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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50523\">\u003c/a>\u003c/p>\n\u003cp>Nothing quite embodies the spirit of Halloween like the Jack-o'-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It's also a symbol of fall harvest and that winter will soon be amongst us. But did you know, \u003ca href=\"http://en.wikipedia.org/wiki/Jack-o%27-lantern\">the pumpkin was not the original carved vegetable\u003c/a> for this time of year--it was the turnip! \u003c/p>\n\u003cp>But I digress, let's get to the pumpkin carving!\u003c/p>\n\u003cp>\u003cstrong>How To Carve A Pumpkin\u003c/strong>\u003c/p>\n\u003cp>https://youtu.be/1QtCRPDI31Q\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cut a hole in the bottom of the pumpkin. It is best to do this around the area where the gourd sits flush with a flat surface. A lot of people do this around the top of the pumpkin but I prefer the bottom for a few reasons. For one, I like the aesthetic of not seeing where I gutted the thing. It adds a little mystery to it. Secondly, I find it easier to light the jack-o'-lantern if I can place the candle then cover it with the pumpkin. Reaching down in, I always burn myself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6449.jpg\" alt=\"Removing the bottom of a pumpkin\" title=\"Removing the bottom of a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50521\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6455.jpg\" alt=\"Pumpkin guts\" title=\"Pumpkin guts\" width=\"560\" class=\"alignnone size-full wp-image-50520\">\u003c/a>\u003c/p>\n\u003cp>2. Remove all of the seeds and guts (eww!), saving them for later. We are going to roast those seeds! This is the worst part of this job. Pumpkin innards are just disgusting, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6465.jpg\" alt=\"Cleaned out pumpkin\" title=\"Cleaned out pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50519\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6470.jpg\" alt=\"Pumpkin seeds and guts\" title=\"Pumpkin seeds and guts\" width=\"560\" class=\"alignnone size-full wp-image-50518\">\u003c/a>\u003c/p>\n\u003cp>3. Using a dry erase marker or washable marker, sketch your jack-o'-lantern design onto the pumpkin. DO NOT use a sharpie! A washable marker allows you to make mistakes and redraw your design if need be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6482.jpg\" alt=\"Stenciling a pumpkin to carve it\" title=\"Stenciling a pumpkin to carve it\" width=\"560\" class=\"alignnone size-full wp-image-50517\">\u003c/a>\u003c/p>\n\u003cp>4. Using a flexible and serrated blade, slowly cut your design into the pumpkin. The more creative your design is, the slower you will need to execute this process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6490.jpg\" alt=\"Carving a pumpkin\" title=\"Carving a pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50516\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6506.jpg\" alt=\"Carved pumpkin\" title=\"Carved pumpkin\" width=\"560\" class=\"alignnone size-full wp-image-50515\">\u003c/a>\u003c/p>\n\u003cp>5. Using that same blade, remove the excess pumpkin flesh around your design. This will allow more light to shine through to show off your design. \u003c/p>\n\u003cp>6. To illuminate your pumpkin, use a tea light candle. I find these give off just enough light, burn for the right amount of time and are the least messy. \u003c/p>\n\u003cp>Happy Halloween!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6535.jpg\" alt=\"Jack O Lantern\" title=\"Jack O Lantern\" width=\"560\" class=\"alignnone size-full wp-image-50522\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alice Waters Partners with Hyatt on Organic Kids' Menu",
"title": "Alice Waters Partners with Hyatt on Organic Kids' Menu",
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"content": "\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/A1MEvHLiWOA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>In her first large-scale corporate collaboration, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> has joined forces with the \u003ca href=\"http://www.hyattfood.com/\">Hyatt Hotel\u003c/a> chain to provide an organic children’s menu at full-service Hyatt's in the United States, Canada, and the Caribbean. At a press conference Tuesday at the \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard in Berkeley\u003c/a> Waters, surrounded by baskets of fresh bounty from the garden, and representatives from Hyatt -- including local hotel chefs -- talked up this nascent edible experiment while students prepped produce from the new menu for lunch guests.\u003c/p>\n\u003cp>Waters initially turned down the hotel chain. Undeterred, Hyatt food folk continued to court her and impressed the \u003ca href=\"https://www.facebook.com/pages/Chez-Panisse/111788775526516\">Chez Panisse\u003c/a> founder with their commitment to offering guests quality eats. She made it clear that she wouldn't compromise on a local, organic, seasonal menu. And that's how this unlikely alliance formed. Waters sees the partnership as an opportunity to work with a big institutional setting on the tricky distribution end, including sourcing farm fresh organic food in parts of the country not blessed with California's year-round growing season. Hyatt made a generous donation to the school food reformer's \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, said Waters, ($50,000 it turns out). In exchange, Waters agreed to lend her name, expertise, and food philosophy to the evolving edible hotel program. \u003c/p>\n\u003cp>Hyatt was already reworking its menus before Waters came on board. Feedback from hotel customers revealed that travelers want to maintain a healthy regimen when they're away from home, said Susan Terry, vice president of culinary operations for Hyatt Hotels and Resorts In North America. The hotel chain's kitchen staff took note. The company's culinary philosophy boils down to: \u003ca href=\"http://www.hyattfood.com/\">Food. Thoughtfully Sourced. Carefully Served.\u003c/a> -- promoting healthy people, a healthy planet and healthy communities. Developed in association with the \u003ca href=\"http://www.ahealthieramerica.org/#!/home\">Partnership for a Healthier America\u003c/a>, Hyatt's edible offerings also feature the recently launched “For Kids By Kids” menu tasted, tested, and approved by the younger set.\u003c/p>\n\u003cp>Given the farm-to-table pioneer's long-term focus on feeding children well, it made sense for Waters to concentrate on elevating the kids' food first for Hyatt. Waters and her team designed the prix fixe menu, a simple, three-course dinner, consisting of a salad, chicken entree, and dessert -- made with all organic ingredients, natch. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alice-waters560c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alice-waters560c.jpg\" alt=\"Alice Waters with kids in edible schoolyard program \" title=\"Alice Waters with kids in edible schoolyard program \" width=\"560\" height=\"304\" class=\"alignnone size-full wp-image-48228\">\u003c/a>\u003c/p>\n\u003cp>Here's what kids holed up in Hyatt's can find on the recently rolled out summer menu courtesy of the grand dame of the delicious revolution:\u003c/p>\n\u003cp> \u003cstrong>Romaine Lettuce Hearts, Carrot Curls, and a Radish Rose with Lemon Vinaigrette for Dipping\u003c/strong>\u003cbr>\n“Contrary to prevailing beliefs, getting kids to eat vegetables is not difficult. We simply have to meet their most basic impulses: to eat something that is engaging and that tastes delicious,” said Waters. “The aliveness of textures and colors, makes this universally appealing to kids.” As for the names, the Berkeley restaurateur was seeking something both \"poetic and fanciful.\"\u003c/p>\n\u003cp> \u003cstrong>Grilled Chicken with Pesto Sauce, Roasted Potatoes and Cherry Tomatoes\u003c/strong>\u003cbr>\n “This is a dish of simple grilled and roasted ingredients. The trick with something so straightforward is to be confident that the ingredients are the best that they can be, said Waters, what she terms \"capturing the moment of ripeness.\"\u003c/p>\n\u003cp> \u003cstrong>Strawberry and Orange Slices served with a Sweet Juice in a Real Orange\u003c/strong>\u003cbr>\n “The goal here is to appeal to kids’ imagination about ‘dessert,’ without feeding them unhealthy, sugary food,” explained Waters. “A real orange cup filled with perfectly sliced ripe fruit feels special, and the juice is made with a touch of honey to sweeten it.” The lemon verbena garnish adds a whimsical, unexpected, and fragrant touch, designed to \"educate the senses,\" another of the sustainable food icon's frequent catchphrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dessert-hyatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dessert-hyatt.jpg\" alt=\"Dessert at the Hyatt\" title=\"Dessert at the Hyatt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48219\">\u003c/a>\u003cbr>\n\u003cem>Photo: Courtesy Hyatt\u003c/em>\u003c/p>\n\u003cp>Since Waters is promising a seasonal menu, the dishes on offer will change and rotate, likely three to four times a year. \"We have to dream up what we're going to do for winter,\" said Waters, acknowledging that sourcing organic ingredients will be more challenging in colder climates in the upcoming months.\u003c/p>\n\u003cp>The Grand Hyatt in San Francisco has begun serving the summer menu. Initially, said executive chef Ian Libberton, there was some resistance among young ones when they couldn't find chicken nuggets on the menu. Libberton understood, since his own son is a chicken fingers fiend. But he is looking at the long haul both personally and professionally and knows that switching to serving unbreaded, organic chicken is a sound move. \"My kid is already a convert and our youngest guests are coming on board too,\" he said. \"We're not sacrificing flavor over health, so it's a win-win.\" Terry added: \"It's not kid food, it's adult food appropriately portioned, well seasoned, and fresh.\"\u003c/p>\n\u003cp>Of course, it remains to be seen whether the littlest guests stage a delicious revolution of their own: Demanding the return of the chicken nugget or skipping salad and forgoing fruit in favor of a more indulgent dessert, say, hot chocolate fudge sundaes.\u003c/p>\n\u003cp>Whether or not the hotel culinary program is a success, one thing is certain: Waters shows no sign of slowing down on her crusade to feed all America's children wholesome meals. \u003c/p>\n\u003cp>What's next: Will Waters sponsor organic salad bars in \u003ca href=\"http://www.walmart.com/cp/Fresh-Food/1071964?fromPageCatId=976793\">Walmart stores\u003c/a> around the country? She hasn't been asked, Waters told Bay Area Bites. But, corporate honchos take note, she's open to collaborating with other institutions committed to sourcing organic, seasonal food and paying farmers and their workers a fair price for their products. The time is ripe, she argued, for such alliances.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Update:\u003c/em>\u003c/strong> Speaking of fair prices: Hyatt is the focus of a \u003ca href=\"http://travel.usatoday.com/hotels/post/2012/07/union-leaders-call-for-a-boycott-of-hyatt-hotels/810125/1\">global boycott by union leaders\u003c/a> protesting the international hotel chain's wages and work conditions for housekeeping staff.\u003c/p>\n\n",
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"excerpt": "In an unexpected alliance, real food restaurateur Alice Waters has teamed up with the Hyatt Corporation to improve the children's menus of the hotel chain. Sarah Henry reports.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/A1MEvHLiWOA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>In her first large-scale corporate collaboration, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> has joined forces with the \u003ca href=\"http://www.hyattfood.com/\">Hyatt Hotel\u003c/a> chain to provide an organic children’s menu at full-service Hyatt's in the United States, Canada, and the Caribbean. At a press conference Tuesday at the \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard in Berkeley\u003c/a> Waters, surrounded by baskets of fresh bounty from the garden, and representatives from Hyatt -- including local hotel chefs -- talked up this nascent edible experiment while students prepped produce from the new menu for lunch guests.\u003c/p>\n\u003cp>Waters initially turned down the hotel chain. Undeterred, Hyatt food folk continued to court her and impressed the \u003ca href=\"https://www.facebook.com/pages/Chez-Panisse/111788775526516\">Chez Panisse\u003c/a> founder with their commitment to offering guests quality eats. She made it clear that she wouldn't compromise on a local, organic, seasonal menu. And that's how this unlikely alliance formed. Waters sees the partnership as an opportunity to work with a big institutional setting on the tricky distribution end, including sourcing farm fresh organic food in parts of the country not blessed with California's year-round growing season. Hyatt made a generous donation to the school food reformer's \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, said Waters, ($50,000 it turns out). In exchange, Waters agreed to lend her name, expertise, and food philosophy to the evolving edible hotel program. \u003c/p>\n\u003cp>Hyatt was already reworking its menus before Waters came on board. Feedback from hotel customers revealed that travelers want to maintain a healthy regimen when they're away from home, said Susan Terry, vice president of culinary operations for Hyatt Hotels and Resorts In North America. The hotel chain's kitchen staff took note. The company's culinary philosophy boils down to: \u003ca href=\"http://www.hyattfood.com/\">Food. Thoughtfully Sourced. Carefully Served.\u003c/a> -- promoting healthy people, a healthy planet and healthy communities. Developed in association with the \u003ca href=\"http://www.ahealthieramerica.org/#!/home\">Partnership for a Healthier America\u003c/a>, Hyatt's edible offerings also feature the recently launched “For Kids By Kids” menu tasted, tested, and approved by the younger set.\u003c/p>\n\u003cp>Given the farm-to-table pioneer's long-term focus on feeding children well, it made sense for Waters to concentrate on elevating the kids' food first for Hyatt. Waters and her team designed the prix fixe menu, a simple, three-course dinner, consisting of a salad, chicken entree, and dessert -- made with all organic ingredients, natch. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alice-waters560c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alice-waters560c.jpg\" alt=\"Alice Waters with kids in edible schoolyard program \" title=\"Alice Waters with kids in edible schoolyard program \" width=\"560\" height=\"304\" class=\"alignnone size-full wp-image-48228\">\u003c/a>\u003c/p>\n\u003cp>Here's what kids holed up in Hyatt's can find on the recently rolled out summer menu courtesy of the grand dame of the delicious revolution:\u003c/p>\n\u003cp> \u003cstrong>Romaine Lettuce Hearts, Carrot Curls, and a Radish Rose with Lemon Vinaigrette for Dipping\u003c/strong>\u003cbr>\n“Contrary to prevailing beliefs, getting kids to eat vegetables is not difficult. We simply have to meet their most basic impulses: to eat something that is engaging and that tastes delicious,” said Waters. “The aliveness of textures and colors, makes this universally appealing to kids.” As for the names, the Berkeley restaurateur was seeking something both \"poetic and fanciful.\"\u003c/p>\n\u003cp> \u003cstrong>Grilled Chicken with Pesto Sauce, Roasted Potatoes and Cherry Tomatoes\u003c/strong>\u003cbr>\n “This is a dish of simple grilled and roasted ingredients. The trick with something so straightforward is to be confident that the ingredients are the best that they can be, said Waters, what she terms \"capturing the moment of ripeness.\"\u003c/p>\n\u003cp> \u003cstrong>Strawberry and Orange Slices served with a Sweet Juice in a Real Orange\u003c/strong>\u003cbr>\n “The goal here is to appeal to kids’ imagination about ‘dessert,’ without feeding them unhealthy, sugary food,” explained Waters. “A real orange cup filled with perfectly sliced ripe fruit feels special, and the juice is made with a touch of honey to sweeten it.” The lemon verbena garnish adds a whimsical, unexpected, and fragrant touch, designed to \"educate the senses,\" another of the sustainable food icon's frequent catchphrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dessert-hyatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dessert-hyatt.jpg\" alt=\"Dessert at the Hyatt\" title=\"Dessert at the Hyatt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48219\">\u003c/a>\u003cbr>\n\u003cem>Photo: Courtesy Hyatt\u003c/em>\u003c/p>\n\u003cp>Since Waters is promising a seasonal menu, the dishes on offer will change and rotate, likely three to four times a year. \"We have to dream up what we're going to do for winter,\" said Waters, acknowledging that sourcing organic ingredients will be more challenging in colder climates in the upcoming months.\u003c/p>\n\u003cp>The Grand Hyatt in San Francisco has begun serving the summer menu. Initially, said executive chef Ian Libberton, there was some resistance among young ones when they couldn't find chicken nuggets on the menu. Libberton understood, since his own son is a chicken fingers fiend. But he is looking at the long haul both personally and professionally and knows that switching to serving unbreaded, organic chicken is a sound move. \"My kid is already a convert and our youngest guests are coming on board too,\" he said. \"We're not sacrificing flavor over health, so it's a win-win.\" Terry added: \"It's not kid food, it's adult food appropriately portioned, well seasoned, and fresh.\"\u003c/p>\n\u003cp>Of course, it remains to be seen whether the littlest guests stage a delicious revolution of their own: Demanding the return of the chicken nugget or skipping salad and forgoing fruit in favor of a more indulgent dessert, say, hot chocolate fudge sundaes.\u003c/p>\n\u003cp>Whether or not the hotel culinary program is a success, one thing is certain: Waters shows no sign of slowing down on her crusade to feed all America's children wholesome meals. \u003c/p>\n\u003cp>What's next: Will Waters sponsor organic salad bars in \u003ca href=\"http://www.walmart.com/cp/Fresh-Food/1071964?fromPageCatId=976793\">Walmart stores\u003c/a> around the country? She hasn't been asked, Waters told Bay Area Bites. But, corporate honchos take note, she's open to collaborating with other institutions committed to sourcing organic, seasonal food and paying farmers and their workers a fair price for their products. The time is ripe, she argued, for such alliances.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Update:\u003c/em>\u003c/strong> Speaking of fair prices: Hyatt is the focus of a \u003ca href=\"http://travel.usatoday.com/hotels/post/2012/07/union-leaders-call-for-a-boycott-of-hyatt-hotels/810125/1\">global boycott by union leaders\u003c/a> protesting the international hotel chain's wages and work conditions for housekeeping staff.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "KQED's Forum: How Nutritious are Calif. School Lunches?",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/SchoolLunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/SchoolLunch.jpg\" alt=\"School Lunch. Photo: Getty\" title=\"School Lunch. Photo: Getty\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-45847\">\u003c/a>On July 1, new federal regulations went into effect to make your child's school lunch more nutritious, like adding additional fresh fruits and vegetables. After the usual pizza and chicken nuggets, it sounds like needed change. But are schools ready? According to research from California Watch, 60 percent of schools in the state have trouble meeting the old nutrition requirements. How will they get up to speed?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207090900\">Original Broadcast:\u003c/a> Mon, Jul 9, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207090900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207090900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/07/20120709aforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Sandip Kaur, Acting Director of the \u003ca href=\"http://www.cde.ca.gov/ls/nu/\">Nutrition Services Division of the California Department of Education\u003c/a>\u003c/li>\n\u003cli>Jennifer LeBarre, \u003ca href=\"http://publicportal.ousd.k12.ca.us/19941081118021697/site/default.asp\">Nutrition Services Director for Oakland Unified School District\u003c/a>\u003c/li>\n\u003cli>Janey Thornton, Deputy Undersecretary of the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=missionarea_FNC.xml&x=16&y=9\">USDA's Food, Nutrition and Consumer Services\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://californiawatch.org/user/eleanor-yang-su\">Eleanor Yang Su\u003c/a>, Contributor for \u003ca href=\"http://californiawatch.org/\">California Watch\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://californiawatch.org/k-12/school-lunches-missing-mark-nutrition-standards-16906\">School Lunches Missing the Mark for Nutrition Standards\u003c/a> : from California Watch\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "On July 1, new federal regulations went into effect to make your child's school lunch more nutritious, like adding additional fresh fruits and vegetables. After the usual pizza and chicken nuggets, it sounds like needed change. But are schools ready? According to research from California Watch, 60 percent of schools in the state have trouble meeting the old nutrition requirements. How will they get up to speed?\r\n",
