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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter",
"title": "DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n[aside postID=\"bayareabites_93590,bayareabites_104647\" label=\"Try More DIY\"]\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.",
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"description": "Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.",
"title": "DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter | KQED",
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"headline": "DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Latest Wacky Food Adventure: A Year Without Sugar",
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"content": "\u003cfigure id=\"attachment_80410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000009305370medium-679a04e42e684b77b19cead9ea87c9cde25d4015-e1397320275973.jpg\">\u003cimg class=\"size-full wp-image-80410\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000009305370medium-679a04e42e684b77b19cead9ea87c9cde25d4015-e1397320275973.jpg\" alt=\"A new memoir highlights the experience of a family going without sugar for an entire year. Photo: iStock\" width=\"1000\" height=\"749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new memoir highlights the experience of a family going without sugar for an entire year. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/300994012/the-latest-wacky-food-misadventure-a-year-without-sugar\">The Salt at NPR Food\u003c/a> (4/11/14)\u003c/p>\n\u003cp>Why would anyone put her family of four through a radical food experiment that would deprive her children of Halloween candy and chocolate-chip cookies?\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/301012156/year-of-no-sugar-a-memoir\">\u003cimg class=\"alignleft size-full wp-image-80413\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/year-without-sugar.jpg\" alt=\"Year of No Sugar: A Memoir by Eve O. Shaub and David Gillespie\" width=\"300\" height=\"450\">\u003c/a>A cynic who happens upon Eve Schaub's recently published book, \u003cem>Year Of No Sugar,\u003c/em> might say that banning sugar from your home for a year to document the effects on your family is no more than a gimmick veiled in a health halo, and a harsh one, at that. \"This experiment was pretty much guaranteed to wreak all kinds of unpredictable havoc with our lives,\" Schaub admits early on in the memoir. \"I loved it.\"\u003c/p>\n\u003cp>But Schaub's year without sugar wasn't quite as miserable as it might sound — though it had its frustrations, for sure. And a commitment to avoid something so ubiquitous in our food supply — and so deeply embedded into how we celebrate– is actually a pretty revelatory endeavor.\u003c/p>\n\u003cp>The Schaubs became experts in the complex world of sweeteners, and with that expertise come worthy questions that few people on Earth have asked about the nuances of so much hidden sugar on our health. The family also claimed surprising health perks — fewer colds and coughs, better gastrointestinal functioning and fewer energy crashes — from a sugar-free life, the likes of which we all might enjoy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But let's back up for a second. Back in January, I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260781785/is-sugar-addiction-why-so-many-january-diets-fail\">outed myself\u003c/a> as a sugar addict. While I don't tend to binge on pints of ice cream or entire packages of cookies, I've become increasingly wary of sugar's power over my mind and my body.\u003c/p>\n\u003cp>So I was naturally curious about this Vermont family's food stunt, if wary of it as just that — a stunt. \u003cem>Year of No Sugar \u003c/em>is modeled on Barbara Kingsolver's \u003cem>Animal, Vegetable, Miracle,\u003c/em> in which the novelist worked on a farm and lived on local or homegrown food for a year, and Alisa Smith and James MacKinnon's \u003cem>Plenty: Eating Locally on the 100 Mile Diet,\u003c/em> in which the couple spent a year eating only food produced within 100 miles of their Vancouver apartment. And all these stunt men and women can thank Henry David Thoreau for the original eco-stunt: \u003cem>Walden\u003c/em>.\u003c/p>\n\u003cp>As Elizabeth Kolbert \u003ca href=\"http://www.newyorker.com/arts/critics/atlarge/2009/08/31/090831crat_atlarge_kolbert?currentPage=all\">wrote\u003c/a> in \u003cem>The New Yorker\u003c/em> in 2009 in her critique of eco-stunt books, there is something a little disingenuous about writers professing concern about a massive problem — climate change, or obesity and metabolic syndrome, in the case of Schaub — and then tackling it in a highly personal, bookselling way that is not likely to affect the underlying policies that perpetuate the problem.\u003c/p>\n\u003cp>But Schaub, a freelance writer, is earnestly modest about her intention, which is \"just trying to begin the conversation about sugar.\"\u003c/p>\n\u003cfigure id=\"attachment_80411\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/no-sugar-baking_new-3cfa491f355f65d464bd71049682b125d51bda9e.jpg\">\u003cimg class=\"size-full wp-image-80411\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/no-sugar-baking_new-3cfa491f355f65d464bd71049682b125d51bda9e.jpg\" alt=\"Eve Schaub says her daughters were "less than enthusiastic" at first about the family's no-sugar-for-a-year experiment. But over time they learned to enjoy sugar-free baking. Photo: Courtesy of Eve O. Schaub\" width=\"1280\" height=\"959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eve Schaub says her daughters were \"less than enthusiastic\" at first about the family's no-sugar-for-a-year experiment. But over time they learned to enjoy sugar-free baking. Photo: Courtesy of Eve O. Schaub\u003c/figcaption>\u003c/figure>\n\u003cp>The conversation began for her in 2010 when she and her husband watched Dr. Robert Lustig's video \"\u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\">Sugar: The Bitter Truth\u003c/a>.\" Something about the University of California, San Francisco, pediatric endocrinologist's insistence that fructose is a poison clicked for Schaub. (Some 4.5 million people have clicked — and viewed — the video, too, since it came out in 2009.)\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=dBnniua6-oM]\u003c/p>\n\u003cp>She describes it as something like an awakening, albeit a nightmarish one. She was \"totally freaked out,\" she writes. The video had convinced her that \"sugar is everywhere, it's making us all fat and sick, and almost no one realizes it.\"\u003c/p>\n\u003cp>She admits she bought into his argument that sugar is the biggest demon in the food supply with zero skepticism, \"hook, line and sinker.\" (Not everyone in the nutrition community has, and Lustig \u003ca href=\"http://www.npr.org/blogs/13.7/2013/08/23/214440426/obesity-and-the-toxic-sugar-wars\">has many critics\u003c/a>.) The most life-changing implication for Schaub was that \"the body can't tell the difference between the high fructose corn syrup in processed foods like ketchup and grandma's lovingly baked molasses cookies,\" meaning all sugar had to go.\u003c/p>\n\u003cp>\"Dessert to me was, and is, an ultimate expression of love ... I made the connection at an early age that sugar \u003cem>is\u003c/em> the food equivalent of love,\" she writes — so this was huge.\u003c/p>\n\u003cp>But suddenly, and a little suspiciously, sugar went from love to narcotic: \"Could it be that we were really all just addicts sucking away at our soda-straw hookahs, never making the obvious connection between our 'drug' of choice and our rapidly declining health?\"\u003c/p>\n\u003cp>Schaub's life before the experiment seemed pretty typical for a middle-aged mother. She loved chocolate; she loved to bake. She and her husband dabbled in vegetarianism and various diets. And they also ate pretty healthfully. Schaub didn't allow her daughters to eat Doritos or go to fast-food chains. They weren't overweight, and despite eating sugar every day, they weren't sick.\u003c/p>\n\u003cp>Yet Schaub still wanted to take on the obesity epidemic by embarking on a year of obsessive label-reading, weird baking and recurring bouts of anxiety — which flared even during a family vacation in Italy — about the sugar that might be sneaking into her body. Noble? Maybe.\u003c/p>\n\u003cp>The Schaubs did make exceptions: Each month as a family they'd pick one dessert that could contain sugar. The two girls, ages 6 and 11 during the experiment, had autonomy outside the house to decide what to eat.\u003c/p>\n\u003cblockquote>\n\u003ch3>What 'No Sugar' Meant To Schaub\u003c/h3>\n\u003cp>\u003cstrong>NO:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>white or brown sugar\u003c/li>\n\u003cli>cane sugar\u003c/li>\n\u003cli>confectioner's sugar\u003c/li>\n\u003cli>high-fructose corn syrup\u003c/li>\n\u003cli>crystalline fructose\u003c/li>\n\u003cli>molasses\u003c/li>\n\u003cli>maple syrup\u003c/li>\n\u003cli>honey\u003c/li>\n\u003cli>evaporated cane syrup\u003c/li>\n\u003cli>agave\u003c/li>\n\u003cli>artificial sweeteners\u003c/li>\n\u003cli>fruit juice\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>And the family made some wonderful discoveries about how to keep sweet treats in the mix. Whipped frozen bananas make a delightful soft-serve banana ice cream. Mashed banana can be substituted for white sugar, and chopped dates for brown sugar in many recipes. And dextrose, an obscure corn-based sugar you can buy on the Internet, is fair game in a fructose-free house.\u003c/p>\n\u003cp>Schaub shares some poignant moments, too, of the social strain of opting out of sweets at events like a community fundraiser and a potluck memorial service with a \"long and huge table filled entirely with sweets.\" In these settings, surrounded by friends and neighbors, she noticed that by forgoing sugar, her family existed apart.\u003c/p>\n\u003cp>Removed they were, but healthier they also might have been. Schaub notes that her daughters' school absences went from a combined total of over 20 to just five per year, and she concludes they were healthier during the year of no sugar than the previous three years. Her own energy levels were higher and steadier, and everyone's bowel movements were far more regular.\u003c/p>\n\u003cp>At the end of the year, of course, the Schaubs do return to sugar, but with far greater moderation. Over the course of the year without it, they became much more sensitive to sweet flavors, and craved them less. When I spoke to her by phone this week, she said, \"I certainly feel that there's a place for sugar, but it's gotten totally out of control. In our family, we eat it now in small amounts, for special occasions. That's what sugar is designed to be: small and special.\"\u003c/p>\n\u003cp>Her experiment has also prompted her to reflect on how serious a challenge minimizing your sugar intake really is in the U.S. \"You can't have an occasion without food, and in our culture you can't have food without sugar,\" she says. \"You're going to find sugar added everywhere, but we don't have a sense of how pervasive it is, how it could be hiding in three to four different places, under different names in one food product.\"\u003c/p>\n\u003cp>\u003cem>New Yorker\u003c/em> writer Kolbert, who questioned the real impacts of the eco-stunters in 2009, might say that if Schaub really wanted to do something about sugar, she could lobby her kids' school — which she complains inundates the children with sugar — to regulate the sugary treats. She could push for a soda tax in the state of Vermont.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But she is a writer, and she's moving on to another topic close to her heart: clutter. Still, according to her publicist, 10,000 people \u003ca href=\"http://books.sourcebooks.com/nosugar/\">pledged\u003c/a> to join her on Wednesday April 9 for the Day Of No Sugar.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000009305370medium-679a04e42e684b77b19cead9ea87c9cde25d4015-e1397320275973.jpg\">\u003cimg class=\"size-full wp-image-80410\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000009305370medium-679a04e42e684b77b19cead9ea87c9cde25d4015-e1397320275973.jpg\" alt=\"A new memoir highlights the experience of a family going without sugar for an entire year. Photo: iStock\" width=\"1000\" height=\"749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new memoir highlights the experience of a family going without sugar for an entire year. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/300994012/the-latest-wacky-food-misadventure-a-year-without-sugar\">The Salt at NPR Food\u003c/a> (4/11/14)\u003c/p>\n\u003cp>Why would anyone put her family of four through a radical food experiment that would deprive her children of Halloween candy and chocolate-chip cookies?\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/301012156/year-of-no-sugar-a-memoir\">\u003cimg class=\"alignleft size-full wp-image-80413\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/year-without-sugar.jpg\" alt=\"Year of No Sugar: A Memoir by Eve O. Shaub and David Gillespie\" width=\"300\" height=\"450\">\u003c/a>A cynic who happens upon Eve Schaub's recently published book, \u003cem>Year Of No Sugar,\u003c/em> might say that banning sugar from your home for a year to document the effects on your family is no more than a gimmick veiled in a health halo, and a harsh one, at that. \"This experiment was pretty much guaranteed to wreak all kinds of unpredictable havoc with our lives,\" Schaub admits early on in the memoir. \"I loved it.\"\u003c/p>\n\u003cp>But Schaub's year without sugar wasn't quite as miserable as it might sound — though it had its frustrations, for sure. And a commitment to avoid something so ubiquitous in our food supply — and so deeply embedded into how we celebrate– is actually a pretty revelatory endeavor.\u003c/p>\n\u003cp>The Schaubs became experts in the complex world of sweeteners, and with that expertise come worthy questions that few people on Earth have asked about the nuances of so much hidden sugar on our health. The family also claimed surprising health perks — fewer colds and coughs, better gastrointestinal functioning and fewer energy crashes — from a sugar-free life, the likes of which we all might enjoy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But let's back up for a second. Back in January, I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260781785/is-sugar-addiction-why-so-many-january-diets-fail\">outed myself\u003c/a> as a sugar addict. While I don't tend to binge on pints of ice cream or entire packages of cookies, I've become increasingly wary of sugar's power over my mind and my body.\u003c/p>\n\u003cp>So I was naturally curious about this Vermont family's food stunt, if wary of it as just that — a stunt. \u003cem>Year of No Sugar \u003c/em>is modeled on Barbara Kingsolver's \u003cem>Animal, Vegetable, Miracle,\u003c/em> in which the novelist worked on a farm and lived on local or homegrown food for a year, and Alisa Smith and James MacKinnon's \u003cem>Plenty: Eating Locally on the 100 Mile Diet,\u003c/em> in which the couple spent a year eating only food produced within 100 miles of their Vancouver apartment. And all these stunt men and women can thank Henry David Thoreau for the original eco-stunt: \u003cem>Walden\u003c/em>.\u003c/p>\n\u003cp>As Elizabeth Kolbert \u003ca href=\"http://www.newyorker.com/arts/critics/atlarge/2009/08/31/090831crat_atlarge_kolbert?currentPage=all\">wrote\u003c/a> in \u003cem>The New Yorker\u003c/em> in 2009 in her critique of eco-stunt books, there is something a little disingenuous about writers professing concern about a massive problem — climate change, or obesity and metabolic syndrome, in the case of Schaub — and then tackling it in a highly personal, bookselling way that is not likely to affect the underlying policies that perpetuate the problem.\u003c/p>\n\u003cp>But Schaub, a freelance writer, is earnestly modest about her intention, which is \"just trying to begin the conversation about sugar.\"\u003c/p>\n\u003cfigure id=\"attachment_80411\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/no-sugar-baking_new-3cfa491f355f65d464bd71049682b125d51bda9e.jpg\">\u003cimg class=\"size-full wp-image-80411\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/no-sugar-baking_new-3cfa491f355f65d464bd71049682b125d51bda9e.jpg\" alt=\"Eve Schaub says her daughters were "less than enthusiastic" at first about the family's no-sugar-for-a-year experiment. But over time they learned to enjoy sugar-free baking. Photo: Courtesy of Eve O. Schaub\" width=\"1280\" height=\"959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eve Schaub says her daughters were \"less than enthusiastic\" at first about the family's no-sugar-for-a-year experiment. But over time they learned to enjoy sugar-free baking. Photo: Courtesy of Eve O. Schaub\u003c/figcaption>\u003c/figure>\n\u003cp>The conversation began for her in 2010 when she and her husband watched Dr. Robert Lustig's video \"\u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\">Sugar: The Bitter Truth\u003c/a>.\" Something about the University of California, San Francisco, pediatric endocrinologist's insistence that fructose is a poison clicked for Schaub. (Some 4.5 million people have clicked — and viewed — the video, too, since it came out in 2009.)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/dBnniua6-oM'\n title='//www.youtube.com/embed/dBnniua6-oM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>She describes it as something like an awakening, albeit a nightmarish one. She was \"totally freaked out,\" she writes. The video had convinced her that \"sugar is everywhere, it's making us all fat and sick, and almost no one realizes it.\"\u003c/p>\n\u003cp>She admits she bought into his argument that sugar is the biggest demon in the food supply with zero skepticism, \"hook, line and sinker.\" (Not everyone in the nutrition community has, and Lustig \u003ca href=\"http://www.npr.org/blogs/13.7/2013/08/23/214440426/obesity-and-the-toxic-sugar-wars\">has many critics\u003c/a>.) The most life-changing implication for Schaub was that \"the body can't tell the difference between the high fructose corn syrup in processed foods like ketchup and grandma's lovingly baked molasses cookies,\" meaning all sugar had to go.\u003c/p>\n\u003cp>\"Dessert to me was, and is, an ultimate expression of love ... I made the connection at an early age that sugar \u003cem>is\u003c/em> the food equivalent of love,\" she writes — so this was huge.\u003c/p>\n\u003cp>But suddenly, and a little suspiciously, sugar went from love to narcotic: \"Could it be that we were really all just addicts sucking away at our soda-straw hookahs, never making the obvious connection between our 'drug' of choice and our rapidly declining health?\"\u003c/p>\n\u003cp>Schaub's life before the experiment seemed pretty typical for a middle-aged mother. She loved chocolate; she loved to bake. She and her husband dabbled in vegetarianism and various diets. And they also ate pretty healthfully. Schaub didn't allow her daughters to eat Doritos or go to fast-food chains. They weren't overweight, and despite eating sugar every day, they weren't sick.\u003c/p>\n\u003cp>Yet Schaub still wanted to take on the obesity epidemic by embarking on a year of obsessive label-reading, weird baking and recurring bouts of anxiety — which flared even during a family vacation in Italy — about the sugar that might be sneaking into her body. Noble? Maybe.\u003c/p>\n\u003cp>The Schaubs did make exceptions: Each month as a family they'd pick one dessert that could contain sugar. The two girls, ages 6 and 11 during the experiment, had autonomy outside the house to decide what to eat.\u003c/p>\n\u003cblockquote>\n\u003ch3>What 'No Sugar' Meant To Schaub\u003c/h3>\n\u003cp>\u003cstrong>NO:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>white or brown sugar\u003c/li>\n\u003cli>cane sugar\u003c/li>\n\u003cli>confectioner's sugar\u003c/li>\n\u003cli>high-fructose corn syrup\u003c/li>\n\u003cli>crystalline fructose\u003c/li>\n\u003cli>molasses\u003c/li>\n\u003cli>maple syrup\u003c/li>\n\u003cli>honey\u003c/li>\n\u003cli>evaporated cane syrup\u003c/li>\n\u003cli>agave\u003c/li>\n\u003cli>artificial sweeteners\u003c/li>\n\u003cli>fruit juice\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\u003cp>And the family made some wonderful discoveries about how to keep sweet treats in the mix. Whipped frozen bananas make a delightful soft-serve banana ice cream. Mashed banana can be substituted for white sugar, and chopped dates for brown sugar in many recipes. And dextrose, an obscure corn-based sugar you can buy on the Internet, is fair game in a fructose-free house.\u003c/p>\n\u003cp>Schaub shares some poignant moments, too, of the social strain of opting out of sweets at events like a community fundraiser and a potluck memorial service with a \"long and huge table filled entirely with sweets.\" In these settings, surrounded by friends and neighbors, she noticed that by forgoing sugar, her family existed apart.\u003c/p>\n\u003cp>Removed they were, but healthier they also might have been. Schaub notes that her daughters' school absences went from a combined total of over 20 to just five per year, and she concludes they were healthier during the year of no sugar than the previous three years. Her own energy levels were higher and steadier, and everyone's bowel movements were far more regular.\u003c/p>\n\u003cp>At the end of the year, of course, the Schaubs do return to sugar, but with far greater moderation. Over the course of the year without it, they became much more sensitive to sweet flavors, and craved them less. When I spoke to her by phone this week, she said, \"I certainly feel that there's a place for sugar, but it's gotten totally out of control. In our family, we eat it now in small amounts, for special occasions. That's what sugar is designed to be: small and special.\"\u003c/p>\n\u003cp>Her experiment has also prompted her to reflect on how serious a challenge minimizing your sugar intake really is in the U.S. \"You can't have an occasion without food, and in our culture you can't have food without sugar,\" she says. \"You're going to find sugar added everywhere, but we don't have a sense of how pervasive it is, how it could be hiding in three to four different places, under different names in one food product.\"\u003c/p>\n\u003cp>\u003cem>New Yorker\u003c/em> writer Kolbert, who questioned the real impacts of the eco-stunters in 2009, might say that if Schaub really wanted to do something about sugar, she could lobby her kids' school — which she complains inundates the children with sugar — to regulate the sugary treats. She could push for a soda tax in the state of Vermont.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But she is a writer, and she's moving on to another topic close to her heart: clutter. Still, according to her publicist, 10,000 people \u003ca href=\"http://books.sourcebooks.com/nosugar/\">pledged\u003c/a> to join her on Wednesday April 9 for the Day Of No Sugar.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate the Jewish Holiday Purim with Gluten-Free Hamantaschen",
