruitcake\" title=\"fruitcake\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-36011\">\u003c/a>\u003cbr>\n\u003cem>Sneaking a taste of Arizmendi's fruitcake\u003c/em>\u003c/p>\n\u003cp>The first soak is the longest, meaning they allow each loaf to hang out for 4-5 minutes in the tub of brandy. Erin says, “they soak it up like crazy the first time around.” The subsequent soakings are for a shorter amount of time, usually 1-2 minutes. After soaking, the bakers wrap the loaves in cheesecloth and plastic wrap and store them for a month. When it’s time to re-dip, they take off the plastic and re-dip with the cheesecloth still on. \u003c/p>\n\u003cp>I had the chance to try the fruitcake after its last dipping and it was boozier than it will be when you buy it because it was straight out of the brandy. Chatting with the head baker over a cup of coffee and a small slice, I told her how it was the best fruitcake I'd ever had. In fact, I didn't realize fruitcake could be this good. If you could compare the flavor to a color, it’d be the deepest amber imaginable: intensely warm yet simultaneously dark and boozy and packed with chunks of fruit and nuts. And they’re heavy! With each soaking they take on more and more of the liquid making them incredibly moist and dense but in a \u003cem>wonderful-with-coffee\u003c/em> way, not a \u003cem>like-a-rock\u003c/em> way. \u003c/p>\n\u003cp>Sure, people do it differently. And it’s been done for hundreds of years which is why, I think, I’m so drawn to fruitcake. The thought that grandmothers and farm hands were dipping fruitcakes in much the same way that I experienced on this sunny San Francisco morning seems important to me. It’s a continuation of a holiday tradition that holds a lot of meaning for some, and little for others. If it’s not part of your cultural or family tradition, I encourage you to make some changes this year. I sure am. \u003c/p>\n\u003cp>\u003cstrong>Get Your Fruitcake:\u003c/strong>\u003cbr>\nFruitcakes will go on sale the first week of December and you can call and order one/reserve or just walk in and pick one up. The earlier, the better; they do sell out. Each fruitcake is $14. \u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Avenue (between Irving and Judah)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415)566-3117\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nTuesday-Friday: 7am-7pm\u003cbr>\nSaturday-Sunday: 7:30am-6pm\u003cbr>\nMonday: CLOSED\u003c/p>\n\n",
"disqusIdentifier": "35484 http://blogs.kqed.org/bayareabites/?p=35484",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/02/rejoice-arizmendi-bakerys-remarkable-fruitcake/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 892,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1322954407,
"excerpt": "Megan Gordon demystifies fruitcake at San Francisco's Arizmendi Bakery. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Megan Gordon demystifies fruitcake at San Francisco's Arizmendi Bakery. ",
"title": "Rejoice: Arizmendi Bakery's Remarkable Fruitcake | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rejoice: Arizmendi Bakery's Remarkable Fruitcake",
"datePublished": "2011-12-02T07:00:51-08:00",
"dateModified": "2011-12-03T15:20:07-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "rejoice-arizmendi-bakerys-remarkable-fruitcake",
"status": "publish",
"path": "/bayareabites/35484/rejoice-arizmendi-bakerys-remarkable-fruitcake",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-36006\">\u003c/a>\u003cbr>\nFruitcake gets a bad rap. You ask anyone from young to old and they’ll turn up their nose, proclaiming that it’s “dry” or “heavy” or that they’re scared of those neon-colored fruits. Well the times have changed and fruitcake, if made well, can be moist, a little bit boozy and incredibly tasty. At least that’s the case at \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a> on 9th Avenue in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36009\">\u003c/a>\u003cbr>\n\u003cem>Happy Arizmendi bakers: Erin Singer, Suet Cheng, Aeri Swendson\u003c/em>\u003c/p>\n\u003cp>While it seems like many of our families avoid fruitcake, it's been around for quite some time. In fact, the name can actually be traced back as far as the Middle Ages with the oldest reference going back to Roman times where they often included pomegranate seeds, pine nuts, and raisins. Since the bread is preserved with high levels of booze, crusaders and hunters were rumored to have carried this type of cake to sustain themselves over long periods of time away from home. All of the neon-colored fruits that folks fear today came much later down the line.\u003c/p>\n\u003cp>At Arizmendi, you won’t see any of those dried fruits either. Instead, you’ll find small warmly-scented loaves packed with dried fruits and nuts from \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery \u003c/a>across town. They use currants, lemon zest, orange zest, raisins, papaya, pineapple, apricots, almonds and cherries along with a smattering of spices like cloves, cinnamon, nutmeg and allspice. If you haven’t yet tried it, this is your year. The 9th Avenue location is doing 400 small loaves and they sell out quickly, so make sure to get down there beginning the first week of December to snag yours. They’ll hold until whenever you’re ready to serve it (the brandy functions as a preserver) -- some of the staff actually hang onto their loaves year after year and come in to re-dip them during the annual fruitcake-dipping process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\" alt=\"arizmendi fruitcake\" title=\"arizmendi fruitcake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36010\">\u003c/a>\u003cbr>\n\u003cem>The fruitcake-making process at Arizmendi\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what’s the secret? The best fruitcakes are started months in advance and dipped in liquor numerous times to allow the flavors to really mature and develop. Arizmendi began making the fruitcakes well over two months ago and they go through a three-dip cycle in brandy. First, the staff spends time cutting up all of the dried fruits, making the dough, and folding it all together. Suet Cheng says, “It’s mostly fruit and just enough batter to hold it altogether.\" Baker Erin Singer confirms that it’s almost like a scone dough, packed with so many fruits and nuts that it's really barely held together. After all of the dry ingredients are combined, it’s baked and they allow it to cool for 10-20 minutes. While it’s warm they do the first soak in brandy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\" alt=\"fruitcake\" title=\"fruitcake\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-36011\">\u003c/a>\u003cbr>\n\u003cem>Sneaking a taste of Arizmendi's fruitcake\u003c/em>\u003c/p>\n\u003cp>The first soak is the longest, meaning they allow each loaf to hang out for 4-5 minutes in the tub of brandy. Erin says, “they soak it up like crazy the first time around.” The subsequent soakings are for a shorter amount of time, usually 1-2 minutes. After soaking, the bakers wrap the loaves in cheesecloth and plastic wrap and store them for a month. When it’s time to re-dip, they take off the plastic and re-dip with the cheesecloth still on. \u003c/p>\n\u003cp>I had the chance to try the fruitcake after its last dipping and it was boozier than it will be when you buy it because it was straight out of the brandy. Chatting with the head baker over a cup of coffee and a small slice, I told her how it was the best fruitcake I'd ever had. In fact, I didn't realize fruitcake could be this good. If you could compare the flavor to a color, it’d be the deepest amber imaginable: intensely warm yet simultaneously dark and boozy and packed with chunks of fruit and nuts. And they’re heavy! With each soaking they take on more and more of the liquid making them incredibly moist and dense but in a \u003cem>wonderful-with-coffee\u003c/em> way, not a \u003cem>like-a-rock\u003c/em> way. \u003c/p>\n\u003cp>Sure, people do it differently. And it’s been done for hundreds of years which is why, I think, I’m so drawn to fruitcake. The thought that grandmothers and farm hands were dipping fruitcakes in much the same way that I experienced on this sunny San Francisco morning seems important to me. It’s a continuation of a holiday tradition that holds a lot of meaning for some, and little for others. If it’s not part of your cultural or family tradition, I encourage you to make some changes this year. I sure am. \u003c/p>\n\u003cp>\u003cstrong>Get Your Fruitcake:\u003c/strong>\u003cbr>\nFruitcakes will go on sale the first week of December and you can call and order one/reserve or just walk in and pick one up. The earlier, the better; they do sell out. Each fruitcake is $14. \u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Avenue (between Irving and Judah)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415)566-3117\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nTuesday-Friday: 7am-7pm\u003cbr>\nSaturday-Sunday: 7:30am-6pm\u003cbr>\nMonday: CLOSED\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35484/rejoice-arizmendi-bakerys-remarkable-fruitcake",
"authors": [
"5072"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_723",
"bayareabites_9955",
"bayareabites_558",
"bayareabites_1694",
"bayareabites_8603"
],
"featImg": "bayareabites_36011",
"label": "bayareabites"
},
"bayareabites_35920": {
"type": "posts",
"id": "bayareabites_35920",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35920",
"score": null,
"sort": [
1322341617000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1322341617,
"format": "aside",
"disqusTitle": "Occupy the Pantry!",
"title": "Occupy the Pantry!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/DIY-revolution.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/DIY-revolution.jpg\" alt=\"Long Live the DIY Revolution. Photo by Wendy Goodfriend\" title=\"Long Live the DIY Revolution. Photo by Wendy Goodfriend\" width=\"560\" height=\"376\" class=\"alignnone size-full wp-image-35977\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Occupy Oakland General Strike on November 2, 2011.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Have you \u003ca href=\"http://moveyourmoneyproject.org/\">moved your money\u003c/a> yet? A lot of imperatives have come out of the Occupy movement of late; this one is both concrete and far-ranging, something that anyone can do. \u003c/p>\n\u003cp>What does it mean? It started with a call to action for people to pull their money and investments out of the big banks, and put them into smaller, locally-owned and locally-responsible credit unions and community banks. It's like voting; the amount in my tiny checking and savings accounts means nothing to MegaBankUSA, but add my numbers to thousands and thousands of others, and suddenly a bank could feel some impact. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"369\" src=\"http://www.youtube.com/embed/Icqrx0OimSs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>That's just one part. Like the concept of \u003ca href=\"http://www.locavores.com/\">eating locally\u003c/a>, which started with food miles and then grew into a much larger movement, even revolution, about how and what we eat, the idea of \"moving your money\" can be applied in so many ways. