window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_37404": {
"type": "attachments",
"id": "bayareabites_37404",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37404",
"found": true
},
"parent": 37268,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/01/bale-grist-mill.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1326131196,
"modified": 1326131196,
"caption": null,
"description": null,
"title": "Bale Grist Mill",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37128": {
"type": "attachments",
"id": "bayareabites_37128",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37128",
"found": true
},
"parent": 36954,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/alice-wheelbarrow300.jpg",
"width": 300,
"height": 201
}
},
"publishDate": 1324791419,
"modified": 1324791419,
"caption": "Alice Waters at Edible Schoolyard event. Photo: Wendy Goodfriend",
"description": null,
"title": "Alice Waters at Edible Schoolyard event for Chez Panisse 40th Anniversary",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_37028": {
"type": "attachments",
"id": "bayareabites_37028",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "37028",
"found": true
},
"parent": 36841,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/pumpkin-bread560.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1324768765,
"modified": 1324768765,
"caption": null,
"description": null,
"title": "Christmas Morning Pumpkin Bread",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_36455": {
"type": "attachments",
"id": "bayareabites_36455",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "36455",
"found": true
},
"parent": 36442,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/12/accfb-report_back1.jpg",
"width": 560,
"height": 337
}
},
"publishDate": 1323838796,
"modified": 1323838796,
"caption": null,
"description": null,
"title": " volunteers - photo courtesy alameda county community food bank",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_35325": {
"type": "attachments",
"id": "bayareabites_35325",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "35325",
"found": true
},
"parent": 35262,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/11/Turkeys-Bill-and-Sierra.jpg",
"width": 500,
"height": 375
}
},
"publishDate": 1320957199,
"modified": 1320957199,
"caption": null,
"description": null,
"title": "Turkeys Bill and Sierra",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_33758": {
"type": "attachments",
"id": "bayareabites_33758",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "33758",
"found": true
},
"parent": 33716,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/09/Pepin-Essential-Cover300.jpg",
"width": 300,
"height": 378
}
},
"publishDate": 1317195912,
"modified": 1317195912,
"caption": null,
"description": null,
"title": "Essential Pepin book cover",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_33099": {
"type": "attachments",
"id": "bayareabites_33099",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "33099",
"found": true
},
"parent": 33070,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/09/18reasons-newspace.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1316381454,
"modified": 1316381454,
"caption": null,
"description": null,
"title": "18 Reasons - new space",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_32384": {
"type": "attachments",
"id": "bayareabites_32384",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "32384",
"found": true
},
"parent": 32333,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/08/esyhp-e1314421660216.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1314421553,
"modified": 1314421553,
"caption": null,
"description": null,
"title": "The Edible Schoolyard kitchen classroom at Hunters Point.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_32301": {
"type": "attachments",
"id": "bayareabites_32301",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "32301",
"found": true
},
"parent": 31847,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/08/calamari-pizza560.jpg",
"width": 560,
"height": 418
}
},
"publishDate": 1314337834,
"modified": 1314337834,
"caption": null,
"description": null,
"title": "Bar Bocce Calamari Pizza",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_32171": {
"type": "attachments",
"id": "bayareabites_32171",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "32171",
"found": true
},
"parent": 32127,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg",
"width": 560,
"height": 375
}
},
"publishDate": 1314232530,
"modified": 1314232530,
"caption": null,
"description": null,
"title": "Alice Waters with Levis CEO addressing crowd at event. Photo by Wendy Goodfriend",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_30631": {
"type": "attachments",
"id": "bayareabites_30631",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "30631",
"found": true
},
"parent": 30602,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/07/french-toast.jpg",
"width": 500,
"height": 313
}
},
"publishDate": 1311386166,
"modified": 1311386166,
"caption": null,
"description": null,
"title": "Plow French Toast",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_30233": {
"type": "attachments",
"id": "bayareabites_30233",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "30233",
"found": true
},
"parent": 30221,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/07/watermelon-slushie300.jpg",
"width": 300,
"height": 450
}
},
"publishDate": 1310510336,
"modified": 1310510336,
"caption": null,
"description": null,
"title": "Watermelon Slushie",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"stephanie": {
"type": "authors",
"id": "5010",
"meta": {
"index": "authors_1716337520",
"id": "5010",
"found": true
},
"name": "Stephanie Lucianovic",
"firstName": "Stephanie",
"lastName": "Lucianovic",
"slug": "stephanie",
"email": "svwl22@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twitter": "grubreport",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Lucianovic | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"vizahajszky": {
"type": "authors",
"id": "5126",
"meta": {
"index": "authors_1716337520",
"id": "5126",
"found": true
},
"name": "Vi Zahajszky",
"firstName": "Vi",
"lastName": "Zahajszky",
"slug": "vizahajszky",
"email": "vizaha@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Vi Zahajszky | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/vizahajszky"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
}
},
"pagesReducer": {
"bayareabites_category_kids-and-family": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"score": 14.407137
},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"title": "kids and family",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 16
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=kids-and-family",
"seeMore": false,
"paginated": true,
"page": 16
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_37268": {
"type": "posts",
"id": "bayareabites_37268",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "37268",
"score": null,
"sort": [
1326131418000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1326131418,
"format": "aside",
"disqusTitle": "Milling at the Bale Grist Mill ",
"title": "Milling at the Bale Grist Mill ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bale-grist-mill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bale-grist-mill.jpg\" alt=\"Bale Grist Mill\" title=\"Bale Grist Mill\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37404\">\u003c/a>\u003c/p>\n\u003cp>I’ll admit it: my kitchen obsessions aren’t hip. If they were, I’d have a cleaver slung on my hip, bacon smoking in the backyard, a burr grinder and Hario pour-over kettle on the counter for brewing my \u003ca href=\"http://thebolditalic.com/sandersnoah/stories/928-howve-you-bean\">home-roasted coffee beans\u003c/a>, kimchee fermenting stinkily on the porch next to a carboy of triple-hopped homemade ale. Meat, salt, booze, caffeine, and above all, funky slow rot: such is DIY hipness, 2012 style. \u003c/p>\n\u003cp>But the thing is, I’m a nice Jewish girl unmoved by bacon’s siren call. Beer is not my drink, madly bitter beer even less so. My nerves are easily unhinged by San Francisco’s high-octane \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave coffee\u003c/a>; what I need in the morning is not a tepid single mug brewed at tai-chi speed but a tall French press of good decaf poured three-to-one with hot milk. While I love fermented products in theory (and on my plate when I’m out of the house), uncontrolled bacterial action in my own kitchen unnerves me. I can taste mold at fifty paces; blue cheese and all its green-streaked brethren revolts me. \u003c/p>\n\u003cp>Instead, I have this thing for grain. For wheat, in particular, and how uncool is that, in this moment of all things gluten-free? I love windmills and grist mills run by water wheels. I’ll find any excuse to detour to a good bread bakery. Oven spring—when a previously sluggish loaf of dough suddenly leaps up to double its size during baking—strikes joy in my heart. I will never buy a bread machine, not so long as I have a bowl, my hands, and an oven. \u003c/p>\n\u003cp>It really does make a difference, getting fresh, good flour for your bread baking. Standard, brand-name paper-bagged whole wheat from the supermarket: fine, just fine. But fresh from the mill, especially if it’s from recently, locally grown grain: well, that’s going to make you some amazing bread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I learned this first hand when I worked as an apprentice at the \u003ca href=\"http://casfs.ucsc.edu\">CASFS\u003c/a> educational farm at UC Santa Cruz. We sowed a quarter-acre with three strains of heirloom wheat, chewed the milky kernels as they swelled, dried, and turned golden in the sun, scythed the stalks by hand then fed them into a noisy threshing machine. The result? Buckets of whole wheat berries, ground into flour and baked into the most alive bread I’ve ever made. \u003c/p>\n\u003cp>This fondness for mills started in childhood, with summertime visits to the \u003ca href=\"http://www.nha.org/sites/oldmill.html\">Old Mill\u003c/a> on Nantucket, whose sweeping sails dominated the low-slung island's horizon from any direction. In Minneapolis, I toured the excellent \u003ca href=\"http://www.millcitymuseum.org\">Mill City Museum\u003c/a>, on the site of a formerly dilapidated flour mill, then brought home bags of heirloom wheat berries and freshly ground flour and polenta from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/10/twin-cities-eats/\">Mill City Farmers' Market\u003c/a>. In Arkansas, I made dozens of biscuits from cornmeal ground at the \u003ca href=\"http://www.wareaglemill.com\">War Eagle Grist Mill\u003c/a>, a historic water-wheel mill that still produces dozens of flours (the mystique may have been upped by getting to drive there in a purple \u003ca href=\"http://www.lotuscars.com/en/index\">Lotus\u003c/a> with the mill's current owner, now in her 70s). Through the \u003ca href=\"http://www.boiledpeanuts.com\">Lee Brothers’ Boiled Peanuts catalog\u003c/a>, I’ve special-ordered \u003ca href=\"http://www.oldmillofguilford.com\">Guilford Mills’\u003c/a> remarkable grits, which are stone-ground in a North Carolina grist mill dating back to the 18th century. \u003c/p>\n\u003cp>And here, we are lucky enough to have the \u003ca href=\"http://www.parks.ca.gov/?page_id=482\">Bale Grist Mill\u003c/a>, right next to the lovely, hike-worthy Bothe Napa State Park, tucked among the vineyards, oaks, and manzanitas, right off Highway 29 between Calistoga and St. Helena. The mill was fully restored a few years ago, and is open for milling tours most weekends, three dollars well spent. \u003c/p>\n\u003cp>If you were the kid (or grownup) who pored over David Macauley’s \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395938473/kqedorg-20\">The New Way Things Work\u003c/a>, this is the tour for you. Milling with a water wheel makes basic physics come to rattling life, energy and motion transformed through simple engineering into productivity. It’s also a delight for grammar and etymology geeks: little did I know how many common words and phrases--“nose to the grindstone,” “cockeyed,” “fair to middling”--derive from milling. You put your nose to the grindstone to sniff for ozone, the smell you get in the air after a lightning strike; the scent of it can mean that the two millstones have become unbalanced, knocking into each other and striking sparks from the friction. Fair to middling are the two central grades of flour to emerge from the bolter, bookended by fine and coarse; if you’re feeling “fair to middling,” you’re right in the middle, so-so. \u003c/p>\n\u003cp>But now is the time to get to this mill for a visit. As well-loved as the grist mill is, its future is uncertain, thanks to stringent cutbacks in California's parks budget. As detailed in a recent \u003ca href=\"http://napavalleyregister.com/news/local/ffd482f6-3832-11e1-9d98-001871e3ce6c.html\">Napa Register article about local park closures\u003c/a>, both Napa Bothe Park and the Bale Grist Mill could be closed to the public as early as February, unless two local park groups, the Napa County Regional Parks and Open Space District and the Napa Valley State Parks Association, get approval (and funding) to take over the parks from the state this spring. It's ironic, of course, that such a historical resource could shut down just as a groundswell of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/01/03/MN8D1MIA7G.DTL\">consumer interest in local grains\u003c/a> and grain products is rising. \u003c/p>\n\u003cp>For the moment, the Bale Grist Mill sells polenta, cornmeal, spelt, buckwheat, rye, and whole-wheat flours, all ground in the mill. Although, for liability reasons, the flours are marked \"not for human consumption,\" the millers are scrupulous about cleanliness and sanitation during the milling and storage process. Any grain or flour touched or spilled during the milling process goes into a big bag marked \"sweeps.\" A local farmer picks all the sweeps once a week, a welcome addition to his pigs' daily mash. Using both raw wheat kernels (wheat berries) and the mill's coarse, bran-rich bread flour, I made a dense, almost scone-like whole grain loaf inspired by the recipe for \"Holly's Whole Wheat Bread\" in Romney Steele's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740779141/kqedorg-20\">My Nepenthe\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Bread with Fruit and Nuts\u003c/strong>\u003cbr>\n\u003cem>Adjust the combination of dried fruit, seeds, and nuts depending on what's in your pantry, and what you like best. Dried persimmons, often available at Bay Area farmers' markets at this time of year, add bright color and a pleasant sweet chewiness to the finished bread. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bread.jpg\" alt=\"Wheat Berry Bread with Fruit and Nuts\" title=\"Wheat Berry Bread with Fruit and Nuts\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37403\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 loaves\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 90 minutes, plus 3 hours' rising time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 to 60 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 2 hours, 15 to 30 minutes, plus 3 hours' rising time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup whole raw wheat or spelt berries\u003cbr>\n3 cups water\u003cbr>\n1 1/2 cups whole milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1/3 cup honey\u003cbr>\n1 package (2 1/2 tsp) active dry yeast, or 1 oz fresh (cake) yeast\u003cbr>\n5 1/2 cups whole-wheat flour, plus more for the work surface\u003cbr>\n2 tbsp ground flax seed (optional)\u003cbr>\n2 teaspoons salt\u003cbr>\n1 cup raisins, dried cranberries, or chopped dried apricots or persimmons, soaked in hot water to cover for 10 minutes if very dry or wizened\u003cbr>\n1/4 cup unsalted sunflower or pumpkin seeds, plus 2 tablespoons for sprinkling, lightly toasted\u003cbr>\n1/2 cup hazelnuts, pecans, or walnuts, lightly toasted and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cover wheat berries with 3 cups water in a medium saucepan. Over medium heat, bring to simmer. Reduce heat, cover, and cook gently for 1 hour, until berries have softened and are tender to the bite but not mushy. They will absorb most of the water; drain any excess in a colander. (Step 1 can be done up to 4 days before you make your bread; store cooked and drained wheat berries in the refrigerator until needed.) \u003c/p>\n\u003cp>2. In a medium saucepan, heat milk until just beginning to bubble around the edges. Add butter, honey, and salt. Stir to dissolve, then let cool until tepid. \u003c/p>\n\u003cp>3. In a large bowl, sprinkle or crumble yeast over 1/4 cup lukewarm water. Let stand for a few minutes, then whisk vigorously to dissolve any remaining yeast. Beat in the milk mixture and 5 cups of the flour, mixing to form a soft dough. Stir in wheat berries, raisins or other dried fruit, 1/4 cup of sunflower or pumpkin seeds, and nuts. \u003c/p>\n\u003cp>4. Sprinkle flour over your counter or work table. Scoop the dough onto the work surface and knead for about 6 minutes, adding more flour (up to an additional 1/2 cup) in increments to keep dough from getting too sticky. Various errant mix-ins will try to push their way to freedom by popping out of the dough as you knead. Don’t let them get away with this; push them back into the dough and continue kneading until dough feels elastic and smooth. \u003c/p>\n\u003cp>5. Wash and butter your large bowl. Put the dough back into it, turning it over to coat with butter. Cover with a clean damp kitchen towel. Let rise in a warm place for 1 1/2 to 2 hours, or in a cool place for 3 hours.\u003c/p>\n\u003cp>6. Deflate the dough by sinking a fist into it. Divide in half and shape into two loaves. Grease two 8\"-by-5\" loaf pans. Put shaped dough into pans, cover with damp towel, and let rise again for another 45 to 60 minutes, until loaves have doubled in bulk. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Preheat oven to 375 degrees F. Brush the top of each loaf with milk and sprinkle with sunflower seeds. Bake loaves for 45 to 50 minutes, until well-browned. Let cool in pans for 15 minutes, then remove from pans and continue cooling on a rack.\u003c/p>\n\n",
"disqusIdentifier": "37268 http://blogs.kqed.org/bayareabites/?p=37268",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/01/09/milling-at-the-bale-grist-mill/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1668,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1326217408,
"excerpt": "Tour the oldest water-wheel grist mill in California, the Bale Grist Mill in Calistoga, and make a breakfast-perfect, scone-like whole grain loaf with your freshly milled grains. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Tour the oldest water-wheel grist mill in California, the Bale Grist Mill in Calistoga, and make a breakfast-perfect, scone-like whole grain loaf with your freshly milled grains. ",
"title": "Milling at the Bale Grist Mill | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Milling at the Bale Grist Mill ",
"datePublished": "2012-01-09T09:50:18-08:00",
"dateModified": "2012-01-10T09:43:28-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "milling-at-the-bale-grist-mill",
"status": "publish",
"path": "/bayareabites/37268/milling-at-the-bale-grist-mill",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bale-grist-mill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bale-grist-mill.jpg\" alt=\"Bale Grist Mill\" title=\"Bale Grist Mill\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37404\">\u003c/a>\u003c/p>\n\u003cp>I’ll admit it: my kitchen obsessions aren’t hip. If they were, I’d have a cleaver slung on my hip, bacon smoking in the backyard, a burr grinder and Hario pour-over kettle on the counter for brewing my \u003ca href=\"http://thebolditalic.com/sandersnoah/stories/928-howve-you-bean\">home-roasted coffee beans\u003c/a>, kimchee fermenting stinkily on the porch next to a carboy of triple-hopped homemade ale. Meat, salt, booze, caffeine, and above all, funky slow rot: such is DIY hipness, 2012 style. \u003c/p>\n\u003cp>But the thing is, I’m a nice Jewish girl unmoved by bacon’s siren call. Beer is not my drink, madly bitter beer even less so. My nerves are easily unhinged by San Francisco’s high-octane \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave coffee\u003c/a>; what I need in the morning is not a tepid single mug brewed at tai-chi speed but a tall French press of good decaf poured three-to-one with hot milk. While I love fermented products in theory (and on my plate when I’m out of the house), uncontrolled bacterial action in my own kitchen unnerves me. I can taste mold at fifty paces; blue cheese and all its green-streaked brethren revolts me. \u003c/p>\n\u003cp>Instead, I have this thing for grain. For wheat, in particular, and how uncool is that, in this moment of all things gluten-free? I love windmills and grist mills run by water wheels. I’ll find any excuse to detour to a good bread bakery. Oven spring—when a previously sluggish loaf of dough suddenly leaps up to double its size during baking—strikes joy in my heart. I will never buy a bread machine, not so long as I have a bowl, my hands, and an oven. \u003c/p>\n\u003cp>It really does make a difference, getting fresh, good flour for your bread baking. Standard, brand-name paper-bagged whole wheat from the supermarket: fine, just fine. But fresh from the mill, especially if it’s from recently, locally grown grain: well, that’s going to make you some amazing bread. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I learned this first hand when I worked as an apprentice at the \u003ca href=\"http://casfs.ucsc.edu\">CASFS\u003c/a> educational farm at UC Santa Cruz. We sowed a quarter-acre with three strains of heirloom wheat, chewed the milky kernels as they swelled, dried, and turned golden in the sun, scythed the stalks by hand then fed them into a noisy threshing machine. The result? Buckets of whole wheat berries, ground into flour and baked into the most alive bread I’ve ever made. \u003c/p>\n\u003cp>This fondness for mills started in childhood, with summertime visits to the \u003ca href=\"http://www.nha.org/sites/oldmill.html\">Old Mill\u003c/a> on Nantucket, whose sweeping sails dominated the low-slung island's horizon from any direction. In Minneapolis, I toured the excellent \u003ca href=\"http://www.millcitymuseum.org\">Mill City Museum\u003c/a>, on the site of a formerly dilapidated flour mill, then brought home bags of heirloom wheat berries and freshly ground flour and polenta from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/10/twin-cities-eats/\">Mill City Farmers' Market\u003c/a>. In Arkansas, I made dozens of biscuits from cornmeal ground at the \u003ca href=\"http://www.wareaglemill.com\">War Eagle Grist Mill\u003c/a>, a historic water-wheel mill that still produces dozens of flours (the mystique may have been upped by getting to drive there in a purple \u003ca href=\"http://www.lotuscars.com/en/index\">Lotus\u003c/a> with the mill's current owner, now in her 70s). Through the \u003ca href=\"http://www.boiledpeanuts.com\">Lee Brothers’ Boiled Peanuts catalog\u003c/a>, I’ve special-ordered \u003ca href=\"http://www.oldmillofguilford.com\">Guilford Mills’\u003c/a> remarkable grits, which are stone-ground in a North Carolina grist mill dating back to the 18th century. \u003c/p>\n\u003cp>And here, we are lucky enough to have the \u003ca href=\"http://www.parks.ca.gov/?page_id=482\">Bale Grist Mill\u003c/a>, right next to the lovely, hike-worthy Bothe Napa State Park, tucked among the vineyards, oaks, and manzanitas, right off Highway 29 between Calistoga and St. Helena. The mill was fully restored a few years ago, and is open for milling tours most weekends, three dollars well spent. \u003c/p>\n\u003cp>If you were the kid (or grownup) who pored over David Macauley’s \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395938473/kqedorg-20\">The New Way Things Work\u003c/a>, this is the tour for you. Milling with a water wheel makes basic physics come to rattling life, energy and motion transformed through simple engineering into productivity. It’s also a delight for grammar and etymology geeks: little did I know how many common words and phrases--“nose to the grindstone,” “cockeyed,” “fair to middling”--derive from milling. You put your nose to the grindstone to sniff for ozone, the smell you get in the air after a lightning strike; the scent of it can mean that the two millstones have become unbalanced, knocking into each other and striking sparks from the friction. Fair to middling are the two central grades of flour to emerge from the bolter, bookended by fine and coarse; if you’re feeling “fair to middling,” you’re right in the middle, so-so. \u003c/p>\n\u003cp>But now is the time to get to this mill for a visit. As well-loved as the grist mill is, its future is uncertain, thanks to stringent cutbacks in California's parks budget. As detailed in a recent \u003ca href=\"http://napavalleyregister.com/news/local/ffd482f6-3832-11e1-9d98-001871e3ce6c.html\">Napa Register article about local park closures\u003c/a>, both Napa Bothe Park and the Bale Grist Mill could be closed to the public as early as February, unless two local park groups, the Napa County Regional Parks and Open Space District and the Napa Valley State Parks Association, get approval (and funding) to take over the parks from the state this spring. It's ironic, of course, that such a historical resource could shut down just as a groundswell of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/01/03/MN8D1MIA7G.DTL\">consumer interest in local grains\u003c/a> and grain products is rising. \u003c/p>\n\u003cp>For the moment, the Bale Grist Mill sells polenta, cornmeal, spelt, buckwheat, rye, and whole-wheat flours, all ground in the mill. Although, for liability reasons, the flours are marked \"not for human consumption,\" the millers are scrupulous about cleanliness and sanitation during the milling and storage process. Any grain or flour touched or spilled during the milling process goes into a big bag marked \"sweeps.\" A local farmer picks all the sweeps once a week, a welcome addition to his pigs' daily mash. Using both raw wheat kernels (wheat berries) and the mill's coarse, bran-rich bread flour, I made a dense, almost scone-like whole grain loaf inspired by the recipe for \"Holly's Whole Wheat Bread\" in Romney Steele's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740779141/kqedorg-20\">My Nepenthe\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Bread with Fruit and Nuts\u003c/strong>\u003cbr>\n\u003cem>Adjust the combination of dried fruit, seeds, and nuts depending on what's in your pantry, and what you like best. Dried persimmons, often available at Bay Area farmers' markets at this time of year, add bright color and a pleasant sweet chewiness to the finished bread. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bread.jpg\" alt=\"Wheat Berry Bread with Fruit and Nuts\" title=\"Wheat Berry Bread with Fruit and Nuts\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37403\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 loaves\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 90 minutes, plus 3 hours' rising time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 to 60 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 2 hours, 15 to 30 minutes, plus 3 hours' rising time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup whole raw wheat or spelt berries\u003cbr>\n3 cups water\u003cbr>\n1 1/2 cups whole milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1/3 cup honey\u003cbr>\n1 package (2 1/2 tsp) active dry yeast, or 1 oz fresh (cake) yeast\u003cbr>\n5 1/2 cups whole-wheat flour, plus more for the work surface\u003cbr>\n2 tbsp ground flax seed (optional)\u003cbr>\n2 teaspoons salt\u003cbr>\n1 cup raisins, dried cranberries, or chopped dried apricots or persimmons, soaked in hot water to cover for 10 minutes if very dry or wizened\u003cbr>\n1/4 cup unsalted sunflower or pumpkin seeds, plus 2 tablespoons for sprinkling, lightly toasted\u003cbr>\n1/2 cup hazelnuts, pecans, or walnuts, lightly toasted and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cover wheat berries with 3 cups water in a medium saucepan. Over medium heat, bring to simmer. Reduce heat, cover, and cook gently for 1 hour, until berries have softened and are tender to the bite but not mushy. They will absorb most of the water; drain any excess in a colander. (Step 1 can be done up to 4 days before you make your bread; store cooked and drained wheat berries in the refrigerator until needed.) \u003c/p>\n\u003cp>2. In a medium saucepan, heat milk until just beginning to bubble around the edges. Add butter, honey, and salt. Stir to dissolve, then let cool until tepid. \u003c/p>\n\u003cp>3. In a large bowl, sprinkle or crumble yeast over 1/4 cup lukewarm water. Let stand for a few minutes, then whisk vigorously to dissolve any remaining yeast. Beat in the milk mixture and 5 cups of the flour, mixing to form a soft dough. Stir in wheat berries, raisins or other dried fruit, 1/4 cup of sunflower or pumpkin seeds, and nuts. \u003c/p>\n\u003cp>4. Sprinkle flour over your counter or work table. Scoop the dough onto the work surface and knead for about 6 minutes, adding more flour (up to an additional 1/2 cup) in increments to keep dough from getting too sticky. Various errant mix-ins will try to push their way to freedom by popping out of the dough as you knead. Don’t let them get away with this; push them back into the dough and continue kneading until dough feels elastic and smooth. \u003c/p>\n\u003cp>5. Wash and butter your large bowl. Put the dough back into it, turning it over to coat with butter. Cover with a clean damp kitchen towel. Let rise in a warm place for 1 1/2 to 2 hours, or in a cool place for 3 hours.\u003c/p>\n\u003cp>6. Deflate the dough by sinking a fist into it. Divide in half and shape into two loaves. Grease two 8\"-by-5\" loaf pans. Put shaped dough into pans, cover with damp towel, and let rise again for another 45 to 60 minutes, until loaves have doubled in bulk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. Preheat oven to 375 degrees F. Brush the top of each loaf with milk and sprinkle with sunflower seeds. Bake loaves for 45 to 50 minutes, until well-browned. Let cool in pans for 15 minutes, then remove from pans and continue cooling on a rack.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/37268/milling-at-the-bale-grist-mill",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_10062",