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"content": "\u003cp>\u003cstrong>A cultural truth:\u003c/strong> if you're celebrating a Jewish holiday, someone's been spending quality time in the kitchen to make it happen. Every holiday has its special food, whether it's \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> for Chanukah, apples and honey (or honey cake) for Rosh Hashanah, or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/passover/\">matzoh\u003c/a> for Passover. But my favorite holiday treats are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/\">hamantaschen\u003c/a> baked for Purim, the early-spring, kid-friendly holiday that celebrates the bravery of Queen Esther, a wife of the Persian king Ahasuerus, in revealing a plot by Haman, the king's advisor, to destroy a community of Persian Jews. By exposing her own previously concealed Jewish identity, Esther, the king's favorite, was able to plead for mercy for her people, and Haman and his plotters perished in their stead. \u003c/p>\n\u003cp>It's a holiday that's cultural and historical, rather than specifically religious, and is celebrated accordingly as a kind of Jewish Mardi Gras, with reveling, drinking, dressing up, house-to-house visits, and (my favorite), \u003cem>mishloach manot\u003c/em>, gifts of food shared with friends and neighbors. And always included in the \u003cem>mishloach manot\u003c/em> are hamantaschen, triangular cookies with a plump center pocket filled with jam, ground poppy seeds, or chocolate. Some say they represent Haman's hat, others his ears or his pockets. However you translate them, they're a delicious, buttery cookie with a sweet and tasty filling.\u003c/p>\n\u003cp>This gluten-free version uses a mixture of potato starch, tapioca flour, and rice flour. We've also taken a little inspiration from a recent posting about \u003ca href=\"http://www.jewcy.com/jewish-food/not-your-bubbes-purim-cookies-kolooschen-recipe\">koolooschen\u003c/a> on Jewcy, Tablet magazine's lifestyle blog. Writer Rachel Harkham's invention is a cardamom-scented cookie that's part Persian koloocheh, part Eastern European hamantaschen. For filling, she suggests whole or pureed dried sour cherries; we suggest raspberry jam or a tangy filling made from dried cherries, dried cranberries, and golden raisins. \u003c/p>\n\u003ch3>Recipe: Gluten-Free Hamantaschen\u003c/h3>\n\u003cp>You can fill these with any number of fillings. Tradition calls for apricot or prune lekvar, made from dried fruit simmered with citrus juice, sugar, and water until soft, then pureed. You can also use a thick fruit spread, like raspberry or blueberry. We've included a recipe for a tart cherry-cranberry filling, made from dried sour cherries and dried cranberries. Note that the dough needs to be chilled for a few hours before rolling. If your dough remains too soft for rolling, you can roll it into balls instead. Poke the tip of your finger into the center to make an indentation for the filling, add a spoonful of jam or filling, then gently push the sides into a triangle shape. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Gluten-Free Cookie Dough\u003c/strong>\t\u003c/p>\n\u003cli>8 tbsp (1 stick, 4 oz) butter or margarine, softened\t\u003c/li>\n\u003cli>1/2 cup + 2 tbsp sugar\u003c/li>\n\u003cli>1/2 tsp grated lemon rind\t\u003c/li>\n\u003cli>1 egg\u003c/li>\n\u003cli>1 tsp rosewater, orange-blossom water, or vanilla extract\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003cli>1 1/3 cup white rice flour\u003c/li>\n\u003cli>1/4 cup tapioca starch\u003c/li>\n\u003cli>1/3 cup potato starch\u003c/li>\n\u003cli>1 tsp ground cardamom\u003c/li>\n\u003cli>1 1/4 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp salt \u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Tart Cherry-Cranberry Filling\u003c/strong> \n\u003cli>1/2 cup dried sour cherries\u003c/li>\n\u003cli>1/2 cup dried cranberries\u003c/li>\n\u003cli>1/2 cup golden raisins\u003c/li>\n\u003cli>Juice of 1 orange\u003c/li>\n\u003cli>1 tbsp water\u003c/li>\n\u003cli>2 tbsp sugar or honey, or to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Mix lemon rind and sugar together. Using a hand-held or stand mixer or a wooden spoon, cream butter with sugar until fluffy. Beat in egg, orange juice, and rosewater, orange-blossom water, or vanilla. In a separate bowl, whisk together flours, potato starch, baking powder, cardamom, and salt. Stir flour mixture into butter mixture, mixing gently until a soft dough is formed.\u003c/p>\n\u003cp>2. Flatten into a round, wrap in plastic wrap or pop into a resealable plastic bag. Chill in the refrigerator for at least 2 hours or overnight. (Otherwise, dough will be too sticky to roll out.) While dough is chilling, making filling.\u003c/p>\n\u003cp>3. \u003cstrong>To make filling:\u003c/strong> Place ingredients in a small, heavy saucepan. Warm over low heat, stirring frequently, until fruit has softened and plumped up, raisins have plumped up, about 6 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or honey, as needed. \u003c/p>\n\u003cp>4. Preheat oven to 350ºF. Lightly dust a large wooden cutting board or countertop with rice flour. Because this dough tends to be sticky, it’s easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. Roll out dough into a broad round, about 1/4 inch thick.\u003c/p>\n\u003cp>5. Using a 3-inch cookie cutter or a drinking glass, stamp out circles of dough. Using a spatula, move the circles onto a cookie sheet, leaving an inch or so between each one. It’s important to fill the rounds on the cookie sheet (rather than on the countertop) as they are hard to move without tearing once they’re filled. \u003c/p>\n\u003cp>6. Place a generous spoonful (about 1 tsp, depending on the size of the round) of filling in the center of each round. Fold the right and left sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Bake for 15-18 minutes, until cookies are pale golden brown around the edges. Let cool on a rack.\u003c/p>\n\n",
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"excerpt": "This Saturday is Purim, a lively festival often dubbed the Jewish Mardi Gras. Stephanie Rosenbaum shares a tasty recipe for Gluten-Free Hamantaschen, the traditional triangle-shaped cookies that symbolizes the holiday. ",
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"description": "This Saturday is Purim, a lively festival often dubbed the Jewish Mardi Gras. Stephanie Rosenbaum shares a tasty recipe for Gluten-Free Hamantaschen, the traditional triangle-shaped cookies that symbolizes the holiday. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>A cultural truth:\u003c/strong> if you're celebrating a Jewish holiday, someone's been spending quality time in the kitchen to make it happen. Every holiday has its special food, whether it's \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> for Chanukah, apples and honey (or honey cake) for Rosh Hashanah, or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/passover/\">matzoh\u003c/a> for Passover. But my favorite holiday treats are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/\">hamantaschen\u003c/a> baked for Purim, the early-spring, kid-friendly holiday that celebrates the bravery of Queen Esther, a wife of the Persian king Ahasuerus, in revealing a plot by Haman, the king's advisor, to destroy a community of Persian Jews. By exposing her own previously concealed Jewish identity, Esther, the king's favorite, was able to plead for mercy for her people, and Haman and his plotters perished in their stead. \u003c/p>\n\u003cp>It's a holiday that's cultural and historical, rather than specifically religious, and is celebrated accordingly as a kind of Jewish Mardi Gras, with reveling, drinking, dressing up, house-to-house visits, and (my favorite), \u003cem>mishloach manot\u003c/em>, gifts of food shared with friends and neighbors. And always included in the \u003cem>mishloach manot\u003c/em> are hamantaschen, triangular cookies with a plump center pocket filled with jam, ground poppy seeds, or chocolate. Some say they represent Haman's hat, others his ears or his pockets. However you translate them, they're a delicious, buttery cookie with a sweet and tasty filling.\u003c/p>\n\u003cp>This gluten-free version uses a mixture of potato starch, tapioca flour, and rice flour. We've also taken a little inspiration from a recent posting about \u003ca href=\"http://www.jewcy.com/jewish-food/not-your-bubbes-purim-cookies-kolooschen-recipe\">koolooschen\u003c/a> on Jewcy, Tablet magazine's lifestyle blog. Writer Rachel Harkham's invention is a cardamom-scented cookie that's part Persian koloocheh, part Eastern European hamantaschen. For filling, she suggests whole or pureed dried sour cherries; we suggest raspberry jam or a tangy filling made from dried cherries, dried cranberries, and golden raisins. \u003c/p>\n\u003ch3>Recipe: Gluten-Free Hamantaschen\u003c/h3>\n\u003cp>You can fill these with any number of fillings. Tradition calls for apricot or prune lekvar, made from dried fruit simmered with citrus juice, sugar, and water until soft, then pureed. You can also use a thick fruit spread, like raspberry or blueberry. We've included a recipe for a tart cherry-cranberry filling, made from dried sour cherries and dried cranberries. Note that the dough needs to be chilled for a few hours before rolling. If your dough remains too soft for rolling, you can roll it into balls instead. Poke the tip of your finger into the center to make an indentation for the filling, add a spoonful of jam or filling, then gently push the sides into a triangle shape. \u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Gluten-Free Cookie Dough\u003c/strong>\t\u003c/p>\n\u003cli>8 tbsp (1 stick, 4 oz) butter or margarine, softened\t\u003c/li>\n\u003cli>1/2 cup + 2 tbsp sugar\u003c/li>\n\u003cli>1/2 tsp grated lemon rind\t\u003c/li>\n\u003cli>1 egg\u003c/li>\n\u003cli>1 tsp rosewater, orange-blossom water, or vanilla extract\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003cli>1 1/3 cup white rice flour\u003c/li>\n\u003cli>1/4 cup tapioca starch\u003c/li>\n\u003cli>1/3 cup potato starch\u003c/li>\n\u003cli>1 tsp ground cardamom\u003c/li>\n\u003cli>1 1/4 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp salt \u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Tart Cherry-Cranberry Filling\u003c/strong> \n\u003cli>1/2 cup dried sour cherries\u003c/li>\n\u003cli>1/2 cup dried cranberries\u003c/li>\n\u003cli>1/2 cup golden raisins\u003c/li>\n\u003cli>Juice of 1 orange\u003c/li>\n\u003cli>1 tbsp water\u003c/li>\n\u003cli>2 tbsp sugar or honey, or to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Mix lemon rind and sugar together. Using a hand-held or stand mixer or a wooden spoon, cream butter with sugar until fluffy. Beat in egg, orange juice, and rosewater, orange-blossom water, or vanilla. In a separate bowl, whisk together flours, potato starch, baking powder, cardamom, and salt. Stir flour mixture into butter mixture, mixing gently until a soft dough is formed.\u003c/p>\n\u003cp>2. Flatten into a round, wrap in plastic wrap or pop into a resealable plastic bag. Chill in the refrigerator for at least 2 hours or overnight. (Otherwise, dough will be too sticky to roll out.) While dough is chilling, making filling.\u003c/p>\n\u003cp>3. \u003cstrong>To make filling:\u003c/strong> Place ingredients in a small, heavy saucepan. Warm over low heat, stirring frequently, until fruit has softened and plumped up, raisins have plumped up, about 6 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or honey, as needed. \u003c/p>\n\u003cp>4. Preheat oven to 350ºF. Lightly dust a large wooden cutting board or countertop with rice flour. Because this dough tends to be sticky, it’s easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. Roll out dough into a broad round, about 1/4 inch thick.\u003c/p>\n\u003cp>5. Using a 3-inch cookie cutter or a drinking glass, stamp out circles of dough. Using a spatula, move the circles onto a cookie sheet, leaving an inch or so between each one. It’s important to fill the rounds on the cookie sheet (rather than on the countertop) as they are hard to move without tearing once they’re filled. \u003c/p>\n\u003cp>6. Place a generous spoonful (about 1 tsp, depending on the size of the round) of filling in the center of each round. Fold the right and left sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Bake for 15-18 minutes, until cookies are pale golden brown around the edges. Let cool on a rack.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Advice for Eating Well on a Tight Budget, From a Mom Who's Been There",
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"content": "\u003cfigure id=\"attachment_79070\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0-1024x576.jpg\" alt=\"JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\" width=\"1024\" height=\"576\" class=\"size-large wp-image-79070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289594815/former-wic-mom-brings-produce-and-cooking-skills-to-dc-s-food-deserts\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/13/2014)\u003c/p>\n\u003cp>JuJu Harris didn't set out to write a cookbook, but then again, she didn't set out to raise seven children or accept public assistance to feed them, either. Harris always wanted to work with nature.\u003c/p>\n\u003cp>\"My dream job was, I was going to grow up and be a national park ranger,\" she says. It didn't quite work out that way. She drifted from job to job in Oakland, Calif., where she was born. At 32, she joined the Peace Corps, traveling to Paraguay to help local farmers improve their crops.\u003c/p>\n\u003cp>While she was supposed to be helping the men – the ones who held the farming jobs and the money – she found herself drawn to the women and children. She encouraged the families to put their money into both their agricultural businesses \u003cem>and\u003c/em> their children.\u003c/p>\n\u003cp>\"I learned the importance of nutrition for women and how it impacts her family,\" Harris says. When the women improved their diets, they had \"more mental energy\" to deal with their children, too, she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Years later, back in the states, Harris found herself in a similar situation — with small children, post-partum depression, and little money. She knew she needed to take better care of herself, so she began experimenting with a garden, baking bread, doing whatever she could to supplement the Women, Infants and Children (WIC) food program staples she was receiving. She taught herself to cook with kale, collards, cabbage and other inexpensive and nutritionally dense produce. Neighbors came over. She taught them to cook, too.\u003c/p>\n\u003cp>Although she's not yet reached her dream of becoming a park ranger, Harris gets to spend plenty of time outdoors these days.\u003c/p>\n\u003cp>She's now teaching low-income families how to choose and cook healthy produce. She's a culinary educator and SNAP outreach coordinator with the \u003ca href=\"http://arcadiafood.org/\">Arcadia Center for Sustainable Food and Agriculture\u003c/a>, a nonprofit group dedicated to creating a more equitable local food system in the Washington, D.C. area.\u003c/p>\n\u003cp>She drives the Center's Mobile Market bus – a kind of farmers market on wheels — into some of the poorest neighborhoods in the city.\u003c/p>\n\u003cp>\"Working at the Mobile Market, I talk to a lot of moms, and many of them tell me, 'I don't know how to cook.' A lot of them are teen mothers. They pick up vegetables and say, 'I don't know what this is. Is it good? Is it hard to cook?'\" Harris says. So she talks up the squash and the Swiss chard, offering tips on how to store and cook them.\u003c/p>\n\u003cp>\"You can bring the food to people's doorstep and make it affordable. But if they don't know how to cook what's available, in the end, you haven't changed anything,\" she says.\u003c/p>\n\u003cp>Cooking skills are just one barrier to healthy eating. A recent \u003ca href=\"http://www.nokidhungry.org/images/cm-study/report-highlights.pdf\">survey\u003c/a> by the nonprofit \u003ca href=\"http://www.nokidhungry.org/about-us\">Share Our Strength\u003c/a> shows that 85 percent of low-income families say eating healthy is important, but only 53 percent say they cook healthy dinners most weeknights. A majority of the 1,500 respondents said cost and time to plan, shop and cook are the biggest barriers to improving their nutrition.\u003c/p>\n\u003cfigure id=\"attachment_79071\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7-768x1024.jpg\" alt=\"Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. "It's possible to eat healthy on a budget," Harris says. "Not easy, but possible." Photo: Courtesy of Molly M. Peterson\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. \"It's possible to eat healthy on a budget,\" Harris says. \"Not easy, but possible.\" Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>After having dozens of these kinds of conversations a day, Harris decided to put together a shopping guide and recipe book she could hand out to these moms.\u003c/p>\n\u003cp>\"Nothing fancy,\" she says, \"just a little something on some nice cardstock.\"\u003c/p>\n\u003cp>She told a couple of her Arcadia colleagues about the idea, and they helped her take it a step further. With the help of Arcadia volunteers and some major grant money, Harris published a coffee table-worthy cookbook. It features saturated color photographs and simple recipes combining \u003ca href=\"http://www.fns.usda.gov/sites/default/files/Snapshot-WIC-Children-WomenFoodPkgs.pdf\">food assistance staples\u003c/a> like milk, eggs and beans, with seasonal produce – dishes like Garlic-Cilantro Fish Marinade and Beet Greens With White Beans And Bacon. It also includes tips for setting up a pantry and a seasonal guide to everything from apples to turnips.\u003c/p>\n\u003cp>Shoppers on food assistance who frequent the mobile market can now get free copies of the cookbook. \u003cem>The Arcadia Mobile Market Seasonal Cookbook\u003c/em> is also available to the general public for $20 a copy.\u003c/p>\n\u003cp>Harris wants to get the word out before June, when the WIC program begins handing out farmers' markets checks, which recipients can use to purchase items from the Arcadia bus and other farmers' markets. That's when young moms and others on limited budgets who want to improve their health really come out, Harris says. But many are afraid to try new foods for fear of wasting money, she says, so she gives them guidance, suggesting small changes, like one new meal a week.\u003c/p>\n\u003cp>Harris has an easy manner with these moms because she gets it. She's been where many of the people who come to the Mobile Market are now, says Pamela Hess, Arcadia's executive director and the editor — as well as all-around-wrangler — of the cookbook.\u003c/p>\n\u003cp>\"JuJu is one part fairy godmother, one part good witch. Her garden is incredible — great tangles of flowers and honeybees and roses and vegetables climbing trellises, and always another bed being laid. Her food bears the same stamp of wild and whimsy and fundamental integrity,\" Hess says.\u003c/p>\n\u003cp>\"I think some of these programs – people are well meaning, but they've never lived the life. I was on WIC till my kid was 5, and one year my husband broke his leg. I've worked at a food bank, I've been on food stamps,\" Harris says.\u003c/p>\n\u003cp>She says she's just doing her part. \"The problem of food insecurity is so big, I just do what I can do. And I can cook.\" She hopes the Arcadia cookbook will show that \"it's possible to eat healthy on a budget. Not easy, but possible.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Garlicky Kale Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>From The Arcadia Mobile Market Seasonal Cookbook\u003c/em>\u003c/p>\n\u003cp>3 cloves garlic, peeled\u003c/p>\n\u003cp>½ cup lemon juice\u003c/p>\n\u003cp>¼ cup soy sauce\u003c/p>\n\u003cp>3 inches fresh ginger, peeled (ginger is easily peeled with the side of a metal spoon)\u003c/p>\n\u003cp>½ teaspoon of black pepper\u003c/p>\n\u003cp>1 cup olive oil\u003c/p>\n\u003cp>1 bunch kale, washed, de-ribbbed, and leaves chopped\u003c/p>\n\u003cp>1 carrot, grated\u003c/p>\n\u003cp>1 cup red cabbage, thinly sliced\u003c/p>\n\u003cp>½ cup dried cranberries\u003c/p>\n\u003cp>1 cup garbanzo beans\u003c/p>\n\u003cp>In a blender, add the garlic, lemon juice, soy sauce, ginger, and black pepper and puree. Using the lid opening, slowly add olive oil with the motor running on low to thicken the dressing.\u003c/p>\n\u003cp>In a large bowl, add kale, carrots, cabbage, cranberries and garbanzo beans. Pour dressing into the bowl and toss to coat. Mix thoroughly and let salad sit for at least 20 minutes. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79070\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/juju_01_wide-f0e31331acffba20be88803456bcf74a59e1f1e0-1024x576.jpg\" alt=\"JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\" width=\"1024\" height=\"576\" class=\"size-large wp-image-79070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JuJu Harris is the author of The Arcadia Mobile Market Seasonal Cookbook. A former recipient of government food assistance, she now teaches healthy eating skills to low-income families in D.C. Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/13/289594815/former-wic-mom-brings-produce-and-cooking-skills-to-dc-s-food-deserts\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/13/2014)\u003c/p>\n\u003cp>JuJu Harris didn't set out to write a cookbook, but then again, she didn't set out to raise seven children or accept public assistance to feed them, either. Harris always wanted to work with nature.\u003c/p>\n\u003cp>\"My dream job was, I was going to grow up and be a national park ranger,\" she says. It didn't quite work out that way. She drifted from job to job in Oakland, Calif., where she was born. At 32, she joined the Peace Corps, traveling to Paraguay to help local farmers improve their crops.\u003c/p>\n\u003cp>While she was supposed to be helping the men – the ones who held the farming jobs and the money – she found herself drawn to the women and children. She encouraged the families to put their money into both their agricultural businesses \u003cem>and\u003c/em> their children.\u003c/p>\n\u003cp>\"I learned the importance of nutrition for women and how it impacts her family,\" Harris says. When the women improved their diets, they had \"more mental energy\" to deal with their children, too, she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Years later, back in the states, Harris found herself in a similar situation — with small children, post-partum depression, and little money. She knew she needed to take better care of herself, so she began experimenting with a garden, baking bread, doing whatever she could to supplement the Women, Infants and Children (WIC) food program staples she was receiving. She taught herself to cook with kale, collards, cabbage and other inexpensive and nutritionally dense produce. Neighbors came over. She taught them to cook, too.