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"disqusTitle": "Bay Area Bites Guide to 10 Favorite East Bay Burrito Spots",
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"content": "\u003cp>While burritos are ubiquitous in U.S. Mexican restaurants, some argue that they aren’t an authentic Mexican dish. Indeed, the history of the burrito is a muddled one. Researchers have traced their origin to central Mexico in 1895 — likely the clever, practical result of wrapping just-cooked food in a tortilla to keep it warm — but they only exist today in the northern part of the country, the province of flour tortillas (as opposed to corn). \u003c/p>\n\u003cp>Throughout Chihuahua, for example, you’ll find small burritos of thin (and not super-glutinous) tortillas wrapped around just two ingredients: meat or fish and beans or potatoes. In other words, a real burrito doesn’t resemble anything we find today in the Bay Area.\u003cbr>\n[aside postID=\"news_11678823,bayareabites_114118\"]\u003cbr>\nThat said, we sure do eat a lot of them. Burritos in the U.S. have experienced much the same fate as has pizza in North American hands: anything goes. More traditional Mexican restaurants have developed their own burrito styles within the general parameters of rice, beans, and animal protein, while less traditional are all over the map in terms of fillings. Both tend to be enormous, enough for two or more people to share, and both styles are discussed here, primarily because the latter offer more variety for vegetarians. And I haven’t considered tortillas at all, as I have yet to find a flour tortilla in a burrito joint that I would recommend on its own merit. \u003c/p>\n\u003cp>For the sake of consistent comparison, I primarily tried carne asada and carnitas burritos, but also went for promising vegetarian options and pursued a few one-off standouts recommended by friends.\u003c/p>\n\u003cp>This is an Oakland-heavy list because of its destination neighborhood for Mexican food, Fruitvale. Berkeley gets a few hits in the traditional department as well, and the more experimental vegetarian styles tend to appear in the hipster lands of downtown Oakland and West Berkeley. Richmond also has a solid collection of Mexican restaurants that made the cut for burritos.\u003c/p>\n\u003cp>Did I miss your go-to burrito spots in the East Bay? Please feel free to share your favorites in the comments.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97085,97086,97087\"]\u003c/p>\n\u003cp>\u003cstrong>Mi Grullense\u003c/strong>, the always-hopping duo of trucks outside the Goodwill store on Fruitvale and 30th, is one of my top three taco places in Oakland, so it’s no surprise that their burritos stack up. The asada is chopped small, which allows pieces to get crispy on the griddle, and the meat-to-other-ingredients ratio is high. \u003c/p>\n\u003cp>Burritos are served with whole pinto beans, melty white cheese, and the usual short-grain-rice. The carnitas are among the best I’ve tried in the East Bay, crispy but not greasy, and medium-chunky. Make sure to ask for salsa, a slightly bitter, medium-spicy, pureed chile blend (mostly arbol).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/nnGx5r\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: none\u003cbr>\nHours: Sun-Thurs, 8am-midnight; Fri-Sat, 8am-2am\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97094,97093,97095\"]\u003c/p>\n\u003cp>\u003cstrong>Mi Tierra\u003c/strong> is a grocery store in West Berkeley that has fresh-pressed juices in the morning, made-to-order burritos all day, and a killer selection of piñatas. The destination burrito here is desebrada, moist shredded beef, made mojado style (smothered in a bright, tart, and mildly spicy green chile sauce and white cheese). I’ll be back for the carnitas, big chunks of crispy pork just hacked off of a big hunk of shoulder. \u003c/p>\n\u003cp>While their flour tortillas are packaged (as are those of every burrito spot on this list), they’re the best I’ve found for my own home use—flaky, relatively light, and not too chewy. I love going in at midday and waiting in line at the counter with the neighborhood crowd, an interesting mix of laborers, hipsters, and moms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-tierra-foods-berkeley\" target=\"_blank\">\u003cstrong>Mi Tierra\u003c/strong>\u003c/a>\u003cbr>\n2082 San Pablo Ave. [\u003ca href=\"https://goo.gl/5b9awX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 540-8946\u003cbr>\nHours: Daily, 7am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97100,97099,97102,97101,97098\"]\u003c/p>\n\u003cp>\u003cstrong>La Mission Mexican Grill\u003c/strong>, a welcoming spot on the University Avenue strip in Berkeley, is a place I’d never been until a friend recommended their spicy chicken mole. While I typically wouldn’t think of mole as a burrito filling, this version was unabashedly spicy, which I appreciated, and full of surprisingly tart pickled onions. But it worked, as did the lamb barbacoa, which I got with black beans instead of the requisite pintos. \u003c/p>\n\u003cp>For the sake of due diligence, I also tried the carne asada, a solid bet, though not as exciting as the other two. The rice here is a bit longer-grained than the norm, and it’s good for absorbing the wonderful sauces. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-mission-berkeley?osq=la+mission+mexican+grill\" target=\"_blank\">\u003cstrong>La Mission Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n1255 University Ave. [\u003ca href=\"https://goo.gl/vz2V45\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 845-5898\u003cbr>\nHours: Mon-Sat, 8am to midnight; Sun, 9am-11pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97111,97112,97109,97110\"]\u003c/p>\n\u003cp>\u003cstrong>Picante\u003c/strong>, in West Berkeley, was one of the first Mexican restaurants in the East Bay pitched to a broad audience, with a focus on well-sourced ingredients. Over the years, the menu has gotten unwieldy and the quality of the cooking, quite unpredictable. But it’s still a good choice for vegetarian burritos, especially the carbo-laden rajas con papas: roasted poblano peppers with soft, peeled potatoes, caramelized onions, pinto beans (or black, if you prefer), and crema. \u003c/p>\n\u003cp>Another vegetarian mainstay is the legumbres picadillo: potatoes, carrots, and zucchini in an ancho-guajillo chile marinade with crema. The carnitas is also respectable, though more stewy than crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.picanteberkeley.com/\" target=\"_blank\">\u003cstrong>Picante\u003c/strong>\u003c/a>\u003cbr>\n1328 Sixth St. [\u003ca href=\"https://goo.gl/UKYa0I\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 525-3121\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/picanteberkeley\" target=\"_blank\">Picante\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97118,97120,97121,97119,97122\"]\u003c/p>\n\u003cp>Two places on this burrito tour offered suadero, a beef cut from between the belly and the leg — and it’s the best meat I can think of for rolling up in a tortilla because, while while carne asada and carnitas lose any crispiness they might have started with in the steamy confines of a wrap, suadero isn’t meant to be crispy, just meltingly fatty, along the textural lines of beef cheek. \u003c/p>\n\u003cp>El Paisa@.com, oddly named as the place doesn’t seem to have an online presence, was recommended to me by a friend for its organ meats. While I’ll eat just about anything, I don’t go out of my way for offal, but this is a kitchen that treats all its meats with care, and then pairs them up with crazy-good salsas. The medium green is lovely on the suadero, while the slightly bitter red is good with the carnitas. The asada, pleasantly salty and coarsely chopped, goes well with the pickled jicama, quite spicy and addictively crunchy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-paisa-oakland\" target=\"_blank\">\u003cstrong>Taqueria El Paisa@.com\u003c/strong>\u003c/a>\u003cbr>\n4610 International Blvd. [\u003ca href=\"https://goo.gl/RYJz5S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 534-2180\u003cbr>\nHours: Daily, 9am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97128,97126,97127\"]\u003c/p>\n\u003cp>One of two Richmond burrito finds, \u003cstrong>Taqueria La Bamba\u003c/strong> looks like a 1950s drive-in. Once inside, the atmosphere is oddly sedate, with bad lighting and no music. But the food is more thoughtful. The carne asada is smoky and tender, and the carnitas a perfect combination of soft interior and crispy edges. Both are rolled up, without fanfare or choices, with pinto beans and rice cooked in a little tomato sauce, with pico de gallo upon request (recommended).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-la-bamba-richmond\" target=\"_blank\">\u003cstrong>Taqueria La Bamba\u003c/strong>\u003c/a>\u003cbr>\n12345 San Pablo Ave. [\u003ca href=\"https://goo.gl/mpp3tZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94805\u003cbr>\nPh: (510) 235-2288\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97131,97132\"]\u003c/p>\n\u003cp>The other Fruitvale truck I found that serves the elusive suadero, \u003cstrong>Tacos Sinaloa\u003c/strong>, also has excellent carnitas. There are two trucks on the same lot; one serves seafood dishes in addition to the rest of the menu. So, if you’re ordering only meat items, choose the shortest line. There’s almost always a wait, but the line tends to move quickly. \u003c/p>\n\u003cp>The suadero is juicy and delicate, with thin sautéed onions and dark, medium-spicy salsa, while the carnitas is as good as they come: crispy and deeply flavorful. The friendly servers will add any condiments you like for free, including raw onions and cilantro.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Tacos Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/YCJIcX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: Daily, 10am-10pm (truck hours are irregular, so call ahead)\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97137,97135,97136\"]\u003c/p>\n\u003cp>\u003cstrong>Tres Hermanas\u003c/strong> is my favorite of the new places I tried, a sit-down restaurant in Richmond that’s open for breakfast, lunch, and early dinner. I ordered a desebrada (shredded beef) burrito at the recommendation of our server, and a carnitas, too. Both were generously meat-centric, not weighed down by beans, the latter served with chopped white onions, a nice touch. \u003c/p>\n\u003cp>The desebrada is one of the few burritos I ordered as “super” because the guacamole had just been made and it was a very simple version, as I think good guacamole tends to be: just avocadoes, tomatoes, onion, and cilantro. I’ll definitely be back to try their big breakfast plates in the near future.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/3-hermanas-mexican-home-cooking-richmond\" target=\"_blank\">\u003cstrong>Tres (3) Hermanas\u003c/strong>\u003c/a>\u003cbr>\n12622 San Pablo Ave. [\u003ca href=\"https://goo.gl/dmh3nD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94805\u003cbr>\nPh: (510) 237-1094\u003cbr>\nHours: Mon-Thurs, 8am-7pm; Fri-Sat, 8am-7:30pm; Sun, 8am-5pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97144,97146,97145\"]\u003c/p>\n\u003cp>\u003cstrong>Xolo\u003c/strong> is the new Mexican restaurant from the owners of Doña Tomas and Tacubaya, and I recommend it here particularly for its vegetarian burritos. While they’re smaller and more expensive than average, they’re made with actual vegetarians in mind, not just people who want to avoid meat. The hongos (mushrooms) comes with sautéed crimini mushrooms, avocado salsa, black beans, rice, cheese, and cilantro. \u003c/p>\n\u003cp>There’s a compelling smokiness in the combination, either from the salsa or the mushrooms themselves. But if you want extra salsa, you’ll have to fork over $.75 for a tiny cuplet. The chile relleno burrito sounds unappealing, but the crispy, cheese-stuffed poblano is quite delicious with black beans and a mild tomato-chile sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://xolotaqueria.com\" target=\"_blank\">\u003cstrong>Xolo\u003c/strong>\u003c/a>\u003cbr>\n1916 Telegraph Ave. [\u003ca href=\"https://goo.gl/eeaIk9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 986-0101\u003cbr>\nHours: Mon-Tues, 9am-10pm; Wed-Thurs, 9am-11pm; Fri-Sat, 9am-midnight; closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/XoloTaqueria\" target=\"_blank\">Xolo\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/XoloTaqueria\" target=\"_blank\"> @XoloTaqueria\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97151,97149,97150\"]\u003c/p>\n\u003cp>I showed up at \u003cstrong>Taqueria Los Comales\u003c/strong> early during weekday lunch, and was surprised to find no one sitting at tables, but a line out the door and down the block. I went straight for my two stand-bys, carnitas and carne asada burritos, and both were pleasantly small, with ingredients chopped finer than average, making for easy blending of ingredients (as opposed to big chunks of this and that). \u003c/p>\n\u003cp>The carne asada dice was downright tiny, and the carnitas was practically delicate. Both are served up from a steam table, where you can ask to add ingredients impromptu. For me, the biggest draw was the salsa bar, with one of the fieriest habanero purees I’ve found. Its natural fruitiness worked well on both burritos, even in small amounts.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-los-comales-oakland\" target=\"_blank\">\u003cstrong>Taqueria Los Comales\u003c/strong>\u003c/a>\u003cbr>\n2105 MacArthur Blvd. [\u003ca href=\"https://goo.gl/UtzQld\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 531-3660\u003cbr>\nHours: Mon-Fri, 9am-8:30pm; Sat, 9am-4pm; closed Sundays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While burritos are ubiquitous in U.S. Mexican restaurants, some argue that they aren’t an authentic Mexican dish. Indeed, the history of the burrito is a muddled one. Researchers have traced their origin to central Mexico in 1895 — likely the clever, practical result of wrapping just-cooked food in a tortilla to keep it warm — but they only exist today in the northern part of the country, the province of flour tortillas (as opposed to corn). \u003c/p>\n\u003cp>Throughout Chihuahua, for example, you’ll find small burritos of thin (and not super-glutinous) tortillas wrapped around just two ingredients: meat or fish and beans or potatoes. In other words, a real burrito doesn’t resemble anything we find today in the Bay Area.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThat said, we sure do eat a lot of them. Burritos in the U.S. have experienced much the same fate as has pizza in North American hands: anything goes. More traditional Mexican restaurants have developed their own burrito styles within the general parameters of rice, beans, and animal protein, while less traditional are all over the map in terms of fillings. Both tend to be enormous, enough for two or more people to share, and both styles are discussed here, primarily because the latter offer more variety for vegetarians. And I haven’t considered tortillas at all, as I have yet to find a flour tortilla in a burrito joint that I would recommend on its own merit. \u003c/p>\n\u003cp>For the sake of consistent comparison, I primarily tried carne asada and carnitas burritos, but also went for promising vegetarian options and pursued a few one-off standouts recommended by friends.\u003c/p>\n\u003cp>This is an Oakland-heavy list because of its destination neighborhood for Mexican food, Fruitvale. Berkeley gets a few hits in the traditional department as well, and the more experimental vegetarian styles tend to appear in the hipster lands of downtown Oakland and West Berkeley. Richmond also has a solid collection of Mexican restaurants that made the cut for burritos.\u003c/p>\n\u003cp>Did I miss your go-to burrito spots in the East Bay? Please feel free to share your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mi Grullense\u003c/strong>, the always-hopping duo of trucks outside the Goodwill store on Fruitvale and 30th, is one of my top three taco places in Oakland, so it’s no surprise that their burritos stack up. The asada is chopped small, which allows pieces to get crispy on the griddle, and the meat-to-other-ingredients ratio is high. \u003c/p>\n\u003cp>Burritos are served with whole pinto beans, melty white cheese, and the usual short-grain-rice. The carnitas are among the best I’ve tried in the East Bay, crispy but not greasy, and medium-chunky. Make sure to ask for salsa, a slightly bitter, medium-spicy, pureed chile blend (mostly arbol).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/nnGx5r\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: none\u003cbr>\nHours: Sun-Thurs, 8am-midnight; Fri-Sat, 8am-2am\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mi Tierra\u003c/strong> is a grocery store in West Berkeley that has fresh-pressed juices in the morning, made-to-order burritos all day, and a killer selection of piñatas. The destination burrito here is desebrada, moist shredded beef, made mojado style (smothered in a bright, tart, and mildly spicy green chile sauce and white cheese). I’ll be back for the carnitas, big chunks of crispy pork just hacked off of a big hunk of shoulder. \u003c/p>\n\u003cp>While their flour tortillas are packaged (as are those of every burrito spot on this list), they’re the best I’ve found for my own home use—flaky, relatively light, and not too chewy. I love going in at midday and waiting in line at the counter with the neighborhood crowd, an interesting mix of laborers, hipsters, and moms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-tierra-foods-berkeley\" target=\"_blank\">\u003cstrong>Mi Tierra\u003c/strong>\u003c/a>\u003cbr>\n2082 San Pablo Ave. [\u003ca href=\"https://goo.gl/5b9awX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 540-8946\u003cbr>\nHours: Daily, 7am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>La Mission Mexican Grill\u003c/strong>, a welcoming spot on the University Avenue strip in Berkeley, is a place I’d never been until a friend recommended their spicy chicken mole. While I typically wouldn’t think of mole as a burrito filling, this version was unabashedly spicy, which I appreciated, and full of surprisingly tart pickled onions. But it worked, as did the lamb barbacoa, which I got with black beans instead of the requisite pintos. \u003c/p>\n\u003cp>For the sake of due diligence, I also tried the carne asada, a solid bet, though not as exciting as the other two. The rice here is a bit longer-grained than the norm, and it’s good for absorbing the wonderful sauces. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-mission-berkeley?osq=la+mission+mexican+grill\" target=\"_blank\">\u003cstrong>La Mission Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n1255 University Ave. [\u003ca href=\"https://goo.gl/vz2V45\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 845-5898\u003cbr>\nHours: Mon-Sat, 8am to midnight; Sun, 9am-11pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Picante\u003c/strong>, in West Berkeley, was one of the first Mexican restaurants in the East Bay pitched to a broad audience, with a focus on well-sourced ingredients. Over the years, the menu has gotten unwieldy and the quality of the cooking, quite unpredictable. But it’s still a good choice for vegetarian burritos, especially the carbo-laden rajas con papas: roasted poblano peppers with soft, peeled potatoes, caramelized onions, pinto beans (or black, if you prefer), and crema. \u003c/p>\n\u003cp>Another vegetarian mainstay is the legumbres picadillo: potatoes, carrots, and zucchini in an ancho-guajillo chile marinade with crema. The carnitas is also respectable, though more stewy than crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.picanteberkeley.com/\" target=\"_blank\">\u003cstrong>Picante\u003c/strong>\u003c/a>\u003cbr>\n1328 Sixth St. [\u003ca href=\"https://goo.gl/UKYa0I\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 525-3121\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/picanteberkeley\" target=\"_blank\">Picante\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two places on this burrito tour offered suadero, a beef cut from between the belly and the leg — and it’s the best meat I can think of for rolling up in a tortilla because, while while carne asada and carnitas lose any crispiness they might have started with in the steamy confines of a wrap, suadero isn’t meant to be crispy, just meltingly fatty, along the textural lines of beef cheek. \u003c/p>\n\u003cp>El Paisa@.com, oddly named as the place doesn’t seem to have an online presence, was recommended to me by a friend for its organ meats. While I’ll eat just about anything, I don’t go out of my way for offal, but this is a kitchen that treats all its meats with care, and then pairs them up with crazy-good salsas. The medium green is lovely on the suadero, while the slightly bitter red is good with the carnitas. The asada, pleasantly salty and coarsely chopped, goes well with the pickled jicama, quite spicy and addictively crunchy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-paisa-oakland\" target=\"_blank\">\u003cstrong>Taqueria El Paisa@.com\u003c/strong>\u003c/a>\u003cbr>\n4610 International Blvd. [\u003ca href=\"https://goo.gl/RYJz5S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 534-2180\u003cbr>\nHours: Daily, 9am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of two Richmond burrito finds, \u003cstrong>Taqueria La Bamba\u003c/strong> looks like a 1950s drive-in. Once inside, the atmosphere is oddly sedate, with bad lighting and no music. But the food is more thoughtful. The carne asada is smoky and tender, and the carnitas a perfect combination of soft interior and crispy edges. Both are rolled up, without fanfare or choices, with pinto beans and rice cooked in a little tomato sauce, with pico de gallo upon request (recommended).