"bayareabites_10061",
"bayareabites_59",
"bayareabites_2155",
"bayareabites_10060",
"bayareabites_10059",
"bayareabites_10058",
"bayareabites_3250",
"bayareabites_3545",
"bayareabites_3544"
],
"featImg": "bayareabites_37404",
"label": "bayareabites"
},
"bayareabites_36954": {
"type": "posts",
"id": "bayareabites_36954",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36954",
"score": null,
"sort": [
1325174430000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1325174430,
"format": "aside",
"disqusTitle": "Ten Top Food News Stories of 2011: Part Two",
"title": "Ten Top Food News Stories of 2011: Part Two",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In today's post we continue our Top Ten Food Stories of 2011. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/28/ten-top-food-news-stories-of-2011-part-one/\">Yesterday's piece\u003c/a> focused on the food swap phenomenon, the new My Plate icon, record hunger in America, a year's worth of lies and deceit on the food front, and the latest food fad: eating insects. \u003c/p>\n\u003cp>Today's five items:\u003c/p>\n\u003cfigure id=\"attachment_37125\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cantaloupes300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cantaloupes300.jpg\" alt=\"Contaminated cantaloupe proved deadly across American this year.\" title=\"Contaminated cantaloupe proved deadly across American this year.\" width=\"300\" height=\"199\" class=\"size-full wp-image-37125\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Contaminated cantaloupe proved deadly across America this year.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Record Food Recalls:\u003c/strong> This year was marked by \u003ca href=\"http://www.foodsafetynews.com/2011/12/food-safety-tops-most-significant-food-stories-of-2011/\">big drama in food safety circles\u003c/a> around the country and contaminated meat wasn't consumers' greatest concern. The \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/07/141148032/cantaloupe-recall-due-to-listeria-expands-to-pre-cut-fruit-salads\">cantaloupe catastrophe\u003c/a> saw a \u003ca href=\"http://www.foodsafetynews.com/2011/12/listeria-outbreak-ends-as-most-deadly-in-100-years/\">record-breaking listeria outbreak\u003c/a>, the deadliest for that disease in recent U.S. history with 29 deaths reported. Other notable U.S. food-borne illness scares included the \u003ca href=\"http://www.npr.org/blogs/health/2011/08/04/138978064/salmonella-leads-cargill-to-recalls-36-million-pounds-of-ground-turkey\">Cargill callback of more than 36 million pounds of ground turkey\u003c/a> due to salmonella in August, which was followed by \u003ca href=\"http://www.washingtonpost.com/business/industries/nebraska-meatpacker-recalls-ground-beef-in-16-states-over-concerns-of-e-coli-contamination/2011/12/16/gIQAMPTJzO_story.html\">a ground beef recall by Tyson\u003c/a> in December. \u003c/p>\n\u003cp>\u003cem>Local angle: \u003c/em> California salad company Ready Pac Foods recalled more than 5,000 cases of bagged romaine lettuce because of \u003ca href=\"http://articles.sfgate.com/2011-11-19/bay-area/30421222_1_coli-bacteria-ready-pac-foods-lettuce\">E. coli contamination\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37130\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.ers.usda.gov/data/fooddesert/fooddesert.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/food-desert-locator300.jpg\" alt=\"Food Desert Locator\" title=\"Food Desert Locator\" width=\"300\" height=\"238\" class=\"size-full wp-image-37130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Food Desert Locator\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New Food Alliances: \u003c/strong>First Lady \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2011/01/20/AR2011012005578.html\">Michelle Obama joined forces with Wal-Mart\u003c/a> and other major retailers in an effort to get more fresh and healthy grub into food deserts around the country. \u003ca href=\"http://foodcorps.org/\">FoodCorps\u003c/a> launched its national service program, in partnership with AmeriCorps, in school garden sites in several states with the goal of fighting obesity and diet-related disease in the younger set by \u003ca href=\"http://www.time.com/time/health/article/0,8599,2089995,00.html\">promoting school gardens and farm-to-school programs\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> The $200 million \u003ca href=\"http://tcenews.calendow.org/pr/tce/introducing-the-california-freshworks-210802.aspx\">California FreshWorks Fund\u003c/a>, launched this year, is designed to encourage major grocers to expand into underserved communities to improve access to affordable, nutritious food. As \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">reported on BAB\u003c/a>, the Oakland-based People's Community Market may well benefit from this new initiative.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37128\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/alice-wheelbarrow300.jpg\" alt=\"Alice Waters at School Lunch & Levi's T-shirt launch event for Chez Panisse 40th Anniversary. Photo: Wendy Goodfriend\" title=\"Alice Waters at Edible Schoolyard event for Chez Panisse 40th Anniversary. Photo: Wendy Goodfriend\" width=\"300\" height=\"201\" class=\"size-full wp-image-37128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Alice Waters at Levi's T-shirt launch event. Photo: Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Food Celebrity Fest:\u003c/strong> \u003cem>Bon Appetit\u003c/em> put \u003ca href=\"http://www.bonappetit.com/magazine/2011/06/gwyneth-paltrow\">Gwyneth Paltrow\u003c/a> on \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/readers-react-to-gwyneth-paltrows-bon-apptit-cover-2286207.html\">the cover\u003c/a>, which caused many in the food world to gasp in dismay at the elevation to culinary icon of the actress-singer behind \u003ca href=\"http://goop.com/\">Goop\u003c/a>. Spain's Ferran Adria of \u003ca href=\"http://www.elbulli.com/home.php?lang=en\">el Bulli\u003c/a> fame shut up shop, wowed a sold out crowd \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/10/11/eight-smart-things-ferran-adria-said-at-the-castro-theatre/\">in San Francisco\u003c/a>, and published \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=pSpBzXQorWg\">The Family Meal\u003c/a>\u003c/em>, an homage to the meals he fed his staff at his iconic eatery, shuttered after 25 years. (Look for it to reopen in 2014 as a culinary school/foundation.) Dressed-to-impress actress \u003ca href=\"http://www.huffingtonpost.com/2011/10/17/eva-longoria-on-producing-new-documentary-the-harvest-la-cosecha_n_1016377.html\">Eva Longoria\u003c/a> was in the news for her work on behalf of farmworkers while buffed, bird-loving actor \u003ca href=\"http://www.washingtonpost.com/blogs/celebritology/post/ryan-gosling-cares-about-the-chickens-who-lay-eggs-for-mcdonalds/2011/12/20/gIQAIyQB7O_blog.html\">Ryan Gosling\u003c/a> stood up for chickens.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> was \u003ca href=\"http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">here\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/\">there\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/2011/08/26/the-frenzy-around-chez-panisses-40th-anniversary/\">everywhere\u003c/a> in August, which marked the \u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">40th anniversary\u003c/a> of her iconic restaurant \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> in Berkeley. She also made \u003ca href=\"http://lettuceeatkale.com/2011/michelle-obama-and-alice-waters-lets-do-breakfast/\">breakfast for Michelle Obama\u003c/a>, lunch for the downtown crowd at her \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Levi's T-shirt launch\u003c/a>, and \u003ca href=\"http://www.theatlantic.com/health/archive/2011/11/how-alice-waters-united-west-and-east-with-a-dinner-in-beijing/248911/\">dinner for Chinese cultural leaders\u003c/a>. \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Waters also sought to educate adults\u003c/a> with a lecture series sponsored by her foundation at UC Berkeley as part of \u003ca href=\"http://blog.sfgate.com/inberkeley/2011/08/19/with-alice-waters-and-michael-pollan-nikki-henderson-offers-edible-education-101/\">Edible Education 101\u003c/a>.\u003c/p>\n\u003cp>On the lighter side, ex-Berkeleysider DJ Dave scored a viral hit (3.3 million views to date) with his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/its-gettin-real-in-the-whole-foods-parking-lot/\">Whole Foods Parking Lot\u003c/a>, which proved one of the \u003ca href=\"http://www.kqed.org/support/membership/onq/popular.jsp\">top five BAB posts\u003c/a> of the year.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37129\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/child-obesity300jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/child-obesity300jpg.jpg\" alt=\"Childhood Obesity Epidemic\" title=\"Childhood Obesity Epidemic\" width=\"300\" height=\"199\" class=\"size-full wp-image-37129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Childhood Obesity Epidemic\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. New Face of Obesity Epidemic:\u003c/strong> An \u003ca href=\"http://articles.sfgate.com/2011-11-28/news/30457613_1_obesity-surgery-healthy-weight-workers\">eight-year-old child weighing over 200 pounds\u003c/a> was taken from his family and placed into foster care because Ohio officials maintained the boy's parents were not doing enough to reduce his weight, which poses a serious health risk. The move sparked a renewed debate on whether parents should lose custody of their obese offspring.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In a sobering sign of the times, Slow Food San Francisco hosts its first annual \u003ca href=\"http://www.slowfoodsanfrancisco.com/sf_events.html?evcode=00168\">Childhood Obesity Bay Area Conference\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37127\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/traitorjoes-downtown300.jpg\" alt=\"Oakland March Calls on Trader Joe’s to Support Rights for Farmworkers. Photo: Wendy Goodfriend\" title=\"Oakland March Calls on Trader Joe’s to Support Rights for Farmworkers. Photo: Wendy Goodfriend\" width=\"300\" height=\"201\" class=\"size-full wp-image-37127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Oakland March to Trader Joe’s in Support of Farmworkers. Photo: Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>10. \u003ca href=\"http://occupybigfood.wordpress.com/\">Occupy Big Food\u003c/a>:\u003c/strong> It didn't take long for the \u003ca href=\"http://en.wikipedia.org/wiki/Occupy_Wall_Street\">Occupy movement\u003c/a> to branch out into a \u003ca href=\"http://www.grist.org/food/2011-11-22-mic-checking-big-food\">food\u003c/a> and \u003ca href=\"http://www.grist.org/food/2011-12-06-farmers-come-to-wall-street\">farming\u003c/a> focus, with \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/18/142504166/from-wall-street-to-big-food-occupiers-are-hungry-for-change#more\">food advocates and farmers\u003c/a> joining in protests at Wall Street's Zuccotti Park in New York City this fall. \u003ca href=\"http://www.facebook.com/pages/Occupy-Food/320207001339148?sk=wall\">Occupy Food\u003c/a> saw some \u003ca href=\"http://www.grist.org/food/2011-10-21-occupy-the-pasture\">farmers\u003c/a> \u003ca href=\"https://www.facebook.com/media/set/?set=a.10150325434518519.335520.586028518&type=1&l=4b9966ea79\">occupy the pasture\u003c/a>, while others opted to \u003ca href=\"http://www.facebook.com/pages/Occupy-the-Kitchen/171183526305177?sk=wall\">occupy the kitchen\u003c/a>. Late in the year long-time Farm Aid advocate \u003ca href=\"http://www.huffingtonpost.com/willie-nelson/occupy-food-system_b_1154212.html\">Willie Nelson\u003c/a> added his name to the Occupy Food cause.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.poortastemag.com/occupy-the-kitchen-feeding-the-bay-areas-99/\">Feeding the 99 percent\u003c/a> in the food-focused Bay Area proves a bonding experience in the Occupy camps. Oakland Occupiers \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">called on Trader Joe's\u003c/a> to support farmworkers' rights, while Occupiers in San Francisco went after \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>, in \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/12/05/tacolicious-subjected-to-misguided-mission-protests/\">a misguided protest\u003c/a> of the local chain's latest restaurant in the Mission.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other 2011 food news is worthy of inclusion in this list? Share your thoughts below.\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "36954 http://blogs.kqed.org/bayareabites/?p=36954",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/29/ten-top-food-news-stories-of-2011-part-two/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 780,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1325143423,
"excerpt": "Sarah Henry continues coverage of food trends and topics for 2011 with part-two of her top food stories posts. Up this time: food recalls, childhood obesity, partnerships in food, occupy food -- and a healthy smattering of the year's biggest food celebrities.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sarah Henry continues coverage of food trends and topics for 2011 with part-two of her top food stories posts. Up this time: food recalls, childhood obesity, partnerships in food, occupy food -- and a healthy smattering of the year's biggest food celebrities.",
"title": "Ten Top Food News Stories of 2011: Part Two | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Ten Top Food News Stories of 2011: Part Two",
"datePublished": "2011-12-29T08:00:30-08:00",
"dateModified": "2011-12-28T23:23:43-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ten-top-food-news-stories-of-2011-part-two",
"status": "publish",
"path": "/bayareabites/36954/ten-top-food-news-stories-of-2011-part-two",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In today's post we continue our Top Ten Food Stories of 2011. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/28/ten-top-food-news-stories-of-2011-part-one/\">Yesterday's piece\u003c/a> focused on the food swap phenomenon, the new My Plate icon, record hunger in America, a year's worth of lies and deceit on the food front, and the latest food fad: eating insects. \u003c/p>\n\u003cp>Today's five items:\u003c/p>\n\u003cfigure id=\"attachment_37125\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cantaloupes300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cantaloupes300.jpg\" alt=\"Contaminated cantaloupe proved deadly across American this year.\" title=\"Contaminated cantaloupe proved deadly across American this year.\" width=\"300\" height=\"199\" class=\"size-full wp-image-37125\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Contaminated cantaloupe proved deadly across America this year.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Record Food Recalls:\u003c/strong> This year was marked by \u003ca href=\"http://www.foodsafetynews.com/2011/12/food-safety-tops-most-significant-food-stories-of-2011/\">big drama in food safety circles\u003c/a> around the country and contaminated meat wasn't consumers' greatest concern. The \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/07/141148032/cantaloupe-recall-due-to-listeria-expands-to-pre-cut-fruit-salads\">cantaloupe catastrophe\u003c/a> saw a \u003ca href=\"http://www.foodsafetynews.com/2011/12/listeria-outbreak-ends-as-most-deadly-in-100-years/\">record-breaking listeria outbreak\u003c/a>, the deadliest for that disease in recent U.S. history with 29 deaths reported. Other notable U.S. food-borne illness scares included the \u003ca href=\"http://www.npr.org/blogs/health/2011/08/04/138978064/salmonella-leads-cargill-to-recalls-36-million-pounds-of-ground-turkey\">Cargill callback of more than 36 million pounds of ground turkey\u003c/a> due to salmonella in August, which was followed by \u003ca href=\"http://www.washingtonpost.com/business/industries/nebraska-meatpacker-recalls-ground-beef-in-16-states-over-concerns-of-e-coli-contamination/2011/12/16/gIQAMPTJzO_story.html\">a ground beef recall by Tyson\u003c/a> in December. \u003c/p>\n\u003cp>\u003cem>Local angle: \u003c/em> California salad company Ready Pac Foods recalled more than 5,000 cases of bagged romaine lettuce because of \u003ca href=\"http://articles.sfgate.com/2011-11-19/bay-area/30421222_1_coli-bacteria-ready-pac-foods-lettuce\">E. coli contamination\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37130\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.ers.usda.gov/data/fooddesert/fooddesert.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/food-desert-locator300.jpg\" alt=\"Food Desert Locator\" title=\"Food Desert Locator\" width=\"300\" height=\"238\" class=\"size-full wp-image-37130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Food Desert Locator\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New Food Alliances: \u003c/strong>First Lady \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2011/01/20/AR2011012005578.html\">Michelle Obama joined forces with Wal-Mart\u003c/a> and other major retailers in an effort to get more fresh and healthy grub into food deserts around the country. \u003ca href=\"http://foodcorps.org/\">FoodCorps\u003c/a> launched its national service program, in partnership with AmeriCorps, in school garden sites in several states with the goal of fighting obesity and diet-related disease in the younger set by \u003ca href=\"http://www.time.com/time/health/article/0,8599,2089995,00.html\">promoting school gardens and farm-to-school programs\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> The $200 million \u003ca href=\"http://tcenews.calendow.org/pr/tce/introducing-the-california-freshworks-210802.aspx\">California FreshWorks Fund\u003c/a>, launched this year, is designed to encourage major grocers to expand into underserved communities to improve access to affordable, nutritious food. As \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">reported on BAB\u003c/a>, the Oakland-based People's Community Market may well benefit from this new initiative.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37128\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/alice-wheelbarrow300.jpg\" alt=\"Alice Waters at School Lunch & Levi's T-shirt launch event for Chez Panisse 40th Anniversary. Photo: Wendy Goodfriend\" title=\"Alice Waters at Edible Schoolyard event for Chez Panisse 40th Anniversary. Photo: Wendy Goodfriend\" width=\"300\" height=\"201\" class=\"size-full wp-image-37128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Alice Waters at Levi's T-shirt launch event. Photo: Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Food Celebrity Fest:\u003c/strong> \u003cem>Bon Appetit\u003c/em> put \u003ca href=\"http://www.bonappetit.com/magazine/2011/06/gwyneth-paltrow\">Gwyneth Paltrow\u003c/a> on \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/readers-react-to-gwyneth-paltrows-bon-apptit-cover-2286207.html\">the cover\u003c/a>, which caused many in the food world to gasp in dismay at the elevation to culinary icon of the actress-singer behind \u003ca href=\"http://goop.com/\">Goop\u003c/a>. Spain's Ferran Adria of \u003ca href=\"http://www.elbulli.com/home.php?lang=en\">el Bulli\u003c/a> fame shut up shop, wowed a sold out crowd \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/10/11/eight-smart-things-ferran-adria-said-at-the-castro-theatre/\">in San Francisco\u003c/a>, and published \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=pSpBzXQorWg\">The Family Meal\u003c/a>\u003c/em>, an homage to the meals he fed his staff at his iconic eatery, shuttered after 25 years. (Look for it to reopen in 2014 as a culinary school/foundation.) Dressed-to-impress actress \u003ca href=\"http://www.huffingtonpost.com/2011/10/17/eva-longoria-on-producing-new-documentary-the-harvest-la-cosecha_n_1016377.html\">Eva Longoria\u003c/a> was in the news for her work on behalf of farmworkers while buffed, bird-loving actor \u003ca href=\"http://www.washingtonpost.com/blogs/celebritology/post/ryan-gosling-cares-about-the-chickens-who-lay-eggs-for-mcdonalds/2011/12/20/gIQAIyQB7O_blog.html\">Ryan Gosling\u003c/a> stood up for chickens.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> was \u003ca href=\"http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">here\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/\">there\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/2011/08/26/the-frenzy-around-chez-panisses-40th-anniversary/\">everywhere\u003c/a> in August, which marked the \u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">40th anniversary\u003c/a> of her iconic restaurant \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> in Berkeley. She also made \u003ca href=\"http://lettuceeatkale.com/2011/michelle-obama-and-alice-waters-lets-do-breakfast/\">breakfast for Michelle Obama\u003c/a>, lunch for the downtown crowd at her \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Levi's T-shirt launch\u003c/a>, and \u003ca href=\"http://www.theatlantic.com/health/archive/2011/11/how-alice-waters-united-west-and-east-with-a-dinner-in-beijing/248911/\">dinner for Chinese cultural leaders\u003c/a>. \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Waters also sought to educate adults\u003c/a> with a lecture series sponsored by her foundation at UC Berkeley as part of \u003ca href=\"http://blog.sfgate.com/inberkeley/2011/08/19/with-alice-waters-and-michael-pollan-nikki-henderson-offers-edible-education-101/\">Edible Education 101\u003c/a>.\u003c/p>\n\u003cp>On the lighter side, ex-Berkeleysider DJ Dave scored a viral hit (3.3 million views to date) with his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/its-gettin-real-in-the-whole-foods-parking-lot/\">Whole Foods Parking Lot\u003c/a>, which proved one of the \u003ca href=\"http://www.kqed.org/support/membership/onq/popular.jsp\">top five BAB posts\u003c/a> of the year.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37129\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/child-obesity300jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/child-obesity300jpg.jpg\" alt=\"Childhood Obesity Epidemic\" title=\"Childhood Obesity Epidemic\" width=\"300\" height=\"199\" class=\"size-full wp-image-37129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Childhood Obesity Epidemic\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. New Face of Obesity Epidemic:\u003c/strong> An \u003ca href=\"http://articles.sfgate.com/2011-11-28/news/30457613_1_obesity-surgery-healthy-weight-workers\">eight-year-old child weighing over 200 pounds\u003c/a> was taken from his family and placed into foster care because Ohio officials maintained the boy's parents were not doing enough to reduce his weight, which poses a serious health risk. The move sparked a renewed debate on whether parents should lose custody of their obese offspring.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In a sobering sign of the times, Slow Food San Francisco hosts its first annual \u003ca href=\"http://www.slowfoodsanfrancisco.com/sf_events.html?evcode=00168\">Childhood Obesity Bay Area Conference\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37127\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/traitorjoes-downtown300.jpg\" alt=\"Oakland March Calls on Trader Joe’s to Support Rights for Farmworkers. Photo: Wendy Goodfriend\" title=\"Oakland March Calls on Trader Joe’s to Support Rights for Farmworkers. Photo: Wendy Goodfriend\" width=\"300\" height=\"201\" class=\"size-full wp-image-37127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Oakland March to Trader Joe’s in Support of Farmworkers. Photo: Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>10. \u003ca href=\"http://occupybigfood.wordpress.com/\">Occupy Big Food\u003c/a>:\u003c/strong> It didn't take long for the \u003ca href=\"http://en.wikipedia.org/wiki/Occupy_Wall_Street\">Occupy movement\u003c/a> to branch out into a \u003ca href=\"http://www.grist.org/food/2011-11-22-mic-checking-big-food\">food\u003c/a> and \u003ca href=\"http://www.grist.org/food/2011-12-06-farmers-come-to-wall-street\">farming\u003c/a> focus, with \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/18/142504166/from-wall-street-to-big-food-occupiers-are-hungry-for-change#more\">food advocates and farmers\u003c/a> joining in protests at Wall Street's Zuccotti Park in New York City this fall. \u003ca href=\"http://www.facebook.com/pages/Occupy-Food/320207001339148?sk=wall\">Occupy Food\u003c/a> saw some \u003ca href=\"http://www.grist.org/food/2011-10-21-occupy-the-pasture\">farmers\u003c/a> \u003ca href=\"https://www.facebook.com/media/set/?set=a.10150325434518519.335520.586028518&type=1&l=4b9966ea79\">occupy the pasture\u003c/a>, while others opted to \u003ca href=\"http://www.facebook.com/pages/Occupy-the-Kitchen/171183526305177?sk=wall\">occupy the kitchen\u003c/a>. Late in the year long-time Farm Aid advocate \u003ca href=\"http://www.huffingtonpost.com/willie-nelson/occupy-food-system_b_1154212.html\">Willie Nelson\u003c/a> added his name to the Occupy Food cause.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.poortastemag.com/occupy-the-kitchen-feeding-the-bay-areas-99/\">Feeding the 99 percent\u003c/a> in the food-focused Bay Area proves a bonding experience in the Occupy camps. Oakland Occupiers \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">called on Trader Joe's\u003c/a> to support farmworkers' rights, while Occupiers in San Francisco went after \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>, in \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/12/05/tacolicious-subjected-to-misguided-mission-protests/\">a misguided protest\u003c/a> of the local chain's latest restaurant in the Mission.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other 2011 food news is worthy of inclusion in this list? Share your thoughts below.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36954/ten-top-food-news-stories-of-2011-part-two",
"authors": [
"5125"
],
"categories": [
"bayareabites_752",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_588",
"bayareabites_1962",
"bayareabites_50",
"bayareabites_3032",
"bayareabites_2090",
"bayareabites_1246",
"bayareabites_2035"
],
"tags": [
"bayareabites_583",
"bayareabites_10019",
"bayareabites_4081",
"bayareabites_10021",
"bayareabites_1412",
"bayareabites_10022",
"bayareabites_1325",
"bayareabites_10017",
"bayareabites_10018",
"bayareabites_8767",
"bayareabites_10020",
"bayareabites_10027",
"bayareabites_10029",
"bayareabites_1829"
],
"featImg": "bayareabites_37128",
"label": "bayareabites"
},
"bayareabites_36841": {
"type": "posts",
"id": "bayareabites_36841",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36841",
"score": null,
"sort": [
1324818027000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1324818027,
"format": "aside",
"disqusTitle": "Christmas Morning Pumpkin Bread",