\u003c/p>\n\u003cp>Although she's not yet reached her dream of becoming a park ranger, Harris gets to spend plenty of time outdoors these days.\u003c/p>\n\u003cp>She's now teaching low-income families how to choose and cook healthy produce. She's a culinary educator and SNAP outreach coordinator with the \u003ca href=\"http://arcadiafood.org/\">Arcadia Center for Sustainable Food and Agriculture\u003c/a>, a nonprofit group dedicated to creating a more equitable local food system in the Washington, D.C. area.\u003c/p>\n\u003cp>She drives the Center's Mobile Market bus – a kind of farmers market on wheels — into some of the poorest neighborhoods in the city.\u003c/p>\n\u003cp>\"Working at the Mobile Market, I talk to a lot of moms, and many of them tell me, 'I don't know how to cook.' A lot of them are teen mothers. They pick up vegetables and say, 'I don't know what this is. Is it good? Is it hard to cook?'\" Harris says. So she talks up the squash and the Swiss chard, offering tips on how to store and cook them.\u003c/p>\n\u003cp>\"You can bring the food to people's doorstep and make it affordable. But if they don't know how to cook what's available, in the end, you haven't changed anything,\" she says.\u003c/p>\n\u003cp>Cooking skills are just one barrier to healthy eating. A recent \u003ca href=\"http://www.nokidhungry.org/images/cm-study/report-highlights.pdf\">survey\u003c/a> by the nonprofit \u003ca href=\"http://www.nokidhungry.org/about-us\">Share Our Strength\u003c/a> shows that 85 percent of low-income families say eating healthy is important, but only 53 percent say they cook healthy dinners most weeknights. A majority of the 1,500 respondents said cost and time to plan, shop and cook are the biggest barriers to improving their nutrition.\u003c/p>\n\u003cfigure id=\"attachment_79071\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/arcadia_juju_017_rev_1200px_vert-5893164f3a081679a87856975d966b8e346353c7-768x1024.jpg\" alt=\"Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. "It's possible to eat healthy on a budget," Harris says. "Not easy, but possible." Photo: Courtesy of Molly M. Peterson\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked oatmeal with blueberries, one of the recipes featured in The Arcadia Mobile Market Seasonal Cookbook. \"It's possible to eat healthy on a budget,\" Harris says. \"Not easy, but possible.\" Photo: Courtesy of Molly M. Peterson\u003c/figcaption>\u003c/figure>\n\u003cp>After having dozens of these kinds of conversations a day, Harris decided to put together a shopping guide and recipe book she could hand out to these moms.\u003c/p>\n\u003cp>\"Nothing fancy,\" she says, \"just a little something on some nice cardstock.\"\u003c/p>\n\u003cp>She told a couple of her Arcadia colleagues about the idea, and they helped her take it a step further. With the help of Arcadia volunteers and some major grant money, Harris published a coffee table-worthy cookbook. It features saturated color photographs and simple recipes combining \u003ca href=\"http://www.fns.usda.gov/sites/default/files/Snapshot-WIC-Children-WomenFoodPkgs.pdf\">food assistance staples\u003c/a> like milk, eggs and beans, with seasonal produce – dishes like Garlic-Cilantro Fish Marinade and Beet Greens With White Beans And Bacon. It also includes tips for setting up a pantry and a seasonal guide to everything from apples to turnips.\u003c/p>\n\u003cp>Shoppers on food assistance who frequent the mobile market can now get free copies of the cookbook. \u003cem>The Arcadia Mobile Market Seasonal Cookbook\u003c/em> is also available to the general public for $20 a copy.\u003c/p>\n\u003cp>Harris wants to get the word out before June, when the WIC program begins handing out farmers' markets checks, which recipients can use to purchase items from the Arcadia bus and other farmers' markets. That's when young moms and others on limited budgets who want to improve their health really come out, Harris says. But many are afraid to try new foods for fear of wasting money, she says, so she gives them guidance, suggesting small changes, like one new meal a week.\u003c/p>\n\u003cp>Harris has an easy manner with these moms because she gets it. She's been where many of the people who come to the Mobile Market are now, says Pamela Hess, Arcadia's executive director and the editor — as well as all-around-wrangler — of the cookbook.\u003c/p>\n\u003cp>\"JuJu is one part fairy godmother, one part good witch. Her garden is incredible — great tangles of flowers and honeybees and roses and vegetables climbing trellises, and always another bed being laid. Her food bears the same stamp of wild and whimsy and fundamental integrity,\" Hess says.\u003c/p>\n\u003cp>\"I think some of these programs – people are well meaning, but they've never lived the life. I was on WIC till my kid was 5, and one year my husband broke his leg. I've worked at a food bank, I've been on food stamps,\" Harris says.\u003c/p>\n\u003cp>She says she's just doing her part. \"The problem of food insecurity is so big, I just do what I can do. And I can cook.\" She hopes the Arcadia cookbook will show that \"it's possible to eat healthy on a budget. Not easy, but possible.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Garlicky Kale Salad\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>From The Arcadia Mobile Market Seasonal Cookbook\u003c/em>\u003c/p>\n\u003cp>3 cloves garlic, peeled\u003c/p>\n\u003cp>½ cup lemon juice\u003c/p>\n\u003cp>¼ cup soy sauce\u003c/p>\n\u003cp>3 inches fresh ginger, peeled (ginger is easily peeled with the side of a metal spoon)\u003c/p>\n\u003cp>½ teaspoon of black pepper\u003c/p>\n\u003cp>1 cup olive oil\u003c/p>\n\u003cp>1 bunch kale, washed, de-ribbbed, and leaves chopped\u003c/p>\n\u003cp>1 carrot, grated\u003c/p>\n\u003cp>1 cup red cabbage, thinly sliced\u003c/p>\n\u003cp>½ cup dried cranberries\u003c/p>\n\u003cp>1 cup garbanzo beans\u003c/p>\n\u003cp>In a blender, add the garlic, lemon juice, soy sauce, ginger, and black pepper and puree. Using the lid opening, slowly add olive oil with the motor running on low to thicken the dressing.\u003c/p>\n\u003cp>In a large bowl, add kale, carrots, cabbage, cranberries and garbanzo beans. Pour dressing into the bowl and toss to coat. Mix thoroughly and let salad sit for at least 20 minutes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_78570\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\" alt=\"Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282507974/new-rules-would-curb-how-kids-are-sold-junk-food-at-school\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>If you want to teach kids to adopt healthier eating habits, it's probably unwise to give them coupons for fast food chains at school.\u003c/p>\n\u003cp>And those advertisements for sugary sodas on the gymnasium scoreboard? Seems like another mixed message schools are sending kids.\u003c/p>\n\u003cp>That's why the White House and U.S. Department of Agriculture proposed new \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2014-04100.pdf\">school wellness guidelines\u003c/a> Tuesday aimed at cracking down on the widespread marketing of less-than-nutritious foods to kids on campus during the school day. Even though 90 percent of school districts are now meeting the overhauled nutrition \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/03/259425775/let-them-eat-sandwiches-usda-eases-school-lunch-restrictions\">standards for school lunches\u003c/a>, students are still being flooded with advertising for junk food in schools, according to first lady Michelle Obama.\u003c/p>\n\u003cp>\"The idea here is simple: Our classrooms should be healthy places where kids aren't bombarded with ads for junk food,\" said Obama, who joined USDA Secretary Tom Vilsack to announce the guidelines. \"Because when parents are working hard to teach their kids healthy habits at home, their work shouldn't be undone by unhealthy messages at school,\" she added in a statement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that messaging is everywhere: Food and beverage companies spent $149 million to market their products in schools in 2009, according to the Federal Trade Commission. Advertising for sodas and other sugary drinks accounted for more than \u003ca href=\"http://www.yaleruddcenter.org/resources/upload/docs/what/advertising/Marketing_in_Schools_JAMA_Pediatrics_1.14.pdf\">90 percent\u003c/a> of this spending, followed by fast food.\u003c/p>\n\u003cp>Beverage companies used to sell a lot of sodas in schools. Nowadays, their vending machines are selling juice and water instead. Even so, critics note, the same companies are still selling directly to kids.\u003c/p>\n\u003cp>Meanwhile, nearly two-thirds of elementary-school kids receive coupons for fast food at school through programs such as Pizza Hut's Book It! Program, which uses pizza as a reading incentive, according to \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1812294\">a study\u003c/a> published last month in \u003cem>JAMA Pediatrics\u003c/em>.\u003c/p>\n\u003cp>The proposed rules would limit such exposure by allowing only ads and marketing in schools for foods that meet the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170858564/carrot-juice-instead-of-coke-usda-proposes-new-school-snack-rules\">Smart Snacks in Schools\u003c/a> nutrition guidelines. Those standards, which are set to go in effect in the 2014-2015 school year, stem from the 2010 Healthy Hunger-Free Kids Act. They aim to boost the healthfulness of foods sold through vending machines, snack bars and a la carte in cafeterias.\u003c/p>\n\u003cp>Under the stricter guidelines, vending machines branded with Coke or Pepsi images would no longer be allowed in schools. Same goes for branding for sugary drinks and snacks on posters and cups.\u003c/p>\n\u003cp>The snack rules set limits for how much fat, sugar and sodium snacks can contain. But they only apply during the school day. So foods sold at after-school games, for instance, would be exempt.\u003c/p>\n\u003cp>Tuesday's announcement comes as the first lady's Let's Move! Initiative to combat childhood obesity marks its fourth anniversary this month. Advocates for limiting food marketing to kids hailed the announcement as an important step forward.\u003c/p>\n\u003cp>\"Given the high rates of childhood obesity and children's poor diets, it doesn't make sense to advertise and market unhealthy food to children at all, much less in schools,\" Margo Wootan, nutrition policy director for the Center for Science in the Public Interest, said in a \u003ca href=\"https://www.cspinet.org/new/201402251.html\">statement\u003c/a>. \"Parents know from experience, and studies show, that food marketing affects kids' food preferences, food choices and health.\"\u003c/p>\n\u003cp>Others applauded the new guidelines but worried that they didn't go far enough.\u003c/p>\n\u003cp>For instance, the new rules wouldn't ban charity events linked to fast food chains such as McCare nights — fundraisers in which students and their parents are encouraged to eat at their local McDonald's. The franchise then donates a portion of sales to the school.\u003c/p>\n\u003cp>\"We'd love to see the Let's Move! campaign take on this predatory marketing to kids that happens across the board,\" says\u003cstrong> \u003c/strong>Sriram Madhusoodanan, a senior organizer with Corporate Accountability International, a watchdog group that has been calling on McDonald's to stop such marketing to kids.\u003c/p>\n\u003cp>Indeed, it's still unclear just how the guidelines, which have yet to be finalized, will be applied. In part, that's because schools will be given leeway to decide for themselves what constitutes unacceptable marketing.\u003c/p>\n\u003cp>And the Associated Press \u003ca href=\"http://abcnews.go.com/Health/wireStory/rules-limit-marketing-unhealthy-food-schools-22659127?page=2\">reports\u003c/a> that the rules will make some exemptions for big infrastructure costs:\u003c/p>\n\u003cblockquote>\n\u003cp>\"That scoreboard advertising Coca-Cola, for example, wouldn't have to be immediately torn down. But the school would have to get one with a healthier message the next time it was replaced.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Also announced Tuesday: An expansion of efforts to feed hungry kids through school. Starting on July 1, more than 22,000 schools nationwide serving mostly low-income kids will be allowed to serve all students free breakfasts.\u003c/p>\n\u003cp>\"Right now, millions of children in this country are showing up to school hungry every day,\" the first lady said.\u003c/p>\n\u003cp>As we recently \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274899069/for-lower-income-students-snow-days-mean-hungry-tummies\">reported\u003c/a>, more than 21 million schoolchildren ate free or reduced-priced lunches last year. Under the expanded program, an additional 9 million kids will be eligible to receive the free meals, Obama says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Schools have made big strides in meeting standards for healthier meals, but students are still bombarded by junk food marketing. The first lady announced guidelines Tuesday that aim to change that.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78570\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/137701430_wide-758eab8ac35396904a7bc09538964228053b8f21.jpg\" alt=\"Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelle Obama eats lunch with school children at Parklawn Elementary School in Alexandria, Va., in 2012. The first lady unveiled new guidelines Tuesday aimed at cracking down on the marketing of junk food to kids during the school day. Photo: Saul Loeb/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/25/282507974/new-rules-would-curb-how-kids-are-sold-junk-food-at-school\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>If you want to teach kids to adopt healthier eating habits, it's probably unwise to give them coupons for fast food chains at school.\u003c/p>\n\u003cp>And those advertisements for sugary sodas on the gymnasium scoreboard? Seems like another mixed message schools are sending kids.\u003c/p>\n\u003cp>That's why the White House and U.S. Department of Agriculture proposed new \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2014-04100.pdf\">school wellness guidelines\u003c/a> Tuesday aimed at cracking down on the widespread marketing of less-than-nutritious foods to kids on campus during the school day. Even though 90 percent of school districts are now meeting the overhauled nutrition \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/03/259425775/let-them-eat-sandwiches-usda-eases-school-lunch-restrictions\">standards for school lunches\u003c/a>, students are still being flooded with advertising for junk food in schools, according to first lady Michelle Obama.\u003c/p>\n\u003cp>\"The idea here is simple: Our classrooms should be healthy places where kids aren't bombarded with ads for junk food,\" said Obama, who joined USDA Secretary Tom Vilsack to announce the guidelines. \"Because when parents are working hard to teach their kids healthy habits at home, their work shouldn't be undone by unhealthy messages at school,\" she added in a statement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that messaging is everywhere: Food and beverage companies spent $149 million to market their products in schools in 2009, according to the Federal Trade Commission. Advertising for sodas and other sugary drinks accounted for more than \u003ca href=\"http://www.yaleruddcenter.org/resources/upload/docs/what/advertising/Marketing_in_Schools_JAMA_Pediatrics_1.14.pdf\">90 percent\u003c/a> of this spending, followed by fast food.\u003c/p>\n\u003cp>Beverage companies used to sell a lot of sodas in schools. Nowadays, their vending machines are selling juice and water instead. Even so, critics note, the same companies are still selling directly to kids.\u003c/p>\n\u003cp>Meanwhile, nearly two-thirds of elementary-school kids receive coupons for fast food at school through programs such as Pizza Hut's Book It! Program, which uses pizza as a reading incentive, according to \u003ca href=\"http://archpedi.jamanetwork.com/article.aspx?articleid=1812294\">a study\u003c/a> published last month in \u003cem>JAMA Pediatrics\u003c/em>.\u003c/p>\n\u003cp>The proposed rules would limit such exposure by allowing only ads and marketing in schools for foods that meet the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170858564/carrot-juice-instead-of-coke-usda-proposes-new-school-snack-rules\">Smart Snacks in Schools\u003c/a> nutrition guidelines. Those standards, which are set to go in effect in the 2014-2015 school year, stem from the 2010 Healthy Hunger-Free Kids Act. They aim to boost the healthfulness of foods sold through vending machines, snack bars and a la carte in cafeterias.\u003c/p>\n\u003cp>Under the stricter guidelines, vending machines branded with Coke or Pepsi images would no longer be allowed in schools. Same goes for branding for sugary drinks and snacks on posters and cups.\u003c/p>\n\u003cp>The snack rules set limits for how much fat, sugar and sodium snacks can contain. But they only apply during the school day. So foods sold at after-school games, for instance, would be exempt.\u003c/p>\n\u003cp>Tuesday's announcement comes as the first lady's Let's Move! Initiative to combat childhood obesity marks its fourth anniversary this month. Advocates for limiting food marketing to kids hailed the announcement as an important step forward.\u003c/p>\n\u003cp>\"Given the high rates of childhood obesity and children's poor diets, it doesn't make sense to advertise and market unhealthy food to children at all, much less in schools,\" Margo Wootan, nutrition policy director for the Center for Science in the Public Interest, said in a \u003ca href=\"https://www.cspinet.org/new/201402251.html\">statement\u003c/a>. \"Parents know from experience, and studies show, that food marketing affects kids' food preferences, food choices and health.\"\u003c/p>\n\u003cp>Others applauded the new guidelines but worried that they didn't go far enough.\u003c/p>\n\u003cp>For instance, the new rules wouldn't ban charity events linked to fast food chains such as McCare nights — fundraisers in which students and their parents are encouraged to eat at their local McDonald's. The franchise then donates a portion of sales to the school.\u003c/p>\n\u003cp>\"We'd love to see the Let's Move! campaign take on this predatory marketing to kids that happens across the board,\" says\u003cstrong> \u003c/strong>Sriram Madhusoodanan, a senior organizer with Corporate Accountability International, a watchdog group that has been calling on McDonald's to stop such marketing to kids.\u003c/p>\n\u003cp>Indeed, it's still unclear just how the guidelines, which have yet to be finalized, will be applied. In part, that's because schools will be given leeway to decide for themselves what constitutes unacceptable marketing.\u003c/p>\n\u003cp>And the Associated Press \u003ca href=\"http://abcnews.go.com/Health/wireStory/rules-limit-marketing-unhealthy-food-schools-22659127?page=2\">reports\u003c/a> that the rules will make some exemptions for big infrastructure costs:\u003c/p>\n\u003cblockquote>\n\u003cp>\"That scoreboard advertising Coca-Cola, for example, wouldn't have to be immediately torn down. But the school would have to get one with a healthier message the next time it was replaced.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Also announced Tuesday: An expansion of efforts to feed hungry kids through school. Starting on July 1, more than 22,000 schools nationwide serving mostly low-income kids will be allowed to serve all students free breakfasts.\u003c/p>\n\u003cp>\"Right now, millions of children in this country are showing up to school hungry every day,\" the first lady said.\u003c/p>\n\u003cp>As we recently \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/10/274899069/for-lower-income-students-snow-days-mean-hungry-tummies\">reported\u003c/a>, more than 21 million schoolchildren ate free or reduced-priced lunches last year. Under the expanded program, an additional 9 million kids will be eligible to receive the free meals, Obama says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Conversation Hearts are a Fun Project for Valentine’s Day",