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-la-bamba-richmond\" target=\"_blank\">\u003cstrong>Taqueria La Bamba\u003c/strong>\u003c/a>\u003cbr>\n12345 San Pablo Ave. [\u003ca href=\"https://goo.gl/mpp3tZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94805\u003cbr>\nPh: (510) 235-2288\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other Fruitvale truck I found that serves the elusive suadero, \u003cstrong>Tacos Sinaloa\u003c/strong>, also has excellent carnitas. There are two trucks on the same lot; one serves seafood dishes in addition to the rest of the menu. So, if you’re ordering only meat items, choose the shortest line. There’s almost always a wait, but the line tends to move quickly. \u003c/p>\n\u003cp>The suadero is juicy and delicate, with thin sautéed onions and dark, medium-spicy salsa, while the carnitas is as good as they come: crispy and deeply flavorful. The friendly servers will add any condiments you like for free, including raw onions and cilantro.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Tacos Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/YCJIcX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: Daily, 10am-10pm (truck hours are irregular, so call ahead)\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tres Hermanas\u003c/strong> is my favorite of the new places I tried, a sit-down restaurant in Richmond that’s open for breakfast, lunch, and early dinner. I ordered a desebrada (shredded beef) burrito at the recommendation of our server, and a carnitas, too. Both were generously meat-centric, not weighed down by beans, the latter served with chopped white onions, a nice touch. \u003c/p>\n\u003cp>The desebrada is one of the few burritos I ordered as “super” because the guacamole had just been made and it was a very simple version, as I think good guacamole tends to be: just avocadoes, tomatoes, onion, and cilantro. I’ll definitely be back to try their big breakfast plates in the near future.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/3-hermanas-mexican-home-cooking-richmond\" target=\"_blank\">\u003cstrong>Tres (3) Hermanas\u003c/strong>\u003c/a>\u003cbr>\n12622 San Pablo Ave. [\u003ca href=\"https://goo.gl/dmh3nD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94805\u003cbr>\nPh: (510) 237-1094\u003cbr>\nHours: Mon-Thurs, 8am-7pm; Fri-Sat, 8am-7:30pm; Sun, 8am-5pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Xolo\u003c/strong> is the new Mexican restaurant from the owners of Doña Tomas and Tacubaya, and I recommend it here particularly for its vegetarian burritos. While they’re smaller and more expensive than average, they’re made with actual vegetarians in mind, not just people who want to avoid meat. The hongos (mushrooms) comes with sautéed crimini mushrooms, avocado salsa, black beans, rice, cheese, and cilantro. \u003c/p>\n\u003cp>There’s a compelling smokiness in the combination, either from the salsa or the mushrooms themselves. But if you want extra salsa, you’ll have to fork over $.75 for a tiny cuplet. The chile relleno burrito sounds unappealing, but the crispy, cheese-stuffed poblano is quite delicious with black beans and a mild tomato-chile sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://xolotaqueria.com\" target=\"_blank\">\u003cstrong>Xolo\u003c/strong>\u003c/a>\u003cbr>\n1916 Telegraph Ave. [\u003ca href=\"https://goo.gl/eeaIk9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 986-0101\u003cbr>\nHours: Mon-Tues, 9am-10pm; Wed-Thurs, 9am-11pm; Fri-Sat, 9am-midnight; closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/XoloTaqueria\" target=\"_blank\">Xolo\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/XoloTaqueria\" target=\"_blank\"> @XoloTaqueria\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I showed up at \u003cstrong>Taqueria Los Comales\u003c/strong> early during weekday lunch, and was surprised to find no one sitting at tables, but a line out the door and down the block. I went straight for my two stand-bys, carnitas and carne asada burritos, and both were pleasantly small, with ingredients chopped finer than average, making for easy blending of ingredients (as opposed to big chunks of this and that). \u003c/p>\n\u003cp>The carne asada dice was downright tiny, and the carnitas was practically delicate. Both are served up from a steam table, where you can ask to add ingredients impromptu. For me, the biggest draw was the salsa bar, with one of the fieriest habanero purees I’ve found. Its natural fruitiness worked well on both burritos, even in small amounts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-los-comales-oakland\" target=\"_blank\">\u003cstrong>Taqueria Los Comales\u003c/strong>\u003c/a>\u003cbr>\n2105 MacArthur Blvd. [\u003ca href=\"https://goo.gl/UtzQld\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 531-3660\u003cbr>\nHours: Mon-Fri, 9am-8:30pm; Sat, 9am-4pm; closed Sundays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Ice Cream Parlors",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Ice Cream Parlors",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_118043' label='Scoops in East Bay']\u003cbr>\n\u003ci>This article was updated on June 11, 2019.\u003c/i>\u003c/p>\n\u003cp>I scream, you scream, we all scream for ice cream. With summertime upon us, what better time than now to discover some new spots to enjoy America’s favorite frozen treat. The following ice cream parlors serve up a variety of styles and flavors and range from the neighborhood ice cream shop to a karaoke ice cream truck. If you’re looking to enjoy more than just plain vanilla, there are plenty of options available. So, prepare for summer eating by using this guide to ten of our favorite South Bay ice cream parlors. \u003c/p>\n\u003cp>If we missed any ice cream spots in the South Bay you are fond of, please let us know.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96618,96616,96615,96617\"]\u003c/p>\n\u003cp>\u003ca href=\"http://sweetrendezvous.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Rendezvous\u003c/strong>\u003c/a>\u003cbr>\n668 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/BLQocs\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 225-5004\u003cbr>\nHours: Mon-Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanJoseSweetRendezvous?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Rendezvous\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This charming neighborhood ice cream store serves gourmet flavors and European desserts such as macarons. While Sweet Rendezvous serves a standard fare of flavors, there are several Persian specialties such as the floral-flavored, Saffron Pistachio. An added treat is that each scoop comes with a tasting scoop of any other flavor you'd like. If a sundae is more your style, be sure to enjoy the Baklava Heaven with vanilla bean ice cream and crispy bites of baklava drizzled with date syrup.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96632,96629,96631,96630\"]\u003c/p>\n\u003cp>\u003ca href=\"http://treatbot.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Treatbot\u003c/strong>\u003c/a>\u003cbr>\n100 N Almaden Ave, San Jose [\u003ca href=\"https://goo.gl/SvGmgk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 548-7328\u003cbr>\nHours: Sun-Wed 11am-10pm; Thur-Sat 11:30am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Treatbot?fref=ts&ref=br_tf\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Treatbot\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/treatbot\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@treatbot\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This is not your childhood ice cream truck. Instead of the \u003ca href=\"http://www.npr.org/sections/codeswitch/2014/05/11/310708342/recall-that-ice-cream-truck-song-we-have-unpleasant-news-for-you\" target=\"_blank\" rel=\"noopener\">classic repetitive jingles\u003c/a> you grew up with, at Treatbot you may instead hear someone belting out a karaoke tune as they wait to be served a scoop. Started in 2010, Treatbot includes both a mobile ice cream truck touring the South Bay as well as their “factory,” a stationary truck that serves ice cream inside San Jose’s San Pedro Square Market. Popular flavors include a creamy and cinnamon-spiced Eastside Horchata and sweet and nutty Macapuno.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96636,96634,96633,96635\"]\u003c/p>\n\u003cp>\u003ca href=\"https://www.willowglencreameryca.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Willow Glen Creamery\u003c/strong>\u003c/a>\u003cbr>\n1100 Lincoln Ave, San Jose [\u003ca href=\"https://goo.gl/DeTte0\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 370-3178\u003cbr>\nHours: Tue-Fri 12-10pm; Sat-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/wgfroyo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Willow Glen Frozen Yogurt\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/WGfroznyogurt\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@WGfroznyogurt\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This local favorite is regularly awarded \"best ice cream\" by Metro Silicon Valley. Willow Glen Creamery serves both gourmet flavors created by San Jose’s Treat Ice Cream Company as well as frozen yogurt that lends itself well to the cornucopia of available ice cream toppings. A recently renovated patio is a great space to enjoy a cone or cup on a balmy summer evening.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96628,96627,96626,96625,96624\"]\u003c/p>\n\u003cp>\u003ca href=\"http://tinpotcreamery.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tin Pot Creamery\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real, Palo Alto [\u003ca href=\"https://goo.gl/H9yosZ\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 327-1715\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TinPotCreamery?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tin Pot Creamery\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TinPotCreamery\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@TinPotCreamery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Located in the Town and Country Shopping Center in Palo Alto, Tin Pot Creamery makes delectable gourmet ice cream available by the scoop or take home pints. Crowd favorites include a toasty and sweet salted caramel ice cream, Rich Chocolate with TCHO Shards and Malted Milk with Milk Chocolate Pieces. If you (with the help of your new best friend) are looking for an indulgent ice cream treat, go for the Tin Pot Sundae: salted caramel ice cream with moist brownies and hardened chocolate sauce.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96602,96603,96605,96604\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.missioncitycreamery.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mission City Creamery [CLOSED]\u003c/strong>\u003c/a>\u003cbr>\n2905 Park Ave, Santa Clara [\u003ca href=\"https://goo.gl/dkSxbC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 615-1080\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissionCityCreamery/info?tab=overview\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mission City Creamery\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MissionCreamery\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@MissionCreamery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Mission City Creamery has the atmosphere of an old school neighborhood ice creamery with the taste of small batch gourmet ice creams made in-house using organic and locally-sourced dairy products. In addition to the standard ice cream flavors, some curious offerings include a rich and floral Honey Lavender, Creamy Birthday Cake and Apple Pie ice cream with bits of roasted cinnamon apples.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96601,96600,96598,96599,96597\"]\u003c/p>\n\u003cp>\u003ca href=\"http://iceboxtreats.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Icebox [CLOSED]\u003c/strong>\u003c/a>\u003cbr>\n19929 Stevens Creek Blvd, Cupertino [\u003ca href=\"https://goo.gl/tuQCe0\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 257-7564\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"http://iceboxtreats.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Icebox\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This Cupertino ice cream shop creates ice cream sandwiches with gourmet-flavored Macarons including Salted Caramel, Birthday Cake, Pistachio and Earl Grey, to name a few. From the ice cream case some popular flavors include: Thai Tea, Pistachio, Ube, Tin Roof Sundae and Old-Fashioned Vanilla. In addition to ice cream, Icebox serves snow creations such as the incredibly refreshing Lotsa Lychee Snow with lychee boba, lychee jelly and condensed milk.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96620,96619,96623,96621,96622\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sweet-retreat-ice-cream-parlor-san-jose\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Retreat Ice Cream Parlor [CLOSED]\u003c/strong>\u003c/a>\u003cbr>\n6061 Cahalan Ave, San Jose [\u003ca href=\"https://goo.gl/Z0LSIO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 629-8139\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sweet-Retreat/172631962785480?fref=ts&rf=116737805047843\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Retreat\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1sweetretreat\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@1sweetretreat\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Sweet Retreat Ice Cream Parlor is a long-standing favorite in South San Jose for frozen treats. This classic neighborhood ice cream store serves Treat Ice Cream flavors such as Strawberry Cheesecake, butterscotch, Tin Roof Sundae as well as sherbet and frozen yogurt. Not just the flavors are nostalgic, good prices and generous scoops keeps a line out the door in the summer.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96609,96608,96606,96607\"]\u003c/p>\n\u003cp>\u003ca href=\"http://paloaltocreamery.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Palo Alto Creamery Fountain & Grill\u003c/strong>\u003c/a>\u003cbr>\n566 Emerson St, Palo Alto [\u003ca href=\"https://goo.gl/mG16qn\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 323-3131\u003cbr>\nHours: Mon-Wed 7am-10pm; Thur 7am-11pm; Fri 7am-12pm; Sat 8-12am; Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Palo-Alto-Creamery-Fountain-Grill/138407556354516\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Palo Alto Creamery Fountain & Grill\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PACreamery\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@PACreamery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This Palo Alto institution is a delicious time machine where you can sit at the soda fountain counter and order piled-high sundaes and ice cream sodas alongside a menu of classic American diner food. A hot fudge sundae and a side order of onion rings is a must. Also worth experiencing is a malted milkshake served with a seemingly bottomless steel cup of extra milkshake.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96611,96610,96613,96614,96612\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ricksicecream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Rick's Rather Rich Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n3946 Middlefield Rd, Palo Alto [\u003ca href=\"https://goo.gl/QUkjEc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thur 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ricks-Rather-Rich-Ice-Cream/111316175619840\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Rick's Rather Rich Ice Cream\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ricksratherrich\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@RicksRatherRich\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>The sweet scent of freshly-made waffle cones greets you as you walk into this classic Palo Alto Ice cream parlor. Rick’s Rather Rich has been making gourmet ice cream for several decades and enjoys generations of happy customers. Popular flavors include Salty Caramel, Caramel Praline and the Silicon Valley-inspired Computer Chip chocolate ice cream with orange essence. Sundaes and milkshakes are also very popular crowd pleasers.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96593,96594,96595,96596\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.creamnation.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>CREAM\u003c/strong>\u003c/a>\u003cbr>\n440 University Ave, Palo Alto, CA (multiple locations)\u003cbr>\nPh: (650) 321-2390\u003cbr>\nHours: Mon-Wed 12pm-12am; Thu-Fri 12pm-2am; Sat 11am-2am; Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CREAMofPaloAlto?fref=ts&ref=br_tf\" target=\"_blank\" rel=\"noopener\">\u003cstrong>CREAM of Palo Alto\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CREAMNATION\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@CREAMNATION\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>CREAM pairs freshly baked cookies with gourmet ice cream flavors for outrageously tasty ice cream cookie sandwiches. Upon entering (after likely waiting in a line with other excited customers) you are greeted by the sweet smell of cookies fresh from the oven. From there you can pick out your ultimate cookie and ice cream flavor combination. The cookie flavors range from standards such as chocolate chip and peanut butter to gourmet flavors like Turtle (chocolate caramel and peanuts) and Banana Walnut Chocolate Chip. On the ice cream menu, a selection of 22 different flavors can make it difficult to pin down your pick.\u003c/p>\n\n",
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"excerpt": "The following ice cream parlors serve up a variety of styles and flavors and range from the neighborhood ice cream shop to a karaoke ice cream truck. If you’re looking to enjoy more than just plain vanilla, there are plenty of options available. So, prepare for summer eating by using this guide to ten of our favorite South Bay ice cream parlors.",