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And it's not limited to how or where you spend your actual cash. On the style blog Ironing Board Collective, my friend, writer and \u003ca href=\"http://www.facebook.com/SeinbergHolisticHealthCoaching\">health coach Sara Seinberg\u003c/a>, has posted a great \u003ca href=\"http://ironingboardcollective.wordpress.com/2011/12/05/sara-seinbergs-move-your-money-gift-guide/\">Move Your Money gift guide\u003c/a>, with suggestions for everything from art-museum memberships to shared activities and bartered services. Her list, and the fact that right now, like so many of us, I am luckily rich in friends, family, and good intentions, and not-so-rich in disposable income, have got me thinking even more about value this time of year. About surplus. About what we use to get what we need, and how we can support the needs of others--friends, family, your community, your neighborhood and beyond. This holiday season, what do you have that can bring delight and deliciousness to those you love, while keeping your money out of the coffers of the big corporations? \u003c/p>\n\u003cp>How about chocolate? There are lots of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/16/10-great-local-bay-area-holiday-chocolate-gifts/\">locally-made chocolate treats\u003c/a> available to sweeten your holidays. Or you can make your own with this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/01/homemade-truffles-for-valentines-day/\">easy chocolate truffle recipe\u003c/a>. \u003ca href=\"http://www.dandelionchocolate.com\">Dandelion\u003c/a>'s bean-to-bar chocolate store will be opening in San Francisco next month or early next year; until then, find them at local farmers' markets, including the Mission Community Market and the Noe Valley Farmers' Market. \u003c/p>\n\u003cp>With the explosion of books, classes, and blogs dedicated to food preservation for fun (or profit), it's easy to spend a little time whipping up a gift batch of something, especially if you turn the simmering or brewing into an all-afternoon stir-and-gossip session. What do you like best to make? It's a little late in the season to make jam, but there's always apple butter, pear butter, slow-roasted quince paste (so tasty with cheese), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">Meyer lemon marmalade\u003c/a> or tangy lemon chutney. \u003ca href=\"http://www.workshopsf.org\">WorkshopSF\u003c/a> has classes in beer-making, tea-blending, cheese-making, even vintage apron sewing coming up in December; take one yourself, or take a friend along. \u003c/p>\n\u003cp>Does everyone rave about your ramen, your cranberry bread, your caramel apple pie? Do you want to share your mom's recipes with everyone who loves her? There are dozens of \u003ca href=\"http://www.blurb.com/\">print-on-demand services\u003c/a> that let you turn those scribbled-on recipe cards into a surprisingly chic and stylish personal cookbook. Pop-up holiday markets are also a good place to find quirkily perfect host/ess gifts made by your friends and neighbors. On Dec. 9, La Cocina is holding its \u003ca href=\"http://www.lacocinasf.org/events/giftbazaarsf2011/\">3rd Annual Gift Bazaar\u003c/a>, featuring unique products developed in La Cocina's incubator kitchen in the Mission. \u003c/p>\n\u003cp>Or, depending on what you have to spare, you can give money, time, or expertise to organizations who redistribute the wealth across the Bay Area's tables. Did one (or ten) of your Facebook friends and Twitter followers post Mary Risley's hysterically practical YouTube video, Just Put the F*cking Turkey in the Oven? Now, with over 100,000 hits, let's hope she can make the follow-up, \u003cb>Just Give Your F*cking Leftovers to Food Runners\u003c/b>. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/foA0MGUbYH0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Risley isn't just a cooking teacher, she's the founder of \u003ca href=\"http://foodrunners.org\">Food Runners\u003c/a>, which moves thousands of pounds of fresh, useful leftover food from restaurants, grocery stores, and catering businesses into the kitchens of shelters, low-income senior and youth programs, and other organizations that serve the needy. Mary talks about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/25/food-runners-and-urban-gardens/\">Food Runners\u003c/a> on this episode of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Food & Wine This Week in Northern California\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/PWHQLHMMiog\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
"disqusIdentifier": "35920 http://blogs.kqed.org/bayareabites/?p=35920",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/11/26/occupy-the-pantry/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 739,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/Icqrx0OimSs",
"http://www.youtube.com/embed/foA0MGUbYH0",
"http://www.youtube.com/embed/PWHQLHMMiog"
],
"paragraphCount": 15
},
"modified": 1323102643,
"excerpt": "How will you move your money this holiday season? Stephanie Rosenbaum offers tips and advice for delicious gift-giving the non-corporate way. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "How will you move your money this holiday season? Stephanie Rosenbaum offers tips and advice for delicious gift-giving the non-corporate way. ",
"title": "Occupy the Pantry! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Occupy the Pantry!",
"datePublished": "2011-11-26T13:06:57-08:00",
"dateModified": "2011-12-05T08:30:43-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "occupy-the-pantry",
"status": "publish",
"path": "/bayareabites/35920/occupy-the-pantry",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/DIY-revolution.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/DIY-revolution.jpg\" alt=\"Long Live the DIY Revolution. Photo by Wendy Goodfriend\" title=\"Long Live the DIY Revolution. Photo by Wendy Goodfriend\" width=\"560\" height=\"376\" class=\"alignnone size-full wp-image-35977\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Occupy Oakland General Strike on November 2, 2011.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Have you \u003ca href=\"http://moveyourmoneyproject.org/\">moved your money\u003c/a> yet? A lot of imperatives have come out of the Occupy movement of late; this one is both concrete and far-ranging, something that anyone can do. \u003c/p>\n\u003cp>What does it mean? It started with a call to action for people to pull their money and investments out of the big banks, and put them into smaller, locally-owned and locally-responsible credit unions and community banks. It's like voting; the amount in my tiny checking and savings accounts means nothing to MegaBankUSA, but add my numbers to thousands and thousands of others, and suddenly a bank could feel some impact. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"369\" src=\"http://www.youtube.com/embed/Icqrx0OimSs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>That's just one part. Like the concept of \u003ca href=\"http://www.locavores.com/\">eating locally\u003c/a>, which started with food miles and then grew into a much larger movement, even revolution, about how and what we eat, the idea of \"moving your money\" can be applied in so many ways. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And it's not limited to how or where you spend your actual cash. On the style blog Ironing Board Collective, my friend, writer and \u003ca href=\"http://www.facebook.com/SeinbergHolisticHealthCoaching\">health coach Sara Seinberg\u003c/a>, has posted a great \u003ca href=\"http://ironingboardcollective.wordpress.com/2011/12/05/sara-seinbergs-move-your-money-gift-guide/\">Move Your Money gift guide\u003c/a>, with suggestions for everything from art-museum memberships to shared activities and bartered services. Her list, and the fact that right now, like so many of us, I am luckily rich in friends, family, and good intentions, and not-so-rich in disposable income, have got me thinking even more about value this time of year. About surplus. About what we use to get what we need, and how we can support the needs of others--friends, family, your community, your neighborhood and beyond. This holiday season, what do you have that can bring delight and deliciousness to those you love, while keeping your money out of the coffers of the big corporations? \u003c/p>\n\u003cp>How about chocolate? There are lots of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/16/10-great-local-bay-area-holiday-chocolate-gifts/\">locally-made chocolate treats\u003c/a> available to sweeten your holidays. Or you can make your own with this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/01/homemade-truffles-for-valentines-day/\">easy chocolate truffle recipe\u003c/a>. \u003ca href=\"http://www.dandelionchocolate.com\">Dandelion\u003c/a>'s bean-to-bar chocolate store will be opening in San Francisco next month or early next year; until then, find them at local farmers' markets, including the Mission Community Market and the Noe Valley Farmers' Market. \u003c/p>\n\u003cp>With the explosion of books, classes, and blogs dedicated to food preservation for fun (or profit), it's easy to spend a little time whipping up a gift batch of something, especially if you turn the simmering or brewing into an all-afternoon stir-and-gossip session. What do you like best to make? It's a little late in the season to make jam, but there's always apple butter, pear butter, slow-roasted quince paste (so tasty with cheese), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">Meyer lemon marmalade\u003c/a> or tangy lemon chutney. \u003ca href=\"http://www.workshopsf.org\">WorkshopSF\u003c/a> has classes in beer-making, tea-blending, cheese-making, even vintage apron sewing coming up in December; take one yourself, or take a friend along. \u003c/p>\n\u003cp>Does everyone rave about your ramen, your cranberry bread, your caramel apple pie? Do you want to share your mom's recipes with everyone who loves her? There are dozens of \u003ca href=\"http://www.blurb.com/\">print-on-demand services\u003c/a> that let you turn those scribbled-on recipe cards into a surprisingly chic and stylish personal cookbook. Pop-up holiday markets are also a good place to find quirkily perfect host/ess gifts made by your friends and neighbors. On Dec. 9, La Cocina is holding its \u003ca href=\"http://www.lacocinasf.org/events/giftbazaarsf2011/\">3rd Annual Gift Bazaar\u003c/a>, featuring unique products developed in La Cocina's incubator kitchen in the Mission. \u003c/p>\n\u003cp>Or, depending on what you have to spare, you can give money, time, or expertise to organizations who redistribute the wealth across the Bay Area's tables. Did one (or ten) of your Facebook friends and Twitter followers post Mary Risley's hysterically practical YouTube video, Just Put the F*cking Turkey in the Oven? Now, with over 100,000 hits, let's hope she can make the follow-up, \u003cb>Just Give Your F*cking Leftovers to Food Runners\u003c/b>. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/foA0MGUbYH0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Risley isn't just a cooking teacher, she's the founder of \u003ca href=\"http://foodrunners.org\">Food Runners\u003c/a>, which moves thousands of pounds of fresh, useful leftover food from restaurants, grocery stores, and catering businesses into the kitchens of shelters, low-income senior and youth programs, and other organizations that serve the needy. Mary talks about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/25/food-runners-and-urban-gardens/\">Food Runners\u003c/a> on this episode of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Food & Wine This Week in Northern California\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/PWHQLHMMiog\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35920/occupy-the-pantry",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1962",
"bayareabites_3032",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_14753",
"bayareabites_147",
"bayareabites_987",
"bayareabites_3238",
"bayareabites_3941",
"bayareabites_9943",
"bayareabites_9942",
"bayareabites_9944"
],
"featImg": "bayareabites_35977",
"label": "bayareabites"
},
"bayareabites_35776": {
"type": "posts",
"id": "bayareabites_35776",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35776",
"score": null,
"sort": [
1322077739000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1322077739,
"format": "aside",
"disqusTitle": "Giving Thanks for Farmworkers on Thanksgiving",
"title": "Giving Thanks for Farmworkers on Thanksgiving",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/scottrobertson-farmworkers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/scottrobertson-farmworkers.jpg\" alt=\"Tomato pickers in Immokalee, Florida. Photo by Scott Robertson \" title=\"Tomato pickers in Immokalee, Florida. Photo by Scott Robertson \" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-35893\">\u003c/a>\u003cbr>\n\u003cem>Tomato pickers in Immokalee, Florida. Photo: Scott Robertson\u003c/em> \u003c/p>\n\u003cp>As the nation's annual food fest approaches, let's take a moment to \u003ca href=\"http://www.huffingtonpost.com/mark-muller/honoring-the-hands-that-p_b_947001.html\">express gratitude for farmworkers\u003c/a>, the hard-working field hands who grow and harvest the abundance we're about to eat on Thanksgiving.\u003c/p>\n\u003cp>It's so easy in the food-obsessed Bay Area to focus on whether our D.I.Y., made-from-scratch meals are perfect or if the raw ingredients of our culinary creations have a pristine pedigree. \u003c/p>\n\u003cp>But enough food narcissism already: let's talk about the plight of the people who make this holiday possible.\u003c/p>\n\u003cul>\n\u003cstrong>Some food for thought:\u003c/strong>\n\u003cli>Check out the videos from the recent conference \u003ca href=\"http://www.tedxfruitvale.org/\">TedxFruitvale: Harvesting Change\u003c/a> hosted by the foundation wing of the sustainable-food focused \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> (BAMCO). The event, held at Mills College in Oakland, revealed in sharp relief and from first-hand accounts the back-breaking labor of those in the fields, many of whom are still exposed to life-threatening pesticides and labor in shocking conditions. But this day-long event was anything but a downer: The program also highlighted farmworker success stories and alternative ownership models to BigAg.\n\u003cp>The well-curated program (hat tip to BAMCO's Maisie Greenawalt, Bonnie Powell, Haven Bourque and crew) featured \u003ca href=\"http://www.tedxfruitvale.org/speakers/\">a diverse group of speakers\u003c/a> that went well beyond the usual suspects who typically wax on at such meet ups -- along with great food, good music, and an inclusive vibe. There were breast-feeding activists and Spanish-speaking farmhands and everyone found a place on the stage and at the table.