"title": "DIY Conversation Hearts are a Fun Project for Valentine’s Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\" alt=\"Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Like many kids, my favorite part of Valentine’s Day was the candy. A box of miniature heart-shaped chocolates was the ultimate prize, but I didn’t hold back from noshing on the copious lollipops, hard candies, and cookies that crossed my path on February 14. Inevitably, I ate my fair share of conversation hearts, those little chalky sugar bombs stamped with hilarious (to an 8-year-old) messages like “FAX ME,” “XOXO,” and “ASK ME.” I didn’t care that the candies were basically flavorless; a sugar high was the end goal.\u003c/p>\n\u003cp>These days, I’d likely only purchase a box of conversation hearts to hunt for modernized messages (“OK CUPID ME”?). A more flavorful way to satisfy any nostalgic cravings is to make them at home. The ingredient list is fairly simple—conversation hearts are, after all, mostly just sugar—and the flavoring, coloring, and decorating options are endless. Best of all for anyone with a family, the candy is very hard to screw up. It’s the perfect project for tackling with kids.\u003c/p>\n\u003cfigure id=\"attachment_77962\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\" alt=\"To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the sugar (I use confectioner’s), you’ll need unflavored gelatin, salt, food coloring, flavor extracts, and a bottle of soda. I used a bottle of fancy ginger ale to add a bit of spice to the candies, but you could use Sprite, sparkling cider, sparkling lemonade, or anything that strikes your fancy. Keep in mind that colored liquids will color the final candies, so try and stick to something clear or light-colored. You will also want to coordinate the extracts with the soda choice. I used lemon, peppermint, almond, and vanilla extracts; these all matched well to the ginger ale. The number of flavors used is entirely up to you.\u003c/p>\n\u003cfigure id=\"attachment_77957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\" alt=\"Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, you will first need to “bloom,” or hydrate, the gelatin. First, mix the gelatin with the soda in the bowl of a stand mixer and let the mixture rest for about five minutes. Meanwhile, set up a double boiler by bringing a small pot of water to a simmer over medium heat. Once the water is steaming, place the mixer bowl on top of the water, making sure that the bottom of the bowl doesn’t touch the water. Stir the gelatin mixture occasionally until the granules are completely dissolved. Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation.\u003c/p>\n\u003cp>Now place the bowl in a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit of an arm workout. Add 1 cup of confectioner’s sugar and beat until the sugar is combined. At this point, the mixture will be a thin, syrupy liquid.\u003c/p>\n\u003cfigure id=\"attachment_77958\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\" alt=\"Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Continue to add the powdered sugar about 1 cup at a time, until the mixture turns into a thick, malleable dough. It shouldn’t be terribly sticky. You’ll probably have a little extra powdered sugar, which you will use for kneading and rolling out the dough. Transfer the dough to a countertop that has been lightly dusted with powdered sugar. \u003c/p>\n\u003cfigure id=\"attachment_77963\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\" alt=\"To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Knead the dough as you would bread until it is smooth and no longer sticky. At this point, it should have the same texture as \u003ca href=\"http://en.wikipedia.org/wiki/Play-Doh\">Play-Doh\u003c/a>. Divide the dough into however many portions you’d like. I made four different flavors of conversation hearts, so I divided the dough into four equal portions. Keep the dough portions covered with plastic wrap.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To protect your hands from staining, you will want to use disposable rubber gloves or a few Ziplock bags when coloring the candies. You’ll need one pair of gloves or one bag per color. If you’re using gloves, put them on first. If you’re using bags, you’ll add the coloring to the dough before placing it in a bag.\u003c/p>\n\u003cfigure id=\"attachment_77964\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\" alt=\"Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77959\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\" alt=\"Knead the dough until the color is uniform throughout. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-77959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the dough until the color is uniform throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, make an indentation in the center of one piece of dough. Add a few drops each of food coloring and a flavoring extract. I tried to coordinate coloring with flavoring, but some matches are better than others (green=peppermint, yellow=lemon, blue=almond, pink=vanilla). Knead the dyed portion of dough until the color is uniform. You will likely need to sprinkle a bit more powdered sugar onto the dough to keep it from sticking to the counter. Taste a bit of dough and adjust the flavoring and coloring if necessary. Repeat with the remaining portions of dough.\u003c/p>\n\u003cfigure id=\"attachment_77956\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\" alt=\"A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, re-dust the counter with a bit more powdered sugar, and roll out one portion of dough until it is somewhere between 1/8 inch and 1/4 inch thick. To cut out the candy hearts, I use a miniature heart-shaped cookie cutter that I found in a set at a cookware store. If you can’t find mini-hearts, you can use a larger cookie cutter. Transfer the heart cut-outs to a parchment paper-lined baking sheet to dry. Re-roll the dough scraps as many times as you’d like, and then repeat with the remaining portions of dough. \u003c/p>\n\u003cp>Once you’ve got all the hearts cut out, spread the hearts in a single layer on the baking sheet (use a second one, or a plate, if you need more space). Let the hearts dry completely before decorating—this will take 24 to 48 hours, depending on how thick they are.\u003c/p>\n\u003cfigure id=\"attachment_77960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\" alt=\"Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the hearts are dry, it’s time to decorate. I found a set of edible markers at the same cookware store where I bought the cookie cutters. They are also available in craft stores and online. I found that using markers was much easier than trying to use a stamp to decorate the candies. Plus you get to write whatever you’d like. \u003c/p>\n\u003ch3>Recipe: DIY Conversation Hearts\u003c/h3>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you’d like to make a vegan version of these candies, you should be able substitute powdered agar-agar for the gelatin at a 1:1 ratio. This version was not tested, though, so you may need to fiddle with the recipe to get the sugar mixture to stay malleable. Miniature cookie cutters and edible decorator markers are available at Sur la Table.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2\tteaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>1/4 \tcup mild-flavored soda (like ginger ale, Sprite, sparkling apple cider, or sparkling lemonade), preferably clear or light-colored\u003c/li>\n\u003cli>5\tcups (20 ounces) confectioner’s sugar, plus additional for rolling\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>Assorted flavor extracts\u003c/li>\n\u003cli>Edible decorator markers (optional)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Electric mixer\u003c/li>\n\u003cli>Bench scraper\u003c/li>\n\u003cli>Rubber gloves or large Ziplock bag\u003c/li>\n\u003cli>Rolling pin\u003c/li>\n\u003cli>Miniature heart-shaped cookie cutter\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Combine the gelatin and soda in the bowl of a stand mixer or a metal mixing bowl. Whisk to combine, and then let the gelatin bloom for 5 minutes. Bring a small pot of water to a simmer, place the bowl of gelatin over the simmering water, and stir occasionally until the gelatin has melted (all of the grains will dissolve).\u003c/li>\n\u003cli>Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation. Fit the bowl into the stand mixer using a paddle attachment (if using a hand mixer, use the regular beaters). Add about 2 cups of powdered sugar to the gelatin mixture and beat on medium-low speed until the mixture is combined. It will be liquid. Add the salt and continue adding powdered sugar, about one cup at a time, until a thick, malleable dough forms. You may not use all of the powdered sugar.\u003c/li>\n\u003cli>Turn the dough out onto a powdered-sugar dusted counter and knead, using additional powdered sugar as needed to prevent sticking, until the dough is smooth and no longer sticky. Using a bench scraper or knife, divide the dough into desired number of portions (one for each flavor). Cover the dough portions with plastic wrap.\u003c/li>\n\u003cli>Put on gloves if you have them. Make an indentation in the center of one portion of dough using your fingers. Place a few drops each of food coloring and coordinated flavored extract in the indentation. If you don’t have rubber gloves, place the dough in a large Ziplock bag and seal. Knead the dough until the color and flavor is uniform. Taste a pinch of the dough and adjust the flavor if necessary. Adjust the color if necessary. Repeat with remaining portions of dough and flavorings.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper. Set aside. Lightly dust the counter with powdered sugar. Using a rolling pin, roll each portion of dough, one color at a time, into a large rectangle between 1/8 inch and 1/4 inch thick. Use a miniature heart shaped cookie cutter to stamp out the candies and transfer to the parchment-lined baking sheet. Gather and re-roll the scraps as many times as necessary. Repeat with remaining portions of dough.\u003c/li>\n\u003cli>Let the hearts air dry, uncovered, until crisp and crunchy, 24 to 48 hours. Flip the hearts over about every 12 hours to ensure that both sides dry evenly.\u003c/li>\n\u003cli>If desired, decorate fully dried hearts using an edible food marker. The conversation hearts will keep for at least 6 months in an airtight container.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\r\n",
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"description": "Homemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/happy-valentines-day.jpg\" alt=\"Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own conversation heart candies is a fun DIY project for Valentine’s Day. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Like many kids, my favorite part of Valentine’s Day was the candy. A box of miniature heart-shaped chocolates was the ultimate prize, but I didn’t hold back from noshing on the copious lollipops, hard candies, and cookies that crossed my path on February 14. Inevitably, I ate my fair share of conversation hearts, those little chalky sugar bombs stamped with hilarious (to an 8-year-old) messages like “FAX ME,” “XOXO,” and “ASK ME.” I didn’t care that the candies were basically flavorless; a sugar high was the end goal.\u003c/p>\n\u003cp>These days, I’d likely only purchase a box of conversation hearts to hunt for modernized messages (“OK CUPID ME”?). A more flavorful way to satisfy any nostalgic cravings is to make them at home. The ingredient list is fairly simple—conversation hearts are, after all, mostly just sugar—and the flavoring, coloring, and decorating options are endless. Best of all for anyone with a family, the candy is very hard to screw up. It’s the perfect project for tackling with kids.\u003c/p>\n\u003cfigure id=\"attachment_77962\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients.jpg\" alt=\"To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make conversation hearts, all you need is sugar, gelatin, flavored soda, flavoring extracts, and food coloring. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the sugar (I use confectioner’s), you’ll need unflavored gelatin, salt, food coloring, flavor extracts, and a bottle of soda. I used a bottle of fancy ginger ale to add a bit of spice to the candies, but you could use Sprite, sparkling cider, sparkling lemonade, or anything that strikes your fancy. Keep in mind that colored liquids will color the final candies, so try and stick to something clear or light-colored. You will also want to coordinate the extracts with the soda choice. I used lemon, peppermint, almond, and vanilla extracts; these all matched well to the ginger ale. The number of flavors used is entirely up to you.\u003c/p>\n\u003cfigure id=\"attachment_77957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/double-boiler-better.jpg\" alt=\"Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a double boiler to gently heat the gelatin will ensure that it fully dissolves into the soda. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, you will first need to “bloom,” or hydrate, the gelatin. First, mix the gelatin with the soda in the bowl of a stand mixer and let the mixture rest for about five minutes. Meanwhile, set up a double boiler by bringing a small pot of water to a simmer over medium heat. Once the water is steaming, place the mixer bowl on top of the water, making sure that the bottom of the bowl doesn’t touch the water. Stir the gelatin mixture occasionally until the granules are completely dissolved. Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation.\u003c/p>\n\u003cp>Now place the bowl in a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a hand mixer, but be prepared for a bit of an arm workout. Add 1 cup of confectioner’s sugar and beat until the sugar is combined. At this point, the mixture will be a thin, syrupy liquid.\u003c/p>\n\u003cfigure id=\"attachment_77958\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mixing.jpg\" alt=\"Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat confectioner’s sugar into the gelatin and soda mixture until it becomes a thick dough. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Continue to add the powdered sugar about 1 cup at a time, until the mixture turns into a thick, malleable dough. It shouldn’t be terribly sticky. You’ll probably have a little extra powdered sugar, which you will use for kneading and rolling out the dough. Transfer the dough to a countertop that has been lightly dusted with powdered sugar. \u003c/p>\n\u003cfigure id=\"attachment_77963\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/kneading.jpg\" alt=\"To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish mixing the dough, transfer it to a sugar-dusted counter, and knead it until it is smooth and no longer sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Knead the dough as you would bread until it is smooth and no longer sticky. At this point, it should have the same texture as \u003ca href=\"http://en.wikipedia.org/wiki/Play-Doh\">Play-Doh\u003c/a>. Divide the dough into however many portions you’d like. I made four different flavors of conversation hearts, so I divided the dough into four equal portions. Keep the dough portions covered with plastic wrap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To protect your hands from staining, you will want to use disposable rubber gloves or a few Ziplock bags when coloring the candies. You’ll need one pair of gloves or one bag per color. If you’re using gloves, put them on first. If you’re using bags, you’ll add the coloring to the dough before placing it in a bag.\u003c/p>\n\u003cfigure id=\"attachment_77964\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/yellow-food-coloring.jpg\" alt=\"Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a few drops of food coloring with a coordinated flavor extract for each different color heart you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_77959\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-colored-doughs.jpg\" alt=\"Knead the dough until the color is uniform throughout. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-77959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the dough until the color is uniform throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using your fingers, make an indentation in the center of one piece of dough. Add a few drops each of food coloring and a flavoring extract. I tried to coordinate coloring with flavoring, but some matches are better than others (green=peppermint, yellow=lemon, blue=almond, pink=vanilla). Knead the dyed portion of dough until the color is uniform. You will likely need to sprinkle a bit more powdered sugar onto the dough to keep it from sticking to the counter. Taste a bit of dough and adjust the flavoring and coloring if necessary. Repeat with the remaining portions of dough.\u003c/p>\n\u003cfigure id=\"attachment_77956\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cutting-green-hearts.jpg\" alt=\"A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A miniature heart-shaped cookie cutter will give the most classic results, but any size and shape are possible. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, re-dust the counter with a bit more powdered sugar, and roll out one portion of dough until it is somewhere between 1/8 inch and 1/4 inch thick. To cut out the candy hearts, I use a miniature heart-shaped cookie cutter that I found in a set at a cookware store. If you can’t find mini-hearts, you can use a larger cookie cutter. Transfer the heart cut-outs to a parchment paper-lined baking sheet to dry. Re-roll the dough scraps as many times as you’d like, and then repeat with the remaining portions of dough. \u003c/p>\n\u003cp>Once you’ve got all the hearts cut out, spread the hearts in a single layer on the baking sheet (use a second one, or a plate, if you need more space). Let the hearts dry completely before decorating—this will take 24 to 48 hours, depending on how thick they are.\u003c/p>\n\u003cfigure id=\"attachment_77960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/four-dollar-toast.jpg\" alt=\"Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use an edible marker to decorate the hearts with whatever message you’d like. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the hearts are dry, it’s time to decorate. I found a set of edible markers at the same cookware store where I bought the cookie cutters. They are also available in craft stores and online. I found that using markers was much easier than trying to use a stamp to decorate the candies. Plus you get to write whatever you’d like. \u003c/p>\n\u003ch3>Recipe: DIY Conversation Hearts\u003c/h3>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you’d like to make a vegan version of these candies, you should be able substitute powdered agar-agar for the gelatin at a 1:1 ratio. This version was not tested, though, so you may need to fiddle with the recipe to get the sugar mixture to stay malleable. Miniature cookie cutters and edible decorator markers are available at Sur la Table.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2\tteaspoons unflavored powdered gelatin\u003c/li>\n\u003cli>1/4 \tcup mild-flavored soda (like ginger ale, Sprite, sparkling apple cider, or sparkling lemonade), preferably clear or light-colored\u003c/li>\n\u003cli>5\tcups (20 ounces) confectioner’s sugar, plus additional for rolling\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>Assorted flavor extracts\u003c/li>\n\u003cli>Edible decorator markers (optional)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Electric mixer\u003c/li>\n\u003cli>Bench scraper\u003c/li>\n\u003cli>Rubber gloves or large Ziplock bag\u003c/li>\n\u003cli>Rolling pin\u003c/li>\n\u003cli>Miniature heart-shaped cookie cutter\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Combine the gelatin and soda in the bowl of a stand mixer or a metal mixing bowl. Whisk to combine, and then let the gelatin bloom for 5 minutes. Bring a small pot of water to a simmer, place the bowl of gelatin over the simmering water, and stir occasionally until the gelatin has melted (all of the grains will dissolve).\u003c/li>\n\u003cli>Remove the mixer bowl from the pot of water and wipe the bottom to remove any condensation. Fit the bowl into the stand mixer using a paddle attachment (if using a hand mixer, use the regular beaters). Add about 2 cups of powdered sugar to the gelatin mixture and beat on medium-low speed until the mixture is combined. It will be liquid. Add the salt and continue adding powdered sugar, about one cup at a time, until a thick, malleable dough forms. You may not use all of the powdered sugar.\u003c/li>\n\u003cli>Turn the dough out onto a powdered-sugar dusted counter and knead, using additional powdered sugar as needed to prevent sticking, until the dough is smooth and no longer sticky. Using a bench scraper or knife, divide the dough into desired number of portions (one for each flavor). Cover the dough portions with plastic wrap.\u003c/li>\n\u003cli>Put on gloves if you have them. Make an indentation in the center of one portion of dough using your fingers. Place a few drops each of food coloring and coordinated flavored extract in the indentation. If you don’t have rubber gloves, place the dough in a large Ziplock bag and seal. Knead the dough until the color and flavor is uniform. Taste a pinch of the dough and adjust the flavor if necessary. Adjust the color if necessary. Repeat with remaining portions of dough and flavorings.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper. Set aside. Lightly dust the counter with powdered sugar. Using a rolling pin, roll each portion of dough, one color at a time, into a large rectangle between 1/8 inch and 1/4 inch thick. Use a miniature heart shaped cookie cutter to stamp out the candies and transfer to the parchment-lined baking sheet. Gather and re-roll the scraps as many times as necessary. Repeat with remaining portions of dough.\u003c/li>\n\u003cli>Let the hearts air dry, uncovered, until crisp and crunchy, 24 to 48 hours. Flip the hearts over about every 12 hours to ensure that both sides dry evenly.\u003c/li>\n\u003cli>If desired, decorate fully dried hearts using an edible food marker. The conversation hearts will keep for at least 6 months in an airtight container.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_77850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8053.jpg\" alt=\"Top Shelf Marg pizza at PizzaHacker. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-77850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Shelf Marg pizza at PizzaHacker.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Much like our insatiable love for coffee shops, bakeries, ramen joints, and taquerias, there seems to be no limit to the number of pizzerias San Franciscans will support. Does the Mission/Bernal area really need another place to get a pie? Beretta, Flour and Water, Little Star, Arizmendi's, Pauline's, Arinell's, Zante's, Pizzeria Delfina, Bernal Heights Pizza, Pizza Express, and La Nebbia, Haystack, and Paxti's over in Noe Valley: still not enough to sate your chewy dough n' cheese cravings? \u003c/p>\n\u003cp>Apparently not, judging by the happy crowds scarfing up fresh-from-the-oven pies at \u003ca href=\"http://www.thepizzahacker.com\">PizzaHacker\u003c/a>, Mission Street's latest pizza destination. Located on Mission St. near 29th St., in the former Inka's space, PizzaHacker is the brick-and-mortar incarnation of the pop-up venture that owner Jeff Krupman started in 2009. Strings of multi-colored Edison bulbs loop above bright-orange metal picnic tables, making what was probably once a bank feel like a beer garden. Painted chalkboard walls serve as outlets for free expression by the chalk-scrawling youngsters who create masterpieces while waiting for the dough-slingers in the open kitchen to send out their pizzas. \u003c/p>\n\u003cfigure id=\"attachment_77834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7929.jpg\" alt=\"PizzaHacker interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-77834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker interior.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note: all those hard surfaces means the place gets loud, loud, loud, especially when the under-10 set's in the house. But those skinny communal tables don't encourage lingering; the modus operandi is get your pizza, share a salad, down a beer or two and head out, for bar-hopping or bedtime. The staff is smiling and sweet, and the food shows up fast, another reason it's been instantly popular with parents in the nabe. \u003c/p>\n\u003cfigure id=\"attachment_77835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7933.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7933.jpg\" alt=\"PizzaHacker chalkboard pizza menu. Photo: Naomi Fiss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77835\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker chalkboard pizza menu.\u003c/figcaption>\u003c/figure>\n\u003cp>The choices are relaxingly few: five pies ($15), one salad ($8), four local beers on tap ($5), a red wine, a white wine ($8/glass), and four bottled soft drinks ($3). \u003c/p>\n\u003cfigure id=\"attachment_77839\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7963.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7963.jpg\" alt=\"PizzaHacker's Chalkboard menu is kid-friendly. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker's Chalkboard menu is kid-friendly.