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"disqusTitle": "Cruciferae: The Scary Vegetables",
"title": "Cruciferae: The Scary Vegetables",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/scary-cruciferous-pumpkin.jpg\" alt=\"scary cruciferous pumpkin\" title=\"scary cruciferous pumpkin\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7722\">\u003cbr>\nWith Halloween around the corner, it’s time to talk about something that really gives kids the creeps. Forget about vampires (\u003ca href=\"http://twilightthemovie.com/\">those hunky blood suckers\u003c/a>) or zombies (\u003ca href=\"http://horrorshow.videosift.com/video/Who-says-zombies-dont-have-a-sensitive-side\">they have feelings too\u003c/a>). What terrifies many children are cruciferous vegetables. Even the name sounds scary -- sort of like crucify or crucio (for all you Harry Potter fans). \u003c/p>\n\u003cp>Cruciferous vegetables, also known as brassicaceae, are the ones that hit the market in fall, just in time for Halloween. Cabbage, kale, broccoli, cauliflower, and Brussels sprouts are just a few of the commonly unloved veggies that make up this plant variety. Yet although the cruciferae are often sneered at, and even loathed by some, they are hardly villains. Dubbed super vegetables, they are full of antioxidants and vitamins, are thought to have cancer-preventing and fighting agents, and also protect against cardiovascular disease. So, contrary to popular belief, these under appreciated vegetables are actually the heroes of the food world.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Yet as much as I put myself in the role of PR rep for these amazing plants, multitudes of kids (and even some adults) meet a plateful of cauliflower, kale or Brussels sprouts with scrunched up faces and pursed lips. Of course there are many people (adults and children alike) who love all things cruciferous, but I don't think it's farfetched to say these vegetables have a bad rap. \u003c/p>\n\u003cp>But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">I am strongly against deceiving kids about food\u003c/a> -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are a few ways to get your kids to eat all things cruciferous. A few of the items on this list repeat \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">some tips I provided last year\u003c/a>, but as they really do work, it's worth mentioning them here again.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cauliflower-in-various-colors.jpg\" alt=\"cauliflower in various colors\" title=\"cauliflower in various colors\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7727\">\u003c/p>\n\u003cp>•\tTry roasting your vegetables instead of steaming or boiling them. Roasting allows the natural sugars in the vegetables to caramelize, which makes them more flavorful. It is also a great way to make sure the veggies turn out al dente instead of mushy. And, if you need another incentive, boiling and steaming emit the vegetables natural gassy odors while roasting helps contain the smells. \u003c/p>\n\u003cp>•\tTry fun colored vegetables. Right now you can find purple or yellow cauliflower, or those lovely Tuscan ones with spiky cones all over them. Even the most cauliflower-hating kid will be interested in nibbling something purple.\u003c/p>\n\u003cp>•\tBuy an entire stalk of Brussels sprouts. It's fun to take the sprouts off the stalk, and you are then left with a long green baton your kids can play with.\u003c/p>\n\u003cp>•\tDon't overcook your cruciferous veggies as they are high in gas and cooking them for too long makes them stinky. See if you can get your kids to eat the broccoli or cauliflower raw (with salad dressing or melted cheese if necessary) and then cook the rest al dente. \u003c/p>\n\u003cp>•\tMake a creamy soup. When blended with milk or cream and butter, vegetables become much more manageable for kids who reject foods out of hand because of weird textures. So if your child thinks Brussels sprout leaves are slimy, puree them.\u003c/p>\n\u003cp>•\tAdd bacon and cheese (if you eat these things). Let's face it, everything really does taste better with bacon and cheese. Kale sautéed with bacon or pancetta is truly amazing. And cauliflower baked au gratin with cheese and butter is beyond decadent. Toss in your children's favorite pasta to make the dish even more appealing.\u003c/p>\n\u003cp>•\tTake your kids to a garden or farm at picking time. Picking vegetables is fun and kids are far more likely to eat something they got to commune with in the garden. Many local farms have family days where you and your brood can pick to your hearts' content.\u003c/p>\n\u003cp>•\tLet your kids pick out your weekly vegetables in the market. Go to a farmer's market if you can as they offer inviting opportunities for your little ones to touch, smell, and even talk with a farmer.\u003c/p>\n\u003cp>And now for that irresistible purple soup.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/purple-cauliflower-soup.jpg\" alt=\"purple cauliflower soup\" title=\"purple cauliflower soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7723\">\u003c/p>\n\u003cp>\u003cstrong>Roasted Purple Cauliflower Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium head of purple cauliflower chopped into small florets\u003cbr>\n1 medium potato chopped into 1/2-inch pieces\u003cbr>\n1 small onion chopped\u003cbr>\n3 cups chicken or vegetable broth\u003cbr>\n1 cup milk (preferably whole milk)\u003cbr>\n4 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/2 cup grated Parmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Lay the cut up cauliflower and potato in a pan. Drizzle on some olive oil, black pepper, and salt (kosher or sea salt preferably). Roast in a 400 degree oven for 20 minutes or until you can easily pierce the cauliflower and potato pieces with a fork.\u003cbr>\n2. In a medium pot, sauté the onion in 2 Tbsp butter until soft. Add in the roasted cauliflower and potato along with the chicken or vegetable stock. Cook until the broth is heated through.\u003cbr>\n3. Using a hand or stand blender, blend the cauliflower mixture until all chunks are gone and the soup is smooth.\u003cbr>\n4. Add the mixture back to the pot and mix in the milk. Season with salt and pepper to taste. Bring the soup to a low simmer.\u003cbr>\n5. Mix in the Parmesan cheese and the remaining 2 Tbsp butter. Serve.\u003c/p>\n\n",
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"excerpt": "But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as I am strongly against deceiving kids about food -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. ",
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"description": "But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as I am strongly against deceiving kids about food -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. ",
"title": "Cruciferae: The Scary Vegetables | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/scary-cruciferous-pumpkin.jpg\" alt=\"scary cruciferous pumpkin\" title=\"scary cruciferous pumpkin\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7722\">\u003cbr>\nWith Halloween around the corner, it’s time to talk about something that really gives kids the creeps. Forget about vampires (\u003ca href=\"http://twilightthemovie.com/\">those hunky blood suckers\u003c/a>) or zombies (\u003ca href=\"http://horrorshow.videosift.com/video/Who-says-zombies-dont-have-a-sensitive-side\">they have feelings too\u003c/a>). What terrifies many children are cruciferous vegetables. Even the name sounds scary -- sort of like crucify or crucio (for all you Harry Potter fans). \u003c/p>\n\u003cp>Cruciferous vegetables, also known as brassicaceae, are the ones that hit the market in fall, just in time for Halloween. Cabbage, kale, broccoli, cauliflower, and Brussels sprouts are just a few of the commonly unloved veggies that make up this plant variety. Yet although the cruciferae are often sneered at, and even loathed by some, they are hardly villains. Dubbed super vegetables, they are full of antioxidants and vitamins, are thought to have cancer-preventing and fighting agents, and also protect against cardiovascular disease. So, contrary to popular belief, these under appreciated vegetables are actually the heroes of the food world.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/brussels-sprouts-on-the-stalk2.jpg\" alt=\"brussels sprouts on the stalk\" title=\"brussels sprouts on the stalk\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-7726\">\u003c/p>\n\u003cp>Yet as much as I put myself in the role of PR rep for these amazing plants, multitudes of kids (and even some adults) meet a plateful of cauliflower, kale or Brussels sprouts with scrunched up faces and pursed lips. Of course there are many people (adults and children alike) who love all things cruciferous, but I don't think it's farfetched to say these vegetables have a bad rap. \u003c/p>\n\u003cp>But don't lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don't worry. I'm not suggesting you hide the vegetables (as \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">I am strongly against deceiving kids about food\u003c/a> -- Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort -- along with a fair amount of Parmesan cheese and bacon -- it's possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are a few ways to get your kids to eat all things cruciferous. A few of the items on this list repeat \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/\">some tips I provided last year\u003c/a>, but as they really do work, it's worth mentioning them here again.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cauliflower-in-various-colors.jpg\" alt=\"cauliflower in various colors\" title=\"cauliflower in various colors\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7727\">\u003c/p>\n\u003cp>•\tTry roasting your vegetables instead of steaming or boiling them. Roasting allows the natural sugars in the vegetables to caramelize, which makes them more flavorful. It is also a great way to make sure the veggies turn out al dente instead of mushy. And, if you need another incentive, boiling and steaming emit the vegetables natural gassy odors while roasting helps contain the smells. \u003c/p>\n\u003cp>•\tTry fun colored vegetables. Right now you can find purple or yellow cauliflower, or those lovely Tuscan ones with spiky cones all over them. Even the most cauliflower-hating kid will be interested in nibbling something purple.\u003c/p>\n\u003cp>•\tBuy an entire stalk of Brussels sprouts. It's fun to take the sprouts off the stalk, and you are then left with a long green baton your kids can play with.\u003c/p>\n\u003cp>•\tDon't overcook your cruciferous veggies as they are high in gas and cooking them for too long makes them stinky. See if you can get your kids to eat the broccoli or cauliflower raw (with salad dressing or melted cheese if necessary) and then cook the rest al dente. \u003c/p>\n\u003cp>•\tMake a creamy soup. When blended with milk or cream and butter, vegetables become much more manageable for kids who reject foods out of hand because of weird textures. So if your child thinks Brussels sprout leaves are slimy, puree them.\u003c/p>\n\u003cp>•\tAdd bacon and cheese (if you eat these things). Let's face it, everything really does taste better with bacon and cheese. Kale sautéed with bacon or pancetta is truly amazing. And cauliflower baked au gratin with cheese and butter is beyond decadent. Toss in your children's favorite pasta to make the dish even more appealing.\u003c/p>\n\u003cp>•\tTake your kids to a garden or farm at picking time. Picking vegetables is fun and kids are far more likely to eat something they got to commune with in the garden. Many local farms have family days where you and your brood can pick to your hearts' content.\u003c/p>\n\u003cp>•\tLet your kids pick out your weekly vegetables in the market. Go to a farmer's market if you can as they offer inviting opportunities for your little ones to touch, smell, and even talk with a farmer.\u003c/p>\n\u003cp>And now for that irresistible purple soup.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/purple-cauliflower-soup.jpg\" alt=\"purple cauliflower soup\" title=\"purple cauliflower soup\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7723\">\u003c/p>\n\u003cp>\u003cstrong>Roasted Purple Cauliflower Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium head of purple cauliflower chopped into small florets\u003cbr>\n1 medium potato chopped into 1/2-inch pieces\u003cbr>\n1 small onion chopped\u003cbr>\n3 cups chicken or vegetable broth\u003cbr>\n1 cup milk (preferably whole milk)\u003cbr>\n4 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003cbr>\n1/2 cup grated Parmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Lay the cut up cauliflower and potato in a pan. Drizzle on some olive oil, black pepper, and salt (kosher or sea salt preferably). Roast in a 400 degree oven for 20 minutes or until you can easily pierce the cauliflower and potato pieces with a fork.\u003cbr>\n2. In a medium pot, sauté the onion in 2 Tbsp butter until soft. Add in the roasted cauliflower and potato along with the chicken or vegetable stock. Cook until the broth is heated through.\u003cbr>\n3. Using a hand or stand blender, blend the cauliflower mixture until all chunks are gone and the soup is smooth.\u003cbr>\n4. Add the mixture back to the pot and mix in the milk. Season with salt and pepper to taste. Bring the soup to a low simmer.\u003cbr>\n5. Mix in the Parmesan cheese and the remaining 2 Tbsp butter. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Two Halloweens ago, I \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/30/son-of-scary-food/\">bashed baby costumes\u003c/a>, and heaped quite specific vitriol on the \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=8eb7a65b553b4110VgnVCM1000003d370a0aRCRD&lastnavigatedchannel=c197cafb74ece010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist\">infamous Martha Stewart lobster baby costume\u003c/a>. \u003c/p>\n\u003cp>Little did I know that a year later, I'd be knocked up (the planned kind of knocked up), and that two years later (meaning now), I'd lie awake at night lactating and plotting my baby's first truly public embarrassment: his 2009 Halloween costume.\u003c/p>\n\u003cp>I've actually hated Halloween for years -- to me, it's no more than excuse for otherwise pleasant adults to turn into masked assholes. The few times in the past 20 years that I've deigned to go out in costume on Halloween, I've resorted to my cactus get-up, which consists of green clothes + clothespins. The cactus get-up is perfect for those, like me, who are: 1) lazy, 2) cheap, and 3) open to the possibility of foreplay à la clothespin.\u003c/p>\n\u003cp>With the arrival of Henry, the erotic possibilities of clothespins have dramatically receded, and even I'm not mean enough to dress my child up as a cactus (imagine the \"Oh, he's a prick!\" jokes). I am, however, still lazy and cheap. And I love to kill two birds with one stone. \u003c/p>\n\u003cp>So, here was the suite of conditions for Henry's costume since he's more fun to dress up than I am:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1)\tFood-related so it could be BAB'd\u003c/p>\n\u003cp>2)\tSuper easy because I'm exhausted\u003c/p>\n\u003cp>3)\tCheap because we're in a recession\u003c/p>\n\u003cp>4)\tHandmade because I'm a snob\u003c/p>\n\u003cp>5)\tGreen because it's his color and my color, and because these days you just can't go wrong with green\u003c/p>\n\u003cp>6)\tWearable as a winter-layer long after Oct. 31 because I can't find a winter jacket for a 12-month-old that I don't think is horrid, and I’m sure as hell not going to sew TWO different things this fall when I could just sew ONE.