\u003c/p>\n\u003cp>Recurring themes from the day: Hard work, determination in the face of adversity, and the importance of family ties, which seems fitting to mention in a Thanksgiving post. Local organic farmers' market regular \u003ca href=\"http://www.oliveto.com/ourcommunity/farmers/catalan-farms-profile\">Maria Catalán\u003c/a>, one of the first Latina farm owners in the country, talked about giving back to her community and the pleasures of working with her children, as did \u003ca href=\"http://www.cejavineyards.com/\">Napa grape grower and wine maker\u003c/a> \u003ca href=\"http://www.cejavineyards.com/The-Family/Amelia-Morn-Ceja---President-\">Amelia Ceja\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/V21JiiP-CvI\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Adelfo Antonio of \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> recounted the benefits of working on a unionized organic farm (one with panoramic ocean views, no less). Former farmworker, José Gutierrez, who once toiled alongside his father in the fields now studies agromedicine, so that workers like his dad can have a healthier life. Reporter Roberto Romano simply let his film \u003ca href=\"http://urobertoromano.com/\">\u003cem>La Cosecha\u003c/em>/The Harvest\u003c/a>, which chronicles the plight of three teenage migrant workers, speak for itself.\u003c/p>\u003c/li>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3QB-mHPOhOM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cli>Stay tuned for the pending posting of the \u003ca href=\"http://vimeo.com/esyproject/videos\">Edible Education 101\u003c/a> lecture that included \u003cem>Fast Food Nation\u003c/em> author \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>. Not one to mince words, Schlosser says simply that racism is at the heart of the long history of exploitation and abuse that characterizes farmworkers' struggles. He urges us all to stop being consumers, start being citizens, and take some personal responsibility for what we eat.\n\u003cp>Also speaking that evening, the man Schlosser refers to as the next \u003ca href=\"http://www.ufw.org/_page.php?inc=history/07.html&menu=research\">Cesar Chavez\u003c/a>, \u003ca href=\"http://motherjones.com/politics/2004/07/power-pickers\">Lucas Benitez\u003c/a>, co-founder of the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Workers\u003c/a> (CIW), an organized group of tomato pickers from Florida who have made great strides in improving simply horrendous living and working conditions for produce pickers. (A detailed account of the squalor, abuse, and danger these workers encounter can be found in \u003cem>Tomatoland\u003c/em> by \u003ca href=\"http://politicsoftheplate.com/?page_id=2\">Barry Estabrook\u003c/a>, who first brought national attention to this issue in a James Beard \u003ca href=\"http://www.gourmet.com/magazine/2000s/2009/03/politics-of-the-plate-the-price-of-tomatoes\">award-winning story\u003c/a> for the late \u003cem>Gourmet\u003c/em> magazine.)\u003c/p>\n\u003cp>In the past decade, the CIW's widely cited \u003ca href=\"http://www.ciw-online.org/101.html\">Campaign For Fair Food\u003c/a> has forced major fast food restaurants, food service companies, and tomato growers to agree to a pay increase for workers and a code of conduct that recognizes workers' rights. (Still to come to the table: grocery store chains such as \u003ca href=\"http://www.kroger.com/Pages/default.aspx\">Kroger\u003c/a>, \u003ca href=\"http://www.publix.com/\">Publix\u003c/a>, \u003ca href=\"http://www.walmart.com/\">Walmart\u003c/a>, and \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>, see below.) The Oakland-based \u003ca href=\"http://justharvestusa.org/index.html\">Just Harvest USA\u003c/a> is a CIW partner and works on fair food campaigns close to home.\u003c/p>\n\u003c/li>\u003cli>Take action: Get to know your local farmers. Visit your favorite farms (a \u003ca href=\"http://www.berkeleyside.com/2011/09/23/farm-to-fork-tours-spotlight-local-green-businesses/\">green tour guide\u003c/a> has been amazed to discover how many people -- Bay Area residents no less -- have never set foot on a farm.)\n\u003cp>Even heavy hitters like farmer friend \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>, who herself had \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">a recent epiphany about the plight of farmworkers\u003c/a>, are showing support for farmworkers' struggles. Waters sent \u003ca href=\"http://www.indybay.org/newsitems/2011/11/05/18697714.php\">snacks from Chez Panisse to feed protesters\u003c/a> at the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">Trader Joe's rally (covered on Bay Area Bites)\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-downtown560.jpg\" alt=\"Protest march for farmworker justice in Oakland. Photo by Wendy Goodfriend\" title=\"Protest march for farmworker justice in Oakland. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35896\">\u003c/a>\u003cbr>\n\u003cem>Protest \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">march to Trader Joe's\u003c/a> for farmworker justice in Oakland. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cli> Try farming: Got what it takes to harvest in the heat under difficult conditions for low pay and no benefits? The \u003ca href=\"http://www.ufw.org/\">United Farm Workers\u003c/a> invites American citizens who think immigrant and undocumented farm workers are stealing all the good jobs to sign up for field work as part of their \u003ca href=\"http://www.takeourjobs.org/\">Take Our Jobs\u003c/a> campaign, which caught the attention of \u003ca href=\"http://www.colbertnation.com/the-colbert-report-videos/340925/july-08-2010/arturo-rodriguez\">The Colbert Report\u003c/a>, among others, last year.\u003c/li>\n\u003c/ul>\n\u003cp>Have ideas about how to stay connected to farmworkers and their concerns? Bring 'em on below.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Oh, and Happy Thanksgiving.\u003c/p>\n\n",
"disqusIdentifier": "35776 http://blogs.kqed.org/bayareabites/?p=35776",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/11/23/giving-thanks-for-farmworkers-on-thanksgiving/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 831,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/V21JiiP-CvI",
"http://www.youtube.com/embed/3QB-mHPOhOM"
],
"paragraphCount": 17
},
"modified": 1353800289,
"excerpt": "On Thanksgiving, the biggest feast of the year, it's time to show gratitude for the people who grow and harvest our food.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On Thanksgiving, the biggest feast of the year, it's time to show gratitude for the people who grow and harvest our food.",
"title": "Giving Thanks for Farmworkers on Thanksgiving | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Giving Thanks for Farmworkers on Thanksgiving",
"datePublished": "2011-11-23T11:48:59-08:00",
"dateModified": "2012-11-24T15:38:09-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "giving-thanks-for-farmworkers-on-thanksgiving",
"status": "publish",
"path": "/bayareabites/35776/giving-thanks-for-farmworkers-on-thanksgiving",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/scottrobertson-farmworkers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/scottrobertson-farmworkers.jpg\" alt=\"Tomato pickers in Immokalee, Florida. Photo by Scott Robertson \" title=\"Tomato pickers in Immokalee, Florida. Photo by Scott Robertson \" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-35893\">\u003c/a>\u003cbr>\n\u003cem>Tomato pickers in Immokalee, Florida. Photo: Scott Robertson\u003c/em> \u003c/p>\n\u003cp>As the nation's annual food fest approaches, let's take a moment to \u003ca href=\"http://www.huffingtonpost.com/mark-muller/honoring-the-hands-that-p_b_947001.html\">express gratitude for farmworkers\u003c/a>, the hard-working field hands who grow and harvest the abundance we're about to eat on Thanksgiving.\u003c/p>\n\u003cp>It's so easy in the food-obsessed Bay Area to focus on whether our D.I.Y., made-from-scratch meals are perfect or if the raw ingredients of our culinary creations have a pristine pedigree. \u003c/p>\n\u003cp>But enough food narcissism already: let's talk about the plight of the people who make this holiday possible.\u003c/p>\n\u003cul>\n\u003cstrong>Some food for thought:\u003c/strong>\n\u003cli>Check out the videos from the recent conference \u003ca href=\"http://www.tedxfruitvale.org/\">TedxFruitvale: Harvesting Change\u003c/a> hosted by the foundation wing of the sustainable-food focused \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> (BAMCO). The event, held at Mills College in Oakland, revealed in sharp relief and from first-hand accounts the back-breaking labor of those in the fields, many of whom are still exposed to life-threatening pesticides and labor in shocking conditions. But this day-long event was anything but a downer: The program also highlighted farmworker success stories and alternative ownership models to BigAg.\n\u003cp>The well-curated program (hat tip to BAMCO's Maisie Greenawalt, Bonnie Powell, Haven Bourque and crew) featured \u003ca href=\"http://www.tedxfruitvale.org/speakers/\">a diverse group of speakers\u003c/a> that went well beyond the usual suspects who typically wax on at such meet ups -- along with great food, good music, and an inclusive vibe. There were breast-feeding activists and Spanish-speaking farmhands and everyone found a place on the stage and at the table.\u003c/p>\n\u003cp>Recurring themes from the day: Hard work, determination in the face of adversity, and the importance of family ties, which seems fitting to mention in a Thanksgiving post. Local organic farmers' market regular \u003ca href=\"http://www.oliveto.com/ourcommunity/farmers/catalan-farms-profile\">Maria Catalán\u003c/a>, one of the first Latina farm owners in the country, talked about giving back to her community and the pleasures of working with her children, as did \u003ca href=\"http://www.cejavineyards.com/\">Napa grape grower and wine maker\u003c/a> \u003ca href=\"http://www.cejavineyards.com/The-Family/Amelia-Morn-Ceja---President-\">Amelia Ceja\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/V21JiiP-CvI\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Adelfo Antonio of \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> recounted the benefits of working on a unionized organic farm (one with panoramic ocean views, no less). Former farmworker, José Gutierrez, who once toiled alongside his father in the fields now studies agromedicine, so that workers like his dad can have a healthier life. Reporter Roberto Romano simply let his film \u003ca href=\"http://urobertoromano.com/\">\u003cem>La Cosecha\u003c/em>/The Harvest\u003c/a>, which chronicles the plight of three teenage migrant workers, speak for itself.\u003c/p>\u003c/li>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3QB-mHPOhOM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cli>Stay tuned for the pending posting of the \u003ca href=\"http://vimeo.com/esyproject/videos\">Edible Education 101\u003c/a> lecture that included \u003cem>Fast Food Nation\u003c/em> author \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>. Not one to mince words, Schlosser says simply that racism is at the heart of the long history of exploitation and abuse that characterizes farmworkers' struggles. He urges us all to stop being consumers, start being citizens, and take some personal responsibility for what we eat.\n\u003cp>Also speaking that evening, the man Schlosser refers to as the next \u003ca href=\"http://www.ufw.org/_page.php?inc=history/07.html&menu=research\">Cesar Chavez\u003c/a>, \u003ca href=\"http://motherjones.com/politics/2004/07/power-pickers\">Lucas Benitez\u003c/a>, co-founder of the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Workers\u003c/a> (CIW), an organized group of tomato pickers from Florida who have made great strides in improving simply horrendous living and working conditions for produce pickers. (A detailed account of the squalor, abuse, and danger these workers encounter can be found in \u003cem>Tomatoland\u003c/em> by \u003ca href=\"http://politicsoftheplate.com/?page_id=2\">Barry Estabrook\u003c/a>, who first brought national attention to this issue in a James Beard \u003ca href=\"http://www.gourmet.com/magazine/2000s/2009/03/politics-of-the-plate-the-price-of-tomatoes\">award-winning story\u003c/a> for the late \u003cem>Gourmet\u003c/em> magazine.)\u003c/p>\n\u003cp>In the past decade, the CIW's widely cited \u003ca href=\"http://www.ciw-online.org/101.html\">Campaign For Fair Food\u003c/a> has forced major fast food restaurants, food service companies, and tomato growers to agree to a pay increase for workers and a code of conduct that recognizes workers' rights. (Still to come to the table: grocery store chains such as \u003ca href=\"http://www.kroger.com/Pages/default.aspx\">Kroger\u003c/a>, \u003ca href=\"http://www.publix.com/\">Publix\u003c/a>, \u003ca href=\"http://www.walmart.com/\">Walmart\u003c/a>, and \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>, see below.) The Oakland-based \u003ca href=\"http://justharvestusa.org/index.html\">Just Harvest USA\u003c/a> is a CIW partner and works on fair food campaigns close to home.