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"description": "The following ice cream parlors serve up a variety of styles and flavors and range from the neighborhood ice cream shop to a karaoke ice cream truck. If you’re looking to enjoy more than just plain vanilla, there are plenty of options available. So, prepare for summer eating by using this guide to ten of our favorite South Bay ice cream parlors.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>This article was updated on June 11, 2019.\u003c/i>\u003c/p>\n\u003cp>I scream, you scream, we all scream for ice cream. With summertime upon us, what better time than now to discover some new spots to enjoy America’s favorite frozen treat. The following ice cream parlors serve up a variety of styles and flavors and range from the neighborhood ice cream shop to a karaoke ice cream truck. If you’re looking to enjoy more than just plain vanilla, there are plenty of options available. So, prepare for summer eating by using this guide to ten of our favorite South Bay ice cream parlors. \u003c/p>\n\u003cp>If we missed any ice cream spots in the South Bay you are fond of, please let us know.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sweetrendezvous.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Rendezvous\u003c/strong>\u003c/a>\u003cbr>\n668 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/BLQocs\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 225-5004\u003cbr>\nHours: Mon-Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanJoseSweetRendezvous?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Rendezvous\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This charming neighborhood ice cream store serves gourmet flavors and European desserts such as macarons. While Sweet Rendezvous serves a standard fare of flavors, there are several Persian specialties such as the floral-flavored, Saffron Pistachio. An added treat is that each scoop comes with a tasting scoop of any other flavor you'd like. If a sundae is more your style, be sure to enjoy the Baklava Heaven with vanilla bean ice cream and crispy bites of baklava drizzled with date syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://treatbot.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Treatbot\u003c/strong>\u003c/a>\u003cbr>\n100 N Almaden Ave, San Jose [\u003ca href=\"https://goo.gl/SvGmgk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 548-7328\u003cbr>\nHours: Sun-Wed 11am-10pm; Thur-Sat 11:30am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Treatbot?fref=ts&ref=br_tf\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Treatbot\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/treatbot\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@treatbot\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This is not your childhood ice cream truck. Instead of the \u003ca href=\"http://www.npr.org/sections/codeswitch/2014/05/11/310708342/recall-that-ice-cream-truck-song-we-have-unpleasant-news-for-you\" target=\"_blank\" rel=\"noopener\">classic repetitive jingles\u003c/a> you grew up with, at Treatbot you may instead hear someone belting out a karaoke tune as they wait to be served a scoop. Started in 2010, Treatbot includes both a mobile ice cream truck touring the South Bay as well as their “factory,” a stationary truck that serves ice cream inside San Jose’s San Pedro Square Market. Popular flavors include a creamy and cinnamon-spiced Eastside Horchata and sweet and nutty Macapuno.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.willowglencreameryca.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Willow Glen Creamery\u003c/strong>\u003c/a>\u003cbr>\n1100 Lincoln Ave, San Jose [\u003ca href=\"https://goo.gl/DeTte0\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 370-3178\u003cbr>\nHours: Tue-Fri 12-10pm; Sat-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/wgfroyo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Willow Glen Frozen Yogurt\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/WGfroznyogurt\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@WGfroznyogurt\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This local favorite is regularly awarded \"best ice cream\" by Metro Silicon Valley. Willow Glen Creamery serves both gourmet flavors created by San Jose’s Treat Ice Cream Company as well as frozen yogurt that lends itself well to the cornucopia of available ice cream toppings. A recently renovated patio is a great space to enjoy a cone or cup on a balmy summer evening.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://tinpotcreamery.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tin Pot Creamery\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real, Palo Alto [\u003ca href=\"https://goo.gl/H9yosZ\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 327-1715\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TinPotCreamery?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tin Pot Creamery\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TinPotCreamery\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@TinPotCreamery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Located in the Town and Country Shopping Center in Palo Alto, Tin Pot Creamery makes delectable gourmet ice cream available by the scoop or take home pints. Crowd favorites include a toasty and sweet salted caramel ice cream, Rich Chocolate with TCHO Shards and Malted Milk with Milk Chocolate Pieces. If you (with the help of your new best friend) are looking for an indulgent ice cream treat, go for the Tin Pot Sundae: salted caramel ice cream with moist brownies and hardened chocolate sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.missioncitycreamery.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mission City Creamery [CLOSED]\u003c/strong>\u003c/a>\u003cbr>\n2905 Park Ave, Santa Clara [\u003ca href=\"https://goo.gl/dkSxbC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 615-1080\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissionCityCreamery/info?tab=overview\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mission City Creamery\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MissionCreamery\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@MissionCreamery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Mission City Creamery has the atmosphere of an old school neighborhood ice creamery with the taste of small batch gourmet ice creams made in-house using organic and locally-sourced dairy products. In addition to the standard ice cream flavors, some curious offerings include a rich and floral Honey Lavender, Creamy Birthday Cake and Apple Pie ice cream with bits of roasted cinnamon apples.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://iceboxtreats.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Icebox [CLOSED]\u003c/strong>\u003c/a>\u003cbr>\n19929 Stevens Creek Blvd, Cupertino [\u003ca href=\"https://goo.gl/tuQCe0\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 257-7564\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"http://iceboxtreats.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Icebox\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This Cupertino ice cream shop creates ice cream sandwiches with gourmet-flavored Macarons including Salted Caramel, Birthday Cake, Pistachio and Earl Grey, to name a few. From the ice cream case some popular flavors include: Thai Tea, Pistachio, Ube, Tin Roof Sundae and Old-Fashioned Vanilla. In addition to ice cream, Icebox serves snow creations such as the incredibly refreshing Lotsa Lychee Snow with lychee boba, lychee jelly and condensed milk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sweet-retreat-ice-cream-parlor-san-jose\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Retreat Ice Cream Parlor [CLOSED]\u003c/strong>\u003c/a>\u003cbr>\n6061 Cahalan Ave, San Jose [\u003ca href=\"https://goo.gl/Z0LSIO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 629-8139\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sweet-Retreat/172631962785480?fref=ts&rf=116737805047843\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sweet Retreat\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1sweetretreat\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@1sweetretreat\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Sweet Retreat Ice Cream Parlor is a long-standing favorite in South San Jose for frozen treats. This classic neighborhood ice cream store serves Treat Ice Cream flavors such as Strawberry Cheesecake, butterscotch, Tin Roof Sundae as well as sherbet and frozen yogurt. Not just the flavors are nostalgic, good prices and generous scoops keeps a line out the door in the summer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://paloaltocreamery.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Palo Alto Creamery Fountain & Grill\u003c/strong>\u003c/a>\u003cbr>\n566 Emerson St, Palo Alto [\u003ca href=\"https://goo.gl/mG16qn\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 323-3131\u003cbr>\nHours: Mon-Wed 7am-10pm; Thur 7am-11pm; Fri 7am-12pm; Sat 8-12am; Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Palo-Alto-Creamery-Fountain-Grill/138407556354516\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Palo Alto Creamery Fountain & Grill\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PACreamery\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@PACreamery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This Palo Alto institution is a delicious time machine where you can sit at the soda fountain counter and order piled-high sundaes and ice cream sodas alongside a menu of classic American diner food. A hot fudge sundae and a side order of onion rings is a must. Also worth experiencing is a malted milkshake served with a seemingly bottomless steel cup of extra milkshake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ricksicecream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Rick's Rather Rich Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n3946 Middlefield Rd, Palo Alto [\u003ca href=\"https://goo.gl/QUkjEc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thur 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ricks-Rather-Rich-Ice-Cream/111316175619840\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Rick's Rather Rich Ice Cream\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ricksratherrich\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@RicksRatherRich\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>The sweet scent of freshly-made waffle cones greets you as you walk into this classic Palo Alto Ice cream parlor. Rick’s Rather Rich has been making gourmet ice cream for several decades and enjoys generations of happy customers. Popular flavors include Salty Caramel, Caramel Praline and the Silicon Valley-inspired Computer Chip chocolate ice cream with orange essence. Sundaes and milkshakes are also very popular crowd pleasers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.creamnation.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>CREAM\u003c/strong>\u003c/a>\u003cbr>\n440 University Ave, Palo Alto, CA (multiple locations)\u003cbr>\nPh: (650) 321-2390\u003cbr>\nHours: Mon-Wed 12pm-12am; Thu-Fri 12pm-2am; Sat 11am-2am; Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CREAMofPaloAlto?fref=ts&ref=br_tf\" target=\"_blank\" rel=\"noopener\">\u003cstrong>CREAM of Palo Alto\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CREAMNATION\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@CREAMNATION\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>CREAM pairs freshly baked cookies with gourmet ice cream flavors for outrageously tasty ice cream cookie sandwiches. Upon entering (after likely waiting in a line with other excited customers) you are greeted by the sweet smell of cookies fresh from the oven. From there you can pick out your ultimate cookie and ice cream flavor combination. The cookie flavors range from standards such as chocolate chip and peanut butter to gourmet flavors like Turtle (chocolate caramel and peanuts) and Banana Walnut Chocolate Chip. On the ice cream menu, a selection of 22 different flavors can make it difficult to pin down your pick.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce",
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"headTitle": "Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/em>\u003c/p>\n\u003cp>Being a Texan transplant, I am a serious lover of real barbecue. It’s just in your blood when you are from the Southern part of the US. And when I say “real barbecue,” I mean dusty backroads Texas, straight-from-the-smoky-pit kind of barbecue. Blackened spice-crusted brisket with plenty of fat that melts in your mouth. Spicy sausages that pop juice when you bite into them. And slow-smoked pork ribs that make you just want to sit back and chew on bones for a good long time.\u003c/p>\n\u003cp>But I also know that the commitment to true barbecue is far too much for most people. Beyond even having the equipment and know-how, there are the hours of slowly stoking the fire in a smoker to keep it low and slow. But if you have an oven and a charcoal grill, you can make some damn fine ribs.\u003c/p>\n\u003cp>Start with a spicy rub, it imbues the meat with a lot of flavor. Let the ribs sit in the rub overnight ideally, before you start cooking. A 2-hour stint in the oven, well-wrapped in foil, is all you need to make the meat incredibly tender. But the key is to pop the baked ribs over a hot charcoal fire to crisp up the outside and lend plenty of smoky flavor. Baste them with barbecue sauce while they are over the fire to caramelize it and add another layer of yumminess to the ribs; or leave it off if you like.\u003c/p>\n\u003cp>I included my homemade barbecue sauce as part of this recipe because I find most prepared sauces you get in the grocery store are overly sweet and fake-smoky. This one has a nice balance of vinegary-sweet with a bit of heat. And the best part is that you can personalize it according to your tastes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Serve these bad boys with a big bowl of coleslaw and some barbecue baked beans and you’ve got yourself a memorable party.\u003c/p>\n\u003cfigure id=\"attachment_95557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-grill-done.jpg\" alt=\"Baby Back Ribs on the Grill.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby Back Ribs on the Grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 8, depending on how many ribs you can eat\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Barbecue sauce\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>½ yellow onion, finely diced\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 cup beef or chicken stock\u003c/li>\n\u003cli>½ cup ketchup\u003c/li>\n\u003cli>¼ cup Dijon mustard\u003c/li>\n\u003cli>¼ cup Worchestershire sauce\u003c/li>\n\u003cli>3 tbsp rice vinegar or apple cider vinegar\u003c/li>\n\u003cli>2 tbsp soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tsp dry mustard\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper to taste\u003c/li>\n\u003cli>Hot pepper sauce to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Rib rub\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp chili powder\u003c/li>\n\u003cli>2 tbsp packed dark brown sugar\u003c/li>\n\u003cli>2 tbsp sweet paprika\u003c/li>\n\u003cli>2 tsp garlic powder\u003c/li>\n\u003cli>2 tsp dry mustard\u003c/li>\n\u003cli>1 tsp freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 racks baby back pork ribs (about 5 or 6 lbs), silver skin membrane removed and racks halved crosswise\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the BBQ sauce:\u003c/strong> in a saucepan over medium heat, sauté the onion in the oil until soft and translucent, about 10 minutes. Add the remaining ingredients, stir well, and bring to a slow simmer. Simmer, stirring occasionally, until thickened, about 15 minutes. Taste as you go and adjust the soy sauce, sugar, hot sauce, and vinegar as needed. Let cool completely, then refrigerate in an airtight container for up to 1 week. It will make 2 cups BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95571,95572,95573,95568,95569,95570\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To prepare the ribs:\u003c/strong> Preheat the oven to 325F. In a bowl, stir together all of the ingredients for the rub. Coat the racks all over with the rib rub. Wrap each rack in foil, place on a rimmed baking sheet, then cover the baking sheet with foil. (If you like, at this point, refrigerate the ribs overnight. Let come to room temperature for 1 hour before baking.) Bake for 2 hours, or until very tender.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95562,95563,95547,95560,95564,95554,95551,95552,95548\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 30 minutes before the ribs are finished, prepare a charcoal or gas grill for medium-high heat. Clean and oil the racks. Remove the ribs from the foil, place the racks on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Repeat again, grilling and turning the ribs until the meat is crisp and caramelized with sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95565,95566,95555,95558,95556,95546,95559\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the ribs to a cutting board and cut between the bones. Serve right away, passing the remaining BBQ sauce on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-final-pullapart.jpg\" alt=\"Transfer the ribs to a cutting board and cut between the bones. Serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the ribs to a cutting board and cut between the bones. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>You don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/em>\u003c/p>\n\u003cp>Being a Texan transplant, I am a serious lover of real barbecue. It’s just in your blood when you are from the Southern part of the US. And when I say “real barbecue,” I mean dusty backroads Texas, straight-from-the-smoky-pit kind of barbecue. Blackened spice-crusted brisket with plenty of fat that melts in your mouth. Spicy sausages that pop juice when you bite into them. And slow-smoked pork ribs that make you just want to sit back and chew on bones for a good long time.\u003c/p>\n\u003cp>But I also know that the commitment to true barbecue is far too much for most people. Beyond even having the equipment and know-how, there are the hours of slowly stoking the fire in a smoker to keep it low and slow. But if you have an oven and a charcoal grill, you can make some damn fine ribs.\u003c/p>\n\u003cp>Start with a spicy rub, it imbues the meat with a lot of flavor. Let the ribs sit in the rub overnight ideally, before you start cooking. A 2-hour stint in the oven, well-wrapped in foil, is all you need to make the meat incredibly tender. But the key is to pop the baked ribs over a hot charcoal fire to crisp up the outside and lend plenty of smoky flavor. Baste them with barbecue sauce while they are over the fire to caramelize it and add another layer of yumminess to the ribs; or leave it off if you like.\u003c/p>\n\u003cp>I included my homemade barbecue sauce as part of this recipe because I find most prepared sauces you get in the grocery store are overly sweet and fake-smoky. This one has a nice balance of vinegary-sweet with a bit of heat. And the best part is that you can personalize it according to your tastes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve these bad boys with a big bowl of coleslaw and some barbecue baked beans and you’ve got yourself a memorable party.\u003c/p>\n\u003cfigure id=\"attachment_95557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-grill-done.jpg\" alt=\"Baby Back Ribs on the Grill.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-grill-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby Back Ribs on the Grill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 8, depending on how many ribs you can eat\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Barbecue sauce\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>½ yellow onion, finely diced\u003c/li>\n\u003cli>1 tbsp canola oil\u003c/li>\n\u003cli>1 cup beef or chicken stock\u003c/li>\n\u003cli>½ cup ketchup\u003c/li>\n\u003cli>¼ cup Dijon mustard\u003c/li>\n\u003cli>¼ cup Worchestershire sauce\u003c/li>\n\u003cli>3 tbsp rice vinegar or apple cider vinegar\u003c/li>\n\u003cli>2 tbsp soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tsp dry mustard\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper to taste\u003c/li>\n\u003cli>Hot pepper sauce to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Rib rub\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp kosher salt\u003c/li>\n\u003cli>3 tbsp chili powder\u003c/li>\n\u003cli>2 tbsp packed dark brown sugar\u003c/li>\n\u003cli>2 tbsp sweet paprika\u003c/li>\n\u003cli>2 tsp garlic powder\u003c/li>\n\u003cli>2 tsp dry mustard\u003c/li>\n\u003cli>1 tsp freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 racks baby back pork ribs (about 5 or 6 lbs), silver skin membrane removed and racks halved crosswise\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the BBQ sauce:\u003c/strong> in a saucepan over medium heat, sauté the onion in the oil until soft and translucent, about 10 minutes. Add the remaining ingredients, stir well, and bring to a slow simmer. Simmer, stirring occasionally, until thickened, about 15 minutes. Taste as you go and adjust the soy sauce, sugar, hot sauce, and vinegar as needed. Let cool completely, then refrigerate in an airtight container for up to 1 week. It will make 2 cups BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the ribs to a cutting board and cut between the bones. Serve right away, passing the remaining BBQ sauce on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ribs-final-pullapart.jpg\" alt=\"Transfer the ribs to a cutting board and cut between the bones. Serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ribs-final-pullapart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the ribs to a cutting board and cut between the bones. Serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Allergies: A Hidden Danger for Many Asian-American Kids",