\u003c/p>\n\u003cp>So, taking all of those factors into account, the only real solution was a poncho that could be interpreted as a costume. A fleece poncho. A green fleece poncho. \u003c/p>\n\u003cp>With this vague green fuzzy vision, Henry and I headed off to \u003ca href=\"http://www.stonemountainfabric.com/\">Stonemountain and Daughter Fabrics\u003c/a> to cruise. And little by little, notion by notion, we assembled the materials that would prevent the erroneous perception of Henry as a Bolivian Kermit or a marijuana leaf fit for the Jolly Green Giant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/henry-halloween09.jpg\" alt=\"henry as a salad for halloween 2009\" title=\"henry as a salad for halloween 2009\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7702\">\u003cbr>\n\u003cem>Photo and Photoshop by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Presto:\u003c/strong> A salad costume! Throw him around and he's a tossed salad. If he's tired, he's a wilted salad. Put him on a horse and he's a Cobb salad. Not only will this costume get a kid through the cold months, but it can also double as a Christmas tree blanket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong> Fleece, buttons, rickrack, thread, brazen enthusiasm for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/15/the-infantivores-dilemma/\">humiliating your child\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Two Halloweens ago, I bashed baby costumes, and heaped quite specific vitriol on the infamous Martha Stewart lobster baby costume.\r\nLittle did I know that a year later, I'd be knocked up (the planned kind of knocked up), and that two years later (meaning now), I'd lie awake at night lactating and plotting my baby's first truly public embarrassment: his 2009 Halloween costume.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Two Halloweens ago, I \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/30/son-of-scary-food/\">bashed baby costumes\u003c/a>, and heaped quite specific vitriol on the \u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=8eb7a65b553b4110VgnVCM1000003d370a0aRCRD&lastnavigatedchannel=c197cafb74ece010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist\">infamous Martha Stewart lobster baby costume\u003c/a>. \u003c/p>\n\u003cp>Little did I know that a year later, I'd be knocked up (the planned kind of knocked up), and that two years later (meaning now), I'd lie awake at night lactating and plotting my baby's first truly public embarrassment: his 2009 Halloween costume.\u003c/p>\n\u003cp>I've actually hated Halloween for years -- to me, it's no more than excuse for otherwise pleasant adults to turn into masked assholes. The few times in the past 20 years that I've deigned to go out in costume on Halloween, I've resorted to my cactus get-up, which consists of green clothes + clothespins. The cactus get-up is perfect for those, like me, who are: 1) lazy, 2) cheap, and 3) open to the possibility of foreplay à la clothespin.\u003c/p>\n\u003cp>With the arrival of Henry, the erotic possibilities of clothespins have dramatically receded, and even I'm not mean enough to dress my child up as a cactus (imagine the \"Oh, he's a prick!\" jokes). I am, however, still lazy and cheap. And I love to kill two birds with one stone. \u003c/p>\n\u003cp>So, here was the suite of conditions for Henry's costume since he's more fun to dress up than I am:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1)\tFood-related so it could be BAB'd\u003c/p>\n\u003cp>2)\tSuper easy because I'm exhausted\u003c/p>\n\u003cp>3)\tCheap because we're in a recession\u003c/p>\n\u003cp>4)\tHandmade because I'm a snob\u003c/p>\n\u003cp>5)\tGreen because it's his color and my color, and because these days you just can't go wrong with green\u003c/p>\n\u003cp>6)\tWearable as a winter-layer long after Oct. 31 because I can't find a winter jacket for a 12-month-old that I don't think is horrid, and I’m sure as hell not going to sew TWO different things this fall when I could just sew ONE.\u003c/p>\n\u003cp>So, taking all of those factors into account, the only real solution was a poncho that could be interpreted as a costume. A fleece poncho. A green fleece poncho. \u003c/p>\n\u003cp>With this vague green fuzzy vision, Henry and I headed off to \u003ca href=\"http://www.stonemountainfabric.com/\">Stonemountain and Daughter Fabrics\u003c/a> to cruise. And little by little, notion by notion, we assembled the materials that would prevent the erroneous perception of Henry as a Bolivian Kermit or a marijuana leaf fit for the Jolly Green Giant. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/henry-halloween09.jpg\" alt=\"henry as a salad for halloween 2009\" title=\"henry as a salad for halloween 2009\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7702\">\u003cbr>\n\u003cem>Photo and Photoshop by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Presto:\u003c/strong> A salad costume! Throw him around and he's a tossed salad. If he's tired, he's a wilted salad. Put him on a horse and he's a Cobb salad. Not only will this costume get a kid through the cold months, but it can also double as a Christmas tree blanket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong> Fleece, buttons, rickrack, thread, brazen enthusiasm for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/15/the-infantivores-dilemma/\">humiliating your child\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Birthday Baklava for Libras",
"title": "Birthday Baklava for Libras",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/honeyjars500.jpg\" alt=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" title=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7504\">\u003cbr>\n\u003cem>Drizzle your baklava with local honey. Photo of Potrero del Sol community garden's honey by Bill Basquin.\u003c/em> \u003c/p>\n\u003cp>Well, there's no getting around it. My birthday is making its annual appearance in just a few days. Apart of the whole getting-older thing—I now believe that specifying the decade is detail enough, and if you want more you're going to have to wrestle me down and and force-feed me chocolate mousse until you can get into my purse—I'm actually rather fond of birthdays. Cards, new socks, licking icing off the candles, what's not to like? Given that there's only one day of the year when you can get total strangers to be nice to you for no reason, I don't understand those tight-lipped, don't-make-a-fuss types hating on their birthdays every year. \u003c/p>\n\u003cp>Anyway, they're lying. When my mother turned 70 a few years ago, she insisted that no recognition be given. No cards, no calls, no nothing, no how. I tried to abide, as did her beau, himself a hale and hearty 70-something. Naturally, she called both of us, late in the evening, irate and wanting to know why we'd blown off her birthday. By the time the day rolled around, it seemed, she's changed her mind and wanted the whole deal: phone calls, presents, pink icing roses, telegrams if only they still existed. My feeble little text message wasn't nearly good enough. \u003c/p>\n\u003cp>This month, of course, is happy birthday Libra month. Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. And there's nothing as much fun as a multi-headed Libra party monster. Take it from me: a party thrown by Libras is a good party: charming company, tasty munchies, lovely cocktails, just enough misbehavior to make the recap entertaining, but not so much that you have to reupholster the couch and buy schnapps for the neighbors. (If you want \u003cem>that \u003c/em>sort of party, you wait a week and throw a shindig for the Scorpios.)\u003c/p>\n\u003cp>OK, so maybe I'm biased, but I'm also experienced, having written the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">book\u003c/a> on this. And if you want to hear more, tune in to \u003ca href=\"http://www.krcb.org/mouthful\">Mouthful\u003c/a> Sunday night between 7 and 8pm on KRBC 91FM, when I'll be chatting about food, love, and astrology with host Michele Anna Jordan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> So how do you entertain your Libra lovelies? Well, keep in mind that Libras hate to be tied down. We're the sign of the scales, after all, and we like to keep everything in balance, some of this and some of that. We're noshers by nature, tasters who would happily take a forkful off everyone's plate, if we could do it gracefully. So the Libra party is full of little snacklets, tasty bites we can pop in our mouths without having to stop talking. \u003c/p>\n\u003cp>My dream Libra party menu would be Mediterranean in its drift, with savory little lamb kebabs dunked in herby Greek yogurt, glasses of champagne sparkling with floating pomegranate seeds, grated carrot salad drifted with a chiffonade of mint. And for dessert, a sweet and sticky baklava, not exactly Greek-authentic but absolutely delicious nonetheless. So enjoy, and happy birthday, Libra lovelies!\u003c/p>\n\u003cp>\u003cstrong>Birthday Baklava for Libras\u003c/strong>\u003cbr>\nAdapted from \u003cstrong>The Astrology Cookbook: A Cosmic Guide to Feasts of Love\u003c/strong>\u003c/p>\n\u003cp>Filling:\u003cbr>\n2 cups walnuts, blanched almonds, or pistachios, or a mixture of all three, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\nPinch of salt\u003cbr>\n\u003cem>One \u003c/em>of the following flavorings: 1 teaspoon grated orange and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange flower water\u003c/p>\n\u003cp>1/2 pound phyllo, defrosted\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Honey syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/2 tablespoon lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One \u003c/em> of the following flavorings: 1/2 tablespoon grated orange rind; 1 stick cinnamon or 1/4 teaspoon ground cinnamon; 1/2 tablespoon rosewater \u003c/p>\n\u003cp>1. Preheat oven to 325°F. Lightly grease an 8-by-8-inch baking pan. Unfold phyllo dough and trim into 8-by-8-inch squares. Cover sheets with a damp cloth. \u003c/p>\n\u003cp>2. In a small bowl, mix finely chopped nuts, sugar, honey, salt, and your choice of flavorings. Set aside.\u003c/p>\n\u003cp>3. Spread a phyllo sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread approximately 2/3 cup of nut mixture over 6th phyllo sheet. Layer 4 sheets (buttering each one) on top of the nuts. Spread another 2/3 cup of the nut mixture on top sheet, and top with another 4 sheets (buttering between each one). Spread with last 2/3 cup of nut mixture. Top with 6 sheets, buttering each one and finishing with a final layer of butter. \u003c/p>\n\u003cp>5. Using a sharp knife, make four equal cuts (about 1 1/2 inches apart) through the top layer of pastry. Then make eight equal diagonal cuts (approximately 1 inch apart) across these strips to form 18 diamond shapes. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>6. While baklava is baking, make the syrup. In a heavy-bottomed pan, heat sugar, honey, lemon juice, and water to boiling. Keep a close eye on it, as the syrup will froth and foam up. Add orange rind, cinnamon stick, or ground cinnamon, if using. Over medium-low heat, simmer for 10 minutes, until syrup has thickened slightly. If using rose water, add now. Remove from heat and pour into a pitcher. Let cool. \u003c/p>\n\u003cp>7. Pour syrup over hot pastry. (Alternately, let pastry cool to room temperature before cutting. Reheat syrup to almost boiling, then pour hot syrup over cool pastry. See note. ) You may not need all of the syrup. Following the previously made cuts, cut pastry all the way through into diamonds and let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: The trick to ensuring a crunchy, sticky pastry is to pour cool syrup over hot pastry, or hot syrup over cool pastry. As long as the pastry and syrup are opposite in temperature when they come together, you won’t end up with soggy baklava.\u003c/p>\n\n",
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"excerpt": "Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. So how do you entertain your Libra lovelies? A little of this, a little of that, things we can pop in our mouths without having to stop talking. And to finish, a wonderful sticky-sweet diamond of baklava, the dessert Venus herself would love. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/honeyjars500.jpg\" alt=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" title=\"Photo of Potrero del Sol community garden's honey by Bill Basquin\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7504\">\u003cbr>\n\u003cem>Drizzle your baklava with local honey. Photo of Potrero del Sol community garden's honey by Bill Basquin.\u003c/em> \u003c/p>\n\u003cp>Well, there's no getting around it. My birthday is making its annual appearance in just a few days. Apart of the whole getting-older thing—I now believe that specifying the decade is detail enough, and if you want more you're going to have to wrestle me down and and force-feed me chocolate mousse until you can get into my purse—I'm actually rather fond of birthdays. Cards, new socks, licking icing off the candles, what's not to like? Given that there's only one day of the year when you can get total strangers to be nice to you for no reason, I don't understand those tight-lipped, don't-make-a-fuss types hating on their birthdays every year. \u003c/p>\n\u003cp>Anyway, they're lying. When my mother turned 70 a few years ago, she insisted that no recognition be given. No cards, no calls, no nothing, no how. I tried to abide, as did her beau, himself a hale and hearty 70-something. Naturally, she called both of us, late in the evening, irate and wanting to know why we'd blown off her birthday. By the time the day rolled around, it seemed, she's changed her mind and wanted the whole deal: phone calls, presents, pink icing roses, telegrams if only they still existed. My feeble little text message wasn't nearly good enough. \u003c/p>\n\u003cp>This month, of course, is happy birthday Libra month. Now Libras love Libras, so if you're lucky enough to have been born in October, you probably have a whole pile of lucky Libra pals. And there's nothing as much fun as a multi-headed Libra party monster. Take it from me: a party thrown by Libras is a good party: charming company, tasty munchies, lovely cocktails, just enough misbehavior to make the recap entertaining, but not so much that you have to reupholster the couch and buy schnapps for the neighbors. (If you want \u003cem>that \u003c/em>sort of party, you wait a week and throw a shindig for the Scorpios.)\u003c/p>\n\u003cp>OK, so maybe I'm biased, but I'm also experienced, having written the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933149264/kqedorg-20\">book\u003c/a> on this. And if you want to hear more, tune in to \u003ca href=\"http://www.krcb.org/mouthful\">Mouthful\u003c/a> Sunday night between 7 and 8pm on KRBC 91FM, when I'll be chatting about food, love, and astrology with host Michele Anna Jordan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> So how do you entertain your Libra lovelies? Well, keep in mind that Libras hate to be tied down. We're the sign of the scales, after all, and we like to keep everything in balance, some of this and some of that. We're noshers by nature, tasters who would happily take a forkful off everyone's plate, if we could do it gracefully. So the Libra party is full of little snacklets, tasty bites we can pop in our mouths without having to stop talking. \u003c/p>\n\u003cp>My dream Libra party menu would be Mediterranean in its drift, with savory little lamb kebabs dunked in herby Greek yogurt, glasses of champagne sparkling with floating pomegranate seeds, grated carrot salad drifted with a chiffonade of mint. And for dessert, a sweet and sticky baklava, not exactly Greek-authentic but absolutely delicious nonetheless. So enjoy, and happy birthday, Libra lovelies!