\u003c/figcaption>\u003c/figure>\n\u003cp>Loaded with chickpeas, kidney beans, grated eggs, carrots, and cucumbers, and lathered up with a slightly sweet poppyseed dressing, \u003cstrong>The Intermezzo salad\u003c/strong> is a big-bowl throwback to the generous hippie salads dished out at the much-missed Cafe Intermezzo, a longtime Telegraph Avenue staple that burned down in 2012. There may be more raddichio, and fewer sprouts, than in the hippie original, but the generosity of spirit (and portions) is the same; the salad also makes a filling vegetarian option for the gluten-free or cheese-avoident. \u003c/p>\n\u003cfigure id=\"attachment_77840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7965.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7965.jpg\" alt=\"Dough-slinging in the open kitchen. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dough-slinging in the open kitchen.\u003c/figcaption>\u003c/figure>\n\u003cp>The basic pie is the \u003cstrong>Top Shelf Marg\u003c/strong>, with tomato sauce made from dry-farmed early girl tomatoes, a stretchy, snuggly blanket of house-made mozzarella, plus some leaves of basil here and there. It's heavier on the cheese than, say, the austere, puffy-crusted pies of \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a>, where crust is all and the stingy toppings feel meted out for the lesser enjoyment of those who can't yet subsist on flour and water alone. Here, the cheese is sweet and snow-white, unctuously layered over a light, well-proofed crust. A little too much char here and there, yes, a few too many black bubbles indicative of a crust left for just a few seconds too long in the 700-degree heat of the electric pizza ovens. The tomato sauce takes a bit of a back seat, but overall, for those who like their cheese, this is very pleasing (and kid-friendly) pie. \u003c/p>\n\u003cfigure id=\"attachment_77842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7986.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7986.jpg\" alt=\"Preparing Rocket Man pie in the open kitchen. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing Rocket Man pie in the open kitchen.\u003c/figcaption>\u003c/figure>\n\u003cp>On to the rest of the winter menu: \u003cstrong>Rocket Man\u003c/strong> is topped with a lovely, lemony-bright salad of fresh arugula, a fluffy garden arranged around a just-set egg, with garlic, teasingly spicy Calabrian chile paste, and yes, plenty of mozzarella underneath. So lemon-juicy! So tangy and fresh! If you like the pizza+salad combo, this is the one for you. \u003c/p>\n\u003cfigure id=\"attachment_77851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8073.jpg\" alt=\"Rocket Man pizza. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-77851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rocket Man pizza.\u003c/figcaption>\u003c/figure>\n\u003cp>The local-love evinced in the beer and wine list (Proving Ground IPA from \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Brewing\u003c/a> in SF; Burning Oak Black Lager and Ol' Brick Bitter from Oakland's \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>; Cali Coast Kolsch from \u003ca href=\"http://calicraft.com/\">Calicraft\u003c/a> in Walnut Creek; \u003ca href=\"https://donkeyandgoat.com/\">Donkey & Goat\u003c/a> Red Blend from Berkeley) shows up in the \u003cstrong>Yo Vinny!\u003c/strong>, PizzaHacker's version of a classic sausage-peppers-and-onion pie. The West Coat locavore version? Sausage from \u003ca href=\"http://4505meats.com/\">4505 Meats\u003c/a>, bright sweet-tart rings of pickled goat horn peppers from \u003ca href=\"http://www.mamalils.com/\">Mama Lil's\u003c/a> in Seattle, and marinated onions, plus the usual tomato and cheese. For this skinny-jean crowd, Vinny is as burly (and manly) as it gets.\u003c/p>\n\u003cfigure id=\"attachment_77837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7957.jpg\" alt=\"Yo Vinny! pizza. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-77837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yo Vinny! pizza.\u003c/figcaption>\u003c/figure>\n\u003cp>We haven't tried the \u003cstrong>Winter Pie\u003c/strong> (marinated Brussels sprouts, \u003ca href=\"http://4505meats.com/\">4505 bacon\u003c/a>, garlic, Calabrian chile paste) or the \u003cstrong>Crowd Pleaser\u003c/strong> (radicchio, dried Black Mission figs, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Blue cheese\u003c/a>, balsamic, mozzarella, rosemary), but you should, even if they sound more like salads than pizzas. \u003c/p>\n\u003cfigure id=\"attachment_77852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8085.jpg\" alt=\" PizzaHacker owner Jeff Krupman. \" width=\"1000\" height=\"773\" class=\"size-full wp-image-77852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker owner Jeff Krupman.\u003c/figcaption>\u003c/figure>\n\u003cp>When owner Jeff Krupman moved to San Francisco in 1994, there wasn't much pizza around, especially outside of North Beach. He started making pizzas in his home kitchen, then in a modified grill in his backyard, first to recreate the cracker-crusted, provolone-and-pepperoni style of his Ohio youth, then to emulate the sublime Neapolitan pies tasted on a mind-expanding trip to Italy. Pop-ups in Precita Park, a months-long stint feeding SoMa bar crowds from his sidewalk \"FrankenWeber\" grill-turned-oven, years in start-ups that never quite became the next big thing, and now, with advice and investors, Krupman's a restaurant owner, already carving out a friendly hangout after less than two months in business. Welcome to the neighborhood, hacker. \u003c/p>\n\u003cfigure id=\"attachment_77854\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7910.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7910-683x1024.jpg\" alt=\"PizzaHacker on Mission Street. Photo: Naomi Fiss\" width=\"400\" class=\"size-large wp-image-77854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker on Mission Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thepizzahacker.com\">\u003cstrong>PizzaHacker\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/dVun6i\">Map\u003c/a>\u003cbr>\n3299 Mission St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Wed-Sat, 5-10pm, Sun 1-9pm\u003cbr>\n(415) 874-5585\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/PizzaHacker/105536292819459\">PizzaHacker\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzahacker\">@pizzahacker\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Does the Mission really need another pizza joint? Stephanie Rosenbaum checks in at the new PizzaHacker to find out. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8053.jpg\" alt=\"Top Shelf Marg pizza at PizzaHacker. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-77850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Shelf Marg pizza at PizzaHacker.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Much like our insatiable love for coffee shops, bakeries, ramen joints, and taquerias, there seems to be no limit to the number of pizzerias San Franciscans will support. Does the Mission/Bernal area really need another place to get a pie? Beretta, Flour and Water, Little Star, Arizmendi's, Pauline's, Arinell's, Zante's, Pizzeria Delfina, Bernal Heights Pizza, Pizza Express, and La Nebbia, Haystack, and Paxti's over in Noe Valley: still not enough to sate your chewy dough n' cheese cravings? \u003c/p>\n\u003cp>Apparently not, judging by the happy crowds scarfing up fresh-from-the-oven pies at \u003ca href=\"http://www.thepizzahacker.com\">PizzaHacker\u003c/a>, Mission Street's latest pizza destination. Located on Mission St. near 29th St., in the former Inka's space, PizzaHacker is the brick-and-mortar incarnation of the pop-up venture that owner Jeff Krupman started in 2009. Strings of multi-colored Edison bulbs loop above bright-orange metal picnic tables, making what was probably once a bank feel like a beer garden. Painted chalkboard walls serve as outlets for free expression by the chalk-scrawling youngsters who create masterpieces while waiting for the dough-slingers in the open kitchen to send out their pizzas. \u003c/p>\n\u003cfigure id=\"attachment_77834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7929.jpg\" alt=\"PizzaHacker interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-77834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker interior.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note: all those hard surfaces means the place gets loud, loud, loud, especially when the under-10 set's in the house. But those skinny communal tables don't encourage lingering; the modus operandi is get your pizza, share a salad, down a beer or two and head out, for bar-hopping or bedtime. The staff is smiling and sweet, and the food shows up fast, another reason it's been instantly popular with parents in the nabe. \u003c/p>\n\u003cfigure id=\"attachment_77835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7933.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7933.jpg\" alt=\"PizzaHacker chalkboard pizza menu. Photo: Naomi Fiss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-77835\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker chalkboard pizza menu.\u003c/figcaption>\u003c/figure>\n\u003cp>The choices are relaxingly few: five pies ($15), one salad ($8), four local beers on tap ($5), a red wine, a white wine ($8/glass), and four bottled soft drinks ($3). \u003c/p>\n\u003cfigure id=\"attachment_77839\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7963.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7963.jpg\" alt=\"PizzaHacker's Chalkboard menu is kid-friendly. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker's Chalkboard menu is kid-friendly.\u003c/figcaption>\u003c/figure>\n\u003cp>Loaded with chickpeas, kidney beans, grated eggs, carrots, and cucumbers, and lathered up with a slightly sweet poppyseed dressing, \u003cstrong>The Intermezzo salad\u003c/strong> is a big-bowl throwback to the generous hippie salads dished out at the much-missed Cafe Intermezzo, a longtime Telegraph Avenue staple that burned down in 2012. There may be more raddichio, and fewer sprouts, than in the hippie original, but the generosity of spirit (and portions) is the same; the salad also makes a filling vegetarian option for the gluten-free or cheese-avoident. \u003c/p>\n\u003cfigure id=\"attachment_77840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7965.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7965.jpg\" alt=\"Dough-slinging in the open kitchen. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dough-slinging in the open kitchen.\u003c/figcaption>\u003c/figure>\n\u003cp>The basic pie is the \u003cstrong>Top Shelf Marg\u003c/strong>, with tomato sauce made from dry-farmed early girl tomatoes, a stretchy, snuggly blanket of house-made mozzarella, plus some leaves of basil here and there. It's heavier on the cheese than, say, the austere, puffy-crusted pies of \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a>, where crust is all and the stingy toppings feel meted out for the lesser enjoyment of those who can't yet subsist on flour and water alone. Here, the cheese is sweet and snow-white, unctuously layered over a light, well-proofed crust. A little too much char here and there, yes, a few too many black bubbles indicative of a crust left for just a few seconds too long in the 700-degree heat of the electric pizza ovens. The tomato sauce takes a bit of a back seat, but overall, for those who like their cheese, this is very pleasing (and kid-friendly) pie. \u003c/p>\n\u003cfigure id=\"attachment_77842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7986.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7986.jpg\" alt=\"Preparing Rocket Man pie in the open kitchen. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-77842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing Rocket Man pie in the open kitchen.\u003c/figcaption>\u003c/figure>\n\u003cp>On to the rest of the winter menu: \u003cstrong>Rocket Man\u003c/strong> is topped with a lovely, lemony-bright salad of fresh arugula, a fluffy garden arranged around a just-set egg, with garlic, teasingly spicy Calabrian chile paste, and yes, plenty of mozzarella underneath. So lemon-juicy! So tangy and fresh! If you like the pizza+salad combo, this is the one for you. \u003c/p>\n\u003cfigure id=\"attachment_77851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8073.jpg\" alt=\"Rocket Man pizza. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-77851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rocket Man pizza.\u003c/figcaption>\u003c/figure>\n\u003cp>The local-love evinced in the beer and wine list (Proving Ground IPA from \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Brewing\u003c/a> in SF; Burning Oak Black Lager and Ol' Brick Bitter from Oakland's \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>; Cali Coast Kolsch from \u003ca href=\"http://calicraft.com/\">Calicraft\u003c/a> in Walnut Creek; \u003ca href=\"https://donkeyandgoat.com/\">Donkey & Goat\u003c/a> Red Blend from Berkeley) shows up in the \u003cstrong>Yo Vinny!\u003c/strong>, PizzaHacker's version of a classic sausage-peppers-and-onion pie. The West Coat locavore version? Sausage from \u003ca href=\"http://4505meats.com/\">4505 Meats\u003c/a>, bright sweet-tart rings of pickled goat horn peppers from \u003ca href=\"http://www.mamalils.com/\">Mama Lil's\u003c/a> in Seattle, and marinated onions, plus the usual tomato and cheese. For this skinny-jean crowd, Vinny is as burly (and manly) as it gets.\u003c/p>\n\u003cfigure id=\"attachment_77837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7957.jpg\" alt=\"Yo Vinny! pizza. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-77837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yo Vinny! pizza.\u003c/figcaption>\u003c/figure>\n\u003cp>We haven't tried the \u003cstrong>Winter Pie\u003c/strong> (marinated Brussels sprouts, \u003ca href=\"http://4505meats.com/\">4505 bacon\u003c/a>, garlic, Calabrian chile paste) or the \u003cstrong>Crowd Pleaser\u003c/strong> (radicchio, dried Black Mission figs, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Blue cheese\u003c/a>, balsamic, mozzarella, rosemary), but you should, even if they sound more like salads than pizzas. \u003c/p>\n\u003cfigure id=\"attachment_77852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC8085.jpg\" alt=\" PizzaHacker owner Jeff Krupman. \" width=\"1000\" height=\"773\" class=\"size-full wp-image-77852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker owner Jeff Krupman.\u003c/figcaption>\u003c/figure>\n\u003cp>When owner Jeff Krupman moved to San Francisco in 1994, there wasn't much pizza around, especially outside of North Beach. He started making pizzas in his home kitchen, then in a modified grill in his backyard, first to recreate the cracker-crusted, provolone-and-pepperoni style of his Ohio youth, then to emulate the sublime Neapolitan pies tasted on a mind-expanding trip to Italy. Pop-ups in Precita Park, a months-long stint feeding SoMa bar crowds from his sidewalk \"FrankenWeber\" grill-turned-oven, years in start-ups that never quite became the next big thing, and now, with advice and investors, Krupman's a restaurant owner, already carving out a friendly hangout after less than two months in business. Welcome to the neighborhood, hacker. \u003c/p>\n\u003cfigure id=\"attachment_77854\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7910.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2014-02-05_DSC7910-683x1024.jpg\" alt=\"PizzaHacker on Mission Street. Photo: Naomi Fiss\" width=\"400\" class=\"size-large wp-image-77854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PizzaHacker on Mission Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thepizzahacker.com\">\u003cstrong>PizzaHacker\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/dVun6i\">Map\u003c/a>\u003cbr>\n3299 Mission St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Wed-Sat, 5-10pm, Sun 1-9pm\u003cbr>\n(415) 874-5585\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/PizzaHacker/105536292819459\">PizzaHacker\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzahacker\">@pizzahacker\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Volunteers Most Needed to Feed the Hungry After the Holiday Season",
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"content": "\u003cfigure id=\"attachment_76319\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\" alt=\"155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>There's a pretty good chance you volunteered over the holidays. Maybe you collected or donated presents for low-income kids. Maybe you visited shut-ins, running errands and delivering medications. Or, maybe you helped serve meals at a soup kitchen or dining hall. Whatever it was, you'd be one of thousands of people for whom the holiday spirit means giving back in any way they can.\u003c/p>\n\u003cp>At \u003ca href=\"http://glide.org/\" target=\"_blank\">GLIDE\u003c/a> in the Tenderloin, 155 volunteers gathered on Christmas Eve to hand out over 3,000 prime rib meals. In fact, said co-Executive Director Kristen Yamamoto, volunteering at GLIDE is so popular during the holidays that once they open the volunteer schedule on Nov. 1 all the high-demand events (such as Thanksgiving) are typically filled by Nov. 5. \u003c/p>\n\u003cp>That influx of volunteers can be great for nonprofit organizations, food banks, and dining halls, but it's a double-edged sword.\u003c/p>\n\u003cp>\"It becomes, in some ways, a strain on our system,\" said Christine Paquette, the executive director of \u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">St. Vincent de Paul Society of Marin\u003c/a>. Not that they don't appreciate the help, she said.\u003c/p>\n\u003cp>With so many people wanting to get in the giving spirit, it can literally overwhelm volunteer coordinators -- some of whom are volunteers themselves -- and, sometimes, there's simply not enough spots for all the helping hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I was inundated with so many requests, I can't even place them all,\" said Eleanor Bonner, the volunteer manager for \u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">Loaves & Fishes of Contra Costa\u003c/a>. Some of them have to be encouraged to come volunteer later -- in January.\u003c/p>\n\u003cp>\"Then, Jan. 1 rolls around and we still have a lot of work to do,\" said Paquette.\u003c/p>\n\u003cp>After the holidays wrap up and the new year is rung in, the volunteer hordes disappear. But, the organizations keep serving up food.\u003c/p>\n\u003cfigure id=\"attachment_76320\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\" alt=\"Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"We serve three meals a day, 364 days a year,\" said Yamamoto.\u003c/p>\n\u003cp>GLIDE requires 80 volunteers a day to serve meals. Loaves & Fishes uses about 140 volunteers each week. Last year, St. Vincent had 2,200 volunteers working in its rotating winter shelters (which are just about to start again). \u003c/p>\n\u003cp>That need has left some places struggling. \"We're scrambling now,\" said Bonner. This week, to fill three of the five dining room locations and the central kitchen at Loaves & Fishes, she's been calling people that used to volunteer, doing outreach, and trying to find anyone to help serve lunch each day.\u003c/p>\n\u003cp>Sometimes, \"as operations manager, we just have to put on our aprons,\" said Edita Cruz, executive director of \u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">Martha's Kitchen\u003c/a> in San Jose. Martha's Kitchen hasn't experienced a big drop-off in the number of volunteers, primarily, she thinks, because they operate a drop-in volunteer policy with big groups regularly coming in. But, many organizations could use a little holiday giving spirit during the bleak January and February months.\u003c/p>\n\u003cfigure id=\"attachment_76318\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\" alt=\"In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\" width=\"640\" height=\"480\" class=\"size-full wp-image-76318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>The other problem is that some food banks are struggling to recover from a less than stellar holiday donation period. Most organizations get the majority of donations during the holiday months, in part because many people and companies choose to take advantage of year-end tax breaks on charitable contributions. But, this year, \u003ca href=\"http://ww2.kqed.org/news/2013/12/16/food-banks-down-homeless-cold\" target=\"_blank\">food banks around the Bay Area saw fewer donations than they expect and need during that time\u003c/a>. The cold affected the available crops and the recovering economy made many would-be donors think that the situation was not too dire.\u003c/p>\n\u003cp>But, in fact, there are as many people hungry and in need of food as ever. That has been particularly true, of late, with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" title=\"See How Food Stamp Cuts Are Hitting Across The U.S.\" target=\"_blank\">cuts in food stamps\u003c/a>. And, with federal assistance checks typically going out at the beginning of the month, many dining halls and food banks see increasing need as that money gets used up.\u003c/p>\n\u003cp>\"Our lines get longer every day of the month,\" said Yamamoto.\u003c/p>\n\u003cp>Below are a handful of dining halls and nonprofit organizations that (among other programs) work to feed the poor. They are all in need of volunteers throughout the year and particularly right now.\u003c/p>\n\u003cp>\"We always have room for more volunteers,\" said Paquette.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nGLIDE\u003cbr>\n\u003ca href=\"http://glide.org/\" target=\"_blank\">glide.org\u003c/a>\u003cbr>\n330 Ellis St., San Francisco\u003cbr>\n415-674-6000\u003cbr>\n\u003ca href=\"http://glide.org/page.aspx?pid=408\" target=\"_blank\">Learn how to volunteer with GLIDE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003cbr>\nLoaves & Fishes of Contra Costa\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">loavesandfishescc.org\u003c/a>\u003cbr>\n1985 Bonifacio St., Suite 100, Concord\u003cbr>\n925-687-6760\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/volunteers.html\" target=\"_blank\">Learn how to volunteer with Loaves & Fishes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003cbr>\nSt. Vincent de Paul Society of Marin\u003cbr>\n\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">vinnies.org\u003c/a>\u003cbr>\n820 B Street, San Rafael\u003cbr>\n415-454-3303\u003cbr>\n\u003ca href=\"http://www.vinnies.org/get-involved\" target=\"_blank\">Learn how to volunteer with St. Vincent\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003cbr>\nMartha's Kitchen\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">marthas-kitchen.org\u003c/a>\u003cbr>\n311 Willow Street, San Jose\u003cbr>\n408-293-6111\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer/\" target=\"_blank\">Learn how to volunteer with Martha's Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These is by no means an exhaustive list of all the dining halls, soup kitchens or food banks that can use help. Please feel free to add additional resources in the comments.\u003c/p>\n\n",