\u003c/p>\n\u003c/li>\u003cli>Take action: Get to know your local farmers. Visit your favorite farms (a \u003ca href=\"http://www.berkeleyside.com/2011/09/23/farm-to-fork-tours-spotlight-local-green-businesses/\">green tour guide\u003c/a> has been amazed to discover how many people -- Bay Area residents no less -- have never set foot on a farm.)\n\u003cp>Even heavy hitters like farmer friend \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>, who herself had \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">a recent epiphany about the plight of farmworkers\u003c/a>, are showing support for farmworkers' struggles. Waters sent \u003ca href=\"http://www.indybay.org/newsitems/2011/11/05/18697714.php\">snacks from Chez Panisse to feed protesters\u003c/a> at the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">Trader Joe's rally (covered on Bay Area Bites)\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-downtown560.jpg\" alt=\"Protest march for farmworker justice in Oakland. Photo by Wendy Goodfriend\" title=\"Protest march for farmworker justice in Oakland. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35896\">\u003c/a>\u003cbr>\n\u003cem>Protest \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">march to Trader Joe's\u003c/a> for farmworker justice in Oakland. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cli> Try farming: Got what it takes to harvest in the heat under difficult conditions for low pay and no benefits? The \u003ca href=\"http://www.ufw.org/\">United Farm Workers\u003c/a> invites American citizens who think immigrant and undocumented farm workers are stealing all the good jobs to sign up for field work as part of their \u003ca href=\"http://www.takeourjobs.org/\">Take Our Jobs\u003c/a> campaign, which caught the attention of \u003ca href=\"http://www.colbertnation.com/the-colbert-report-videos/340925/july-08-2010/arturo-rodriguez\">The Colbert Report\u003c/a>, among others, last year.\u003c/li>\n\u003c/ul>\n\u003cp>Have ideas about how to stay connected to farmworkers and their concerns? Bring 'em on below.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Oh, and Happy Thanksgiving.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35776/giving-thanks-for-farmworkers-on-thanksgiving",
"authors": [
"5125"
],
"categories": [
"bayareabites_1874",
"bayareabites_1763",
"bayareabites_2035"
],
"tags": [
"bayareabites_9497",
"bayareabites_9927",
"bayareabites_9933",
"bayareabites_1264",
"bayareabites_9928",
"bayareabites_9882",
"bayareabites_9930",
"bayareabites_51",
"bayareabites_3644",
"bayareabites_9932",
"bayareabites_9929",
"bayareabites_2161",
"bayareabites_9931",
"bayareabites_530"
],
"featImg": "bayareabites_51859",
"label": "bayareabites"
},
"bayareabites_35651": {
"type": "posts",
"id": "bayareabites_35651",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35651",
"score": null,
"sort": [
1322003877000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1322003877,
"format": "aside",
"disqusTitle": "Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving",
"title": "Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-35656\" title=\"Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040285.jpg\" alt=\"Ingredients\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a \u003ca href=\"http://www.tofurky.com/tofurkyproducts/holiday_products.html\">Tofurkey\u003c/a> or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing \"turkey replacements.\" I've usually gone store-bought in the past, but this year I just can't resist making \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/about.html\">Karina Allrich\u003c/a>'s incredibly flavorful \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf\u003c/a> (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/ebook-best-loved-recipes.html\">cookbook author\u003c/a> and creator of the gluten-free blog, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, \u003ca href=\"http://www.amazon.com/Recipes-Vegetarian-Goddess-Karri-Allrich/dp/1567180167\">\u003cem>Recipes from a Vegetarian Goddess\u003c/em>\u003c/a>.\u003c/p>\n\u003cul>However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:\n\u003cli>\u003ca href=\"http://www.gardein.com/products.php?t=frozen&p=45\">Gardein's Savory Stuffed Turk'y\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fieldroast.com/products/retail/celebration-roast\">Field Roast Grain Meat Co.'s Stuffed Celebration Roast\u003c/a>\u003c/li>\n\u003cli>Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute\u003c/li>\n\u003cli>\u003ca href=\"http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html\">Vegetarian Plus' Vegan Whole Turkey\u003c/a> (Here's a review of it on \u003ca href=\"http://vegansaurus.com/post/12977629836\">vegansaurus\u003c/a>.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze\u003c/strong>\u003cbr>\n\u003cem>(Based on Karina Allrich's \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf with Maple Apricot Glaze\u003c/a> from \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, altered with permission from Karina Allrich.) \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35686\" title=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vegan-Loaf.jpg\" alt=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 loaf/6 slices\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 60 minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 cup chopped onion- red or sweet\u003cbr>\n2 heaping cups chopped Baby Bella or Cremini mushrooms\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n5 cups loosely packed baby spinach leaves\u003cbr>\nSea salt and ground pepper\u003c/p>\n\u003cp>1 cup cooked quinoa\u003cbr>\n1 cup toasted gluten-free bread or waffle crumbs (I used \u003ca href=\"http://www.vansfoods.com/The_Goods/#/Waffles/Wheat_Free--Gluten_Free/Vans-Totally_Natural-24\">Vans Wheat/Gluten Free Waffles\u003c/a>, which I toasted and then made into crumbs in my food processor.)\u003cbr>\n2 tablespoons ketchup\u003cbr>\n2 tablespoons molasses\u003cbr>\n1 tablespoon good olive oil\u003cbr>\n1 tablespoon dried Italian herb mix -- basil, thyme, oregano, parsley, marjoram\u003cbr>\n1 teaspoon fresh minced rosemary\u003cbr>\n3-4 scallions sliced thin\u003cbr>\n1 baked orange sweet potato or yam, peeled and diced (take it out before it's cooked too much or too soft)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Line the bottom of a glass loaf pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, you will be able to lift out the loaf in one whole piece.\u003c/p>\n\u003cp>Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35655\" title=\"Mushrooms and Spinach\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P10402911.jpg\" alt=\"Mushrooms and Spinach\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the skillet vegetables into a food processor and pulse to make a grainy mixture. Don't over-process it -- you want some texture.\u003c/p>\n\u003cp>Place the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.\u003c/p>\n\u003cp>Add in the diced sweet potato and fold in gently. At this point, taste the mixture and see if you need to add salt and pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35657\" title=\"Mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040294.jpg\" alt=\"Mixture\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.\u003c/p>\n\u003cp>Make your glaze.\u003c/p>\n\u003cp>\u003cstrong>Combine:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup jellied cranberry sauce\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 tablespoon maple syrup\u003cbr>\nA sprinkle of cinnamon and cumin\u003cbr>\nHot red chili flakes, to taste\u003c/p>\n\u003cp>(I made two batches of this to have extra as a drizzle for individual slices of the loaf.)\u003c/p>\n\u003cp>Pour the glaze all over the top of the loaf.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35658\" title=\"Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040296.jpg\" alt=\"Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling—about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions (the loaf yields about 6 slices) and lift out with a thin spatula. Enjoy!\u003c/p>\n\n",
"disqusIdentifier": "35651 http://blogs.kqed.org/bayareabites/?p=35651",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/11/22/vegan-and-gluten-free-garden-loaf-with-cranberry-maple-glaze-plus-a-few-store-bought-thanksgiving-options/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 757,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1571963936,
"excerpt": "Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a Tofurkey or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! This Thanksgiving, try a Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze, or seek out some delicious store-bought options. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a Tofurkey or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! This Thanksgiving, try a Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze, or seek out some delicious store-bought options. ",
"title": "Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving",
"datePublished": "2011-11-22T15:17:57-08:00",
"dateModified": "2019-10-24T17:38:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "vegan-and-gluten-free-garden-loaf-with-cranberry-maple-glaze-plus-a-few-store-bought-thanksgiving-options",
"status": "publish",
"path": "/bayareabites/35651/vegan-and-gluten-free-garden-loaf-with-cranberry-maple-glaze-plus-a-few-store-bought-thanksgiving-options",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-35656\" title=\"Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040285.jpg\" alt=\"Ingredients\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a \u003ca href=\"http://www.tofurky.com/tofurkyproducts/holiday_products.html\">Tofurkey\u003c/a> or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing \"turkey replacements.\" I've usually gone store-bought in the past, but this year I just can't resist making \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/about.html\">Karina Allrich\u003c/a>'s incredibly flavorful \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf\u003c/a> (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/ebook-best-loved-recipes.html\">cookbook author\u003c/a> and creator of the gluten-free blog, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, \u003ca href=\"http://www.amazon.com/Recipes-Vegetarian-Goddess-Karri-Allrich/dp/1567180167\">\u003cem>Recipes from a Vegetarian Goddess\u003c/em>\u003c/a>.\u003c/p>\n\u003cul>However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:\n\u003cli>\u003ca href=\"http://www.gardein.com/products.php?t=frozen&p=45\">Gardein's Savory Stuffed Turk'y\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fieldroast.com/products/retail/celebration-roast\">Field Roast Grain Meat Co.'s Stuffed Celebration Roast\u003c/a>\u003c/li>\n\u003cli>Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute\u003c/li>\n\u003cli>\u003ca href=\"http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html\">Vegetarian Plus' Vegan Whole Turkey\u003c/a> (Here's a review of it on \u003ca href=\"http://vegansaurus.com/post/12977629836\">vegansaurus\u003c/a>.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze\u003c/strong>\u003cbr>\n\u003cem>(Based on Karina Allrich's \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf with Maple Apricot Glaze\u003c/a> from \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, altered with permission from Karina Allrich.) \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35686\" title=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vegan-Loaf.jpg\" alt=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 loaf/6 slices\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 60 minutes\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 cup chopped onion- red or sweet\u003cbr>\n2 heaping cups chopped Baby Bella or Cremini mushrooms\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n5 cups loosely packed baby spinach leaves\u003cbr>\nSea salt and ground pepper\u003c/p>\n\u003cp>1 cup cooked quinoa\u003cbr>\n1 cup toasted gluten-free bread or waffle crumbs (I used \u003ca href=\"http://www.vansfoods.com/The_Goods/#/Waffles/Wheat_Free--Gluten_Free/Vans-Totally_Natural-24\">Vans Wheat/Gluten Free Waffles\u003c/a>, which I toasted and then made into crumbs in my food processor.)\u003cbr>\n2 tablespoons ketchup\u003cbr>\n2 tablespoons molasses\u003cbr>\n1 tablespoon good olive oil\u003cbr>\n1 tablespoon dried Italian herb mix -- basil, thyme, oregano, parsley, marjoram\u003cbr>\n1 teaspoon fresh minced rosemary\u003cbr>\n3-4 scallions sliced thin\u003cbr>\n1 baked orange sweet potato or yam, peeled and diced (take it out before it's cooked too much or too soft)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Line the bottom of a glass loaf pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, you will be able to lift out the loaf in one whole piece.\u003c/p>\n\u003cp>Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35655\" title=\"Mushrooms and Spinach\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P10402911.jpg\" alt=\"Mushrooms and Spinach\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the skillet vegetables into a food processor and pulse to make a grainy mixture. Don't over-process it -- you want some texture.\u003c/p>\n\u003cp>Place the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.\u003c/p>\n\u003cp>Add in the diced sweet potato and fold in gently. At this point, taste the mixture and see if you need to add salt and pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35657\" title=\"Mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040294.jpg\" alt=\"Mixture\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.\u003c/p>\n\u003cp>Make your glaze.\u003c/p>\n\u003cp>\u003cstrong>Combine:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup jellied cranberry sauce\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 tablespoon maple syrup\u003cbr>\nA sprinkle of cinnamon and cumin\u003cbr>\nHot red chili flakes, to taste\u003c/p>\n\u003cp>(I made two batches of this to have extra as a drizzle for individual slices of the loaf.)\u003c/p>\n\u003cp>Pour the glaze all over the top of the loaf.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35658\" title=\"Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040296.jpg\" alt=\"Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling—about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions (the loaf yields about 6 slices) and lift out with a thin spatula. Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35651/vegan-and-gluten-free-garden-loaf-with-cranberry-maple-glaze-plus-a-few-store-bought-thanksgiving-options",