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"description": "On July 1, new federal regulations went into effect to make your child's school lunch more nutritious, like adding additional fresh fruits and vegetables. After the usual pizza and chicken nuggets, it sounds like needed change. But are schools ready? According to research from California Watch, 60 percent of schools in the state have trouble meeting the old nutrition requirements. How will they get up to speed?\r\n",
"title": "KQED's Forum: How Nutritious are Calif. School Lunches? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/SchoolLunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/SchoolLunch.jpg\" alt=\"School Lunch. Photo: Getty\" title=\"School Lunch. Photo: Getty\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-45847\">\u003c/a>On July 1, new federal regulations went into effect to make your child's school lunch more nutritious, like adding additional fresh fruits and vegetables. After the usual pizza and chicken nuggets, it sounds like needed change. But are schools ready? According to research from California Watch, 60 percent of schools in the state have trouble meeting the old nutrition requirements. How will they get up to speed?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207090900\">Original Broadcast:\u003c/a> Mon, Jul 9, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207090900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207090900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Sandip Kaur, Acting Director of the \u003ca href=\"http://www.cde.ca.gov/ls/nu/\">Nutrition Services Division of the California Department of Education\u003c/a>\u003c/li>\n\u003cli>Jennifer LeBarre, \u003ca href=\"http://publicportal.ousd.k12.ca.us/19941081118021697/site/default.asp\">Nutrition Services Director for Oakland Unified School District\u003c/a>\u003c/li>\n\u003cli>Janey Thornton, Deputy Undersecretary of the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=missionarea_FNC.xml&x=16&y=9\">USDA's Food, Nutrition and Consumer Services\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://californiawatch.org/user/eleanor-yang-su\">Eleanor Yang Su\u003c/a>, Contributor for \u003ca href=\"http://californiawatch.org/\">California Watch\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://californiawatch.org/k-12/school-lunches-missing-mark-nutrition-standards-16906\">School Lunches Missing the Mark for Nutrition Standards\u003c/a> : from California Watch\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\"",
"title": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/suffering-succotash300.jpg\" alt=\"Suffering Succotash\" title=\"Suffering Succotash\" width=\"300\" height=\"469\" class=\"alignleft size-full wp-image-45383\">\u003c/a>For picky eaters worldwide, longtime \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger Stephanie V.W. Lucianovic’s first book, \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate,\"\u003c/a> will generate a collective fist-pump. “See? See? We’re not crazy!” I can imagine them shouting, slamming the book down among doubters at the dinner tables where they’ve been made to feel like freaks for their whole lives. \u003c/p>\n\u003cp>Then, for a non-picky eater like me, reading \"Suffering Succotash\" is a necessary, if guilt-inducing wake-up call: all those picky eaters I’ve known and rolled my eyes over are not necessarily passive-aggressive control freaks who enjoy wielding power at the dinner table, nor are they xenophobes or any of the other horrible things I’m sure I’ve subconsciously assumed about them. Rather, they are just like anyone else who is not in entire control of their own body. \u003c/p>\n\u003cp>Fortunately, Stephanie delivers the news with such aplomb and humor that I didn’t wind up self-flagellating with a garland of raisins for too long. There are many laugh-out loud moments in the book -- only Stephanie could write a diatribe on her mother’s nose for cat pee, after all -- but just as important, there’s more than a little something for everyone in the book (after all, everyone eats), including an introduction to the little known “sixth taste”; what tests are necessary to maybe identify a true “super taster”; useful differentiations between “lying picky eaters” and “honest picky eaters”; why from a bio-evolutionary perspective picky eating might well be advantageous; and how many a picky eater, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">Stephanie included\u003c/a>, can wind up morphing into a full-blown foodie. Oh, and some kick-ass recipes (I’ve already made Stephanie’s standby \u003ca href=\"http://www.food52.com/recipes/2625_roasted_broccoli_with_smoked_paprika_vinaigrette_and_marcona_almonds\">roasted broccoli\u003c/a>, originally from Food 52, and I’m moving on tonight to her \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/12/okra-ok/\">sautéed okra\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>What follows is a Q & A with Stephanie. \u003cem>Full disclosure:\u003c/em> I’m mentioned in her acknowledgements due to a quick allusion in \"Suffering Succotash\" to just how vain I am about my bookshelves, a characteristic I hope at least I gain points for at least being honest about it, just like an “honest picky eater.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic500.jpg\" alt=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" title=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" width=\"500\" height=\"467\" class=\"alignnone size-full wp-image-45385\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic. Photo: Sam Breach\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The title of your book, \"Suffering Succotash,\" is so perfect and so smart. Did you struggle to come up with that title, or did it just come to you in a flash one day?\u003c/strong>\u003c/p>\n\u003cp>I was simply brainstorming titles and subtitles one day, and among other less inspiring results like \"Confessions of a Picky Eater\" and \"From Picky to Foodie, My Painful Journey of Food Waste,\" I scribbled down \"Suffering Succotash.\" It was just working title for a long time, totally a placeholder, and I didn't want to get too attached to it. Given that it is the trademark expression of Loony Tunes' Sylvester the Cat, I really didn't think we'd be allowed to use it for the book. Luckily for me, it turns out that not even the Warner Brothers folks can lay original claim to \"Suffering Succotash,\" because it's a minced oath, which is an expression that the devout came up when they needed to swear but didn't particularly feel like going to Hell. \"Suffering Succotash\" is the de-brimstoned version of \"Suffering Savior\" -- just as \"Gosh\" or \"Golly\" subs in for \"God.\" Other lesser known minced oaths include \"Cheese and rice\" for \"Jesus Christ,\" \"Gadzooks\" for \"Gods hooks,\" which refers to the nails on Christ's cross, and \"criminy\" for \"Christ's money,\" aka the thirty pieces of silver Judas pocketed to betray Jesus. You know, good fun. \u003c/p>\n\u003cp>\u003cstrong>You take such care in the book to make clear that for picky eaters, it's not so much that they won't eat certain foods, but more that they can't -- a very important distinction and one that takes non-picky eaters like me by surprise and leaves us feeling a bit like we've been horribly insensitive and ignorant. What are other important \"takeaway\" messages about picky eaters that you think non-picky eaters really must know?\u003c/strong>\u003c/p>\n\u003cp>Being a picky eater is not fun. In fact, it really sucks. It sucks to be scared of restaurants, it sucks to get anxious when traveling in foreign locations, it sucks to avoid family gatherings, but what sucks the most is the shame and embarrassment picky eaters carry. Picky eating is not a choice. Picky eaters are not being whiny or high maintenance or xenophobic, they are reacting to their instincts, their biology, their genetics, and their past experiences.\u003c/p>\n\u003cp>Also, people have varying success when it comes to \"getting over\" picky eating. Just because some people do doesn't mean all can. I'd really like non-picky eaters to think of foods they really hate and imagine what life would be like for them if those foods were the only foods out there. Food preferences are subjective, just like music preferences. You wouldn't call me whiny, high maintenance, or tween-o-phobic just because I don't like \u003ca href=\"http://www.mileycyrus.com/\">Miley Cyrus\u003c/a>, would you?\u003c/p>\n\u003cp>No one would choose to be a picky eater. \u003c/p>\n\u003cp>\u003cstrong>What about picky eating in other cultures, specifically in ones where there is far less variety in terms of diet? Are there picky eaters everywhere, no matter what the choices and culture, or is it possible that picky eating is something of a reaction to abundance?\u003c/strong>\u003c/p>\n\u003cp>I can only hypothesize since it’s not my area of expertise, but statistically speaking, it stands to reason that when you have a large variety of choices the chances are pretty favorable that there are going to be some things you don't like. It used to be that grocery stores carried one kind of cheese or one variety of tomato, but today we theoretically have access to a larger variety of food than we ever did before, so it makes sense people aren't going to like every piece of fruit or slice of cheese out there. This is also why I question the idea that picky eating is on the rise among children or if it's simply that we now have so many more foods that have the potential to be disliked.\u003c/p>\n\u003cp>I think it's also safe to say that there are people all around the world who like some foods and dislike other foods; that's just biology, access, or life experience. Whether those dislikes translate into \"picky eating\" as we define it is not something I can say definitively. Anecdotally, my father grew up poor, and it never occurred to him not to eat the food that was put in front of him. He may not have liked everything, but he ate it anyway. \u003c/p>\n\u003cp>\u003cstrong>To non-picky eaters, until they read your book, it seems strange that an entire book could be devoted to picky eating. At what point did you know that you had an entire book’s worth of material on picky eating?\u003c/strong>\u003c/p>\n\u003cp>I always knew I had a lot to say and many stories to tell but what I didn't know was the sheer amount of information I'd be able to dig up that could explain so many things, like why always defaulting to \"let's talk about Supertasters\" when talking about picky eaters is often inaccurate and a dead end. The deeper into my research I burrowed, the more information I found and the more fascinated I became with the topic. There were so many instances of, \"Yes! This explains SO MUCH!\" Like how the horror some picky eaters have of foods touching can be related to the Borgia \"We Live to Poison\" Family and extended to the idea that picky eaters will inherit the universe. Or how a chance encounter with Hare Krishna beliefs combined with something \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> once told me turned into a quick and painless session of family therapy that would probably resonate with other picky eaters. I could go on and on about lemonade and skunk smells and picky eaters in the Bible being killed off by plagues, but I'll save space and encourage people to just read the book.\u003c/p>\n\u003cp>\u003cstrong>Your book is in some ways a manifesto for picky eaters, and you even suggest that picky eaters \"stand proud.\" Tell us a bit more about what you mean by that.\u003c/strong>\u003c/p>\n\u003cp>Hah! I originally thought of my exhort to \"stand picky, stand proud\" as a battle cry, but I like the idea of writing an entire manifesto. Makes me sound like I\"m holed up in a bunker somewhere plotting mass raisin deaths.\u003c/p>\n\u003cp>What I mean by \"stand picky, stand proud\" is to not be ashamed of who you are. If you are picky, so be it. Own it. Realize it's not your fault, that it's out of your control, and that anyone who hassles you can read my book to educate themselves on the facts of picky eating and hopefully gain a modicum of empathy. \u003c/p>\n\u003cp>\"Suffering Succotash\" is the first book written by a picky eater for picky eaters, and part of my mission in writing it and getting all this research, information, and shared experiences out there is to, as I say in the book, give picky eaters their day in the sun. It's time someone told their story and put a kibosh on all those \"picky eaters are sooooo annoying\" articles that get written every holiday season.\u003c/p>\n\u003cp>\u003cstrong>Imagine for a moment that you are sent off to a desert island for three months, and your only food supplies to keep you going for those three months are the foods you’ve declared in \"Suffering Succotash\" you hate most: raisins, bananas, oatmeal, cream of wheat, grits, polenta, the skin of tomatoes, caviar, offal, cooked green peppers, cooked green beans, particular fish, figs, dates, particular melons, stews, braises, gelatinous desserts, rabbit, veal, dill, black licorice, tarragon, lemongrass, coleslaw, mozzarella cheese, mayonnaise, rice pudding, particular leafy greens, cooked cherries, fruit flavored chocolate, fried rice with peas and carrots, tapioca, cream sauces, and grape leaves and seaweed. What would you do?\u003c/strong>\u003c/p>\n\u003cp>Starve. No, I'm kidding. That's the list of foods I prefer not to have in my mouth if I had the choice. However since I've overcome my hatred of so many other things, I'm pretty confident I would do okay on a weird-ass island that managed to produce cream of wheat AND mayonnaise with minimal gagging. But not raisins. Raisins are pure evil.\u003c/p>\n\u003cp>I guess I would just have to get myself in \"I eat this or I die\" mindset. It would be a far more powerful motivator than trying to impress my boyfriend, which was my original impetus for getting over certain food hates. I would take deep breaths and try relax. I would have to forget the whole \"marooned on a desert island with no hope of rescue\" thing, which would probably be at odds with the \"trying to relax\" thing.\u003c/p>\n\u003cp>In the face of certain death by starvation, I don't think it would be too difficult for anyone to eat the things one hates the most. I mean, people have drunk their own urine for survival!\u003c/p>\n\u003cp>\u003cstrong>Meet Stephanie in person and buy a copy of her book at one of these Bay Area events:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>July 9, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 10, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://bookpassage.com/event/stephanie-lucianovic-suffering-succotash-picky-eaters-quest-understand-why-we-hate-foods-we-ha\">Book Passage San Francisco\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 26, 2012\u003c/strong>\u003cbr>\nRead-Along, Live Chat, and Raisin Bash Session\u003cbr>\n\u003ca href=\"http://tomatonation.com/culture-and-criticism/tn-read-along-15-suffering-succotash/\">Tomato Nation\u003c/a>\u003cbr>\nOnline\u003cbr>\n5:30 PT/8:30 ET\u003c/p>\n\u003cp>\u003cstrong>August 26, 2012\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.paloaltojcc.org/events/2012/08/26/community-events/litquake-a-festival-of-books-ideas-community/\">Litquake Peninsula Mini-Fest\u003c/a>\u003cbr>\nOshman Family Jewish Community Center\u003cbr>\nPalo Alto, CA\u003cbr>\n5:00 PM\u003c/p>\n\u003cp>\u003cstrong>August 29, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.keplers.com/keplers-events-coming-soon\">Kepler's Books\u003c/a>\u003cbr>\nMenlo Park, CA\u003cbr>\n7:00 PM\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>September 13, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.tylerflorence.com/\">The Tyler Florence Shops\u003c/a>\u003cbr>\nMill Valley, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cul>\n\u003cstrong>\"The Picky Years\" BAB Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">The Picky Years\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/03/the-picky-years-part-the-second/\">The Picky Years, Part the Second \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/10/the-picky-years-the-final-chapter/\">The Picky Years: The Final Chapter\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Stephanie V.W. Lucianovic dishes the real scoop on picky eaters in her book \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\" with a generous side of belly laughs. A manifesto for picky eaters, and an explainer for omnivores!\r\n",
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"description": "Stephanie V.W. Lucianovic dishes the real scoop on picky eaters in her book "Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate" with a generous side of belly laughs. A manifesto for picky eaters, and an explainer for omnivores!\r\n",