"title": "Christmas Morning Pumpkin Bread",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\" alt=\"Christmas Morning Pumpkin Bread\" title=\"Christmas Morning Pumpkin Bread\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37028\">\u003c/a>\u003c/p>\n\u003cp>Pumpkin for Christmas: who knew? My Midwestern pals, that's who. Putting together two back-to-back holiday parties for my best friend, who cherishes her Minnesotan roots, I was surprised that she put pumpkin cake, made in a Bundt pan, of course, on the top of her list of must-have treats for the table. She was right: big smiles lit up the faces of the guests who hailed from Chicago and Minneapolis when they spied the cinnamon-brown Bundt. \"Pumpkin cake for Christmas! I was just thinking about that,\" said one. \"With whipped cream, of course,\" agreed another. \u003c/p>\n\u003cp>It makes sense, though: such a cake is dense and spicy, redolent of all the fragrant holiday spices that perfume everything from gingersnaps to mulled cider and hot wine this time of year. It's easy to throw together, since a couple cans of pumpkin are probably already in the cabinet, souvenirs of Thanksgiving's pie-minded supermarket stock-up. (A recent \u003ca href=\"http://well.blogs.nytimes.com/2011/12/13/whats-in-your-kitchen/\">report\u003c/a> found that 20% of Americans always have canned pumpkin on hand in their pantries. Having poked around in a lot of home kitchens, though, I would guess that most of that pumpkin was bought in 1993, forgotten, and never moved or dusted since.) If not, there's a plethora of gorgeous fresh winter squash out there, ready to be roasted and mashed. \u003c/p>\n\u003cp>(The nomenclature of pumpkin bread aside, I've found that butternut squash gives the most consistently full-flavored results, and cranking your freshly roasted squash through a food mill turns any stringy chunks into a velvety puree.) \u003c/p>\n\u003cp>The \u003ca href=\"http://www.epicurious.com/recipes/food/views/Pumpkin-Spice-Bundt-Cake-with-Buttermilk-Icing-233011\">pumpkin cake\u003c/a> I made for last week's holiday party was a basic buttery-cinnamony recipe originally published in \u003cem>Gourmet\u003c/em>. It was light and moist, thanks to the pumpkin and buttermilk. I added powdered ginger, fresh nutmeg, and a pinch of cloves to the mix; having just cinnamon and allspice is like the Brady Brunch without Cindy, Jan, or Alice. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Turns out I wasn't the only one thinking about pumpkin at this time of year. Talking to my old pal Jennifer Joseph, poet, founder and publisher of the excellent \u003ca href=\"http://www.manicdpress.com\">Manic D Press\u003c/a>, and Bernal baker par excellence, I got the inside scoop on the pumpkin cake she made last week, which was devoured, down to the crumbs in less than two days by her husband and daughter. Made with whole-wheat pastry flour, fresh cranberries, walnuts, chocolate chips, and pumpkin, it was, she said, \"secretly good for you,\" and we all know \u003ca href=\"http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html\">chocolate is a health food\u003c/a>, right? \u003c/p>\n\u003cp>It also looks particularly bright and festive, which meant it wasn't too much of a jump to take it from afternoon cake to morning bread. I've cut back the sugar a little, subbing in apple juice (or cider) for the water in Jen's original recipe so as to add a little more natural sweetness and flavor. Served warm, this bread is lovely on its own, or spread with a little whipped cream cheese. \u003c/p>\n\u003cp>Happy holidays!\u003c/p>\n\u003cp>\u003cstrong>Secretly Good for You Pumpkin Breakfast Bread\u003c/strong>\u003cbr>\n\u003cem>Fresh cranberries add a nice tanginess to this sweet bread. Stock up on cranberries when you find them in late autumn; they freeze beautifully and don't need to be thawed before using. In a pinch, you can use dried cranberries, but since they're already sweetened, they won't add as much contrast to the finished loaf.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 loaf\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>50-60 minues\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10-20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups whole wheat pastry flour\u003cbr>\n1 1/2 tsp pumpkin pie spice (see note, below)\u003cbr>\n1 tsp baking soda\u003cbr>\n1/2 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup pumpkin puree\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup canola oil, melted butter, or melted coconut oil\u003cbr>\n1/4 cup apple juice\u003cbr>\n2 tbsp molasses\u003cbr>\n1/2 cup chopped fresh cranberries\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n1/2 cup dark or white chocolate chips, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees F. Grease a loaf pan or metal or Pyrex ring mold. \u003c/p>\n\u003cp>2. In a large bowl, sift together flour, spices, baking soda, and salt. \u003c/p>\n\u003cp>3. In a medium bowl, beat eggs, sugar, pumpkin, oil, apple juice, and molasses together. \u003c/p>\n\u003cp>4. Stir pumpkin mixture into flour mixture, stopping when just mixed. Gently stir in cranberries, walnuts, and chocolate chips, if using. Spoon into prepared pan. \u003c/p>\n\u003cp>5. Bake 50-60 minutes for a loaf pan, ring mold 40-50 minutes, until a toothpick inserted in the center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: Pumpkin pie spice, sometimes called apple pie spice, is a blend of commonly used baking spices, usually including cinnamon, nutmeg, ginger, allspice, and/or cloves. For this recipe, you can substitute 3/4 tsp cinnamon, 1/4 tsp freshly ground nutmeg, 1/4 tsp ginger, and 1/4 tsp ground cloves or allspice.\u003c/p>\n\n",
"disqusIdentifier": "36841 http://blogs.kqed.org/bayareabites/?p=36841",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/25/christmas-morning-pumpkin-bread/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 811,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1451155587,
"excerpt": "A festive, secretly good-for-you pumpkin bread recipe, perfect for warming up your holiday morning. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A festive, secretly good-for-you pumpkin bread recipe, perfect for warming up your holiday morning. ",
"title": "Christmas Morning Pumpkin Bread | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Christmas Morning Pumpkin Bread",
"datePublished": "2011-12-25T05:00:27-08:00",
"dateModified": "2015-12-26T10:46:27-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "christmas-morning-pumpkin-bread",
"status": "publish",
"path": "/bayareabites/36841/christmas-morning-pumpkin-bread",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\" alt=\"Christmas Morning Pumpkin Bread\" title=\"Christmas Morning Pumpkin Bread\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37028\">\u003c/a>\u003c/p>\n\u003cp>Pumpkin for Christmas: who knew? My Midwestern pals, that's who. Putting together two back-to-back holiday parties for my best friend, who cherishes her Minnesotan roots, I was surprised that she put pumpkin cake, made in a Bundt pan, of course, on the top of her list of must-have treats for the table. She was right: big smiles lit up the faces of the guests who hailed from Chicago and Minneapolis when they spied the cinnamon-brown Bundt. \"Pumpkin cake for Christmas! I was just thinking about that,\" said one. \"With whipped cream, of course,\" agreed another. \u003c/p>\n\u003cp>It makes sense, though: such a cake is dense and spicy, redolent of all the fragrant holiday spices that perfume everything from gingersnaps to mulled cider and hot wine this time of year. It's easy to throw together, since a couple cans of pumpkin are probably already in the cabinet, souvenirs of Thanksgiving's pie-minded supermarket stock-up. (A recent \u003ca href=\"http://well.blogs.nytimes.com/2011/12/13/whats-in-your-kitchen/\">report\u003c/a> found that 20% of Americans always have canned pumpkin on hand in their pantries. Having poked around in a lot of home kitchens, though, I would guess that most of that pumpkin was bought in 1993, forgotten, and never moved or dusted since.) If not, there's a plethora of gorgeous fresh winter squash out there, ready to be roasted and mashed. \u003c/p>\n\u003cp>(The nomenclature of pumpkin bread aside, I've found that butternut squash gives the most consistently full-flavored results, and cranking your freshly roasted squash through a food mill turns any stringy chunks into a velvety puree.) \u003c/p>\n\u003cp>The \u003ca href=\"http://www.epicurious.com/recipes/food/views/Pumpkin-Spice-Bundt-Cake-with-Buttermilk-Icing-233011\">pumpkin cake\u003c/a> I made for last week's holiday party was a basic buttery-cinnamony recipe originally published in \u003cem>Gourmet\u003c/em>. It was light and moist, thanks to the pumpkin and buttermilk. I added powdered ginger, fresh nutmeg, and a pinch of cloves to the mix; having just cinnamon and allspice is like the Brady Brunch without Cindy, Jan, or Alice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Turns out I wasn't the only one thinking about pumpkin at this time of year. Talking to my old pal Jennifer Joseph, poet, founder and publisher of the excellent \u003ca href=\"http://www.manicdpress.com\">Manic D Press\u003c/a>, and Bernal baker par excellence, I got the inside scoop on the pumpkin cake she made last week, which was devoured, down to the crumbs in less than two days by her husband and daughter. Made with whole-wheat pastry flour, fresh cranberries, walnuts, chocolate chips, and pumpkin, it was, she said, \"secretly good for you,\" and we all know \u003ca href=\"http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html\">chocolate is a health food\u003c/a>, right? \u003c/p>\n\u003cp>It also looks particularly bright and festive, which meant it wasn't too much of a jump to take it from afternoon cake to morning bread. I've cut back the sugar a little, subbing in apple juice (or cider) for the water in Jen's original recipe so as to add a little more natural sweetness and flavor. Served warm, this bread is lovely on its own, or spread with a little whipped cream cheese. \u003c/p>\n\u003cp>Happy holidays!\u003c/p>\n\u003cp>\u003cstrong>Secretly Good for You Pumpkin Breakfast Bread\u003c/strong>\u003cbr>\n\u003cem>Fresh cranberries add a nice tanginess to this sweet bread. Stock up on cranberries when you find them in late autumn; they freeze beautifully and don't need to be thawed before using. In a pinch, you can use dried cranberries, but since they're already sweetened, they won't add as much contrast to the finished loaf.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 loaf\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>50-60 minues\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10-20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups whole wheat pastry flour\u003cbr>\n1 1/2 tsp pumpkin pie spice (see note, below)\u003cbr>\n1 tsp baking soda\u003cbr>\n1/2 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup pumpkin puree\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup canola oil, melted butter, or melted coconut oil\u003cbr>\n1/4 cup apple juice\u003cbr>\n2 tbsp molasses\u003cbr>\n1/2 cup chopped fresh cranberries\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n1/2 cup dark or white chocolate chips, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees F. Grease a loaf pan or metal or Pyrex ring mold. \u003c/p>\n\u003cp>2. In a large bowl, sift together flour, spices, baking soda, and salt. \u003c/p>\n\u003cp>3. In a medium bowl, beat eggs, sugar, pumpkin, oil, apple juice, and molasses together. \u003c/p>\n\u003cp>4. Stir pumpkin mixture into flour mixture, stopping when just mixed. Gently stir in cranberries, walnuts, and chocolate chips, if using. Spoon into prepared pan. \u003c/p>\n\u003cp>5. Bake 50-60 minutes for a loaf pan, ring mold 40-50 minutes, until a toothpick inserted in the center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: Pumpkin pie spice, sometimes called apple pie spice, is a blend of commonly used baking spices, usually including cinnamon, nutmeg, ginger, allspice, and/or cloves. For this recipe, you can substitute 3/4 tsp cinnamon, 1/4 tsp freshly ground nutmeg, 1/4 tsp ginger, and 1/4 tsp ground cloves or allspice.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36841/christmas-morning-pumpkin-bread",
"authors": [
"5038"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_12744",
"bayareabites_1763",
"bayareabites_1146",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_558",
"bayareabites_9926",
"bayareabites_1511",
"bayareabites_1510"
],
"featImg": "bayareabites_37028",
"label": "bayareabites_15122"
},
"bayareabites_36442": {
"type": "posts",
"id": "bayareabites_36442",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "36442",
"score": null,
"sort": [
1323976184000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1323976184,
"format": "aside",
"disqusTitle": "At the Alameda County Food Bank, Volunteers Get Nourished Too",
"title": "At the Alameda County Food Bank, Volunteers Get Nourished Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/accfb-report_back.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/accfb-report_back.jpg\" alt=\"accfb volunteers\" title=\"accfb volunteers\" width=\"560\" height=\"337\" class=\"alignnone size-full wp-image-36443\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Alameda County Community Food Bank\u003c/em>\u003c/p>\n\u003cp>Hunger isn’t jolly, decked with holly or tied up with pretty ribbons. But it’s as surely a part of this holiday season as tinsel trimmed trees and spinning dreidels. \u003c/p>\n\u003cp>Last week, instead of ignoring the hunger epidemic, I joined many pairs of willing hands to do something about it at the \u003ca href=\"http://www.accfb.org\">Alameda County Community Food Bank\u003c/a>. I attended a \u003ca href=\"http://www.accfb.org/volunteer.html\">volunteer\u003c/a> orientation, sorted cans, bagged pears and was stunned by the enormity of the operation—and the exploding need. A 44,000 square foot sorting room and 77,000 square feet of storage combine to accommodate almost 3 acres of food items—of which more than half is farm-fresh produce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/wall-of-corn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/wall-of-corn.jpg\" alt=\"wall of corn\" title=\"wall of corn\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36454\">\u003c/a>\u003c/p>\n\u003cp>The demand for food assistance is now so great that the turnover time for all the edibles in this gigantic facility is less than 1 month. Distributing through its 275 partner agencies, 49,000 hungry people—43% are children and 19% seniors—get nutritious food from the food bank’s efforts every week. That’s a staggering 1 of every 6 Alameda County residents.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sheila.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sheila.jpg\" alt=\"sheila burks\" title=\"sheila burks\" width=\"560\" height=\"747\" class=\"alignnone size-full wp-image-36444\">\u003c/a>\u003c/p>\n\u003cp>Volunteer coordinator, Sheila Burks, an inspiring dynamo in a constant blur of motion, delivers an impassioned orientation and leads a tour of the facilities.\u003c/p>\n\u003cp>“Everything you touch here will positively benefit someone you’ve never met,” says Burks, rallying the assembled volunteers who range from retired people with time on their hands and a desire to do good to those who need to work off their speeding tickets through community service hours. Every year, 6,000 groups and 9,000 individuals generously give their time to sort cans and boxes, bag fruit and vegetables, pack cartons of food, as well as answer the \u003ca href=\"http://www.accfb.org/helpline.html\">emergency food helpline\u003c/a> (which gets more than 3,500 calls a month) and assist with office work. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/annual_report_2010_cover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/annual_report_2010_cover.jpg\" alt=\"accfb child\" title=\"accfb child\" width=\"560\" height=\"361\" class=\"alignnone size-full wp-image-36445\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Alameda County Community Food Bank\u003c/em>\u003c/p>\n\u003cp>“Hunger doesn’t take a holiday,” says Burks. “And now there is a new face to hunger, people who never thought they would need to call us. A teacher who got laid off and can’t feed his kids, a massage therapist who broke her arm and can’t work, families who find they need a little help at the end of the month to make it to their next check.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/kids-help.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/kids-help.jpg\" alt=\"kids help\" title=\"kids help\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-36446\">\u003c/a>\u003c/p>\n\u003cp>As she shows us around the huge warehouse, I meet some of the volunteers pitching in on this Wednesday afternoon. A group of 5th graders from St. Martin de Porres Catholic School in Oakland are eagerly bagging pears. They tell me “it’s fun” and “it’s good to help people” while school principal Maurice Harper, Jr. confides that, “Many of our school’s families benefit directly from food assistance. So involving students in a hands-on way empowers them.” \u003c/p>\n\u003cp>A majority of the food bank’s volunteers come as part of a group: company sponsored employee associations, Girl and Boy Scouts troops, religious organizations—one cohort in their 70’s and 80’s arrives faithfully every 2 weeks to fill backpacks for the Children’s BackPack Program, which provides low-income school children a bag of food to help their families through the weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/the-colliers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/the-colliers.jpg\" alt=\"the colliers\" title=\"the colliers\" width=\"560\" height=\"429\" class=\"alignnone size-full wp-image-36447\">\u003c/a>\u003c/p>\n\u003cp>Looking distinguished even in their hairnets, Oakland residents, George and Jane Collier, both retired anthropology professors from Stanford University, have been volunteering at the food bank for the past three years. They enjoy the work “because it’s socially important, flexible, good exercise and you get to meet interesting people.” Today the couple is divvying up 50-pound sacks of pinto beans, scooping out 5 pounds of speckled legumes into separate plastic bags. Jane admits that she likes bean duty, compared to certain summertime assignments, such as sorting plums and kiwis, “which can get a little squishy.” As specialists in indigenous cultures of southern Mexico, the couple is worldly, well–traveled and appalled at the state of American society today. “Even the poorest indigenous people in southern Mexico have subsistence farming to grow themselves something to eat,“ says George. “The extreme income inequality in America is not found in other countries and it’s only recently—since Reagan—that we have so many homeless and hungry people.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pears.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pears.jpg\" alt=\"pears\" title=\"pears\" width=\"560\" height=\"339\" class=\"alignnone size-full wp-image-36450\">\u003c/a>\u003c/p>\n\u003cp>I find the repetitive motion of bagging scores of firm, green pears or scooping mounds of speckled beans somehow makes palpable the overwhelming hunger needs in our food-rich state. Six years ago, the Alameda County food bank went through 1,000,000 pounds of fresh produce a year. Now that million pounds, often trucked in directly from farms in 800-pound boxes, is distributed in only one month—a 12-fold increase.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cans.jpg\" alt=\"cans\" title=\"cans\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36451\">\u003c/a>\u003cbr>\nWhile dropping a few cans of baked beans, creamed corn or cranberry sauce in one of the red and black barrels scattered around the Bay Area may feel like a quick fix, what food banks really need is cash and people-power. Because they are buying foodstuffs in such enormous bulk, they can take the couple of dollars you’d spend on one jar of peanut butter and buy half a dozen jars. The time required to process food donations also eats up a lot of resources. As this \u003ca href=\"http://www.slate.com/articles/business/moneybox/2011/12/food_drives_charities_need_your_money_not_your_random_old_food_.html\">article from Slate.com\u003c/a> makes clear, “Food dropped off by well-meaning citizens needs to be carefully inspected and sorted. A personal check, by contrast, can be used to order what’s needed without placing extra burdens on the staff.”\u003c/p>\n\u003cp>Besides distributing food to Alameda County’s neediest citizens since 1985, the Community Food Bank conducts several pro-active initiatives: nutrition education classes, anti-hunger advocacy and an outreach program in five languages to help people through the complicated process of applying for our under-utilized food stamp program—now called CalFresh. \u003c/p>\n\u003cp>After I layered a carton with cans of tuna, chili and soup, topped by boxes of cereal and rice, its 10 pounds felt formidable, like a force that might be able to keep the hunger at bay, for one family, even for a few days. I found it heartening to engage in some physical action against the exponentially increasing hunger in our community. Not surprisingly, \u003ca href=\"http://blogs.volunteermatch.org/engagingvolunteers/2010/04/16/service-rx-the-health-benefits-of-volunteering/\">a recent study\u003c/a> showed that volunteering enriches your feeling of purpose, lowers your stress and actually improves your health:\u003c/p>\n\u003cp>Sheila Burks says, “My faith is renewed every day. I’m inspired by the volunteers. It’s phenomenally powerful to see people share their time and energy to restore the peace of mind and dignity of strangers.”\u003c/p>\n\u003chr>\n\u003cp>A reminder from the food bank: hunger doesn’t end when the holidays are over, the need will still be there in early 2012, even though the focus may not be.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.accfb.org\">food bank’s website\u003c/a> gives details on \u003ca href=\"http://www.accfb.org/volunteer.html\">volunteering\u003c/a> opportunities, how to \u003ca href=\"http://www.accfb.org/donate.html\">donate\u003c/a> money, \u003ca href=\"http://www.accfb.org/food_drive.html\">organize a food drive\u003c/a> or join the \u003ca href=\"http://www.accfb.org/advocacy.html\">advocacy team\u003c/a> to promote policy change. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Helpline to get same-day emergency food –- (800) 870-FOOD (3663) or 510-635-3663. Hours of operation: Monday – Friday, 9 a.m. – 4 p.m. \u003c/p>\n\n",
"disqusIdentifier": "36442 http://blogs.kqed.org/bayareabites/?p=36442",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/12/15/at-the-alameda-county-food-bank-volunteers-get-nourished-too/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1219,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1323976184,
"excerpt": "To help combat exponential increases in hunger and demand for food assistance, the Alameda County Community Food Bank feeds 49,000 people a week. Its volunteers range from school children to retired Stanford University professors. They bag fresh produce, sort cans and fill boxes with essential foodstuffs. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "To help combat exponential increases in hunger and demand for food assistance, the Alameda County Community Food Bank feeds 49,000 people a week. Its volunteers range from school children to retired Stanford University professors. They bag fresh produce, sort cans and fill boxes with essential foodstuffs. ",
"title": "At the Alameda County Food Bank, Volunteers Get Nourished Too | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "At the Alameda County Food Bank, Volunteers Get Nourished Too",
"datePublished": "2011-12-15T11:09:44-08:00",
"dateModified": "2011-12-15T11:09:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "at-the-alameda-county-food-bank-volunteers-get-nourished-too",
"status": "publish",
"path": "/bayareabites/36442/at-the-alameda-county-food-bank-volunteers-get-nourished-too",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/accfb-report_back.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/accfb-report_back.jpg\" alt=\"accfb volunteers\" title=\"accfb volunteers\" width=\"560\" height=\"337\" class=\"alignnone size-full wp-image-36443\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Alameda County Community Food Bank\u003c/em>\u003c/p>\n\u003cp>Hunger isn’t jolly, decked with holly or tied up with pretty ribbons. But it’s as surely a part of this holiday season as tinsel trimmed trees and spinning dreidels. \u003c/p>\n\u003cp>Last week, instead of ignoring the hunger epidemic, I joined many pairs of willing hands to do something about it at the \u003ca href=\"http://www.accfb.org\">Alameda County Community Food Bank\u003c/a>. I attended a \u003ca href=\"http://www.accfb.org/volunteer.html\">volunteer\u003c/a> orientation, sorted cans, bagged pears and was stunned by the enormity of the operation—and the exploding need. A 44,000 square foot sorting room and 77,000 square feet of storage combine to accommodate almost 3 acres of food items—of which more than half is farm-fresh produce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/wall-of-corn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/wall-of-corn.jpg\" alt=\"wall of corn\" title=\"wall of corn\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36454\">\u003c/a>\u003c/p>\n\u003cp>The demand for food assistance is now so great that the turnover time for all the edibles in this gigantic facility is less than 1 month. Distributing through its 275 partner agencies, 49,000 hungry people—43% are children and 19% seniors—get nutritious food from the food bank’s efforts every week. That’s a staggering 1 of every 6 Alameda County residents.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sheila.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sheila.jpg\" alt=\"sheila burks\" title=\"sheila burks\" width=\"560\" height=\"747\" class=\"alignnone size-full wp-image-36444\">\u003c/a>\u003c/p>\n\u003cp>Volunteer coordinator, Sheila Burks, an inspiring dynamo in a constant blur of motion, delivers an impassioned orientation and leads a tour of the facilities.\u003c/p>\n\u003cp>“Everything you touch here will positively benefit someone you’ve never met,” says Burks, rallying the assembled volunteers who range from retired people with time on their hands and a desire to do good to those who need to work off their speeding tickets through community service hours. Every year, 6,000 groups and 9,000 individuals generously give their time to sort cans and boxes, bag fruit and vegetables, pack cartons of food, as well as answer the \u003ca href=\"http://www.accfb.org/helpline.html\">emergency food helpline\u003c/a> (which gets more than 3,500 calls a month) and assist with office work. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/annual_report_2010_cover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/annual_report_2010_cover.jpg\" alt=\"accfb child\" title=\"accfb child\" width=\"560\" height=\"361\" class=\"alignnone size-full wp-image-36445\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Alameda County Community Food Bank\u003c/em>\u003c/p>\n\u003cp>“Hunger doesn’t take a holiday,” says Burks. “And now there is a new face to hunger, people who never thought they would need to call us. A teacher who got laid off and can’t feed his kids, a massage therapist who broke her arm and can’t work, families who find they need a little help at the end of the month to make it to their next check.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/kids-help.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/kids-help.jpg\" alt=\"kids help\" title=\"kids help\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-36446\">\u003c/a>\u003c/p>\n\u003cp>As she shows us around the huge warehouse, I meet some of the volunteers pitching in on this Wednesday afternoon. A group of 5th graders from St. Martin de Porres Catholic School in Oakland are eagerly bagging pears. They tell me “it’s fun” and “it’s good to help people” while school principal Maurice Harper, Jr. confides that, “Many of our school’s families benefit directly from food assistance. So involving students in a hands-on way empowers them.” \u003c/p>\n\u003cp>A majority of the food bank’s volunteers come as part of a group: company sponsored employee associations, Girl and Boy Scouts troops, religious organizations—one cohort in their 70’s and 80’s arrives faithfully every 2 weeks to fill backpacks for the Children’s BackPack Program, which provides low-income school children a bag of food to help their families through the weekend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/the-colliers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/the-colliers.jpg\" alt=\"the colliers\" title=\"the colliers\" width=\"560\" height=\"429\" class=\"alignnone size-full wp-image-36447\">\u003c/a>\u003c/p>\n\u003cp>Looking distinguished even in their hairnets, Oakland residents, George and Jane Collier, both retired anthropology professors from Stanford University, have been volunteering at the food bank for the past three years. They enjoy the work “because it’s socially important, flexible, good exercise and you get to meet interesting people.” Today the couple is divvying up 50-pound sacks of pinto beans, scooping out 5 pounds of speckled legumes into separate plastic bags. Jane admits that she likes bean duty, compared to certain summertime assignments, such as sorting plums and kiwis, “which can get a little squishy.” As specialists in indigenous cultures of southern Mexico, the couple is worldly, well–traveled and appalled at the state of American society today. “Even the poorest indigenous people in southern Mexico have subsistence farming to grow themselves something to eat,“ says George. “The extreme income inequality in America is not found in other countries and it’s only recently—since Reagan—that we have so many homeless and hungry people.