\u003c/p>\n\u003cp>\u003cstrong>Birthday Baklava for Libras\u003c/strong>\u003cbr>\nAdapted from \u003cstrong>The Astrology Cookbook: A Cosmic Guide to Feasts of Love\u003c/strong>\u003c/p>\n\u003cp>Filling:\u003cbr>\n2 cups walnuts, blanched almonds, or pistachios, or a mixture of all three, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\nPinch of salt\u003cbr>\n\u003cem>One \u003c/em>of the following flavorings: 1 teaspoon grated orange and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange flower water\u003c/p>\n\u003cp>1/2 pound phyllo, defrosted\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Honey syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n1/2 tablespoon lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One \u003c/em> of the following flavorings: 1/2 tablespoon grated orange rind; 1 stick cinnamon or 1/4 teaspoon ground cinnamon; 1/2 tablespoon rosewater \u003c/p>\n\u003cp>1. Preheat oven to 325°F. Lightly grease an 8-by-8-inch baking pan. Unfold phyllo dough and trim into 8-by-8-inch squares. Cover sheets with a damp cloth. \u003c/p>\n\u003cp>2. In a small bowl, mix finely chopped nuts, sugar, honey, salt, and your choice of flavorings. Set aside.\u003c/p>\n\u003cp>3. Spread a phyllo sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread approximately 2/3 cup of nut mixture over 6th phyllo sheet. Layer 4 sheets (buttering each one) on top of the nuts. Spread another 2/3 cup of the nut mixture on top sheet, and top with another 4 sheets (buttering between each one). Spread with last 2/3 cup of nut mixture. Top with 6 sheets, buttering each one and finishing with a final layer of butter. \u003c/p>\n\u003cp>5. Using a sharp knife, make four equal cuts (about 1 1/2 inches apart) through the top layer of pastry. Then make eight equal diagonal cuts (approximately 1 inch apart) across these strips to form 18 diamond shapes. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>6. While baklava is baking, make the syrup. In a heavy-bottomed pan, heat sugar, honey, lemon juice, and water to boiling. Keep a close eye on it, as the syrup will froth and foam up. Add orange rind, cinnamon stick, or ground cinnamon, if using. Over medium-low heat, simmer for 10 minutes, until syrup has thickened slightly. If using rose water, add now. Remove from heat and pour into a pitcher. Let cool. \u003c/p>\n\u003cp>7. Pour syrup over hot pastry. (Alternately, let pastry cool to room temperature before cutting. Reheat syrup to almost boiling, then pour hot syrup over cool pastry. See note. ) You may not need all of the syrup. Following the previously made cuts, cut pastry all the way through into diamonds and let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: The trick to ensuring a crunchy, sticky pastry is to pour cool syrup over hot pastry, or hot syrup over cool pastry. As long as the pastry and syrup are opposite in temperature when they come together, you won’t end up with soggy baklava.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Avoiding a Cake Wreck: Butterscotch-Protein Frosting",
"title": "Avoiding a Cake Wreck: Butterscotch-Protein Frosting",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-7472\" title=\"yellowcake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/yellowcake.jpg\" alt=\"yellowcake\" width=\"260\" height=\"350\">What do you do when your oldest friend in the world hits a milestone birthday? For that matter, what do you do when anyone you really care about has a birthday?\u003c/p>\n\u003cp>You bake them a cake, that's what.\u003c/p>\n\u003cp>Presents are wonderful, of course: diamonds, ponies, Eastern European babies, and whatnot. Whatever your choice, the recipient of these gifts will be pleased that you took the time out of your busy schedule to honor them.\u003c/p>\n\u003cp>But a cake? I think cakes are much, much nicer, thank you. Not a store-bought cake, though they can be very good, but one you make yourself. Baking a cake requires planning, it requires effort, it requires the surrender of personal time and energy. And, best of all, it demands focus-- at least, it does for me. You just can't multitask when there's a cake in the oven depending on you. Of course, I'm sitting here at my desk writing about making birthday cakes while the cake is baking away, but I've got my timer on. Since I'm doing nothing but think about this cake as I type, I think it is entirely allowable.\u003c/p>\n\u003cp>When Squid's husband told me he was having a small get together for her birthday, my first thought was about the cake. \"Do you already have something in mind for the cake?\" I asked. When he said no, not yet, I asked if I could make it. So here I am, fretting away about a bunch of flour, sugar, and butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had such grand plans for the thing. Two tiers, 35 years of inside jokes together manifested in marzipan, butterscotch, and chocolate. I had everything planned to the last detail. Or so I thought.\u003c/p>\n\u003cp>Things don't always go as planned when a person like me, who isn't in the practice of baking giant cakes, decides to do so on a whim. When there is math involved, my ideas tend to take a major hit or two. Butterscotch frosting? Oh, just double the given recipe. That should be enough. And it was, except for the fact that I needed about a half cup more powdered sugar than I had on hand. Ransacking one's pantry while the stand mixer is whirring away is not always the best idea. Fortunately, there was vanilla protein powder on hand, so the frosting is now enriched with iron, phosphorous, and good old fashioned soy protein to support the bone and cardiovascular health of those who will ingest it. God bless the ability to improvise.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-7474\" title=\"butterscotch-frosting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/butterscotch-frosting.jpg\" alt=\"butterscotch-frosting\" width=\"350\" height=\"295\">\u003c/p>\n\u003cp>Baking a big cake? Super, but I can now tell you that merely doubling the recipe for 9\" round layer cake doesn't cut it for a 14\" square one. Unless you just want one, perfect little layer, without filling. So I will run back to the store early tomorrow morning for more flour, butter, eggs, and vanilla. It serves me right.\u003c/p>\n\u003cp>But I don't mind one bit. I happen to enjoy making mistakes. Especially tasty ones. So what if I have to bake another layer for the cake tomorrow? There is much to be said for the satisfaction I feel when a tender, vanilla-perfumed cake is first pulled from the oven. When cooling on its baking rack, I see it as a yellowish canvas-- not quite blank, but mildly blistered and neutral, upon which I can go to town, as it were, in terms of creativity.\u003c/p>\n\u003cp>Protein-infused Butterscotch frosting studded with bits of brutalized toffee slathered in the middle of two layers of cake baked a day apart. I wonder if anyone will know which layer is newer? Hopefully, everyone will be too drunk on beer and sidecars to notice. A thin layer of the icing outside covered in a perfectly smooth coating of chocolate. At least I hope it will be perfectly smooth. Do wish me luck.\u003c/p>\n\u003cp>The decoration of the thing will be the trickiest part of all. My piping skills aren't what they used to be. My plan was to have a giant squid looking as if it were startled into squirting out the Birthday message in its ink. Trickier than I imagined, believe me.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-7475\" title=\"marzipan-squid\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/marzipan-squid.jpg\" alt=\"marzipan-squid\" width=\"262\" height=\"350\">\u003c/p>\n\u003cp>Instead, I ended up with a squid that looks only mildly bothered. Perhaps I shall have more luck with the starfish.\u003c/p>\n\u003cp>What started out as an exercise in what I hoped to be flawless, quirky perfection has turned into an exercise in pinpointing my own, personal foibles and fortes (read: therapy). I had hoped to execute something beyond my own particular baking and sculpting abilities and have, so far, not done a terribly bad job at it, though it won't be the image of the perfect (for Squid) birthday cake I had in mind.\u003c/p>\n\u003cp>And I think that's just fine. In fact, I think \u003cem>she'll\u003c/em> think that's just fine, too. Who turns down birthday cake? A birthday cake isn't always about perfection. Like I said earlier, it's about time and the offering of mental space and physical effort. And it's about love, if you hadn't gathered that already.\u003c/p>\n\u003cp>As I stood over the stand mixer, kicking myself for having to resort to adding protein powder in order to save the frosting, I had a Like Water for Chocolate moment. Was I about to add my own frustration into that frosting? Were my fellow party-goers going to take on my angst as well as a boost of muscle-building protein? I stepped back and thought about what I wanted that cake to say to Squid besides \"Happy Birthday.\"\u003c/p>\n\u003cp>I took a moment to re-arrange my thoughts and then started speaking into the bowl of the stand mixer, saying things like:\u003c/p>\n\u003cp>Thank you for being my friend for thirty-five years. I'm glad you had good enough sense to marry my college roommate. Thanks for the wonderful, surprising godchildren. Thank you for correcting me when I call things \"retarded\" by telling me how \"gay\" that sounds. I'm sorry I punched you in the face in the 5th grade. Thank you for out-reading, out-writing, and out-drawing me. Thank you for letting me be a part of your family.\u003c/p>\n\u003cp>Just, well, thanks.\u003c/p>\n\u003cp>And I hope you love the cake, however it turns out.\u003c/p>\n\u003cp>\u003cstrong>Butterscotch Protein Frosting:\u003c/strong>\u003c/p>\n\u003cp>Frosts on 9\" x 9\" round layer cake. Double the amount for a 14\" square cake. You do the math, since I can't.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup unsalted butter\u003c/p>\n\u003cp>2 cups light brown sugar\u003c/p>\n\u003cp>8 tablespoons whole milk\u003c/p>\n\u003cp>3 1/2 cups powdered sugar\u003c/p>\n\u003cp>1/2 cup soy protein powder\u003c/p>\n\u003cp>1/2 teaspoon vanilla\u003c/p>\n\u003cp>a heavy pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a heavy-bottomed, medium-sized pan, melt the butter over low heat. Add brown sugar to the butter and bring to a bubbling boil, stirring constantly. Add milk and return to a boil, all the while stirring. About 2 to 3 minutes, or until the sugar has melted and the consistency is smooth.\u003c/p>\n\u003cp>2. Remove from heat and pour molten mixture into the bowl of a stand mixer with whisk attachment. Add vanilla and let cool to luke warm.\u003c/p>\n\u003cp>3. On the lowest speed, gradually add powdered sugar until all of your stash has been exhausted.\u003c/p>\n\u003cp>4. Panic.\u003c/p>\n\u003cp>5. Rifle through pantry. Locate protein powder.\u003c/p>\n\u003cp>6. Hastily measure out powder and add to frosting.\u003c/p>\n\u003cp>7. Taste.\u003c/p>\n\u003cp>8. Smirk.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. Frost.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-7472\" title=\"yellowcake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/yellowcake.jpg\" alt=\"yellowcake\" width=\"260\" height=\"350\">What do you do when your oldest friend in the world hits a milestone birthday? For that matter, what do you do when anyone you really care about has a birthday?\u003c/p>\n\u003cp>You bake them a cake, that's what.\u003c/p>\n\u003cp>Presents are wonderful, of course: diamonds, ponies, Eastern European babies, and whatnot. Whatever your choice, the recipient of these gifts will be pleased that you took the time out of your busy schedule to honor them.\u003c/p>\n\u003cp>But a cake? I think cakes are much, much nicer, thank you. Not a store-bought cake, though they can be very good, but one you make yourself. Baking a cake requires planning, it requires effort, it requires the surrender of personal time and energy. And, best of all, it demands focus-- at least, it does for me. You just can't multitask when there's a cake in the oven depending on you. Of course, I'm sitting here at my desk writing about making birthday cakes while the cake is baking away, but I've got my timer on. Since I'm doing nothing but think about this cake as I type, I think it is entirely allowable.\u003c/p>\n\u003cp>When Squid's husband told me he was having a small get together for her birthday, my first thought was about the cake. \"Do you already have something in mind for the cake?\" I asked. When he said no, not yet, I asked if I could make it. So here I am, fretting away about a bunch of flour, sugar, and butter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had such grand plans for the thing. Two tiers, 35 years of inside jokes together manifested in marzipan, butterscotch, and chocolate. I had everything planned to the last detail. Or so I thought.\u003c/p>\n\u003cp>Things don't always go as planned when a person like me, who isn't in the practice of baking giant cakes, decides to do so on a whim. When there is math involved, my ideas tend to take a major hit or two. Butterscotch frosting? Oh, just double the given recipe. That should be enough. And it was, except for the fact that I needed about a half cup more powdered sugar than I had on hand. Ransacking one's pantry while the stand mixer is whirring away is not always the best idea. Fortunately, there was vanilla protein powder on hand, so the frosting is now enriched with iron, phosphorous, and good old fashioned soy protein to support the bone and cardiovascular health of those who will ingest it. God bless the ability to improvise.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-7474\" title=\"butterscotch-frosting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/butterscotch-frosting.jpg\" alt=\"butterscotch-frosting\" width=\"350\" height=\"295\">\u003c/p>\n\u003cp>Baking a big cake? Super, but I can now tell you that merely doubling the recipe for 9\" round layer cake doesn't cut it for a 14\" square one. Unless you just want one, perfect little layer, without filling. So I will run back to the store early tomorrow morning for more flour, butter, eggs, and vanilla. It serves me right.\u003c/p>\n\u003cp>But I don't mind one bit. I happen to enjoy making mistakes. Especially tasty ones. So what if I have to bake another layer for the cake tomorrow? There is much to be said for the satisfaction I feel when a tender, vanilla-perfumed cake is first pulled from the oven. When cooling on its baking rack, I see it as a yellowish canvas-- not quite blank, but mildly blistered and neutral, upon which I can go to town, as it were, in terms of creativity.\u003c/p>\n\u003cp>Protein-infused Butterscotch frosting studded with bits of brutalized toffee slathered in the middle of two layers of cake baked a day apart. I wonder if anyone will know which layer is newer? Hopefully, everyone will be too drunk on beer and sidecars to notice. A thin layer of the icing outside covered in a perfectly smooth coating of chocolate. At least I hope it will be perfectly smooth. Do wish me luck.\u003c/p>\n\u003cp>The decoration of the thing will be the trickiest part of all. My piping skills aren't what they used to be. My plan was to have a giant squid looking as if it were startled into squirting out the Birthday message in its ink. Trickier than I imagined, believe me.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-7475\" title=\"marzipan-squid\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/marzipan-squid.jpg\" alt=\"marzipan-squid\" width=\"262\" height=\"350\">\u003c/p>\n\u003cp>Instead, I ended up with a squid that looks only mildly bothered. Perhaps I shall have more luck with the starfish.\u003c/p>\n\u003cp>What started out as an exercise in what I hoped to be flawless, quirky perfection has turned into an exercise in pinpointing my own, personal foibles and fortes (read: therapy). I had hoped to execute something beyond my own particular baking and sculpting abilities and have, so far, not done a terribly bad job at it, though it won't be the image of the perfect (for Squid) birthday cake I had in mind.