"title": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\" | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/suffering-succotash300.jpg\" alt=\"Suffering Succotash\" title=\"Suffering Succotash\" width=\"300\" height=\"469\" class=\"alignleft size-full wp-image-45383\">\u003c/a>For picky eaters worldwide, longtime \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger Stephanie V.W. Lucianovic’s first book, \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate,\"\u003c/a> will generate a collective fist-pump. “See? See? We’re not crazy!” I can imagine them shouting, slamming the book down among doubters at the dinner tables where they’ve been made to feel like freaks for their whole lives. \u003c/p>\n\u003cp>Then, for a non-picky eater like me, reading \"Suffering Succotash\" is a necessary, if guilt-inducing wake-up call: all those picky eaters I’ve known and rolled my eyes over are not necessarily passive-aggressive control freaks who enjoy wielding power at the dinner table, nor are they xenophobes or any of the other horrible things I’m sure I’ve subconsciously assumed about them. Rather, they are just like anyone else who is not in entire control of their own body. \u003c/p>\n\u003cp>Fortunately, Stephanie delivers the news with such aplomb and humor that I didn’t wind up self-flagellating with a garland of raisins for too long. There are many laugh-out loud moments in the book -- only Stephanie could write a diatribe on her mother’s nose for cat pee, after all -- but just as important, there’s more than a little something for everyone in the book (after all, everyone eats), including an introduction to the little known “sixth taste”; what tests are necessary to maybe identify a true “super taster”; useful differentiations between “lying picky eaters” and “honest picky eaters”; why from a bio-evolutionary perspective picky eating might well be advantageous; and how many a picky eater, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">Stephanie included\u003c/a>, can wind up morphing into a full-blown foodie. Oh, and some kick-ass recipes (I’ve already made Stephanie’s standby \u003ca href=\"http://www.food52.com/recipes/2625_roasted_broccoli_with_smoked_paprika_vinaigrette_and_marcona_almonds\">roasted broccoli\u003c/a>, originally from Food 52, and I’m moving on tonight to her \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/12/okra-ok/\">sautéed okra\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>What follows is a Q & A with Stephanie. \u003cem>Full disclosure:\u003c/em> I’m mentioned in her acknowledgements due to a quick allusion in \"Suffering Succotash\" to just how vain I am about my bookshelves, a characteristic I hope at least I gain points for at least being honest about it, just like an “honest picky eater.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic500.jpg\" alt=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" title=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" width=\"500\" height=\"467\" class=\"alignnone size-full wp-image-45385\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic. Photo: Sam Breach\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>The title of your book, \"Suffering Succotash,\" is so perfect and so smart. Did you struggle to come up with that title, or did it just come to you in a flash one day?\u003c/strong>\u003c/p>\n\u003cp>I was simply brainstorming titles and subtitles one day, and among other less inspiring results like \"Confessions of a Picky Eater\" and \"From Picky to Foodie, My Painful Journey of Food Waste,\" I scribbled down \"Suffering Succotash.\" It was just working title for a long time, totally a placeholder, and I didn't want to get too attached to it. Given that it is the trademark expression of Loony Tunes' Sylvester the Cat, I really didn't think we'd be allowed to use it for the book. Luckily for me, it turns out that not even the Warner Brothers folks can lay original claim to \"Suffering Succotash,\" because it's a minced oath, which is an expression that the devout came up when they needed to swear but didn't particularly feel like going to Hell. \"Suffering Succotash\" is the de-brimstoned version of \"Suffering Savior\" -- just as \"Gosh\" or \"Golly\" subs in for \"God.\" Other lesser known minced oaths include \"Cheese and rice\" for \"Jesus Christ,\" \"Gadzooks\" for \"Gods hooks,\" which refers to the nails on Christ's cross, and \"criminy\" for \"Christ's money,\" aka the thirty pieces of silver Judas pocketed to betray Jesus. You know, good fun. \u003c/p>\n\u003cp>\u003cstrong>You take such care in the book to make clear that for picky eaters, it's not so much that they won't eat certain foods, but more that they can't -- a very important distinction and one that takes non-picky eaters like me by surprise and leaves us feeling a bit like we've been horribly insensitive and ignorant. What are other important \"takeaway\" messages about picky eaters that you think non-picky eaters really must know?\u003c/strong>\u003c/p>\n\u003cp>Being a picky eater is not fun. In fact, it really sucks. It sucks to be scared of restaurants, it sucks to get anxious when traveling in foreign locations, it sucks to avoid family gatherings, but what sucks the most is the shame and embarrassment picky eaters carry. Picky eating is not a choice. Picky eaters are not being whiny or high maintenance or xenophobic, they are reacting to their instincts, their biology, their genetics, and their past experiences.\u003c/p>\n\u003cp>Also, people have varying success when it comes to \"getting over\" picky eating. Just because some people do doesn't mean all can. I'd really like non-picky eaters to think of foods they really hate and imagine what life would be like for them if those foods were the only foods out there. Food preferences are subjective, just like music preferences. You wouldn't call me whiny, high maintenance, or tween-o-phobic just because I don't like \u003ca href=\"http://www.mileycyrus.com/\">Miley Cyrus\u003c/a>, would you?\u003c/p>\n\u003cp>No one would choose to be a picky eater. \u003c/p>\n\u003cp>\u003cstrong>What about picky eating in other cultures, specifically in ones where there is far less variety in terms of diet? Are there picky eaters everywhere, no matter what the choices and culture, or is it possible that picky eating is something of a reaction to abundance?\u003c/strong>\u003c/p>\n\u003cp>I can only hypothesize since it’s not my area of expertise, but statistically speaking, it stands to reason that when you have a large variety of choices the chances are pretty favorable that there are going to be some things you don't like. It used to be that grocery stores carried one kind of cheese or one variety of tomato, but today we theoretically have access to a larger variety of food than we ever did before, so it makes sense people aren't going to like every piece of fruit or slice of cheese out there. This is also why I question the idea that picky eating is on the rise among children or if it's simply that we now have so many more foods that have the potential to be disliked.\u003c/p>\n\u003cp>I think it's also safe to say that there are people all around the world who like some foods and dislike other foods; that's just biology, access, or life experience. Whether those dislikes translate into \"picky eating\" as we define it is not something I can say definitively. Anecdotally, my father grew up poor, and it never occurred to him not to eat the food that was put in front of him. He may not have liked everything, but he ate it anyway. \u003c/p>\n\u003cp>\u003cstrong>To non-picky eaters, until they read your book, it seems strange that an entire book could be devoted to picky eating. At what point did you know that you had an entire book’s worth of material on picky eating?\u003c/strong>\u003c/p>\n\u003cp>I always knew I had a lot to say and many stories to tell but what I didn't know was the sheer amount of information I'd be able to dig up that could explain so many things, like why always defaulting to \"let's talk about Supertasters\" when talking about picky eaters is often inaccurate and a dead end. The deeper into my research I burrowed, the more information I found and the more fascinated I became with the topic. There were so many instances of, \"Yes! This explains SO MUCH!\" Like how the horror some picky eaters have of foods touching can be related to the Borgia \"We Live to Poison\" Family and extended to the idea that picky eaters will inherit the universe. Or how a chance encounter with Hare Krishna beliefs combined with something \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> once told me turned into a quick and painless session of family therapy that would probably resonate with other picky eaters. I could go on and on about lemonade and skunk smells and picky eaters in the Bible being killed off by plagues, but I'll save space and encourage people to just read the book.\u003c/p>\n\u003cp>\u003cstrong>Your book is in some ways a manifesto for picky eaters, and you even suggest that picky eaters \"stand proud.\" Tell us a bit more about what you mean by that.\u003c/strong>\u003c/p>\n\u003cp>Hah! I originally thought of my exhort to \"stand picky, stand proud\" as a battle cry, but I like the idea of writing an entire manifesto. Makes me sound like I\"m holed up in a bunker somewhere plotting mass raisin deaths.\u003c/p>\n\u003cp>What I mean by \"stand picky, stand proud\" is to not be ashamed of who you are. If you are picky, so be it. Own it. Realize it's not your fault, that it's out of your control, and that anyone who hassles you can read my book to educate themselves on the facts of picky eating and hopefully gain a modicum of empathy. \u003c/p>\n\u003cp>\"Suffering Succotash\" is the first book written by a picky eater for picky eaters, and part of my mission in writing it and getting all this research, information, and shared experiences out there is to, as I say in the book, give picky eaters their day in the sun. It's time someone told their story and put a kibosh on all those \"picky eaters are sooooo annoying\" articles that get written every holiday season.\u003c/p>\n\u003cp>\u003cstrong>Imagine for a moment that you are sent off to a desert island for three months, and your only food supplies to keep you going for those three months are the foods you’ve declared in \"Suffering Succotash\" you hate most: raisins, bananas, oatmeal, cream of wheat, grits, polenta, the skin of tomatoes, caviar, offal, cooked green peppers, cooked green beans, particular fish, figs, dates, particular melons, stews, braises, gelatinous desserts, rabbit, veal, dill, black licorice, tarragon, lemongrass, coleslaw, mozzarella cheese, mayonnaise, rice pudding, particular leafy greens, cooked cherries, fruit flavored chocolate, fried rice with peas and carrots, tapioca, cream sauces, and grape leaves and seaweed. What would you do?\u003c/strong>\u003c/p>\n\u003cp>Starve. No, I'm kidding. That's the list of foods I prefer not to have in my mouth if I had the choice. However since I've overcome my hatred of so many other things, I'm pretty confident I would do okay on a weird-ass island that managed to produce cream of wheat AND mayonnaise with minimal gagging. But not raisins. Raisins are pure evil.\u003c/p>\n\u003cp>I guess I would just have to get myself in \"I eat this or I die\" mindset. It would be a far more powerful motivator than trying to impress my boyfriend, which was my original impetus for getting over certain food hates. I would take deep breaths and try relax. I would have to forget the whole \"marooned on a desert island with no hope of rescue\" thing, which would probably be at odds with the \"trying to relax\" thing.\u003c/p>\n\u003cp>In the face of certain death by starvation, I don't think it would be too difficult for anyone to eat the things one hates the most. I mean, people have drunk their own urine for survival!\u003c/p>\n\u003cp>\u003cstrong>Meet Stephanie in person and buy a copy of her book at one of these Bay Area events:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>July 9, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 10, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://bookpassage.com/event/stephanie-lucianovic-suffering-succotash-picky-eaters-quest-understand-why-we-hate-foods-we-ha\">Book Passage San Francisco\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 26, 2012\u003c/strong>\u003cbr>\nRead-Along, Live Chat, and Raisin Bash Session\u003cbr>\n\u003ca href=\"http://tomatonation.com/culture-and-criticism/tn-read-along-15-suffering-succotash/\">Tomato Nation\u003c/a>\u003cbr>\nOnline\u003cbr>\n5:30 PT/8:30 ET\u003c/p>\n\u003cp>\u003cstrong>August 26, 2012\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.paloaltojcc.org/events/2012/08/26/community-events/litquake-a-festival-of-books-ideas-community/\">Litquake Peninsula Mini-Fest\u003c/a>\u003cbr>\nOshman Family Jewish Community Center\u003cbr>\nPalo Alto, CA\u003cbr>\n5:00 PM\u003c/p>\n\u003cp>\u003cstrong>August 29, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.keplers.com/keplers-events-coming-soon\">Kepler's Books\u003c/a>\u003cbr>\nMenlo Park, CA\u003cbr>\n7:00 PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>September 13, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.tylerflorence.com/\">The Tyler Florence Shops\u003c/a>\u003cbr>\nMill Valley, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cul>\n\u003cstrong>\"The Picky Years\" BAB Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">The Picky Years\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/03/the-picky-years-part-the-second/\">The Picky Years, Part the Second \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/10/the-picky-years-the-final-chapter/\">The Picky Years: The Final Chapter\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Father's Day: Beer, Bacon, & Books",
"title": "Father's Day: Beer, Bacon, & Books",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tattooed-dad.jpg\" alt=\"My Tattooed Dad\" title=\"My Tattooed Dad\" width=\"354\" height=\"500\" class=\"alignnone size-full wp-image-44595\">\u003c/a>\u003c/p>\n\u003cp>Happy Father's Day, guys! Nobody gives Dad an ugly tie and an Old Spice gift pack anymore, do they? Not in these days of Hip Dad, Dual Dads, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">Tattooed Dad\u003c/a>, Home-Brewing Dad, and kale-buying, sling-wearing Temescal Farmers' Market Dad. So, what do all these Dads really want, besides an uninterrupted nap on the couch? \u003c/p>\n\u003cp>Bacon, of course! Even Microwave Dad can make bacon (in the microwave, natch). There's no shortage of the good stuff to fry up for Sunday's family breakfast in Dad's honor. You can get a pastured pork belly and a smoker (or smoker attachment for the grill) and encourage Urban Homestead Dad to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">make his own\u003c/a> (hey, it only takes a week to cure and a few hours to smoke) or load up at the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> or \u003ca href=\"http://prmeatco.com/our-meats/products/\">Prather Ranch\u003c/a>, two of our best local sources. Sadly, the rest of this year's whole-hog butchery classes are sold out at Fatted Calf, but there's still room in some of fall's terrines and pates, duck, and offal classes. There are monthly butchery classes at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Meat Market\u003c/a> in Bernal Heights, including curing, cutting and carving, sausage making, and basic and advanced butchery. \u003c/p>\n\u003cp>And what goes with all that meaty goodness like a nice cold brew? Especially one that Dad's brewed himself. \u003ca href=\"http://www.sanfranciscobrewcraft.com/\">San Francisco Brewcraft\u003c/a> has nifty home-brewing kits and free intro classes every Monday night. You could also sign Dad up for a hands-on classes at \u003ca href=\"http://www.workshopsf.org\">Workshop\u003c/a> in San Francisco. Choose from \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1141\">DIY Mixology: Limoncello, Atholl Brose, and Absinthe\u003c/a> on June 27, or \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1110&date=2012-06-30\">Beer Making at Home\u003c/a> on June 30. (Or, if you're Single Dad looking for that special lady, sign up to make \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1134\">Pie in a Jar\u003c/a> instead. I think I can pretty much guarantee you very good odds of being the only guy in the room.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/modernist-cuisine-home300.jpg\" alt=\"Modernist Cuisine at Home\" title=\"Modernist Cuisine at Home\" width=\"300\" height=\"390\" class=\"alignnone size-full wp-image-44597\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It'll take more than the kids' allowance to get Dad a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\"> Modernist Cuisine at Home\u003c/a>, but if he's already dog-eared all the Harold McGee in the house, spring for it. Given the highly scientific, super-professional focus of the 2,438-page original, I'd think this title was an oxymoron, if I didn't know a whole lot of tech-dude home cooks who already own the collected works of Achatz, Adria, Blumenthal, and Keller, and hang out at \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a> like they used to at Amoeba Records. \u003c/p>\n\u003cp>These are gadget guys, and what they want to geek out about are knives--French, Japanese, or custom-made by a \u003ca href=\"http://kramerknives.com/\">guy in Seattle\u003c/a> with a 10-year waiting list. A good place for Heavy Metal Dad to talk shop is \u003ca href=\"http://www.bernalcutlery.com\">Bernal Cutlery\u003c/a>, which offers both Western and Japanese knives, plus knife skills and sharpening classes. \u003ca href=\"http://www.hidatool.com\">Hida Tool\u003c/a> in Berkeley specializes in Japanese knives but also carries an assortment of small, useful, high-quality kitchen tools, including a perfect peeler and sturdy fish-bone tweezers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eat-with-your-hands300.jpg\" alt=\"Eat with Your Hands\" title=\"Eat with Your Hands\" width=\"300\" height=\"378\" class=\"alignnone size-full wp-image-44599\">\u003c/a>\u003c/p>\n\u003cp>But what if Dad's more of a party guy? Try Zakary Pelaccio's messy, exuberant, salty-talking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">Eat with Your Hands\u003c/a>. As the chef of New York City's popular \u003ca href=\"http://www.fattycrew.com\">Fatty Crab and Fatty 'Cue\u003c/a> restaurants, Pelaccio cooks big, full-flavored, turn-up-the-heat dishes, inspired in equal part by his Italian-American heritage and the spicy-sweet, irresistible cooking of Southeast Asia and beyond. (His beef rendang is still on my short list of Best Things I Have Ever Eaten--and happily, the recipe's in the book.) He's a fearless eater and an excitable cook who loves pig's ears, pig jowls, fresh sardine omelets, lardo, tuna belly, rabbit, goat, basically anything with a bone worth gnawing. About Whole Smoked Pig (The Guy), he writes, \u003c/p>\n\u003cblockquote>\u003cp>A whole animal means a party. An animal of this size means a serious party involving serious excess. Divest yourself of inhibition. Have a real good time. Toward that end, serve the pig with some salty Oil-Cured Chiles, Pineapple Red Curry, Chile Sauce, or hell, anything you want. I can't think of one condiment from the condiment chapter that would suck with this. Some boiled and grilled fingerling potatoes and maybe corn too if it's a summer party. As with most of my cooking, nothing is precisely the same each time I make it, but the marinade here is almost always what I use when I smoke up those fatties.