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pears.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pears.jpg\" alt=\"pears\" title=\"pears\" width=\"560\" height=\"339\" class=\"alignnone size-full wp-image-36450\">\u003c/a>\u003c/p>\n\u003cp>I find the repetitive motion of bagging scores of firm, green pears or scooping mounds of speckled beans somehow makes palpable the overwhelming hunger needs in our food-rich state. Six years ago, the Alameda County food bank went through 1,000,000 pounds of fresh produce a year. Now that million pounds, often trucked in directly from farms in 800-pound boxes, is distributed in only one month—a 12-fold increase.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cans.jpg\" alt=\"cans\" title=\"cans\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36451\">\u003c/a>\u003cbr>\nWhile dropping a few cans of baked beans, creamed corn or cranberry sauce in one of the red and black barrels scattered around the Bay Area may feel like a quick fix, what food banks really need is cash and people-power. Because they are buying foodstuffs in such enormous bulk, they can take the couple of dollars you’d spend on one jar of peanut butter and buy half a dozen jars. The time required to process food donations also eats up a lot of resources. As this \u003ca href=\"http://www.slate.com/articles/business/moneybox/2011/12/food_drives_charities_need_your_money_not_your_random_old_food_.html\">article from Slate.com\u003c/a> makes clear, “Food dropped off by well-meaning citizens needs to be carefully inspected and sorted. A personal check, by contrast, can be used to order what’s needed without placing extra burdens on the staff.”\u003c/p>\n\u003cp>Besides distributing food to Alameda County’s neediest citizens since 1985, the Community Food Bank conducts several pro-active initiatives: nutrition education classes, anti-hunger advocacy and an outreach program in five languages to help people through the complicated process of applying for our under-utilized food stamp program—now called CalFresh. \u003c/p>\n\u003cp>After I layered a carton with cans of tuna, chili and soup, topped by boxes of cereal and rice, its 10 pounds felt formidable, like a force that might be able to keep the hunger at bay, for one family, even for a few days. I found it heartening to engage in some physical action against the exponentially increasing hunger in our community. Not surprisingly, \u003ca href=\"http://blogs.volunteermatch.org/engagingvolunteers/2010/04/16/service-rx-the-health-benefits-of-volunteering/\">a recent study\u003c/a> showed that volunteering enriches your feeling of purpose, lowers your stress and actually improves your health:\u003c/p>\n\u003cp>Sheila Burks says, “My faith is renewed every day. I’m inspired by the volunteers. It’s phenomenally powerful to see people share their time and energy to restore the peace of mind and dignity of strangers.”\u003c/p>\n\u003chr>\n\u003cp>A reminder from the food bank: hunger doesn’t end when the holidays are over, the need will still be there in early 2012, even though the focus may not be.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.accfb.org\">food bank’s website\u003c/a> gives details on \u003ca href=\"http://www.accfb.org/volunteer.html\">volunteering\u003c/a> opportunities, how to \u003ca href=\"http://www.accfb.org/donate.html\">donate\u003c/a> money, \u003ca href=\"http://www.accfb.org/food_drive.html\">organize a food drive\u003c/a> or join the \u003ca href=\"http://www.accfb.org/advocacy.html\">advocacy team\u003c/a> to promote policy change. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Helpline to get same-day emergency food –- (800) 870-FOOD (3663) or 510-635-3663. Hours of operation: Monday – Friday, 9 a.m. – 4 p.m. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/36442/at-the-alameda-county-food-bank-volunteers-get-nourished-too",
"authors": [
"5283"
],
"categories": [
"bayareabites_3032",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_2035"
],
"tags": [
"bayareabites_1046",
"bayareabites_1602",
"bayareabites_248",
"bayareabites_14757",
"bayareabites_1045"
],
"featImg": "bayareabites_36455",
"label": "bayareabites"
},
"bayareabites_35262": {
"type": "posts",
"id": "bayareabites_35262",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "35262",
"score": null,
"sort": [
1321023644000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1321023644,
"format": "aside",
"disqusTitle": "Your Bay Area Vegan Thanksgiving Event and Meal Guide",
"title": "Your Bay Area Vegan Thanksgiving Event and Meal Guide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Thanksgiving works a little differently for us vegans and vegetarians. We also love to celebrate and give thanks with those closest to us. We also love to share a grand meal and reflect on the past year. We also love pie.\u003c/p>\n\u003cp>What we do differently is not just swap out the meat with a squash or a store-bought substitute. We also make sure to think about the hundreds of millions of birds who are slaughtered each year during this time and give thanks to the individuals at sanctuaries around the country who take in the more fortunate. We thank the restaurants who cater to our lifestyle of compassion. And we thank the animals who make our lives richer, funnier, eye-opening, and loving. \u003c/p>\n\u003cp>Below is a list of events happening in the area to celebrate Thanksgiving AND the turkeys, plus options on places to order a vegan meal and desserts: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>November 12: \u003c/strong>Join \u003ca href=\"http://harvesthomesanctuary.org/\">Harvest Home Animal Sanctuary\u003c/a> for \u003ca href=\"http://harvesthomesanctuary.org/check-out-the-event-schedule-for-toast-to-the-turkeys-in-november/\">\u003cem>Toast for the Turkeys\u003c/em>\u003c/a> in honor of the rescued turkeys at the sanctuary.\n\u003cp>\u003ca href=\"http://harvesthomesanctuary.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Turkeys-Bill-and-Sierra.jpg\" alt=\"Turkeys Bill and Sierra\" title=\"Turkeys Bill and Sierra\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-35325\">\u003c/a>\u003cbr>\n\u003cem>Two of the residents at Harvest Home Animal Sanctuary, Bill and Sierra. Bill was found wandering the streets of Berkeley before being pickup by Animal Control. He is a gentle giant with the manners of a perfect gentleman. He spends his days gracing the green pasture with his buddy, Sierra. Photo Credit: Christine Morrissey\u003c/em>\u003c/p>\n\u003cp>The event, sponsored by such Bay Area establishments as \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a>, \u003ca href=\"http://www.dovedistributors.com/\">D.O.V.E. Distributors\u003c/a>, and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> will also feature a “Humane Harvest” vegetarian food drive, to benefit the \u003ca href=\"http://www.stocktonfoodbank.org/\">Emergency Food Bank of Stockton/San Joaquin\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>Check out this video from last year's Toast to the Turkeys:\u003c/p>\n\u003cp>http://www.youtube.com/embed/049Bt2yrhpg\u003c/p>\n\u003cli>\n\u003cstrong>November 19: \u003c/strong>Take part in \u003ca href=\"http://www.farmsanctuary.org/\">Farm Sanctuary\u003c/a>’s annual \u003ca href=\"http://www.farmsanctuary.org/farm/calendar/celebrations/ca.html\">Celebration FOR the Turkeys\u003c/a> which features a vegan feast, musical performance, guest presentations, and the most adored of all – the Feeding of the Turkeys celebration, where the turkeys are the center of attention and dine on squash, pumpkin pie, and cranberries (on silver platters of course!). \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\" alt=\"Vi and Turkey\" title=\"Vi and Turkey\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35311\">\u003c/a>\u003cbr>\n\u003cem>Me bonding with a turkey at the 2009 Feeding of the Turkeys. They are incredibly friendly animals and love to socialize and be petted!\u003c/em>\u003c/p>\n\u003cp>This year’s guests will include vegan writer and chef \u003ca href=\"http://www.compassionatecooks.com/\">Colleen Patrick-Goudreau\u003c/a> and \u003ca href=\"http://www.huffingtonpost.com/2011/09/22/biz-stone-my-sf_n_976042.html\">Biz Stone\u003c/a>, co-founder of Twitter and the new \u003ca href=\"http://www.bizandlivia.org/\">Biz & Livia Stone Foundation\u003c/a>, who became vegan after visiting Farm Sanctuary. You will also be able to tour the farm and visit with all the other animals. I was taken to the Celebration FOR the Turkeys for my 30th birthday, and it was the best birthday I ever had (good job, husband!). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\" alt=\"Two Turkeys and Squash\" title=\"Two Turkeys and Squash\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35318\">\u003c/a>\u003cbr>\n\u003cem>Two turkeys enjoying their feast of pumpkin and veggies. At factory farms, turkeys' beaks and toes are clipped (without anesthesia), so these guys have a little trouble eating without getting messy. But they definitely still enjoy the feast that so many turkeys don't get to experience. \u003c/em> \u003c/p>\n\u003cp>Farm Sanctuary (who recently \u003ca href=\"http://www.farmsanctuary.org/mediacenter/2011/pr_baby_turkeys.html\">took in 25 baby turkeys\u003c/a> from a factory farm that were dumped on their doorstep) truly changes your perspective on farm animals as you spend time with them, experience their different personalities, and watch them thrive in a free and loving environment. [If you can’t make it, consider \u003ca href=\"http://www.adoptaturkey.org/aat/adopt/index.html\">sponsoring a turkey\u003c/a>!] \u003c/p>\u003c/li>\n\u003cli>\u003cstrong>November 24:\u003c/strong> Join \u003ca href=\"http://cafegratitude.com/\">Café Gratitude\u003c/a> (who recently \u003ca href=\"http://www.cafegratitude.com/component/content/article/40-home-area-three/223-cafe-gratitude-la-grand-opening\">opened a location in LA\u003c/a>!) for their annual vegan \u003ca href=\"http://sf.funcheap.com/free-thanksgiving-cafe-gratitude-sf/\">Free Thanksgiving Meal\u003c/a>, where this super compassionate establishment gives back with a feast served by volunteers from the community.\n\u003cp>\u003ca href=\"http://cafegratitude.com/events/calendar/icalrepeat.detail/2011/11/24/351/-/free-thanksgiving-at-berkeley-san-rafael-and-sf-mission-cafes\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cafe-gratitude-thanksgiving.jpg\" alt=\"cafe gratitude thanksgiving\" title=\"cafe gratitude thanksgiving\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-35368\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's Annual Free Thanksgiving Meal. Photo Credit: Cary Mosier\u003cbr>\n\u003c/em>\u003cbr>\nIf you prefer to stay in, you can still experience some Gratitude on your table by \u003ca href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/436-this-year-bring-home-the-pie\">ordering a pie to go\u003c/a>. Their desserts are seriously delicious (and probably the most healthy you’ll ever eat). It's sure to please vegans and omnis alike. \u003c/p>\u003c/li>\n\u003cli>Order your vegan holiday meal from \u003ca href=\"http://souleyvegan.com/Home.html\">Souley Vegan\u003c/a>, everyone’s favorite vegan soul food restaurant! This year the offerings include Southern fried tofu, roasted garlic mashed potato with gravy, and cornbread dressing, among other delicious options. You can also order pies and cheesecakes.\n\u003cp>\u003ca href=\"http://www.souleyvegan.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-35304\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>Check out their \u003ca href=\"http://souleyvegan.com/Home.html\">homepage\u003c/a> for a link to the menu and ordering instructions (order must be received by November 21). \u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cinnaholic-berkeley.com/2011/10/its-our-favorite-time-of-year/\">Cinnaholic\u003c/a> is promising some exciting holiday flavors this year, including pumpkin spice and egg nog frostings, and toppings like gingersnaps, candy cane pieces, and peppermint “Oreos.”\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cinnamonbun.jpg\" alt=\"Cinnaholic Cinnamon Bun\" title=\"Cinnaholic Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-35299\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>They’ve also teamed up with the aforementioned \u003ca href=\"http://harvesthomeanimal.org/\">Harvest Home Sanctuary\u003c/a> to celebrate the \u003ca href=\"http://www.harvesthomeanimal.org/toasttotheturkeys/index.html\">Toast to the Turkeys\u003c/a> by donating, for the entire month of November, 50% of all Baby Bun sales to help out with feeding, housing, and general care for the animals. \u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>And if you are simply looking for a way to complete your holiday table with something sweet, here are a few other places to check out for ordering Thanksgiving desserts: \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/index.php\">Wholesome Bakery\u003c/a>: Try their Sweet Potato Pecan Baby Pies\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/bakery/\">Rainbow Grocery\u003c/a>: They always have an assortment of vegan treats from various local bakeries.\u003cbr>\n\u003ca href=\"http://missionpie.com/?p=677\">Mission Pie\u003c/a>: They're offering a Vegan Apple-Cranberry crumb-top pie this year for Thanksgiving.\u003cbr>\n\u003ca href=\"http://fatbottombakery.blogspot.com/2011/09/new-website.html\">Fat Bottom Bakery\u003c/a>: You can special order some Pumpkin Cupcakes with vegan cream cheese frosting.\u003cbr>\n\u003ca href=\"http://www.idlehandsbakingcompany.com/Items.html\">Idle Hands Baking Company\u003c/a>: Try their Spice Cake (gluten-free option available) or Pumpkin Chocolate Chip Cake. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Thanksgiving, everyone!\u003c/p>\n\n",
"disqusIdentifier": "35262 http://blogs.kqed.org/bayareabites/?p=35262",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/11/11/your-bay-area-vegan-thanksgiving-event-and-meal-guide/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 890,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1510691206,
"excerpt": "Vegans and vegetarians also love to celebrate Thanksgiving with those closest to them and share a grand meal. What we do differently is not just swap out the meat -- we also thank the animals who make our lives richer, funnier, eye-opening, and loving. Here is a list of events and meal options in the area that are sure to make your veggie Thanksgiving a fabulous one!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Vegans and vegetarians also love to celebrate Thanksgiving with those closest to them and share a grand meal. What we do differently is not just swap out the meat -- we also thank the animals who make our lives richer, funnier, eye-opening, and loving. Here is a list of events and meal options in the area that are sure to make your veggie Thanksgiving a fabulous one!",
"title": "Your Bay Area Vegan Thanksgiving Event and Meal Guide | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Your Bay Area Vegan Thanksgiving Event and Meal Guide",
"datePublished": "2011-11-11T07:00:44-08:00",
"dateModified": "2017-11-14T12:26:46-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "your-bay-area-vegan-thanksgiving-event-and-meal-guide",
"status": "publish",
"path": "/bayareabites/35262/your-bay-area-vegan-thanksgiving-event-and-meal-guide",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving works a little differently for us vegans and vegetarians. We also love to celebrate and give thanks with those closest to us. We also love to share a grand meal and reflect on the past year. We also love pie.\u003c/p>\n\u003cp>What we do differently is not just swap out the meat with a squash or a store-bought substitute. We also make sure to think about the hundreds of millions of birds who are slaughtered each year during this time and give thanks to the individuals at sanctuaries around the country who take in the more fortunate. We thank the restaurants who cater to our lifestyle of compassion. And we thank the animals who make our lives richer, funnier, eye-opening, and loving. \u003c/p>\n\u003cp>Below is a list of events happening in the area to celebrate Thanksgiving AND the turkeys, plus options on places to order a vegan meal and desserts: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>November 12: \u003c/strong>Join \u003ca href=\"http://harvesthomesanctuary.org/\">Harvest Home Animal Sanctuary\u003c/a> for \u003ca href=\"http://harvesthomesanctuary.org/check-out-the-event-schedule-for-toast-to-the-turkeys-in-november/\">\u003cem>Toast for the Turkeys\u003c/em>\u003c/a> in honor of the rescued turkeys at the sanctuary.\n\u003cp>\u003ca href=\"http://harvesthomesanctuary.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Turkeys-Bill-and-Sierra.jpg\" alt=\"Turkeys Bill and Sierra\" title=\"Turkeys Bill and Sierra\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-35325\">\u003c/a>\u003cbr>\n\u003cem>Two of the residents at Harvest Home Animal Sanctuary, Bill and Sierra. Bill was found wandering the streets of Berkeley before being pickup by Animal Control. He is a gentle giant with the manners of a perfect gentleman. He spends his days gracing the green pasture with his buddy, Sierra. Photo Credit: Christine Morrissey\u003c/em>\u003c/p>\n\u003cp>The event, sponsored by such Bay Area establishments as \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a>, \u003ca href=\"http://www.dovedistributors.com/\">D.O.V.E. Distributors\u003c/a>, and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> will also feature a “Humane Harvest” vegetarian food drive, to benefit the \u003ca href=\"http://www.stocktonfoodbank.org/\">Emergency Food Bank of Stockton/San Joaquin\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>Check out this video from last year's Toast to the Turkeys:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/049Bt2yrhpg'\n title='//www.youtube.com/embed/049Bt2yrhpg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cli>\n\u003cstrong>November 19: \u003c/strong>Take part in \u003ca href=\"http://www.farmsanctuary.org/\">Farm Sanctuary\u003c/a>’s annual \u003ca href=\"http://www.farmsanctuary.org/farm/calendar/celebrations/ca.html\">Celebration FOR the Turkeys\u003c/a> which features a vegan feast, musical performance, guest presentations, and the most adored of all – the Feeding of the Turkeys celebration, where the turkeys are the center of attention and dine on squash, pumpkin pie, and cranberries (on silver platters of course!). \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\" alt=\"Vi and Turkey\" title=\"Vi and Turkey\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35311\">\u003c/a>\u003cbr>\n\u003cem>Me bonding with a turkey at the 2009 Feeding of the Turkeys. They are incredibly friendly animals and love to socialize and be petted!\u003c/em>\u003c/p>\n\u003cp>This year’s guests will include vegan writer and chef \u003ca href=\"http://www.compassionatecooks.com/\">Colleen Patrick-Goudreau\u003c/a> and \u003ca href=\"http://www.huffingtonpost.com/2011/09/22/biz-stone-my-sf_n_976042.html\">Biz Stone\u003c/a>, co-founder of Twitter and the new \u003ca href=\"http://www.bizandlivia.org/\">Biz & Livia Stone Foundation\u003c/a>, who became vegan after visiting Farm Sanctuary. You will also be able to tour the farm and visit with all the other animals. I was taken to the Celebration FOR the Turkeys for my 30th birthday, and it was the best birthday I ever had (good job, husband!). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\" alt=\"Two Turkeys and Squash\" title=\"Two Turkeys and Squash\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35318\">\u003c/a>\u003cbr>\n\u003cem>Two turkeys enjoying their feast of pumpkin and veggies. At factory farms, turkeys' beaks and toes are clipped (without anesthesia), so these guys have a little trouble eating without getting messy. But they definitely still enjoy the feast that so many turkeys don't get to experience. \u003c/em> \u003c/p>\n\u003cp>Farm Sanctuary (who recently \u003ca href=\"http://www.farmsanctuary.org/mediacenter/2011/pr_baby_turkeys.html\">took in 25 baby turkeys\u003c/a> from a factory farm that were dumped on their doorstep) truly changes your perspective on farm animals as you spend time with them, experience their different personalities, and watch them thrive in a free and loving environment. [If you can’t make it, consider \u003ca href=\"http://www.adoptaturkey.org/aat/adopt/index.html\">sponsoring a turkey\u003c/a>!] \u003c/p>\u003c/li>\n\u003cli>\u003cstrong>November 24:\u003c/strong> Join \u003ca href=\"http://cafegratitude.com/\">Café Gratitude\u003c/a> (who recently \u003ca href=\"http://www.cafegratitude.com/component/content/article/40-home-area-three/223-cafe-gratitude-la-grand-opening\">opened a location in LA\u003c/a>!) for their annual vegan \u003ca href=\"http://sf.funcheap.com/free-thanksgiving-cafe-gratitude-sf/\">Free Thanksgiving Meal\u003c/a>, where this super compassionate establishment gives back with a feast served by volunteers from the community.\n\u003cp>\u003ca href=\"http://cafegratitude.com/events/calendar/icalrepeat.detail/2011/11/24/351/-/free-thanksgiving-at-berkeley-san-rafael-and-sf-mission-cafes\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cafe-gratitude-thanksgiving.jpg\" alt=\"cafe gratitude thanksgiving\" title=\"cafe gratitude thanksgiving\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-35368\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's Annual Free Thanksgiving Meal. Photo Credit: Cary Mosier\u003cbr>\n\u003c/em>\u003cbr>\nIf you prefer to stay in, you can still experience some Gratitude on your table by \u003ca href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/436-this-year-bring-home-the-pie\">ordering a pie to go\u003c/a>. Their desserts are seriously delicious (and probably the most healthy you’ll ever eat). It's sure to please vegans and omnis alike. \u003c/p>\u003c/li>\n\u003cli>Order your vegan holiday meal from \u003ca href=\"http://souleyvegan.com/Home.html\">Souley Vegan\u003c/a>, everyone’s favorite vegan soul food restaurant! This year the offerings include Southern fried tofu, roasted garlic mashed potato with gravy, and cornbread dressing, among other delicious options. You can also order pies and cheesecakes.\n\u003cp>\u003ca href=\"http://www.souleyvegan.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-35304\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>Check out their \u003ca href=\"http://souleyvegan.com/Home.html\">homepage\u003c/a> for a link to the menu and ordering instructions (order must be received by November 21). \u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cinnaholic-berkeley.com/2011/10/its-our-favorite-time-of-year/\">Cinnaholic\u003c/a> is promising some exciting holiday flavors this year, including pumpkin spice and egg nog frostings, and toppings like gingersnaps, candy cane pieces, and peppermint “Oreos.”\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cinnamonbun.jpg\" alt=\"Cinnaholic Cinnamon Bun\" title=\"Cinnaholic Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-35299\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>They’ve also teamed up with the aforementioned \u003ca href=\"http://harvesthomeanimal.org/\">Harvest Home Sanctuary\u003c/a> to celebrate the \u003ca href=\"http://www.harvesthomeanimal.org/toasttotheturkeys/index.html\">Toast to the Turkeys\u003c/a> by donating, for the entire month of November, 50% of all Baby Bun sales to help out with feeding, housing, and general care for the animals. \u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>And if you are simply looking for a way to complete your holiday table with something sweet, here are a few other places to check out for ordering Thanksgiving desserts: \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/index.php\">Wholesome Bakery\u003c/a>: Try their Sweet Potato Pecan Baby Pies\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/bakery/\">Rainbow Grocery\u003c/a>: They always have an assortment of vegan treats from various local bakeries.\u003cbr>\n\u003ca href=\"http://missionpie.com/?p=677\">Mission Pie\u003c/a>: They're offering a Vegan Apple-Cranberry crumb-top pie this year for Thanksgiving.\u003cbr>\n\u003ca href=\"http://fatbottombakery.blogspot.com/2011/09/new-website.html\">Fat Bottom Bakery\u003c/a>: You can special order some Pumpkin Cupcakes with vegan cream cheese frosting.\u003cbr>\n\u003ca href=\"http://www.idlehandsbakingcompany.com/Items.html\">Idle Hands Baking Company\u003c/a>: Try their Spice Cake (gluten-free option available) or Pumpkin Chocolate Chip Cake. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Thanksgiving, everyone!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/35262/your-bay-area-vegan-thanksgiving-event-and-meal-guide",
"authors": [
"5126"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_50",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_1873"
],
"tags": [
"bayareabites_9886",
"bayareabites_9887",
"bayareabites_99",
"bayareabites_9888",
"bayareabites_8520",
"bayareabites_8625",
"bayareabites_9778",
"bayareabites_9891",
"bayareabites_8963",
"bayareabites_8815",
"bayareabites_9884",
"bayareabites_9890",
"bayareabites_9889",
"bayareabites_227",
"bayareabites_1236",
"bayareabites_8636",
"bayareabites_530",
"bayareabites_543",
"bayareabites_9885",
"bayareabites_1871",
"bayareabites_8634",
"bayareabites_108",
"bayareabites_8631"
],
"featImg": "bayareabites_35325",
"label": "bayareabites"
},
"bayareabites_33716": {
"type": "posts",
"id": "bayareabites_33716",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "33716",
"score": null,
"sort": [
1317339449000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1317339449,
"format": "aside",
"disqusTitle": "Essential Pépin: Jacques Pépin's New Cookbook",