\u003c/p>\n\u003cp>And I think that's just fine. In fact, I think \u003cem>she'll\u003c/em> think that's just fine, too. Who turns down birthday cake? A birthday cake isn't always about perfection. Like I said earlier, it's about time and the offering of mental space and physical effort. And it's about love, if you hadn't gathered that already.\u003c/p>\n\u003cp>As I stood over the stand mixer, kicking myself for having to resort to adding protein powder in order to save the frosting, I had a Like Water for Chocolate moment. Was I about to add my own frustration into that frosting? Were my fellow party-goers going to take on my angst as well as a boost of muscle-building protein? I stepped back and thought about what I wanted that cake to say to Squid besides \"Happy Birthday.\"\u003c/p>\n\u003cp>I took a moment to re-arrange my thoughts and then started speaking into the bowl of the stand mixer, saying things like:\u003c/p>\n\u003cp>Thank you for being my friend for thirty-five years. I'm glad you had good enough sense to marry my college roommate. Thanks for the wonderful, surprising godchildren. Thank you for correcting me when I call things \"retarded\" by telling me how \"gay\" that sounds. I'm sorry I punched you in the face in the 5th grade. Thank you for out-reading, out-writing, and out-drawing me. Thank you for letting me be a part of your family.\u003c/p>\n\u003cp>Just, well, thanks.\u003c/p>\n\u003cp>And I hope you love the cake, however it turns out.\u003c/p>\n\u003cp>\u003cstrong>Butterscotch Protein Frosting:\u003c/strong>\u003c/p>\n\u003cp>Frosts on 9\" x 9\" round layer cake. Double the amount for a 14\" square cake. You do the math, since I can't.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup unsalted butter\u003c/p>\n\u003cp>2 cups light brown sugar\u003c/p>\n\u003cp>8 tablespoons whole milk\u003c/p>\n\u003cp>3 1/2 cups powdered sugar\u003c/p>\n\u003cp>1/2 cup soy protein powder\u003c/p>\n\u003cp>1/2 teaspoon vanilla\u003c/p>\n\u003cp>a heavy pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a heavy-bottomed, medium-sized pan, melt the butter over low heat. Add brown sugar to the butter and bring to a bubbling boil, stirring constantly. Add milk and return to a boil, all the while stirring. About 2 to 3 minutes, or until the sugar has melted and the consistency is smooth.\u003c/p>\n\u003cp>2. Remove from heat and pour molten mixture into the bowl of a stand mixer with whisk attachment. Add vanilla and let cool to luke warm.\u003c/p>\n\u003cp>3. On the lowest speed, gradually add powdered sugar until all of your stash has been exhausted.\u003c/p>\n\u003cp>4. Panic.\u003c/p>\n\u003cp>5. Rifle through pantry. Locate protein powder.\u003c/p>\n\u003cp>6. Hastily measure out powder and add to frosting.\u003c/p>\n\u003cp>7. Taste.\u003c/p>\n\u003cp>8. Smirk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Apple picking, pumpkin patching, & the joys of the cider doughnut ",
"title": "Apple picking, pumpkin patching, & the joys of the cider doughnut ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/apples300.jpg\" alt=\"apples\" title=\"apples\" width=\"300\" height=\"285\" class=\"alignleft size-full wp-image-7338\">Last weekend's fat harvest moon flipped a switch, and all of a sudden, it's fall. Tomatoes still shine in the garden, but now's the time to gorge on (or can) what's ripe, and accept that what's green now will still be green at Thanksgiving. At the farmers' market, grapes, figs, pomegranates, and winter squash are muscling out the last peaches and melons of the season. \u003c/p>\n\u003cp>If you're a Northeast transplant like me, you can't cross off the first week in October without craving the first bite of a snappy fresh apple, all crunch and tang. And any apple is better when you've picked it yourself right off the tree, blue sky painted between the branches and the promise of hot cider and fresh cider doughnuts to come. \u003c/p>\n\u003cp>As a kid, every autumn held a sunny October weekend where my mom would toss my sisters and I into the back of the Volvo (ah, the jouncing-around, sister-jabbing joys of the pre-carseat era!) and head out to the country to go apple picking. This was the Garden State in the 70s, and there was still a lot of working farmland around. Even my hometown, an otherwise \u003ca href=\"http://www.nytimes.com/2008/04/20/realestate/20livi.html?scp=3&sq=springfield%20nj&st=cse\">drab suburb\u003c/a> whose last exciting moment happened in 1780, had a small farm smack in the middle of it, right across the street from my elementary school. \u003c/p>\n\u003cp>It didn't take long to shake loose from the strip malls and find a place where we could run through the trees, getting stung by yellowjackets drunk on fermenting fallen fruit, and filling bag after bag with Winesaps and Macouns. Always next to the dusty parking lot was a little farm market selling cloudy, fresh-pressed apple cider, boxed apple pies and best of all, cider doughnuts. They were popped fresh out of a greasy, batter-spattered contraption that moved rings of batter along a conveyor belt of bubbling oil, flipping, frying, and finally spitting them down a chute to be sugared and sold. \u003c/p>\n\u003cp>What's a cider doughnut, you ask? Oh, you poor deprived child, you. Yes, here in California you had sunshine and skateboarding, while we had slush and mittens, but the doughnuts, and the snow days, were worth it. Cider doughnuts are nothing more than cake doughnuts made with apple cider in the dough, usually rolled in cinnamon sugar and best served minutes from the fryer. For East Coast kids, though, they have a mythical connection to autumn, all part of the memory of deep blue skies and the crunch of leaves underfoot, geese flying in V's overhead and the first smell of woodsmoke after dinner. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recreating this experience on the West Coast can take a little doing. For the full sticky-fingered, apple-and-doughnut experience, you need to hit the road and head up to the gold country northeast of Sacramento, near Placerville. To \u003ca href=\"http://www.applehill.com/\">Apple Hill\u003c/a>, to be exact, where the foothills of the Sierras offer the warm days, chilly nights, and colder winters that apples like. Apple fritters, hayrides, cider and u-picks abound, although the varieties of apples lean more towards Galas and Fujis-- sweeter, milder apples that don't need as many below-freezing winter chill hours as their hardier East Coast cousins. Most likely to scratch that East-Coast itch is the charming \u003ca href=\"http://www.applehill.com/site/growers.html\">Rainbow Orchards\u003c/a>, in Camino, which offers excellent fresh-pressed cider and hot cider doughnuts in their barn, along with sprawling acres of apple trees, live bluegrass music, and lots of room for picnicking. \u003c/p>\n\u003cp>Closer to home, you can take a meandering drive on the back roads west of Petaluma to the \u003ca href=\"http://www.chilenobnb.com/apples.html\">Chileno Valley Ranch\u003c/a>. Here, between folded hills still lion-colored from summer's long dry days, are sprig-headed quail skittering across the road while hawks ride the rising air currents overhead. Herds of black Holsteins and buff Jerseys drowse beneath the oak trees. \u003c/p>\n\u003cp>You can see the small organic orchard as you drive up, planted on a gentle slope running down to the barn. Nearby are chicken coops, some vigorously baah-ing goats and sheep, and a lavish flower garden brimming with roses. Sally Gale, who owns the ranch with her husband Mike (the ranch property has been in her family since 1856), is usually on hand to walk pickers through the trees, pointing out green, grapefruit-sized Mutsus (great for baking) and dainty lunchbox-sized Pink Ladies and Pinovas, along with Molly's Delicious and fat, late-ripening Arkansas Black Twigs. In the barn, where you go to pay for your haul ($2/lb) is a small table with some of the ranch's other products, which might include eggs, tomatoes, red pears, dried beans, and the ranch's own grass-fed local beef. \u003c/p>\n\u003cp>If the scene at Chileno Valley is a little low-key for your taste, then don't miss the signs for the Peter Pumpkin Patch on your way back. Follow the (naturally) pumpkin-shaped signs to Spring Hill Road, where the otherwise cow-centric \u003ca href=\"http://springhillcheese.com/seasonalevents.aspx\">Spring Hill Cheese Company\u003c/a> dairy is decked out in full haybale-and-pumpkin drag through the end of October. There is an acres-wide field dotted with fat orange jack-o-lanterns on the vine, each more carve-worthy than the last. And then there are stacks of edible winter squash in all sizes and shapes (carnival, acorn, rouge vif d'etampes, munchkin, banana, and more); pyramids of hay to climb and jump from; a tractor-pulled wagon; even a very patient cow to milk. The air, it's true, is tangy with the smell of cow pat (a scent that always made a rancher friend breathe deep and exhale with satisfaction, saying, \"Ah, the smell of money!\"), but there are plenty of picnic tables nonetheless.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What's actually the most fun, though, is the dig-your-own-potato patch. The appeal isn't immediately apparent--walk across the road from the pumpkins, and you'll find yourself in a field of scrubby weeds. Pick up one of the long gardening forks provided, however, and look for a dried-out stalk, remnants of what was once a green and growing potato plant. Jab the fork in about 8 inches from the stalk, dig, wiggle, and lift, and voila! Buried treasure, in the shape of silky-skinned Yukon Golds. It is oddly satisfying and hard to stop, not quite \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/england/staffordshire/8272058.stm\">this kind of gold\u003c/a>, but a lot easier to find, and only $1/lb. \u003c/p>\n\n",
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"excerpt": "As a kid, every autumn held a sunny October weekend where my mom would toss my sisters and I into the back of the Volvo and head out to the country to go apple picking. Recreating this experience on the West Coast can take a little doing, but it's possible. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/apples300.jpg\" alt=\"apples\" title=\"apples\" width=\"300\" height=\"285\" class=\"alignleft size-full wp-image-7338\">Last weekend's fat harvest moon flipped a switch, and all of a sudden, it's fall. Tomatoes still shine in the garden, but now's the time to gorge on (or can) what's ripe, and accept that what's green now will still be green at Thanksgiving. At the farmers' market, grapes, figs, pomegranates, and winter squash are muscling out the last peaches and melons of the season. \u003c/p>\n\u003cp>If you're a Northeast transplant like me, you can't cross off the first week in October without craving the first bite of a snappy fresh apple, all crunch and tang. And any apple is better when you've picked it yourself right off the tree, blue sky painted between the branches and the promise of hot cider and fresh cider doughnuts to come. \u003c/p>\n\u003cp>As a kid, every autumn held a sunny October weekend where my mom would toss my sisters and I into the back of the Volvo (ah, the jouncing-around, sister-jabbing joys of the pre-carseat era!) and head out to the country to go apple picking. This was the Garden State in the 70s, and there was still a lot of working farmland around. Even my hometown, an otherwise \u003ca href=\"http://www.nytimes.com/2008/04/20/realestate/20livi.html?scp=3&sq=springfield%20nj&st=cse\">drab suburb\u003c/a> whose last exciting moment happened in 1780, had a small farm smack in the middle of it, right across the street from my elementary school. \u003c/p>\n\u003cp>It didn't take long to shake loose from the strip malls and find a place where we could run through the trees, getting stung by yellowjackets drunk on fermenting fallen fruit, and filling bag after bag with Winesaps and Macouns. Always next to the dusty parking lot was a little farm market selling cloudy, fresh-pressed apple cider, boxed apple pies and best of all, cider doughnuts. They were popped fresh out of a greasy, batter-spattered contraption that moved rings of batter along a conveyor belt of bubbling oil, flipping, frying, and finally spitting them down a chute to be sugared and sold. \u003c/p>\n\u003cp>What's a cider doughnut, you ask? Oh, you poor deprived child, you. Yes, here in California you had sunshine and skateboarding, while we had slush and mittens, but the doughnuts, and the snow days, were worth it. Cider doughnuts are nothing more than cake doughnuts made with apple cider in the dough, usually rolled in cinnamon sugar and best served minutes from the fryer. For East Coast kids, though, they have a mythical connection to autumn, all part of the memory of deep blue skies and the crunch of leaves underfoot, geese flying in V's overhead and the first smell of woodsmoke after dinner. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recreating this experience on the West Coast can take a little doing. For the full sticky-fingered, apple-and-doughnut experience, you need to hit the road and head up to the gold country northeast of Sacramento, near Placerville. To \u003ca href=\"http://www.applehill.com/\">Apple Hill\u003c/a>, to be exact, where the foothills of the Sierras offer the warm days, chilly nights, and colder winters that apples like. Apple fritters, hayrides, cider and u-picks abound, although the varieties of apples lean more towards Galas and Fujis-- sweeter, milder apples that don't need as many below-freezing winter chill hours as their hardier East Coast cousins. Most likely to scratch that East-Coast itch is the charming \u003ca href=\"http://www.applehill.com/site/growers.html\">Rainbow Orchards\u003c/a>, in Camino, which offers excellent fresh-pressed cider and hot cider doughnuts in their barn, along with sprawling acres of apple trees, live bluegrass music, and lots of room for picnicking. \u003c/p>\n\u003cp>Closer to home, you can take a meandering drive on the back roads west of Petaluma to the \u003ca href=\"http://www.chilenobnb.com/apples.html\">Chileno Valley Ranch\u003c/a>. Here, between folded hills still lion-colored from summer's long dry days, are sprig-headed quail skittering across the road while hawks ride the rising air currents overhead. Herds of black Holsteins and buff Jerseys drowse beneath the oak trees. \u003c/p>\n\u003cp>You can see the small organic orchard as you drive up, planted on a gentle slope running down to the barn. Nearby are chicken coops, some vigorously baah-ing goats and sheep, and a lavish flower garden brimming with roses. Sally Gale, who owns the ranch with her husband Mike (the ranch property has been in her family since 1856), is usually on hand to walk pickers through the trees, pointing out green, grapefruit-sized Mutsus (great for baking) and dainty lunchbox-sized Pink Ladies and Pinovas, along with Molly's Delicious and fat, late-ripening Arkansas Black Twigs. In the barn, where you go to pay for your haul ($2/lb) is a small table with some of the ranch's other products, which might include eggs, tomatoes, red pears, dried beans, and the ranch's own grass-fed local beef. \u003c/p>\n\u003cp>If the scene at Chileno Valley is a little low-key for your taste, then don't miss the signs for the Peter Pumpkin Patch on your way back. Follow the (naturally) pumpkin-shaped signs to Spring Hill Road, where the otherwise cow-centric \u003ca href=\"http://springhillcheese.com/seasonalevents.aspx\">Spring Hill Cheese Company\u003c/a> dairy is decked out in full haybale-and-pumpkin drag through the end of October. There is an acres-wide field dotted with fat orange jack-o-lanterns on the vine, each more carve-worthy than the last. And then there are stacks of edible winter squash in all sizes and shapes (carnival, acorn, rouge vif d'etampes, munchkin, banana, and more); pyramids of hay to climb and jump from; a tractor-pulled wagon; even a very patient cow to milk. The air, it's true, is tangy with the smell of cow pat (a scent that always made a rancher friend breathe deep and exhale with satisfaction, saying, \"Ah, the smell of money!