\"\u003c/p>\u003c/blockquote>\n\u003cp>He then goes on to give a list of the \"bare necessities\" for the 24-hour cooking adventure, including \"2 cases of beer on ice, cans, not bottles; a couple joints; 2 bottles bourbon; plastic cups; iPod and portable docking station, fully charged; batteries for everything; head lamps; 4 folding chairs; a foldable tarp in case of rain; 40 pieces of hardwood; and 3 friends who like to stay up all night,\" plus, of course, the pig, which gets massaged all over with a killer cilantro/ginger/garlic/lime/coconut/chile marinade. In other words, awesome cooking for Bro Dad, courtesy of a really fun guy who knows his stuff and gives music and booze recommendations for every dish. One trip to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/04/immerse-yourself-in-asian-flavors-at-richmond%E2%80%99s-pacific-east-mall/\">Pacific East Mall\u003c/a> should stock Dad's pantry sufficiently. \u003c/p>\n\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/mission-street-food300.jpg\" alt=\"Mission Street Food\" title=\"Mission Street Food\" width=\"300\" height=\"380\" class=\"alignnone size-full wp-image-44601\">\u003c/a>\u003c/p>\n\u003cp>Still searching? Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> suggests giving the too-predictable booze and barbecue books a miss, and looking at food history, Spanish cuisine (\"manly!\") and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">Mission Street Food\u003c/a> (\"ditto\") instead. Right now, she's recommending last year's excellent, technique-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714860824/kqedorg-20\">Paella\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740052/kqedorg-20\">The River Cottage Fish Book\u003c/a>, and Bill Buford's sweaty, meaty \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/hunt-gather-cook300.jpg\" alt=\"Hunt, Gather, Cook\" title=\"Hunt, Gather, Cook\" width=\"300\" height=\"370\" class=\"alignnone size-full wp-image-44603\">\u003c/a>\u003c/p>\n\u003cp>To which I might add, for Non-Vegan Dad, Hank Shaw's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">Hunt, Gather, Cook\u003c/a>. I had great success last year giving my own Reader/Eater Dad \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">Secret Ingredients: The New Yorker Book of Food and Drink\u003c/a>, which mixes classic pieces by A.J.Liebling and Calvin Trillan with more contemporary essays by Adam Gopnik, Peter Hessler, and Anthony Bourdain. And yes, there are cartoons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/secret-ingredients-newyorker.jpg\" alt=\"Secret Ingredients - The New Yorker \" title=\"Secret Ingredients - The New Yorker \" width=\"296\" height=\"450\" class=\"alignnone size-full wp-image-44604\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tattooed-dad.jpg\" alt=\"My Tattooed Dad\" title=\"My Tattooed Dad\" width=\"354\" height=\"500\" class=\"alignnone size-full wp-image-44595\">\u003c/a>\u003c/p>\n\u003cp>Happy Father's Day, guys! Nobody gives Dad an ugly tie and an Old Spice gift pack anymore, do they? Not in these days of Hip Dad, Dual Dads, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">Tattooed Dad\u003c/a>, Home-Brewing Dad, and kale-buying, sling-wearing Temescal Farmers' Market Dad. So, what do all these Dads really want, besides an uninterrupted nap on the couch? \u003c/p>\n\u003cp>Bacon, of course! Even Microwave Dad can make bacon (in the microwave, natch). There's no shortage of the good stuff to fry up for Sunday's family breakfast in Dad's honor. You can get a pastured pork belly and a smoker (or smoker attachment for the grill) and encourage Urban Homestead Dad to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">make his own\u003c/a> (hey, it only takes a week to cure and a few hours to smoke) or load up at the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> or \u003ca href=\"http://prmeatco.com/our-meats/products/\">Prather Ranch\u003c/a>, two of our best local sources. Sadly, the rest of this year's whole-hog butchery classes are sold out at Fatted Calf, but there's still room in some of fall's terrines and pates, duck, and offal classes. There are monthly butchery classes at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Meat Market\u003c/a> in Bernal Heights, including curing, cutting and carving, sausage making, and basic and advanced butchery. \u003c/p>\n\u003cp>And what goes with all that meaty goodness like a nice cold brew? Especially one that Dad's brewed himself. \u003ca href=\"http://www.sanfranciscobrewcraft.com/\">San Francisco Brewcraft\u003c/a> has nifty home-brewing kits and free intro classes every Monday night. You could also sign Dad up for a hands-on classes at \u003ca href=\"http://www.workshopsf.org\">Workshop\u003c/a> in San Francisco. Choose from \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1141\">DIY Mixology: Limoncello, Atholl Brose, and Absinthe\u003c/a> on June 27, or \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1110&date=2012-06-30\">Beer Making at Home\u003c/a> on June 30. (Or, if you're Single Dad looking for that special lady, sign up to make \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1134\">Pie in a Jar\u003c/a> instead. I think I can pretty much guarantee you very good odds of being the only guy in the room.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/modernist-cuisine-home300.jpg\" alt=\"Modernist Cuisine at Home\" title=\"Modernist Cuisine at Home\" width=\"300\" height=\"390\" class=\"alignnone size-full wp-image-44597\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It'll take more than the kids' allowance to get Dad a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\"> Modernist Cuisine at Home\u003c/a>, but if he's already dog-eared all the Harold McGee in the house, spring for it. Given the highly scientific, super-professional focus of the 2,438-page original, I'd think this title was an oxymoron, if I didn't know a whole lot of tech-dude home cooks who already own the collected works of Achatz, Adria, Blumenthal, and Keller, and hang out at \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a> like they used to at Amoeba Records. \u003c/p>\n\u003cp>These are gadget guys, and what they want to geek out about are knives--French, Japanese, or custom-made by a \u003ca href=\"http://kramerknives.com/\">guy in Seattle\u003c/a> with a 10-year waiting list. A good place for Heavy Metal Dad to talk shop is \u003ca href=\"http://www.bernalcutlery.com\">Bernal Cutlery\u003c/a>, which offers both Western and Japanese knives, plus knife skills and sharpening classes. \u003ca href=\"http://www.hidatool.com\">Hida Tool\u003c/a> in Berkeley specializes in Japanese knives but also carries an assortment of small, useful, high-quality kitchen tools, including a perfect peeler and sturdy fish-bone tweezers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eat-with-your-hands300.jpg\" alt=\"Eat with Your Hands\" title=\"Eat with Your Hands\" width=\"300\" height=\"378\" class=\"alignnone size-full wp-image-44599\">\u003c/a>\u003c/p>\n\u003cp>But what if Dad's more of a party guy? Try Zakary Pelaccio's messy, exuberant, salty-talking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">Eat with Your Hands\u003c/a>. As the chef of New York City's popular \u003ca href=\"http://www.fattycrew.com\">Fatty Crab and Fatty 'Cue\u003c/a> restaurants, Pelaccio cooks big, full-flavored, turn-up-the-heat dishes, inspired in equal part by his Italian-American heritage and the spicy-sweet, irresistible cooking of Southeast Asia and beyond. (His beef rendang is still on my short list of Best Things I Have Ever Eaten--and happily, the recipe's in the book.) He's a fearless eater and an excitable cook who loves pig's ears, pig jowls, fresh sardine omelets, lardo, tuna belly, rabbit, goat, basically anything with a bone worth gnawing. About Whole Smoked Pig (The Guy), he writes, \u003c/p>\n\u003cblockquote>\u003cp>A whole animal means a party. An animal of this size means a serious party involving serious excess. Divest yourself of inhibition. Have a real good time. Toward that end, serve the pig with some salty Oil-Cured Chiles, Pineapple Red Curry, Chile Sauce, or hell, anything you want. I can't think of one condiment from the condiment chapter that would suck with this. Some boiled and grilled fingerling potatoes and maybe corn too if it's a summer party. As with most of my cooking, nothing is precisely the same each time I make it, but the marinade here is almost always what I use when I smoke up those fatties.\"\u003c/p>\u003c/blockquote>\n\u003cp>He then goes on to give a list of the \"bare necessities\" for the 24-hour cooking adventure, including \"2 cases of beer on ice, cans, not bottles; a couple joints; 2 bottles bourbon; plastic cups; iPod and portable docking station, fully charged; batteries for everything; head lamps; 4 folding chairs; a foldable tarp in case of rain; 40 pieces of hardwood; and 3 friends who like to stay up all night,\" plus, of course, the pig, which gets massaged all over with a killer cilantro/ginger/garlic/lime/coconut/chile marinade. In other words, awesome cooking for Bro Dad, courtesy of a really fun guy who knows his stuff and gives music and booze recommendations for every dish. One trip to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/04/immerse-yourself-in-asian-flavors-at-richmond%E2%80%99s-pacific-east-mall/\">Pacific East Mall\u003c/a> should stock Dad's pantry sufficiently. \u003c/p>\n\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/mission-street-food300.jpg\" alt=\"Mission Street Food\" title=\"Mission Street Food\" width=\"300\" height=\"380\" class=\"alignnone size-full wp-image-44601\">\u003c/a>\u003c/p>\n\u003cp>Still searching? Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> suggests giving the too-predictable booze and barbecue books a miss, and looking at food history, Spanish cuisine (\"manly!\") and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">Mission Street Food\u003c/a> (\"ditto\") instead. Right now, she's recommending last year's excellent, technique-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714860824/kqedorg-20\">Paella\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740052/kqedorg-20\">The River Cottage Fish Book\u003c/a>, and Bill Buford's sweaty, meaty \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/hunt-gather-cook300.jpg\" alt=\"Hunt, Gather, Cook\" title=\"Hunt, Gather, Cook\" width=\"300\" height=\"370\" class=\"alignnone size-full wp-image-44603\">\u003c/a>\u003c/p>\n\u003cp>To which I might add, for Non-Vegan Dad, Hank Shaw's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">Hunt, Gather, Cook\u003c/a>. I had great success last year giving my own Reader/Eater Dad \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">Secret Ingredients: The New Yorker Book of Food and Drink\u003c/a>, which mixes classic pieces by A.J.Liebling and Calvin Trillan with more contemporary essays by Adam Gopnik, Peter Hessler, and Anthony Bourdain. And yes, there are cartoons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/secret-ingredients-newyorker.jpg\" alt=\"Secret Ingredients - The New Yorker \" title=\"Secret Ingredients - The New Yorker \" width=\"296\" height=\"450\" class=\"alignnone size-full wp-image-44604\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pick Your Own: Family-friendly U-Pick Orchards and Farms",
"title": "Pick Your Own: Family-friendly U-Pick Orchards and Farms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n",
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"excerpt": "Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Minette's Feast: The Delicious Story of Julia Child and Her Cat",
"title": "Minette's Feast: The Delicious Story of Julia Child and Her Cat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/minette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/minette.jpg\" alt=\"\" title=\"minette\" width=\"450\" height=\"449\" class=\"alignnone size-full wp-image-43358\">\u003c/a>\u003c/p>\n\u003cp>It appears to be the year of \u003ca href=\"http://www.amazon.com/Julias-Cats-Julia-Childs-Company/dp/1419702750\">Julia Child and her cats\u003c/a>, and as a cat and Child-lover, I am frankly thrilled. \u003ca href=\"http://www.amazon.com/Minettes-Feast-Delicious-Story-Julia/dp/1419701770/ref=sr_1_1?s=books&ie=UTF8&qid=1336770988&sr=1-1\">\u003cem>Minette's Feast: The Delicious Story of Julia Child and Her Cat\u003c/em>\u003c/a>, written by \u003ca href=\"http://susannareich.com/\">Susanna Reich\u003c/a> and illustrated by Amy Bates, is the first of these two themed books from Abrams to hit our household, and it has already become a bedtime favorite with parents and child.\u003c/p>\n\u003cp>Julia and Paul Child did not have children, the discussion of which constitutes one of the more heartbreaking passages in \u003ca href=\"http://www.amazon.com/My-Life-France-Julia-Child/dp/1400043468\">\u003cem>My Life in France\u003c/em>\u003c/a>, but they did have cats. When Minette, their first cat, showed up on their doorstep, Julia noted, \"Our domestic circle is complete.\" Pulling from Julia and Paul's letters as well as Julia's biographies, \u003cem>Minette's Feast\u003c/em> tells the story of how Minette came to live and eat with the Childs in Paris.\u003c/p>\n\u003cp>Not only do Amy Bates' Hopper-esque illustrations capture the personalities of both Julia and Minette, but they make me want to spend so much time on individual pages -- absorbing every pinch of detail she's squirreled away in each one -- that Bug's two-year-old patience is sorely tried. I want to take in the length of Minette's whiskers, the shape and color of her eyes, every last morsel of food, and marvel over how Bates managed Julia's distinctive face and unruly hair. For his part, Bug just wants to get to the page where Minette chases a Brussels sprout tied to her tail. Once there, he chortles long and hard like he never has for any other book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/MinnettesFeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/MinnettesFeast560.jpg\" alt=\"Minnettes Feast\" title=\"Minnettes Feast\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-43364\">\u003c/a>\u003cbr>\n\u003cstrong>Click on image for larger view\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not every bit of text rhymes or patterns out a beat, but the few cases it does are enchanting: \"And day and night, she could smell the delicious smells of mayonnaise, hollandaise, cassoulets, cheese soufflés, and duck pâtés...\" And then there's my favorite repetition and internal rhyme, \"But of course, mouse and bird were much preferred.\" Sprinkled throughout the story are smidges of French words and expressions that are also contained in a glossary and pronunciation guide in the back of the book. \u003c/p>\n\u003cp>What I adore most about \u003cem>Minette's Feast\u003c/em> is how Reich recasts Julia Child's famous culinary beginnings -- her trips to the markets, her culinary experiments at home, and her tenure at Le Cordon Bleu -- as merely a quest to get her tortoiseshell \"\u003cem>poussiequette\u003c/em>\" to eat something other than mice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/minette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/minette.jpg\" alt=\"\" title=\"minette\" width=\"450\" height=\"449\" class=\"alignnone size-full wp-image-43358\">\u003c/a>\u003c/p>\n\u003cp>It appears to be the year of \u003ca href=\"http://www.amazon.com/Julias-Cats-Julia-Childs-Company/dp/1419702750\">Julia Child and her cats\u003c/a>, and as a cat and Child-lover, I am frankly thrilled. \u003ca href=\"http://www.amazon.com/Minettes-Feast-Delicious-Story-Julia/dp/1419701770/ref=sr_1_1?s=books&ie=UTF8&qid=1336770988&sr=1-1\">\u003cem>Minette's Feast: The Delicious Story of Julia Child and Her Cat\u003c/em>\u003c/a>, written by \u003ca href=\"http://susannareich.com/\">Susanna Reich\u003c/a> and illustrated by Amy Bates, is the first of these two themed books from Abrams to hit our household, and it has already become a bedtime favorite with parents and child.\u003c/p>\n\u003cp>Julia and Paul Child did not have children, the discussion of which constitutes one of the more heartbreaking passages in \u003ca href=\"http://www.amazon.com/My-Life-France-Julia-Child/dp/1400043468\">\u003cem>My Life in France\u003c/em>\u003c/a>, but they did have cats. When Minette, their first cat, showed up on their doorstep, Julia noted, \"Our domestic circle is complete.\" Pulling from Julia and Paul's letters as well as Julia's biographies, \u003cem>Minette's Feast\u003c/em> tells the story of how Minette came to live and eat with the Childs in Paris.\u003c/p>\n\u003cp>Not only do Amy Bates' Hopper-esque illustrations capture the personalities of both Julia and Minette, but they make me want to spend so much time on individual pages -- absorbing every pinch of detail she's squirreled away in each one -- that Bug's two-year-old patience is sorely tried. I want to take in the length of Minette's whiskers, the shape and color of her eyes, every last morsel of food, and marvel over how Bates managed Julia's distinctive face and unruly hair. For his part, Bug just wants to get to the page where Minette chases a Brussels sprout tied to her tail. Once there, he chortles long and hard like he never has for any other book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/MinnettesFeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/MinnettesFeast560.jpg\" alt=\"Minnettes Feast\" title=\"Minnettes Feast\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-43364\">\u003c/a>\u003cbr>\n\u003cstrong>Click on image for larger view\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not every bit of text rhymes or patterns out a beat, but the few cases it does are enchanting: \"And day and night, she could smell the delicious smells of mayonnaise, hollandaise, cassoulets, cheese soufflés, and duck pâtés...\" And then there's my favorite repetition and internal rhyme, \"But of course, mouse and bird were much preferred.\" Sprinkled throughout the story are smidges of French words and expressions that are also contained in a glossary and pronunciation guide in the back of the book. \u003c/p>\n\u003cp>What I adore most about \u003cem>Minette's Feast\u003c/em> is how Reich recasts Julia Child's famous culinary beginnings -- her trips to the markets, her culinary experiments at home, and her tenure at Le Cordon Bleu -- as merely a quest to get her tortoiseshell \"\u003cem>poussiequette\u003c/em>\" to eat something other than mice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" width=\"560\" height=\"312\" class=\"alignnone size-full wp-image-42313\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stephanie Lucianovic interviews Jacques Pépin in the KQED Greenroom.\u003c/strong>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>It is nothing new to say that Jacques Pépin has been a personal inspiration for me. I wish I could be more original, but there it is. Watching him with Julia Child in their WGBH show \u003ca href=\"http://www.hulu.com/julia-and-jacques-cooking-at-home\">\u003cem>Julia & Jacques Cooking at Home\u003c/em>\u003c/a> in 2000 was one of my earlier impetuses to start cooking and trying more foods to roust me from the picky rut I'd been in for 27 years. Seven years later while working with him on his KQED show \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques said something to me around which I built an entire chapter of my first book. Today, I was able to hand Jacques a galley copy of that book and sit down with him for an hour to talk about picky eating, foie gras, and Paula Deen.\u003c/p>\n\u003cp>I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.