"title": "Food Allergies: A Hidden Danger for Many Asian-American Kids",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What better symbol of a Chinese mother’s love than a steaming bowl of homemade soup? Nine years ago, Sharon Wong was trying a magazine recipe for a Southeast Asian-inspired peanut soup in her San Mateo, California kitchen when her two-year-old son walked in the room and started gagging.\u003c/p>\n\u003cp>“I gave him soup to help him feel better,” says Wong. “He ate it and then threw up, and I saw that he was scratching his belly.” She didn’t realize at the time that even before his first sip of the soup, her son was having an anaphylactic reaction: the microscopic particles of peanut proteins released in the air during cooking were causing his throat to swell and close. Fortunately, she called her doctor, who urged her to take her son to an allergist right away.\u003c/p>\n\u003cp>Wong’s son, who is now 11 years old, is one of the 6 million American children affected by food allergies. Asian-American children are 40 percent more likely to suffer from food allergies than the U.S population at large, according to a 2011 report published in the journal Pediatrics, the only American food allergy study which offers statistics specifically on Asian-Americans. On top of that, treating food allergies can present very unique challenges within the Asian-American community.\u003c/p>\n\u003cp>Occasionally, allergic reactions take place so swiftly that they are deadly. Eighteen-year-old BJ Hom of San Jose was the victim of such a reaction in 2008. The Hom family was vacationing in Mexico to celebrate both BJ’s birthday and his high school graduation. But after their first dinner at the resort, something went wrong.\u003c/p>\n\u003cp>“Dad, my throat hurts,” BJ’s father, Brian Hom, recounts his son saying. “Can you get me some cough drops?” While the elder Hom went to the hotel gift shop to buy lozenges, BJ passed out in the lobby. By the time paramedics arrived the teen had died of anaphylactic shock.\u003c/p>\n\u003cfigure id=\"attachment_96190\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96190\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rt3dGNlh4sB_ocxeyrEnNaPdsgulGQ8Qwuc6BfiIm4M.jpeg\" alt=\"Brian Hom holds a photo of his son BJ Hom, who died from anaphylactic shock. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rt3dGNlh4sB_ocxeyrEnNaPdsgulGQ8Qwuc6BfiIm4M.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rt3dGNlh4sB_ocxeyrEnNaPdsgulGQ8Qwuc6BfiIm4M-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brian Hom holds a photo of his son BJ Hom, who died from anaphylactic shock. \u003ccite>(Alison Yin.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Homs knew BJ was allergic to peanuts, but nothing in their meal gave them any indication that traces of the protein might be present. Later conversations with the restaurant’s cook revealed that BJ’s dessert of chocolate mousse contained small amounts of peanuts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I have a personal vendetta against food allergy,” says Brian Hom. In the seven years since his oldest son’s death, the San Jose father has made a mission of educating people about this commonly misunderstood condition.\u003c/p>\n\u003cp>Hom is especially worried that food allergies are not on the radar in communities of color.\u003c/p>\n\u003cp>“It’s a stereotype that it’s a rich white family thing, that it doesn’t happen to blacks, it doesn’t happen to Asians,” Hom explains. “It doesn’t matter if you’re rich or if you’re poor. The rich might just have more awareness.” Outreach to Asian-Americans is important to Hom, who has appeared on Chinese-language TV to talk about his son’s death.\u003c/p>\n\u003cp>Complicating the education efforts among Asian-Americans is the lack of food allergy data specifically for minorities.\u003c/p>\n\u003cp>“There’s so little done looking at these kids and how they show up with food allergies,” says Dr. Ruchi Gupta, MD, associate professor of pediatrics at Northwestern Medical and the lead researcher for the 2011 Pediatrics study. “Are they allergic to different kinds of foods?”\u003c/p>\n\u003cp>According to Gupta, Asian participants in the survey were 30 percent less likely to be diagnosed for their allergies.\u003c/p>\n\u003cp>“Asian children may have food allergy, but their parents may feel that there’s not anything a doctor can do,” says Gupta, explaining that patients may just avoid an ingredient after a mild reaction, such as a rash or discomfort, instead of seeking medical testing to find out how severe the allergy is or if they are also allergic to other foods.\u003c/p>\n\u003cp>Why are so many Asian-American kids developing food allergies when many of their parents and grandparents never heard of the concept? Studies in the Journal of Allergy and Clinical Immunology report that food allergies have doubled in the United States and the United Kingdom during the past two decades, but historical data from Asia is spottier. A 2013 study published in Asia Pacific Allergy reports that allergy rates in Asia during the most recent decade are increasing, albeit still lower than in Western nations.\u003c/p>\n\u003cp>“It doesn’t seem to have any proclivity towards one ethnicity versus another or one child versus another,” says Kari Nadeau MD ,Ph.D., who is director of the Sean N. Parker Center for Allergy Research at Stanford University (formerly the Stanford Food Allergy Center).\u003c/p>\n\u003cfigure id=\"attachment_96191\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96191\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/f6PyNYubhhtk2tGssgQt84pLGnhRJnBsC7ZHMfFVSbMfejQ9VPiZJGQ1XZ662oRjfyxuMtGcheVd3QjrYsAXkc.jpeg\" alt=\"Brian Hom with son Steven at El Camino Hospital in Mountain View, California.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/f6PyNYubhhtk2tGssgQt84pLGnhRJnBsC7ZHMfFVSbMfejQ9VPiZJGQ1XZ662oRjfyxuMtGcheVd3QjrYsAXkc.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/f6PyNYubhhtk2tGssgQt84pLGnhRJnBsC7ZHMfFVSbMfejQ9VPiZJGQ1XZ662oRjfyxuMtGcheVd3QjrYsAXkc-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brian Hom with son Steven at El Camino Hospital in Mountain View, California. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A further breakdown of findings published in 2011 Pediatrics reveal that peanuts are the most common allergen among Asian-Americans, as they are among the all American children, although peanut allergies are 30 percent more common among Asian kids. But Asian-American kids are also frequently allergic to foods that are not considered common triggers in the United States. As a result, Asian-American parents may need to be vigilant about accidental exposure to foods that are not generally thought of as allergens.\u003c/p>\n\u003cp>Jeannie Tsai of Mountain View, California has a 4-year-old daughter who is allergic to multiple foods, including shellfish. Seafood stocks or dried shrimp may often be an ingredient in Asian meals, even though they are not visible in the finished dish or noted on the menu.\u003c/p>\n\u003cp>“We went to a Japanese restaurant and my daughter developed hives around her lips after accidentally drinking some miso soup that was cooked with fish bones,” says Tsai.\u003c/p>\n\u003cp>Shellfish allergy is much more common in Asian-Americans than the general population. Breakout data from the 2011 Pediatrics study reveals that Asian-Americans are almost twice as likely to be allergic to shellfish than other Americans, not surprising since the 2013 Asia Pacific Allergy report showed shellfish to be most common food allergen in many of the countries studied, including China, Taiwan and Thailand.\u003c/p>\n\u003cp>Most allergy sufferers, or their parents, have learned to be vigilant about avoiding exposure -- checking labels, packing lunches and avoiding restaurants. Brian Hom has been especially careful about food allergies since BJ’s death, but in 2013, Hom’s youngest son Steven was rushed to the emergency room after eating at a pho shop they’d frequented in the past without problems.\u003c/p>\n\u003cp>“He ate the same thing for years, noodle soup with seafood,” explain Hom. “They changed the recipe, boiling it with peanuts.”\u003c/p>\n\u003cfigure id=\"attachment_96192\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-96192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682.jpg\" alt=\"Sharon Wong shops for ingredients that won’t set off her kids’ food allergies at Nijiya Market in San Mateo, California.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682-960x639.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sharon Wong shops for ingredients that won’t set off her kids’ food allergies at Nijiya Market in San Mateo, California. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food allergies seem especially cruel when people react to beloved traditional foods, causing them to avoid potlucks or family dinners for fear of unknown ingredients or cross-contamination. Cooking at home can even be a challenge. Wong has learned to prepare many Chinese foods that people typically eat at restaurants -- such dan tot egg tarts or leaf-wrapped zhong common to dim sum carts -- because of the danger that a steamer or pot of water may have also been used to cook foods that include peanuts. She reads labels and has even called distributors of packaged foods to inquire about ingredients, which is made difficult because of language barriers.\u003c/p>\n\u003cp>“I speak Cantonese pretty well,” says Wong, a second-generation Chinese-American. “But I don’t know how to read and write. I don’t have the words ‘anaphalaxis’ or ‘cross-contact’ in my vocabulary.”\u003c/p>\n\u003cp>Dr. Jae Rin Park, of West Point, New York, is a nutritional biochemist who is raising three young boys, each with multiple food allergies. Six-year-old Nathan is allergic to soy sauce, making it nearly impossible for his mother to prepare many traditional Korean dishes which she believes are important to maintaining optimal health.\u003c/p>\n\u003cp>“I’ve tried to substitute coconut aminos and Bragg’s liquid aminos, both of which taste bad and nothing like soy sauce and also seem to elicit some kind of reaction in my son,” Park says. “I miss cooking certain dishes like bulgogi or kalbi.”\u003c/p>\n\u003cp>Dietary restrictions can even interfere with religious practices. Chicago resident Sharmila Rao Thakkar’s 7-year-old son is allergic to tree nuts and peanuts, preventing him from participating in the Hindu tradition of prasad, in which worshippers eat a bit of blessed food, usually fruit or the Indian sweet halwah, both which are often combined with nuts.\u003c/p>\n\u003cp>“The priests pass it around and just expect all to take it, like communion,” says Thakkar. Since the prasad often contains allergens, Thakkar does not allow her son to partake, unless she or her mother have prepared it, and she is certain it is free of nuts.\u003c/p>\n\u003cp>\u003cstrong>Avoiding Foods is Not Enough\u003c/strong>\u003c/p>\n\u003cp>“Food allergy is different from lactose intolerance, which is very easy to treat, or celiac disease in which people cannot tolerate wheat,” explains Gupta.\u003c/p>\n\u003cp>For example, The Centers for Disease Control and Prevention reports that 90 percent of East Asians are lactose intolerant; their bodies don’t produce the enzymes to digest milk. The condition may cause discomfort, but can be easily managed by avoiding dairy products or by taking supplements. But for a person who is allergic to dairy, exposure to milk proteins triggers a potentially life-threatening response from the immune system. Stephanie Lau-Chen of Mountain View, California discovered her daughter’s severe allergy when the day care center called to report the 1-year-old looked a little blue after taking a bottle. She rushed the toddler to the emergency room, where doctors gave her a shot of epinephrine, a drug that stops anaphylactic reaction.\u003c/p>\n\u003cp>Lau-Chen has had two other close calls with her daughter, who is now 9 years old.\u003c/p>\n\u003cp>“They’re always accidents,” Lau-Chen says, explaining that along with the incident at day care, her daughter has had two anaphylactic reactions under her own watch. “One time there was a Jamba Juice that we thought was fruit based. Another time was at a friends house and we were passing around drinks to the kids.”\u003c/p>\n\u003cp>While Lau-Chen rushed her daughter to the emergency room after those incidents, she says in hindsight, she should have immediate used an epi-pen, a device that injects epinephrine into the bloodstream to stop the reaction.\u003c/p>\n\u003cp>\u003cstrong>“We’ve Been Eating This for Generations”\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96193\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/oW2vGg4bOfywvdfLQ4GjAGgfwiGd25BINVBZK_bUfJEHCZb4dgbFaoxnmGL7IQ9edsxRGolomvNldogTkh_BDk.jpeg\" alt=\"Sharon Wong prepares a peanut, tree nut, egg, dairy, and shellfish-free meal for her family.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/oW2vGg4bOfywvdfLQ4GjAGgfwiGd25BINVBZK_bUfJEHCZb4dgbFaoxnmGL7IQ9edsxRGolomvNldogTkh_BDk.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/oW2vGg4bOfywvdfLQ4GjAGgfwiGd25BINVBZK_bUfJEHCZb4dgbFaoxnmGL7IQ9edsxRGolomvNldogTkh_BDk-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sharon Wong prepares a peanut, tree nut, egg, dairy, and shellfish-free meal for her family. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Asian-American parents, one of the most formidable challenges is explaining the dietary restrictions to grandparents, who may be first-generation Americans or never heard of food allergies in their native countries. For immigrant families, in which generations may be separated by language and cultural differences, mealtime plays an especially important role.\u003c/p>\n\u003cp>“There are some unique challenges for Asian American children with food allergies,” says Grace Peace Yu M.D. M.Sc., “Parents and grandparents sometimes show their love through food.”\u003c/p>\n\u003cp>In Dublin, California, Dr. Yu treats many East Asian and South Asian patients in her allergy and immunology practice. She has seen a dangerous trend of patients’ families attempting to ‘cure’ food allergies on their own.\u003c/p>\n\u003cp>“What I’ve seen people do is bring their child back to India and bring them to Ayurvedic treatments,” says Yu. “Some of these treatments involve giving the child allergenic foods, and then have allergic reactions.” Because of the Asian high population in the Bay Area, her employer, the Palo Alto Medical Foundation, provides cultural awareness training for physicians.\u003c/p>\n\u003cp>Doctor’s children are not immune to food allergies, nor to the family tensions they can cause. Dr. Gupta’s research hit home when her own daughter was diagnosed as allergic to nuts, a common ingredient in her family’s Indian foods.\u003c/p>\n\u003cp>“We’ve been eating this for generations and generations,” Gupta’s relatives told her. The co-author of The Food Allergy Experience, Gupta suggests defusing the tension by inviting skeptical grandparents to tag along on doctor’s visits.\u003c/p>\n\u003cp>“Have the physician describe how serious it is to the family member,” advises Gupta. “Don’t put it on yourself. Put it on your doctor.”\u003c/p>\n\u003cp>\u003cstrong>If BJ’s Story Can Help Save a Life\u003c/strong>\u003c/p>\n\u003cp>Like Hom, Wong is also outspoken about food allergy safety, and notes that many of California’s leading food allergy advocates are also Asian-American. In 2014, Wong testified before the California State Senate in favor of SB1266, a bill requiring epi-pens in all public schools. The California measure went even further than the federal law signed by President Obama in 2013, which gave school staff permission to administer epi-pens. While health care groups and allergy advocates backed the bill, teachers unions fought it on the grounds that educators might be forced into administering medication against their will. California lawmakers passed the bill in September 2014, joining five other states in mandating all public schools to carry epinephrine, which can be used on any child having an analphylactic reaction.\u003c/p>\n\u003cfigure id=\"attachment_96194\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96194\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/ABxULt3BrBDkq6cEAUypR_IiBwfunGhf-LgsiYEZFTA56Bz6UANcd2mLoPYC1RlwAewzsQQOkiXDofF-Tbw6r8.jpeg\" alt=\"Steven Hom hold his EpiPen. California lawmakers passed a bill in September 2014, mandating all public schools to carry epinephrine. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/ABxULt3BrBDkq6cEAUypR_IiBwfunGhf-LgsiYEZFTA56Bz6UANcd2mLoPYC1RlwAewzsQQOkiXDofF-Tbw6r8.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ABxULt3BrBDkq6cEAUypR_IiBwfunGhf-LgsiYEZFTA56Bz6UANcd2mLoPYC1RlwAewzsQQOkiXDofF-Tbw6r8-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steven Hom hold his EpiPen. California lawmakers passed a bill in September 2014, mandating all public schools to carry epinephrine. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Wong, a former school teacher, spoke in favor of the bill on a San Francisco TV station, an older relative became concerned about her future job prospects.\u003c/p>\n\u003cp>“In Asian-American culture, there’s a tendency to avoid causing trouble,” says Wong, “But I think when we keep quiet is when we put ourselves at risk.”\u003c/p>\n\u003cp>\u003cstrong>Could a Cure for Food Allergies Be Near?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96195\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-96195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Steven_Hom_24.jpg\" alt=\"Physician assistant and clinical manager Tina Dominguez, left, administers a skin test on Steven Hom, 18, for his peanut allergy at El Camino Hospital in Mountain View, Calif., Tuesday, May 20, 2014. Steven has been participating in this study for the last year that is designed to desensitize his immune system to peanuts with an immunotherapy patch.\" width=\"900\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_24.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_24-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_24-800x533.jpg 800w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Physician assistant and clinical manager Tina Dominguez, left, administers a skin test on Steven Hom, 18, for his peanut allergy at El Camino Hospital in Mountain View, Calif., Tuesday, May 20, 2014. Steven has been participating in this study for the last year that is designed to desensitize his immune system to peanuts with an immunotherapy patch. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Stanford University, Kari Nadeau M.D. Ph.D has spent over a decade researching a cure for food allergies. Nadeau’s group, the Sean N. Parker Center for Allergy Research at Stanford University, currently has 13 different clinical trials designed to desensitize the immune system by administering microscopic amounts of allergens through a skin patch.\u003c/p>\n\u003cp>While the treatment may sound similar to Ayurvedic or Chinese medicine practices, Nadeau warns against attempts to treat food allergies outside of a medical environment.\u003c/p>\n\u003cp>“The amount that you have to start with to get someone desensitized is miniscule and safety needs to be carefully watched by trained personnel.” Dr. Nadeau is optimistic about the treatment, although it may be years away from being available to the public. “At the end of the day, there is hope and promise for patients and families with food allergies,” says Nadeau.\u003c/p>\n\u003cp>To date, over 200 people have had their food allergies successfully reversed through the Stanford program.\u003c/p>\n\u003cfigure id=\"attachment_96196\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-96196\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Steven_Hom_18.jpg\" alt=\"Steven Hom, 18, endures a skin test as part of a clinical trial that is designed to desensitize his immune system to his severe peanut allergy with an immunotherapy patch at El Camino Hospital in Mountain View, California on Tuesday, May 20, 2014. \" width=\"900\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_18.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_18-800x533.jpg 800w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Steven Hom, 18, endures a skin test as part of a clinical trial that is designed to desensitize his immune system to his severe peanut allergy with an immunotherapy patch at El Camino Hospital in Mountain View, California on Tuesday, May 20, 2014. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trial group includes patients of various ethnicities and socio-economic levels, including Sharon Wong’s son, who is beginning to show signs desensitizing to peanuts. Brian Hom’s youngest son Steven also tested the patch for one year, but dropped out of the study due to potential interference from his asthma medication. Hom hopes his son can benefit from immunotherapy in the future, especially since the technology is on the fast track to FDA approval. In the meantime, he continues to advocate, speaking at food allergy conferences and organizing the annual Food Allergy Research and Education (FARE) walk in San Jose. He hopes his story will show other Asian Americans that they are not immune to food allergies.\u003c/p>\n\u003cp>“You know how death is in the Asian community, it’s sacred,” says Hom. “Losing a child is even worse. Take it seriously. Go get checked.”