"authors": [
"5126"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_752",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_1865",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1873"
],
"tags": [
"bayareabites_9926",
"bayareabites_9925",
"bayareabites_8823",
"bayareabites_138",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_9923",
"bayareabites_1871",
"bayareabites_9924"
],
"featImg": "bayareabites_35686",
"label": "bayareabites_15012"
},
"bayareabites_35437": {
"type": "posts",
"id": "bayareabites_35437",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35437",
"score": null,
"sort": [
1321977611000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1321977611,
"format": "aside",
"disqusTitle": "13 Ways of Looking at a Brussels Sprout",
"title": "13 Ways of Looking at a Brussels Sprout",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "35437 http://blogs.kqed.org/bayareabites/?p=35437",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/11/22/13-ways-of-looking-at-a-brussels-sprout/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 776,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1550268748,
"excerpt": "13 Ways of Looking at a Brussels Sprout, with recipes (and an apology to Wallace Stevens). ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "13 Ways of Looking at a Brussels Sprout, with recipes (and an apology to Wallace Stevens). ",
"title": "13 Ways of Looking at a Brussels Sprout | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "13 Ways of Looking at a Brussels Sprout",
"datePublished": "2011-11-22T08:00:11-08:00",
"dateModified": "2019-02-15T14:12:28-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "13-ways-of-looking-at-a-brussels-sprout",
"status": "publish",
"path": "/bayareabites/35437/13-ways-of-looking-at-a-brussels-sprout",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35437/13-ways-of-looking-at-a-brussels-sprout",
"authors": [
"5038"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_1874",
"bayareabites_2407",
"bayareabites_2554",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_9910",
"bayareabites_2898",
"bayareabites_16286",
"bayareabites_538",
"bayareabites_145",
"bayareabites_1587",
"bayareabites_9909"
],
"featImg": "bayareabites_35763",
"label": "bayareabites_15012"
},
"bayareabites_35491": {
"type": "posts",
"id": "bayareabites_35491",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35491",
"score": null,
"sort": [
1321909184000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1321909184,
"format": "aside",
"title": "Shhh, Greg La Follette's Pinot Noirs Are Talking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\" alt=\"Greg La Follette listening to wine\" title=\"Greg La Follette listening to wine\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35501\">\u003c/a>\u003cbr>\n\u003cem>Greg La Follette. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>Greg La Follette ‘listens’ to his wines and that may be why they ‘speak’ to some of us. Earlier this year I tried a \u003ca href=\"https://store.lafollettewines.com/\">La Follette Sonoma Coast Pinot Noir\u003c/a> and was hooked. It was a lovely wine with great acidity and subtle tastes of raspberries and spice. I later found out the winemaker was a kind and quirky scientist, with a reverence for the land and a knack for the bagpipes. With his chatty personality, and jamming wines, La Follette could easily be one of those rock star winemakers but he may be too humble for the limelight.\u003c/p>\n\u003cp>La Follette started at \u003ca href=\"http://www.bvwines.com/age_gateway?destination=node%2F100\">Beaulieu Vineyards\u003c/a> in 1991 and spent time overseas as a wine consultant. His work included being a consultant at Yarra Ridge in Australia. Back in California he made a name for himself at \u003ca href=\"http://flowerswinery.com/\">Flowers\u003c/a> and then at \u003ca href=\"http://www.decanter.com/news/wine-news/485191/tandem-winery-sold\">Tandem wines\u003c/a>. Last year La Follette went out on his own to make cool climate, Burgundian style, Sonoma Pinot Noirs and Chardonnays. I recently found a few reasonably priced La Follette Pinots at \u003ca href=\"http://www.bottlebarn.com/\">Bottle Barn in Sebastopol\u003c/a> and plan on breaking them out for Thanksgiving. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\" alt=\"La Follette wines\" title=\"La Follette wines\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-35534\">\u003c/a>\u003c/p>\n\u003cp>Besides eavesdropping on his fermentations, La Follette generally avoids commercial yeasts, gravitates toward unconventional equipment built by hand using pieces from salvage yards, and experiments with practices such as \u003ca href=\"http://www.snooth.com/articles/la-follette-wines/\">fluff racking\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Greg La Follette was born in Iceland. His wife came to the U.S. from Germany and together they have six children. I recently had a chance to talk with La Follette at his shared winemaking facility in Sebastopol.\u003c/p>\n\u003cp>\u003cstrong>How do you describe your style of winemaking?\u003c/strong>\u003c/p>\n\u003cp>I see myself as more of a translator of the land rather than a dictator or someone who just wants to do everything in a prescribed way. I let the land take the lead on things. I have a strong collaboration with growers and am on call 24/7 with them. A lot of winemakers don't have the plant biology training that I do. Nowadays many more winemakers are realizing that wine is best made in the vineyard and so winemakers are getting more viticulture training.\u003c/p>\n\u003cp>\u003cstrong>Why do you say you practice unsafe winemaking?\u003c/strong>\u003c/p>\n\u003cp>Well, we take risks. Safe winemaking is when you inoculate something, put in plenty of sulpher dioxide to knock out the bad guys, you put it at a temperature where its going to go through safely, you follow a formula. For us, frequently our fermentations don't finish until June, the following year from harvest, which adds layers of richness. If you like the taste of forest floor and mushrooms in your pinot, that’s a compound produced by grapes and it's brought forward when you provide oxygen at just the right time. It’s also about using your body, I have had broken ribs, torn rotator cuffs, concussions and other injuries. Our style of winemaking is a full contact sport. \u003c/p>\n\u003cp>\u003cstrong>Speaking of dialogues with your wines, why do you listen to your fermentations?\u003c/strong>\u003c/p>\n\u003cp>I am listening for the activity in the wine. That is a good clue for us to tell when we need to do things like add sulphur dioxide. Most winemakers, when the malolactic is done they say, “ok, lets add the sulphur dioxide now.\" And I say, “no, let's wait until they quiet down.” I am really focused on mouth feel, which means getting away from the hardness. By the way, the secondary fermentation has a different sound than the primary fermentation. But you have to spend the time listening, it's not that different than listening to your spouse or your kids. It makes for better relationships.\u003c/p>\n\u003cp>\u003cstrong>How do you describe mouthfeel?\u003cbr>\n\u003c/strong>\u003cbr>\nIt’s what I focused on when I was getting my Masters at U.C. Davis. Mouthfeel is how all the parts in the wine work together. It’s what brings pleasure to your mouth. They are broken down into three parts, entry, mid-palate and late palate. You have to tie together the whole union of the wine.\u003c/p>\n\u003cp>\u003cstrong>You follow some natural winemaking techniques which include using \u003ca href=\"http://www.enologyinternational.com/yeast/wildyeast.html\">native yeasts\u003c/a> and little \u003ca href=\"http://blog.wineeducation.com/2007/02/great-wine-filtering-debate.html\">filtration\u003c/a>. What do you think of this trend which has received so much buzz?\u003c/strong> \u003c/p>\n\u003cp>Well, I think of minimalist interventions. But here is the problem, there is less manipulation with the more commercial style of winemaking. We are playing with our wines all of the time. We really and truly live the wine and are on top of our fermentations, literally, several times a day, smelling, looking, tasting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\" alt=\"La Follette with assistant winemaker Simone Sequeria\" title=\"La Follette with assistant winemaker Simone Sequeria\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-35678\">\u003c/a>\u003cbr>\n\u003cem>La Follette with assistant winemaker Simone Sequeria. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you choose Pinot Noir as your grape, it is so challenging to make.\u003c/strong>\u003c/p>\n\u003cp>I like introducing people to what Pinot Noir can do. It can just love and caress your tongue. I finally had to surrender to it and say \"take me I'm yours.\" Pinot is great to make if you have Chardonnay to give you a rudder of sanity. I wanted it to have weight and structure but be light and have it at a price point where we can make friends. It's a new label so that's important. (La Follette’s wines range from $29.99 to $49.99).\u003c/p>\n\u003cp>La Follette’s talent as a Pinot Noir maker may never have come to fruition had he not reached the conclusion that his first love, playing the bagpipes, was not a practical career. His dream as a teenager did not match his parents' career expectations of him. La Follette saved his milk money to pay, secretly, for lessons and eventually became a ship's piper on the Queen Mary. Now the bagpipes are a hobby to wind down from winemaking.\u003c/p>\n\u003cp>http://www.youtube.com/embed/Mfs-ZY2Krl0\u003c/p>\n\u003cp>Since I have Scottish ancestry I assumed the bagpipes might be something I could pick up, after all, I can blow a lot of hot air. But I was quickly humbled after one short lesson from La Follette.\u003c/p>\n\u003cp>http://www.youtube.com/embed/AXwTT16XD5I\u003c/p>\n\u003cp>You can meet Greg La Follette and check out his wines at the “In the Cellar with Greg” series. The next one is scheduled for Friday, December 2. For more information you can go to \u003ca href=\"http://www.lafollettewines.com/index.php?option=com_submenus&id=2&show=78\">\"events\" on his website\u003c/a>. \u003c/p>\n\u003cp>This event is one in an occasional series on California winemakers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafollettewines.com/\">La Follette Wines\u003c/a>\u003cbr>\n4900 West Dry Creek Road\u003cbr>\nHealdsburg, California 95448\u003cbr>\nPhone: 707.395.3902\u003cbr>\ninfo@lafollettewines.com\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/LaFolletteWines\">La Follette Wines\u003c/a>\u003c/p>\n\n",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1093,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1679008795,
"excerpt": "Sonoma winemaker Greg La Follette listens to his Pinot Noirs. As a result, they have a lot to say.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sonoma winemaker Greg La Follette listens to his Pinot Noirs. As a result, they have a lot to say.",
"title": "Shhh, Greg La Follette's Pinot Noirs Are Talking | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Shhh, Greg La Follette's Pinot Noirs Are Talking",
"datePublished": "2011-11-21T12:59:44-08:00",
"dateModified": "2023-03-16T16:19:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "shhh-greg-la-follettes-pinot-noirs-are-talkin",
"status": "publish",
"templateType": "standard",
"nprByline": "Andrea Kissack",
"excludeFromSiteSearch": "Include",
"featuredImageType": "standard",
"showOnAuthorArchivePages": "No",