\u003c/p>\n\u003cp>Sadly, with no Calvados on hand and an interview to conduct, I jump right into our interview by asking Jacques to elaborate on something he wrote in the foreword of \u003ca href=\"http://blogs.kqed.org/essentialpepin/book-dvds/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>: \"The appetites of a young, middle-aged, and an older man are different...\" Leaning back in the couch in KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/25/its-not-easy-being-green/\">greenroom\u003c/a>, Jacques notes that as you get older your metabolism changes, but also that, \"as a young chef, you tend to add to the plate. To add, to add, to add! And as you get older, you start to clean up, clean up, clean up the plate! Until you are left with the essential thing: \u003cem>that\u003c/em> tomato right there, \u003cem>that\u003c/em> olive oil, at \u003cem>that\u003c/em> temperature.\" I wonder aloud if this a function of being a young chef, of trying to impress people. \"It's a function of life,\" Jacques tells me and likens it to being a painter. \"An artist is going to clean, a kind of a purification. You go through a process to get more to the essential of whatever you are working on.\"\u003c/p>\n\u003cp>One could hypothesize that so-called picky children are like this. They start with the essentials, the simple foods, and later they will add more and more to that repertoire. When they are taking in so much information at once as they develop and grow, it makes sense that they would stick with foods that are comforting and familiar to them. Things they can count on. Some people, like me, might go into adulthood as a picky eater and, as I researched and detailed in my book, the reasons for why or how that happens are many. But concentrating on the picky children who seem to plague parents so much more today than they did back when my parents were raising me, I ask Jacques whether his daughter Claudine ever went through a picky stage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Sure, absolutely!\" Jacques responds instantly. \"Claudine loved string bean stew and all of a sudden, she hated string beans. And I said, 'Fine, you don't have to eat it.' And certainly, she loved snails, because she was three years old and she loved garlic and the butter and all that too, until she was six or seven and then she's at school and her friends said, 'YUCK! You're eating that?' And that's it -- no more of them!\" Jacques laughs and acknowledges that when kids reach a certain age, they want to conform to the other children around them. \u003c/p>\n\u003cp>Like my parents, Jacques' approach to Claudine going off string beans and escargot was to shrug it off. It didn't bother him, and he didn't get upset about it. Additionally, when it turned out that Claudine favored more unusual vegetables -- artichokes and Brussels sprouts -- Jacques didn't make a big deal about that, either. \"It's not like I went on my knees and said, 'Oh, my god!' No, we didn't even mention it. It doesn't even exist. It's there, you eat it. It comes, it goes.\"\u003c/p>\n\u003cp>I mention my feeling that today's parents are way more worried about picky eaters than in the past and, along with this, they expect their children to have accomplished palates at such a young age. Jacques' response is that America is a country of extremes. We go from 15-hour dishes to 15-second microwave dinners, and that there was a time where food wasn't really discussed at the table. It was there and you ate it. However, now we have the opposite situation where we're discussing and analyzing everything and expecting our kids to do the same. \"The kid is not meant to do that. No, the kid is just meant to enjoy the food, eat it, and that's it,\" Jacques pronounces. \u003c/p>\n\u003cp>When Claudine was a child, Jacques use to take her to New York. Just the two of them. They would stay in a hotel and go to a movie, and after the movie, they would eat at restaurants like Brasserie or Lutèce. However, Claudine was used to all those fancy restaurants by the time she was six or seven, and on one visit, Jacques -- imitating Claudine's long-suffering tones -- says she asked, \"Can we go to Burger King?\" Jacques laughs and says his response was, \"Okay, fine!\"\u003c/p>\n\u003cp>There you go, just like Julia Child proudly admitted her affinity for McDonald's fries, Jacques Pépin, the celebrated chef who cooked for the likes of Charles de Gaulle and who chefs today admire and revere, had no problem taking his daughter to Burger King.\u003c/p>\n\u003cp>\"The food follows your mood, follows the season, follows the ingredient. And don't talk too much, analyze it too much, just enjoy it.\" Laughing as he cites people's reaction to freaking out over putting butter on bread, Jacques explains, \"I say, 'Look, if you don't want to eat butter, don't eat it. Because if you eat it, you aren't going to digest it the right way. Your gastric juices are going to come back and you're going to have sourness. Don't eat it if it disturbs you. You have to be happy. You have to be happy when you cook and certainly you have to be happy when you eat.\"\u003c/p>\n\u003cp>As our conversation naturally turned from eating with kids to cooking with kids, Jacques told me that last week his eight-year-old granddaughter Shorey said to Claudine, \"Mom, I think want to cook with Jacques.\" Claudine's response was, \"Well, that's fine, darling, but I don't think you should call your grandfather Jacques.\" Shorey started crying and said, \"I didn't mean him, I want to cook with Jacques Torres!\" As Jacques pronounces this famous chocolatier's name, his voice chokes with appreciative mirth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-42315\">\u003c/a>\u003c/p>\n\u003cp>I didn't intend to get into food politics, but after Jacques tells me his publishers thought skinning a rabbit on the DVD accompaniment to \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pepin\u003c/em>\u003c/a> was too traumatizing (adding that if he killed and skinned a rabbit on stage, \"I would probably be assassinated more than if I killed my wife!\"), Jacques himself brings up the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">California foie gras ban\u003c/a>. \u003c/p>\n\u003cp>\"They have no idea what they are talking about. And the worst is that they are righteous,\" Jacques announces. Stating that no one would pass a law banning the large industrial chicken farms that abuse their poultry with beak trimming and other atrocities, Jacques details that the way foie gras-destined ducks are treated is actually a \"natural process\" that both the Ancient Egyptians and Romans practiced long before the French came along. \u003c/p>\n\u003cp>Way back then it was discovered that when a duck or goose was killed at migration time, the liver was twice as large as normal. Additionally, it was noted that after migration, the liver shrank down again. Jacques explains this is the liver's reaction to the overeating that is necessary for sustained migration. The Egyptians and Romans learned they could overfeed the ducks outside of migration and achieve this same affect. \"But if you've been on a farm,\" Jacques explains, \"the first day the duck is a little surprised when they put the [gavage] in and give him the mush...but after one day, they come to get it.\" Jacques continues that the animal does not suffer, and that, in fact, there can't be any trauma whatsoever, because if the animal is traumatized, it actually compromises the quality of the liver.\u003c/p>\n\u003cp>That discussion emboldens me to get his opinion on another hot button food topic: Paula Deen. Reminding him that Anthony Bourdain once called Paula Deen \u003ca href=\"http://articles.chicagotribune.com/2011-08-19/news/ct-bourdain-vs-deen_1_paula-deen-anthony-bourdain-dangerous-person\">\"the worst, most dangerous person to America,\"\u003c/a> I ask Jacques whether Deen's recent diabetes diagnosis was really any of the public's business. \"No, it's not right. That's the way she cooks -- just like many other people in the South, like me occasionally -- and this is a condition people get. Who knows, if she lived in Provence and cooked the Mediterranean way that she wouldn't have the same condition anyway? We are cooks, we aren't doctors.\" As to whether or not Deen and others have any responsibility to their viewers, Jacques explained, \"I have 700 recipes and of those, some are classic French recipes and are plenty rich. I have no choice what people are going to cook. I have no choice in how much people are going to drink.\" Jacques chuckles that people freak out when he tells him he and his wife Gloria drink two bottles over dinner. \"Well yes,\" he details, \"I start cooking at 4:00 in the afternoon and I open a bottle of white wine and by the time we eat at 7:00, we've finished that bottle of white wine and we open a bottle of red wine.\" Jacques concludes this by saying he's recently decided to exclusively buy magnums of wine. \"So when my doctor asks, I will say, 'Oh, I only drink one bottle.'\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n",
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"excerpt": "I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" width=\"560\" height=\"312\" class=\"alignnone size-full wp-image-42313\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stephanie Lucianovic interviews Jacques Pépin in the KQED Greenroom.\u003c/strong>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>It is nothing new to say that Jacques Pépin has been a personal inspiration for me. I wish I could be more original, but there it is. Watching him with Julia Child in their WGBH show \u003ca href=\"http://www.hulu.com/julia-and-jacques-cooking-at-home\">\u003cem>Julia & Jacques Cooking at Home\u003c/em>\u003c/a> in 2000 was one of my earlier impetuses to start cooking and trying more foods to roust me from the picky rut I'd been in for 27 years. Seven years later while working with him on his KQED show \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques said something to me around which I built an entire chapter of my first book. Today, I was able to hand Jacques a galley copy of that book and sit down with him for an hour to talk about picky eating, foie gras, and Paula Deen.\u003c/p>\n\u003cp>I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.\u003c/p>\n\u003cp>Sadly, with no Calvados on hand and an interview to conduct, I jump right into our interview by asking Jacques to elaborate on something he wrote in the foreword of \u003ca href=\"http://blogs.kqed.org/essentialpepin/book-dvds/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>: \"The appetites of a young, middle-aged, and an older man are different...\" Leaning back in the couch in KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/25/its-not-easy-being-green/\">greenroom\u003c/a>, Jacques notes that as you get older your metabolism changes, but also that, \"as a young chef, you tend to add to the plate. To add, to add, to add! And as you get older, you start to clean up, clean up, clean up the plate! Until you are left with the essential thing: \u003cem>that\u003c/em> tomato right there, \u003cem>that\u003c/em> olive oil, at \u003cem>that\u003c/em> temperature.\" I wonder aloud if this a function of being a young chef, of trying to impress people. \"It's a function of life,\" Jacques tells me and likens it to being a painter. \"An artist is going to clean, a kind of a purification. You go through a process to get more to the essential of whatever you are working on.\"\u003c/p>\n\u003cp>One could hypothesize that so-called picky children are like this. They start with the essentials, the simple foods, and later they will add more and more to that repertoire. When they are taking in so much information at once as they develop and grow, it makes sense that they would stick with foods that are comforting and familiar to them. Things they can count on. Some people, like me, might go into adulthood as a picky eater and, as I researched and detailed in my book, the reasons for why or how that happens are many. But concentrating on the picky children who seem to plague parents so much more today than they did back when my parents were raising me, I ask Jacques whether his daughter Claudine ever went through a picky stage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Sure, absolutely!\" Jacques responds instantly. \"Claudine loved string bean stew and all of a sudden, she hated string beans. And I said, 'Fine, you don't have to eat it.' And certainly, she loved snails, because she was three years old and she loved garlic and the butter and all that too, until she was six or seven and then she's at school and her friends said, 'YUCK! You're eating that?' And that's it -- no more of them!\" Jacques laughs and acknowledges that when kids reach a certain age, they want to conform to the other children around them. \u003c/p>\n\u003cp>Like my parents, Jacques' approach to Claudine going off string beans and escargot was to shrug it off. It didn't bother him, and he didn't get upset about it. Additionally, when it turned out that Claudine favored more unusual vegetables -- artichokes and Brussels sprouts -- Jacques didn't make a big deal about that, either. \"It's not like I went on my knees and said, 'Oh, my god!' No, we didn't even mention it. It doesn't even exist. It's there, you eat it. It comes, it goes.\"\u003c/p>\n\u003cp>I mention my feeling that today's parents are way more worried about picky eaters than in the past and, along with this, they expect their children to have accomplished palates at such a young age. Jacques' response is that America is a country of extremes. We go from 15-hour dishes to 15-second microwave dinners, and that there was a time where food wasn't really discussed at the table. It was there and you ate it. However, now we have the opposite situation where we're discussing and analyzing everything and expecting our kids to do the same. \"The kid is not meant to do that. No, the kid is just meant to enjoy the food, eat it, and that's it,\" Jacques pronounces. \u003c/p>\n\u003cp>When Claudine was a child, Jacques use to take her to New York. Just the two of them. They would stay in a hotel and go to a movie, and after the movie, they would eat at restaurants like Brasserie or Lutèce. However, Claudine was used to all those fancy restaurants by the time she was six or seven, and on one visit, Jacques -- imitating Claudine's long-suffering tones -- says she asked, \"Can we go to Burger King?\" Jacques laughs and says his response was, \"Okay, fine!\"\u003c/p>\n\u003cp>There you go, just like Julia Child proudly admitted her affinity for McDonald's fries, Jacques Pépin, the celebrated chef who cooked for the likes of Charles de Gaulle and who chefs today admire and revere, had no problem taking his daughter to Burger King.\u003c/p>\n\u003cp>\"The food follows your mood, follows the season, follows the ingredient. And don't talk too much, analyze it too much, just enjoy it.\" Laughing as he cites people's reaction to freaking out over putting butter on bread, Jacques explains, \"I say, 'Look, if you don't want to eat butter, don't eat it. Because if you eat it, you aren't going to digest it the right way. Your gastric juices are going to come back and you're going to have sourness. Don't eat it if it disturbs you. You have to be happy. You have to be happy when you cook and certainly you have to be happy when you eat.\"\u003c/p>\n\u003cp>As our conversation naturally turned from eating with kids to cooking with kids, Jacques told me that last week his eight-year-old granddaughter Shorey said to Claudine, \"Mom, I think want to cook with Jacques.\" Claudine's response was, \"Well, that's fine, darling, but I don't think you should call your grandfather Jacques.\" Shorey started crying and said, \"I didn't mean him, I want to cook with Jacques Torres!\" As Jacques pronounces this famous chocolatier's name, his voice chokes with appreciative mirth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-42315\">\u003c/a>\u003c/p>\n\u003cp>I didn't intend to get into food politics, but after Jacques tells me his publishers thought skinning a rabbit on the DVD accompaniment to \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pepin\u003c/em>\u003c/a> was too traumatizing (adding that if he killed and skinned a rabbit on stage, \"I would probably be assassinated more than if I killed my wife!\"), Jacques himself brings up the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">California foie gras ban\u003c/a>. \u003c/p>\n\u003cp>\"They have no idea what they are talking about. And the worst is that they are righteous,\" Jacques announces. Stating that no one would pass a law banning the large industrial chicken farms that abuse their poultry with beak trimming and other atrocities, Jacques details that the way foie gras-destined ducks are treated is actually a \"natural process\" that both the Ancient Egyptians and Romans practiced long before the French came along. \u003c/p>\n\u003cp>Way back then it was discovered that when a duck or goose was killed at migration time, the liver was twice as large as normal. Additionally, it was noted that after migration, the liver shrank down again. Jacques explains this is the liver's reaction to the overeating that is necessary for sustained migration. The Egyptians and Romans learned they could overfeed the ducks outside of migration and achieve this same affect. \"But if you've been on a farm,\" Jacques explains, \"the first day the duck is a little surprised when they put the [gavage] in and give him the mush...but after one day, they come to get it.\" Jacques continues that the animal does not suffer, and that, in fact, there can't be any trauma whatsoever, because if the animal is traumatized, it actually compromises the quality of the liver.\u003c/p>\n\u003cp>That discussion emboldens me to get his opinion on another hot button food topic: Paula Deen. Reminding him that Anthony Bourdain once called Paula Deen \u003ca href=\"http://articles.chicagotribune.com/2011-08-19/news/ct-bourdain-vs-deen_1_paula-deen-anthony-bourdain-dangerous-person\">\"the worst, most dangerous person to America,\"\u003c/a> I ask Jacques whether Deen's recent diabetes diagnosis was really any of the public's business. \"No, it's not right. That's the way she cooks -- just like many other people in the South, like me occasionally -- and this is a condition people get. Who knows, if she lived in Provence and cooked the Mediterranean way that she wouldn't have the same condition anyway? We are cooks, we aren't doctors.\" As to whether or not Deen and others have any responsibility to their viewers, Jacques explained, \"I have 700 recipes and of those, some are classic French recipes and are plenty rich. I have no choice what people are going to cook. I have no choice in how much people are going to drink.\" Jacques chuckles that people freak out when he tells him he and his wife Gloria drink two bottles over dinner. \"Well yes,\" he details, \"I start cooking at 4:00 in the afternoon and I open a bottle of white wine and by the time we eat at 7:00, we've finished that bottle of white wine and we open a bottle of red wine.\" Jacques concludes this by saying he's recently decided to exclusively buy magnums of wine. \"So when my doctor asks, I will say, 'Oh, I only drink one bottle.'