\u003c/p>\n\u003cp>\u003cem>—Grace Hwang Lynch\u003c/em>\u003c/p>\n\u003cp>\u003cem>Grace Hwang Lynch is a San Francisco Bay Area freelance writer specializing in culture and parenting. Her writing has appeared in PBS Parents, Salon, BlogHer, and Library Journal. She also writes the award-winning blog HapaMama: Asian Fusion Family and Food.\u003c/em>\u003c/p>\n\u003cp>This story is a part of \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\" rel=\"noopener\">Off the Menu: Asian America\u003c/a>, a multimedia project between the \u003ca href=\"https://caamedia.org/\" target=\"_blank\" rel=\"noopener\">Center for Asian American Media\u003c/a> and KQED, featuring a one-hour PBS primetime special by award-winning filmmaker Grace Lee (American Revolutionary: The Evolution of Grace Lee Boggs), original stories and web content.\u003c/p>\n\u003cp>\u003cstrong>Participate in Indian American Food Allergy Survey\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Dr. Ruchi Gupta is currently leading a pilot project to gather information about food allergies within the Indian American population. The survey aims to gather information about the most common allergens and symptoms within this community. Since the beginning of the year, over 70 participants have taken part in the survey. Gupta hopes the successful completion of this survey will lead to similar surveys within other demographic groups. If you are interested in participating in an online survey about food allergies, email Gupta at RUGupta@luriechildrens.org.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What better symbol of a Chinese mother’s love than a steaming bowl of homemade soup? Nine years ago, Sharon Wong was trying a magazine recipe for a Southeast Asian-inspired peanut soup in her San Mateo, California kitchen when her two-year-old son walked in the room and started gagging.\u003c/p>\n\u003cp>“I gave him soup to help him feel better,” says Wong. “He ate it and then threw up, and I saw that he was scratching his belly.” She didn’t realize at the time that even before his first sip of the soup, her son was having an anaphylactic reaction: the microscopic particles of peanut proteins released in the air during cooking were causing his throat to swell and close. Fortunately, she called her doctor, who urged her to take her son to an allergist right away.\u003c/p>\n\u003cp>Wong’s son, who is now 11 years old, is one of the 6 million American children affected by food allergies. Asian-American children are 40 percent more likely to suffer from food allergies than the U.S population at large, according to a 2011 report published in the journal Pediatrics, the only American food allergy study which offers statistics specifically on Asian-Americans. On top of that, treating food allergies can present very unique challenges within the Asian-American community.\u003c/p>\n\u003cp>Occasionally, allergic reactions take place so swiftly that they are deadly. Eighteen-year-old BJ Hom of San Jose was the victim of such a reaction in 2008. The Hom family was vacationing in Mexico to celebrate both BJ’s birthday and his high school graduation. But after their first dinner at the resort, something went wrong.\u003c/p>\n\u003cp>“Dad, my throat hurts,” BJ’s father, Brian Hom, recounts his son saying. “Can you get me some cough drops?” While the elder Hom went to the hotel gift shop to buy lozenges, BJ passed out in the lobby. By the time paramedics arrived the teen had died of anaphylactic shock.\u003c/p>\n\u003cfigure id=\"attachment_96190\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96190\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rt3dGNlh4sB_ocxeyrEnNaPdsgulGQ8Qwuc6BfiIm4M.jpeg\" alt=\"Brian Hom holds a photo of his son BJ Hom, who died from anaphylactic shock. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rt3dGNlh4sB_ocxeyrEnNaPdsgulGQ8Qwuc6BfiIm4M.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rt3dGNlh4sB_ocxeyrEnNaPdsgulGQ8Qwuc6BfiIm4M-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brian Hom holds a photo of his son BJ Hom, who died from anaphylactic shock. \u003ccite>(Alison Yin.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Homs knew BJ was allergic to peanuts, but nothing in their meal gave them any indication that traces of the protein might be present. Later conversations with the restaurant’s cook revealed that BJ’s dessert of chocolate mousse contained small amounts of peanuts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I have a personal vendetta against food allergy,” says Brian Hom. In the seven years since his oldest son’s death, the San Jose father has made a mission of educating people about this commonly misunderstood condition.\u003c/p>\n\u003cp>Hom is especially worried that food allergies are not on the radar in communities of color.\u003c/p>\n\u003cp>“It’s a stereotype that it’s a rich white family thing, that it doesn’t happen to blacks, it doesn’t happen to Asians,” Hom explains. “It doesn’t matter if you’re rich or if you’re poor. The rich might just have more awareness.” Outreach to Asian-Americans is important to Hom, who has appeared on Chinese-language TV to talk about his son’s death.\u003c/p>\n\u003cp>Complicating the education efforts among Asian-Americans is the lack of food allergy data specifically for minorities.\u003c/p>\n\u003cp>“There’s so little done looking at these kids and how they show up with food allergies,” says Dr. Ruchi Gupta, MD, associate professor of pediatrics at Northwestern Medical and the lead researcher for the 2011 Pediatrics study. “Are they allergic to different kinds of foods?”\u003c/p>\n\u003cp>According to Gupta, Asian participants in the survey were 30 percent less likely to be diagnosed for their allergies.\u003c/p>\n\u003cp>“Asian children may have food allergy, but their parents may feel that there’s not anything a doctor can do,” says Gupta, explaining that patients may just avoid an ingredient after a mild reaction, such as a rash or discomfort, instead of seeking medical testing to find out how severe the allergy is or if they are also allergic to other foods.\u003c/p>\n\u003cp>Why are so many Asian-American kids developing food allergies when many of their parents and grandparents never heard of the concept? Studies in the Journal of Allergy and Clinical Immunology report that food allergies have doubled in the United States and the United Kingdom during the past two decades, but historical data from Asia is spottier. A 2013 study published in Asia Pacific Allergy reports that allergy rates in Asia during the most recent decade are increasing, albeit still lower than in Western nations.\u003c/p>\n\u003cp>“It doesn’t seem to have any proclivity towards one ethnicity versus another or one child versus another,” says Kari Nadeau MD ,Ph.D., who is director of the Sean N. Parker Center for Allergy Research at Stanford University (formerly the Stanford Food Allergy Center).\u003c/p>\n\u003cfigure id=\"attachment_96191\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96191\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/f6PyNYubhhtk2tGssgQt84pLGnhRJnBsC7ZHMfFVSbMfejQ9VPiZJGQ1XZ662oRjfyxuMtGcheVd3QjrYsAXkc.jpeg\" alt=\"Brian Hom with son Steven at El Camino Hospital in Mountain View, California.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/f6PyNYubhhtk2tGssgQt84pLGnhRJnBsC7ZHMfFVSbMfejQ9VPiZJGQ1XZ662oRjfyxuMtGcheVd3QjrYsAXkc.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/f6PyNYubhhtk2tGssgQt84pLGnhRJnBsC7ZHMfFVSbMfejQ9VPiZJGQ1XZ662oRjfyxuMtGcheVd3QjrYsAXkc-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brian Hom with son Steven at El Camino Hospital in Mountain View, California. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A further breakdown of findings published in 2011 Pediatrics reveal that peanuts are the most common allergen among Asian-Americans, as they are among the all American children, although peanut allergies are 30 percent more common among Asian kids. But Asian-American kids are also frequently allergic to foods that are not considered common triggers in the United States. As a result, Asian-American parents may need to be vigilant about accidental exposure to foods that are not generally thought of as allergens.\u003c/p>\n\u003cp>Jeannie Tsai of Mountain View, California has a 4-year-old daughter who is allergic to multiple foods, including shellfish. Seafood stocks or dried shrimp may often be an ingredient in Asian meals, even though they are not visible in the finished dish or noted on the menu.\u003c/p>\n\u003cp>“We went to a Japanese restaurant and my daughter developed hives around her lips after accidentally drinking some miso soup that was cooked with fish bones,” says Tsai.\u003c/p>\n\u003cp>Shellfish allergy is much more common in Asian-Americans than the general population. Breakout data from the 2011 Pediatrics study reveals that Asian-Americans are almost twice as likely to be allergic to shellfish than other Americans, not surprising since the 2013 Asia Pacific Allergy report showed shellfish to be most common food allergen in many of the countries studied, including China, Taiwan and Thailand.\u003c/p>\n\u003cp>Most allergy sufferers, or their parents, have learned to be vigilant about avoiding exposure -- checking labels, packing lunches and avoiding restaurants. Brian Hom has been especially careful about food allergies since BJ’s death, but in 2013, Hom’s youngest son Steven was rushed to the emergency room after eating at a pho shop they’d frequented in the past without problems.\u003c/p>\n\u003cp>“He ate the same thing for years, noodle soup with seafood,” explain Hom. “They changed the recipe, boiling it with peanuts.”\u003c/p>\n\u003cfigure id=\"attachment_96192\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-96192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682.jpg\" alt=\"Sharon Wong shops for ingredients that won’t set off her kids’ food allergies at Nijiya Market in San Mateo, California.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Sharon_Wong_05-1024x682-960x639.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sharon Wong shops for ingredients that won’t set off her kids’ food allergies at Nijiya Market in San Mateo, California. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food allergies seem especially cruel when people react to beloved traditional foods, causing them to avoid potlucks or family dinners for fear of unknown ingredients or cross-contamination. Cooking at home can even be a challenge. Wong has learned to prepare many Chinese foods that people typically eat at restaurants -- such dan tot egg tarts or leaf-wrapped zhong common to dim sum carts -- because of the danger that a steamer or pot of water may have also been used to cook foods that include peanuts. She reads labels and has even called distributors of packaged foods to inquire about ingredients, which is made difficult because of language barriers.\u003c/p>\n\u003cp>“I speak Cantonese pretty well,” says Wong, a second-generation Chinese-American. “But I don’t know how to read and write. I don’t have the words ‘anaphalaxis’ or ‘cross-contact’ in my vocabulary.”\u003c/p>\n\u003cp>Dr. Jae Rin Park, of West Point, New York, is a nutritional biochemist who is raising three young boys, each with multiple food allergies. Six-year-old Nathan is allergic to soy sauce, making it nearly impossible for his mother to prepare many traditional Korean dishes which she believes are important to maintaining optimal health.\u003c/p>\n\u003cp>“I’ve tried to substitute coconut aminos and Bragg’s liquid aminos, both of which taste bad and nothing like soy sauce and also seem to elicit some kind of reaction in my son,” Park says. “I miss cooking certain dishes like bulgogi or kalbi.”\u003c/p>\n\u003cp>Dietary restrictions can even interfere with religious practices. Chicago resident Sharmila Rao Thakkar’s 7-year-old son is allergic to tree nuts and peanuts, preventing him from participating in the Hindu tradition of prasad, in which worshippers eat a bit of blessed food, usually fruit or the Indian sweet halwah, both which are often combined with nuts.\u003c/p>\n\u003cp>“The priests pass it around and just expect all to take it, like communion,” says Thakkar. Since the prasad often contains allergens, Thakkar does not allow her son to partake, unless she or her mother have prepared it, and she is certain it is free of nuts.\u003c/p>\n\u003cp>\u003cstrong>Avoiding Foods is Not Enough\u003c/strong>\u003c/p>\n\u003cp>“Food allergy is different from lactose intolerance, which is very easy to treat, or celiac disease in which people cannot tolerate wheat,” explains Gupta.\u003c/p>\n\u003cp>For example, The Centers for Disease Control and Prevention reports that 90 percent of East Asians are lactose intolerant; their bodies don’t produce the enzymes to digest milk. The condition may cause discomfort, but can be easily managed by avoiding dairy products or by taking supplements. But for a person who is allergic to dairy, exposure to milk proteins triggers a potentially life-threatening response from the immune system. Stephanie Lau-Chen of Mountain View, California discovered her daughter’s severe allergy when the day care center called to report the 1-year-old looked a little blue after taking a bottle. She rushed the toddler to the emergency room, where doctors gave her a shot of epinephrine, a drug that stops anaphylactic reaction.\u003c/p>\n\u003cp>Lau-Chen has had two other close calls with her daughter, who is now 9 years old.\u003c/p>\n\u003cp>“They’re always accidents,” Lau-Chen says, explaining that along with the incident at day care, her daughter has had two anaphylactic reactions under her own watch. “One time there was a Jamba Juice that we thought was fruit based. Another time was at a friends house and we were passing around drinks to the kids.”\u003c/p>\n\u003cp>While Lau-Chen rushed her daughter to the emergency room after those incidents, she says in hindsight, she should have immediate used an epi-pen, a device that injects epinephrine into the bloodstream to stop the reaction.\u003c/p>\n\u003cp>\u003cstrong>“We’ve Been Eating This for Generations”\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96193\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/oW2vGg4bOfywvdfLQ4GjAGgfwiGd25BINVBZK_bUfJEHCZb4dgbFaoxnmGL7IQ9edsxRGolomvNldogTkh_BDk.jpeg\" alt=\"Sharon Wong prepares a peanut, tree nut, egg, dairy, and shellfish-free meal for her family.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/oW2vGg4bOfywvdfLQ4GjAGgfwiGd25BINVBZK_bUfJEHCZb4dgbFaoxnmGL7IQ9edsxRGolomvNldogTkh_BDk.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/oW2vGg4bOfywvdfLQ4GjAGgfwiGd25BINVBZK_bUfJEHCZb4dgbFaoxnmGL7IQ9edsxRGolomvNldogTkh_BDk-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sharon Wong prepares a peanut, tree nut, egg, dairy, and shellfish-free meal for her family. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many Asian-American parents, one of the most formidable challenges is explaining the dietary restrictions to grandparents, who may be first-generation Americans or never heard of food allergies in their native countries. For immigrant families, in which generations may be separated by language and cultural differences, mealtime plays an especially important role.\u003c/p>\n\u003cp>“There are some unique challenges for Asian American children with food allergies,” says Grace Peace Yu M.D. M.Sc., “Parents and grandparents sometimes show their love through food.”\u003c/p>\n\u003cp>In Dublin, California, Dr. Yu treats many East Asian and South Asian patients in her allergy and immunology practice. She has seen a dangerous trend of patients’ families attempting to ‘cure’ food allergies on their own.\u003c/p>\n\u003cp>“What I’ve seen people do is bring their child back to India and bring them to Ayurvedic treatments,” says Yu. “Some of these treatments involve giving the child allergenic foods, and then have allergic reactions.” Because of the Asian high population in the Bay Area, her employer, the Palo Alto Medical Foundation, provides cultural awareness training for physicians.\u003c/p>\n\u003cp>Doctor’s children are not immune to food allergies, nor to the family tensions they can cause. Dr. Gupta’s research hit home when her own daughter was diagnosed as allergic to nuts, a common ingredient in her family’s Indian foods.\u003c/p>\n\u003cp>“We’ve been eating this for generations and generations,” Gupta’s relatives told her. The co-author of The Food Allergy Experience, Gupta suggests defusing the tension by inviting skeptical grandparents to tag along on doctor’s visits.\u003c/p>\n\u003cp>“Have the physician describe how serious it is to the family member,” advises Gupta. “Don’t put it on yourself. Put it on your doctor.”\u003c/p>\n\u003cp>\u003cstrong>If BJ’s Story Can Help Save a Life\u003c/strong>\u003c/p>\n\u003cp>Like Hom, Wong is also outspoken about food allergy safety, and notes that many of California’s leading food allergy advocates are also Asian-American. In 2014, Wong testified before the California State Senate in favor of SB1266, a bill requiring epi-pens in all public schools. The California measure went even further than the federal law signed by President Obama in 2013, which gave school staff permission to administer epi-pens. While health care groups and allergy advocates backed the bill, teachers unions fought it on the grounds that educators might be forced into administering medication against their will. California lawmakers passed the bill in September 2014, joining five other states in mandating all public schools to carry epinephrine, which can be used on any child having an analphylactic reaction.\u003c/p>\n\u003cfigure id=\"attachment_96194\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96194\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/ABxULt3BrBDkq6cEAUypR_IiBwfunGhf-LgsiYEZFTA56Bz6UANcd2mLoPYC1RlwAewzsQQOkiXDofF-Tbw6r8.jpeg\" alt=\"Steven Hom hold his EpiPen. California lawmakers passed a bill in September 2014, mandating all public schools to carry epinephrine. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/ABxULt3BrBDkq6cEAUypR_IiBwfunGhf-LgsiYEZFTA56Bz6UANcd2mLoPYC1RlwAewzsQQOkiXDofF-Tbw6r8.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ABxULt3BrBDkq6cEAUypR_IiBwfunGhf-LgsiYEZFTA56Bz6UANcd2mLoPYC1RlwAewzsQQOkiXDofF-Tbw6r8-400x267.jpeg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steven Hom hold his EpiPen. California lawmakers passed a bill in September 2014, mandating all public schools to carry epinephrine. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Wong, a former school teacher, spoke in favor of the bill on a San Francisco TV station, an older relative became concerned about her future job prospects.\u003c/p>\n\u003cp>“In Asian-American culture, there’s a tendency to avoid causing trouble,” says Wong, “But I think when we keep quiet is when we put ourselves at risk.”\u003c/p>\n\u003cp>\u003cstrong>Could a Cure for Food Allergies Be Near?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96195\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-96195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Steven_Hom_24.jpg\" alt=\"Physician assistant and clinical manager Tina Dominguez, left, administers a skin test on Steven Hom, 18, for his peanut allergy at El Camino Hospital in Mountain View, Calif., Tuesday, May 20, 2014. Steven has been participating in this study for the last year that is designed to desensitize his immune system to peanuts with an immunotherapy patch.\" width=\"900\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_24.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_24-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_24-800x533.jpg 800w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Physician assistant and clinical manager Tina Dominguez, left, administers a skin test on Steven Hom, 18, for his peanut allergy at El Camino Hospital in Mountain View, Calif., Tuesday, May 20, 2014. Steven has been participating in this study for the last year that is designed to desensitize his immune system to peanuts with an immunotherapy patch. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Stanford University, Kari Nadeau M.D. Ph.D has spent over a decade researching a cure for food allergies. Nadeau’s group, the Sean N. Parker Center for Allergy Research at Stanford University, currently has 13 different clinical trials designed to desensitize the immune system by administering microscopic amounts of allergens through a skin patch.\u003c/p>\n\u003cp>While the treatment may sound similar to Ayurvedic or Chinese medicine practices, Nadeau warns against attempts to treat food allergies outside of a medical environment.\u003c/p>\n\u003cp>“The amount that you have to start with to get someone desensitized is miniscule and safety needs to be carefully watched by trained personnel.” Dr. Nadeau is optimistic about the treatment, although it may be years away from being available to the public. “At the end of the day, there is hope and promise for patients and families with food allergies,” says Nadeau.