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"excerpt": "Soup kitchens, food banks and nonprofits are overrun with volunteers during the holidays. But, the real need comes Jan. 1 -- after the hordes disappear.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76319\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8089_Glide_ChristmasEve_0069_web-hpf.jpg\" alt=\"155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">155 volunteers helped serve 3,000 meals on Christmas Eve at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>There's a pretty good chance you volunteered over the holidays. Maybe you collected or donated presents for low-income kids. Maybe you visited shut-ins, running errands and delivering medications. Or, maybe you helped serve meals at a soup kitchen or dining hall. Whatever it was, you'd be one of thousands of people for whom the holiday spirit means giving back in any way they can.\u003c/p>\n\u003cp>At \u003ca href=\"http://glide.org/\" target=\"_blank\">GLIDE\u003c/a> in the Tenderloin, 155 volunteers gathered on Christmas Eve to hand out over 3,000 prime rib meals. In fact, said co-Executive Director Kristen Yamamoto, volunteering at GLIDE is so popular during the holidays that once they open the volunteer schedule on Nov. 1 all the high-demand events (such as Thanksgiving) are typically filled by Nov. 5. \u003c/p>\n\u003cp>That influx of volunteers can be great for nonprofit organizations, food banks, and dining halls, but it's a double-edged sword.\u003c/p>\n\u003cp>\"It becomes, in some ways, a strain on our system,\" said Christine Paquette, the executive director of \u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">St. Vincent de Paul Society of Marin\u003c/a>. Not that they don't appreciate the help, she said.\u003c/p>\n\u003cp>With so many people wanting to get in the giving spirit, it can literally overwhelm volunteer coordinators -- some of whom are volunteers themselves -- and, sometimes, there's simply not enough spots for all the helping hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I was inundated with so many requests, I can't even place them all,\" said Eleanor Bonner, the volunteer manager for \u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">Loaves & Fishes of Contra Costa\u003c/a>. Some of them have to be encouraged to come volunteer later -- in January.\u003c/p>\n\u003cp>\"Then, Jan. 1 rolls around and we still have a lot of work to do,\" said Paquette.\u003c/p>\n\u003cp>After the holidays wrap up and the new year is rung in, the volunteer hordes disappear. But, the organizations keep serving up food.\u003c/p>\n\u003cfigure id=\"attachment_76320\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS8091_Glide_ChristmasEve_0105_web-hpf.jpg\" alt=\"Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\" width=\"640\" height=\"427\" class=\"size-full wp-image-76320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prime rib meals are served at GLIDE. Photo: Sara Bloomberg/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"We serve three meals a day, 364 days a year,\" said Yamamoto.\u003c/p>\n\u003cp>GLIDE requires 80 volunteers a day to serve meals. Loaves & Fishes uses about 140 volunteers each week. Last year, St. Vincent had 2,200 volunteers working in its rotating winter shelters (which are just about to start again). \u003c/p>\n\u003cp>That need has left some places struggling. \"We're scrambling now,\" said Bonner. This week, to fill three of the five dining room locations and the central kitchen at Loaves & Fishes, she's been calling people that used to volunteer, doing outreach, and trying to find anyone to help serve lunch each day.\u003c/p>\n\u003cp>Sometimes, \"as operations manager, we just have to put on our aprons,\" said Edita Cruz, executive director of \u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">Martha's Kitchen\u003c/a> in San Jose. Martha's Kitchen hasn't experienced a big drop-off in the number of volunteers, primarily, she thinks, because they operate a drop-in volunteer policy with big groups regularly coming in. But, many organizations could use a little holiday giving spirit during the bleak January and February months.\u003c/p>\n\u003cfigure id=\"attachment_76318\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/RS2556_giftbagvolunteers.jpg\" alt=\"In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\" width=\"640\" height=\"480\" class=\"size-full wp-image-76318\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In December, GLIDE gave away thousands of gift grocery bags filled with fresh poultry, a loaf of bread and cans of beans and corn. Photo: Mina Kim/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>The other problem is that some food banks are struggling to recover from a less than stellar holiday donation period. Most organizations get the majority of donations during the holiday months, in part because many people and companies choose to take advantage of year-end tax breaks on charitable contributions. But, this year, \u003ca href=\"http://ww2.kqed.org/news/2013/12/16/food-banks-down-homeless-cold\" target=\"_blank\">food banks around the Bay Area saw fewer donations than they expect and need during that time\u003c/a>. The cold affected the available crops and the recovering economy made many would-be donors think that the situation was not too dire.\u003c/p>\n\u003cp>But, in fact, there are as many people hungry and in need of food as ever. That has been particularly true, of late, with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" title=\"See How Food Stamp Cuts Are Hitting Across The U.S.\" target=\"_blank\">cuts in food stamps\u003c/a>. And, with federal assistance checks typically going out at the beginning of the month, many dining halls and food banks see increasing need as that money gets used up.\u003c/p>\n\u003cp>\"Our lines get longer every day of the month,\" said Yamamoto.\u003c/p>\n\u003cp>Below are a handful of dining halls and nonprofit organizations that (among other programs) work to feed the poor. They are all in need of volunteers throughout the year and particularly right now.\u003c/p>\n\u003cp>\"We always have room for more volunteers,\" said Paquette.\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nGLIDE\u003cbr>\n\u003ca href=\"http://glide.org/\" target=\"_blank\">glide.org\u003c/a>\u003cbr>\n330 Ellis St., San Francisco\u003cbr>\n415-674-6000\u003cbr>\n\u003ca href=\"http://glide.org/page.aspx?pid=408\" target=\"_blank\">Learn how to volunteer with GLIDE\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003cbr>\nLoaves & Fishes of Contra Costa\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/\" target=\"_blank\">loavesandfishescc.org\u003c/a>\u003cbr>\n1985 Bonifacio St., Suite 100, Concord\u003cbr>\n925-687-6760\u003cbr>\n\u003ca href=\"http://www.loavesfishescc.org/volunteers.html\" target=\"_blank\">Learn how to volunteer with Loaves & Fishes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003cbr>\nSt. Vincent de Paul Society of Marin\u003cbr>\n\u003ca href=\"http://www.vinnies.org/\" target=\"_blank\">vinnies.org\u003c/a>\u003cbr>\n820 B Street, San Rafael\u003cbr>\n415-454-3303\u003cbr>\n\u003ca href=\"http://www.vinnies.org/get-involved\" target=\"_blank\">Learn how to volunteer with St. Vincent\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003cbr>\nMartha's Kitchen\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/\" target=\"_blank\">marthas-kitchen.org\u003c/a>\u003cbr>\n311 Willow Street, San Jose\u003cbr>\n408-293-6111\u003cbr>\n\u003ca href=\"http://www.marthas-kitchen.org/volunteer/\" target=\"_blank\">Learn how to volunteer with Martha's Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These is by no means an exhaustive list of all the dining halls, soup kitchens or food banks that can use help. Please feel free to add additional resources in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jamie Oliver's Edible Schoolyard Adventure",
"title": "Jamie Oliver's Edible Schoolyard Adventure",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\" alt=\"Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Without fuss or fanfare, Brit school food rock star \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>, best known in the United States for his Emmy-award winning ABC TV series \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Food Revolution\u003c/a>\u003c/em>, slipped into the first cooking class of the new year at the \u003ca href=\"https://edibleschoolyard.org/node/91\">Edible Schoolyard\u003c/a> in Berkeley, where black-eyed peas were on the menu.\u003c/p>\n\u003cp>Despite frequent meetings with U.S. school food crusader \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> over the years, this was Oliver's first trip to the renowned school cooking and gardening program at Martin Luther King, Jr. Middle School in Berkeley. Oliver seemed a little confused about where he was -- with his references to \"San Fran\" and high schoolers, common and understandable cultural gaffes. Nonetheless he won over the 7th graders, who seemed suitably unfazed (we're talking teens after all) that a celebrity chef was quizzing them about ingredients and techniques and making a video on the fly with a group of students who walked him through the recipe and how it related to classroom curriculum. \u003c/p>\n\u003cp>A father of four and something of a ham in front of the camera, Oliver seemed especially jazzed when connecting with the adolescents around the table and in front of a smartphone. \"It's great to finally have the chance to see this program in action,\" said Oliver. \"It's a beautiful and lovely thing and every school child should have access to this kind of education,\" said the restaurateur who launched \u003ca href=\"http://www.jamieoliver.com/kitchen-garden-project/\">similar programming in Britain\u003c/a> and won a \u003ca href=\"http://www.ted.com/pages/prizewinner_jamie_oliver\">Ted Prize award\u003c/a> for his work to educate kids about food, inspire families to return to cooking at home, and empower those fighting against obesity. Oliver's considerable edible entrepreneurial empire includes books, TV series, restaurants, food and homeware products, and a party planning business.\u003c/p>\n\u003cfigure id=\"attachment_76142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\" alt=\"Edible Schoolyard in Berkeley. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver gets hands-on and interactive with students in the kitchen at the Edible Schoolyard in Berkeley.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Teacher Julie Searle's history classes have been learning about the Columbian Exchange, the widespread transfer of goods, culture, people (including slaves), technology, and ideas between the Americas and the Afro-Eurasian countries following Christopher Columbus's voyage in 1492. Longtime cooking teacher, Esther Cook, explained to students how foods like tomatoes came to Italy as the result of the opening of trade routes. For several years now, proponents of edible education have worked to closely align cooking instruction with academic learning. \"I wish we could just explore food for food's sake in this classroom, but it's not where we're at in the current state of education,\" said school principal Janet Levenson. \"That said, linking cooking experience with classroom learning creates a buzz around school and reinforces the curriculum. They're both good things.\"\u003c/p>\n\u003cfigure id=\"attachment_76180\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\" alt=\"Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: Erin Scott\" width=\"700\" height=\"467\" class=\"size-full wp-image-76180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Cook went on to talk about how black-eyed peas, a popular African food, came to be a Southern tradition in the U.S. among slaves and freed black folk alike. \"When you're far from home, the taste of something familiar is so powerful,\" she said. The recipes for the day (see below) were adapted and inspired by New York chef \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, who Cook called his own \"personal Columbian Exchange,\" since he hails from Ethiopia, was adopted by a Swedish couple, went to school in London, and moved to the U.S. where he opened the restaurant \u003ca href=\"http://redroosterharlem.com/\">Red Rooster Harlem\u003c/a>. \"He draws on a lot of global inspiration in how he approaches food.\"\u003c/p>\n\u003cfigure id=\"attachment_76135\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\" alt=\"Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Oliver is in the Bay Area for meetings with like-minded food reformers and the staff who run his U.S. campaign \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home\">Food Revolution\u003c/a>. The campaign launched in conjunction with his TV shows that focused on improving school food and the eating habits of American families in \u003ca href=\"http://www.nytimes.com/2009/10/11/magazine/11Oliver-t.html?pagewanted=all&_r=0\">Huntington, West Virginia\u003c/a> and \u003ca href=\"http://latimesblogs.latimes.com/showtracker/2011/06/jamie-olivers-food-revolution-makes-its-case-with-teenagers.html\">Los Angeles\u003c/a>. He won't make stops in those locations but will fly up to Seattle to meet with representatives from the \u003ca href=\"http://www.gatesfoundation.org/\">Bill & Melinda Gates Foundation\u003c/a>, said an aide. While in town he stopped by a San Francisco classic, \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>, and dined at stylish newbie \u003ca href=\"http://thecavaliersf.com/\">The Cavalier\u003c/a> on Monday night, with lunch the same day at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>, of course. Today, he's scheduled to have meetings in Sacramento, including with Governor Jerry Brown. His \u003ca href=\"http://jamieoliverfoodfoundation.org/\">Jamie Oliver Food Foundation\u003c/a> has partnered with \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a> to bring food education and free cooking classes to underserved Californians via his \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/truck\">Big Rig Mobile Kitchen Classroom\u003c/a>, launched last September in Madera, California. The moveable cooking classroom starts the new year in Sacramento and then heads to Merced, Los Angeles, and San Diego. The rig offers a five-week course in affordable meals made with fresh whole ingredients. Oliver conceived the mobile truck idea as part of his TED Prize; TED supporters coughed up $500,000 to build the rig.\u003c/p>\n\u003cfigure id=\"attachment_76141\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\" alt=\"Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: Erin Scott\" width=\"400\" class=\"size-full wp-image-76141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Waters and Oliver welcome the opportunity to collaborate more closely. \"Jamie Oliver is particularly skilled at teaching and working with food service staff to engage with children, we'd love for him to come and hold a masterclass for them here,\" said Edible Schoolyard director Katrina Heron. \"Anyone who works with food service in a school setting is an educator in our minds. We need to honor our food service staff.\" For his part, Oliver said it's important for many chefs with varying talents and similar goals to come together around improving the eating habits of children and adults alike. \"In some ways it's easier to make a difference in the U.K., we are a fraction of the size and have a quarter of the population and we don't have to contend with the big agri-farming companies in the U.S.,\" said Oliver. \"But we're starting to see significant change here in the U.S., and it takes a ton of people working in complementary but also different ways to get things done.\"\u003c/p>\n\u003cfigure id=\"attachment_76158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\" alt=\"Jamie Oliver listens to students talk about the program in the garden. Photo: Erin Scott\" width=\"1000\" height=\"563\" class=\"size-full wp-image-76158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver listens to students talk about the program in the garden. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>After a quick spin through the garden, where the smell of roasting vegetables wafted in the air, it was back into the kitchen classroom to see what the kids had cooked up. This being the Edible Schoolyard, the black-eyed peas were accompanied by collard greens, kale, and chard. \"You know us, unless we're making a cup of tea we put greens in everything,\" joked Cook. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oliver declared the nicely-spiced dish \"absolutely delicious.\" And it was.\u003c/p>\n\u003cfigure id=\"attachment_76181\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\" alt=\"Jamie Oliver tucks into a bowl of black-eyed peas. Photo: Erin Scott\" width=\"700\" height=\"537\" class=\"size-full wp-image-76181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver tucks into a bowl of black-eyed peas. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Ghanian Black-Eyed Peas\u003c/h3>\n\u003cp>\u003cem>Recipes courtesy of Edible Schoolyard, adapted from recipes by Marcus Samuelsson.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup spiced butter* (\u003cem>recipe below\u003c/em>) - or 1/2 stick of butter\u003c/li>\n\u003cli>1 medium red onion, peeled and diced\u003c/li>\n\u003cli>2 cups chopped tomatoes\u003c/li>\n\u003cli>1/4 teaspoon chili flakes\u003c/li>\n\u003cli>4 garlic cloves, peeled and minced\u003c/li>\n\u003cli>3 tablespoons ginger, peeled and minced\u003c/li>\n\u003cli>1 tablespoon Berbere* (\u003cem>recipe below\u003c/em>) or chili powder\u003c/li>\n\u003cli>2 cups coconut milk\u003c/li>\n\u003cli>1 teaspoon turmeric\u003c/li>\n\u003cli>4 cups cooked black eyed peas\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 sprigs cilantro, chopped\u003c/li>\n\u003cli>3 scallions, thinly sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt butter over medium heat in a heavy-bottomed pot.\u003c/li>\n\u003cli>Add onion and sauté for 2-3 minutes.\u003c/li>\n\u003cli>Add tomatoes and chili flakes, stir well, and cook for a few more minutes.\u003c/li>\n\u003cli>Add garlic, ginger, Berbere, coconut milk, and turmeric and bring to a simmer.\u003c/li>\n\u003cli>Add black eyed peas, water, and salt to simmering mixture.\u003c/li>\n\u003cli>Cook on simmer for 8-10 minutes.\u003c/li>\n\u003cli>Stir in cilantro and scallions before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Spiced Butter\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound unsalted butter\u003c/li>\n\u003cli>1/2 red onion, coarsely chopped\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 3-inch piece ginger, peeled and chopped\u003c/li>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon cardamom seeds\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>8 basil leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt the butter in a medium saucepan over low heat, stirring frequently.\u003c/li>\n\u003cli>Skim and discard foam as it rises to the top.\u003c/li>\n\u003cli>Continue cooking, without letting the butter brown, until no more foam appears.\u003c/li>\n\u003cli>Add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil.\u003c/li>\n\u003cli>Continue cooking for 15 minutes, stirring occasionally.\u003c/li>\n\u003cli>Remove from heat and let stand until the spices settle.\u003c/li>\n\u003cli>\nStrain through a fine-mesh sieve before using.\u003c/li>\n\u003c/ol>\n\u003ch3>Berbere\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes one cup.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1/2 cup ground dried serrano chilies\u003c/li>\n\u003cli>1/2 cup paprika\u003c/li>\n\u003cli>2 tablespoons salt\u003c/li>\n\u003cli>2 teaspoons ground ginger\u003c/li>\n\u003cli>2 teaspoons onion powder\u003c/li>\n\u003cli>1 teaspoon ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/2 teaspoon garlic powder\u003c/li>\n\u003cli>1/4 teaspoon ground cloves\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground allspice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Finely grind the fenugreek seeds with a mortar and pestle.\u003c/li>\n\u003cli>Stir together with the remaining ingredients in a small bowl until well combined.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Real food crusader Jamie Oliver visits the Edible Schoolyard for the first time. Schoolchildren serve him up black-eyed peas he dubs \"delicious.\" Sarah Henry reports on why the British chef swung by the Bay Area and beyond.",
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"description": "Real food crusader Jamie Oliver visits the Edible Schoolyard for the first time. Schoolchildren serve him up black-eyed peas he dubs "delicious." Sarah Henry reports on why the British chef swung by the Bay Area and beyond.",
"title": "Jamie Oliver's Edible Schoolyard Adventure | KQED",