\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Earth Day 2012: Ways to Celebrate in the Bay Area",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/raspberries800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/raspberries800-150x150.jpg\" alt=\"raspberries\" title=\"raspberries\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800-150x150.jpg\" alt=\"flowers\" title=\"flowers\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chix800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chix800-150x150.jpg\" alt=\"chickens\" title=\"chickens\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42103\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800a-150x150.jpg\" alt=\"flowers\" title=\"flowers\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42105\">\u003c/a>\u003c/p>\n\u003cp>Foraged dinners, urban farm workdays, community-garden bike tours, farm-to-table cooking classes, beekeeping workshops: with the wealth of hands-on, eco-conscious events happening all around us, every day can feel like Earth Day in the Bay Area. Naturally, that means the planet-conscious among us have to step it up to make this April 22, the \u003ca href=\"http://www.earthday.org/earth-day-history-movement\">32nd annual Earth Day\u003c/a>, special. \u003c/p>\n\u003cp>So, what can you do to make the ways you cook, shop, and eat more environmentally conscious, more community-connected and planet-aware? \u003c/p>\n\u003cp>\u003cstrong>Eat More Plants\u003c/strong> At the big Earth Day dance party/expo in Civic Center on April 22, check out the line-up of \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\">vegan, raw, and vegetarian chefs\u003c/a> demonstrating everything from \"Rawlforf Salad with Avo Mayo\" (a vegan, un-fat-cat version of Waldorf Salad, presumably) to \"Goddess Mash & Coconut Kefir Elixir.\" The Sustainable Chef Showcase goes on from 11am to 5:45pm. In Berkeley, there's a \u003ca href=\"http://www.berkeleyveganearthday.com/\">vegan expo and fair\u003c/a> on the UC Berkeley campus at Wurster Hall, $15 admission for adults, $10 for students. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sustainablelafayette.org/?page_id=2724\">Sustainable Lafayette\u003c/a> will be hosting an afternoon of Earth Day fun and awareness from 11am-3pm. The excellent Fist of Flour pizza truck will be feeding the multitudes from its handmade wood-fired oven, and there will be community-garden tours, a \"Self-Propelled Parade\" for bikes, wagons, skateboards, and whatever else you can move without an engine, and films and presentations about water conservation, rain harvesting and grey water use. And yes, it's the far East Bay, but everything downtown is an easy walk from BART, so taking public transit (and avoiding the town's extra- zealous parking-ticket enforcers) is a good idea. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At 1pm at the big \u003ca href=\"http://www.earthdaymarin.com\">Earth Day Marin\u003c/a> festival on April 22, Francisco Torre of \u003ca href=\"http://www.331fish.com\">Fish\u003c/a> restaurant in Sausalito will go Iron Chef-to-chef with Massimo Covello of the upcoming Per Te in Larkspur. The winning chef earns a donation from Whole Foods to either \u003ca href=\"http://www.seastewards.org\">Sea Stewards\u003c/a> (Torre) or \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a> (Covello). \u003c/p>\n\u003cp>\u003cstrong>Get Dirty\u003c/strong> That's not dirt, it's soil, and it's a living thing. Sink your hands into the earth at \u003ca href=\"http://www.alemanyfarm.org/celebrate-earth-day-at-alemany-farm/\">Alemany Farm's Earth Day work day and celebration\u003c/a> on April 22 from 10:30am to sunset. Join the good folks at this sprawling urban farm on the southern edge of Bernal Heights in planting tomatoes, thinning the new apple crop, and weeding. In between, there will be live music, face-painting, garden tours, and a potluck BBQ with a whole pastured pig plus veggie burgers and dogs. Can't make it this Sunday? The farm has open work days every weekend; check their \u003ca href=\"http://www.alemanyfarm.org/get-involved/\"> website\u003c/a> for details. \u003c/p>\n\u003cp>EcoSF will be holding a free \u003ca href=\"http://www.eco-sf.org/program/workshops\"> Natural Building workshop\u003c/a> and Earth Day celebration from 11am-5pm on April 22. Help EcoSF staff and friends create some \u003ca href=\"http://en.wikipedia.org/wiki/Cob_%28material%29\">cob\u003c/a> and build up their garden walls. Enjoy pizzas from the wood-fired outdoor oven, and check out the solar-oven and pedal-power demonstrations. \u003c/p>\n\u003cp>\u003cstrong>Make Stuff \u003c/strong>What do you eat or drink a lot of? Kombucha? Whole-grain bread? Bacon? Going DIY, that's where you want to start. No point in fussing around making 25 jars of kumquat-cardamom marmalade when you're a fried-eggs-and-sausage kind of guy, or in commandeering the back steps for sauerkraut buckets when what you really need is a steady source of morning yogurt. (You probably already know how to support your ice-cream habit, but if not, we've got a super-simple \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">strawberry ice-cream recipe\u003c/a> for you.) \u003c/p>\n\u003cp>Learning to make something you eat frequently will not only save you the most cash, it will give you the most opportunity to practice making the same thing over and over again, learning the tips and tricks that make it better as well as the tasty options (like yogurt made with goat's milk, or maple-cured bacon) that keep things interesting in the kitchen. We've got good recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/07/homemade-yogurt-cucumber-soup/\">yogurt\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">whole-grain bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">bacon,\u003c/a> and more. \u003c/p>\n\u003cp>\u003cstrong>Trade, Barter, Share Your Skills\u003c/strong> A friend took care of my girlfriend's cats last week; this week, she got homemade scones and lemon-ginger marmalade as a thank-you. Another friend gave me a half-gallon jar of some fabulously rich, ivory-hued raw milk from her Jersey cow; she got strawberry jam, and I made a batch of truly awesome homemade yogurt. \u003c/p>\n\u003cp>I've gotten Meyer lemons, Blenheim apricots, dripping-ripe golden plums, and Gravenstein apples from many backyard trees, repaying the bounty with lemon pound cake, lemon chutney, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a>, plum preserves, apple pie and apple butter. A group of us helped some cheesemaking pals muck out their lambing barn; they gave us cheese. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether you're bringing over a batch of cookies or a growler of homemade beer, teaching someone how to bake bread or make gravlax, spreading the kitchen love gets things done and makes people happy. Want to share with strangers and make new friends? Sign up or start a food swap, like the ones described by writer Sarah Henry in her 2011 piece, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/\">Food Swaps: Sharing Goodies, Stocking Pantries One Trade at a Time\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/raspberries800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/raspberries800-150x150.jpg\" alt=\"raspberries\" title=\"raspberries\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800-150x150.jpg\" alt=\"flowers\" title=\"flowers\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chix800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chix800-150x150.jpg\" alt=\"chickens\" title=\"chickens\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42103\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/flowers800a-150x150.jpg\" alt=\"flowers\" title=\"flowers\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-42105\">\u003c/a>\u003c/p>\n\u003cp>Foraged dinners, urban farm workdays, community-garden bike tours, farm-to-table cooking classes, beekeeping workshops: with the wealth of hands-on, eco-conscious events happening all around us, every day can feel like Earth Day in the Bay Area. Naturally, that means the planet-conscious among us have to step it up to make this April 22, the \u003ca href=\"http://www.earthday.org/earth-day-history-movement\">32nd annual Earth Day\u003c/a>, special. \u003c/p>\n\u003cp>So, what can you do to make the ways you cook, shop, and eat more environmentally conscious, more community-connected and planet-aware? \u003c/p>\n\u003cp>\u003cstrong>Eat More Plants\u003c/strong> At the big Earth Day dance party/expo in Civic Center on April 22, check out the line-up of \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\">vegan, raw, and vegetarian chefs\u003c/a> demonstrating everything from \"Rawlforf Salad with Avo Mayo\" (a vegan, un-fat-cat version of Waldorf Salad, presumably) to \"Goddess Mash & Coconut Kefir Elixir.\" The Sustainable Chef Showcase goes on from 11am to 5:45pm. In Berkeley, there's a \u003ca href=\"http://www.berkeleyveganearthday.com/\">vegan expo and fair\u003c/a> on the UC Berkeley campus at Wurster Hall, $15 admission for adults, $10 for students. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sustainablelafayette.org/?page_id=2724\">Sustainable Lafayette\u003c/a> will be hosting an afternoon of Earth Day fun and awareness from 11am-3pm. The excellent Fist of Flour pizza truck will be feeding the multitudes from its handmade wood-fired oven, and there will be community-garden tours, a \"Self-Propelled Parade\" for bikes, wagons, skateboards, and whatever else you can move without an engine, and films and presentations about water conservation, rain harvesting and grey water use. And yes, it's the far East Bay, but everything downtown is an easy walk from BART, so taking public transit (and avoiding the town's extra- zealous parking-ticket enforcers) is a good idea. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At 1pm at the big \u003ca href=\"http://www.earthdaymarin.com\">Earth Day Marin\u003c/a> festival on April 22, Francisco Torre of \u003ca href=\"http://www.331fish.com\">Fish\u003c/a> restaurant in Sausalito will go Iron Chef-to-chef with Massimo Covello of the upcoming Per Te in Larkspur. The winning chef earns a donation from Whole Foods to either \u003ca href=\"http://www.seastewards.org\">Sea Stewards\u003c/a> (Torre) or \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a> (Covello). \u003c/p>\n\u003cp>\u003cstrong>Get Dirty\u003c/strong> That's not dirt, it's soil, and it's a living thing. Sink your hands into the earth at \u003ca href=\"http://www.alemanyfarm.org/celebrate-earth-day-at-alemany-farm/\">Alemany Farm's Earth Day work day and celebration\u003c/a> on April 22 from 10:30am to sunset. Join the good folks at this sprawling urban farm on the southern edge of Bernal Heights in planting tomatoes, thinning the new apple crop, and weeding. In between, there will be live music, face-painting, garden tours, and a potluck BBQ with a whole pastured pig plus veggie burgers and dogs. Can't make it this Sunday? The farm has open work days every weekend; check their \u003ca href=\"http://www.alemanyfarm.org/get-involved/\"> website\u003c/a> for details. \u003c/p>\n\u003cp>EcoSF will be holding a free \u003ca href=\"http://www.eco-sf.org/program/workshops\"> Natural Building workshop\u003c/a> and Earth Day celebration from 11am-5pm on April 22. Help EcoSF staff and friends create some \u003ca href=\"http://en.wikipedia.org/wiki/Cob_%28material%29\">cob\u003c/a> and build up their garden walls. Enjoy pizzas from the wood-fired outdoor oven, and check out the solar-oven and pedal-power demonstrations. \u003c/p>\n\u003cp>\u003cstrong>Make Stuff \u003c/strong>What do you eat or drink a lot of? Kombucha? Whole-grain bread? Bacon? Going DIY, that's where you want to start. No point in fussing around making 25 jars of kumquat-cardamom marmalade when you're a fried-eggs-and-sausage kind of guy, or in commandeering the back steps for sauerkraut buckets when what you really need is a steady source of morning yogurt. (You probably already know how to support your ice-cream habit, but if not, we've got a super-simple \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">strawberry ice-cream recipe\u003c/a> for you.) \u003c/p>\n\u003cp>Learning to make something you eat frequently will not only save you the most cash, it will give you the most opportunity to practice making the same thing over and over again, learning the tips and tricks that make it better as well as the tasty options (like yogurt made with goat's milk, or maple-cured bacon) that keep things interesting in the kitchen. We've got good recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/07/homemade-yogurt-cucumber-soup/\">yogurt\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">whole-grain bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">bacon,\u003c/a> and more. \u003c/p>\n\u003cp>\u003cstrong>Trade, Barter, Share Your Skills\u003c/strong> A friend took care of my girlfriend's cats last week; this week, she got homemade scones and lemon-ginger marmalade as a thank-you. Another friend gave me a half-gallon jar of some fabulously rich, ivory-hued raw milk from her Jersey cow; she got strawberry jam, and I made a batch of truly awesome homemade yogurt. \u003c/p>\n\u003cp>I've gotten Meyer lemons, Blenheim apricots, dripping-ripe golden plums, and Gravenstein apples from many backyard trees, repaying the bounty with lemon pound cake, lemon chutney, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a>, plum preserves, apple pie and apple butter. A group of us helped some cheesemaking pals muck out their lambing barn; they gave us cheese. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether you're bringing over a batch of cookies or a growler of homemade beer, teaching someone how to bake bread or make gravlax, spreading the kitchen love gets things done and makes people happy. Want to share with strangers and make new friends? Sign up or start a food swap, like the ones described by writer Sarah Henry in her 2011 piece, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/\">Food Swaps: Sharing Goodies, Stocking Pantries One Trade at a Time\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pine-point-cookingschool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pine-point-cookingschool.jpg\" alt=\"Photo courtesy of Pine Point Cooking School\" title=\"Photo courtesy of Pine Point Cooking School\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-41405\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Pine Point Cooking School\u003c/em>\u003c/p>\n\u003cp>Easter and Passover might be early this year, but bringing out the eggs and afikomen means that that summer's coming soon. Which means, parents, that now's the time to make plans for your kids' school's-out activities. For adults, workshops and events revolving around thinking, writing, making, cooking, and growing food are more popular than ever, so it's no surprise that food- and farming-themed kids' camps are springing up throughout the Bay Area. Some are one-day excursions, others week-long adventures, but all involve a lively, hands-on, and, we hope, deliciously messy foray into real farm-to-table, dirt-to-dining discoveries. (Plus, petting goats!)\u003c/p>\n\u003cp>\u003ca href=\"http://www.takemywordforit.net\">Take My Word for It\u003c/a>, which teaches a variety of writing programs for kids, is presenting half-day, week-long versions of Peanut Butter and the Pen, its popular food-writing course for 8 to 12 year olds, at three locations this summer. June 18 thru June 22, the camp will be in residence at \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a> in San Francisco's Mission District. The theme? Fairytales reimagined, and come to think of it, there's a lot of eating in all those bedtime stories, from the big bad wolf dining on grandmother to Snow White and the poisoned apple. Take My Word for It will also be offering more general food-writing camps for kids at the \u003ca href=\"http://www.ci.piedmont.ca.us/recreation/catalog.shtml\">Piedmont Recreation Center\u003c/a> in Oakland (June 18-22) as well as at \u003ca href=\"http://www.seesawsf.com\">Seesaw\u003c/a> in Hayes Valley. \u003c/p>\n\u003cp>The Piedmont Recreation Center also offers three hands-on cooking classes. 5 to 6 year olds can get started at Beginning Cooking Camp, where they'll learn basic skills--and some eating etiquette--with instructor Jane Backus. At Little Spoons Cafe (8-12 year olds), kids work with \u003ca href=\"http://www.baumancollege.org/\">Bauman College\u003c/a>-trained chef Eric Pomert to make family-pleasing recipes like Indian carrot cake muffins, bang bang chicken, hazelnut chocolate macaroons, and yes, Mom's favorite, crunchy kale chips. Meanwhile, Cre8tive Design (9-11 year olds) takes cooking and sewing, those old home-ec staples, into the 21st century by combining fashion design with culinary creation in a Project-Runway-meets-Top-Chef explosion of teamwork, baking, and outfit-making. You don't have to live in Piedmont to attend, although residents do get a slightly reduced price. (Download the online catalog for dates, times, prices, and registration information.)\u003c/p>\n\u003cp>Your kids can take Michael Pollan's dictum to \"eat...mostly plants\" to heart at \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>' \u003ca href=\"http://www.brownpapertickets.com/event/234352\">All Plant Parts Gardening and Cooking Camp\u003c/a> at Sanchez School this summer. The four-day, half-day program for 9 to 12 year olds teaches basic botany by way of the garden and kitchen, as kids learn to identify, taste, and cook all the edible parts of many different plants, making easy dishes like trail mix, popcorn, fava-bean hummus, and whole-grain flatbreads. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Want your third-grader to be a bona fide San Francisco foodie? Sign him or her up for \u003ca href=\"http://www.jccsf.org/programs/camps/summer-camp/specialty-camps/#culinary\">SF Foodies\u003c/a> at the \u003ca href=\"http://www.jccsf.org\">JCC\u003c/a>, a four-day session filled with field trips to City hot spots and food trucks, followed by recipe exploration in the kitchen. The JCC has seven other cooking camps this summer, ranging from Pizzas Around the World and Famous Chefs to Farm to Table (did you know the JCC has a rooftop garden?) and, for aspiring Harold McGees and Nathan Myhrvolds, Food Science. At the \u003ca href=\"http://www.marinjcc.org\">Marin JCC\u003c/a>, the week-long \u003ca href=\"http://www.marinjcc.org/camp/summer-camp\">cooking day camps\u003c/a> include Junior Chefs (basic techniques plus a trip to the farmers' market) for grades 1-4, and Cake Capades (cake decorating) and Master Chefs (international recipes and a \"friendly competition\") for grades 4-6. \u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenvilla.org/programs/summer-camps\">Hidden Villa\u003c/a>, a non-profit educational farm, ranch, and wilderness area in Los Altos offers a variety of sleepaway and day camp options. Each camp includes gardening and taking care of the farm animals, plus hiking, swimming, art projects, storytelling, and more (like ice-cream making and blackberry picking), with a mandate towards promoting social justice, a healthy environment, and a sustainable future. \u003c/p>\n\u003cp>The Junior Farmers programs at \u003ca href=\"http://www.slideranch.org/programs/camp.html\">Slide Ranch\u003c/a> in Muir Beach are already sold out (although you can ask to be put on the waiting list), but there's still room in their other farm, livestock, and garden-based day camps. According to their website, their camps include \"milking goats, feeding and collecting eggs from chickens, carding and spinning wool from our sheep, creating nature-based crafts, preparing compost, planting seeds, and harvesting and cooking from our organic garden.\" Most of the camps are half days for children 5-12 years old; there's also a Junior Camp Counselor Program for teens 13-18 years old. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.ymcasf.org/marin/what_we_offer/for_kids/camp#contentTab_719-tab\">Marin YMCA\u003c/a> has two hands-on, week-long cooking classes, including La Petite Chef (Aug 6-10, 9am-4pm), teaching basic skills for children in grades K-2, and Global Eats (June 18-22, 9am-4pm), which promises fun with international recipes for 3rd through 5th graders. Both classes include time out of the kitchen for hikes, nature walks, and swimming. \u003c/p>\n\u003cp>\u003ca href=\"http://dges.org/\"> DGES Educational Services\u003c/a>, which operates in conjunction with \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in Nicasio (known particularly for its \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">tasty rabbit\u003c/a>) is partnering with the Marin Y to offer seven week-long \u003ca href=\"http://www.ymcasf.org/marin/what_we_offer/for_kids/camp#contentTab_1057-tab\">DGES day camp sessions\u003c/a> where campers participate in farm chores, livestock care, and gardening on a working ranch, followed by lots of nature exploration in nearby Samuel P. Taylor State Park along with traditional skill-building, including pottery, rope-making, basket-weaving, jewelry making with horns and bones, drum making, and hide tanning. \u003c/p>\n\u003cp>\u003ca href=\"http://windrushfarm.wordpress.com\"> Windrush Farm\u003c/a> in Petaluma has nine four-day day-camp sessions this summer for kids 7 to 12. At the farm, kids get busy in the garden, gather eggs from the chickens, tend the goats, cows, and llamas, create wool crafts, splash in the pond, and make pizza in the wood-burning outdoor oven. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Back in my teen years, I would have \u003cem>loved\u003c/em> the chance to go to a very personalized (only 6 students per session, grouped by grades 5-7 or 8-10) summer cooking school like the one offered by Mediterranean chef Adrianna Dinihanian at her \u003ca href=\"http://pinepointcooking.com\"> Pine Point Cooking School\u003c/a> in Sausalito. Instead, I got my first job making pasta primavera and stuffing cherry tomatoes at a fancy little gourmet take-out shop downtown. It was a lot of chopping onions, then and now, but why not have your kids learn to make what you'd love to eat, without sending them straight into the grubby, repetitive reality that is actual paid kitchen work? The cooking sessions, which include a farmers' market trip to San Francisco, change seasonally, but might include risotto, savory galettes, Mediterranean-inspired dips and spreads, gelatos, cookies, and lots more. \u003c/p>\n\n",