\u003c/p>\n\u003cp>To date, over 200 people have had their food allergies successfully reversed through the Stanford program.\u003c/p>\n\u003cfigure id=\"attachment_96196\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-96196\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Steven_Hom_18.jpg\" alt=\"Steven Hom, 18, endures a skin test as part of a clinical trial that is designed to desensitize his immune system to his severe peanut allergy with an immunotherapy patch at El Camino Hospital in Mountain View, California on Tuesday, May 20, 2014. \" width=\"900\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_18.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Steven_Hom_18-800x533.jpg 800w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Steven Hom, 18, endures a skin test as part of a clinical trial that is designed to desensitize his immune system to his severe peanut allergy with an immunotherapy patch at El Camino Hospital in Mountain View, California on Tuesday, May 20, 2014. \u003ccite>(Alison Yin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trial group includes patients of various ethnicities and socio-economic levels, including Sharon Wong’s son, who is beginning to show signs desensitizing to peanuts. Brian Hom’s youngest son Steven also tested the patch for one year, but dropped out of the study due to potential interference from his asthma medication. Hom hopes his son can benefit from immunotherapy in the future, especially since the technology is on the fast track to FDA approval. In the meantime, he continues to advocate, speaking at food allergy conferences and organizing the annual Food Allergy Research and Education (FARE) walk in San Jose. He hopes his story will show other Asian Americans that they are not immune to food allergies.\u003c/p>\n\u003cp>“You know how death is in the Asian community, it’s sacred,” says Hom. “Losing a child is even worse. Take it seriously. Go get checked.”\u003c/p>\n\u003cp>\u003cem>—Grace Hwang Lynch\u003c/em>\u003c/p>\n\u003cp>\u003cem>Grace Hwang Lynch is a San Francisco Bay Area freelance writer specializing in culture and parenting. Her writing has appeared in PBS Parents, Salon, BlogHer, and Library Journal. She also writes the award-winning blog HapaMama: Asian Fusion Family and Food.\u003c/em>\u003c/p>\n\u003cp>This story is a part of \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\" rel=\"noopener\">Off the Menu: Asian America\u003c/a>, a multimedia project between the \u003ca href=\"https://caamedia.org/\" target=\"_blank\" rel=\"noopener\">Center for Asian American Media\u003c/a> and KQED, featuring a one-hour PBS primetime special by award-winning filmmaker Grace Lee (American Revolutionary: The Evolution of Grace Lee Boggs), original stories and web content.\u003c/p>\n\u003cp>\u003cstrong>Participate in Indian American Food Allergy Survey\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dr. Ruchi Gupta is currently leading a pilot project to gather information about food allergies within the Indian American population. The survey aims to gather information about the most common allergens and symptoms within this community. Since the beginning of the year, over 70 participants have taken part in the survey. Gupta hopes the successful completion of this survey will lead to similar surveys within other demographic groups. If you are interested in participating in an online survey about food allergies, email Gupta at RUGupta@luriechildrens.org.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Promises, Promises: Is Big Food Marketing Less Junk To Kids On TV?",
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"content": "\u003cp>It's not hard to connect the dots between what kids see on TV and what they eat. Advertising works.\u003c/p>\n\u003cp>And researchers have \u003ca href=\"http://www.iom.edu/Reports/2005/Food-Marketing-to-Children-and-Youth-Threat-or-Opportunity.aspx\" target=\"_blank\">documented\u003c/a> that marketing practices that push items like sugary cereals, salted snacks and fast food put children's long-term health at risk, by promoting unhealthy eating habits.\u003c/p>\n\u003cp>But shifting marketing away from products high in salt, sugar and fat — as the \u003ca href=\"http://www.iom.edu/\">Institute of Medicine of the National Academies\u003c/a> urged back in 2006 — has proven to be a tough challenge.\u003c/p>\n\u003cp>The food industry has been policing itself on this front. Through a collaborative known as the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\" target=\"_blank\">Children's Food and Beverage Advertising Initiative\u003c/a>, which was launched at the end of 2006, companies pledged to cut back on marketing unhealthy foods to children under 12.\u003c/p>\n\u003cp>Lots of the biggest names in food are part of this initiative: from Kraft Foods and Kellogg to McDonald's USA and The Coca-Cola Company. And from their perspective, there's been lots of progress.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The foods being advertised to kids are healthier than ever,\" Elaine Kolish, the director of the industry's initiative, wrote to us in an email. And as \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00095-1/abstract\" target=\"_blank\">research\u003c/a> published this week in the \u003cem>American Journal of Preventive Medicine\u003c/em> concludes, the companies have indeed met their targets.\u003c/p>\n\u003cp>For instance, Kellogg pledged that all child-targeted food ads would feature foods that contain no more than 200 calories, 2 grams of saturated fat and 12 grams of added sugar per serving. According to the new study, this promise has been kept. \"Examination of compliance with industry self-regulation revealed complete conformity with company pledges,\" the study concludes.\u003c/p>\n\u003cp>But it's too soon to give the industry a congratulatory high-five, according to \u003ca href=\"http://comm.arizona.edu/user/dale-kunkel\">Dale Kunkel\u003c/a>, a professor emeritus of communications at the University of Arizona and one of the authors of the study.\u003c/p>\n\u003cp>He tells us that the companies' efforts \u003cem>\u003c/em> \"have barely moved the needle in terms of shifting food advertising to children to genuinely healthy products.\"\u003c/p>\n\u003cp>Kunkel and his co-authors used a \u003ca href=\"http://www.nhlbi.nih.gov/health/educational/wecan/eat-right/choosing-foods.htm\" target=\"_blank\">food-grading system\u003c/a> known as \"Go\" (good to eat every day), \"Slow\" (good to eat a few times a week) and \"Whoa\" (eat only on occasion) to evaluate the kinds of foods advertised to kids.\u003c/p>\n\u003cp>Their analysis shows that in 2013, 75 percent of food ads targeted toward children by companies participating in the initiative \"promoted products in the poorest nutritional category.\"\u003c/p>\n\u003cp>Simply put, most foods marketed on TV to kids are \"Whoa\" foods. Companies may be reducing the amount of sugar or sodium in their products, or shaving down portion sizes, but they're still not promoting nutrient-dense \"Go\" foods.\u003c/p>\n\u003cp>The CFBAI's Elaine Kolish takes issue with this evaluation. She says the Go/Slow/Whoa system is flawed, and argues that contrary to what the study finds, \"progress under the Children's Food and Beverage Advertising Initiative has been substantial.\"\u003c/p>\n\u003cp>She points to cereals, one of the foods most frequently advertised to kids.\u003c/p>\n\u003cp>\"Before our program started, some cereals had as much as 15 grams of sugar per serving. To be advertised to children, they now can have no more than 10 grams of sugar, and many have even less. At the same time, their whole grain content has gone up,\" Kolish wrote in a statement to \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a>.\u003c/p>\n\u003cp>So, do these changes give the industry credibility in arguing that it has met its goal to only advertise \"better-for-you foods\" to children, as the initiative \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/about-the-initiative/\" target=\"_blank\">pledged\u003c/a> to do in its mission statement?\u003c/p>\n\u003cp>In Kunkel's opinion, the answer is no: \"There's a disconnect between what they say they're doing and what the study finds,\" he tells The Salt.\u003c/p>\n\u003cp>The companies participating in CFBAI \"have very self-interested definitions of what constitutes a healthy food,\" he argues.\u003c/p>\n\u003cp>In other words, if you can call a food \u003cem>better-for-you\u003c/em> because it contains a bit less sugar, this may be letting the industry off the hook a little too easily. At a time when Americans are being told to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">limit sugar to fewer than 10 percent of daily calories\u003c/a>, and fill half of our plates — at every meal — with fruits and vegetables, it's clear that the ideal pattern of eating doesn't line up with what's being advertised on TV. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's not hard to connect the dots between what kids see on TV and what they eat. Advertising works.\u003c/p>\n\u003cp>And researchers have \u003ca href=\"http://www.iom.edu/Reports/2005/Food-Marketing-to-Children-and-Youth-Threat-or-Opportunity.aspx\" target=\"_blank\">documented\u003c/a> that marketing practices that push items like sugary cereals, salted snacks and fast food put children's long-term health at risk, by promoting unhealthy eating habits.\u003c/p>\n\u003cp>But shifting marketing away from products high in salt, sugar and fat — as the \u003ca href=\"http://www.iom.edu/\">Institute of Medicine of the National Academies\u003c/a> urged back in 2006 — has proven to be a tough challenge.\u003c/p>\n\u003cp>The food industry has been policing itself on this front. Through a collaborative known as the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\" target=\"_blank\">Children's Food and Beverage Advertising Initiative\u003c/a>, which was launched at the end of 2006, companies pledged to cut back on marketing unhealthy foods to children under 12.\u003c/p>\n\u003cp>Lots of the biggest names in food are part of this initiative: from Kraft Foods and Kellogg to McDonald's USA and The Coca-Cola Company. And from their perspective, there's been lots of progress.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The foods being advertised to kids are healthier than ever,\" Elaine Kolish, the director of the industry's initiative, wrote to us in an email. And as \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00095-1/abstract\" target=\"_blank\">research\u003c/a> published this week in the \u003cem>American Journal of Preventive Medicine\u003c/em> concludes, the companies have indeed met their targets.\u003c/p>\n\u003cp>For instance, Kellogg pledged that all child-targeted food ads would feature foods that contain no more than 200 calories, 2 grams of saturated fat and 12 grams of added sugar per serving. According to the new study, this promise has been kept. \"Examination of compliance with industry self-regulation revealed complete conformity with company pledges,\" the study concludes.\u003c/p>\n\u003cp>But it's too soon to give the industry a congratulatory high-five, according to \u003ca href=\"http://comm.arizona.edu/user/dale-kunkel\">Dale Kunkel\u003c/a>, a professor emeritus of communications at the University of Arizona and one of the authors of the study.\u003c/p>\n\u003cp>He tells us that the companies' efforts \u003cem>\u003c/em> \"have barely moved the needle in terms of shifting food advertising to children to genuinely healthy products.\"\u003c/p>\n\u003cp>Kunkel and his co-authors used a \u003ca href=\"http://www.nhlbi.nih.gov/health/educational/wecan/eat-right/choosing-foods.htm\" target=\"_blank\">food-grading system\u003c/a> known as \"Go\" (good to eat every day), \"Slow\" (good to eat a few times a week) and \"Whoa\" (eat only on occasion) to evaluate the kinds of foods advertised to kids.\u003c/p>\n\u003cp>Their analysis shows that in 2013, 75 percent of food ads targeted toward children by companies participating in the initiative \"promoted products in the poorest nutritional category.\"\u003c/p>\n\u003cp>Simply put, most foods marketed on TV to kids are \"Whoa\" foods. Companies may be reducing the amount of sugar or sodium in their products, or shaving down portion sizes, but they're still not promoting nutrient-dense \"Go\" foods.\u003c/p>\n\u003cp>The CFBAI's Elaine Kolish takes issue with this evaluation. She says the Go/Slow/Whoa system is flawed, and argues that contrary to what the study finds, \"progress under the Children's Food and Beverage Advertising Initiative has been substantial.\"\u003c/p>\n\u003cp>She points to cereals, one of the foods most frequently advertised to kids.\u003c/p>\n\u003cp>\"Before our program started, some cereals had as much as 15 grams of sugar per serving. To be advertised to children, they now can have no more than 10 grams of sugar, and many have even less. At the same time, their whole grain content has gone up,\" Kolish wrote in a statement to \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a>.\u003c/p>\n\u003cp>So, do these changes give the industry credibility in arguing that it has met its goal to only advertise \"better-for-you foods\" to children, as the initiative \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/about-the-initiative/\" target=\"_blank\">pledged\u003c/a> to do in its mission statement?\u003c/p>\n\u003cp>In Kunkel's opinion, the answer is no: \"There's a disconnect between what they say they're doing and what the study finds,\" he tells The Salt.\u003c/p>\n\u003cp>The companies participating in CFBAI \"have very self-interested definitions of what constitutes a healthy food,\" he argues.\u003c/p>\n\u003cp>In other words, if you can call a food \u003cem>better-for-you\u003c/em> because it contains a bit less sugar, this may be letting the industry off the hook a little too easily. At a time when Americans are being told to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">limit sugar to fewer than 10 percent of daily calories\u003c/a>, and fill half of our plates — at every meal — with fruits and vegetables, it's clear that the ideal pattern of eating doesn't line up with what's being advertised on TV. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt",
"title": "Mother’s Day Brunch Recipe: Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt",
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"content": "\u003cp>On Sunday mornings my daughter and I love to make pancakes or waffles, and I’m always trying to find ways to make them a little healthier. Not that I don’t love the occasional classic buttermilk pancake, but I find them overly sweet—more dessert than breakfast.\u003c/p>\n\u003cp>So I came up with these multigrain pancakes, and decided to serve them topped with sweet-tart fruit compote and Greek yogurt rather than pats of butter and loads of sugary maple syrup. The result is amazing. You might still feel like you are eating dessert, but you’ll probably feel an awful lot better about it.\u003c/p>\n\u003cp>If you like, swap out the rhubarb for whatever fruit is in season, but you might want to cut down on the sugar depending on the sweetness of the fruit you are using; there’s more sugar in the rhubarb compote because rhubarb is so tart. Whatever you do, choose fresh, ripe fruit that is in season for the best flavor. Strawberries, blackberries, blueberries or a mix of berries would all be great, as would chopped nectarines, peaches, apricots, or plums. You can even make an apple compote in the winter months with a pinch of cinnamon instead of the orange zest.\u003c/p>\n\u003cp>For the pancakes, experiment with more or less whole wheat flour if you like. I use a 50/50 blend, but you could try all whole wheat flour (although the result will be much more dense). You can also leave out the rolled oats and use an equivalent amount of wheat bran.\u003c/p>\n\u003cp>This recipe makes more than my 3-person family can eat in one sitting, so once we are done eating, I cook up rest of the batter and let the pancakes cool on a wire rack. Then I just package them up, separated by parchment paper, and freeze them. They make for quick and easy weekday breakfasts when my daughter is craving pancakes.\u003c/p>\n\u003cfigure id=\"attachment_95509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancake-ingredients.jpg\" alt=\"Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Multigrain Pancakes with Rhubarb-Orange Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 16 pancakes and about 1 heaping cup compote\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Rhubarb Compote\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 oz rhubarb (about 4–5 stalks), trimmed and cut into 1/4-inch slices\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Multigrain Pancakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup whole wheat flour\u003c/li>\n\u003cli>1 cup unbleached all-purpose flour\u003c/li>\n\u003cli>2/3 cup wheat bran\u003c/li>\n\u003cli>1/3 cup old-fashioned rolled oats\u003c/li>\n\u003cli>2 Tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>6 Tbsp unsalted butter, melted, plus more for cooking\u003c/li>\n\u003cli>Plain whole milk Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the rhubarb, orange zest, and sugar. Bring to a simmer over medium heat, stirring. Cook until the rhubarb softens and begins to break down, but is still slightly chunky. Set aside to cool while you make the pancakes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95524,95529,95527,95528,95525,95526\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flours, wheat bran, rolled oats, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, eggs, and butter. Pour the wet ingredients into the dry ingredients and stir to combine. Do not overmix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95512,95520,95522,95521,95519\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large nonstick frying pan over medium heat, melt a little butter. Swirl or brush the pan, then spoon in some of the batter (I tend to use a 1/4 to 1/3 cup measuring cup), creating as many pancakes that will fit but still have a little room around them to spread. Cook until little bubbles appear, then flip the cakes with a spatula. Cook until golden brown and cooked through. Keep warm in a low oven on a baking sheet while you make the rest.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95510,95507,95508,95511\"]\u003c/p>\n\u003col>\n\u003cli>When they are ready, serve them with big spoonfuls of rhubarb compote. A little dollop of yogurt is pretty awesome too.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancakes-final-overhead.jpg\" alt=\"When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "What’s a better way to celebrate mom than bringing her breakfast in bed: a big stack of deliciously healthy pancakes with homemade fruit compote and Greek yogurt. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Sunday mornings my daughter and I love to make pancakes or waffles, and I’m always trying to find ways to make them a little healthier. Not that I don’t love the occasional classic buttermilk pancake, but I find them overly sweet—more dessert than breakfast.\u003c/p>\n\u003cp>So I came up with these multigrain pancakes, and decided to serve them topped with sweet-tart fruit compote and Greek yogurt rather than pats of butter and loads of sugary maple syrup. The result is amazing. You might still feel like you are eating dessert, but you’ll probably feel an awful lot better about it.\u003c/p>\n\u003cp>If you like, swap out the rhubarb for whatever fruit is in season, but you might want to cut down on the sugar depending on the sweetness of the fruit you are using; there’s more sugar in the rhubarb compote because rhubarb is so tart. Whatever you do, choose fresh, ripe fruit that is in season for the best flavor. Strawberries, blackberries, blueberries or a mix of berries would all be great, as would chopped nectarines, peaches, apricots, or plums. You can even make an apple compote in the winter months with a pinch of cinnamon instead of the orange zest.\u003c/p>\n\u003cp>For the pancakes, experiment with more or less whole wheat flour if you like. I use a 50/50 blend, but you could try all whole wheat flour (although the result will be much more dense). You can also leave out the rolled oats and use an equivalent amount of wheat bran.\u003c/p>\n\u003cp>This recipe makes more than my 3-person family can eat in one sitting, so once we are done eating, I cook up rest of the batter and let the pancakes cool on a wire rack. Then I just package them up, separated by parchment paper, and freeze them. They make for quick and easy weekday breakfasts when my daughter is craving pancakes.\u003c/p>\n\u003cfigure id=\"attachment_95509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancake-ingredients.jpg\" alt=\"Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancake-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Multigrain Pancakes with Rhubarb-Orange Compote. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Multigrain Pancakes with Rhubarb-Orange Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 16 pancakes and about 1 heaping cup compote\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Rhubarb Compote\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12 oz rhubarb (about 4–5 stalks), trimmed and cut into 1/4-inch slices\u003c/li>\n\u003cli>Finely grated zest of 1 small orange\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Multigrain Pancakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 cup whole wheat flour\u003c/li>\n\u003cli>1 cup unbleached all-purpose flour\u003c/li>\n\u003cli>2/3 cup wheat bran\u003c/li>\n\u003cli>1/3 cup old-fashioned rolled oats\u003c/li>\n\u003cli>2 Tbsp light brown sugar\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/4 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>6 Tbsp unsalted butter, melted, plus more for cooking\u003c/li>\n\u003cli>Plain whole milk Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, stir together the rhubarb, orange zest, and sugar. Bring to a simmer over medium heat, stirring. Cook until the rhubarb softens and begins to break down, but is still slightly chunky. Set aside to cool while you make the pancakes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flours, wheat bran, rolled oats, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, milk, eggs, and butter. Pour the wet ingredients into the dry ingredients and stir to combine. Do not overmix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large nonstick frying pan over medium heat, melt a little butter. Swirl or brush the pan, then spoon in some of the batter (I tend to use a 1/4 to 1/3 cup measuring cup), creating as many pancakes that will fit but still have a little room around them to spread. Cook until little bubbles appear, then flip the cakes with a spatula. Cook until golden brown and cooked through. Keep warm in a low oven on a baking sheet while you make the rest.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>When they are ready, serve them with big spoonfuls of rhubarb compote. A little dollop of yogurt is pretty awesome too.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/pancakes-final-overhead.jpg\" alt=\"When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/pancakes-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When they are ready, serve them with big spoonfuls of rhubarb compote and a dollop of Greek yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam",