"articleAge": "0",
"path": "/bayareabites/35491/shhh-greg-la-follettes-pinot-noirs-are-talkin",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\" alt=\"Greg La Follette listening to wine\" title=\"Greg La Follette listening to wine\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35501\">\u003c/a>\u003cbr>\n\u003cem>Greg La Follette. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>Greg La Follette ‘listens’ to his wines and that may be why they ‘speak’ to some of us. Earlier this year I tried a \u003ca href=\"https://store.lafollettewines.com/\">La Follette Sonoma Coast Pinot Noir\u003c/a> and was hooked. It was a lovely wine with great acidity and subtle tastes of raspberries and spice. I later found out the winemaker was a kind and quirky scientist, with a reverence for the land and a knack for the bagpipes. With his chatty personality, and jamming wines, La Follette could easily be one of those rock star winemakers but he may be too humble for the limelight.\u003c/p>\n\u003cp>La Follette started at \u003ca href=\"http://www.bvwines.com/age_gateway?destination=node%2F100\">Beaulieu Vineyards\u003c/a> in 1991 and spent time overseas as a wine consultant. His work included being a consultant at Yarra Ridge in Australia. Back in California he made a name for himself at \u003ca href=\"http://flowerswinery.com/\">Flowers\u003c/a> and then at \u003ca href=\"http://www.decanter.com/news/wine-news/485191/tandem-winery-sold\">Tandem wines\u003c/a>. Last year La Follette went out on his own to make cool climate, Burgundian style, Sonoma Pinot Noirs and Chardonnays. I recently found a few reasonably priced La Follette Pinots at \u003ca href=\"http://www.bottlebarn.com/\">Bottle Barn in Sebastopol\u003c/a> and plan on breaking them out for Thanksgiving. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\" alt=\"La Follette wines\" title=\"La Follette wines\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-35534\">\u003c/a>\u003c/p>\n\u003cp>Besides eavesdropping on his fermentations, La Follette generally avoids commercial yeasts, gravitates toward unconventional equipment built by hand using pieces from salvage yards, and experiments with practices such as \u003ca href=\"http://www.snooth.com/articles/la-follette-wines/\">fluff racking\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Greg La Follette was born in Iceland. His wife came to the U.S. from Germany and together they have six children. I recently had a chance to talk with La Follette at his shared winemaking facility in Sebastopol.\u003c/p>\n\u003cp>\u003cstrong>How do you describe your style of winemaking?\u003c/strong>\u003c/p>\n\u003cp>I see myself as more of a translator of the land rather than a dictator or someone who just wants to do everything in a prescribed way. I let the land take the lead on things. I have a strong collaboration with growers and am on call 24/7 with them. A lot of winemakers don't have the plant biology training that I do. Nowadays many more winemakers are realizing that wine is best made in the vineyard and so winemakers are getting more viticulture training.\u003c/p>\n\u003cp>\u003cstrong>Why do you say you practice unsafe winemaking?\u003c/strong>\u003c/p>\n\u003cp>Well, we take risks. Safe winemaking is when you inoculate something, put in plenty of sulpher dioxide to knock out the bad guys, you put it at a temperature where its going to go through safely, you follow a formula. For us, frequently our fermentations don't finish until June, the following year from harvest, which adds layers of richness. If you like the taste of forest floor and mushrooms in your pinot, that’s a compound produced by grapes and it's brought forward when you provide oxygen at just the right time. It’s also about using your body, I have had broken ribs, torn rotator cuffs, concussions and other injuries. Our style of winemaking is a full contact sport. \u003c/p>\n\u003cp>\u003cstrong>Speaking of dialogues with your wines, why do you listen to your fermentations?\u003c/strong>\u003c/p>\n\u003cp>I am listening for the activity in the wine. That is a good clue for us to tell when we need to do things like add sulphur dioxide. Most winemakers, when the malolactic is done they say, “ok, lets add the sulphur dioxide now.\" And I say, “no, let's wait until they quiet down.” I am really focused on mouth feel, which means getting away from the hardness. By the way, the secondary fermentation has a different sound than the primary fermentation. But you have to spend the time listening, it's not that different than listening to your spouse or your kids. It makes for better relationships.\u003c/p>\n\u003cp>\u003cstrong>How do you describe mouthfeel?\u003cbr>\n\u003c/strong>\u003cbr>\nIt’s what I focused on when I was getting my Masters at U.C. Davis. Mouthfeel is how all the parts in the wine work together. It’s what brings pleasure to your mouth. They are broken down into three parts, entry, mid-palate and late palate. You have to tie together the whole union of the wine.\u003c/p>\n\u003cp>\u003cstrong>You follow some natural winemaking techniques which include using \u003ca href=\"http://www.enologyinternational.com/yeast/wildyeast.html\">native yeasts\u003c/a> and little \u003ca href=\"http://blog.wineeducation.com/2007/02/great-wine-filtering-debate.html\">filtration\u003c/a>. What do you think of this trend which has received so much buzz?\u003c/strong> \u003c/p>\n\u003cp>Well, I think of minimalist interventions. But here is the problem, there is less manipulation with the more commercial style of winemaking. We are playing with our wines all of the time. We really and truly live the wine and are on top of our fermentations, literally, several times a day, smelling, looking, tasting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\" alt=\"La Follette with assistant winemaker Simone Sequeria\" title=\"La Follette with assistant winemaker Simone Sequeria\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-35678\">\u003c/a>\u003cbr>\n\u003cem>La Follette with assistant winemaker Simone Sequeria. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you choose Pinot Noir as your grape, it is so challenging to make.\u003c/strong>\u003c/p>\n\u003cp>I like introducing people to what Pinot Noir can do. It can just love and caress your tongue. I finally had to surrender to it and say \"take me I'm yours.\" Pinot is great to make if you have Chardonnay to give you a rudder of sanity. I wanted it to have weight and structure but be light and have it at a price point where we can make friends. It's a new label so that's important. (La Follette’s wines range from $29.99 to $49.99).\u003c/p>\n\u003cp>La Follette’s talent as a Pinot Noir maker may never have come to fruition had he not reached the conclusion that his first love, playing the bagpipes, was not a practical career. His dream as a teenager did not match his parents' career expectations of him. La Follette saved his milk money to pay, secretly, for lessons and eventually became a ship's piper on the Queen Mary. Now the bagpipes are a hobby to wind down from winemaking.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Mfs-ZY2Krl0'\n title='//www.youtube.com/embed/Mfs-ZY2Krl0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Since I have Scottish ancestry I assumed the bagpipes might be something I could pick up, after all, I can blow a lot of hot air. But I was quickly humbled after one short lesson from La Follette.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/AXwTT16XD5I'\n title='//www.youtube.com/embed/AXwTT16XD5I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>You can meet Greg La Follette and check out his wines at the “In the Cellar with Greg” series. The next one is scheduled for Friday, December 2. For more information you can go to \u003ca href=\"http://www.lafollettewines.com/index.php?option=com_submenus&id=2&show=78\">\"events\" on his website\u003c/a>. \u003c/p>\n\u003cp>This event is one in an occasional series on California winemakers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafollettewines.com/\">La Follette Wines\u003c/a>\u003cbr>\n4900 West Dry Creek Road\u003cbr>\nHealdsburg, California 95448\u003cbr>\nPhone: 707.395.3902\u003cbr>\ninfo@lafollettewines.com\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/LaFolletteWines\">La Follette Wines\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35491/shhh-greg-la-follettes-pinot-noirs-are-talkin",
"authors": [
"byline_bayareabites_35491"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_1763",
"bayareabites_119"
],
"tags": [
"bayareabites_9922",
"bayareabites_9906",
"bayareabites_2624",
"bayareabites_9921",
"bayareabites_9905",
"bayareabites_9920",
"bayareabites_2692",
"bayareabites_9907",
"bayareabites_9908"
],
"featImg": "bayareabites_35512",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=holidays-and-traditions": {
"isFetching": false,
"latestQuery": {
"from": 456,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 651,
"relation": "eq"
},
"items": [
"bayareabites_36442",
"bayareabites_36120",
"bayareabites_36327",
"bayareabites_36182",
"bayareabites_36145",
"bayareabites_36101",
"bayareabites_35484",
"bayareabites_35920",
"bayareabites_35776",
"bayareabites_35651",
"bayareabites_35437",
"bayareabites_35491"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_holidays-and-traditions": {
"isLoading": true
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_1046": {
"type": "terms",
"id": "bayareabites_1046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Alameda County Community Food Bank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Alameda County Community Food Bank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 947,
"slug": "alameda-county-community-food-bank",
"isLoading": false,
"link": "/bayareabites/tag/alameda-county-community-food-bank"
},
"bayareabites_1602": {
"type": "terms",
"id": "bayareabites_1602",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1602",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2112,
"slug": "food-banks",
"isLoading": false,
"link": "/bayareabites/tag/food-banks"
},
"bayareabites_248": {
"type": "terms",
"id": "bayareabites_248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hunger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hunger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 213,
"slug": "hunger",
"isLoading": false,
"link": "/bayareabites/tag/hunger"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_1045": {
"type": "terms",
"id": "bayareabites_1045",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1045",
"found": true
},
"relationships": {},
"featImg": null,
"name": "volunteer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 946,
"slug": "volunteer",
"isLoading": false,
"link": "/bayareabites/tag/volunteer"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_4125": {
"type": "terms",
"id": "bayareabites_4125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2589,
"slug": "dessert-recipes",
"isLoading": false,
"link": "/bayareabites/tag/dessert-recipes"
},
"bayareabites_1511": {
"type": "terms",
"id": "bayareabites_1511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1251,
"slug": "pumpkin",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin"
},
"bayareabites_9957": {
"type": "terms",
"id": "bayareabites_9957",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9957",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin toffee whoopie pies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin toffee whoopie pies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4411,
"slug": "pumpkin-toffee-whoopie-pies",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin-toffee-whoopie-pies"
},
"bayareabites_9113": {
"type": "terms",
"id": "bayareabites_9113",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9113",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whoopie pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whoopie pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3567,
"slug": "whoopie-pie",
"isLoading": false,
"link": "/bayareabites/tag/whoopie-pie"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_254": {
"type": "terms",
"id": "bayareabites_254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eatwell farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eatwell farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 219,
"slug": "eatwell-farm",
"isLoading": false,
"link": "/bayareabites/tag/eatwell-farm"
},
"bayareabites_2172": {
"type": "terms",
"id": "bayareabites_2172",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2172",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1621,
"slug": "farmers-market",
"isLoading": false,
"link": "/bayareabites/tag/farmers-market"
},
"bayareabites_3238": {
"type": "terms",
"id": "bayareabites_3238",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3238",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food gifts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food gifts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2217,
"slug": "food-gifts",
"isLoading": false,
"link": "/bayareabites/tag/food-gifts"
},
"bayareabites_1526": {
"type": "terms",