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"excerpt": "What are your kids doing this summer? Cooking, gardening, and farming camps for children and teens are more popular than ever. Check out our handy summer guide to where to gather eggs, pet a goat, learn from a llama, whip up a risotto, or write your own restaurant review. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pine-point-cookingschool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pine-point-cookingschool.jpg\" alt=\"Photo courtesy of Pine Point Cooking School\" title=\"Photo courtesy of Pine Point Cooking School\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-41405\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Pine Point Cooking School\u003c/em>\u003c/p>\n\u003cp>Easter and Passover might be early this year, but bringing out the eggs and afikomen means that that summer's coming soon. Which means, parents, that now's the time to make plans for your kids' school's-out activities. For adults, workshops and events revolving around thinking, writing, making, cooking, and growing food are more popular than ever, so it's no surprise that food- and farming-themed kids' camps are springing up throughout the Bay Area. Some are one-day excursions, others week-long adventures, but all involve a lively, hands-on, and, we hope, deliciously messy foray into real farm-to-table, dirt-to-dining discoveries. (Plus, petting goats!)\u003c/p>\n\u003cp>\u003ca href=\"http://www.takemywordforit.net\">Take My Word for It\u003c/a>, which teaches a variety of writing programs for kids, is presenting half-day, week-long versions of Peanut Butter and the Pen, its popular food-writing course for 8 to 12 year olds, at three locations this summer. June 18 thru June 22, the camp will be in residence at \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a> in San Francisco's Mission District. The theme? Fairytales reimagined, and come to think of it, there's a lot of eating in all those bedtime stories, from the big bad wolf dining on grandmother to Snow White and the poisoned apple. Take My Word for It will also be offering more general food-writing camps for kids at the \u003ca href=\"http://www.ci.piedmont.ca.us/recreation/catalog.shtml\">Piedmont Recreation Center\u003c/a> in Oakland (June 18-22) as well as at \u003ca href=\"http://www.seesawsf.com\">Seesaw\u003c/a> in Hayes Valley. \u003c/p>\n\u003cp>The Piedmont Recreation Center also offers three hands-on cooking classes. 5 to 6 year olds can get started at Beginning Cooking Camp, where they'll learn basic skills--and some eating etiquette--with instructor Jane Backus. At Little Spoons Cafe (8-12 year olds), kids work with \u003ca href=\"http://www.baumancollege.org/\">Bauman College\u003c/a>-trained chef Eric Pomert to make family-pleasing recipes like Indian carrot cake muffins, bang bang chicken, hazelnut chocolate macaroons, and yes, Mom's favorite, crunchy kale chips. Meanwhile, Cre8tive Design (9-11 year olds) takes cooking and sewing, those old home-ec staples, into the 21st century by combining fashion design with culinary creation in a Project-Runway-meets-Top-Chef explosion of teamwork, baking, and outfit-making. You don't have to live in Piedmont to attend, although residents do get a slightly reduced price. (Download the online catalog for dates, times, prices, and registration information.)\u003c/p>\n\u003cp>Your kids can take Michael Pollan's dictum to \"eat...mostly plants\" to heart at \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>' \u003ca href=\"http://www.brownpapertickets.com/event/234352\">All Plant Parts Gardening and Cooking Camp\u003c/a> at Sanchez School this summer. The four-day, half-day program for 9 to 12 year olds teaches basic botany by way of the garden and kitchen, as kids learn to identify, taste, and cook all the edible parts of many different plants, making easy dishes like trail mix, popcorn, fava-bean hummus, and whole-grain flatbreads. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want your third-grader to be a bona fide San Francisco foodie? Sign him or her up for \u003ca href=\"http://www.jccsf.org/programs/camps/summer-camp/specialty-camps/#culinary\">SF Foodies\u003c/a> at the \u003ca href=\"http://www.jccsf.org\">JCC\u003c/a>, a four-day session filled with field trips to City hot spots and food trucks, followed by recipe exploration in the kitchen. The JCC has seven other cooking camps this summer, ranging from Pizzas Around the World and Famous Chefs to Farm to Table (did you know the JCC has a rooftop garden?) and, for aspiring Harold McGees and Nathan Myhrvolds, Food Science. At the \u003ca href=\"http://www.marinjcc.org\">Marin JCC\u003c/a>, the week-long \u003ca href=\"http://www.marinjcc.org/camp/summer-camp\">cooking day camps\u003c/a> include Junior Chefs (basic techniques plus a trip to the farmers' market) for grades 1-4, and Cake Capades (cake decorating) and Master Chefs (international recipes and a \"friendly competition\") for grades 4-6. \u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenvilla.org/programs/summer-camps\">Hidden Villa\u003c/a>, a non-profit educational farm, ranch, and wilderness area in Los Altos offers a variety of sleepaway and day camp options. Each camp includes gardening and taking care of the farm animals, plus hiking, swimming, art projects, storytelling, and more (like ice-cream making and blackberry picking), with a mandate towards promoting social justice, a healthy environment, and a sustainable future. \u003c/p>\n\u003cp>The Junior Farmers programs at \u003ca href=\"http://www.slideranch.org/programs/camp.html\">Slide Ranch\u003c/a> in Muir Beach are already sold out (although you can ask to be put on the waiting list), but there's still room in their other farm, livestock, and garden-based day camps. According to their website, their camps include \"milking goats, feeding and collecting eggs from chickens, carding and spinning wool from our sheep, creating nature-based crafts, preparing compost, planting seeds, and harvesting and cooking from our organic garden.\" Most of the camps are half days for children 5-12 years old; there's also a Junior Camp Counselor Program for teens 13-18 years old. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.ymcasf.org/marin/what_we_offer/for_kids/camp#contentTab_719-tab\">Marin YMCA\u003c/a> has two hands-on, week-long cooking classes, including La Petite Chef (Aug 6-10, 9am-4pm), teaching basic skills for children in grades K-2, and Global Eats (June 18-22, 9am-4pm), which promises fun with international recipes for 3rd through 5th graders. Both classes include time out of the kitchen for hikes, nature walks, and swimming. \u003c/p>\n\u003cp>\u003ca href=\"http://dges.org/\"> DGES Educational Services\u003c/a>, which operates in conjunction with \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in Nicasio (known particularly for its \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">tasty rabbit\u003c/a>) is partnering with the Marin Y to offer seven week-long \u003ca href=\"http://www.ymcasf.org/marin/what_we_offer/for_kids/camp#contentTab_1057-tab\">DGES day camp sessions\u003c/a> where campers participate in farm chores, livestock care, and gardening on a working ranch, followed by lots of nature exploration in nearby Samuel P. Taylor State Park along with traditional skill-building, including pottery, rope-making, basket-weaving, jewelry making with horns and bones, drum making, and hide tanning. \u003c/p>\n\u003cp>\u003ca href=\"http://windrushfarm.wordpress.com\"> Windrush Farm\u003c/a> in Petaluma has nine four-day day-camp sessions this summer for kids 7 to 12. At the farm, kids get busy in the garden, gather eggs from the chickens, tend the goats, cows, and llamas, create wool crafts, splash in the pond, and make pizza in the wood-burning outdoor oven. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in my teen years, I would have \u003cem>loved\u003c/em> the chance to go to a very personalized (only 6 students per session, grouped by grades 5-7 or 8-10) summer cooking school like the one offered by Mediterranean chef Adrianna Dinihanian at her \u003ca href=\"http://pinepointcooking.com\"> Pine Point Cooking School\u003c/a> in Sausalito. Instead, I got my first job making pasta primavera and stuffing cherry tomatoes at a fancy little gourmet take-out shop downtown. It was a lot of chopping onions, then and now, but why not have your kids learn to make what you'd love to eat, without sending them straight into the grubby, repetitive reality that is actual paid kitchen work? The cooking sessions, which include a farmers' market trip to San Francisco, change seasonally, but might include risotto, savory galettes, Mediterranean-inspired dips and spreads, gelatos, cookies, and lots more. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Powell's Vintage Candies Hit Sweet Spot for Valentine's Day",
"title": "Powell's Vintage Candies Hit Sweet Spot for Valentine's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\" alt=\"conversation hearts\" title=\"conversation hearts\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-38365\">\u003c/a>\u003c/p>\n\u003cp>Instead of arming Cupid’s bow with an arrow dipped in the latest chocolate-cayenne-goji berry-sea salt-caramel to woo your sweetheart, aim for your honey’s inner child with a retro sugar rush from \u003ca href=\"http://www.powellsss.com/go/\">Powell’s Sweet Shoppe\u003c/a> in Berkeley (or other \u003ca href=\"http://www.powellsss.com/go/index.cfm/locations/\">Bay Area locations\u003c/a>).\u003c/p>\n\u003cp>The Valentine table is carpeted in conversation hearts—speaking dialects from Disney princess to Sponge Bob Square Pants—plus a blanket of red and pink jelly beans and cupid corn, valentine Dots, kiss me mints, chocolate covered marshmallow hearts and XOXO lollipops.\u003c/p>\n\u003cp>It’s easy to get lost in a sugar-coated trip down memory lane browsing the College Avenue shop’s collection of 6000 classic candies in varieties that date from the 20s to the 80s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\" alt=\"Shahrazad Junblat\" title=\"Shahrazad Junblat\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-38374\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The real fun starts with a perusal of the bags and bars on the nostalgia table that run from Abba-Zabba’s to Zotz. “This is where childhood memories are reawakened,” says Shahrazad Junblat, co-owner of the shop with her sister and brother-in-law. “I always hear customers exclaim, ‘Oh my God, I haven’t seen this since I was 5,’ or ‘ Grandma always used to buy me this.’” The vintage treats include: Look!, Big Hunk, Moon Pie, Sugar Babies, pastel button dots on strips of paper, Turkish taffy and Nik-L-Nip wax bottles filled with sweet syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\" alt=\"turkish taffy\" title=\"turkish taffy\" width=\"560\" height=\"327\" class=\"alignnone size-full wp-image-38378\">\u003c/a>\u003c/p>\n\u003cp>For the sweetest history lesson ever, check out the \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9321C6C2-DCD4-411A-F42A8EAB35BBBEB3/showMeta/0/\">Candy by the Decade\u003c/a> chart on Powell’s website. \u003c/p>\n\u003cp>Did you know that Bit-O-Honey, Butterfinger, Charleston Chew and Jujubees go way back to the early 1900s? \u003c/p>\n\u003cp>If you are a 50s Boomer, you’ll remember Fizzies, Pixy Stix, and Hot Tamales. \u003c/p>\n\u003cp>Flower Child of the 60s? Fruit Stripe gum, Twizzlers and Lemonheads should ring a bell.\u003c/p>\n\u003cp>Wore Jordache Jeans in the 70s? Pop Rocks and Ring Pops came out in your decade.\u003c/p>\n\u003cp>Played Pac Man in 80s? Maybe while chomping Runts and Nerds. \u003c/p>\n\u003cp>Junblat left the corporate world after 20+ years to cheerfully preside over “this happy place.” She personally favors the British imports, including Cadbury bars, Rountree’s Fruit Gums and Aero bubble chocolate, aptly housed in a red British phone booth. Additional foreign imports satisfy both world travelers and expats, such as Australian Kookabura licorice and Violet Crumble bars. Famous Dutch licorice is represented by licorice coins, hard licorice buttons, and salty salmiak rocks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\" alt=\"gummi eggs\" title=\"gummi eggs\" width=\"400\" height=\"336\" class=\"alignnone size-full wp-image-38656\">\u003c/a>\u003cbr>\nGummis range from butterflies, penguins and mice to khaki green army guys and even sunnyside up eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\" alt=\"bacon lollipops\" title=\"bacon lollipops\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-38653\">\u003c/a>\u003cbr>\nAsked for the latest trend in candy, Junblat quickly replies, “Bacon is the new black.” And points to a table with bacon flavored floss, toothpaste, chocolate, fizzy drinks and lollipops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\" alt=\"melody pops\" title=\"melody pops\" width=\"400\" height=\"526\" class=\"alignnone size-full wp-image-38651\">\u003c/a>\u003cbr>\nSome sweets perform a double duty, like candy beaded necklaces and Melody pops that play a tune. \u003c/p>\n\u003cp>All manner of jawbreakers sit in jars, from teensy marbles to huge orbs the size of a baby's head. Aaron Lindstrom, shift manager, admits to keeping a gigantic jawbreaker hidden in a paper bag under his bed when he was in the third grade. He secretly worked on it for months until it was gone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\" alt=\"candy collage\" title=\"candy collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-38368\">\u003c/a>\u003c/p>\n\u003cp>Powell’s most helpful website also lists candies for those with dietary restrictions and preferences.\u003c/p>\n\u003cp>It’s nice to know that \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93215568-E744-2537-6522EF778C78E9AC/showMeta/0/\">vegans\u003c/a> can still enjoy Swedish Fish, Chick-O-Sticks, Hot Tamales and Boston Baked Beans.\u003c/p>\n\u003cp>There’s a large number of \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9350E488-DB14-BD70-277E2AA4C58472E6/showMeta/0/\">gluten-free\u003c/a> goodies too.\u003c/p>\n\u003cp>I noticed that the list of candies \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93236E6C-CA1A-2BDC-8474A278F29B1BB7/showMeta/0/\">without high fructose corn syrup\u003c/a> includes Gummi Brains, Banana Heads and Smarties. \u003c/p>\n\u003cp>Does this somehow indicate that people who avoid the stuff are more intelligent?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\" alt=\"breakfast floss\" title=\"breakfast floss\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38371\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Get a retro sugar rush at Powell's Sweet Shoppe. Sugar coated nostalgia in candy you remember from your childhood (from Boomers to Millennials) and even turn of the last century tasty treasures from Abba-Zabba’s to Zotz. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\" alt=\"conversation hearts\" title=\"conversation hearts\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-38365\">\u003c/a>\u003c/p>\n\u003cp>Instead of arming Cupid’s bow with an arrow dipped in the latest chocolate-cayenne-goji berry-sea salt-caramel to woo your sweetheart, aim for your honey’s inner child with a retro sugar rush from \u003ca href=\"http://www.powellsss.com/go/\">Powell’s Sweet Shoppe\u003c/a> in Berkeley (or other \u003ca href=\"http://www.powellsss.com/go/index.cfm/locations/\">Bay Area locations\u003c/a>).\u003c/p>\n\u003cp>The Valentine table is carpeted in conversation hearts—speaking dialects from Disney princess to Sponge Bob Square Pants—plus a blanket of red and pink jelly beans and cupid corn, valentine Dots, kiss me mints, chocolate covered marshmallow hearts and XOXO lollipops.\u003c/p>\n\u003cp>It’s easy to get lost in a sugar-coated trip down memory lane browsing the College Avenue shop’s collection of 6000 classic candies in varieties that date from the 20s to the 80s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\" alt=\"Shahrazad Junblat\" title=\"Shahrazad Junblat\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-38374\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The real fun starts with a perusal of the bags and bars on the nostalgia table that run from Abba-Zabba’s to Zotz. “This is where childhood memories are reawakened,” says Shahrazad Junblat, co-owner of the shop with her sister and brother-in-law. “I always hear customers exclaim, ‘Oh my God, I haven’t seen this since I was 5,’ or ‘ Grandma always used to buy me this.’” The vintage treats include: Look!, Big Hunk, Moon Pie, Sugar Babies, pastel button dots on strips of paper, Turkish taffy and Nik-L-Nip wax bottles filled with sweet syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\" alt=\"turkish taffy\" title=\"turkish taffy\" width=\"560\" height=\"327\" class=\"alignnone size-full wp-image-38378\">\u003c/a>\u003c/p>\n\u003cp>For the sweetest history lesson ever, check out the \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9321C6C2-DCD4-411A-F42A8EAB35BBBEB3/showMeta/0/\">Candy by the Decade\u003c/a> chart on Powell’s website. \u003c/p>\n\u003cp>Did you know that Bit-O-Honey, Butterfinger, Charleston Chew and Jujubees go way back to the early 1900s? \u003c/p>\n\u003cp>If you are a 50s Boomer, you’ll remember Fizzies, Pixy Stix, and Hot Tamales. \u003c/p>\n\u003cp>Flower Child of the 60s? Fruit Stripe gum, Twizzlers and Lemonheads should ring a bell.