"title": "Essential Pépin: Jacques Pépin's New Cookbook",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\" alt=\"Essential Pepin book cover\" title=\"Essential Pepin book cover\" width=\"250\" height=\"315\" class=\"alignleft size-full wp-image-33762\">\u003c/a>When a world-famous and beloved chef gathers together sixty years of the recipes he \"love[s] the most\" and stuffs them in a hearty cookbook that measures two inches thick, it's time to make room on the bookshelf. This fall Jacques Pépin publishes his newest cookbook, \u003ca href=\"http://www.amazon.com/Essential-Pepin-More-All-Time-Favorites/dp/0547232799/ref=sr_1_1?ie=UTF8&qid=1317061464&sr=8-1\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. \u003c/p>\n\u003cp>Always the perfectionist in and out of the kitchen, Jacques didn't go easy on himself when putting this book together. In his introduction, Jacques admits that he could have simply sent off all 700+ recipes to be published with no additional changes, however, he instead decided to reconsider each one and \"adjust, correct, and retest [them] for a modern kitchen to make them usable, friendly, and current for today's cook, while retaining the spirit and flavor of the originals.\" \u003cem>Essential Pépin\u003c/em> is essentially Jacques, and the recipes reflect his life in food from the fanciest French dishes to the homiest American comfort foods to his personalized approach to \"fast food\" cooking.\u003c/p>\n\u003cp>I don't know what Jacques' original recipe was for \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">Onion Soup Lyonnaise-Style\u003c/a>, but this one did me just fine on a pre-Autumnal evening. As I swim my way through a practically tangible haze of slowly simmering onions and browning mountain cheese, I will say that I wish Jacques had been a little more specific about what port is \"sweet port.\" To me, all port -- ruby, tawny, vintage -- is fairly sweet. It's not like sherry where one is clearly sweet and one is clearly dry. I went with ruby for this recipe, but might try tawny another time just to experience a taste comparison. Also, I didn't use canned stock. What with all the \u003ca href=\"http://www.foodsafetynews.com/2011/09/bpa-found-in-kids-canned-food-is-it-a-threat/\">scary news about what is going on with canned foods these days\u003c/a>, I buy cartons of stock not cans. Of course, that's an even better excuse to make your own stock, which is Jacques' primary suggestion.\u003c/p>\n\u003cp>\u003cstrong>Onion Soup Lyonnaise-Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>15-20 slices baguette, 1/4 inch thick\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n3 medium onions, thinly sliced (about 4 cups)\u003cbr>\n8 cups \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">homemade chicken stock\u003c/a> or low-salt canned chicken broth\u003cbr>\n1/2 teaspoon salt, or to taste\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n2 cups grated Gruyère or Emmenthaler cheese\u003cbr>\n2 large egg yolks\u003cbr>\n1/2 cup sweet port\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.) Melt the butter in a large saucepan. Add the onions and sauté for 15 minutes, or until dark brown.\u003c/p>\n\u003cp>Add the stock, salt, and pepper. Bring to a boil and cook for 20 minutes. Push the soup through a food mill.\u003c/p>\n\u003cp>Arrange one third of the toasted bread in the bottom of an ovenproof soup tureen or large casserole. Sprinkle with some of the cheese, then add the remaining bread and more cheese, saving enough to sprinkle over the top of the soup. Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet. Bake for approximately 35 minutes, or until a golden crust forms on top.\u003c/p>\n\u003cp>At serving time, bring the soup to the table. Combine the yolks with the port in a deep soup plate and whip with a fork. With a ladle, make a hole in the top of the gratinée, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\" alt=\"Fish illustration by Jacques Pepin in Essential Pepin \" title=\"Fish illustration by Jacques Pepin in Essential Pepin \" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33767\">\u003c/a>I also tried one of Jacques' pita pizzas -- the one with red onion, tomatoes, Herbes de Provence, chives, and Gruyère cheese -- and it's definitely something I'm going to try out on my toddler. In fact, my husband was so taken with the pizza that I had to make another one right after we scarfed down the first one. I was out of tomatoes, so my second rendition was done up with slices of red onion, Herbes de Provence, chives, Gruyère, and a handful olive oil-dressed watercress I tossed on the pizza after it came out of the oven. \u003c/p>\n\u003cp>If I recall from my work on \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques' pita pizzas are part of his \"fast food\" oeuvre, and clearly the onion soup smacks of his classical French background, so I decided to round out my \u003cem>Essential Pépin\u003c/em> sojourn with his roast chicken recipe, a classic American entry. \u003c/p>\n\u003cp>My experience with this recipe was somewhat rocky. While I loved Jacques' tip about not covering the finished chicken with foil (because the steaming that ensues makes the chicken taste reheated), I did struggle mightily to keep the stubborn bird on its side during part of the roasting process. I ended up lacerating one of the drumsticks during the balancing act, but since the drumsticks go to my toddler, it wasn't a huge loss.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\" alt=\"Celery illustration by Jacques Pepin in Essential Pepin\" title=\"Celery illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33766\">\u003c/a>As my husband and I stood over the warm chicken, tearing off crispy skin and strips of juicy breast meat with our fingers, he mumbled through a mouthful, \"Best roast chicken you've ever made.\" I then whisked some Grey Poupon into the pan of unstrained juices, warmed it slightly, and poured it off into a bowl. We continued feasting, this time dipping our fingerfuls of chicken into the sauce. In this book, there's Jacques the Chef.\u003c/p>\n\u003cp>I leafed through the rest of the book, scanning other recipes, and suddenly realized I wasn't even reading the recipes because I completely enthralled by the illustrations. In this cookbook, there's no glossy photography showing rivulets of garnet juices running down a slice of steak, no crooked fingers of steam rising from hot-from-the-oven rolls, there's just a gratin pan here, a curly head of Boston lettuce there, an occasional plump chicken pecking in the dirt -- all lovingly rendered in watercolor by the chef himself. In this book, there's Jacques the Artist. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\" alt=\"Gratin illustration by Jacques Pepin in Essential Pepin\" title=\"Gratin illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33768\">\u003c/a>Early in the book is a 3-page \"General Information About Eggs\" section, which is seeded with smidges of new-to-me information. Here Jacques shares a great tip about freezing individual egg whites in ice cub trays and how raw unbroken egg yolks should be covered with cold water for optimal refrigerator storage. However, the egg tip I find most fascinating is the idea that it's not it's necessary to bring eggs to room temperature before whipping up their whites. The master chef's opposing opinion is that the texture of egg whites is \"tighter, smoother, and better if the egg whites are cold, even though the volume after beating is slightly less.\" Tucked among the 700 recipes are other snippets of advice, like how to make your own proof box for baking and ways to improvise your own fish smoker out of an old pot or roaster and a screen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\" alt=\"Oyster illustration by Jacques Pepin in Essential Pepin\" title=\"Oyster illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33765\">\u003c/a>The next recipe I'm most looking forward to trying is the Grilled Squid on Watercress. Grilled squid is a dish I always order (sometimes in multiples) if I see it on a restaurant menu, but I've never had sufficient courage to try at home. With Jacques by my side, guiding me through each step, I think I'll finally be able to attempt it. In this book, there's Jacques the Teacher.\u003c/p>\n\u003cp>Packaged with the book is a 3-hour DVD of Jacques' techniques, which really deserves its own review. The very first technique Jacques demonstrates is the proper way of tying your apron to insulate yourself against burns, and attaching your towel to your apron for attractiveness and ease of retrieval. Genius. There are other worthy techniques, of course, and some are difficult -- making butter roses and gilding them with paprika for color -- and some are easy, like peeling broccoli stems for cooking.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Also not to be missed is KQED's 26-episode TV show, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, which starts airing on October 15th. KQED's specially designed website will feature 2-4 printable recipes from each episode along with delectable photographs of the finished dishes. \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cstrong>The website\u003c/strong>\u003c/a> also enables you to watch full episodes online a week before they air on TV.\u003c/p>\n\n",
"disqusIdentifier": "33716 http://blogs.kqed.org/bayareabites/?p=33716",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1413,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1335359776,
"excerpt": "This fall Jacques Pépin publishes his newest cookbook, Essential Pépin, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. Get information about the TV series premiering on KQED Oct. 15 and view the just launched Essential Pépin website.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This fall Jacques Pépin publishes his newest cookbook, Essential Pépin, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. Get information about the TV series premiering on KQED Oct. 15 and view the just launched Essential Pépin website.",
"title": "Essential Pépin: Jacques Pépin's New Cookbook | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Essential Pépin: Jacques Pépin's New Cookbook",
"datePublished": "2011-09-29T16:37:29-07:00",
"dateModified": "2012-04-25T06:16:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "essential-pepin-jacques-pepins-new-cookbook",
"status": "publish",
"path": "/bayareabites/33716/essential-pepin-jacques-pepins-new-cookbook",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\" alt=\"Essential Pepin book cover\" title=\"Essential Pepin book cover\" width=\"250\" height=\"315\" class=\"alignleft size-full wp-image-33762\">\u003c/a>When a world-famous and beloved chef gathers together sixty years of the recipes he \"love[s] the most\" and stuffs them in a hearty cookbook that measures two inches thick, it's time to make room on the bookshelf. This fall Jacques Pépin publishes his newest cookbook, \u003ca href=\"http://www.amazon.com/Essential-Pepin-More-All-Time-Favorites/dp/0547232799/ref=sr_1_1?ie=UTF8&qid=1317061464&sr=8-1\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. \u003c/p>\n\u003cp>Always the perfectionist in and out of the kitchen, Jacques didn't go easy on himself when putting this book together. In his introduction, Jacques admits that he could have simply sent off all 700+ recipes to be published with no additional changes, however, he instead decided to reconsider each one and \"adjust, correct, and retest [them] for a modern kitchen to make them usable, friendly, and current for today's cook, while retaining the spirit and flavor of the originals.\" \u003cem>Essential Pépin\u003c/em> is essentially Jacques, and the recipes reflect his life in food from the fanciest French dishes to the homiest American comfort foods to his personalized approach to \"fast food\" cooking.\u003c/p>\n\u003cp>I don't know what Jacques' original recipe was for \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">Onion Soup Lyonnaise-Style\u003c/a>, but this one did me just fine on a pre-Autumnal evening. As I swim my way through a practically tangible haze of slowly simmering onions and browning mountain cheese, I will say that I wish Jacques had been a little more specific about what port is \"sweet port.\" To me, all port -- ruby, tawny, vintage -- is fairly sweet. It's not like sherry where one is clearly sweet and one is clearly dry. I went with ruby for this recipe, but might try tawny another time just to experience a taste comparison. Also, I didn't use canned stock. What with all the \u003ca href=\"http://www.foodsafetynews.com/2011/09/bpa-found-in-kids-canned-food-is-it-a-threat/\">scary news about what is going on with canned foods these days\u003c/a>, I buy cartons of stock not cans. Of course, that's an even better excuse to make your own stock, which is Jacques' primary suggestion.\u003c/p>\n\u003cp>\u003cstrong>Onion Soup Lyonnaise-Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>15-20 slices baguette, 1/4 inch thick\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n3 medium onions, thinly sliced (about 4 cups)\u003cbr>\n8 cups \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">homemade chicken stock\u003c/a> or low-salt canned chicken broth\u003cbr>\n1/2 teaspoon salt, or to taste\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n2 cups grated Gruyère or Emmenthaler cheese\u003cbr>\n2 large egg yolks\u003cbr>\n1/2 cup sweet port\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.) Melt the butter in a large saucepan. Add the onions and sauté for 15 minutes, or until dark brown.\u003c/p>\n\u003cp>Add the stock, salt, and pepper. Bring to a boil and cook for 20 minutes. Push the soup through a food mill.\u003c/p>\n\u003cp>Arrange one third of the toasted bread in the bottom of an ovenproof soup tureen or large casserole. Sprinkle with some of the cheese, then add the remaining bread and more cheese, saving enough to sprinkle over the top of the soup. Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet. Bake for approximately 35 minutes, or until a golden crust forms on top.\u003c/p>\n\u003cp>At serving time, bring the soup to the table. Combine the yolks with the port in a deep soup plate and whip with a fork. With a ladle, make a hole in the top of the gratinée, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\" alt=\"Fish illustration by Jacques Pepin in Essential Pepin \" title=\"Fish illustration by Jacques Pepin in Essential Pepin \" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33767\">\u003c/a>I also tried one of Jacques' pita pizzas -- the one with red onion, tomatoes, Herbes de Provence, chives, and Gruyère cheese -- and it's definitely something I'm going to try out on my toddler. In fact, my husband was so taken with the pizza that I had to make another one right after we scarfed down the first one. I was out of tomatoes, so my second rendition was done up with slices of red onion, Herbes de Provence, chives, Gruyère, and a handful olive oil-dressed watercress I tossed on the pizza after it came out of the oven. \u003c/p>\n\u003cp>If I recall from my work on \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques' pita pizzas are part of his \"fast food\" oeuvre, and clearly the onion soup smacks of his classical French background, so I decided to round out my \u003cem>Essential Pépin\u003c/em> sojourn with his roast chicken recipe, a classic American entry. \u003c/p>\n\u003cp>My experience with this recipe was somewhat rocky. While I loved Jacques' tip about not covering the finished chicken with foil (because the steaming that ensues makes the chicken taste reheated), I did struggle mightily to keep the stubborn bird on its side during part of the roasting process. I ended up lacerating one of the drumsticks during the balancing act, but since the drumsticks go to my toddler, it wasn't a huge loss.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\" alt=\"Celery illustration by Jacques Pepin in Essential Pepin\" title=\"Celery illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33766\">\u003c/a>As my husband and I stood over the warm chicken, tearing off crispy skin and strips of juicy breast meat with our fingers, he mumbled through a mouthful, \"Best roast chicken you've ever made.\" I then whisked some Grey Poupon into the pan of unstrained juices, warmed it slightly, and poured it off into a bowl. We continued feasting, this time dipping our fingerfuls of chicken into the sauce. In this book, there's Jacques the Chef.\u003c/p>\n\u003cp>I leafed through the rest of the book, scanning other recipes, and suddenly realized I wasn't even reading the recipes because I completely enthralled by the illustrations. In this cookbook, there's no glossy photography showing rivulets of garnet juices running down a slice of steak, no crooked fingers of steam rising from hot-from-the-oven rolls, there's just a gratin pan here, a curly head of Boston lettuce there, an occasional plump chicken pecking in the dirt -- all lovingly rendered in watercolor by the chef himself. In this book, there's Jacques the Artist. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\" alt=\"Gratin illustration by Jacques Pepin in Essential Pepin\" title=\"Gratin illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33768\">\u003c/a>Early in the book is a 3-page \"General Information About Eggs\" section, which is seeded with smidges of new-to-me information. Here Jacques shares a great tip about freezing individual egg whites in ice cub trays and how raw unbroken egg yolks should be covered with cold water for optimal refrigerator storage. However, the egg tip I find most fascinating is the idea that it's not it's necessary to bring eggs to room temperature before whipping up their whites. The master chef's opposing opinion is that the texture of egg whites is \"tighter, smoother, and better if the egg whites are cold, even though the volume after beating is slightly less.\" Tucked among the 700 recipes are other snippets of advice, like how to make your own proof box for baking and ways to improvise your own fish smoker out of an old pot or roaster and a screen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\" alt=\"Oyster illustration by Jacques Pepin in Essential Pepin\" title=\"Oyster illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33765\">\u003c/a>The next recipe I'm most looking forward to trying is the Grilled Squid on Watercress. Grilled squid is a dish I always order (sometimes in multiples) if I see it on a restaurant menu, but I've never had sufficient courage to try at home. With Jacques by my side, guiding me through each step, I think I'll finally be able to attempt it. In this book, there's Jacques the Teacher.\u003c/p>\n\u003cp>Packaged with the book is a 3-hour DVD of Jacques' techniques, which really deserves its own review. The very first technique Jacques demonstrates is the proper way of tying your apron to insulate yourself against burns, and attaching your towel to your apron for attractiveness and ease of retrieval. Genius. There are other worthy techniques, of course, and some are difficult -- making butter roses and gilding them with paprika for color -- and some are easy, like peeling broccoli stems for cooking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also not to be missed is KQED's 26-episode TV show, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, which starts airing on October 15th. KQED's specially designed website will feature 2-4 printable recipes from each episode along with delectable photographs of the finished dishes. \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cstrong>The website\u003c/strong>\u003c/a> also enables you to watch full episodes online a week before they air on TV.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/33716/essential-pepin-jacques-pepins-new-cookbook",
"authors": [
"5010"
],
"categories": [
"bayareabites_752",
"bayareabites_63",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_1246",
"bayareabites_45",
"bayareabites_12",
"bayareabites_10",
"bayareabites_1593"
],
"tags": [
"bayareabites_8476",
"bayareabites_242",
"bayareabites_102"
],
"featImg": "bayareabites_33758",
"label": "bayareabites"
},
"bayareabites_33070": {
"type": "posts",
"id": "bayareabites_33070",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "33070",
"score": null,
"sort": [
1316382049000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1316382049,
"format": "aside",
"disqusTitle": "18 Reasons Gets a New Home",
"title": "18 Reasons Gets a New Home",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/18reasons-newspace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/18reasons-newspace.jpg\" alt=\"18 Reasons - new space\" title=\"18 Reasons - new space\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33099\">\u003c/a>\u003cbr>\n\u003cem>The new 18 Reasons space\u003c/em>\u003c/p>\n\u003cp>It’s Saturday night, warm for San Francisco, and the line at \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> stretches around the corner onto Dolores Street. Just a few doors down at the Creamery’s soft-serve window, the swirl of the day is balsamic strawberry and vanilla. Under a neon glow, flowers and pumpkins, melons and apples are piled up in front of the brightly lit windows of \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> across the street, where savvily curated, compulsively purchasable groceries lure dinner-party goers and dinner-party throwers alike. \u003c/p>\n\u003cp>And tonight, another Bi-Rite business is in full swing: the bigger, newer, cooler home of \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>, where a long communal table is packed with friends and neighbors listening to a twangy banjo band, sharing $5 bowls of cannellini-bean soup and $3 bottles of Trumer Pils as part of its monthly \u003ca href=\"https://www.facebook.com/event.php?eid=258575450831393\">Soup for Supper\u003c/a> program, this time in conjunction with \u003ca href=\"https://secure3.convio.net/sfusa/site/SPageServer?pagename=5Challenge_Home\">Slow Food's $5 Challenge\u003c/a>. Behind the public room, splashy with bright murals by local artist \u003ca href=\"http://twitter.com/#!/zoltron\">Zoltron\u003c/a>, is the company's new stainless steel commissary kitchen, where Bi-Rite workers prep salads for tomorrow's deli case. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen-stainless.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen-stainless.jpg\" alt=\"18 Reasons kitchen\" title=\"18 Reasons kitchen\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33100\">\u003c/a>\u003cbr>\n\u003cem>The commissary kitchen\u003c/em>\u003c/p>\n\u003cp>Face it: on this block, it's Bi-Rite's world. Which, it seems, given the company's success, and its lively involvement in the local community (and economy), is just how we like it. Think about it: here are a lot more jobs on this block than there used to be, back when it had a single bad hippie restaurant, a tiny barber shop and a couple of junky secondhand stores. A lot more small farmers, cheesemakers, winemakers, jam-makers, and tiny sea-salt caramel businesses are getting paid, thanks to getting their products on these shelves. Now, with the opening of its bigger space, 18 Reasons can reach out to more people with its mandate of community food education and engagement. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Olivia Maki, 18 Reasons' events coordinator, is excited about this. \"We hated turning people away,\" she said, when they wanted to come to popular events. \"Now, we have a lot more space,\" she noted, as well as, in the evenings, the use of the spacious commercial kitchen for dinner events and cooking classes. The old Guerrero Street space, a cramped storefront with a miniscule galley kitchen, was a challenge for an organization doing frequent sit-down dinners and food-based events. How did they manage it? \"We spent a lot of time pushing metro racks full of half-prepared food down the street,\" she laughed.\u003c/p>\n\u003cp>What's \u003ca href=\"http://www.18reasons.org/calendar.php\">coming up\u003c/a>, now that they've got both marble counters and elbow room?\u003c/p>\n\u003cblockquote>\u003cp> \"Rosie Gill, 18 Reason's program director and I are particularly excited about all the children's programming we've got coming up. That's really going to be our focus for the next year. Food education, working with kids, that's a big part of our mission.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/maggie-spicer-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/maggie-spicer-soup.jpg\" alt=\"Maggie Spicer serving soup on Saturday night \" title=\"Maggie Spicer serving soup on Saturday night \" width=\"560\" height=\"474\" class=\"alignnone size-full wp-image-33109\">\u003c/a>\u003cbr>\n\u003cem>Maggie Spicer serving soup on Saturday night \u003c/em>\u003c/p>\n\u003cp>As is bringing people together to eat, talk, schmooze, and think. Maggie Spicer, a volunteer and co-curator, with Tia Paneet, of the rotating art installations, was also tonight's soup-maker, using a Tuscan-style sage-and-bean soup recipe from Bi-Rite’s upcoming cookbook/shopping guide/manifesto, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008303X/kqedorg-20\">Eat Good Food\u003c/a>, out next month from Ten Speed Press. The bigger space allows for bigger art, in this case enormous \u003ca href=\"http://18reasons.org/engage_gallery.php\">murals inspired by Ronald McDonald\u003c/a>, weeping for his sins, and the Japanese tsunami, envisioned as an ominously grinning, skull-faced girl, Sue Nami. The murals began as street art on the plywood panels shielding the windows during construction. Graffiti, and commentary, followed, and the paintings became collaborations between Zoltron and local artists Bodhi Freedom and Hollis Rhodes, among others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-residency1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-residency1.jpg\" alt=\"Bathroom Residency\" title=\"Bathroom Residency\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33101\">\u003c/a>\u003cbr>\n\u003cem>Eucalyptus \"constellations\" by Julie Kahn, part of The Bathroom Residency installation\u003c/em>\u003c/p>\n\u003cp>Even the bathroom is its own mini-gallery, thanks to \u003cem>\u003ca href=\"http://www.18reasons.org/engage_gallery.php#br\">The Bathroom Residency\u003c/a>,\u003c/em> part of \u003cem>The Residencies,\u003c/em> a long-term project by artist Julie Kahn. Each quarter, Kahn plans to create a new nature-inspired installation, passing the job onto another artist after a year. Twigs of eucalyptus poke out of the walls in the shapes of two autumn constellations, Scorpius and Sagittarius, while a box of scrolls, helpfully labeled “Bathroom Reading,” explain the concepts behind both the project and its current installation. White and bright, the room still manages to be serene, at least until the unsettlingly aggressive Dyson hand dryer roars into action, a MiG jet attacking the dastardly enemy of freshly rinsed hands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-reading.jpg\" alt=\"Bathroom Residency Reading\" title=\"Bathroom Residency Reading\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33102\">\u003c/a>\u003cbr>\n\u003cem>Bathroom reading explaining the installation\u003c/em>\u003c/p>\n\u003cp>Outside, the ice-cream line persists, fed by the post-pie crowds from \u003ca href=\"http://www.pizzeriadelfina.com\">Pizzeria Delfina\u003c/a> across the street. Appetites, it seems, know no bounds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/w3js8\">3674 18th Street\u003c/a>\u003cbr>\n San Francisco, CA 94110\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/18reasons\">@18reasons\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/18reasons\">18 Reasons\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "33070 http://blogs.kqed.org/bayareabites/?p=33070",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/09/18/18-reasons-gets-a-new-home/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 798,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1546989962,
"excerpt": "The new 18 Reasons space opens, a lively new addition to Bi-Rite's 18th Street empire. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The new 18 Reasons space opens, a lively new addition to Bi-Rite's 18th Street empire. ",
"title": "18 Reasons Gets a New Home | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "18 Reasons Gets a New Home",
"datePublished": "2011-09-18T14:40:49-07:00",
"dateModified": "2019-01-08T15:26:02-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "18-reasons-gets-a-new-home",
"status": "publish",