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"headline": "Jamie Oliver's Edible Schoolyard Adventure",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\" alt=\"Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Without fuss or fanfare, Brit school food rock star \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>, best known in the United States for his Emmy-award winning ABC TV series \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Food Revolution\u003c/a>\u003c/em>, slipped into the first cooking class of the new year at the \u003ca href=\"https://edibleschoolyard.org/node/91\">Edible Schoolyard\u003c/a> in Berkeley, where black-eyed peas were on the menu.\u003c/p>\n\u003cp>Despite frequent meetings with U.S. school food crusader \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> over the years, this was Oliver's first trip to the renowned school cooking and gardening program at Martin Luther King, Jr. Middle School in Berkeley. Oliver seemed a little confused about where he was -- with his references to \"San Fran\" and high schoolers, common and understandable cultural gaffes. Nonetheless he won over the 7th graders, who seemed suitably unfazed (we're talking teens after all) that a celebrity chef was quizzing them about ingredients and techniques and making a video on the fly with a group of students who walked him through the recipe and how it related to classroom curriculum. \u003c/p>\n\u003cp>A father of four and something of a ham in front of the camera, Oliver seemed especially jazzed when connecting with the adolescents around the table and in front of a smartphone. \"It's great to finally have the chance to see this program in action,\" said Oliver. \"It's a beautiful and lovely thing and every school child should have access to this kind of education,\" said the restaurateur who launched \u003ca href=\"http://www.jamieoliver.com/kitchen-garden-project/\">similar programming in Britain\u003c/a> and won a \u003ca href=\"http://www.ted.com/pages/prizewinner_jamie_oliver\">Ted Prize award\u003c/a> for his work to educate kids about food, inspire families to return to cooking at home, and empower those fighting against obesity. Oliver's considerable edible entrepreneurial empire includes books, TV series, restaurants, food and homeware products, and a party planning business.\u003c/p>\n\u003cfigure id=\"attachment_76142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\" alt=\"Edible Schoolyard in Berkeley. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver gets hands-on and interactive with students in the kitchen at the Edible Schoolyard in Berkeley.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Teacher Julie Searle's history classes have been learning about the Columbian Exchange, the widespread transfer of goods, culture, people (including slaves), technology, and ideas between the Americas and the Afro-Eurasian countries following Christopher Columbus's voyage in 1492. Longtime cooking teacher, Esther Cook, explained to students how foods like tomatoes came to Italy as the result of the opening of trade routes. For several years now, proponents of edible education have worked to closely align cooking instruction with academic learning. \"I wish we could just explore food for food's sake in this classroom, but it's not where we're at in the current state of education,\" said school principal Janet Levenson. \"That said, linking cooking experience with classroom learning creates a buzz around school and reinforces the curriculum. They're both good things.\"\u003c/p>\n\u003cfigure id=\"attachment_76180\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\" alt=\"Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: Erin Scott\" width=\"700\" height=\"467\" class=\"size-full wp-image-76180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Cook went on to talk about how black-eyed peas, a popular African food, came to be a Southern tradition in the U.S. among slaves and freed black folk alike. \"When you're far from home, the taste of something familiar is so powerful,\" she said. The recipes for the day (see below) were adapted and inspired by New York chef \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, who Cook called his own \"personal Columbian Exchange,\" since he hails from Ethiopia, was adopted by a Swedish couple, went to school in London, and moved to the U.S. where he opened the restaurant \u003ca href=\"http://redroosterharlem.com/\">Red Rooster Harlem\u003c/a>. \"He draws on a lot of global inspiration in how he approaches food.\"\u003c/p>\n\u003cfigure id=\"attachment_76135\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\" alt=\"Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Oliver is in the Bay Area for meetings with like-minded food reformers and the staff who run his U.S. campaign \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home\">Food Revolution\u003c/a>. The campaign launched in conjunction with his TV shows that focused on improving school food and the eating habits of American families in \u003ca href=\"http://www.nytimes.com/2009/10/11/magazine/11Oliver-t.html?pagewanted=all&_r=0\">Huntington, West Virginia\u003c/a> and \u003ca href=\"http://latimesblogs.latimes.com/showtracker/2011/06/jamie-olivers-food-revolution-makes-its-case-with-teenagers.html\">Los Angeles\u003c/a>. He won't make stops in those locations but will fly up to Seattle to meet with representatives from the \u003ca href=\"http://www.gatesfoundation.org/\">Bill & Melinda Gates Foundation\u003c/a>, said an aide. While in town he stopped by a San Francisco classic, \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>, and dined at stylish newbie \u003ca href=\"http://thecavaliersf.com/\">The Cavalier\u003c/a> on Monday night, with lunch the same day at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>, of course. Today, he's scheduled to have meetings in Sacramento, including with Governor Jerry Brown. His \u003ca href=\"http://jamieoliverfoodfoundation.org/\">Jamie Oliver Food Foundation\u003c/a> has partnered with \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a> to bring food education and free cooking classes to underserved Californians via his \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/truck\">Big Rig Mobile Kitchen Classroom\u003c/a>, launched last September in Madera, California. The moveable cooking classroom starts the new year in Sacramento and then heads to Merced, Los Angeles, and San Diego. The rig offers a five-week course in affordable meals made with fresh whole ingredients. Oliver conceived the mobile truck idea as part of his TED Prize; TED supporters coughed up $500,000 to build the rig.\u003c/p>\n\u003cfigure id=\"attachment_76141\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\" alt=\"Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: Erin Scott\" width=\"400\" class=\"size-full wp-image-76141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Waters and Oliver welcome the opportunity to collaborate more closely. \"Jamie Oliver is particularly skilled at teaching and working with food service staff to engage with children, we'd love for him to come and hold a masterclass for them here,\" said Edible Schoolyard director Katrina Heron. \"Anyone who works with food service in a school setting is an educator in our minds. We need to honor our food service staff.\" For his part, Oliver said it's important for many chefs with varying talents and similar goals to come together around improving the eating habits of children and adults alike. \"In some ways it's easier to make a difference in the U.K., we are a fraction of the size and have a quarter of the population and we don't have to contend with the big agri-farming companies in the U.S.,\" said Oliver. \"But we're starting to see significant change here in the U.S., and it takes a ton of people working in complementary but also different ways to get things done.\"\u003c/p>\n\u003cfigure id=\"attachment_76158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\" alt=\"Jamie Oliver listens to students talk about the program in the garden. Photo: Erin Scott\" width=\"1000\" height=\"563\" class=\"size-full wp-image-76158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver listens to students talk about the program in the garden. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>After a quick spin through the garden, where the smell of roasting vegetables wafted in the air, it was back into the kitchen classroom to see what the kids had cooked up. This being the Edible Schoolyard, the black-eyed peas were accompanied by collard greens, kale, and chard. \"You know us, unless we're making a cup of tea we put greens in everything,\" joked Cook. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oliver declared the nicely-spiced dish \"absolutely delicious.\" And it was.\u003c/p>\n\u003cfigure id=\"attachment_76181\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\" alt=\"Jamie Oliver tucks into a bowl of black-eyed peas. Photo: Erin Scott\" width=\"700\" height=\"537\" class=\"size-full wp-image-76181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver tucks into a bowl of black-eyed peas. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Ghanian Black-Eyed Peas\u003c/h3>\n\u003cp>\u003cem>Recipes courtesy of Edible Schoolyard, adapted from recipes by Marcus Samuelsson.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup spiced butter* (\u003cem>recipe below\u003c/em>) - or 1/2 stick of butter\u003c/li>\n\u003cli>1 medium red onion, peeled and diced\u003c/li>\n\u003cli>2 cups chopped tomatoes\u003c/li>\n\u003cli>1/4 teaspoon chili flakes\u003c/li>\n\u003cli>4 garlic cloves, peeled and minced\u003c/li>\n\u003cli>3 tablespoons ginger, peeled and minced\u003c/li>\n\u003cli>1 tablespoon Berbere* (\u003cem>recipe below\u003c/em>) or chili powder\u003c/li>\n\u003cli>2 cups coconut milk\u003c/li>\n\u003cli>1 teaspoon turmeric\u003c/li>\n\u003cli>4 cups cooked black eyed peas\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 sprigs cilantro, chopped\u003c/li>\n\u003cli>3 scallions, thinly sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt butter over medium heat in a heavy-bottomed pot.\u003c/li>\n\u003cli>Add onion and sauté for 2-3 minutes.\u003c/li>\n\u003cli>Add tomatoes and chili flakes, stir well, and cook for a few more minutes.\u003c/li>\n\u003cli>Add garlic, ginger, Berbere, coconut milk, and turmeric and bring to a simmer.\u003c/li>\n\u003cli>Add black eyed peas, water, and salt to simmering mixture.\u003c/li>\n\u003cli>Cook on simmer for 8-10 minutes.\u003c/li>\n\u003cli>Stir in cilantro and scallions before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Spiced Butter\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound unsalted butter\u003c/li>\n\u003cli>1/2 red onion, coarsely chopped\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 3-inch piece ginger, peeled and chopped\u003c/li>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon cardamom seeds\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>8 basil leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt the butter in a medium saucepan over low heat, stirring frequently.\u003c/li>\n\u003cli>Skim and discard foam as it rises to the top.\u003c/li>\n\u003cli>Continue cooking, without letting the butter brown, until no more foam appears.\u003c/li>\n\u003cli>Add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil.\u003c/li>\n\u003cli>Continue cooking for 15 minutes, stirring occasionally.\u003c/li>\n\u003cli>Remove from heat and let stand until the spices settle.\u003c/li>\n\u003cli>\nStrain through a fine-mesh sieve before using.\u003c/li>\n\u003c/ol>\n\u003ch3>Berbere\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes one cup.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1/2 cup ground dried serrano chilies\u003c/li>\n\u003cli>1/2 cup paprika\u003c/li>\n\u003cli>2 tablespoons salt\u003c/li>\n\u003cli>2 teaspoons ground ginger\u003c/li>\n\u003cli>2 teaspoons onion powder\u003c/li>\n\u003cli>1 teaspoon ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/2 teaspoon garlic powder\u003c/li>\n\u003cli>1/4 teaspoon ground cloves\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground allspice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Finely grind the fenugreek seeds with a mortar and pestle.\u003c/li>\n\u003cli>Stir together with the remaining ingredients in a small bowl until well combined.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Amid Fields Of Plenty, A Farmworker's Wife Struggles To Feed Her Family",
"title": "Amid Fields Of Plenty, A Farmworker's Wife Struggles To Feed Her Family",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75286\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\" alt=\"Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131218_me_farmworker_hunger_1.mp3\"] \u003c/p>\n\u003cp>Post by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">The Salt at NPR Food\u003c/a> (12/18/13)\u003c/p>\n\u003cp>California's San Joaquin Valley is one of the most productive farm regions in the world. But many farmworkers struggle to feed their families fresh and healthy food because they can't afford to buy the produce that grows all around them.\u003c/p>\n\u003cp>The Ortiz family in Raisin City, Calif., faces this very problem.\u003c/p>\n\u003cp>While Oscar Ortiz is out working in an almond orchard, his wife, Jessica Ortiz, is trying to figure out what to feed their five kids tonight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To get to Ortiz's kitchen, you have to step over some rotting floorboards in the crowded living room, peel back a curtain and wait for your eyes to adjust to the dim light. You can see Jessica Ortiz's face better when she cracks open the refrigerator door.\u003c/p>\n\u003cp>She has a few eggs, some potatoes and half a bag of breakfast cereal.\u003c/p>\n\u003cp>\"We don't have milk. Their bologna, ham, all their sandwich stuff, bread — we don't have. Our freezer is totally empty,\" she says.\u003c/p>\n\u003cp>Raisin City is a town of about 400 surrounded by vineyards. Many field workers here are from Mexico. But others, like the Ortizes, were born and raised in California.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=_ZTxYVdMfLs]\u003c/p>\n\u003cp>Jessica Ortiz dropped out of high school her senior year after getting pregnant with their first child. The family's job prospects might be better in a bigger city. But here the only work is seasonal, often part-time field work. Oscar Ortiz averages $170 a week.\u003c/p>\n\u003cp>Jessica Ortiz pays the rent with cash aid from the government that varies depending on Oscar's income in the fields.\u003c/p>\n\u003cp>\"He's out there picking for almost the whole world, and, I mean, he only brings like so much money home to feed his own family,\" Ortiz says. \"We have many, many field workers that do that. They're out there providing for everybody else's family and barely bring home enough to take care of their own.\"\u003c/p>\n\u003cp>Their monthly food stamp allotment of $800 goes quickly at the local mini-mart in Raisin City.\u003c/p>\n\u003cp>Ortiz walks there with her kids to pick up groceries. She can rattle off the price of almost everything the market sells, part of her careful calculation to balance the household budget for seven people.\u003c/p>\n\u003cp>\"For a gallon of milk, it's like $4.99. For eggs, it's like $3.50. A loaf of bread is $3.50,\" she says. These prices are much higher than in big grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_75287\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f-290x217.jpg\" alt=\"Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>But getting to big grocery stores in the nearby city of Fresno isn't easy. It's a 25-mile trip that turns into an all-day task, since the Ortizes don't have a car, and the bus only comes once a day.\u003c/p>\n\u003cp>\"We could tell people, 'Yes, you're supposed to eat so many servings of fruits and vegetables,' \" says Sarah Ramirez, an epidemiologist in California's Central Valley. \"It's easy to say and not take into account the environment — the fact that in these communities, sometimes soft drinks are more affordable than water,\" Ramirez says.\u003c/p>\n\u003cp>This region ranks among the highest in the nation when it comes to food insecurity, or families not knowing where their next meal is coming from.\u003c/p>\n\u003cp>But it's also struggling with an epidemic of obesity and diabetes.\u003c/p>\n\u003cp>\"The food system here locally is beyond broken,\" Ramirez says.\u003c/p>\n\u003cp>Food banks have become a primary source of nutrition for residents in dozens of rural towns, including Raisin City.\u003c/p>\n\u003cp>Once a month, the Fresno-based food bank has a produce giveaway in Raisin City, so that farmworker families can share in some of the bounty they help to harvest.\u003c/p>\n\u003cp>Hundreds of residents, including Jessica Ortiz, show up for this giveaway. Some arrive hours in advance to make sure they're at the head of the line.\u003c/p>\n\u003cp>\"My kids, they'll run home from school and be like, 'What did we get?' \" Ortiz says. \"My baby loves bananas. So if he happens to get bananas, he thinks he won the race.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n",
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"excerpt": "Many can't afford to buy the fresh produce that grows all around them, and some areas that grow enormous amounts of produce are among the highest in the nation when it comes to food insecurity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75286\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_food-bank_016-1_wide-34e5e8961df57f5e66e547bfe451026794fd141a-e1387387299249.jpg\" alt=\"Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food banks have become a primary source of nutrition for rural farmworker communities in the Central Valley. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/17/252004699/amid-fields-of-plenty-farmworkers-struggle-to-feed-their-families\">The Salt at NPR Food\u003c/a> (12/18/13)\u003c/p>\n\u003cp>California's San Joaquin Valley is one of the most productive farm regions in the world. But many farmworkers struggle to feed their families fresh and healthy food because they can't afford to buy the produce that grows all around them.\u003c/p>\n\u003cp>The Ortiz family in Raisin City, Calif., faces this very problem.\u003c/p>\n\u003cp>While Oscar Ortiz is out working in an almond orchard, his wife, Jessica Ortiz, is trying to figure out what to feed their five kids tonight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To get to Ortiz's kitchen, you have to step over some rotting floorboards in the crowded living room, peel back a curtain and wait for your eyes to adjust to the dim light. You can see Jessica Ortiz's face better when she cracks open the refrigerator door.\u003c/p>\n\u003cp>She has a few eggs, some potatoes and half a bag of breakfast cereal.\u003c/p>\n\u003cp>\"We don't have milk. Their bologna, ham, all their sandwich stuff, bread — we don't have. Our freezer is totally empty,\" she says.\u003c/p>\n\u003cp>Raisin City is a town of about 400 surrounded by vineyards. Many field workers here are from Mexico. But others, like the Ortizes, were born and raised in California.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_ZTxYVdMfLs'\n title='//www.youtube.com/embed/_ZTxYVdMfLs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Jessica Ortiz dropped out of high school her senior year after getting pregnant with their first child. The family's job prospects might be better in a bigger city. But here the only work is seasonal, often part-time field work. Oscar Ortiz averages $170 a week.\u003c/p>\n\u003cp>Jessica Ortiz pays the rent with cash aid from the government that varies depending on Oscar's income in the fields.\u003c/p>\n\u003cp>\"He's out there picking for almost the whole world, and, I mean, he only brings like so much money home to feed his own family,\" Ortiz says. \"We have many, many field workers that do that. They're out there providing for everybody else's family and barely bring home enough to take care of their own.\"\u003c/p>\n\u003cp>Their monthly food stamp allotment of $800 goes quickly at the local mini-mart in Raisin City.\u003c/p>\n\u003cp>Ortiz walks there with her kids to pick up groceries. She can rattle off the price of almost everything the market sells, part of her careful calculation to balance the household budget for seven people.\u003c/p>\n\u003cp>\"For a gallon of milk, it's like $4.99. For eggs, it's like $3.50. A loaf of bread is $3.50,\" she says. These prices are much higher than in big grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_75287\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_005-1-a92e796360aab32682d360a689440f8a182eea0f-290x217.jpg\" alt=\"Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\" width=\"290\" height=\"217\" class=\"size-medium wp-image-75287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Ortiz often worries about what to feed her family. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>But getting to big grocery stores in the nearby city of Fresno isn't easy. It's a 25-mile trip that turns into an all-day task, since the Ortizes don't have a car, and the bus only comes once a day.\u003c/p>\n\u003cp>\"We could tell people, 'Yes, you're supposed to eat so many servings of fruits and vegetables,' \" says Sarah Ramirez, an epidemiologist in California's Central Valley. \"It's easy to say and not take into account the environment — the fact that in these communities, sometimes soft drinks are more affordable than water,\" Ramirez says.\u003c/p>\n\u003cp>This region ranks among the highest in the nation when it comes to food insecurity, or families not knowing where their next meal is coming from.\u003c/p>\n\u003cp>But it's also struggling with an epidemic of obesity and diabetes.\u003c/p>\n\u003cp>\"The food system here locally is beyond broken,\" Ramirez says.\u003c/p>\n\u003cp>Food banks have become a primary source of nutrition for residents in dozens of rural towns, including Raisin City.\u003c/p>\n\u003cp>Once a month, the Fresno-based food bank has a produce giveaway in Raisin City, so that farmworker families can share in some of the bounty they help to harvest.\u003c/p>\n\u003cp>Hundreds of residents, including Jessica Ortiz, show up for this giveaway. Some arrive hours in advance to make sure they're at the head of the line.\u003c/p>\n\u003cp>\"My kids, they'll run home from school and be like, 'What did we get?' \" Ortiz says. \"My baby loves bananas. So if he happens to get bananas, he thinks he won the race.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookies for Kids' Cancer Bake Sale at 18 Reasons",