"title": "Mother’s Day Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.\u003c/p>\n\u003cp>So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)\u003c/p>\n\u003cp>If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.\u003c/p>\n\u003cp>You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.\u003c/p>\n\u003cfigure id=\"attachment_95584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam\u003c/h3>\n\u003cp>\u003cem>Makes 10–12 scones and 1 heaping cup jam\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Strawberry jam\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb fresh ripe strawberries, hulled, quartered, and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Lemon scones\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>1/2 cup chilled unsalted butter, cut into small pieces\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>2/3 cup whole milk\u003c/li>\n\u003cli>3 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the jam:\u003c/strong> Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95594,95593,95592\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To test if the jam is ready, remove the chilled saucer from the freezer. Spoon a little jam onto the saucer and let stand for 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two.\u003c/li>\n\u003cli>To store the jam, let cool completely. Transfer to a clean airtight container and store in the fridge for up to 1 month or in the freezer for up to 3 months.\u003c/li>\n\u003cli>\u003cstrong>To make the scones:\u003c/strong> Position a rack in the upper third of the oven and preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silpat. In a food processor, combine the flour, baking powder, sugar, salt, and lemon zest and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg, milk, and lemon juice until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95599,95608,95595,95600,95601\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough out onto a floured work surface. Using your hands, press out the dough to ½ inch thick. Using a 3-inch fluted biscuit cutter, cut out as many scones as you can. Gather the scraps, mash them together once more, and cut out as many scones as you can. Discard any remaining scraps.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95602,95597,95596,95604,95586,95588\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the scones to the prepared baking sheet, spacing them evenly. Bake the scones until golden, about 14 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of the strawberry jam.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to work as a professional baker quite a few years back, one of my favorite breakfasts after a night of baking up buttery croissants and rustic baguettes was a freshly baked orange-currant scone. Warm and tender, it was perfection: crunchy on the outside and moist on the inside.\u003c/p>\n\u003cp>So, when it comes to what I like to bake for my family, scones often win. They are not only delicious, but super quick and easy to make, particularly if you use the food processor. (They are also a great way to get your kids involved in the kitchen.)\u003c/p>\n\u003cp>If you know me at all, I’m a sucker for anything that contains lemon, and so this is one of my favorite recipes for scones. Tender and buttery, almost like a sweet American-style biscuit or a cakey, tender cookie—these scones are not the dense, dry wedges you might find sharing the same moniker.\u003c/p>\n\u003cp>You can serve these on their own, with a little butter or clotted cream, or if you really want to do them justice, a big heaping dollop of homemade, succulent strawberry jam. Strawberries are in season right now, so be sure to choose flavorful, fragrant berries. With just a hint of lemon, the jam really highlights the subtle lemon flavor of the scones.\u003c/p>\n\u003cfigure id=\"attachment_95584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Scone Breakfast Cookies with Quick Strawberry Jam\u003c/h3>\n\u003cp>\u003cem>Makes 10–12 scones and 1 heaping cup jam\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Strawberry jam\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb fresh ripe strawberries, hulled, quartered, and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Lemon scones\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>1/2 cup chilled unsalted butter, cut into small pieces\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>2/3 cup whole milk\u003c/li>\n\u003cli>3 tbsp fresh lemon juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>To make the jam:\u003c/strong> Place a small saucer in the freezer to chill. In a small, heavy saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To test if the jam is ready, remove the chilled saucer from the freezer. Spoon a little jam onto the saucer and let stand for 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two.\u003c/li>\n\u003cli>To store the jam, let cool completely. Transfer to a clean airtight container and store in the fridge for up to 1 month or in the freezer for up to 3 months.\u003c/li>\n\u003cli>\u003cstrong>To make the scones:\u003c/strong> Position a rack in the upper third of the oven and preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper or a silpat. In a food processor, combine the flour, baking powder, sugar, salt, and lemon zest and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg, milk, and lemon juice until blended. Pour the egg mixture into the processor and pulse just until the dough comes together.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Turn the dough out onto a floured work surface. Using your hands, press out the dough to ½ inch thick. Using a 3-inch fluted biscuit cutter, cut out as many scones as you can. Gather the scraps, mash them together once more, and cut out as many scones as you can. Discard any remaining scraps.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the scones to the prepared baking sheet, spacing them evenly. Bake the scones until golden, about 14 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of the strawberry jam.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg\" alt=\"Lemon Scone Breakfast Cookies with Quick Strawberry Jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/scone-strawberry-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemon Scone Breakfast Cookies with Quick Strawberry Jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Baby-Friendly East Bay Beer & Food Spots",
"title": "5 Baby-Friendly East Bay Beer & Food Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I used to be a big fan of hitting up bars that served food on the weekends (and yes, Thursdays count as the weekend). Then motherhood happened. My husband and I did the very common I-can’t-afford-a-bigger-San-Francisco-apartment move to the East Bay. We’re in Berkeley now. It’s great. I still love SF too (and lucky for you I’m not here to make some tiresome comparisons about which side of the bay is more hip). Anyhow, back to beer and babies. I still like to go out, but bars are out of the picture for now. I know I can technically take my ten month old to any restaurant that serves beer, but sometimes I don’t want to deal with the glares when my baby starts practicing his falsetto. And he always practices his falsetto. I’d rather go somewhere baby-friendly, and close. Somewhere that actually has a diaper changing table in the women’s room, and maybe even one in the men’s room (I know, I’m asking for so much). And somewhere that has gluten-free options, because I have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\" target=\"_blank\">celiac disease\u003c/a>. These places do exist. Here’s a list of my favorite baby-and-beer-friendly locales in the East Bay:\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95425,95424,95411,95410,95412,95423\"]\u003c/p>\n\u003cp>\u003cstrong>Westbrae Biergarten\u003c/strong> is not only baby-friendly, it’s dog-friendly too, so you don’t have to choose which creature you love the most. This North Berkeley beer garden comes replete with Berkeley’s famous \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazilian Cafe\u003c/a> food truck (they have another location on University Avenue). There’s a very large play area filled with a sand pit and a bunch toys for the kiddos. Many a toddler has ingested sand here, including mine, but they live and learn. Westbrae Biergarten has revolving list of delicious beers on tap, and at least two or three different options for gluten-free cider, including Boonville-based Bite Hard Cider and Golden State Hard Cider from Sebastopol. The Brazilian cafe is famous for their tri-tip sandwiches - but their gluten-free tri-tip rice plate is a great alternative. Also delicious and gluten-free: seasoned french fries and the Flying Pigs: bacon wrapped chicken grilled on mini-skewers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">\u003cstrong>Westbrae Biergarten\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1280 Gilman St, Berkeley [\u003ca href=\"http://goo.gl/TJB651\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 647-9079\u003cbr>\n\u003cstrong>Winter Hours:\u003c/strong> Mon 11am-8pm; Tues-Sun 11am-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/westbraebeergarten\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95421,95418,95417,95420,95416,95422\"]\u003c/p>\n\u003cp>Don’t be fooled by the name, \u003cstrong>Farm Burger\u003c/strong> also has an impressive array of beer and wine. There is a great play area for the little ones with a huge chalkboard where they can practice their abstract drawing skills. Berkeley resident Erika Larsson-Hall says the food and beer are great, but she comes because her four year old son Johan plays with all the toys, and the other kids, in the play area. Translation: mommy gets to hang out with her friends without interruption. Their grass-fed hamburgers are the best I’ve tried thus far in the East Bay, plus they have gluten-free bun options. I recommend the Bibb Wedge salad with bacon and ranch dressing (minus the crispy onion rings, if you’re gluten-free). Celiac-friendly booze includes Golden State Cider from Sebastopol, plus a variety of red and white wines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmburger.net/\" target=\"_blank\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1313 9th St #130, Berkeley [\u003ca href=\"http://goo.gl/GV70cx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 705-1485\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11:30am-10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FarmBurgerBerkeleyCA\" target=\"_blank\">Farm Burger Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/farmburger\" target=\"_blank\">@farmburger\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95686,95684,95685\"]\u003c/p>\n\u003cp>There’s no age limit for kids at \u003cstrong>The New Parkway Theater’s Baby Brigade\u003c/strong> but I saw a relatively disturbing movie there called ‘Kill the Messenger,’ so I don’t think I’d want my four year old to see it. But watching a movie here with my then four-month old was awesome. He slept in my arms, I ate popcorn. Most Baby Brigade movies are PG-13 or Rated R, and they usually have two movie offerings a week. Tons of beer, wine and food, comfy couches in a dimly lit room, and nobody cares if your kid starts crying during the movie. All their beers are produced within 200 miles of Oakland, and they have a really big menu of diner foods: burgers, pastas, pizzas, nachos and more. They have a delicious gluten-free mac and cheese and the option for getting gluten-free buns for your burgers.\u003c/p>\n\u003cp>\u003ca href=\"http://thenewparkway.com/wp/?page_id=136\" target=\"_blank\">\u003cstrong>The New Parkway Theater Baby Brigade\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 474 24th St, Oakland [\u003ca href=\"http://goo.gl/VLhzhW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 658-7900\u003cbr>\n\u003cstrong>Baby Brigade Hours:\u003c/strong> 12:30pm or 1pm showing on Saturdays; 6:30pm showing most Mondays\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheNewParkway?fref=ts\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95695,95691,95692,95694,95689,95696\"]\u003c/p>\n\u003cp>If you have a kid and you like your Black and Tans, this place is a godsend. \u003cstrong>Kensington Circus Pub\u003c/strong> has a children’s play space and an impressive selection of beer. The play space includes a bunch of toys for kids to play with, and chalkboard to draw on.They have domestic beers on tap, like Trumer Pils and Boont Amber Ale, and a ton of bottled options. Gluten-free ciders include Blackthorn Apple Dry Cider and Wyders Pear Cider. The menu is your typical pub fare with things like fish and chips and hamburgers, plus a kid’s menu. I enjoy Celiac-friendly fish tacos: two sauteed tilapia tacos with fresh avocado, coleslaw, salsa, their lime-jalapeno sour cream sauce and corn tortillas. Kensington Circus Pub also has live blues, jazz and bluegrass music many evenings - their calendar of events is online.\u003c/p>\n\u003cp>\u003ca href=\"http://kensingtoncircuspub.com/\" target=\"_blank\">\u003cstrong>Kensington Circus Pub\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 389 Colusa Ave, Kensington [\u003ca href=\"http://goo.gl/Sr3Mu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 524-8814\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Thu 5:30pm-10pm; Fri-Sat 5pm-10pm; Sat-Sun 8am-2pm; Sun 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Kensington-Circus-Pub-SF-Bay-Area-CA/196317430212\" target=\"_blank\">The Kensington Circus Pub\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"95426,95414,95415,95434,95413\"]\u003c/p>\n\u003cp>Ok, this one doesn’t have a play area, but \u003cstrong>Jupiter\u003c/strong> brews twelve of their own craft beers, serves 20 or so other regional beers, and has been around practically forever. In fact, my husband took me here on our first date 10 years ago. They’re way more Celiac-friendly now: they have a delicious pomegranate cider by Two Rivers Cider, and Omission gluten-free beers. Plus there's the option of getting Oakland's amazing Mariposa gluten-free crust for your pizza (additional $4 for the crust). Their artichoke dip is the most delicious thing ever - but sadly not gluten-free (I accidentally ate it once and suffered the gastrointestinal consequences). The outdoor area is great for younger children. There are heat lamps and a nice fire pit that your kid can trip out on from a safe distance so that he stops have a crying fit (yes, I’m describing my Saturday last week). Jupiter also has live outdoor shows - the schedule is on their website.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">\u003cstrong>Jupiter\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2181 Shattuck Ave, Berkeley [\u003ca href=\"http://goo.gl/T1Dj9N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 843-8277\u003cbr>\n\u003cstrong>Bar Hours:\u003c/strong> Mon-Thurs 11:30am–1am; Fri 11:30am –1:30am; Sat 12:00pm –1:30am; Sun 12:00pm-12:00am; Kitchen Hours: Mon-Thurs, 11:30am–11pm; Fri 11:30am –12am; Sat 12pm–11pm; Sun 12pm–10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JupiterBerkeley\" target=\"_blank\">Jupiter Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jupiterberkeley\" target=\"_blank\">@jupiterberkeley\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\n",