\"), but there are plenty of picnic tables nonetheless.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What's actually the most fun, though, is the dig-your-own-potato patch. The appeal isn't immediately apparent--walk across the road from the pumpkins, and you'll find yourself in a field of scrubby weeds. Pick up one of the long gardening forks provided, however, and look for a dried-out stalk, remnants of what was once a green and growing potato plant. Jab the fork in about 8 inches from the stalk, dig, wiggle, and lift, and voila! Buried treasure, in the shape of silky-skinned Yukon Golds. It is oddly satisfying and hard to stop, not quite \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/england/staffordshire/8272058.stm\">this kind of gold\u003c/a>, but a lot easier to find, and only $1/lb. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cake300.jpg\" alt=\"Upside Down Apple Gingerbread\" title=\"Upside Down Apple Gingerbread\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-6876\">Honestly, does anyone really like honeycake? I mean the old-fashioned kind, brown and frumpy, made with honey and coffee and served in damp slices after the roast chicken and brisket, or with tea and paper cups of Manischevitz after Rosh Hashanah services? It's traditional, sure. Honey is, after all, as important on the table for the Jewish new year as hoppin' john and greens are on New Year's Day down south, one promising sweetness, the other prosperity. Every newspaper food section trots out a recipe at this time of year, all promising \u003cem>moistness! nostalgia! as good as Bubbe's! \u003c/em>\u003c/p>\n\u003cp>And yet I've never met anyone who really likes it. I love honey enough to have written a whole \u003ca href=\"http://www.amazon.com/Honey-Flower-Table-Stephanie-Rosenbaum/dp/0756781191/ref=sr_1_1?ie=UTF8&s=books&qid=1253405665&sr=8-1\">book\u003c/a> about it, but even the recipe in my own book didn't thrill me. It wasn't until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, good honey would be enjoyed as a appetizer at my table, slathered on homemade challah or scooped up with slices of apple. \u003c/p>\n\u003cp>But still, it seemed necessary to end the meal with something sweet and spicy, with the festivity that only cake can provide. Not chocolate, not cheesecake (that's for Shavuot, when dairy foods are mandated). Something autumnal with apples would be nice, or pears, even poached quinces. For the cake itself, well, what could be better than gingerbread? Now that's something that everybody likes, and rarely gets anymore, muscled out of the homemade-dessert pantheon by the hegemony of brownies and oatmeal cookies. For a dark, strong gingerbread, use molasses; for a lighter one, use a full-flavored dark honey or cane or sorghum syrup.\u003c/p>\n\u003cp>The idea for turning the gingerbread upside-down over a caramelly topping of brown-sugared apples came from a wonderful cooking class up at \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a> in Philo, halfway to Mendocino in the Anderson Valley. A nicer way to spend a weekend, especially in the fall when all their organic apples are ripe and ready for picking, I can't imagine, and I still use many of the recipes that Sally Schmidt taught us over those 3 days. I've tinkered with the original recipe since then, but the concept is hers, and I never make it without thinking of walking through the orchards or watching the ducks pick their splay-footed way through the herb garden. Sweet abundance, rich harvest: what better to invoke at the beginning of a new year? L'shanah Tovah!\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n(Better than Honeycake) Upside Down Apple Gingerbread\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using a one-two-three punch of ginger gives this cake complexity and depth. But it will still be delicious with just the powdered spices, as long as your spices are fresh and flavorful. If the same jars have been sitting over the stove since last Rosh Hashanah, chuck them. Or even better, empty the jars, wash them out, and refill them with bulk spices from Rainbow Grocery or Bombay Bazaar. Store them in a cool, dry, dark place, like a pantry or kitchen drawer. \u003c/p>\n\u003cp>\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp butter\u003cbr>\n1/4 cup brown sugar, packed\u003cbr>\n2-3 apples or pears, peeled, cored, and sliced\u003c/p>\n\u003cp>\u003cem>Cake\u003c/em>\u003cbr>\n1/2 cup boiling water\u003cbr>\n1 tsp. baking soda\u003cbr>\n1 1/4 cup flour\u003cbr>\n1 tsp. ground ginger\u003cbr>\n1 tsp. cinnamon\u003cbr>\n1/4 tsp ground cloves\u003cbr>\n1/4 tsp freshly ground nutmeg\u003cbr>\n1/4 tsp. salt\u003cbr>\n1 tsp. baking powder\u003cbr>\n4 tbsp butter\u003cbr>\n1/3 cup brown sugar, packed\u003cbr>\n1/3 cup molasses or dark, full-flavored honey, such as buckwheat\u003cbr>\n2 tsp grated fresh ginger (optional)\u003cbr>\n1 tbsp chopped candied ginger (optional)\u003cbr>\n1 egg, lightly beaten\u003c/p>\n\u003cp>1. Preheat oven to 350F. Grease a 9” cake pan or 8 x 8 baking dish. In a small saucepan over low heat, melt butter and brown sugar together, stirring until smooth and gooey. Pour into greased pan. Arrange apple slices in concentric rings over sugar mixture, squeezing them together closely since they will shrink during baking. Set aside.\u003c/p>\n\u003cp>2. In a small bowl, combine boiling water and baking soda; set aside. Sift or whisk together dry ingredients; set aside.\u003c/p>\n\u003cp>3. In a large bowl, cream butter until soft. Add brown sugar and beat until fluffy. Beat in molasses and fresh and candied ginger, if using. Beat in egg. Gently fold in flour mixture. Stir in baking soda and water. \u003c/p>\n\u003cp>4. Pour batter over apple slices in prepared pan. Bake 25-30 minutes, until toothpick inserted into center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Let cool on wire rack for 10-15 minutes, then run a knife along the sides to loosen. Invert on a large plate. (It’s a good idea to invert it while still warm, otherwise the caramel hardens and it can be hard to get out of the pan). Serve with whipped cream or vanilla ice cream. \u003c/p>\n\n",
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"excerpt": " It wasn't until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, I would make gingerbread, baked with an upside-down layer of sweet apples or pears in a buttery caramel. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cake300.jpg\" alt=\"Upside Down Apple Gingerbread\" title=\"Upside Down Apple Gingerbread\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-6876\">Honestly, does anyone really like honeycake? I mean the old-fashioned kind, brown and frumpy, made with honey and coffee and served in damp slices after the roast chicken and brisket, or with tea and paper cups of Manischevitz after Rosh Hashanah services? It's traditional, sure. Honey is, after all, as important on the table for the Jewish new year as hoppin' john and greens are on New Year's Day down south, one promising sweetness, the other prosperity. Every newspaper food section trots out a recipe at this time of year, all promising \u003cem>moistness! nostalgia! as good as Bubbe's! \u003c/em>\u003c/p>\n\u003cp>And yet I've never met anyone who really likes it. I love honey enough to have written a whole \u003ca href=\"http://www.amazon.com/Honey-Flower-Table-Stephanie-Rosenbaum/dp/0756781191/ref=sr_1_1?ie=UTF8&s=books&qid=1253405665&sr=8-1\">book\u003c/a> about it, but even the recipe in my own book didn't thrill me. It wasn't until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, good honey would be enjoyed as a appetizer at my table, slathered on homemade challah or scooped up with slices of apple. \u003c/p>\n\u003cp>But still, it seemed necessary to end the meal with something sweet and spicy, with the festivity that only cake can provide. Not chocolate, not cheesecake (that's for Shavuot, when dairy foods are mandated). Something autumnal with apples would be nice, or pears, even poached quinces. For the cake itself, well, what could be better than gingerbread? Now that's something that everybody likes, and rarely gets anymore, muscled out of the homemade-dessert pantheon by the hegemony of brownies and oatmeal cookies. For a dark, strong gingerbread, use molasses; for a lighter one, use a full-flavored dark honey or cane or sorghum syrup.\u003c/p>\n\u003cp>The idea for turning the gingerbread upside-down over a caramelly topping of brown-sugared apples came from a wonderful cooking class up at \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a> in Philo, halfway to Mendocino in the Anderson Valley. A nicer way to spend a weekend, especially in the fall when all their organic apples are ripe and ready for picking, I can't imagine, and I still use many of the recipes that Sally Schmidt taught us over those 3 days. I've tinkered with the original recipe since then, but the concept is hers, and I never make it without thinking of walking through the orchards or watching the ducks pick their splay-footed way through the herb garden. Sweet abundance, rich harvest: what better to invoke at the beginning of a new year? L'shanah Tovah!\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n(Better than Honeycake) Upside Down Apple Gingerbread\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using a one-two-three punch of ginger gives this cake complexity and depth. But it will still be delicious with just the powdered spices, as long as your spices are fresh and flavorful. If the same jars have been sitting over the stove since last Rosh Hashanah, chuck them. Or even better, empty the jars, wash them out, and refill them with bulk spices from Rainbow Grocery or Bombay Bazaar. Store them in a cool, dry, dark place, like a pantry or kitchen drawer. \u003c/p>\n\u003cp>\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp butter\u003cbr>\n1/4 cup brown sugar, packed\u003cbr>\n2-3 apples or pears, peeled, cored, and sliced\u003c/p>\n\u003cp>\u003cem>Cake\u003c/em>\u003cbr>\n1/2 cup boiling water\u003cbr>\n1 tsp. baking soda\u003cbr>\n1 1/4 cup flour\u003cbr>\n1 tsp. ground ginger\u003cbr>\n1 tsp. cinnamon\u003cbr>\n1/4 tsp ground cloves\u003cbr>\n1/4 tsp freshly ground nutmeg\u003cbr>\n1/4 tsp. salt\u003cbr>\n1 tsp. baking powder\u003cbr>\n4 tbsp butter\u003cbr>\n1/3 cup brown sugar, packed\u003cbr>\n1/3 cup molasses or dark, full-flavored honey, such as buckwheat\u003cbr>\n2 tsp grated fresh ginger (optional)\u003cbr>\n1 tbsp chopped candied ginger (optional)\u003cbr>\n1 egg, lightly beaten\u003c/p>\n\u003cp>1. Preheat oven to 350F. Grease a 9” cake pan or 8 x 8 baking dish. In a small saucepan over low heat, melt butter and brown sugar together, stirring until smooth and gooey. Pour into greased pan. Arrange apple slices in concentric rings over sugar mixture, squeezing them together closely since they will shrink during baking. Set aside.\u003c/p>\n\u003cp>2. In a small bowl, combine boiling water and baking soda; set aside. Sift or whisk together dry ingredients; set aside.\u003c/p>\n\u003cp>3. In a large bowl, cream butter until soft. Add brown sugar and beat until fluffy. Beat in molasses and fresh and candied ginger, if using. Beat in egg. Gently fold in flour mixture. Stir in baking soda and water. \u003c/p>\n\u003cp>4. Pour batter over apple slices in prepared pan. Bake 25-30 minutes, until toothpick inserted into center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Let cool on wire rack for 10-15 minutes, then run a knife along the sides to loosen. Invert on a large plate. (It’s a good idea to invert it while still warm, otherwise the caramel hardens and it can be hard to get out of the pan). Serve with whipped cream or vanilla ice cream. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Patio Potato Farming: The Harvest",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/potato-harvest500.jpg\" alt=\"potato harvest\" title=\"potato harvest\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5065\">\u003c/p>\n\u003cp>How are we celebrating the Fourth of July up in Bernal? We're harvesting the tater bucket! You might recall, back in the early, chilly days of spring, right around St Patrick's Day, a handful of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/14/urban-homesteading-patio-potato-farming/\">ugly sprouting potatoes\u003c/a> were thrown face-down in a bucket of dirt, given their chance for producing the next generation. And now, the resulting crop of new potatoes has been dug up, rinsed, steamed, browned in butter and chives, and eaten. \u003c/p>\n\u003cp>To be true red-white-and-blue homesteaders, we could have whisked up some homemade mayonnaise and made all-American potato salad. But the patio potatoes were too few, and too precious, for that. They needed to be appreciated just for their dainty little selves. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/potato-dish5001.jpg\" alt=\"potato dish\" title=\"potato dish\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5064\">\u003c/p>\n\u003cp>You might be saying to yourself, \u003cem>wow, those sure are some small potatoes. \u003c/em> And it's true. The original potatoes planted were fingerlings, which are naturally small, but these are rather petite even for those. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What happened was, alas, a fungal infection of some kind. Might have been early blight, might have been a wilt like fusarium. All of a sudden, about a month ago, the lovely healthy leaves got brown-spotted one by one. The brown turned to yellow, and eventually the whole stem got limp and died. The brown turned to yellow, and eventually each cluster of leaves faded and died while the stem below the soil line rotted. And once the leaves were gone, the pizza delivery to the potatoes stopped, so to speak, and so did their growth. \u003c/p>\n\u003cp>These, then, were my teenage potatoes, kicked out of the nest a little young. I think it was partly my fault, due to some overwatering that probably spurred the blight's progression, since fungal diseases are spread and exacerbated by moisture. \u003c/p>\n\u003cp>Luckily, though, this happened pretty far along in the tater-growing process, meaning we still got a few good handfuls. And there is something pretty wonderful about harvesting your own dinner--not just picking a few tomatoes or plucking a little basil but plunging your whole arm past the elbow into a bucket of warm dirt, fishing around for what slender gold treasures might be hiding in there. These were true new potatoes, fresh and moist, their skins tattered off merely by washing. Not to mention really, really delicious, if I say so myself. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/potatostem300.jpg\" alt=\"potato stem\" title=\"potato stem\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-5066\">And just in case you were wondering what a potato looks like when it's still growing, well, it looks like this, only deep in the dirt. You can see that the potato itself isn't a root, like carrots or beets, but rather a stolen, or swollen stem, branching off from the main stem above the roots. \u003c/p>\n\u003cp>Since most potatoes take about 100 days from sprouting to harvest, there's still time for another crop before the winter wet weather comes on. Will tater bucket #2 be more successful? Stay tuned!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Sally Carter\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\n",