"title": "Cookies for Kids' Cancer Bake Sale at 18 Reasons",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>'Tis the season for cookies! And what better way to get delicious home-baked sweets than by donating to a good cause? This Saturday, December 14, from 2-4pm, stop by the \u003ca href=\"https://www.facebook.com/events/477986022322582/\">Cookies for Kids' Cancer Bake Sale\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and help \u003ca href=\"http://www.cookiesforkidscancer.org/What_we_support_s/8.htm\">raise money to support pediatric cancer research\u003c/a>. \u003c/p>\n\u003cp>Local authors and publishing-world professionals Leslie Jonath and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> are the organizers of this year's event. Jonath baked purple-sprinkled butter cookies for last year's bake sale and wrote about her experience on her blog, \u003ca href=\"http://feedyourpeopledotcom2.wordpress.com/2012/11/26/hello-world/\">Feed Your People\u003c/a>. As Jonath told Bay Area Bites, \"The act of creating something for someone else, with this intention in mind--you feel like you're part of something bigger, like you have some small, sweet part of this community.\" Or, as she wrote in the introduction to \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811836916/kqedorg-20\">From Our House to Yours: Comfort Food to Give and Share\u003c/a>, a fund-raising cookbook for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a>, \"When the going gets tough, the tough get cooking.\" \u003c/p>\n\u003cp>This year, to encourage families to attend, they'll have face painters on hand as well as a decorate-your-own table filled with icings, sprinkles, and sugar cookie cutouts in all shapes and sizes. \u003c/p>\n\u003cp>Jonath and Laidlaw are gathering a sparkly, sugar-dusted spread worthy of \u003ca href=\"http://www.sfballet.org/tickets/production/overview/nutcracker\">The Nutcracker\u003c/a>'s Kingdom of Sweets. Accomplished home bakers, local cookbook authors, and Bay Area bakeries including Napa's \u003ca href=\"http://www.themodelbakery.com/\">Model Bakery\u003c/a>, \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco, and Oakland's \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> will all be donating their favorite treats to support this cause. And there will be more than just cookies: look for brownies, cupcakes, candies, caramels, and maybe even cake pops, all packaged in see-through cellophane bags for easy carrying, snacking, or gifting. \u003c/p>\n\u003cp>All purchases are by donation, and this month, corporate sponsor \u003ca href=\"http://www.glad.com/\">Glad\u003c/a> will be matching all funds (up to $25,000), turning a $5 bag of cookies into a $10 donation. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cookiesforkidscancer.org\">Cookies for Kids' Cancer\u003c/a> got started in 2007, when 2-year-old Liam Witt was diagnosed with cancer. The following year, his mother, Gretchen Witt, organized 250 volunteers to bake close to 100,000 cookies, raising $400,000 to support cancer research. Liam died in 2011 at age 6, but the Witts' non-profit foundation continues on its mission. Anyone can put together a fund-raising bake sale; to date, over $5 million in research grants have been raised by the foundation via its cookie sales and bake sales run by its many volunteers.\u003c/p>\n\u003cp>As one of this Saturday's many enthusiastic bakers, I haven't decided yet what kind of cookie I'll be making: Kim Laidlaw's excellent Chocolate Crinkle Cookies (recipe below), or my own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Chocolate Mint Cookies\u003c/a>? Perhaps Megan Gordon's dark chocolate \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\"> Peppermint Sandwich Cookies\u003c/a> will fit the bill.\u003c/p>\n\u003cp>Whichever one I make, they'll be labelled Emma's Cookies, in honor of Emma, a beautiful young girl who was diagnosed with acute lymphoblastic leukemia in March 2010. Her story has a happy ending: final chemo in June 2012, pronounced cured in June 2013. Emma, who is pictured here both during and after treatment, is a survivor, and a reminder that every one of these cookies can, in a small way, help to save another kid's life. And that's the sweetest treat I know. \u003c/p>\n\u003ch3>Recipe: Chocolate Crinkle Cookies\u003c/h3>\n\u003cp>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Williams-Sonoma Home-Baked Comfort\u003c/a> by Kim Laidlaw (2011).\u003c/p>\n\u003cfigure id=\"attachment_74981\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: <a href="http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/">Wendy Goodfriend</a> \" width=\"1000\" height=\"669\" class=\"size-full wp-image-74981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 oz (125 g) bittersweet chocolate, chopped\t\u003c/li>\n\u003cli>6 tbsp (3 oz⁄90 g) unsalted butter\u003c/li>\n\u003cli>1 1⁄2 cups (7 1⁄2 oz⁄235 g) all-purpose flour\u003c/li>\n\u003cli>1⁄2 cup (1 1⁄2 oz⁄45 g) natural cocoa powder\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1⁄2 tsp kosher salt\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1 1⁄2 cups (12 oz⁄375 g) granulated sugar\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup (5 oz⁄150 g) mini semisweet chocolate chips\u003c/li>\n\u003cli>1⁄2 cup (2 oz⁄60 g) confectioners’ sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place the chocolate and butter in a small saucepan over very low heat and stir until melted. Don’t walk away—you don’t want the chocolate to burn. Let cool slightly. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.\u003c/p>\n\u003cp>2. In the bowl of a mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla on high speed until thick and fluffy, about 3 minutes. Stir in the melted chocolate mixture on low speed, then add the dry ingredients and stir until incorporated. Stir in the chocolate chips. Cover the bowl and refrigerate the dough until it is firm enough to roll into balls, about 2 hours.\u003c/p>\n\u003cp>3. Space 2 racks evenly in the oven and preheat to 325°F (165°C). Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.\u003c/p>\n\u003cp>4. Roll heaping tablespoonfuls of dough into balls, then roll each in the confectioners’ sugar. Place the balls on the prepared pans, spacing them slightly apart and squishing them down slightly to flatten them and keep them in place.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Bake until the cookies are puffed and crinkled, about 15 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.\u003c/p>\n\n",
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"excerpt": "Nothing's better than homemade treats for the holidays. This Saturday, Dec 14, from 2-4pm, stop by the Cookies for Kids' Cancer Bake Sale at 18 Reasons for fun and sweets for the whole family--all in support of pediatric cancer research. ",
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"description": "Nothing's better than homemade treats for the holidays. This Saturday, Dec 14, from 2-4pm, stop by the Cookies for Kids' Cancer Bake Sale at 18 Reasons for fun and sweets for the whole family--all in support of pediatric cancer research. ",
"title": "Cookies for Kids' Cancer Bake Sale at 18 Reasons | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>'Tis the season for cookies! And what better way to get delicious home-baked sweets than by donating to a good cause? This Saturday, December 14, from 2-4pm, stop by the \u003ca href=\"https://www.facebook.com/events/477986022322582/\">Cookies for Kids' Cancer Bake Sale\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and help \u003ca href=\"http://www.cookiesforkidscancer.org/What_we_support_s/8.htm\">raise money to support pediatric cancer research\u003c/a>. \u003c/p>\n\u003cp>Local authors and publishing-world professionals Leslie Jonath and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> are the organizers of this year's event. Jonath baked purple-sprinkled butter cookies for last year's bake sale and wrote about her experience on her blog, \u003ca href=\"http://feedyourpeopledotcom2.wordpress.com/2012/11/26/hello-world/\">Feed Your People\u003c/a>. As Jonath told Bay Area Bites, \"The act of creating something for someone else, with this intention in mind--you feel like you're part of something bigger, like you have some small, sweet part of this community.\" Or, as she wrote in the introduction to \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811836916/kqedorg-20\">From Our House to Yours: Comfort Food to Give and Share\u003c/a>, a fund-raising cookbook for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a>, \"When the going gets tough, the tough get cooking.\" \u003c/p>\n\u003cp>This year, to encourage families to attend, they'll have face painters on hand as well as a decorate-your-own table filled with icings, sprinkles, and sugar cookie cutouts in all shapes and sizes. \u003c/p>\n\u003cp>Jonath and Laidlaw are gathering a sparkly, sugar-dusted spread worthy of \u003ca href=\"http://www.sfballet.org/tickets/production/overview/nutcracker\">The Nutcracker\u003c/a>'s Kingdom of Sweets. Accomplished home bakers, local cookbook authors, and Bay Area bakeries including Napa's \u003ca href=\"http://www.themodelbakery.com/\">Model Bakery\u003c/a>, \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco, and Oakland's \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> will all be donating their favorite treats to support this cause. And there will be more than just cookies: look for brownies, cupcakes, candies, caramels, and maybe even cake pops, all packaged in see-through cellophane bags for easy carrying, snacking, or gifting. \u003c/p>\n\u003cp>All purchases are by donation, and this month, corporate sponsor \u003ca href=\"http://www.glad.com/\">Glad\u003c/a> will be matching all funds (up to $25,000), turning a $5 bag of cookies into a $10 donation. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cookiesforkidscancer.org\">Cookies for Kids' Cancer\u003c/a> got started in 2007, when 2-year-old Liam Witt was diagnosed with cancer. The following year, his mother, Gretchen Witt, organized 250 volunteers to bake close to 100,000 cookies, raising $400,000 to support cancer research. Liam died in 2011 at age 6, but the Witts' non-profit foundation continues on its mission. Anyone can put together a fund-raising bake sale; to date, over $5 million in research grants have been raised by the foundation via its cookie sales and bake sales run by its many volunteers.\u003c/p>\n\u003cp>As one of this Saturday's many enthusiastic bakers, I haven't decided yet what kind of cookie I'll be making: Kim Laidlaw's excellent Chocolate Crinkle Cookies (recipe below), or my own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Chocolate Mint Cookies\u003c/a>? Perhaps Megan Gordon's dark chocolate \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\"> Peppermint Sandwich Cookies\u003c/a> will fit the bill.\u003c/p>\n\u003cp>Whichever one I make, they'll be labelled Emma's Cookies, in honor of Emma, a beautiful young girl who was diagnosed with acute lymphoblastic leukemia in March 2010. Her story has a happy ending: final chemo in June 2012, pronounced cured in June 2013. Emma, who is pictured here both during and after treatment, is a survivor, and a reminder that every one of these cookies can, in a small way, help to save another kid's life. And that's the sweetest treat I know. \u003c/p>\n\u003ch3>Recipe: Chocolate Crinkle Cookies\u003c/h3>\n\u003cp>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Williams-Sonoma Home-Baked Comfort\u003c/a> by Kim Laidlaw (2011).\u003c/p>\n\u003cfigure id=\"attachment_74981\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: <a href="http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/">Wendy Goodfriend</a> \" width=\"1000\" height=\"669\" class=\"size-full wp-image-74981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 oz (125 g) bittersweet chocolate, chopped\t\u003c/li>\n\u003cli>6 tbsp (3 oz⁄90 g) unsalted butter\u003c/li>\n\u003cli>1 1⁄2 cups (7 1⁄2 oz⁄235 g) all-purpose flour\u003c/li>\n\u003cli>1⁄2 cup (1 1⁄2 oz⁄45 g) natural cocoa powder\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1⁄2 tsp kosher salt\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1 1⁄2 cups (12 oz⁄375 g) granulated sugar\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup (5 oz⁄150 g) mini semisweet chocolate chips\u003c/li>\n\u003cli>1⁄2 cup (2 oz⁄60 g) confectioners’ sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place the chocolate and butter in a small saucepan over very low heat and stir until melted. Don’t walk away—you don’t want the chocolate to burn. Let cool slightly. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.\u003c/p>\n\u003cp>2. In the bowl of a mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla on high speed until thick and fluffy, about 3 minutes. Stir in the melted chocolate mixture on low speed, then add the dry ingredients and stir until incorporated. Stir in the chocolate chips. Cover the bowl and refrigerate the dough until it is firm enough to roll into balls, about 2 hours.\u003c/p>\n\u003cp>3. Space 2 racks evenly in the oven and preheat to 325°F (165°C). Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.\u003c/p>\n\u003cp>4. Roll heaping tablespoonfuls of dough into balls, then roll each in the confectioners’ sugar. Place the balls on the prepared pans, spacing them slightly apart and squishing them down slightly to flatten them and keep them in place.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Bake until the cookies are puffed and crinkled, about 15 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "These Days, School Lunch Hours Are More Like 15 Minutes",
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"content": "\u003cfigure id=\"attachment_74841\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee-1024x768.jpg\" alt=\"Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\" width=\"1024\" height=\"768\" class=\"size-large wp-image-74841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131204_atc_13.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101350/eric-westervelt\">Eric Westervelt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>It's lunchtime at Oakland High School in Oakland, Calif., and that means fence hoppers. Several kids wear mischievous grins as they speedily scale a 12-foot-high metal perimeter.\u003c/p>\n\u003cp>In theory, anyway, Oakland High is a \"closed campus.\" That's done in the interest of safety and security and to cut down on school-skipping. It means kids can't leave during school hours without parental consent, especially at lunchtime. But it doesn't stop several students from breaking out.\u003c/p>\n\u003cp>Inside the cafeteria the lines are long, and complaints about the food are as plentiful as the fence jumpers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today's lunch is \"popcorn chicken,\" potatoes and tamales. A plastic bowl with little packets of carrot sticks looks lonely.\u003c/p>\n\u003cp>The food is dry and burned, says freshman Mary Thomas. \"It's just nasty.\"\u003c/p>\n\u003cp>And junior Olivia Moore says the lines leave little time to actually eat and socialize.\u003c/p>\n\u003cp>\"I need more time because I eat slow and then, there's not enough free time,\" Moore says.\u003c/p>\n\u003cp>The school lunch \u003cem>hour\u003c/em> in America is a long-gone relic. At many public schools today, kids are lucky to get more than 15 minutes to eat. Some get even less time.\u003c/p>\n\u003cp>And parents and administrators are concerned that a lack of time to eat is unhealthful, especially given that about one-third of American kids are overweight or obese.\u003c/p>\n\u003cp>The American Academy of Pediatrics recommends that students get at least 20 minutes for lunch. But that means 20 minutes to actually sit down and eat — excluding time waiting in line or walking from class to cafeteria.\u003c/p>\n\u003cp>At Oakland High, over 80 percent of the students qualify for free or reduced-price lunch. And officially, students get about 40 minutes for the meal. But Jennifer LeBarre, Oakland Unified School District's nutrition services director, admits that the actual table time is far shorter. At times it's just 10 minutes.\u003c/p>\n\u003cp>\"I think it's a legitimate complaint that there's not enough time to eat,\" LeBarre says. \"If we are being asked to eat our lunch in 10 minutes, that's not enough for us. So I really think we need to really work more for the 20-minute table time.\"\u003c/p>\n\u003cp>Oakland High is hardly alone. In a wide-ranging \u003ca href=\"http://media.npr.org/documents/2013/dec/rwjf_npr_harvard_edpoll.pdf\" target=\"_blank\">new poll\u003c/a> by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health, 20 percent of parents of students from kindergarten through fifth grade surveyed said their child only gets 15 minutes or less to eat.\u003c/p>\n\u003cp>Ironically, relatively new federal school-nutrition guideline changes may be making the situation worse. Under federal rules, schools have to increase the availability and consumption of fruits and vegetables — among other changes. It's part of an effort to improve nutrition and combat childhood obesity.\u003c/p>\n\u003cp>But eating more healthful foods can take more time, LeBarre says. \"It's going to take longer to eat a salad than it will to eat french fries.\"\u003c/p>\n\u003cp>At many schools, lunch schedules aren't changing. Julia Bauscher, who is president of a national advocacy group called the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>, says administrators are under intense pressure to increase instruction time and boost standardized test scores. The lunch period is often the first place they look to steal time.\u003c/p>\n\u003cp>\"[They've] got to get in this many instructional minutes, and this is our expected annual yearly progress on the test,\" she says. \"You've got two important and competing priorities there.\"\u003c/p>\n\u003cp>Exacerbating the time crunch, nationally, is the reality that more students are taking part in the free or reduced-cost school lunch programs. Many schools are now adding free dinners as well under a new USDA dinner program launched this year. Bauscher is also the nutrition services director for Jefferson County Public Schools in Kentucky. She says in her area, 70 percent of the students are participating in meals programs — including free dinners for some.\u003c/p>\n\u003cp>\"We've got a higher number of students eligible for free and reduced meals than ever. So as more of them take advantage of those programs, you get longer food lines,\" she says.\u003c/p>\n\u003cp>Some possible solutions — such as adding lunch periods, more food stations or service workers or lengthening lunchtimes — can be costly. And many budget-strapped schools today simply don't want to risk the added price.\u003c/p>\n\u003cp>Nicola Edwards of \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a> says parents need to be central to any solution. Parents can't effectively preach to kids about healthful food and quality lunchtime, she says, and then model grabbing something unhealthful on the go.\u003c/p>\n\u003cp>\"Parents need to be modeling good eating behaviors, and not shoving food through the window in the back of the car as they're on their way to work or to school,\" Edwards says. \"Part of helping people is really making them understand the importance of eating and taking the time to eat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74841\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee-1024x768.jpg\" alt=\"Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\" width=\"1024\" height=\"768\" class=\"size-large wp-image-74841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101350/eric-westervelt\">Eric Westervelt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/04/248511038/these-days-school-lunch-hours-are-more-like-15-minutes\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>It's lunchtime at Oakland High School in Oakland, Calif., and that means fence hoppers. Several kids wear mischievous grins as they speedily scale a 12-foot-high metal perimeter.\u003c/p>\n\u003cp>In theory, anyway, Oakland High is a \"closed campus.\" That's done in the interest of safety and security and to cut down on school-skipping. It means kids can't leave during school hours without parental consent, especially at lunchtime. But it doesn't stop several students from breaking out.\u003c/p>\n\u003cp>Inside the cafeteria the lines are long, and complaints about the food are as plentiful as the fence jumpers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today's lunch is \"popcorn chicken,\" potatoes and tamales. A plastic bowl with little packets of carrot sticks looks lonely.\u003c/p>\n\u003cp>The food is dry and burned, says freshman Mary Thomas. \"It's just nasty.\"\u003c/p>\n\u003cp>And junior Olivia Moore says the lines leave little time to actually eat and socialize.\u003c/p>\n\u003cp>\"I need more time because I eat slow and then, there's not enough free time,\" Moore says.\u003c/p>\n\u003cp>The school lunch \u003cem>hour\u003c/em> in America is a long-gone relic. At many public schools today, kids are lucky to get more than 15 minutes to eat. Some get even less time.\u003c/p>\n\u003cp>And parents and administrators are concerned that a lack of time to eat is unhealthful, especially given that about one-third of American kids are overweight or obese.\u003c/p>\n\u003cp>The American Academy of Pediatrics recommends that students get at least 20 minutes for lunch. But that means 20 minutes to actually sit down and eat — excluding time waiting in line or walking from class to cafeteria.\u003c/p>\n\u003cp>At Oakland High, over 80 percent of the students qualify for free or reduced-price lunch. And officially, students get about 40 minutes for the meal. But Jennifer LeBarre, Oakland Unified School District's nutrition services director, admits that the actual table time is far shorter. At times it's just 10 minutes.\u003c/p>\n\u003cp>\"I think it's a legitimate complaint that there's not enough time to eat,\" LeBarre says. \"If we are being asked to eat our lunch in 10 minutes, that's not enough for us. So I really think we need to really work more for the 20-minute table time.\"\u003c/p>\n\u003cp>Oakland High is hardly alone. In a wide-ranging \u003ca href=\"http://media.npr.org/documents/2013/dec/rwjf_npr_harvard_edpoll.pdf\" target=\"_blank\">new poll\u003c/a> by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health, 20 percent of parents of students from kindergarten through fifth grade surveyed said their child only gets 15 minutes or less to eat.\u003c/p>\n\u003cp>Ironically, relatively new federal school-nutrition guideline changes may be making the situation worse. Under federal rules, schools have to increase the availability and consumption of fruits and vegetables — among other changes. It's part of an effort to improve nutrition and combat childhood obesity.\u003c/p>\n\u003cp>But eating more healthful foods can take more time, LeBarre says. \"It's going to take longer to eat a salad than it will to eat french fries.\"\u003c/p>\n\u003cp>At many schools, lunch schedules aren't changing. Julia Bauscher, who is president of a national advocacy group called the \u003ca href=\"http://www.schoolnutrition.org/\">School Nutrition Association\u003c/a>, says administrators are under intense pressure to increase instruction time and boost standardized test scores. The lunch period is often the first place they look to steal time.\u003c/p>\n\u003cp>\"[They've] got to get in this many instructional minutes, and this is our expected annual yearly progress on the test,\" she says. \"You've got two important and competing priorities there.\"\u003c/p>\n\u003cp>Exacerbating the time crunch, nationally, is the reality that more students are taking part in the free or reduced-cost school lunch programs. Many schools are now adding free dinners as well under a new USDA dinner program launched this year. Bauscher is also the nutrition services director for Jefferson County Public Schools in Kentucky. She says in her area, 70 percent of the students are participating in meals programs — including free dinners for some.\u003c/p>\n\u003cp>\"We've got a higher number of students eligible for free and reduced meals than ever. So as more of them take advantage of those programs, you get longer food lines,\" she says.\u003c/p>\n\u003cp>Some possible solutions — such as adding lunch periods, more food stations or service workers or lengthening lunchtimes — can be costly. And many budget-strapped schools today simply don't want to risk the added price.\u003c/p>\n\u003cp>Nicola Edwards of \u003ca href=\"http://cfpa.net/\">California Food Policy Advocates\u003c/a> says parents need to be central to any solution. Parents can't effectively preach to kids about healthful food and quality lunchtime, she says, and then model grabbing something unhealthful on the go.\u003c/p>\n\u003cp>\"Parents need to be modeling good eating behaviors, and not shoving food through the window in the back of the car as they're on their way to work or to school,\" Edwards says. \"Part of helping people is really making them understand the importance of eating and taking the time to eat.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"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?",
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"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",
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"politicalbreakdown": {
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"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.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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