"path": "/bayareabites/33070/18-reasons-gets-a-new-home",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/18reasons-newspace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/18reasons-newspace.jpg\" alt=\"18 Reasons - new space\" title=\"18 Reasons - new space\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33099\">\u003c/a>\u003cbr>\n\u003cem>The new 18 Reasons space\u003c/em>\u003c/p>\n\u003cp>It’s Saturday night, warm for San Francisco, and the line at \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> stretches around the corner onto Dolores Street. Just a few doors down at the Creamery’s soft-serve window, the swirl of the day is balsamic strawberry and vanilla. Under a neon glow, flowers and pumpkins, melons and apples are piled up in front of the brightly lit windows of \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> across the street, where savvily curated, compulsively purchasable groceries lure dinner-party goers and dinner-party throwers alike. \u003c/p>\n\u003cp>And tonight, another Bi-Rite business is in full swing: the bigger, newer, cooler home of \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>, where a long communal table is packed with friends and neighbors listening to a twangy banjo band, sharing $5 bowls of cannellini-bean soup and $3 bottles of Trumer Pils as part of its monthly \u003ca href=\"https://www.facebook.com/event.php?eid=258575450831393\">Soup for Supper\u003c/a> program, this time in conjunction with \u003ca href=\"https://secure3.convio.net/sfusa/site/SPageServer?pagename=5Challenge_Home\">Slow Food's $5 Challenge\u003c/a>. Behind the public room, splashy with bright murals by local artist \u003ca href=\"http://twitter.com/#!/zoltron\">Zoltron\u003c/a>, is the company's new stainless steel commissary kitchen, where Bi-Rite workers prep salads for tomorrow's deli case. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen-stainless.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen-stainless.jpg\" alt=\"18 Reasons kitchen\" title=\"18 Reasons kitchen\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33100\">\u003c/a>\u003cbr>\n\u003cem>The commissary kitchen\u003c/em>\u003c/p>\n\u003cp>Face it: on this block, it's Bi-Rite's world. Which, it seems, given the company's success, and its lively involvement in the local community (and economy), is just how we like it. Think about it: here are a lot more jobs on this block than there used to be, back when it had a single bad hippie restaurant, a tiny barber shop and a couple of junky secondhand stores. A lot more small farmers, cheesemakers, winemakers, jam-makers, and tiny sea-salt caramel businesses are getting paid, thanks to getting their products on these shelves. Now, with the opening of its bigger space, 18 Reasons can reach out to more people with its mandate of community food education and engagement. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Olivia Maki, 18 Reasons' events coordinator, is excited about this. \"We hated turning people away,\" she said, when they wanted to come to popular events. \"Now, we have a lot more space,\" she noted, as well as, in the evenings, the use of the spacious commercial kitchen for dinner events and cooking classes. The old Guerrero Street space, a cramped storefront with a miniscule galley kitchen, was a challenge for an organization doing frequent sit-down dinners and food-based events. How did they manage it? \"We spent a lot of time pushing metro racks full of half-prepared food down the street,\" she laughed.\u003c/p>\n\u003cp>What's \u003ca href=\"http://www.18reasons.org/calendar.php\">coming up\u003c/a>, now that they've got both marble counters and elbow room?\u003c/p>\n\u003cblockquote>\u003cp> \"Rosie Gill, 18 Reason's program director and I are particularly excited about all the children's programming we've got coming up. That's really going to be our focus for the next year. Food education, working with kids, that's a big part of our mission.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/maggie-spicer-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/maggie-spicer-soup.jpg\" alt=\"Maggie Spicer serving soup on Saturday night \" title=\"Maggie Spicer serving soup on Saturday night \" width=\"560\" height=\"474\" class=\"alignnone size-full wp-image-33109\">\u003c/a>\u003cbr>\n\u003cem>Maggie Spicer serving soup on Saturday night \u003c/em>\u003c/p>\n\u003cp>As is bringing people together to eat, talk, schmooze, and think. Maggie Spicer, a volunteer and co-curator, with Tia Paneet, of the rotating art installations, was also tonight's soup-maker, using a Tuscan-style sage-and-bean soup recipe from Bi-Rite’s upcoming cookbook/shopping guide/manifesto, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008303X/kqedorg-20\">Eat Good Food\u003c/a>, out next month from Ten Speed Press. The bigger space allows for bigger art, in this case enormous \u003ca href=\"http://18reasons.org/engage_gallery.php\">murals inspired by Ronald McDonald\u003c/a>, weeping for his sins, and the Japanese tsunami, envisioned as an ominously grinning, skull-faced girl, Sue Nami. The murals began as street art on the plywood panels shielding the windows during construction. Graffiti, and commentary, followed, and the paintings became collaborations between Zoltron and local artists Bodhi Freedom and Hollis Rhodes, among others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-residency1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-residency1.jpg\" alt=\"Bathroom Residency\" title=\"Bathroom Residency\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33101\">\u003c/a>\u003cbr>\n\u003cem>Eucalyptus \"constellations\" by Julie Kahn, part of The Bathroom Residency installation\u003c/em>\u003c/p>\n\u003cp>Even the bathroom is its own mini-gallery, thanks to \u003cem>\u003ca href=\"http://www.18reasons.org/engage_gallery.php#br\">The Bathroom Residency\u003c/a>,\u003c/em> part of \u003cem>The Residencies,\u003c/em> a long-term project by artist Julie Kahn. Each quarter, Kahn plans to create a new nature-inspired installation, passing the job onto another artist after a year. Twigs of eucalyptus poke out of the walls in the shapes of two autumn constellations, Scorpius and Sagittarius, while a box of scrolls, helpfully labeled “Bathroom Reading,” explain the concepts behind both the project and its current installation. White and bright, the room still manages to be serene, at least until the unsettlingly aggressive Dyson hand dryer roars into action, a MiG jet attacking the dastardly enemy of freshly rinsed hands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-reading.jpg\" alt=\"Bathroom Residency Reading\" title=\"Bathroom Residency Reading\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33102\">\u003c/a>\u003cbr>\n\u003cem>Bathroom reading explaining the installation\u003c/em>\u003c/p>\n\u003cp>Outside, the ice-cream line persists, fed by the post-pie crowds from \u003ca href=\"http://www.pizzeriadelfina.com\">Pizzeria Delfina\u003c/a> across the street. Appetites, it seems, know no bounds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/w3js8\">3674 18th Street\u003c/a>\u003cbr>\n San Francisco, CA 94110\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/18reasons\">@18reasons\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/18reasons\">18 Reasons\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/33070/18-reasons-gets-a-new-home",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_64",
"bayareabites_1246",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_14453",
"bayareabites_14775"
],
"featImg": "bayareabites_33099",
"label": "bayareabites"
},
"bayareabites_32333": {
"type": "posts",
"id": "bayareabites_32333",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "32333",
"score": null,
"sort": [
1314424252000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1314424252,
"format": "aside",
"disqusTitle": "Restaurants Raise Money for The Edible Schoolyard at Hunters Point ",
"title": "Restaurants Raise Money for The Edible Schoolyard at Hunters Point ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/esyhp-e1314421660216.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/esyhp-e1314421660216.jpg\" alt=\"The Edible Schoolyard kitchen classroom at Hunters Point.\" title=\"The Edible Schoolyard kitchen classroom at Hunters Point.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32384\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Edible Schoolyard kitchen classroom at Hunters Point.\u003c/strong> Photo courtesy of ESY HP.\u003c/em>\u003c/p>\n\u003cp>Who hasn't heard of \u003ca href=\"http://www.chezpanissefoundation.org/edible-schoolyard\">The Edible Schoolyard\u003c/a> in Berkeley? But many here may not know about another affiliated program in the Bay Area, \u003ca href=\"http://www.chezpanissefoundation.org/san-francisco\">The Edible Schoolyard at the San Francisco Boys and Girls Club in Hunters Point\u003c/a>, which offers children in that food insecure community a chance to grow their own food, cook it, and eat it too.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kidsclub.org/\">Hunters Point Willie Mays Clubhouse afterschool program\u003c/a> is getting a little extra exposure and financial assistance in conjunction with the \u003ca href=\"http://www.chezpanissefoundation.org/40th\">40th birthday celebrations for Chez Panisse\u003c/a>. Earlier this week, the \u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Today Show\u003c/a> aired a segment with Alice Waters and \u003ca href=\"http://www.edibleschoolyard.org/#\">Edible Schoolyard\u003c/a> supporter actor Jake Gyllenhaal that was filmed at the Hunters Point program.\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"327\" id=\"msnbc4f7d4b\" classid=\"D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=10,0,0,0\">\u003cparam name=\"movie\" value=\"http://www.msnbc.msn.com/id/32545640\">\u003cparam name=\"FlashVars\" value=\"launch=44240537&width=560&height=327\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed name=\"msnbc4f7d4b\" src=\"http://www.msnbc.msn.com/id/32545640\" width=\"560\" height=\"327\" flashvars=\"launch=44240537&width=560&height=327\" allowscriptaccess=\"always\" allowfullscreen=\"true\" wmode=\"transparent\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Tomorrow, as part of the \u003ca href=\"http://www.eatingforeducation.org/\">Eating for Education\u003c/a> campaign to raise awareness about and money for school gardens, San Francisco restaurants \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>, \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>, \u003ca href=\"http://delfinasf.com/\">Delfina\u003c/a>, and \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- along with coffee companies \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> -- will donate a percentage of the day's profits to the Hunters Point school garden and cooking program serving some 250 mostly low-income children of color from elementary age through to high school. The Bayview-Hunters Point area of the city is known more for fast food than fresh food; only about five percent of food sold in the neighborhood is considered fresh.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ace fundraiser and Chez alum \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> is in charge of the Eating for Education effort, a nation-wide, one-day event (find a \u003ca href=\"http://www.eatingforeducation.org/\">complete list of participants\u003c/a> on the Eating for Education site.) \u003c/p>\n\u003cp>For many restauranteurs, participating was a no-brainer. \"The Boys and Girls Club in Hunters Point is a model program and this is a cause that's important to us,\" said Brett Emerson of Contigo. \"Showcasing for children in a fun and engaging way the fundamentals of nutrition, respect for those that grow our food and passion for eating is key.\" \u003c/p>\n\u003cp>Another Chez alum, Gilbert Pilgrim of Zuni, chimed in: \"We believe that people will eat in a healthy manner if they start doing it while they are young. This is a worthy cause that deserves all our support.\"\u003c/p>\n\u003cp>For the Boys and Girls Club, the campaign is an opportunity to connect with chefs and reach others in the food movement who value edible education for youth, said Brittany Johnson, a spokesperson for the organization.\u003c/p>\n\u003cp>While Zuni is full for Saturday night, Contigo still has room for both reservations and walk-ins who want to eat well -- and support edible education at the same time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/eating-4-education560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/eating-4-education560.jpg\" alt=\"Eating for Education. Photo by Wendy Goodfriend\" title=\"Eating for Education. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32353\">\u003c/a>\u003cbr>\n\u003cem>Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "32333 http://blogs.kqed.org/bayareabites/?p=32333",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/08/26/restaurants-raise-money-for-the-edible-schoolyard-at-hunters-point/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 432,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1314476256,
"excerpt": "San Francisco restaurants raise money for other local Edible Schoolyard -- the one housed at the Boys and Girls Club in Hunters Point -- as part of the Eating for Education fundraiser on Saturday.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "San Francisco restaurants raise money for other local Edible Schoolyard -- the one housed at the Boys and Girls Club in Hunters Point -- as part of the Eating for Education fundraiser on Saturday.",
"title": "Restaurants Raise Money for The Edible Schoolyard at Hunters Point | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Restaurants Raise Money for The Edible Schoolyard at Hunters Point ",
"datePublished": "2011-08-26T22:50:52-07:00",
"dateModified": "2011-08-27T13:17:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "restaurants-raise-money-for-the-edible-schoolyard-at-hunters-point",
"status": "publish",
"path": "/bayareabites/32333/restaurants-raise-money-for-the-edible-schoolyard-at-hunters-point",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/esyhp-e1314421660216.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/esyhp-e1314421660216.jpg\" alt=\"The Edible Schoolyard kitchen classroom at Hunters Point.\" title=\"The Edible Schoolyard kitchen classroom at Hunters Point.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32384\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Edible Schoolyard kitchen classroom at Hunters Point.\u003c/strong> Photo courtesy of ESY HP.\u003c/em>\u003c/p>\n\u003cp>Who hasn't heard of \u003ca href=\"http://www.chezpanissefoundation.org/edible-schoolyard\">The Edible Schoolyard\u003c/a> in Berkeley? But many here may not know about another affiliated program in the Bay Area, \u003ca href=\"http://www.chezpanissefoundation.org/san-francisco\">The Edible Schoolyard at the San Francisco Boys and Girls Club in Hunters Point\u003c/a>, which offers children in that food insecure community a chance to grow their own food, cook it, and eat it too.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kidsclub.org/\">Hunters Point Willie Mays Clubhouse afterschool program\u003c/a> is getting a little extra exposure and financial assistance in conjunction with the \u003ca href=\"http://www.chezpanissefoundation.org/40th\">40th birthday celebrations for Chez Panisse\u003c/a>. Earlier this week, the \u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Today Show\u003c/a> aired a segment with Alice Waters and \u003ca href=\"http://www.edibleschoolyard.org/#\">Edible Schoolyard\u003c/a> supporter actor Jake Gyllenhaal that was filmed at the Hunters Point program.\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"327\" id=\"msnbc4f7d4b\" classid=\"D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=10,0,0,0\">\u003cparam name=\"movie\" value=\"http://www.msnbc.msn.com/id/32545640\">\u003cparam name=\"FlashVars\" value=\"launch=44240537&width=560&height=327\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed name=\"msnbc4f7d4b\" src=\"http://www.msnbc.msn.com/id/32545640\" width=\"560\" height=\"327\" flashvars=\"launch=44240537&width=560&height=327\" allowscriptaccess=\"always\" allowfullscreen=\"true\" wmode=\"transparent\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Tomorrow, as part of the \u003ca href=\"http://www.eatingforeducation.org/\">Eating for Education\u003c/a> campaign to raise awareness about and money for school gardens, San Francisco restaurants \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>, \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>, \u003ca href=\"http://delfinasf.com/\">Delfina\u003c/a>, and \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- along with coffee companies \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> -- will donate a percentage of the day's profits to the Hunters Point school garden and cooking program serving some 250 mostly low-income children of color from elementary age through to high school. The Bayview-Hunters Point area of the city is known more for fast food than fresh food; only about five percent of food sold in the neighborhood is considered fresh.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ace fundraiser and Chez alum \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> is in charge of the Eating for Education effort, a nation-wide, one-day event (find a \u003ca href=\"http://www.eatingforeducation.org/\">complete list of participants\u003c/a> on the Eating for Education site.) \u003c/p>\n\u003cp>For many restauranteurs, participating was a no-brainer. \"The Boys and Girls Club in Hunters Point is a model program and this is a cause that's important to us,\" said Brett Emerson of Contigo. \"Showcasing for children in a fun and engaging way the fundamentals of nutrition, respect for those that grow our food and passion for eating is key.\" \u003c/p>\n\u003cp>Another Chez alum, Gilbert Pilgrim of Zuni, chimed in: \"We believe that people will eat in a healthy manner if they start doing it while they are young. This is a worthy cause that deserves all our support.\"\u003c/p>\n\u003cp>For the Boys and Girls Club, the campaign is an opportunity to connect with chefs and reach others in the food movement who value edible education for youth, said Brittany Johnson, a spokesperson for the organization.\u003c/p>\n\u003cp>While Zuni is full for Saturday night, Contigo still has room for both reservations and walk-ins who want to eat well -- and support edible education at the same time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/eating-4-education560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/eating-4-education560.jpg\" alt=\"Eating for Education. Photo by Wendy Goodfriend\" title=\"Eating for Education. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32353\">\u003c/a>\u003cbr>\n\u003cem>Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/32333/restaurants-raise-money-for-the-edible-schoolyard-at-hunters-point",
"authors": [
"5125"
],
"categories": [
"bayareabites_63",
"bayareabites_50",
"bayareabites_2554",
"bayareabites_1246",
"bayareabites_2035",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_9657",
"bayareabites_9645",
"bayareabites_9658",
"bayareabites_9659"
],
"featImg": "bayareabites_32384",
"label": "bayareabites"
},
"bayareabites_31847": {
"type": "posts",
"id": "bayareabites_31847",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "31847",
"score": null,
"sort": [
1314381547000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1314381547,
"format": "aside",
"disqusTitle": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito",
"title": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "31847 http://blogs.kqed.org/bayareabites/?p=31847",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/08/26/marin-day-trip-larkspur-point-reyes-station-sausalito/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1261,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1314720252,
"excerpt": "Time for a last summer fling. Head north to find the doughnut shop of your dreams, a small-town farmers' market with grilled cheese and barbecued oysters, and the best bench-and-pizza combo by the Bay. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Time for a last summer fling. Head north to find the doughnut shop of your dreams, a small-town farmers' market with grilled cheese and barbecued oysters, and the best bench-and-pizza combo by the Bay. ",
"title": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito",
"datePublished": "2011-08-26T10:59:07-07:00",
"dateModified": "2011-08-30T09:04:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "marin-day-trip-larkspur-point-reyes-station-sausalito",
"status": "publish",
"path": "/bayareabites/31847/marin-day-trip-larkspur-point-reyes-station-sausalito",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/31847/marin-day-trip-larkspur-point-reyes-station-sausalito",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_1246",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_61"
],
"tags": [
"bayareabites_9644",
"bayareabites_404",
"bayareabites_131",
"bayareabites_3470",
"bayareabites_367",
"bayareabites_279",
"bayareabites_9643",
"bayareabites_2736"
],
"featImg": "bayareabites_32301",
"label": "bayareabites"
},
"bayareabites_32127": {
"type": "posts",
"id": "bayareabites_32127",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "32127",
"score": null,
"sort": [
1314236861000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1314236861,
"format": "aside",
"disqusTitle": "Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education",
"title": "Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg\" alt=\"Alice Waters with Levi's Robert Hanson addressing crowd at event. Photo by Wendy Goodfriend\" title=\"Alice Waters with Levi's Robert Hanson addressing crowd at event. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32171\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters clutches garlic and talks up edible education while Levi's President and Chez Panisse fan Robert Hanson looks on.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cem>All photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Unless you've been living in a cave the last week or two you likely know that a certain iconic restaurant in Berkeley is celebrating its 40th birthday this weekend.\u003c/p>\n\u003cp>Iconic owner of iconic eatery has been here, there, and everywhere in the past week or two. SEO-friendly translation: \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> has chatted with former Chez chefs on \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/\">KQED's Forum\u003c/a>, dished on supping solo on \u003ca href=\"http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">Fresh Air with Terry Gross\u003c/a>, and got dirty with Hollywood heartthrob and \u003ca href=\"http://www.edibleschoolyard.org/#\">Edible Schoolyard\u003c/a> supporter Jake Gyllenhaal on the \u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Today Show\u003c/a>, where she was interviewed by Jenna Bush Hager — yes, \u003cem>that\u003c/em> Jenna Bush — at \u003ca href=\"http://www.chezpanissefoundation.org/san-francisco\">The Edible Schoolyard at the San Francisco Boys and Girls Club in Hunters Point\u003c/a>, one of several affiliates to the original \u003ca href=\"http://www.chezpanissefoundation.org/edible-schoolyard\">Edible Schoolyard in Berkeley\u003c/a>.\u003c/p>\n\u003cp>She's also been the subject of not \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/14/MNH21KBTVS.DTL\">one\u003c/a> but \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/19/FD1K1K6NDC.DTL\">two\u003c/a> lengthy retrospectives in the \u003cem>San Francisco Chronicle\u003c/em> and graced the pages of \u003ca href=\"http://sf.eater.com/archives/2011/08/02/alice_waters_takes_over_august_glossies.php\">many glossies this month\u003c/a>, with more major print media to come this weekend when the \u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th birthday celebrations\u003c/a> kick off.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, however, Waters took to the streets of San Francisco -- in Maiden Lane off Union Square no less -- to serve lunch, sell T-shirts, and sign books.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/school-lunch-box650.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/school-lunch-box650.jpg\" alt=\"Alice Waters School Lunch box. Photo by Wendy Goodfriend\" title=\"Alice Waters School Lunch box. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32173\">\u003c/a>\u003c/p>\n\u003cp>On the menu: School lunch, of course, or Waters' vision of what school lunch should be. The boxed lunches were a fundraiser for the newly named nonprofit \u003ca href=\"http://www.edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, a national organization designed to integrate garden and kitchen education into grade-school curriculum. Suggested donation: $5 a pop for a box and 400 lunches sold out within an hour or so. In the mix: Smoked pulled chicken baguette (featuring \u003ca href=\"http://soulfoodfarm.com/\">Soul Food Farm\u003c/a> chicken, \u003ca href=\"http://dirtygirlproduce.com/\">Dirty Girl Farm\u003c/a> shallot and Early Girl tomato, and \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a> herbs and baby, frilly mustard greens) with harissa and aioli. The sandwich was accompanied by \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera\u003c/a> cucumber pickles and radish, along with \u003ca href=\"http://www.knollorganics.com/index.html\">Knoll Farms\u003c/a> figs, \u003ca href=\"http://www.lagierranches.com/-strse-template/about/Page.bok\">Lagier Ranches\u003c/a> Bronx grapes, and \u003ca href=\"http://www.happyquailfarms.com/\">Happy Quail Farms\u003c/a> peppers. For veggies: Pounded lemon thyme pistou with iacopi butter bean mash, Dirty Girl tomatoes, pickled vegetables, and aforementioned frilly mustard greens. And to wash all those organic veggies down, a refreshing drink of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> yellow doll watermelon with anise hyssop and lime juice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat-lunch560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat-lunch560.jpg\" alt=\"Meat lunch offering at Edible Schoolyard event. Photo by Wendy Goodfriend\" title=\"Meat lunch offering at Edible Schoolyard event. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32183\">\u003c/a>\u003c/p>\n\u003cp>Got all that? There will be a quiz after lunch. Oh, and in case you were wondering, the Chez chefs were all too busy prepping for the weekend galas to whip up lunch today, which was outsourced to Nicole Lobue's \u003ca href=\"http://www.lobueevents.com/\">Lobue Events\u003c/a>, a high-end catering company, in close consultation with Waters, of course.\u003c/p>\n\u003cp>Waters also teamed up with another local-gone-global icon, \u003ca href=\"http://us.levi.com/home/index.jsp\">Levi's\u003c/a>, to launch a \u003ca href=\"http://explore.levi.com/news/news/edible-schoolyard-collaboration/\">limited-edition t-shirt collection\u003c/a> (100 % organic cotton, natch) designed by Alice Waters (who 'fessed up to help from chef Sylvan Brackett on her tee) and four well-known creative types: musician \u003ca href=\"http://www.davidbyrne.com/\">David Byrne\u003c/a>, filmmaker \u003ca href=\"http://en.wikipedia.org/wiki/Sofia_Coppola\">Sofia Coppola\u003c/a>, author \u003ca href=\"http://www.ted.com/speakers/dave_eggers.html\">Dave Eggers\u003c/a> and illustrator \u003ca href=\"http://www.mairakalman.com/\">Maira Kalman\u003c/a>. Alas, none of the luminaries were on hand this afternoon to model the $30 shirts, proceeds from the sale also support the Edible Schoolyard Project. Beginning today, the shirts are available in select Levi’s stores and online at \u003ca href=\"http://us.levi.com/search/index.jsp?kwCatId=&kw=edible%20schoolyard&origkw=edible+schoolyard&sr=1\">levi.com\u003c/a>. At lunch some 40 or so Ts were snapped up, Kalman's pie print proving as popular as Waters' apple images.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tshirts-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tshirts-pie560.jpg\" alt=\"Edible Schoolyard T-shirts. Photo by Wendy Goodfriend\" title=\"Edible Schoolyard T-shirts. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32176\">\u003c/a>\u003c/p>\n\u003cp>Waters addressed the crowd and the media asking: \"What could be more universal than blue jeans and edible education?\" To which there were no snappy rejoinders, since this is Waters' moment in the sun. Levi's honcho Robert Hanson told a story about his then-very-pregnant girlfriend insisting the couple keep a date at Chez Panisse, some years ago. That night, she gave birth to a baby girl, who's been an organic vegetarian eater ever since. Cue awww now.\u003c/p>\n\u003cp>It was all very lovely: Wheelbarrows full of freshly harvested produce, including ground cherries, squash, and aromatic herbs from the ESY garden, along with cute little booths. The communal tables sported linen table cloths and posies of fresh flowers. Waters sang the praises of freshly picked garlic the way she has famously waxed about a perfect peach and stressed the importance of educating all the nation's children about good food and the pleasures of the table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-wheelbarrow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-wheelbarrow560.jpg\" alt=\"Alice Waters picking garlic from ESY wheelbarrow. Photo by Wendy Goodfriend\" title=\"Alice Waters picking garlic from ESY wheelbarrow. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32169\">\u003c/a>\u003c/p>\n\u003cp>The crowd was a mixed bag of die-hard Chez Panisse fans, supporters of Waters' school lunch and slow food agenda, self-described foodies -- and nearby workers who stumbled onto a good thing. Some in line said that the boxed lunch was the closest they'd ever get to Chez Panisse food, since the high-end restaurant is out of reach for many. Some had never heard of the Edible Schoolyard, offering proof that Waters' mission is far from over.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/table-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/table-400.jpg\" alt=\"Edible Schoolyard Lunch event attendees. Photo by Wendy Goodfriend\" title=\"Edible Schoolyard Lunch event attendees. Photo by Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-32179\">\u003c/a>\u003c/p>\n\u003cp>The local food legend, who signed copies of her new book \u003ca href=\"http://www.randomhouse.com/book/202683/40-years-of-chez-panisse-the-power-of-gathering-by-alice-waters\">\u003cem>40 Years of Chez Panisse: The Power of Gathering\u003c/em>\u003c/a>, shook hands with lunch-goers waiting in line to eat and promised the mellow crowd of 500 or so that anyone who missed out on a meal was invited to come eat at Chez Panisse. No word on who would foot the bill.\u003c/p>\n\u003cp>When asked if her offer was good, press rep David Prior, who was fairly confident that everyone who wanted a box lunch was accommodated, said: \"I wouldn't be surprised. There's nothing Alice likes less than running out of food. She's all about feeding people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">Chez Panisse's birthday kicks off with party to remember\u003c/a> (Berkeleyside)\u003c/p>\n\n",
"disqusIdentifier": "32127 http://blogs.kqed.org/bayareabites/?p=32127",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 934,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1457464454,
"excerpt": "Alice Waters brought box lunches to Maiden Lane near Union Square today and launched her Levi's T-shirt line (100% organic cotton, of course) all to raise awareness and funds for her national nonprofit Edible Schoolyard Project.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Alice Waters brought box lunches to Maiden Lane near Union Square today and launched her Levi's T-shirt line (100% organic cotton, of course) all to raise awareness and funds for her national nonprofit Edible Schoolyard Project.",