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"excerpt": "How did we celebrate the 4th of July up in Bernal? We harvested the tater bucket! To be really true red-white-and-blue homesteaders, we could have whisked up some homemade mayonnaise and made all-American potato salad. But the patio potatoes were too few, and too precious, for that. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/potato-harvest500.jpg\" alt=\"potato harvest\" title=\"potato harvest\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5065\">\u003c/p>\n\u003cp>How are we celebrating the Fourth of July up in Bernal? We're harvesting the tater bucket! You might recall, back in the early, chilly days of spring, right around St Patrick's Day, a handful of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/14/urban-homesteading-patio-potato-farming/\">ugly sprouting potatoes\u003c/a> were thrown face-down in a bucket of dirt, given their chance for producing the next generation. And now, the resulting crop of new potatoes has been dug up, rinsed, steamed, browned in butter and chives, and eaten. \u003c/p>\n\u003cp>To be true red-white-and-blue homesteaders, we could have whisked up some homemade mayonnaise and made all-American potato salad. But the patio potatoes were too few, and too precious, for that. They needed to be appreciated just for their dainty little selves. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/potato-dish5001.jpg\" alt=\"potato dish\" title=\"potato dish\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5064\">\u003c/p>\n\u003cp>You might be saying to yourself, \u003cem>wow, those sure are some small potatoes. \u003c/em> And it's true. The original potatoes planted were fingerlings, which are naturally small, but these are rather petite even for those. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What happened was, alas, a fungal infection of some kind. Might have been early blight, might have been a wilt like fusarium. All of a sudden, about a month ago, the lovely healthy leaves got brown-spotted one by one. The brown turned to yellow, and eventually the whole stem got limp and died. The brown turned to yellow, and eventually each cluster of leaves faded and died while the stem below the soil line rotted. And once the leaves were gone, the pizza delivery to the potatoes stopped, so to speak, and so did their growth. \u003c/p>\n\u003cp>These, then, were my teenage potatoes, kicked out of the nest a little young. I think it was partly my fault, due to some overwatering that probably spurred the blight's progression, since fungal diseases are spread and exacerbated by moisture. \u003c/p>\n\u003cp>Luckily, though, this happened pretty far along in the tater-growing process, meaning we still got a few good handfuls. And there is something pretty wonderful about harvesting your own dinner--not just picking a few tomatoes or plucking a little basil but plunging your whole arm past the elbow into a bucket of warm dirt, fishing around for what slender gold treasures might be hiding in there. These were true new potatoes, fresh and moist, their skins tattered off merely by washing. Not to mention really, really delicious, if I say so myself. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/potatostem300.jpg\" alt=\"potato stem\" title=\"potato stem\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-5066\">And just in case you were wondering what a potato looks like when it's still growing, well, it looks like this, only deep in the dirt. You can see that the potato itself isn't a root, like carrots or beets, but rather a stolen, or swollen stem, branching off from the main stem above the roots. \u003c/p>\n\u003cp>Since most potatoes take about 100 days from sprouting to harvest, there's still time for another crop before the winter wet weather comes on. Will tater bucket #2 be more successful? Stay tuned!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Sally Carter\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-5037\" title=\"watermelon salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpceazulpm.jpg\" alt=\"watermelon salad\" width=\"262\" height=\"350\">Where I work, there are a small handful of men who occasionally begin their sentences with the phrase \"In my village...\"\u003c/p>\n\u003cp>\"In my village, we have a festival.\" \"In my village, we would never treat an octopus in such a way.\"\u003c/p>\n\u003cp>These men can get away with saying such things as easily as they can get away with calling women \"baby\" because they are Greek. They have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\u003c/p>\n\u003cp>And I have always been a little bit jealous. If I were to ever pepper my sentences with the words \"In my village...\" People would most likely assume it was Greenwich Village. And I can just forget about using the word \"baby.\" Ever.\u003c/p>\n\u003cp>Well, I can get away with things they can't, too, like speaking only in Sondheim lyrics. And giving Greeks a hard time about, well, being so damned \u003cem>Greek\u003c/em>. But it's only because I love them, I really do.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We clearly have our differences, but that is something I cherish. For example, in my childhood village of Anaheim, summer outings often included salads made from fresh Jell-o and organic, vine-ripened mini-marshmallows from my neighbors' gardens.\u003c/p>\n\u003cp>In the villages of my Greek co-workers, however, one will find strange, unnatural combinations. Things like tomatoes and cucumbers or, ripe watermelon and feta cheese.\u003c/p>\n\u003cp>They are crazy people, these Greeks.\u003c/p>\n\u003cp>Crazy good, I mean.\u003c/p>\n\u003cp>If you haven't tried this flavor combination, then you have not tasted summer. I know, that sounds like bad advertising copy, which is why I remain poor, but it's true, nevertheless.\u003c/p>\n\u003cp>Give it a go this weekend. I mean it. You'll thank me for it later, baby.\u003c/p>\n\u003cp>\u003cstrong>Karpouzi me Feta (Watermelon Salad)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves whoever, wherever and as many as you need.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5039\" title=\"God Bless Watermelon Salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpl3j2empm.jpg\" alt=\"God Bless Watermelon Salad\" width=\"350\" height=\"260\">\u003c/p>\n\u003cp>I've brought this dish to a few picnics in my day. The initial reaction to it is usually one of strange curiosity. Watermelon and, \u003cem>what? Feta?\u003c/em> How \u003cem>interesting\u003c/em>. I would never have thought to pair watermelon with cheese.\u003c/p>\n\u003cp>Well, I'm glad somebody did.\u003c/p>\n\u003cp>This is such a pleasantly simple dish to make. And it takes about five minutes to create a big bowl or platterful. The watermelon, which smacks of summertime, offers a bit of sweet refreshment and hydration, while the cheese lends a bit of salty protein. And the olive oil, of course, gives you a shiny, healthy-looking coat. It is the perfect antidote to drinking alcohol in the hot sun and, therefore, the perfect Fourth of July picnic salad-- all Red, White, and Green, just like the American flag is to the marginally colorblind.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>One of the best things about this recipe is that there really is no recipe, just a list of ingredients. You want a lot of cheese? Go for it. Lots of olive oil? Absolutely. And let it dribble down your chest a little and rub it in for a deep, dark, Bain de Soleil-like golden tan. Delicious.\u003c/p>\n\u003cp>1 small, ripe seedless (or not) watermelon, rind removed and cut into reasonably-sized cubes\u003c/p>\n\u003cp>Feta cheese. Good feta. Greek Feta. From Epiros, if possible. Cubed or crumbled.\u003c/p>\n\u003cp>Good olive oil. Extra virgin. No, it does not have to be Greek.\u003c/p>\n\u003cp>Fresh basil, torn into small pieces. Or even oregano.\u003c/p>\n\u003cp>Toasted pine nuts or pumpkin seeds. I thought pumpkin seeds were an inspired choice given the pumpkin's shape and vine-grown status. That, and the fact that the pine nut bin at the store had been ravaged by the time I got there.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On a picnic platter or other, preferred serving dish, place cubed watermelon.\u003c/p>\n\u003cp>2. Crumble the feta over the watermelon, drizzle with olive oil, and sprinkle the mass with herb-of-choice and nut/seed-of-choice.\u003c/p>\n\u003cp>3. Serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Watch the he-men crow and sweat over their grills while you kick back, have a drink, and accept compliments about your brilliant salad.\u003c/p>\n\n",
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"excerpt": "Where I work, there are a small handful of men who occasionally begin their sentences with the phrase \"In my village...\"\r\n\r\n\"In my village, we have a festival.\" \"In my village, we would never treat an octopus in such a way.\"\r\n\r\nThese men can get away with saying such things as easily as they can get away with calling women \"baby\" because they are Greek. The have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\r\n\r\nAnd I have always been a little bit jealous. If I were to ever pepper my sentences with the words \"In my village...\" People would most likely assume it was Greenwich Village. And I can just forget about using the word \"baby.\" Ever.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-5037\" title=\"watermelon salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpceazulpm.jpg\" alt=\"watermelon salad\" width=\"262\" height=\"350\">Where I work, there are a small handful of men who occasionally begin their sentences with the phrase \"In my village...\"\u003c/p>\n\u003cp>\"In my village, we have a festival.\" \"In my village, we would never treat an octopus in such a way.\"\u003c/p>\n\u003cp>These men can get away with saying such things as easily as they can get away with calling women \"baby\" because they are Greek. They have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\u003c/p>\n\u003cp>And I have always been a little bit jealous. If I were to ever pepper my sentences with the words \"In my village...\" People would most likely assume it was Greenwich Village. And I can just forget about using the word \"baby.\" Ever.\u003c/p>\n\u003cp>Well, I can get away with things they can't, too, like speaking only in Sondheim lyrics. And giving Greeks a hard time about, well, being so damned \u003cem>Greek\u003c/em>. But it's only because I love them, I really do.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We clearly have our differences, but that is something I cherish. For example, in my childhood village of Anaheim, summer outings often included salads made from fresh Jell-o and organic, vine-ripened mini-marshmallows from my neighbors' gardens.\u003c/p>\n\u003cp>In the villages of my Greek co-workers, however, one will find strange, unnatural combinations. Things like tomatoes and cucumbers or, ripe watermelon and feta cheese.\u003c/p>\n\u003cp>They are crazy people, these Greeks.\u003c/p>\n\u003cp>Crazy good, I mean.\u003c/p>\n\u003cp>If you haven't tried this flavor combination, then you have not tasted summer. I know, that sounds like bad advertising copy, which is why I remain poor, but it's true, nevertheless.\u003c/p>\n\u003cp>Give it a go this weekend. I mean it. You'll thank me for it later, baby.\u003c/p>\n\u003cp>\u003cstrong>Karpouzi me Feta (Watermelon Salad)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves whoever, wherever and as many as you need.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5039\" title=\"God Bless Watermelon Salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpl3j2empm.jpg\" alt=\"God Bless Watermelon Salad\" width=\"350\" height=\"260\">\u003c/p>\n\u003cp>I've brought this dish to a few picnics in my day. The initial reaction to it is usually one of strange curiosity. Watermelon and, \u003cem>what? Feta?\u003c/em> How \u003cem>interesting\u003c/em>. I would never have thought to pair watermelon with cheese.\u003c/p>\n\u003cp>Well, I'm glad somebody did.\u003c/p>\n\u003cp>This is such a pleasantly simple dish to make. And it takes about five minutes to create a big bowl or platterful. The watermelon, which smacks of summertime, offers a bit of sweet refreshment and hydration, while the cheese lends a bit of salty protein. And the olive oil, of course, gives you a shiny, healthy-looking coat. It is the perfect antidote to drinking alcohol in the hot sun and, therefore, the perfect Fourth of July picnic salad-- all Red, White, and Green, just like the American flag is to the marginally colorblind.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>One of the best things about this recipe is that there really is no recipe, just a list of ingredients. You want a lot of cheese? Go for it. Lots of olive oil? Absolutely. And let it dribble down your chest a little and rub it in for a deep, dark, Bain de Soleil-like golden tan. Delicious.\u003c/p>\n\u003cp>1 small, ripe seedless (or not) watermelon, rind removed and cut into reasonably-sized cubes\u003c/p>\n\u003cp>Feta cheese. Good feta. Greek Feta. From Epiros, if possible. Cubed or crumbled.\u003c/p>\n\u003cp>Good olive oil. Extra virgin. No, it does not have to be Greek.\u003c/p>\n\u003cp>Fresh basil, torn into small pieces. Or even oregano.\u003c/p>\n\u003cp>Toasted pine nuts or pumpkin seeds. I thought pumpkin seeds were an inspired choice given the pumpkin's shape and vine-grown status. That, and the fact that the pine nut bin at the store had been ravaged by the time I got there.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On a picnic platter or other, preferred serving dish, place cubed watermelon.\u003c/p>\n\u003cp>2. Crumble the feta over the watermelon, drizzle with olive oil, and sprinkle the mass with herb-of-choice and nut/seed-of-choice.\u003c/p>\n\u003cp>3. Serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Watch the he-men crow and sweat over their grills while you kick back, have a drink, and accept compliments about your brilliant salad.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot Dogs 101",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hot-dog-on-a-bun.jpg\" alt=\"hot dog on a bun\" title=\"hot dog on a bun\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4955\">\u003c/p>\n\u003cp>\"On Independence Day, Americans will enjoy 150 million hot dogs, enough to stretch from D.C. to L.A. over five times.\"\u003cbr>\n--\u003ca href=\"http://www.hot-dog.org/\">National Hot Dog and Sausage Council\u003c/a>\u003c/p>\n\u003cp>My first reaction to this quote was \"is there really a national hot dog and sausage council?\"; while my second reaction was mild nausea mixed with a hankering for my own dog slathered in mustard and relish.\u003c/p>\n\u003cp>The all-beef American hot dog should not be confused with its namesake the frankfurter, which is a German regional sausage made from pork. Nor should you think it tastes much like an Austrian wiener, which is a pork and beef delicacy. Sure, frankfurters, wieners and hot dogs are all sausages, but there's very little that is European about a hot dog. Mass produced, precooked, and stuck in a bun it's as American as a food can get. Dirty Harry even eats one right before famously saying his \"Do you feel lucky\" line. So here's Clint, eating his dog, for you to enjoy.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/_1QUjQODo3Y&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/_1QUjQODo3Y&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unlike Harry, my family and I don't eat a lot of hot dogs. Nothing against them; we just tend to eat more sausage when we want some sort of meat product in a tube, probably due to my Italian upbringing. I'm also not a big fan of processed foods. But there are certain occasions when a hot dog is the perfect meal, especially if you have a couple of hungry kids with you. Baseball games and the 4th of July top that list. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hot-dogs-in-wrapper.jpg\" alt=\"hot dogs in wrapper\" title=\"hot dogs in wrapper\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4956\">\u003c/p>\n\u003cp>So in celebration of \u003ca href=\"http://www.hot-dog.org/ht/d/sp/i/39345/39345\">National Hot Dog Month\u003c/a>, and also to better educate myself about American hot dogs, I have created an unscientific comparison of the major brands. Included in the list are organic, nitrate-free, and standard hot dogs that you can find locally. I am not recommending one frank over another as I did not try every brand, and, honestly, I've only tasted a few. Rather, I wanted to share the nutritional information and ingredients lists provided by the manufacturers so people can make their own educated decisions.\u003c/p>\n\u003cp>The following list is also limited to beef hot dogs as these are the traditional choice at \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/03/july-4th-peach-crisps-block-parties/\">block parties\u003c/a>, backyard barbecues, and baseball games. Plus including chicken, turkey and tofu dogs would make the list ridiculously long. Please note that my inventory is in no way complete. I am not attempting to compare all the brands; just the ones I see most often. If I have missed something obvious, or something you really like, feel free to add the information in the comments section. Finally, I should say that I don't distinguish between kosher and non-kosher brands.\u003c/p>\n\u003cp>When comparing the hot dogs on the list, you should note that each brand's hot dogs vary in size. So while the Nathan's Famous beef franks look at first to have the most sodium, they are also twice the size of many of the other hot dogs, so be sure to look at the size column when comparing products.\u003c/p>\n\u003cp>Here are the lists. I have grouped the brands by type for easier viewing and listed the size, calories, calories from fat, saturated fat grams and sodium levels, along with ingredients lists. I was very interested by what I found. I hope you will be too.\u003c/p>\n\u003cp>\u003cstrong>Organic and Grass Fed Hot Dogs\u003c/strong>\u003cbr>\nThese hot dogs are all made from organic, and often grass-fed, beef. No nitrates are used for organic hot dogs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/organic-grassfed-hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/organic-and-grass-fed-hot-dogs21.jpg\" alt=\"organic and grass fed hot dogs\" title=\"organic and grass fed hot dogs\" width=\"500\" height=\"362\" class=\"aligncenter size-full wp-image-4966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/organic-grassfed-hotdogs.jpg\">view larger version of table\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nitrate-Free but not Organic Hot Dogs\u003c/strong>\u003cbr>\nNon-organic beef but no nitrates are used.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nitrate-free-hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nitrate-free-hot-dogs21.jpg\" alt=\"nitrate free hot dogs\" title=\"nitrate free hot dogs\" width=\"500\" height=\"190\" class=\"aligncenter size-full wp-image-4960\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nitrate-free-hotdogs.jpg\">view larger version of table\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Standard Hot Dogs\u003c/strong>\u003cbr>\nThe hot dogs are all beef and the meat has been preserved with nitrates and other preservatives.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/standard-hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/standard-hot-dogs2.jpg\" alt=\"standard hot dogs\" title=\"standard hot dogs\" width=\"500\" height=\"358\" class=\"aligncenter size-full wp-image-4961\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/standard-hotdogs.jpg\">view larger version of table\u003c/a>\u003c/p>\n\n",
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"excerpt": "So in an attempt to better educate myself about American hot dogs, I have created an unscientific comparison of the major brands. Included in the list are organic, nitrate-free , and standard hot dogs that you can find locally. I am not recommending one frank over another as I did not try all of these hot dogs, and, honestly, I’ve only tasted a few. Rather, I wanted to share the nutritional information and ingredients lists provided by the manufacturers so people can make their own educated decisions.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unlike Harry, my family and I don't eat a lot of hot dogs. Nothing against them; we just tend to eat more sausage when we want some sort of meat product in a tube, probably due to my Italian upbringing. I'm also not a big fan of processed foods. But there are certain occasions when a hot dog is the perfect meal, especially if you have a couple of hungry kids with you. Baseball games and the 4th of July top that list. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hot-dogs-in-wrapper.jpg\" alt=\"hot dogs in wrapper\" title=\"hot dogs in wrapper\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4956\">\u003c/p>\n\u003cp>So in celebration of \u003ca href=\"http://www.hot-dog.org/ht/d/sp/i/39345/39345\">National Hot Dog Month\u003c/a>, and also to better educate myself about American hot dogs, I have created an unscientific comparison of the major brands. Included in the list are organic, nitrate-free, and standard hot dogs that you can find locally. I am not recommending one frank over another as I did not try every brand, and, honestly, I've only tasted a few. Rather, I wanted to share the nutritional information and ingredients lists provided by the manufacturers so people can make their own educated decisions.\u003c/p>\n\u003cp>The following list is also limited to beef hot dogs as these are the traditional choice at \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/03/july-4th-peach-crisps-block-parties/\">block parties\u003c/a>, backyard barbecues, and baseball games. Plus including chicken, turkey and tofu dogs would make the list ridiculously long. Please note that my inventory is in no way complete. I am not attempting to compare all the brands; just the ones I see most often. If I have missed something obvious, or something you really like, feel free to add the information in the comments section. Finally, I should say that I don't distinguish between kosher and non-kosher brands.\u003c/p>\n\u003cp>When comparing the hot dogs on the list, you should note that each brand's hot dogs vary in size. So while the Nathan's Famous beef franks look at first to have the most sodium, they are also twice the size of many of the other hot dogs, so be sure to look at the size column when comparing products.\u003c/p>\n\u003cp>Here are the lists. I have grouped the brands by type for easier viewing and listed the size, calories, calories from fat, saturated fat grams and sodium levels, along with ingredients lists. I was very interested by what I found. I hope you will be too.\u003c/p>\n\u003cp>\u003cstrong>Organic and Grass Fed Hot Dogs\u003c/strong>\u003cbr>\nThese hot dogs are all made from organic, and often grass-fed, beef. No nitrates are used for organic hot dogs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/organic-grassfed-hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/organic-and-grass-fed-hot-dogs21.jpg\" alt=\"organic and grass fed hot dogs\" title=\"organic and grass fed hot dogs\" width=\"500\" height=\"362\" class=\"aligncenter size-full wp-image-4966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/organic-grassfed-hotdogs.jpg\">view larger version of table\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nitrate-Free but not Organic Hot Dogs\u003c/strong>\u003cbr>\nNon-organic beef but no nitrates are used.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nitrate-free-hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nitrate-free-hot-dogs21.jpg\" alt=\"nitrate free hot dogs\" title=\"nitrate free hot dogs\" width=\"500\" height=\"190\" class=\"aligncenter size-full wp-image-4960\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nitrate-free-hotdogs.jpg\">view larger version of table\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Standard Hot Dogs\u003c/strong>\u003cbr>\nThe hot dogs are all beef and the meat has been preserved with nitrates and other preservatives.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/standard-hotdogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/standard-hot-dogs2.jpg\" alt=\"standard hot dogs\" title=\"standard hot dogs\" width=\"500\" height=\"358\" class=\"aligncenter size-full wp-image-4961\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/standard-hotdogs.jpg\">view larger version of table\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Happy Pride! Celebrate Local LGBT Chefs",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/gay-pride.jpg\" alt=\"gay pride\" title=\"gay pride\" width=\"300\" height=\"201\" class=\"alignleft size-full wp-image-4847\">Happy Pride! The Gay High Holy Days—or week, or month, depending on your stamina and affinity for dance music, tank tops, rainbow balloons, sign-waving, marches, guys in banana thongs, and standing in line, endlessly, for tickets, beer, and/or bathrooms—are coming to their sunny, sweaty close today. Time to get off the Blue Angel-martini-and-popcorn diet and put those silver latex shorts back in the closet, at least til the Folsom Street Fair. \u003c/p>\n\u003cp>Or that's how it might be in \u003cem>other\u003c/em> cities, where Pride comes around but once a year. Here in our lovely fog-bound burg, though, we can be prideful every day, even if we still-still!-can't get married in City Hall. \u003c/p>\n\u003cp>But there is something particularly fabulous in seeing the typical straight-to-gay ratio of just about everything upended this month. I still remember walking into 2223 Market one night near the end of June last year, and feeling like everyone there was gay. Gay couples, gay friends, gay parents--it was just like being in the straight world, except this time it was all ours. \u003c/p>\n\u003cp>Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a faygelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to Traci des Jardins, for running a fancypants place in Hayes Valley \u003cem>and\u003c/em> a taqueria with a conscience, and never turning down the chance to help out a good cause; to bad boy Jeremiah Tower, for making Stars sparkle; to Elizabeth Faulkner and her partner Sabrina Riddle, for giving the dyke food mafia an official clubhouse, first at Citizen Cake, now at Orson; and to food photographer Frankie Frankeny, because she shoots what we want to eat, and finds a way to sneak her daschunds into every shoot. \u003c/p>\n\u003cp>And let's not forget a toast to vinologist Pamela Busch, of the late Hayes and Vine and the current Cav Wine Bar, and to Absinthe's Jamie Lauren and her Top Chef Team Rainbow, for making \"hot chef\" replace \"folk singer\" as the default lesbian occupation. Also heating up the room is Gialina pizza diva Sharon Ardiana, turning Glen Park into Naples, and Celia Sack of Omnivore Books, for bringing us cookbook-browsing perfection with nary a 30-Minute-Meal or celebrity diet in sight, just up the street from the ever-charming Lovejoy's Teahouse, run by Muna Nash and Gillian Briley. Were we getting married, we might just drag pastry chef Yigit Pura of Taste Catering out to Iowa with us, just so we could show that corn-fed state just how divine his chocolate-hazelnut daquoise with passion fruit filling wedding cakes can be. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And thank you Rainbow Grocery, for letting us shop for veggie dogs on the 4th of July but closing for Pride Sunday, so your collective members can be out and proud rather than stuck restocking the spirulina. Even Food Not Bombs gets into the spirit now, serving up free eats (in tuxedo shirts and fake mustaches) at their mobile Chez Gay Cafe in Dolores Park before the Trans March. We're here, we're queer, let's eat!\u003c/p>\n\n",
"disqusIdentifier": "4839 http://blogs.kqed.org/bayareabites/?p=4839",
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"excerpt": "Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a fagelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to toast a few of the folks we'd love to make us dinner (or even better, breakfast.) ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/gay-pride.jpg\" alt=\"gay pride\" title=\"gay pride\" width=\"300\" height=\"201\" class=\"alignleft size-full wp-image-4847\">Happy Pride! The Gay High Holy Days—or week, or month, depending on your stamina and affinity for dance music, tank tops, rainbow balloons, sign-waving, marches, guys in banana thongs, and standing in line, endlessly, for tickets, beer, and/or bathrooms—are coming to their sunny, sweaty close today. Time to get off the Blue Angel-martini-and-popcorn diet and put those silver latex shorts back in the closet, at least til the Folsom Street Fair. \u003c/p>\n\u003cp>Or that's how it might be in \u003cem>other\u003c/em> cities, where Pride comes around but once a year. Here in our lovely fog-bound burg, though, we can be prideful every day, even if we still-still!-can't get married in City Hall. \u003c/p>\n\u003cp>But there is something particularly fabulous in seeing the typical straight-to-gay ratio of just about everything upended this month. I still remember walking into 2223 Market one night near the end of June last year, and feeling like everyone there was gay. Gay couples, gay friends, gay parents--it was just like being in the straight world, except this time it was all ours. \u003c/p>\n\u003cp>Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a faygelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to Traci des Jardins, for running a fancypants place in Hayes Valley \u003cem>and\u003c/em> a taqueria with a conscience, and never turning down the chance to help out a good cause; to bad boy Jeremiah Tower, for making Stars sparkle; to Elizabeth Faulkner and her partner Sabrina Riddle, for giving the dyke food mafia an official clubhouse, first at Citizen Cake, now at Orson; and to food photographer Frankie Frankeny, because she shoots what we want to eat, and finds a way to sneak her daschunds into every shoot. \u003c/p>\n\u003cp>And let's not forget a toast to vinologist Pamela Busch, of the late Hayes and Vine and the current Cav Wine Bar, and to Absinthe's Jamie Lauren and her Top Chef Team Rainbow, for making \"hot chef\" replace \"folk singer\" as the default lesbian occupation. Also heating up the room is Gialina pizza diva Sharon Ardiana, turning Glen Park into Naples, and Celia Sack of Omnivore Books, for bringing us cookbook-browsing perfection with nary a 30-Minute-Meal or celebrity diet in sight, just up the street from the ever-charming Lovejoy's Teahouse, run by Muna Nash and Gillian Briley. Were we getting married, we might just drag pastry chef Yigit Pura of Taste Catering out to Iowa with us, just so we could show that corn-fed state just how divine his chocolate-hazelnut daquoise with passion fruit filling wedding cakes can be. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And thank you Rainbow Grocery, for letting us shop for veggie dogs on the 4th of July but closing for Pride Sunday, so your collective members can be out and proud rather than stuck restocking the spirulina. Even Food Not Bombs gets into the spirit now, serving up free eats (in tuxedo shirts and fake mustaches) at their mobile Chez Gay Cafe in Dolores Park before the Trans March. We're here, we're queer, let's eat!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Clafoutis: The Pride Is in the Pudding",