"id": "bayareabites_1526",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1526",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2155,
"slug": "holidays",
"isLoading": false,
"link": "/bayareabites/tag/holidays"
},
"bayareabites_580": {
"type": "terms",
"id": "bayareabites_580",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "580",
"found": true
},
"relationships": {},
"featImg": null,
"name": "june taylor",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "june taylor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 545,
"slug": "june-taylor",
"isLoading": false,
"link": "/bayareabites/tag/june-taylor"
},
"bayareabites_2987": {
"type": "terms",
"id": "bayareabites_2987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "philo apple farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "philo apple farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2089,
"slug": "philo-apple-farm",
"isLoading": false,
"link": "/bayareabites/tag/philo-apple-farm"
},
"bayareabites_236": {
"type": "terms",
"id": "bayareabites_236",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "236",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rancho gordo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rancho gordo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 201,
"slug": "rancho-gordo",
"isLoading": false,
"link": "/bayareabites/tag/rancho-gordo"
},
"bayareabites_1321": {
"type": "terms",
"id": "bayareabites_1321",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1321",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookware and accessories",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookware and accessories Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1155,
"slug": "cookware-and-accessories",
"isLoading": false,
"link": "/bayareabites/category/cookware-and-accessories"
},
"bayareabites_9967": {
"type": "terms",
"id": "bayareabites_9967",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9967",
"found": true
},
"relationships": {},
"featImg": null,
"name": "aebleskiver",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "aebleskiver Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4421,
"slug": "aebleskiver",
"isLoading": false,
"link": "/bayareabites/tag/aebleskiver"
},
"bayareabites_9960": {
"type": "terms",
"id": "bayareabites_9960",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9960",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Danish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Danish food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4414,
"slug": "danish-food",
"isLoading": false,
"link": "/bayareabites/tag/danish-food"
},
"bayareabites_3132": {
"type": "terms",
"id": "bayareabites_3132",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3132",
"found": true
},
"relationships": {},
"featImg": null,
"name": "glögg",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "glögg Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2154,
"slug": "glogg",
"isLoading": false,
"link": "/bayareabites/tag/glogg"
},
"bayareabites_9111": {
"type": "terms",
"id": "bayareabites_9111",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9111",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nordic House",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nordic House Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3565,
"slug": "nordic-house",
"isLoading": false,
"link": "/bayareabites/tag/nordic-house"
},
"bayareabites_9962": {
"type": "terms",
"id": "bayareabites_9962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Norwegian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Norwegian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4416,
"slug": "norwegian-food",
"isLoading": false,
"link": "/bayareabites/tag/norwegian-food"
},
"bayareabites_9959": {
"type": "terms",
"id": "bayareabites_9959",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pia Klausen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pia Klausen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4413,
"slug": "pia-klausen",
"isLoading": false,
"link": "/bayareabites/tag/pia-klausen"
},
"bayareabites_9963": {
"type": "terms",
"id": "bayareabites_9963",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9963",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Scandinavian Christmas food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Scandinavian Christmas food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4417,
"slug": "scandinavian-christmas-food",
"isLoading": false,
"link": "/bayareabites/tag/scandinavian-christmas-food"
},
"bayareabites_9961": {
"type": "terms",
"id": "bayareabites_9961",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9961",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Swedish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Swedish food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4415,
"slug": "swedish-food",
"isLoading": false,
"link": "/bayareabites/tag/swedish-food"
},
"bayareabites_15122": {
"type": "terms",
"id": "bayareabites_15122",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15122",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Christmas Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\" />\r\n\r\nWho doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Who doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"title": "Christmas Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99452,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/series/christmas-recipes"
},
"bayareabites_3623": {
"type": "terms",
"id": "bayareabites_3623",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3623",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate cookies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate cookies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2396,
"slug": "chocolate-cookies",
"isLoading": false,
"link": "/bayareabites/tag/chocolate-cookies"
},
"bayareabites_558": {
"type": "terms",
"id": "bayareabites_558",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "558",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 523,
"slug": "christmas",
"isLoading": false,
"link": "/bayareabites/tag/christmas"
},
"bayareabites_8661": {
"type": "terms",
"id": "bayareabites_8661",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8661",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday baking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday baking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3114,
"slug": "holiday-baking",
"isLoading": false,
"link": "/bayareabites/tag/holiday-baking"
},
"bayareabites_8453": {
"type": "terms",
"id": "bayareabites_8453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oreos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oreos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2906,
"slug": "oreos",
"isLoading": false,
"link": "/bayareabites/tag/oreos"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_799": {
"type": "terms",
"id": "bayareabites_799",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "799",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bourbon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bourbon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 797,
"slug": "bourbon",
"isLoading": false,
"link": "/bayareabites/tag/bourbon"
},
"bayareabites_14760": {
"type": "terms",
"id": "bayareabites_14760",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14760",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cider",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cider Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1166,
"slug": "cider",
"isLoading": false,
"link": "/bayareabites/tag/cider"
},
"bayareabites_3138": {
"type": "terms",
"id": "bayareabites_3138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday drinks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday drinks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2159,
"slug": "holiday-drinks",
"isLoading": false,
"link": "/bayareabites/tag/holiday-drinks"
},
"bayareabites_8548": {
"type": "terms",
"id": "bayareabites_8548",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8548",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hot cocoa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hot cocoa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3001,
"slug": "hot-cocoa",
"isLoading": false,
"link": "/bayareabites/tag/hot-cocoa"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_723": {
"type": "terms",
"id": "bayareabites_723",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "723",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arizmendi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arizmendi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 688,
"slug": "arizmendi",
"isLoading": false,
"link": "/bayareabites/tag/arizmendi"
},
"bayareabites_9955": {
"type": "terms",
"id": "bayareabites_9955",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9955",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arizmendi bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arizmendi bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4409,
"slug": "arizmendi-bakery",
"isLoading": false,
"link": "/bayareabites/tag/arizmendi-bakery"
},
"bayareabites_1694": {
"type": "terms",
"id": "bayareabites_1694",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1694",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fruitcake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fruitcake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1352,
"slug": "fruitcake",
"isLoading": false,
"link": "/bayareabites/tag/fruitcake"
},
"bayareabites_8603": {
"type": "terms",
"id": "bayareabites_8603",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8603",
"found": true
},
"relationships": {},
"featImg": null,
"name": "xmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "xmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3056,
"slug": "xmas",
"isLoading": false,
"link": "/bayareabites/tag/xmas"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_987": {
"type": "terms",
"id": "bayareabites_987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 898,
"slug": "diy",
"isLoading": false,
"link": "/bayareabites/tag/diy"
},
"bayareabites_3941": {
"type": "terms",
"id": "bayareabites_3941",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3941",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food runners",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food runners Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2500,
"slug": "food-runners",
"isLoading": false,
"link": "/bayareabites/tag/food-runners"
},
"bayareabites_9943": {
"type": "terms",
"id": "bayareabites_9943",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9943",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marmelade",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marmelade Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4397,
"slug": "marmelade",
"isLoading": false,
"link": "/bayareabites/tag/marmelade"
},
"bayareabites_9942": {
"type": "terms",
"id": "bayareabites_9942",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9942",
"found": true
},
"relationships": {},
"featImg": null,
"name": "occupy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "occupy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4396,
"slug": "occupy",
"isLoading": false,
"link": "/bayareabites/tag/occupy"
},
"bayareabites_9944": {
"type": "terms",
"id": "bayareabites_9944",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9944",
"found": true
},
"relationships": {},
"featImg": null,
"name": "self-publishing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "self-publishing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4398,
"slug": "self-publishing",
"isLoading": false,
"link": "/bayareabites/tag/self-publishing"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_9497": {
"type": "terms",
"id": "bayareabites_9497",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9497",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barry estabrook",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barry estabrook Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3951,
"slug": "barry-estabrook",
"isLoading": false,
"link": "/bayareabites/tag/barry-estabrook"
},
"bayareabites_9927": {
"type": "terms",
"id": "bayareabites_9927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bon Appetit Management Company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bon Appetit Management Company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4381,
"slug": "bon-appetit-management-company",
"isLoading": false,
"link": "/bayareabites/tag/bon-appetit-management-company"
},
"bayareabites_9933": {
"type": "terms",
"id": "bayareabites_9933",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9933",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Campaign for Fair Food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Campaign for Fair Food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4387,
"slug": "campaign-for-fair-food",
"isLoading": false,
"link": "/bayareabites/tag/campaign-for-fair-food"
},
"bayareabites_1264": {
"type": "terms",