"title": "Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education",
"datePublished": "2011-08-24T18:47:41-07:00",
"dateModified": "2016-03-08T11:14:14-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane",
"status": "publish",
"path": "/bayareabites/32127/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-levis-ediblesign-garlic560.jpg\" alt=\"Alice Waters with Levi's Robert Hanson addressing crowd at event. Photo by Wendy Goodfriend\" title=\"Alice Waters with Levi's Robert Hanson addressing crowd at event. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32171\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters clutches garlic and talks up edible education while Levi's President and Chez Panisse fan Robert Hanson looks on.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cem>All photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Unless you've been living in a cave the last week or two you likely know that a certain iconic restaurant in Berkeley is celebrating its 40th birthday this weekend.\u003c/p>\n\u003cp>Iconic owner of iconic eatery has been here, there, and everywhere in the past week or two. SEO-friendly translation: \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> has chatted with former Chez chefs on \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/\">KQED's Forum\u003c/a>, dished on supping solo on \u003ca href=\"http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">Fresh Air with Terry Gross\u003c/a>, and got dirty with Hollywood heartthrob and \u003ca href=\"http://www.edibleschoolyard.org/#\">Edible Schoolyard\u003c/a> supporter Jake Gyllenhaal on the \u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Today Show\u003c/a>, where she was interviewed by Jenna Bush Hager — yes, \u003cem>that\u003c/em> Jenna Bush — at \u003ca href=\"http://www.chezpanissefoundation.org/san-francisco\">The Edible Schoolyard at the San Francisco Boys and Girls Club in Hunters Point\u003c/a>, one of several affiliates to the original \u003ca href=\"http://www.chezpanissefoundation.org/edible-schoolyard\">Edible Schoolyard in Berkeley\u003c/a>.\u003c/p>\n\u003cp>She's also been the subject of not \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/14/MNH21KBTVS.DTL\">one\u003c/a> but \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/19/FD1K1K6NDC.DTL\">two\u003c/a> lengthy retrospectives in the \u003cem>San Francisco Chronicle\u003c/em> and graced the pages of \u003ca href=\"http://sf.eater.com/archives/2011/08/02/alice_waters_takes_over_august_glossies.php\">many glossies this month\u003c/a>, with more major print media to come this weekend when the \u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th birthday celebrations\u003c/a> kick off.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, however, Waters took to the streets of San Francisco -- in Maiden Lane off Union Square no less -- to serve lunch, sell T-shirts, and sign books.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/school-lunch-box650.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/school-lunch-box650.jpg\" alt=\"Alice Waters School Lunch box. Photo by Wendy Goodfriend\" title=\"Alice Waters School Lunch box. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32173\">\u003c/a>\u003c/p>\n\u003cp>On the menu: School lunch, of course, or Waters' vision of what school lunch should be. The boxed lunches were a fundraiser for the newly named nonprofit \u003ca href=\"http://www.edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, a national organization designed to integrate garden and kitchen education into grade-school curriculum. Suggested donation: $5 a pop for a box and 400 lunches sold out within an hour or so. In the mix: Smoked pulled chicken baguette (featuring \u003ca href=\"http://soulfoodfarm.com/\">Soul Food Farm\u003c/a> chicken, \u003ca href=\"http://dirtygirlproduce.com/\">Dirty Girl Farm\u003c/a> shallot and Early Girl tomato, and \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a> herbs and baby, frilly mustard greens) with harissa and aioli. The sandwich was accompanied by \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera\u003c/a> cucumber pickles and radish, along with \u003ca href=\"http://www.knollorganics.com/index.html\">Knoll Farms\u003c/a> figs, \u003ca href=\"http://www.lagierranches.com/-strse-template/about/Page.bok\">Lagier Ranches\u003c/a> Bronx grapes, and \u003ca href=\"http://www.happyquailfarms.com/\">Happy Quail Farms\u003c/a> peppers. For veggies: Pounded lemon thyme pistou with iacopi butter bean mash, Dirty Girl tomatoes, pickled vegetables, and aforementioned frilly mustard greens. And to wash all those organic veggies down, a refreshing drink of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> yellow doll watermelon with anise hyssop and lime juice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat-lunch560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/meat-lunch560.jpg\" alt=\"Meat lunch offering at Edible Schoolyard event. Photo by Wendy Goodfriend\" title=\"Meat lunch offering at Edible Schoolyard event. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32183\">\u003c/a>\u003c/p>\n\u003cp>Got all that? There will be a quiz after lunch. Oh, and in case you were wondering, the Chez chefs were all too busy prepping for the weekend galas to whip up lunch today, which was outsourced to Nicole Lobue's \u003ca href=\"http://www.lobueevents.com/\">Lobue Events\u003c/a>, a high-end catering company, in close consultation with Waters, of course.\u003c/p>\n\u003cp>Waters also teamed up with another local-gone-global icon, \u003ca href=\"http://us.levi.com/home/index.jsp\">Levi's\u003c/a>, to launch a \u003ca href=\"http://explore.levi.com/news/news/edible-schoolyard-collaboration/\">limited-edition t-shirt collection\u003c/a> (100 % organic cotton, natch) designed by Alice Waters (who 'fessed up to help from chef Sylvan Brackett on her tee) and four well-known creative types: musician \u003ca href=\"http://www.davidbyrne.com/\">David Byrne\u003c/a>, filmmaker \u003ca href=\"http://en.wikipedia.org/wiki/Sofia_Coppola\">Sofia Coppola\u003c/a>, author \u003ca href=\"http://www.ted.com/speakers/dave_eggers.html\">Dave Eggers\u003c/a> and illustrator \u003ca href=\"http://www.mairakalman.com/\">Maira Kalman\u003c/a>. Alas, none of the luminaries were on hand this afternoon to model the $30 shirts, proceeds from the sale also support the Edible Schoolyard Project. Beginning today, the shirts are available in select Levi’s stores and online at \u003ca href=\"http://us.levi.com/search/index.jsp?kwCatId=&kw=edible%20schoolyard&origkw=edible+schoolyard&sr=1\">levi.com\u003c/a>. At lunch some 40 or so Ts were snapped up, Kalman's pie print proving as popular as Waters' apple images.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tshirts-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tshirts-pie560.jpg\" alt=\"Edible Schoolyard T-shirts. Photo by Wendy Goodfriend\" title=\"Edible Schoolyard T-shirts. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32176\">\u003c/a>\u003c/p>\n\u003cp>Waters addressed the crowd and the media asking: \"What could be more universal than blue jeans and edible education?\" To which there were no snappy rejoinders, since this is Waters' moment in the sun. Levi's honcho Robert Hanson told a story about his then-very-pregnant girlfriend insisting the couple keep a date at Chez Panisse, some years ago. That night, she gave birth to a baby girl, who's been an organic vegetarian eater ever since. Cue awww now.\u003c/p>\n\u003cp>It was all very lovely: Wheelbarrows full of freshly harvested produce, including ground cherries, squash, and aromatic herbs from the ESY garden, along with cute little booths. The communal tables sported linen table cloths and posies of fresh flowers. Waters sang the praises of freshly picked garlic the way she has famously waxed about a perfect peach and stressed the importance of educating all the nation's children about good food and the pleasures of the table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-wheelbarrow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alice-wheelbarrow560.jpg\" alt=\"Alice Waters picking garlic from ESY wheelbarrow. Photo by Wendy Goodfriend\" title=\"Alice Waters picking garlic from ESY wheelbarrow. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32169\">\u003c/a>\u003c/p>\n\u003cp>The crowd was a mixed bag of die-hard Chez Panisse fans, supporters of Waters' school lunch and slow food agenda, self-described foodies -- and nearby workers who stumbled onto a good thing. Some in line said that the boxed lunch was the closest they'd ever get to Chez Panisse food, since the high-end restaurant is out of reach for many. Some had never heard of the Edible Schoolyard, offering proof that Waters' mission is far from over.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/table-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/table-400.jpg\" alt=\"Edible Schoolyard Lunch event attendees. Photo by Wendy Goodfriend\" title=\"Edible Schoolyard Lunch event attendees. Photo by Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-32179\">\u003c/a>\u003c/p>\n\u003cp>The local food legend, who signed copies of her new book \u003ca href=\"http://www.randomhouse.com/book/202683/40-years-of-chez-panisse-the-power-of-gathering-by-alice-waters\">\u003cem>40 Years of Chez Panisse: The Power of Gathering\u003c/em>\u003c/a>, shook hands with lunch-goers waiting in line to eat and promised the mellow crowd of 500 or so that anyone who missed out on a meal was invited to come eat at Chez Panisse. No word on who would foot the bill.\u003c/p>\n\u003cp>When asked if her offer was good, press rep David Prior, who was fairly confident that everyone who wanted a box lunch was accommodated, said: \"I wouldn't be surprised. There's nothing Alice likes less than running out of food. She's all about feeding people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">Chez Panisse's birthday kicks off with party to remember\u003c/a> (Berkeleyside)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/32127/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane",
"authors": [
"5125",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_2254",
"bayareabites_50",
"bayareabites_1246",
"bayareabites_2035"
],
"tags": [
"bayareabites_234",
"bayareabites_583",
"bayareabites_9645",
"bayareabites_9652",
"bayareabites_8727",
"bayareabites_450",
"bayareabites_9651"
],
"featImg": "bayareabites_32171",
"label": "bayareabites"
},
"bayareabites_30602": {
"type": "posts",
"id": "bayareabites_30602",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "30602",
"score": null,
"sort": [
1311426028000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1311426028,
"format": "aside",
"disqusTitle": "Touring Bay Area Farms, Brunching at Plow",
"title": "Touring Bay Area Farms, Brunching at Plow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "30602 http://blogs.kqed.org/bayareabites/?p=30602",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/07/23/touring-bay-area-farms-brunching-at-plow/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 885,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1312396757,
"excerpt": "Forget about the food trucks for a minute; let's go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny Plow.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Forget about the food trucks for a minute; let's go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny Plow.",
"title": "Touring Bay Area Farms, Brunching at Plow | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Touring Bay Area Farms, Brunching at Plow",
"datePublished": "2011-07-23T06:00:28-07:00",
"dateModified": "2011-08-03T11:39:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "touring-bay-area-farms-brunching-at-plow",
"status": "publish",
"path": "/bayareabites/30602/touring-bay-area-farms-brunching-at-plow",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/30602/touring-bay-area-farms-brunching-at-plow",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_2554",
"bayareabites_1246",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_61"
],
"tags": [
"bayareabites_9540",
"bayareabites_1368",
"bayareabites_14750",
"bayareabites_9541",
"bayareabites_9539",
"bayareabites_134",
"bayareabites_9409",
"bayareabites_4074",
"bayareabites_9542",
"bayareabites_8318",
"bayareabites_2267",
"bayareabites_9543",
"bayareabites_356",
"bayareabites_453"
],
"featImg": "bayareabites_30631",
"label": "bayareabites"
},
"bayareabites_30221": {
"type": "posts",
"id": "bayareabites_30221",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "30221",
"score": null,
"sort": [
1310500800000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1310500800,
"format": "aside",
"disqusTitle": "DIY Watermelon Slushies",
"title": "DIY Watermelon Slushies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\" alt=\"Watermelon Slushie\" title=\"Watermelon Slushie\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-30233\">\u003c/a>No matter what you call them -- \u003ca href=\"http://www.icee.com/home.html\">ICEEs\u003c/a>, \u003ca href=\"http://www.slurpee.com/\">Slurpees\u003c/a> or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.\u003c/p>\n\u003cp>My foray into homemade slushies has been fairly recent. When my kids became old enough to realize what a slushie was, I was only too happy to take them to our local mini mart to indulge. After all, I spent my childhood riding my bike through cow pastures so I could purchase my own Slurpees from 7-11. During the age of sugar innocence -- up til about age 8 by my calculations -- my daughters accepted the occasional ICEE as a little chance gift. It wasn't until last summer that they started begging for these drinks each time we drove through town, and I was relieved when the machine broke down for a while.\u003c/p>\n\u003cp>It finally occurred to me only this year that I could actually make my own slushies out of fresh seasonal fruit. Although I know some people use Italian soda syrups to make similar concoctions, I wanted my slushies to actually have something worth ingesting in them. So after purchasing an overly large watermelon recently, I decided to experiment with it. The recipe I used is similar to watermelon granita, except unlike that delicacy, my watermelon slushie is not frozen through. Rather I simply freeze the drink in my ice cream maker until the consistency is icy and similar to that of a slushie, and then pour and serve immediately. \u003c/p>\n\u003cp>Now let's be honest here. Kids aren't stupid, and when mine were faced with a homemade slushie instead of their favorite ICEE they were skeptical about how it would taste and a little irritated that I was trying to dress up frozen fresh fruit as a summer treat. But once I put the concoction in a fun glass with a straw, the complaining ceased as they quickly finished off their slushies. Will they beg for an ICEE the next time we're at the local market? Sure. But were they happy with the watermelon slushies I made? Absolutely. Plus I could eat two and not feel guilty.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Recipe: Watermelon Slushies\u003c/strong>\u003cbr>\n\u003cem>A frozen beverage made with fresh watermelon \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 cups hulled and cubed seedless watermelon*\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 cup water\u003cbr>\n1 juicy lime (or two semi-juicy limes)\u003cbr>\n* You can also just remove the seeds from a regular watermelon.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat sugar and water in a pot and simmer for 5 minutes or until the consistency of maple syrup. Let cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\" alt=\"simple syrup\" title=\"simple syrup\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30223\">\u003c/a>\u003c/p>\n\u003cp>2. Place watermelon in a food processor (you may need to do this in batches depending on the size or your container). Pulse until smooth.\u003c/p>\n\u003cp>3. Place watermelon liquid into a bowl and add in the cooled simple syrup and lime juice. Stir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\" alt=\"watermelon puree\" title=\"watermelon puree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30224\">\u003c/a>\u003c/p>\n\u003cp>4. Set frozen ice cream-maker containers into your ice cream machine and then pour the watermelon mixture into them (you'll need to process only half at a time if your ice-cream machine has only one container). According to your ice-cream maker's directions, process for about 10 minutes or until thick. You may need to stir about halfway through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\" alt=\"watermelon slushie in the ice cream maker\" title=\"watermelon slushie in the ice cream maker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30225\">\u003c/a>\u003c/p>\n\u003cp>5. Place in fun cups with straws and serve to unconvinced children. \u003c/p>\n\u003cp>6. Smile when they exclaim that it's delicious and then feel smug.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: If you want something a little more grown up, just pop the mixture into a container and then place in a freezer until solid. After that you flake with a fork to fashion a granita.\u003c/p>\n\n",
"disqusIdentifier": "30221 http://blogs.kqed.org/bayareabites/?p=30221",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/07/12/watermelon-slushies/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 656,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1310533725,
"excerpt": "No matter what you call them -- ICEEs, Slurpees or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "No matter what you call them -- ICEEs, Slurpees or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.",
"title": "DIY Watermelon Slushies | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "DIY Watermelon Slushies",
"datePublished": "2011-07-12T13:00:00-07:00",
"dateModified": "2011-07-12T22:08:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "watermelon-slushies",
"status": "publish",
"path": "/bayareabites/30221/watermelon-slushies",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\" alt=\"Watermelon Slushie\" title=\"Watermelon Slushie\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-30233\">\u003c/a>No matter what you call them -- \u003ca href=\"http://www.icee.com/home.html\">ICEEs\u003c/a>, \u003ca href=\"http://www.slurpee.com/\">Slurpees\u003c/a> or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.\u003c/p>\n\u003cp>My foray into homemade slushies has been fairly recent. When my kids became old enough to realize what a slushie was, I was only too happy to take them to our local mini mart to indulge. After all, I spent my childhood riding my bike through cow pastures so I could purchase my own Slurpees from 7-11. During the age of sugar innocence -- up til about age 8 by my calculations -- my daughters accepted the occasional ICEE as a little chance gift. It wasn't until last summer that they started begging for these drinks each time we drove through town, and I was relieved when the machine broke down for a while.\u003c/p>\n\u003cp>It finally occurred to me only this year that I could actually make my own slushies out of fresh seasonal fruit. Although I know some people use Italian soda syrups to make similar concoctions, I wanted my slushies to actually have something worth ingesting in them. So after purchasing an overly large watermelon recently, I decided to experiment with it. The recipe I used is similar to watermelon granita, except unlike that delicacy, my watermelon slushie is not frozen through. Rather I simply freeze the drink in my ice cream maker until the consistency is icy and similar to that of a slushie, and then pour and serve immediately. \u003c/p>\n\u003cp>Now let's be honest here. Kids aren't stupid, and when mine were faced with a homemade slushie instead of their favorite ICEE they were skeptical about how it would taste and a little irritated that I was trying to dress up frozen fresh fruit as a summer treat. But once I put the concoction in a fun glass with a straw, the complaining ceased as they quickly finished off their slushies. Will they beg for an ICEE the next time we're at the local market? Sure. But were they happy with the watermelon slushies I made? Absolutely. Plus I could eat two and not feel guilty.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Recipe: Watermelon Slushies\u003c/strong>\u003cbr>\n\u003cem>A frozen beverage made with fresh watermelon \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 cups hulled and cubed seedless watermelon*\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 cup water\u003cbr>\n1 juicy lime (or two semi-juicy limes)\u003cbr>\n* You can also just remove the seeds from a regular watermelon.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat sugar and water in a pot and simmer for 5 minutes or until the consistency of maple syrup. Let cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\" alt=\"simple syrup\" title=\"simple syrup\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30223\">\u003c/a>\u003c/p>\n\u003cp>2. Place watermelon in a food processor (you may need to do this in batches depending on the size or your container). Pulse until smooth.\u003c/p>\n\u003cp>3. Place watermelon liquid into a bowl and add in the cooled simple syrup and lime juice. Stir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\" alt=\"watermelon puree\" title=\"watermelon puree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30224\">\u003c/a>\u003c/p>\n\u003cp>4. Set frozen ice cream-maker containers into your ice cream machine and then pour the watermelon mixture into them (you'll need to process only half at a time if your ice-cream machine has only one container). According to your ice-cream maker's directions, process for about 10 minutes or until thick. You may need to stir about halfway through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\" alt=\"watermelon slushie in the ice cream maker\" title=\"watermelon slushie in the ice cream maker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30225\">\u003c/a>\u003c/p>\n\u003cp>5. Place in fun cups with straws and serve to unconvinced children. \u003c/p>\n\u003cp>6. Smile when they exclaim that it's delicious and then feel smug.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: If you want something a little more grown up, just pop the mixture into a container and then place in a freezer until solid. After that you flake with a fork to fashion a granita.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/30221/watermelon-slushies",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1246"
],
"tags": [
"bayareabites_8231",
"bayareabites_9501",
"bayareabites_305",
"bayareabites_2355"
],
"featImg": "bayareabites_30233",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=kids-and-family": {
"isFetching": false,
"latestQuery": {
"from": 180,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 254,
"relation": "eq"
},
"items": [
"bayareabites_37268",
"bayareabites_36954",
"bayareabites_36841",
"bayareabites_36442",
"bayareabites_35262",
"bayareabites_33716",
"bayareabites_33070",
"bayareabites_32333",
"bayareabites_31847",
"bayareabites_32127",
"bayareabites_30602",
"bayareabites_30221"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_kids-and-family": {
"isLoading": true
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_10062": {
"type": "terms",
"id": "bayareabites_10062",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10062",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bale grist mill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bale grist mill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4516,
"slug": "bale-grist-mill",
"isLoading": false,
"link": "/bayareabites/tag/bale-grist-mill"
},
"bayareabites_10061": {
"type": "terms",
"id": "bayareabites_10061",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10061",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bothe napa park",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bothe napa park Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4515,
"slug": "bothe-napa-park",
"isLoading": false,
"link": "/bayareabites/tag/bothe-napa-park"
},
"bayareabites_59": {
"type": "terms",
"id": "bayareabites_59",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "59",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 22,
"slug": "bread",
"isLoading": false,
"link": "/bayareabites/tag/bread"
},
"bayareabites_2155": {
"type": "terms",
"id": "bayareabites_2155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "casfs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "casfs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1608,
"slug": "casfs",
"isLoading": false,
"link": "/bayareabites/tag/casfs"
},
"bayareabites_10060": {
"type": "terms",
"id": "bayareabites_10060",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10060",
"found": true
},
"relationships": {},
"featImg": null,
"name": "community grains",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "community grains Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4514,
"slug": "community-grains",
"isLoading": false,
"link": "/bayareabites/tag/community-grains"
},
"bayareabites_10059": {
"type": "terms",
"id": "bayareabites_10059",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10059",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4513,
"slug": "mill",
"isLoading": false,
"link": "/bayareabites/tag/mill"
},
"bayareabites_10058": {
"type": "terms",
"id": "bayareabites_10058",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10058",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4512,
"slug": "milling",
"isLoading": false,
"link": "/bayareabites/tag/milling"
},
"bayareabites_3250": {
"type": "terms",
"id": "bayareabites_3250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "multi-grain bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "multi-grain bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2224,
"slug": "multi-grain-bread",
"isLoading": false,
"link": "/bayareabites/tag/multi-grain-bread"
},
"bayareabites_3545": {
"type": "terms",
"id": "bayareabites_3545",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3545",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wheat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wheat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2354,
"slug": "wheat",
"isLoading": false,
"link": "/bayareabites/tag/wheat"
},
"bayareabites_3544": {
"type": "terms",
"id": "bayareabites_3544",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3544",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wheat berries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wheat berries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2353,
"slug": "wheat-berries",
"isLoading": false,
"link": "/bayareabites/tag/wheat-berries"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_583": {
"type": "terms",
"id": "bayareabites_583",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "583",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chez panisse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chez panisse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 548,
"slug": "chez-panisse",
"isLoading": false,
"link": "/bayareabites/tag/chez-panisse"
},
"bayareabites_10019": {
"type": "terms",
"id": "bayareabites_10019",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10019",
"found": true
},
"relationships": {},
"featImg": null,
"name": "childhood obesity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "childhood obesity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4473,
"slug": "childhood-obesity",
"isLoading": false,
"link": "/bayareabites/tag/childhood-obesity"
},
"bayareabites_4081": {
"type": "terms",
"id": "bayareabites_4081",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4081",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ferran adria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ferran adria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2571,
"slug": "ferran-adria",
"isLoading": false,
"link": "/bayareabites/tag/ferran-adria"
},
"bayareabites_10021": {
"type": "terms",
"id": "bayareabites_10021",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10021",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food recalls",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food recalls Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4475,
"slug": "food-recalls",
"isLoading": false,
"link": "/bayareabites/tag/food-recalls"
},
"bayareabites_1412": {
"type": "terms",
"id": "bayareabites_1412",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1412",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food safety",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1205,
"slug": "food-safety",
"isLoading": false,
"link": "/bayareabites/tag/food-safety"
},
"bayareabites_10022": {
"type": "terms",
"id": "bayareabites_10022",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10022",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Foodcorps",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Foodcorps Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4476,