"title": "Clafoutis: The Pride Is in the Pudding",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/phpgrzwtopm.jpg\" alt=\"Clafoutis\" title=\"Clafoutis\" width=\"285\" height=\"350\" class=\"alignleft size-full wp-image-4830\">Well happy Pride weekend and all that.\u003c/p>\n\u003cp>Frankly, I had conveniently managed to forget about it until my friend \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean\u003c/a> mentioned that \u003ca href=\"http://www.imdb.com/name/nm0001458/\">Cloris Leachman\u003c/a> was to be Grand Marshall in this weekend's big parade.\u003c/p>\n\u003cp>I've never much cared for Pride Weekend. It's not that I don't enjoy being gay, because I do. I can reference old movies with abandon, not worry about child support payments, and get away with saying things that most straights would never dare to.\u003c/p>\n\u003cp>And, of course, I am proud of the fact that I know who Cloris Leachman is. I think every homosexual is required by law to quote freely and liberally from The Mary Tyler Moore Show.\u003c/p>\n\u003cp>I love being gay. I just don't love big parades-- they make me wonder how I'm supposed to get across town. It's kind of like how I feel about Christmas. I love the spirit of the thing, but I hate the clothes, the crowds, and the decorative motifs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So no pink today, no Sarah-Tucker-there's-a-rainbow-on-your-table.\u003c/p>\n\u003cp>But there is fruit.\u003c/p>\n\u003cp>That's the best tie-in I can think of for clafoutis.\u003c/p>\n\u003cp>Clafoutis\u003c/p>\n\u003cp>Many of you know this dessert already-- it is, at heart, baked pancake batter dotted with fruit. There are recipes for apricot clafoutis (delicious), \u003ca href=\"http://www.youtube.com/watch?v=x-kdpSl2Y4g\">clementine clafoutis\u003c/a> (if you don't know how I feel about clementines, \u003ca href=\"http://michaelprocopio.wordpress.com/2008/02/20/my-insert-adjective-of-your-choice-clementine/\">please visit here\u003c/a>), and eggplant clafoutis (?). If you can stick it into pancake batter, it's probably been made into a clafoutis.\u003c/p>\n\u003cp>A traditional clafoutis, however, is to be made with cherries. Amen.\u003c/p>\n\u003cp>Some folks run with the pancake theme, serving them warm and puffy and fresh from the oven for breakfast like one would a Dutch Apple Pancake. Do what you will, but the flavors blend together and texture becomes more custard-like if you have the patience to allow it to spend the night in your refrigerator.\u003c/p>\n\u003cp>The clafoutis is sort of like a Pride weekend trick-- if light and fluffy, fresh and hot is your thing, go for it. Out of your life and on to the next dessert, as it were. I just happen to prefer my clafoutis after it has hung around my kitchen for a little bit and settled down.\u003c/p>\n\u003cp>And I'm kind of proud of that.\u003c/p>\n\u003cp>\u003cstrong>Cherry-Almond Clafoutis\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 to 8-ish, depending upon how you slice it.\u003c/p>\n\u003cp>This charming, no-fuss little number hails from the Limousin region of France, located not quite in the heart of the country, but more or less where the liver might be located.\u003c/p>\n\u003cp>Traditional clafoutis calls for leaving the pits in the cherries, the wisdom being that the pits lend a pleasant almond-like flavor to the dish. Of course, there are so few people left living in the Limousin region and those who remain are mostly elderly, that chipping a tooth is not considered much of a risk.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound of cherries (or enough to populate the surface of an 8-inch pan without touching each other), pitted or not pitted. The choice and the risk is yours.\u003c/p>\n\u003cp>1/2 cup all-purpose flour\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>3/4 cups heavy cream (you can get away with using milk, but the day-after texture will suffer greatly, I promise).\u003c/p>\n\u003cp>6 tablespoons sugar\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>1/2 teaspoon almond extract\u003c/p>\n\u003cp>1/3 to 1/2 cup toasted slivered almonds\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350° F\u003c/p>\n\u003cp>2. In a blender, combine eggs, flour, cream, salt, and 2 tablespoons of sugar. Blend well, scraping down the sides of the blender from time to time. Or whisk aggressively. Your choice. When blended, add half the slivered almonds to the batter and stir them about.\u003c/p>\n\u003cp>3. In an 8-inch cast iron skillet or heat-proof baking pan, add butter and 2 tablespoons sugar until all is melted, slightly nutty-smelling, and syrupy. Add cherries; cooking and coating them for about two minutes.\u003c/p>\n\u003cp>4. Pour the batter gently into the pan around the cherries. Sprinkle the remaining sugar over the and pop into the center of your oven.\u003c/p>\n\u003cp>5. Bake for about 45 minutes, or until sufficiently browned and puffy, remove from the oven and let cool.\u003c/p>\n\u003cp>6. If your clafoutis is not sufficiently browned and puffy, do as I both say and do-- sprinkle the remaining almonds over the top and pop it under the broiler. Works like a charm unless you burn it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Dust with powdered sugar for garnish just before serving with crème fraîche, lightly whipped cream, or all by itself.\u003c/p>\n\n",
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"excerpt": "Well happy Pride weekend and all that.\r\n\r\nFrankly, I had conveniently managed to forget about it until my friend \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean\u003c/a> mentioned that \u003ca href=\"http://www.imdb.com/name/nm0001458/\">Chloris Leachman\u003c/a> was to be Grand Marshall in this weekend's big parade.\r\n\r\nI've never much cared for Pride Weekend. It's not that I don't enjoy being gay, because I do. I can freely quote old movies, not worry about child support payments, and get away with saying things that most straight would never dare to.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/phpgrzwtopm.jpg\" alt=\"Clafoutis\" title=\"Clafoutis\" width=\"285\" height=\"350\" class=\"alignleft size-full wp-image-4830\">Well happy Pride weekend and all that.\u003c/p>\n\u003cp>Frankly, I had conveniently managed to forget about it until my friend \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean\u003c/a> mentioned that \u003ca href=\"http://www.imdb.com/name/nm0001458/\">Cloris Leachman\u003c/a> was to be Grand Marshall in this weekend's big parade.\u003c/p>\n\u003cp>I've never much cared for Pride Weekend. It's not that I don't enjoy being gay, because I do. I can reference old movies with abandon, not worry about child support payments, and get away with saying things that most straights would never dare to.\u003c/p>\n\u003cp>And, of course, I am proud of the fact that I know who Cloris Leachman is. I think every homosexual is required by law to quote freely and liberally from The Mary Tyler Moore Show.\u003c/p>\n\u003cp>I love being gay. I just don't love big parades-- they make me wonder how I'm supposed to get across town. It's kind of like how I feel about Christmas. I love the spirit of the thing, but I hate the clothes, the crowds, and the decorative motifs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So no pink today, no Sarah-Tucker-there's-a-rainbow-on-your-table.\u003c/p>\n\u003cp>But there is fruit.\u003c/p>\n\u003cp>That's the best tie-in I can think of for clafoutis.\u003c/p>\n\u003cp>Clafoutis\u003c/p>\n\u003cp>Many of you know this dessert already-- it is, at heart, baked pancake batter dotted with fruit. There are recipes for apricot clafoutis (delicious), \u003ca href=\"http://www.youtube.com/watch?v=x-kdpSl2Y4g\">clementine clafoutis\u003c/a> (if you don't know how I feel about clementines, \u003ca href=\"http://michaelprocopio.wordpress.com/2008/02/20/my-insert-adjective-of-your-choice-clementine/\">please visit here\u003c/a>), and eggplant clafoutis (?). If you can stick it into pancake batter, it's probably been made into a clafoutis.\u003c/p>\n\u003cp>A traditional clafoutis, however, is to be made with cherries. Amen.\u003c/p>\n\u003cp>Some folks run with the pancake theme, serving them warm and puffy and fresh from the oven for breakfast like one would a Dutch Apple Pancake. Do what you will, but the flavors blend together and texture becomes more custard-like if you have the patience to allow it to spend the night in your refrigerator.\u003c/p>\n\u003cp>The clafoutis is sort of like a Pride weekend trick-- if light and fluffy, fresh and hot is your thing, go for it. Out of your life and on to the next dessert, as it were. I just happen to prefer my clafoutis after it has hung around my kitchen for a little bit and settled down.\u003c/p>\n\u003cp>And I'm kind of proud of that.\u003c/p>\n\u003cp>\u003cstrong>Cherry-Almond Clafoutis\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 to 8-ish, depending upon how you slice it.\u003c/p>\n\u003cp>This charming, no-fuss little number hails from the Limousin region of France, located not quite in the heart of the country, but more or less where the liver might be located.\u003c/p>\n\u003cp>Traditional clafoutis calls for leaving the pits in the cherries, the wisdom being that the pits lend a pleasant almond-like flavor to the dish. Of course, there are so few people left living in the Limousin region and those who remain are mostly elderly, that chipping a tooth is not considered much of a risk.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound of cherries (or enough to populate the surface of an 8-inch pan without touching each other), pitted or not pitted. The choice and the risk is yours.\u003c/p>\n\u003cp>1/2 cup all-purpose flour\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>3/4 cups heavy cream (you can get away with using milk, but the day-after texture will suffer greatly, I promise).\u003c/p>\n\u003cp>6 tablespoons sugar\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1/2 teaspoon vanilla extract\u003c/p>\n\u003cp>1/2 teaspoon almond extract\u003c/p>\n\u003cp>1/3 to 1/2 cup toasted slivered almonds\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>Powdered sugar, for dusting\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350° F\u003c/p>\n\u003cp>2. In a blender, combine eggs, flour, cream, salt, and 2 tablespoons of sugar. Blend well, scraping down the sides of the blender from time to time. Or whisk aggressively. Your choice. When blended, add half the slivered almonds to the batter and stir them about.\u003c/p>\n\u003cp>3. In an 8-inch cast iron skillet or heat-proof baking pan, add butter and 2 tablespoons sugar until all is melted, slightly nutty-smelling, and syrupy. Add cherries; cooking and coating them for about two minutes.\u003c/p>\n\u003cp>4. Pour the batter gently into the pan around the cherries. Sprinkle the remaining sugar over the and pop into the center of your oven.\u003c/p>\n\u003cp>5. Bake for about 45 minutes, or until sufficiently browned and puffy, remove from the oven and let cool.\u003c/p>\n\u003cp>6. If your clafoutis is not sufficiently browned and puffy, do as I both say and do-- sprinkle the remaining almonds over the top and pop it under the broiler. Works like a charm unless you burn it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Dust with powdered sugar for garnish just before serving with crème fraîche, lightly whipped cream, or all by itself.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/smoked-salmon500.jpg\" alt=\"smoked-salmon sandwiches from Capt Mikes\" title=\"smoked-salmon sandwiches from Capt Mikes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-4723\">\u003cbr>\n\u003cem>Awesome smoked-salmon sandwiches from Cap't Mikes at the Ferry Plaza Farmers Market\u003c/em>\u003c/p>\n\u003cp>Buying a Father's Day card is not that much different from buying pajamas for a 3-year-old boy: your thematic choices are pretty much limited to baseball, cars, trucks, and fishing. Want to get Pops a cookbook to go along with the card? He better like to set stuff on fire. Panna cotta? Green papaya salad? Nope: according to every bookstore display this time of year, it's grilling or nothing for manly Dad.\u003c/p>\n\u003cp>Now, my dad hit the ol' Weber a few times every summer at our house in New Jersey. We had some good steaks and burgers, sure. But he was much more likely to be inside sifting through piles of restaurant reviews instead, wondering if that new Indian place in Kenilworth would have lamb rogan josh worth trying, or driving over to the Lower East Side to round up a Jewish brunch spread of smoked sable, kippered salmon, bagels and bialys, some pickled green tomatoes and scallion cream cheese, maybe a few rugalach, and kibbitzing with the guys from Russ & Daughters and Gus's Pickles all along the way. \u003c/p>\n\u003cp>It's too bad that my dad, now 82, doesn't use computers, if only because \u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a> was made for him. He would be in his element, an instant message-board pro, the first to crow over an unlikely strip-mall find, warning when a favorite biryani lost its oomph or a chef went back to Fujian, waxing rhapsodic about long-gone dishes like the nut cake at the Hungarian Bake Shop, Uncle Tai's Hunan lamb with scallions or the cinnamon babkas at Gertel's. \u003c/p>\n\u003cp>My dad loves to tell stories, and he loves to talk about food before, during and after eating. He would be an ace Chowhounder, I know it, smart, helpful, opinionated, a little cranky maybe, not one to suffer fools or blandness easily. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>People often ask how I came to be a restaurant reviewer, a position I was lucky enough to hold in both San Francisco and New York City for some dozen years. I wasn't a chef, nor had I gone to cooking school, which made a lot of people wonder about my qualifications. But what I did have was an appreciation for the theater of restaurants, a little thrill of anticipation that comes straight from my father, who loved going to the theater, the opera, and the ballet but probably loved going out to dinner best of all. \u003c/p>\n\u003cp>More importantly, I had, oddly but usefully, as it turned out, grown up reading piles of smart, funny, and thoughtful restaurant reviews, all the time. Back in the 1970s, my dad subscribed to \u003cstrong>The Restaurant Reporter\u003c/strong>, a monthly newsletter, and kept back issues in binders. My sisters and I read these for fun, because the reviewer, Seymour Britchky, didn't just write rants or raves about food. Instead, he had a keen ear and eye for the absurdity of New York City social life, writing like Tom Wolfe with an razor-sharp palate, and his reviews happily skewered any pretense that arrived with the vichyssoise. \u003c/p>\n\u003cp>Weekly reviews in the New York Times and New York magazine got discussed, and, if sufficiently intriguing, torn out and put aside as \u003cem>aide-memoires\u003c/em> for future visits. Bad reviews, of course, were the most entertaining. I can still remember my father's glee in one of the Times' rare \"poor\" rated reviews, a scorched-earth masterpiece about a place called Dish of Salt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>My dad shared a lot of his favorite things with me and my sisters growing up, but it's his lifelong love of food, his curiosity, his refusal to be intimidated by unfamiliar flavors or snooty maitre d's, that I've made my own. At 3, I'm told, I loved to sit on my dad's lap, sharing a plate of raw cherrystone clams and trying to sip at his beer. And in that, close to 30 years later, I'm still my father's daughter. \u003c/p>\n\n",
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"excerpt": "Want to get Pops a cookbook for Father's Day this year? He better like to set stuff on fire. Panna cotta? Green papaya salad? Nope: according to every bookstore display this time of year, it's grilling or nothing for manly Dad.",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
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