"id": "bayareabites_1264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "catalan farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "catalan farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1107,
"slug": "catalan-farm",
"isLoading": false,
"link": "/bayareabites/tag/catalan-farm"
},
"bayareabites_9928": {
"type": "terms",
"id": "bayareabites_9928",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9928",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ceja Winery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ceja Winery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4382,
"slug": "ceja-winery",
"isLoading": false,
"link": "/bayareabites/tag/ceja-winery"
},
"bayareabites_9882": {
"type": "terms",
"id": "bayareabites_9882",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9882",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Coalition of Immokalee Workers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Coalition of Immokalee Workers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4336,
"slug": "coalition-of-immokalee-workers",
"isLoading": false,
"link": "/bayareabites/tag/coalition-of-immokalee-workers"
},
"bayareabites_9930": {
"type": "terms",
"id": "bayareabites_9930",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9930",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Edible Education 101",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Edible Education 101 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4384,
"slug": "edible-education-101",
"isLoading": false,
"link": "/bayareabites/tag/edible-education-101"
},
"bayareabites_51": {
"type": "terms",
"id": "bayareabites_51",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "51",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eric schlosser",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eric schlosser Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 14,
"slug": "eric-schlosser",
"isLoading": false,
"link": "/bayareabites/tag/eric-schlosser"
},
"bayareabites_3644": {
"type": "terms",
"id": "bayareabites_3644",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3644",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmworkers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmworkers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2408,
"slug": "farmworkers",
"isLoading": false,
"link": "/bayareabites/tag/farmworkers"
},
"bayareabites_9932": {
"type": "terms",
"id": "bayareabites_9932",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9932",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lucas Benitez",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lucas Benitez Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4386,
"slug": "lucas-benitez",
"isLoading": false,
"link": "/bayareabites/tag/lucas-benitez"
},
"bayareabites_9929": {
"type": "terms",
"id": "bayareabites_9929",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9929",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Robert Romano",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Robert Romano Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4383,
"slug": "robert-romano",
"isLoading": false,
"link": "/bayareabites/tag/robert-romano"
},
"bayareabites_2161": {
"type": "terms",
"id": "bayareabites_2161",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2161",
"found": true
},
"relationships": {},
"featImg": null,
"name": "swanton berry farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "swanton berry farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1615,
"slug": "swanton-berry-farm",
"isLoading": false,
"link": "/bayareabites/tag/swanton-berry-farm"
},
"bayareabites_9931": {
"type": "terms",
"id": "bayareabites_9931",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9931",
"found": true
},
"relationships": {},
"featImg": null,
"name": "TedxFruitvale: Harvesting Change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "TedxFruitvale: Harvesting Change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4385,
"slug": "tedxfruitvale-harvesting-change",
"isLoading": false,
"link": "/bayareabites/tag/tedxfruitvale-harvesting-change"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_15012": {
"type": "terms",
"id": "bayareabites_15012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thanksgiving Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1.jpg\" alt=\"THANKSGIVING-centerpiece1000 (1)\" width=\"1000\" height=\"666\" class=\"aligncenter size-full wp-image-103674\" />\r\n\r\nEntrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests.",
"title": "Thanksgiving Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99342,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/series/thanksgiving-recipes"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_9926": {
"type": "terms",
"id": "bayareabites_9926",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9926",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cranberry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cranberry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4380,
"slug": "cranberry",
"isLoading": false,
"link": "/bayareabites/tag/cranberry"
},
"bayareabites_9925": {
"type": "terms",
"id": "bayareabites_9925",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9925",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Field Roast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Field Roast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4379,
"slug": "field-roast",
"isLoading": false,
"link": "/bayareabites/tag/field-roast"
},
"bayareabites_8823": {
"type": "terms",
"id": "bayareabites_8823",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8823",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gardein",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gardein Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3276,
"slug": "gardein",
"isLoading": false,
"link": "/bayareabites/tag/gardein"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_2962": {
"type": "terms",
"id": "bayareabites_2962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2067,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving-recipes"
},
"bayareabites_9923": {
"type": "terms",
"id": "bayareabites_9923",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9923",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tofurkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tofurkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4377,
"slug": "tofurkey",
"isLoading": false,
"link": "/bayareabites/tag/tofurkey"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_9924": {
"type": "terms",
"id": "bayareabites_9924",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9924",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vegetarian Plus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vegetarian Plus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4378,
"slug": "vegetarian-plus",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian-plus"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_9910": {
"type": "terms",
"id": "bayareabites_9910",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9910",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4364,
"slug": "barley",
"isLoading": false,
"link": "/bayareabites/tag/barley"
},
"bayareabites_2898": {
"type": "terms",
"id": "bayareabites_2898",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2898",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brussels sprouts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brussels sprouts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2028,
"slug": "brussels-sprouts",
"isLoading": false,
"link": "/bayareabites/tag/brussels-sprouts"
},
"bayareabites_16286": {
"type": "terms",
"id": "bayareabites_16286",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16286",
"found": true
},
"relationships": {},
"featImg": null,
"name": "essays",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "essays Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100616,
"slug": "essays",
"isLoading": false,
"link": "/bayareabites/tag/essays"
},
"bayareabites_538": {
"type": "terms",
"id": "bayareabites_538",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "538",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mushrooms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mushrooms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 503,
"slug": "mushrooms",
"isLoading": false,
"link": "/bayareabites/tag/mushrooms"
},
"bayareabites_145": {
"type": "terms",
"id": "bayareabites_145",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "145",
"found": true
},
"relationships": {},
"featImg": null,
"name": "poetry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "poetry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 110,
"slug": "poetry",
"isLoading": false,
"link": "/bayareabites/tag/poetry"
},
"bayareabites_1587": {
"type": "terms",
"id": "bayareabites_1587",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1587",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stuffing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stuffing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1289,
"slug": "stuffing",
"isLoading": false,
"link": "/bayareabites/tag/stuffing"
},
"bayareabites_9909": {
"type": "terms",
"id": "bayareabites_9909",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9909",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wallace stevens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wallace stevens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4363,
"slug": "wallace-stevens",
"isLoading": false,
"link": "/bayareabites/tag/wallace-stevens"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_9922": {
"type": "terms",
"id": "bayareabites_9922",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9922",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bagpipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bagpipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4376,
"slug": "bagpipes",
"isLoading": false,
"link": "/bayareabites/tag/bagpipes"
},
"bayareabites_9906": {
"type": "terms",
"id": "bayareabites_9906",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9906",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chardonnay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chardonnay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4360,
"slug": "chardonnay",
"isLoading": false,
"link": "/bayareabites/tag/chardonnay"
},
"bayareabites_2624": {
"type": "terms",
"id": "bayareabites_2624",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2624",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flowers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flowers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1873,
"slug": "flowers",
"isLoading": false,
"link": "/bayareabites/tag/flowers"
},
"bayareabites_9921": {
"type": "terms",
"id": "bayareabites_9921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fluff racking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fluff racking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4375,
"slug": "fluff-racking",
"isLoading": false,
"link": "/bayareabites/tag/fluff-racking"
},
"bayareabites_9905": {
"type": "terms",
"id": "bayareabites_9905",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9905",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Greg La Follette",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Greg La Follette Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4359,
"slug": "greg-la-follette",
"isLoading": false,
"link": "/bayareabites/tag/greg-la-follette"
},
"bayareabites_9920": {
"type": "terms",
"id": "bayareabites_9920",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9920",
"found": true
},
"relationships": {},
"featImg": null,
"name": "native yeasts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "native yeasts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4374,
"slug": "native-yeasts",
"isLoading": false,
"link": "/bayareabites/tag/native-yeasts"
},
"bayareabites_2692": {
"type": "terms",
"id": "bayareabites_2692",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2692",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pinot noir",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pinot noir Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1902,
"slug": "pinot-noir",
"isLoading": false,
"link": "/bayareabites/tag/pinot-noir"
},
"bayareabites_9907": {
"type": "terms",
"id": "bayareabites_9907",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9907",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tandem",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tandem Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4361,
"slug": "tandem",
"isLoading": false,
"link": "/bayareabites/tag/tandem"
},
"bayareabites_9908": {
"type": "terms",
"id": "bayareabites_9908",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9908",
"found": true
},
"relationships": {},
"featImg": null,
"name": "winemaker",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "winemaker Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4362,
"slug": "winemaker",
"isLoading": false,
"link": "/bayareabites/tag/winemaker"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