"slug": "foodcorps",
"isLoading": false,
"link": "/bayareabites/tag/foodcorps"
},
"bayareabites_1325": {
"type": "terms",
"id": "bayareabites_1325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1159,
"slug": "forum",
"isLoading": false,
"link": "/bayareabites/tag/forum"
},
"bayareabites_10017": {
"type": "terms",
"id": "bayareabites_10017",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10017",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gwenyth Paltrow",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gwenyth Paltrow Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4471,
"slug": "gwenyth-paltrow",
"isLoading": false,
"link": "/bayareabites/tag/gwenyth-paltrow"
},
"bayareabites_10018": {
"type": "terms",
"id": "bayareabites_10018",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10018",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Occupy Food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Occupy Food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4472,
"slug": "occupy-food",
"isLoading": false,
"link": "/bayareabites/tag/occupy-food"
},
"bayareabites_8767": {
"type": "terms",
"id": "bayareabites_8767",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8767",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ten Top Food News Stories of 2010",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ten Top Food News Stories of 2010 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3220,
"slug": "ten-top-food-news-stories-of-2010",
"isLoading": false,
"link": "/bayareabites/tag/ten-top-food-news-stories-of-2010"
},
"bayareabites_10020": {
"type": "terms",
"id": "bayareabites_10020",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10020",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Family Meal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Family Meal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4474,
"slug": "the-family-meal",
"isLoading": false,
"link": "/bayareabites/tag/the-family-meal"
},
"bayareabites_10027": {
"type": "terms",
"id": "bayareabites_10027",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10027",
"found": true
},
"relationships": {},
"featImg": null,
"name": "top ten",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "top ten Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4481,
"slug": "top-ten",
"isLoading": false,
"link": "/bayareabites/tag/top-ten"
},
"bayareabites_10029": {
"type": "terms",
"id": "bayareabites_10029",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10029",
"found": true
},
"relationships": {},
"featImg": null,
"name": "top ten 2010",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "top ten 2010 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4483,
"slug": "top-ten-2010",
"isLoading": false,
"link": "/bayareabites/tag/top-ten-2010"
},
"bayareabites_1829": {
"type": "terms",
"id": "bayareabites_1829",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1829",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trader joes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trader joes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1430,
"slug": "trader-joes",
"isLoading": false,
"link": "/bayareabites/tag/trader-joes"
},
"bayareabites_15122": {
"type": "terms",
"id": "bayareabites_15122",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15122",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Christmas Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\" />\r\n\r\nWho doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Who doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"title": "Christmas Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99452,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/series/christmas-recipes"
},
"bayareabites_12744": {
"type": "terms",
"id": "bayareabites_12744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7207,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/category/christmas-recipes"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_558": {
"type": "terms",
"id": "bayareabites_558",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "558",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 523,
"slug": "christmas",
"isLoading": false,
"link": "/bayareabites/tag/christmas"
},
"bayareabites_9926": {
"type": "terms",
"id": "bayareabites_9926",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9926",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cranberry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cranberry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4380,
"slug": "cranberry",
"isLoading": false,
"link": "/bayareabites/tag/cranberry"
},
"bayareabites_1511": {
"type": "terms",
"id": "bayareabites_1511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1251,
"slug": "pumpkin",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin"
},
"bayareabites_1510": {
"type": "terms",
"id": "bayareabites_1510",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1510",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1250,
"slug": "pumpkin-bread",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin-bread"
},
"bayareabites_1046": {
"type": "terms",
"id": "bayareabites_1046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Alameda County Community Food Bank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Alameda County Community Food Bank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 947,
"slug": "alameda-county-community-food-bank",
"isLoading": false,
"link": "/bayareabites/tag/alameda-county-community-food-bank"
},
"bayareabites_1602": {
"type": "terms",
"id": "bayareabites_1602",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1602",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2112,
"slug": "food-banks",
"isLoading": false,
"link": "/bayareabites/tag/food-banks"
},
"bayareabites_248": {
"type": "terms",
"id": "bayareabites_248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hunger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hunger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 213,
"slug": "hunger",
"isLoading": false,
"link": "/bayareabites/tag/hunger"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_1045": {
"type": "terms",
"id": "bayareabites_1045",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1045",
"found": true
},
"relationships": {},
"featImg": null,
"name": "volunteer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 946,
"slug": "volunteer",
"isLoading": false,
"link": "/bayareabites/tag/volunteer"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_9886": {
"type": "terms",
"id": "bayareabites_9886",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9886",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Animal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Animal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4340,
"slug": "animal",
"isLoading": false,
"link": "/bayareabites/tag/animal"
},
"bayareabites_9887": {
"type": "terms",
"id": "bayareabites_9887",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9887",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animal rights",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animal rights Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4341,
"slug": "animal-rights",
"isLoading": false,
"link": "/bayareabites/tag/animal-rights"
},
"bayareabites_99": {
"type": "terms",
"id": "bayareabites_99",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "99",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animal welfare",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animal welfare Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 63,
"slug": "animal-welfare",
"isLoading": false,
"link": "/bayareabites/tag/animal-welfare"
},
"bayareabites_9888": {
"type": "terms",
"id": "bayareabites_9888",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9888",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Biz Stone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Biz Stone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4342,
"slug": "biz-stone",
"isLoading": false,
"link": "/bayareabites/tag/biz-stone"
},
"bayareabites_8520": {
"type": "terms",
"id": "bayareabites_8520",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8520",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cafe gratitude",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cafe gratitude Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2973,
"slug": "cafe-gratitude",
"isLoading": false,
"link": "/bayareabites/tag/cafe-gratitude"
},
"bayareabites_8625": {
"type": "terms",
"id": "bayareabites_8625",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8625",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cinnaholic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cinnaholic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3078,
"slug": "cinnaholic",
"isLoading": false,
"link": "/bayareabites/tag/cinnaholic"
},
"bayareabites_9778": {
"type": "terms",
"id": "bayareabites_9778",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9778",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Colleen Patrick-Goudreau",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Colleen Patrick-Goudreau Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4232,
"slug": "colleen-patrick-goudreau",
"isLoading": false,
"link": "/bayareabites/tag/colleen-patrick-goudreau"
},
"bayareabites_9891": {
"type": "terms",
"id": "bayareabites_9891",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9891",
"found": true
},
"relationships": {},
"featImg": null,
"name": "D.O.V.E. Distributors",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "D.O.V.E. Distributors Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4345,
"slug": "d-o-v-e-distributors",
"isLoading": false,
"link": "/bayareabites/tag/d-o-v-e-distributors"
},
"bayareabites_8963": {
"type": "terms",
"id": "bayareabites_8963",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8963",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Farm Sanctuary",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Farm Sanctuary Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3416,
"slug": "farm-sanctuary",
"isLoading": false,
"link": "/bayareabites/tag/farm-sanctuary"
},
"bayareabites_8815": {
"type": "terms",
"id": "bayareabites_8815",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8815",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fat Bottom Bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fat Bottom Bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3268,
"slug": "fat-bottom-bakery",
"isLoading": false,
"link": "/bayareabites/tag/fat-bottom-bakery"
},
"bayareabites_9884": {
"type": "terms",
"id": "bayareabites_9884",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9884",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Harvest Home Animal Sanctuary",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Harvest Home Animal Sanctuary Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4338,
"slug": "harvest-home-animal-sanctuary",
"isLoading": false,
"link": "/bayareabites/tag/harvest-home-animal-sanctuary"
},
"bayareabites_9890": {
"type": "terms",
"id": "bayareabites_9890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Idle Hands Baking Company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Idle Hands Baking Company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4344,
"slug": "idle-hands-baking-company",
"isLoading": false,
"link": "/bayareabites/tag/idle-hands-baking-company"
},
"bayareabites_9889": {
"type": "terms",
"id": "bayareabites_9889",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9889",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Livia Stone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Livia Stone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4343,
"slug": "livia-stone",
"isLoading": false,
"link": "/bayareabites/tag/livia-stone"
},
"bayareabites_227": {
"type": "terms",
"id": "bayareabites_227",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "227",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 192,
"slug": "mission-pie",
"isLoading": false,
"link": "/bayareabites/tag/mission-pie"
},
"bayareabites_1236": {
"type": "terms",
"id": "bayareabites_1236",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1236",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rainbow grocery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rainbow grocery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1089,
"slug": "rainbow-grocery",
"isLoading": false,
"link": "/bayareabites/tag/rainbow-grocery"
},
"bayareabites_8636": {
"type": "terms",
"id": "bayareabites_8636",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8636",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Souley Vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Souley Vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3089,
"slug": "souley-vegan",
"isLoading": false,
"link": "/bayareabites/tag/souley-vegan"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_543": {
"type": "terms",
"id": "bayareabites_543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 508,
"slug": "turkey",
"isLoading": false,
"link": "/bayareabites/tag/turkey"
},
"bayareabites_9885": {
"type": "terms",
"id": "bayareabites_9885",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9885",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkeys",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkeys Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4339,
"slug": "turkeys",
"isLoading": false,
"link": "/bayareabites/tag/turkeys"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_8634": {
"type": "terms",
"id": "bayareabites_8634",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8634",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vegansaurus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vegansaurus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3087,
"slug": "vegansaurus",
"isLoading": false,
"link": "/bayareabites/tag/vegansaurus"
},
"bayareabites_108": {
"type": "terms",
"id": "bayareabites_108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 72,
"slug": "vegetarian",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian"
},
"bayareabites_8631": {
"type": "terms",
"id": "bayareabites_8631",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8631",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wholesome Bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wholesome Bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3084,
"slug": "wholesome-bakery",
"isLoading": false,
"link": "/bayareabites/tag/wholesome-bakery"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_8476": {
"type": "terms",
"id": "bayareabites_8476",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8476",
"found": true
},
"relationships": {},
"featImg": null,
"name": "essential pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "essential pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2929,
"slug": "essential-pepin",
"isLoading": false,
"link": "/bayareabites/tag/essential-pepin"
},
"bayareabites_242": {
"type": "terms",
"id": "bayareabites_242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jacques pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jacques pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 207,
"slug": "jacques-pepin",
"isLoading": false,
"link": "/bayareabites/tag/jacques-pepin"
},
"bayareabites_102": {
"type": "terms",
"id": "bayareabites_102",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "102",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stephanie lucianovic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stephanie lucianovic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 66,
"slug": "stephanie-lucianovic",
"isLoading": false,
"link": "/bayareabites/tag/stephanie-lucianovic"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_14453": {
"type": "terms",
"id": "bayareabites_14453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98829,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/tag/bay-area"
},
"bayareabites_14775": {
"type": "terms",
"id": "bayareabites_14775",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14775",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4482,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/tag/food-news"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_9657": {
"type": "terms",
"id": "bayareabites_9657",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9657",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Eating for Education. Chez Panisse. Samin Nosrat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Eating for Education. Chez Panisse. Samin Nosrat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4111,
"slug": "eating-for-education-chez-panisse-samin-nosrat",
"isLoading": false,
"link": "/bayareabites/tag/eating-for-education-chez-panisse-samin-nosrat"
},
"bayareabites_9645": {
"type": "terms",
"id": "bayareabites_9645",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9645",
"found": true
},
"relationships": {},
"featImg": null,
"name": "edible education",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "edible education Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4099,
"slug": "edible-education",
"isLoading": false,
"link": "/bayareabites/tag/edible-education"
},
"bayareabites_9658": {
"type": "terms",
"id": "bayareabites_9658",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9658",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Edible Schoolyard Hunters Point",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Edible Schoolyard Hunters Point Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4112,
"slug": "edible-schoolyard-hunters-point",
"isLoading": false,
"link": "/bayareabites/tag/edible-schoolyard-hunters-point"
},
"bayareabites_9659": {
"type": "terms",
"id": "bayareabites_9659",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9659",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco Boys and Girls Club",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Boys and Girls Club Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4113,
"slug": "san-francisco-boys-and-girls-club",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-boys-and-girls-club"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_9644": {
"type": "terms",
"id": "bayareabites_9644",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9644",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bar bocce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bar bocce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4098,
"slug": "bar-bocce",
"isLoading": false,
"link": "/bayareabites/tag/bar-bocce"
},
"bayareabites_404": {
"type": "terms",
"id": "bayareabites_404",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "404",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cowgirl creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cowgirl creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 369,
"slug": "cowgirl-creamery",
"isLoading": false,
"link": "/bayareabites/tag/cowgirl-creamery"
},
"bayareabites_131": {
"type": "terms",
"id": "bayareabites_131",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "131",
"found": true
},
"relationships": {},
"featImg": null,
"name": "doughnuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "doughnuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 95,
"slug": "doughnuts",
"isLoading": false,
"link": "/bayareabites/tag/doughnuts"
},
"bayareabites_3470": {
"type": "terms",
"id": "bayareabites_3470",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3470",
"found": true
},
"relationships": {},
"featImg": null,
"name": "larkspur",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "larkspur Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2320,
"slug": "larkspur",
"isLoading": false,
"link": "/bayareabites/tag/larkspur"
},
"bayareabites_367": {
"type": "terms",
"id": "bayareabites_367",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "367",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 332,
"slug": "marin",
"isLoading": false,
"link": "/bayareabites/tag/marin"
},
"bayareabites_279": {
"type": "terms",
"id": "bayareabites_279",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "279",
"found": true
},
"relationships": {},
"featImg": null,
"name": "picnic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "picnic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 244,
"slug": "picnic",
"isLoading": false,
"link": "/bayareabites/tag/picnic"
},
"bayareabites_9643": {
"type": "terms",
"id": "bayareabites_9643",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9643",
"found": true
},
"relationships": {},
"featImg": null,
"name": "point reyes station",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "point reyes station Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4097,
"slug": "point-reyes-station",
"isLoading": false,
"link": "/bayareabites/tag/point-reyes-station"
},
"bayareabites_2736": {
"type": "terms",
"id": "bayareabites_2736",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2736",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sausalito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sausalito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1932,
"slug": "sausalito",
"isLoading": false,
"link": "/bayareabites/tag/sausalito"
},
"bayareabites_234": {
"type": "terms",
"id": "bayareabites_234",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "234",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alice waters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alice waters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 199,
"slug": "alice-waters",
"isLoading": false,
"link": "/bayareabites/tag/alice-waters"
},
"bayareabites_9652": {
"type": "terms",
"id": "bayareabites_9652",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9652",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LoBue Events. Levi's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LoBue Events. Levi's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4106,
"slug": "lobue-events-levis",
"isLoading": false,
"link": "/bayareabites/tag/lobue-events-levis"
},
"bayareabites_8727": {
"type": "terms",
"id": "bayareabites_8727",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8727",
"found": true
},
"relationships": {},
"featImg": null,
"name": "school food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "school food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3180,
"slug": "school-food",
"isLoading": false,
"link": "/bayareabites/tag/school-food"
},
"bayareabites_450": {
"type": "terms",
"id": "bayareabites_450",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "450",
"found": true
},
"relationships": {},
"featImg": null,
"name": "school lunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "school lunch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 415,
"slug": "school-lunch",
"isLoading": false,
"link": "/bayareabites/tag/school-lunch"
},
"bayareabites_9651": {
"type": "terms",
"id": "bayareabites_9651",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9651",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Edible Schoolyard",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Edible Schoolyard Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4105,
"slug": "the-edible-schoolyard",
"isLoading": false,
"link": "/bayareabites/tag/the-edible-schoolyard"
},
"bayareabites_9540": {
"type": "terms",
"id": "bayareabites_9540",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9540",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bellwether farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bellwether farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3994,
"slug": "bellwether-farm",
"isLoading": false,
"link": "/bayareabites/tag/bellwether-farm"
},
"bayareabites_1368": {
"type": "terms",
"id": "bayareabites_1368",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1368",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brunch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1182,
"slug": "brunch",
"isLoading": false,
"link": "/bayareabites/tag/brunch"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_9541": {
"type": "terms",
"id": "bayareabites_9541",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9541",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cows",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cows Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3995,
"slug": "cows",
"isLoading": false,
"link": "/bayareabites/tag/cows"
},
"bayareabites_9539": {
"type": "terms",
"id": "bayareabites_9539",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9539",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3993,
"slug": "farm",
"isLoading": false,
"link": "/bayareabites/tag/farm"
},
"bayareabites_134": {
"type": "terms",
"id": "bayareabites_134",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "134",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99,
"slug": "farmers",
"isLoading": false,
"link": "/bayareabites/tag/farmers"
},
"bayareabites_9409": {
"type": "terms",
"id": "bayareabites_9409",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9409",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Frog Hollow Farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Frog Hollow Farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3863,
"slug": "frog-hollow-farm",
"isLoading": false,
"link": "/bayareabites/tag/frog-hollow-farm"
},
"bayareabites_4074": {
"type": "terms",
"id": "bayareabites_4074",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4074",
"found": true
},
"relationships": {},
"featImg": null,
"name": "goats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "goats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2563,
"slug": "goats",
"isLoading": false,
"link": "/bayareabites/tag/goats"
},
"bayareabites_9542": {
"type": "terms",
"id": "bayareabites_9542",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9542",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gravenstein apple",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gravenstein apple Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3996,
"slug": "gravenstein-apple",
"isLoading": false,
"link": "/bayareabites/tag/gravenstein-apple"
},
"bayareabites_8318": {
"type": "terms",
"id": "bayareabites_8318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marin organic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marin organic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2771,
"slug": "marin-organic",
"isLoading": false,
"link": "/bayareabites/tag/marin-organic"
},
"bayareabites_2267": {
"type": "terms",
"id": "bayareabites_2267",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2267",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peaches",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peaches Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1690,
"slug": "peaches",
"isLoading": false,
"link": "/bayareabites/tag/peaches"
},
"bayareabites_9543": {
"type": "terms",
"id": "bayareabites_9543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Plow",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Plow Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3997,
"slug": "plow",
"isLoading": false,
"link": "/bayareabites/tag/plow"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_453": {
"type": "terms",
"id": "bayareabites_453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 418,
"slug": "tomatoes",
"isLoading": false,
"link": "/bayareabites/tag/tomatoes"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_8231": {
"type": "terms",
"id": "bayareabites_8231",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8231",
"found": true
},
"relationships": {},
"featImg": null,
"name": "frozen treats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "frozen treats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2684,
"slug": "frozen-treats",
"isLoading": false,
"link": "/bayareabites/tag/frozen-treats"
},
"bayareabites_9501": {
"type": "terms",
"id": "bayareabites_9501",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9501",
"found": true
},
"relationships": {},
"featImg": null,
"name": "slushies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "slushies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3955,
"slug": "slushies",
"isLoading": false,
"link": "/bayareabites/tag/slushies"
},
"bayareabites_305": {
"type": "terms",
"id": "bayareabites_305",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "305",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer drinks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer drinks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 270,
"slug": "summer-drinks",
"isLoading": false,
"link": "/bayareabites/tag/summer-drinks"
},
"bayareabites_2355": {
"type": "terms",
"id": "bayareabites_2355",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2355",
"found": true
},
"relationships": {},
"featImg": null,
"name": "watermelon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "watermelon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1751,
"slug": "watermelon",
"isLoading": false,
"link": "/bayareabites/tag/watermelon"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}