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"excerpt": "Parenthood does not have to inhibit you from enjoying an evening out having a beer and some good food with your family and friends. Here are some baby-friendly spots in the East Bay where you can feel comfortable when your baby starts practicing his falsetto.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I used to be a big fan of hitting up bars that served food on the weekends (and yes, Thursdays count as the weekend). Then motherhood happened. My husband and I did the very common I-can’t-afford-a-bigger-San-Francisco-apartment move to the East Bay. We’re in Berkeley now. It’s great. I still love SF too (and lucky for you I’m not here to make some tiresome comparisons about which side of the bay is more hip). Anyhow, back to beer and babies. I still like to go out, but bars are out of the picture for now. I know I can technically take my ten month old to any restaurant that serves beer, but sometimes I don’t want to deal with the glares when my baby starts practicing his falsetto. And he always practices his falsetto. I’d rather go somewhere baby-friendly, and close. Somewhere that actually has a diaper changing table in the women’s room, and maybe even one in the men’s room (I know, I’m asking for so much). And somewhere that has gluten-free options, because I have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\" target=\"_blank\">celiac disease\u003c/a>. These places do exist. Here’s a list of my favorite baby-and-beer-friendly locales in the East Bay:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Westbrae Biergarten\u003c/strong> is not only baby-friendly, it’s dog-friendly too, so you don’t have to choose which creature you love the most. This North Berkeley beer garden comes replete with Berkeley’s famous \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazilian Cafe\u003c/a> food truck (they have another location on University Avenue). There’s a very large play area filled with a sand pit and a bunch toys for the kiddos. Many a toddler has ingested sand here, including mine, but they live and learn. Westbrae Biergarten has revolving list of delicious beers on tap, and at least two or three different options for gluten-free cider, including Boonville-based Bite Hard Cider and Golden State Hard Cider from Sebastopol. The Brazilian cafe is famous for their tri-tip sandwiches - but their gluten-free tri-tip rice plate is a great alternative. Also delicious and gluten-free: seasoned french fries and the Flying Pigs: bacon wrapped chicken grilled on mini-skewers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">\u003cstrong>Westbrae Biergarten\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1280 Gilman St, Berkeley [\u003ca href=\"http://goo.gl/TJB651\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 647-9079\u003cbr>\n\u003cstrong>Winter Hours:\u003c/strong> Mon 11am-8pm; Tues-Sun 11am-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/westbraebeergarten\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t be fooled by the name, \u003cstrong>Farm Burger\u003c/strong> also has an impressive array of beer and wine. There is a great play area for the little ones with a huge chalkboard where they can practice their abstract drawing skills. Berkeley resident Erika Larsson-Hall says the food and beer are great, but she comes because her four year old son Johan plays with all the toys, and the other kids, in the play area. Translation: mommy gets to hang out with her friends without interruption. Their grass-fed hamburgers are the best I’ve tried thus far in the East Bay, plus they have gluten-free bun options. I recommend the Bibb Wedge salad with bacon and ranch dressing (minus the crispy onion rings, if you’re gluten-free). Celiac-friendly booze includes Golden State Cider from Sebastopol, plus a variety of red and white wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmburger.net/\" target=\"_blank\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1313 9th St #130, Berkeley [\u003ca href=\"http://goo.gl/GV70cx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 705-1485\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11:30am-10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FarmBurgerBerkeleyCA\" target=\"_blank\">Farm Burger Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/farmburger\" target=\"_blank\">@farmburger\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s no age limit for kids at \u003cstrong>The New Parkway Theater’s Baby Brigade\u003c/strong> but I saw a relatively disturbing movie there called ‘Kill the Messenger,’ so I don’t think I’d want my four year old to see it. But watching a movie here with my then four-month old was awesome. He slept in my arms, I ate popcorn. Most Baby Brigade movies are PG-13 or Rated R, and they usually have two movie offerings a week. Tons of beer, wine and food, comfy couches in a dimly lit room, and nobody cares if your kid starts crying during the movie. All their beers are produced within 200 miles of Oakland, and they have a really big menu of diner foods: burgers, pastas, pizzas, nachos and more. They have a delicious gluten-free mac and cheese and the option for getting gluten-free buns for your burgers.\u003c/p>\n\u003cp>\u003ca href=\"http://thenewparkway.com/wp/?page_id=136\" target=\"_blank\">\u003cstrong>The New Parkway Theater Baby Brigade\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 474 24th St, Oakland [\u003ca href=\"http://goo.gl/VLhzhW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 658-7900\u003cbr>\n\u003cstrong>Baby Brigade Hours:\u003c/strong> 12:30pm or 1pm showing on Saturdays; 6:30pm showing most Mondays\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheNewParkway?fref=ts\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have a kid and you like your Black and Tans, this place is a godsend. \u003cstrong>Kensington Circus Pub\u003c/strong> has a children’s play space and an impressive selection of beer. The play space includes a bunch of toys for kids to play with, and chalkboard to draw on.They have domestic beers on tap, like Trumer Pils and Boont Amber Ale, and a ton of bottled options. Gluten-free ciders include Blackthorn Apple Dry Cider and Wyders Pear Cider. The menu is your typical pub fare with things like fish and chips and hamburgers, plus a kid’s menu. I enjoy Celiac-friendly fish tacos: two sauteed tilapia tacos with fresh avocado, coleslaw, salsa, their lime-jalapeno sour cream sauce and corn tortillas. Kensington Circus Pub also has live blues, jazz and bluegrass music many evenings - their calendar of events is online.\u003c/p>\n\u003cp>\u003ca href=\"http://kensingtoncircuspub.com/\" target=\"_blank\">\u003cstrong>Kensington Circus Pub\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 389 Colusa Ave, Kensington [\u003ca href=\"http://goo.gl/Sr3Mu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 524-8814\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Thu 5:30pm-10pm; Fri-Sat 5pm-10pm; Sat-Sun 8am-2pm; Sun 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Kensington-Circus-Pub-SF-Bay-Area-CA/196317430212\" target=\"_blank\">The Kensington Circus Pub\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ok, this one doesn’t have a play area, but \u003cstrong>Jupiter\u003c/strong> brews twelve of their own craft beers, serves 20 or so other regional beers, and has been around practically forever. In fact, my husband took me here on our first date 10 years ago. They’re way more Celiac-friendly now: they have a delicious pomegranate cider by Two Rivers Cider, and Omission gluten-free beers. Plus there's the option of getting Oakland's amazing Mariposa gluten-free crust for your pizza (additional $4 for the crust). Their artichoke dip is the most delicious thing ever - but sadly not gluten-free (I accidentally ate it once and suffered the gastrointestinal consequences). The outdoor area is great for younger children. There are heat lamps and a nice fire pit that your kid can trip out on from a safe distance so that he stops have a crying fit (yes, I’m describing my Saturday last week). Jupiter also has live outdoor shows - the schedule is on their website.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">\u003cstrong>Jupiter\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2181 Shattuck Ave, Berkeley [\u003ca href=\"http://goo.gl/T1Dj9N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 843-8277\u003cbr>\n\u003cstrong>Bar Hours:\u003c/strong> Mon-Thurs 11:30am–1am; Fri 11:30am –1:30am; Sat 12:00pm –1:30am; Sun 12:00pm-12:00am; Kitchen Hours: Mon-Thurs, 11:30am–11pm; Fri 11:30am –12am; Sat 12pm–11pm; Sun 12pm–10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JupiterBerkeley\" target=\"_blank\">Jupiter Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jupiterberkeley\" target=\"_blank\">@jupiterberkeley\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lunar New Year Memories with StoryCorps",
"title": "Lunar New Year Memories with StoryCorps",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93358\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\" alt=\"Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\" width=\"1050\" height=\"823\" class=\"size-full wp-image-93358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-320x251.jpg 320w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\u003c/figcaption>\u003c/figure>\n\u003cp>By Momo Chang, \u003ca href=\"http://caamedia.org/blog/2015/02/18/lunar-new-year-memories-with-storycorps/\" target=\"_blank\">CAAM\u003c/a> (2/18/15)\u003c/p>\n\u003cp>The \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> (CAAM) partnered with \u003ca href=\"http://storycorps.org/\" target=\"_blank\">StoryCorps\u003c/a> in San Francisco to create the first recordings dedicated to the Lunar New Year. You’ll hear Jenny (My-Viet) Phu and her parents, Frank (Dieu Tho) Phu and Jacqueline (Thanh La) Phu, who are from Vietnam and Alice Wong with her mother Bobby Hiuwan Wong.\u003c/p>\n\u003cp>For many Chinese, Vietnamese, Koreans and others who celebrate the Lunar New Year, this is the biggest holiday involving a feast for the family.\u003c/p>\n\u003ch3>Bobby Wong talks about one of her favorite dishes and traditions during Lunar New Year: “money dumplings.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820141&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_93357\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\" alt=\"Alice Wong with her mother, Bobbie, in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Wong with her mother, Bobby Hiuwan Wong, in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93356\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\" alt=\"Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003ch3>Frank Phu remembers the sounds of firecrackers during Tet in Vietnam.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820354&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Jacqueline and Jenny Phu talks about cooking for their ancestors.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820488&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>New Year, New Beginning – “We transform the whole person from the bad to the good.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820438&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Pork and steamed bamboo shoots spring rolls.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820310&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Interviews recorded at StoryCorps in San Francisco. Audio edited by Davin Agatep.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93358\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\" alt=\"Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\" width=\"1050\" height=\"823\" class=\"size-full wp-image-93358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-320x251.jpg 320w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\u003c/figcaption>\u003c/figure>\n\u003cp>By Momo Chang, \u003ca href=\"http://caamedia.org/blog/2015/02/18/lunar-new-year-memories-with-storycorps/\" target=\"_blank\">CAAM\u003c/a> (2/18/15)\u003c/p>\n\u003cp>The \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> (CAAM) partnered with \u003ca href=\"http://storycorps.org/\" target=\"_blank\">StoryCorps\u003c/a> in San Francisco to create the first recordings dedicated to the Lunar New Year. You’ll hear Jenny (My-Viet) Phu and her parents, Frank (Dieu Tho) Phu and Jacqueline (Thanh La) Phu, who are from Vietnam and Alice Wong with her mother Bobby Hiuwan Wong.\u003c/p>\n\u003cp>For many Chinese, Vietnamese, Koreans and others who celebrate the Lunar New Year, this is the biggest holiday involving a feast for the family.\u003c/p>\n\u003ch3>Bobby Wong talks about one of her favorite dishes and traditions during Lunar New Year: “money dumplings.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820141&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_93357\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\" alt=\"Alice Wong with her mother, Bobbie, in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Wong with her mother, Bobby Hiuwan Wong, in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93356\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\" alt=\"Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003ch3>Frank Phu remembers the sounds of firecrackers during Tet in Vietnam.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820354&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Jacqueline and Jenny Phu talks about cooking for their ancestors.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820488&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>New Year, New Beginning – “We transform the whole person from the bad to the good.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820438&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Pork and steamed bamboo shoots spring rolls.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820310&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
"title": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.",
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"description": "Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.",
"title": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches | KQED",
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"headline": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
"datePublished": "2015-02-12T12:45:43-08:00",
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"source": "Valentine's Day Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark",
"title": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92875,92877,92879,92882,92878,92881,92866,92880\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.",
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"title": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark | KQED",
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"headline": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Year's Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs",
"title": "New Year's Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Double chocolate pudding puffs. Just stop what you are doing and imagine a thin, slightly crisp, tender shell enveloping rich, smooth, creamy homemade chocolate pudding. Really, envision this for a moment. I don’t know about you but my mouth is watering. And if you are an avowed chocolate-lover, you should listen up.\u003c/p>\n\u003cp>These little delectable balls of heaven might seem like a lot of work, but they are not hard and everything--yes, everything--can be made in advance and put together easily at the last minute (or a few hours ahead of time). \u003c/p>\n\u003cp>Made from dough called pâte à choux (little cabbage dough), this light pastry dough is used to make all sorts of goodies: profiteroles, éclairs, crullers, and gougères to name a few. My version uses good-quality cocoa powder (I used natural, not Dutch-process) in place of a little flour in the dough to give it a chocolaty edge. The dough comes together quickly, and then can be piped and baked. \u003c/p>\n\u003cp>Use a piping bag with a round or star tip or just mound the dough into a large zippered plastic bag that you’ve snipped one corner off of and pipe mounds onto the prepared sheet pan. Once in the oven, don’t open the door until at least 20 minutes into baking! The little puffs need that heat to puff up nicely. At this point, you can cool the puffs, then fill and serve, or pop them into a freezer bag and freeze them until you are ready to use them. Just defrost and crisp in the oven at 375F for 5 minutes before filling.\u003c/p>\n\u003cp>The pudding. Oh, the pudding. It’s luscious. Rich. Decadent. And you can either just sit there with a spoon and eat it right out of the saucepan or you can try to contain yourself, let it cool down, and pipe it into the puffs. Either way you will be left with a cup or so extra to do with as you may (the cook’s secret prerogative).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enjoy, chocolate lovers!\u003c/p>\n\u003cfigure id=\"attachment_91713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\" alt=\"Ingredients for Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Chocolate Pudding Puffs\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 35 to 40 puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cem>For the pudding:\u003c/em>\u003c/p>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>3 tbsp cornstarch, sifted\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3 cups whole milk\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>6 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the puffs:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>6 Tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup all-purpose flour\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/4 cup confectioners’ sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the pudding:\u003c/strong> In a saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Add 1 cup of the milk, whisking until a smooth paste forms. Slowly add the remaining milk and cream and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a whisk or heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla. Transfer to a bowl and cover with plastic wrap pressed onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight.\n\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91696,91698,91717,91748,91723,91695,91735,91722,91724\"]\u003c/p>\n\u003cli>\u003cstrong>To make the puffs:\u003c/strong> In a saucepan, combine the milk, water, butter, sugar, and salt. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91693,91725,91726\"]\u003c/p>\n\u003cli>\nTransfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Sift the cocoa over the dough and beat on medium speed until well combined. Continue to beat until the bottom of the bowl is lukewarm to the touch, about 4 minutes. Add the eggs one at a time, beating well after each addition. Occasionally scrape down the sides and bottom of the bowl with a rubber spatula. Let the dough rest for 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91727,91730,91729,91719\"]\u003c/p>\n\u003cli>Meanwhile, preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Transfer the dough to a gallon-sized Ziploc bag and snip off a bottom corner (to create a pastry bag) or use a pastry bag fitted with a plain tip. For each puff, pipe about 1 tbsp paste onto a prepared pan, forming a mound about 1 inch in diameter. Space the mounds at least 2 inches apart. Wet the tip of your finger and smooth out any top curls on the mounds.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91728,91716,91733,91734\"]\u003c/p>\n\u003cli>Bake the puffs for 10 minutes, then reduce the heat to 375°F and continue baking until golden brown, 5–10 minutes longer. Let the pastries cool completely on the pans on wire racks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91720,91711\"]\u003c/p>\n\u003cli>To serve, fit a pastry bag with a small plain or star tip. Fill the bag with the cooled pudding. Cut a small hole in the bottom of each puff then press the tip of the pastry bag through the hole and fill the puff with pudding. Repeat with the remaining puffs. Arrange the filled puffs on a platter. Dust with confectioners’ sugar and serve.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91721,91715,91699,91700,91732\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-closed2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-closed2.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Just imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enjoy, chocolate lovers!\u003c/p>\n\u003cfigure id=\"attachment_91713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-ingredients.jpg\" alt=\"Ingredients for Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Mini Chocolate Pudding Puffs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Chocolate Pudding Puffs\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 35 to 40 puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cem>For the pudding:\u003c/em>\u003c/p>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>3 tbsp cornstarch, sifted\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3 cups whole milk\u003c/li>\n\u003cli>1/3 cup whipping cream\u003c/li>\n\u003cli>6 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the puffs:\u003c/em>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>6 Tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1 tbsp sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup all-purpose flour\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/4 cup confectioners’ sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the pudding:\u003c/strong> In a saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Add 1 cup of the milk, whisking until a smooth paste forms. Slowly add the remaining milk and cream and whisk constantly until smooth. Warm the mixture over medium heat, stirring constantly with a whisk or heatproof spatula, until the pudding begins to thicken and bubble, about 6 minutes. Add the chocolate and stir until smooth. Stir in the vanilla. Transfer to a bowl and cover with plastic wrap pressed onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or, preferably, overnight.\n\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\u003cstrong>To make the puffs:\u003c/strong> In a saucepan, combine the milk, water, butter, sugar, and salt. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Meanwhile, preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Transfer the dough to a gallon-sized Ziploc bag and snip off a bottom corner (to create a pastry bag) or use a pastry bag fitted with a plain tip. For each puff, pipe about 1 tbsp paste onto a prepared pan, forming a mound about 1 inch in diameter. Space the mounds at least 2 inches apart. Wet the tip of your finger and smooth out any top curls on the mounds.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Bake the puffs for 10 minutes, then reduce the heat to 375°F and continue baking until golden brown, 5–10 minutes longer. Let the pastries cool completely on the pans on wire racks.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"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?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"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.",
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"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",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"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",
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},
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},
"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.",
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