\u003c/p>\n\u003cp>Wore Jordache Jeans in the 70s? Pop Rocks and Ring Pops came out in your decade.\u003c/p>\n\u003cp>Played Pac Man in 80s? Maybe while chomping Runts and Nerds. \u003c/p>\n\u003cp>Junblat left the corporate world after 20+ years to cheerfully preside over “this happy place.” She personally favors the British imports, including Cadbury bars, Rountree’s Fruit Gums and Aero bubble chocolate, aptly housed in a red British phone booth. Additional foreign imports satisfy both world travelers and expats, such as Australian Kookabura licorice and Violet Crumble bars. Famous Dutch licorice is represented by licorice coins, hard licorice buttons, and salty salmiak rocks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\" alt=\"gummi eggs\" title=\"gummi eggs\" width=\"400\" height=\"336\" class=\"alignnone size-full wp-image-38656\">\u003c/a>\u003cbr>\nGummis range from butterflies, penguins and mice to khaki green army guys and even sunnyside up eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\" alt=\"bacon lollipops\" title=\"bacon lollipops\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-38653\">\u003c/a>\u003cbr>\nAsked for the latest trend in candy, Junblat quickly replies, “Bacon is the new black.” And points to a table with bacon flavored floss, toothpaste, chocolate, fizzy drinks and lollipops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\" alt=\"melody pops\" title=\"melody pops\" width=\"400\" height=\"526\" class=\"alignnone size-full wp-image-38651\">\u003c/a>\u003cbr>\nSome sweets perform a double duty, like candy beaded necklaces and Melody pops that play a tune. \u003c/p>\n\u003cp>All manner of jawbreakers sit in jars, from teensy marbles to huge orbs the size of a baby's head. Aaron Lindstrom, shift manager, admits to keeping a gigantic jawbreaker hidden in a paper bag under his bed when he was in the third grade. He secretly worked on it for months until it was gone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\" alt=\"candy collage\" title=\"candy collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-38368\">\u003c/a>\u003c/p>\n\u003cp>Powell’s most helpful website also lists candies for those with dietary restrictions and preferences.\u003c/p>\n\u003cp>It’s nice to know that \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93215568-E744-2537-6522EF778C78E9AC/showMeta/0/\">vegans\u003c/a> can still enjoy Swedish Fish, Chick-O-Sticks, Hot Tamales and Boston Baked Beans.\u003c/p>\n\u003cp>There’s a large number of \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9350E488-DB14-BD70-277E2AA4C58472E6/showMeta/0/\">gluten-free\u003c/a> goodies too.\u003c/p>\n\u003cp>I noticed that the list of candies \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93236E6C-CA1A-2BDC-8474A278F29B1BB7/showMeta/0/\">without high fructose corn syrup\u003c/a> includes Gummi Brains, Banana Heads and Smarties. \u003c/p>\n\u003cp>Does this somehow indicate that people who avoid the stuff are more intelligent?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\" alt=\"breakfast floss\" title=\"breakfast floss\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38371\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How's about a Nice Kale Sandwich? ",
"title": "How's about a Nice Kale Sandwich? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/kale-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/kale-sandwich.jpg\" alt=\"nice kale sandwich\" title=\"nice kale sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38263\">\u003c/a>\u003c/p>\n\u003cp>If there's one thing Bay Area backyard gardeners can count on at this time of year, it's kale. Our cool, typically damp winter weather is tailor-made for hearty winter greens, ones that can thrive through hard frosts, even snow. And though winter's rains may be passing us by, with a little irrigation, the crinkly kale, dino kale, red or white Russian kale should be growing like crazy in whatever pot, plot, or raised bed you've got planted. \u003c/p>\n\u003cp>Shop the farmers' markets these days, and while the first, $8/lb sugar-snap peas may be starting to appear, the backbone of the veggie tables are dark-green, iron-rich greens: punchy mustard greens, mellow collards, rainbow-ribbed chard, plus green or burgundy beet tops, the gift of two-veg-in-one that comes free with every bunch of sweet roots. \u003c/p>\n\u003cp>So: time to love your greens. We served a lot of greens during my time cooking at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>, yet we were pretty content to do them the same way each time. A handful of minced shallot was flung into sizzling olive oil, chopped greens were added, then the whole was stirred and stirred until just wilted and tender. To finish, we tossed in a quick splash of sherry vinegar or a couple of lemons, sliced into eighths and crushed a little to release the juice and aromatic oils. I do mine at home much the same way, with slivered garlic instead of shallots, and a healthy shake of red pepper flakes for a little burn. Nice with rice and tofu, nice with polenta and sausage, nice leftover cold out of the pan, eaten with your fingers while doing the dishes. \u003c/p>\n\u003cp>Now, though, during greens' moment in the sun, dinner is not enough. Greens need to find a home at every meal. A lot of farm mornings began with eggs and kale, as we counted down the weeks until the potato harvest. I love green eggs and ham, made from emerald-green minced nettles sauteed and stirred into scrambled eggs with a bit of proscuitto draped on top. And, then, for lunch, there are \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/02/crispy-sweet-and-salty-kale-chips/\">kale chips\u003c/a>, kale Caesar salad, \u003ca href=\"http://well.blogs.nytimes.com/2012/02/03/kale-for-everyone/\">pasta with kale\u003c/a>, Portuguese caldo verde with kale, potatoes, and linguica sausage, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale every way\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But have you thought about a kale sandwich? I did, this past weekend, when I was making breakfast and lunch for a staff and board members' retreat, 25 people needing muffins and sandwiches to help them forget that a sunny, beautiful beach was just five minutes' walk away from where they were trapped around a darkened conference table with spreadsheets and PowerPoint. My solution? Quinoa-almond-citrus salad, lentil-beet-mint salad, chocolate-chip oatmeal cookies, apple-cherry cider, turkey sandwiches, and the veggie crowning glory, kale sandwiches. Oh, you may laugh, but they were lively, colorful stacks that turned out to be much more than the sum of their vitamin-packed parts. The elements? Sauteed greens and onions piled on whole-wheat focaccia dabbed with Dijon mustard, layered with thin slices of roasted winter squash, topped with \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">Weirauch Farm and Creamery's\u003c/a> Tomme Fraiche or creamy Doubloon cheese, and finished with a smear of tart-tangy plum chutney or punchy arugula pesto. \u003c/p>\n\u003cp>It takes a while to make a sandwich when you're making everything from bread to pesto from scratch. So, while homemade focaccia is always the best, feel free to substitute any good bread of choice, from Acme's herb slab to the sesame loaf baked by \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/eduardo-morrell/\">Morell's Bread\u003c/a> (pictured here). The chutney, luckily, I'd made earlier in the summer, to rescue a batch of less-than-stellar jam. Boring, slightly-too-sweet stone-fruit jam, it turns out, can make a very successful base for chutney, once it's jazzed up and cooked down with cider vinegar, chopped onions, and plenty of aromatic spices. If you don't have a pantry full of chutney on hand, I'd recommend any of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/08/local-fooddrink-secrets-of-chutney-chef-alison-mcquade/\">Alison McQuade's\u003c/a> excellent, small-batch chutneys, sold under the name \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/26/mcquades-celtic-chutney/\">McQuade's Celtic Chutney\u003c/a>. Or, you can retrieve that slightly shriveled, almost-wilted bunch of arugula from down in the vegetable drawer and buzz it together with a couple tablespoons of walnuts or pine nuts, a couple cloves of garlic, salt to taste, the juice of a lemon, a splash of water and a few tablespoons of olive oil. Puree until smooth, and taste. It will probably taste too tannic from the walnuts, too sharp from the arugula, and leave you wishing for summer's fragrant basil. \u003c/p>\n\u003cp>No worry, though: a solution is at hand. Crumble in a moist, creamy-mild Doubloon cheese, made by \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm and Creamery\u003c/a> in Petaluma. Instantly, the spread is tamed, its punch tempered with creaminess. When you're picking up your Doubloons, get another one, this one rolled in herbes de Provence, along with a wedge of their springy, buttery Tomme Fraiche. \u003c/p>\n\u003cp>Now, onto your squash. Butternut, kabocha, pumpkin, whatever hard-shelled winter squash you've had languishing on the counter since your last CSA box. Not acorn, though; too pasty and stringy. You want dense, sweet and nutty for this. Peel and seed your squash, and slice the flesh into thin half-moons. Oil lightly, sprinkled with salt and pepper, and roast at 400F until tender. \u003c/p>\n\u003cp>While the squash is roasting, slice up an onion, red or yellow. In a wide pan, saute it in olive oil until tangled and translucent. You can let it go farther and get browned here and there, halfway to caramelization. Keep some texture, though; you want recognizable loops, not onion jam. Wash but don't dry your greens, which don't have to be kale but should be some mixture of sturdy greens, rather than something weepingly delicate like spinach. I used a mixture of collards, mustard, and beet tops, but any tough-ish greens will do. Shred your greens and toss them into the hot pan full of onions. Stir and season with salt and pepper until greens are wilted and just tender. Take a bite; you shouldn't feel like you're chewing on a raincoat, but they shouldn't be boiled to mush, either. Pull off the stove and let cool. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Now, the \u003cem>assemblage.\u003c/em> Slice your focaccia horizontally, if using; otherwise, slice your bread. Spread chutney or pesto on the inside of one piece. Add a few pieces of Tomme Fraiche, or crumble on a tablespoon or so of Doubloon. On the second slice of bread, spread a dab of Dijon mustard. Pile on some greens and onions. Layer on some slices of roasted squash, as if you're laying out a row of cards in solitaire. Put the halves together with a firm but gentle squish. Enjoy! \u003c/p>\n\n",
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"excerpt": "Bored of the same old hummus sandwiches and PB&Js? Liven up a vegetarian lunchbox with this excellent kale, squash, chutney and cheese concoction. ",
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"description": "Bored of the same old hummus sandwiches and PB&Js? Liven up a vegetarian lunchbox with this excellent kale, squash, chutney and cheese concoction. ",
"title": "How's about a Nice Kale Sandwich? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/kale-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/kale-sandwich.jpg\" alt=\"nice kale sandwich\" title=\"nice kale sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38263\">\u003c/a>\u003c/p>\n\u003cp>If there's one thing Bay Area backyard gardeners can count on at this time of year, it's kale. Our cool, typically damp winter weather is tailor-made for hearty winter greens, ones that can thrive through hard frosts, even snow. And though winter's rains may be passing us by, with a little irrigation, the crinkly kale, dino kale, red or white Russian kale should be growing like crazy in whatever pot, plot, or raised bed you've got planted. \u003c/p>\n\u003cp>Shop the farmers' markets these days, and while the first, $8/lb sugar-snap peas may be starting to appear, the backbone of the veggie tables are dark-green, iron-rich greens: punchy mustard greens, mellow collards, rainbow-ribbed chard, plus green or burgundy beet tops, the gift of two-veg-in-one that comes free with every bunch of sweet roots. \u003c/p>\n\u003cp>So: time to love your greens. We served a lot of greens during my time cooking at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>, yet we were pretty content to do them the same way each time. A handful of minced shallot was flung into sizzling olive oil, chopped greens were added, then the whole was stirred and stirred until just wilted and tender. To finish, we tossed in a quick splash of sherry vinegar or a couple of lemons, sliced into eighths and crushed a little to release the juice and aromatic oils. I do mine at home much the same way, with slivered garlic instead of shallots, and a healthy shake of red pepper flakes for a little burn. Nice with rice and tofu, nice with polenta and sausage, nice leftover cold out of the pan, eaten with your fingers while doing the dishes. \u003c/p>\n\u003cp>Now, though, during greens' moment in the sun, dinner is not enough. Greens need to find a home at every meal. A lot of farm mornings began with eggs and kale, as we counted down the weeks until the potato harvest. I love green eggs and ham, made from emerald-green minced nettles sauteed and stirred into scrambled eggs with a bit of proscuitto draped on top. And, then, for lunch, there are \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/02/crispy-sweet-and-salty-kale-chips/\">kale chips\u003c/a>, kale Caesar salad, \u003ca href=\"http://well.blogs.nytimes.com/2012/02/03/kale-for-everyone/\">pasta with kale\u003c/a>, Portuguese caldo verde with kale, potatoes, and linguica sausage, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale every way\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But have you thought about a kale sandwich? I did, this past weekend, when I was making breakfast and lunch for a staff and board members' retreat, 25 people needing muffins and sandwiches to help them forget that a sunny, beautiful beach was just five minutes' walk away from where they were trapped around a darkened conference table with spreadsheets and PowerPoint. My solution? Quinoa-almond-citrus salad, lentil-beet-mint salad, chocolate-chip oatmeal cookies, apple-cherry cider, turkey sandwiches, and the veggie crowning glory, kale sandwiches. Oh, you may laugh, but they were lively, colorful stacks that turned out to be much more than the sum of their vitamin-packed parts. The elements? Sauteed greens and onions piled on whole-wheat focaccia dabbed with Dijon mustard, layered with thin slices of roasted winter squash, topped with \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">Weirauch Farm and Creamery's\u003c/a> Tomme Fraiche or creamy Doubloon cheese, and finished with a smear of tart-tangy plum chutney or punchy arugula pesto. \u003c/p>\n\u003cp>It takes a while to make a sandwich when you're making everything from bread to pesto from scratch. So, while homemade focaccia is always the best, feel free to substitute any good bread of choice, from Acme's herb slab to the sesame loaf baked by \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/eduardo-morrell/\">Morell's Bread\u003c/a> (pictured here). The chutney, luckily, I'd made earlier in the summer, to rescue a batch of less-than-stellar jam. Boring, slightly-too-sweet stone-fruit jam, it turns out, can make a very successful base for chutney, once it's jazzed up and cooked down with cider vinegar, chopped onions, and plenty of aromatic spices. If you don't have a pantry full of chutney on hand, I'd recommend any of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/08/local-fooddrink-secrets-of-chutney-chef-alison-mcquade/\">Alison McQuade's\u003c/a> excellent, small-batch chutneys, sold under the name \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/26/mcquades-celtic-chutney/\">McQuade's Celtic Chutney\u003c/a>. Or, you can retrieve that slightly shriveled, almost-wilted bunch of arugula from down in the vegetable drawer and buzz it together with a couple tablespoons of walnuts or pine nuts, a couple cloves of garlic, salt to taste, the juice of a lemon, a splash of water and a few tablespoons of olive oil. Puree until smooth, and taste. It will probably taste too tannic from the walnuts, too sharp from the arugula, and leave you wishing for summer's fragrant basil. \u003c/p>\n\u003cp>No worry, though: a solution is at hand. Crumble in a moist, creamy-mild Doubloon cheese, made by \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm and Creamery\u003c/a> in Petaluma. Instantly, the spread is tamed, its punch tempered with creaminess. When you're picking up your Doubloons, get another one, this one rolled in herbes de Provence, along with a wedge of their springy, buttery Tomme Fraiche. \u003c/p>\n\u003cp>Now, onto your squash. Butternut, kabocha, pumpkin, whatever hard-shelled winter squash you've had languishing on the counter since your last CSA box. Not acorn, though; too pasty and stringy. You want dense, sweet and nutty for this. Peel and seed your squash, and slice the flesh into thin half-moons. Oil lightly, sprinkled with salt and pepper, and roast at 400F until tender. \u003c/p>\n\u003cp>While the squash is roasting, slice up an onion, red or yellow. In a wide pan, saute it in olive oil until tangled and translucent. You can let it go farther and get browned here and there, halfway to caramelization. Keep some texture, though; you want recognizable loops, not onion jam. Wash but don't dry your greens, which don't have to be kale but should be some mixture of sturdy greens, rather than something weepingly delicate like spinach. I used a mixture of collards, mustard, and beet tops, but any tough-ish greens will do. Shred your greens and toss them into the hot pan full of onions. Stir and season with salt and pepper until greens are wilted and just tender. Take a bite; you shouldn't feel like you're chewing on a raincoat, but they shouldn't be boiled to mush, either. Pull off the stove and let cool. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the \u003cem>assemblage.\u003c/em> Slice your focaccia horizontally, if using; otherwise, slice your bread. Spread chutney or pesto on the inside of one piece. Add a few pieces of Tomme Fraiche, or crumble on a tablespoon or so of Doubloon. On the second slice of bread, spread a dab of Dijon mustard. Pile on some greens and onions. Layer on some slices of roasted squash, as if you're laying out a row of cards in solitaire. Put the halves together with a firm but gentle squish. Enjoy! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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