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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/michael-krasny300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/michael-krasny300.jpg\" alt=\"\" title=\"Michael Krasny\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-14782\">\u003c/a>Marin resident \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Krasny_%28talk_show_host%29\">Michael Krasny\u003c/a>, Ph.D., is the radio host of \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">KQED's Forum\u003c/a>, a popular public affairs program that has aired mid-morning weekdays since 1993. According to \u003ca href=\"http://www.kqed.org/radio/about/staff/michael-krasny.jsp\">Krasny's bio\u003c/a>, he has \"interviewed many of the leading newsmakers and cultural icons of our time, including Saul Bellow, former President Jimmy Carter, Cesar Chavez, Noam Chomsky, Francis Crick, John Kenneth Galbraith, Newt Gingrich, Jane Goodall, V.S. Naipaul, Rosa Parks, Robert Redford, Salman Rushdie, Carl Sagan, Susan Sontag, Gloria Steinem, and Archbishop Desmond Tutu.\" Krasny is also a SFSU English professor, author (\u003ca href=\"http://www.sup.org/book.cgi?id=11707\">Off Mike: A Memoir of Talk Radio and Literary Life\u003c/a>), and has hosted and moderated for charity and corporate events. Krasny's latest book is called \u003ca href=\"http://www.amazon.com/Spiritual-Envy-Agnostics-Michael-Krasny/dp/1577319125\">Spiritual Envy: An Agnostic's Quest\u003c/a> and will be published in October; \u003ca href=\"http://jco.usfca.edu/\">Joyce Carol Oates\u003c/a> is scheduled to write the foreword.\u003c/p>\n\u003cp>\u003cstrong>Full disclosure:\u003c/strong> My husband \u003ca href=\"http://www.kqed.org/epArchive/R201005311000\">Oscar Villalon\u003c/a> has been a guest on many Forum programs, and lunches occasionally with Krasny. The radio legend agreed to share his favorite Bay Area eating spots over lunch at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> on a recent afternoon. He ate a plain burger sans toppings and a Caesar salad. The accompanying French fries remained mostly untouched by Krasny. After our lunch and talking with his wife Leslie at home, Krasny emailed over some date-night picks after getting scolded by Leslie. \"We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> (Estiatorio) and do go there not infrequently and love \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for dim sum and \u003ca href=\"http://www.mescolanza.net/\">Mescolanza\u003c/a> for Italian. I also have long enjoyed \u003ca href=\"http://www.elmansour.com/\">El Mansour\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, \u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a> and \u003ca href=\"http://www.townhallsf.com/\">Town Hall\u003c/a>.\" The Krasnys celebrated their forty-first wedding anniversary this week, are longtime Greenbrae residents, and have two daughters. When asked for the secret to staying married for so long, he said, \"I have no idea.\" \u003c/p>\n\u003cp>\u003cstrong>MICHAEL KRASNY'S FOOD PICKS\u003c/strong>\u003cbr>\nKrasny admitted his picks for the most part revolve around his stomping grounds--KQED and SFSU. Its no surprise that many of his spots reflect his week day routine of commuting to San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://goldmirrorrestaurant.com/\">The Gold Mirror Italian Restaurant\u003c/a>\u003cbr>\n800 Taraval Street (at 18th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=the+gold+mirror+800+taraval+street&sll=37.743253,-122.472292&sspn=0.002015,0.003653&gl=us&ie=UTF8&hq=the+gold+mirror+800+taraval+street&hnear=&ll=37.744793,-122.473547&spn=0.007635,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n(415) 564-0401\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch Monday-Friday: 11am to 2:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10pm\u003cbr>\nSaturday: 5pm to 10pm\u003cbr>\nSunday: 4pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"I used to eat at this Italian place with Brian Copeland, Jerry Nachman, and Bob Sarlatte. Eating there makes me think I’m in Cosa Nostra.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>\u003cbr>\n800 North Point Street (at Hyde St.) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gary+danko+800+north+point+sf+ca&sll=37.805715,-122.420654&sspn=0.102671,0.10231&ie=UTF8&hq=gary+danko&hnear=800+North+Point+St,+San+Francisco,+California+94109&ll=37.807055,-122.420611&spn=0.008053,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 749-2060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner nightly: 5:30pm to 10pm\u003cbr>\nBar Hours nightly: 5pm to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"Gary Danko is out of this world. We went there for my birthday.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796644,-122.393618&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"When my daughters asked where to go for Father's Day, I picked The Slanted Door. I just love the food there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://doubleplaysf.com/\">Double Play Bar & Restaurant\u003c/a>\u003cbr>\n2401 16th Street (at Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=double+play+2401+16th+street+sf+ca&sll=37.765587,-122.410495&sspn=0.012315,0.012789&gl=us&ie=UTF8&hq=double+play&hnear=2401+16th+St,+San+Francisco,+California+94110&ll=37.766983,-122.410505&spn=0.008057,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 621-9859\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 7am to 8pm or later, depending on number of customers\u003cbr>\nSaturday-Sunday: 8am to 8pm or later, depending on number of customers\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"It’s like a little museum. I usually order chicken or sausage.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.streetonpolk.com/\">The Street Restaurant\u003c/a>\u003cbr>\n2141 Polk Street (at Vallejo Street) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&ie=UTF8&q=2141+polk+Street+restaurant+san+francisco+ca&fb=1&gl=us&hq=2141+polk+Street+restaurant&hnear=San+Francisco,+CA&view=map&cid=13620593130905760714&ved=0CFQQpQY&ei=Q3cqTIr_KamyoATGyJTLCQ&ll=37.797543,-122.422071&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 775-1055\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Sunday: 5:30pm to 2am \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"They have awfully good food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lakesidecafesf.com/\">Lakeside Café\u003c/a>\u003cbr>\n2529 Ocean Avenue (near Junipero Serra Boulevard) \u003ca href=\"http://maps.google.com/maps?q=lakeside+cafe+sf+ca&oe=utf-8&client=firefox-a&ie=UTF8&ei=3ncqTJCLLJWjnQeQ1InWDg&ved=0CA0Q_AU&hq=lakeside+cafe&hnear=San+Francisco,+California&ll=37.753615,-122.472839&spn=0.128938,0.233803&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 337-0359\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 7am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"I'll grab a BLT or something at the Lakeside Café.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing Restaurant\u003c/a>\u003cbr>\n101 Spear Street (at Mission Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=yank+sing+101+spear+street+sf+ca&sll=37.785141,-122.40609&sspn=0.049247,0.051155&ie=UTF8&hq=yank+sing&hnear=101+Spear+St,+San+Francisco,+California+94105&ll=37.793779,-122.393425&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 957-9300\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11am to 3pm\u003cbr>\nSaturday-Sunday: 10am to 4pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"Who doesn't love Yank Sing?\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yetwah.com/\">Yet Wah Restaurant\u003c/a>\u003cbr>\n2140 Clement Street (near 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Yet+Wah+Restaurant,+San+Francisco,+CA&sll=37.785141,-122.40609&sspn=0.032221,0.058451&ie=UTF8&hq=Yet+Wah+Restaurant,&hnear=San+Francisco,+California&ll=37.794186,-122.457218&spn=0.061042,0.116901&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-8040\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10am to 10pm \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.billsplace.qpg.com/\">Bill's Place\u003c/a>\u003cbr>\n2315 Clement Street (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=bill%27s+place+2315+clement+street+san+francisco+ca&sll=39.164141,-113.291016&sspn=47.213986,52.382813&ie=UTF8&hq=bill%27s+place&hnear=2315+Clement+St,+San+Francisco,+California+94121&ll=37.783231,-122.484169&spn=0.008055,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 221-5262\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Thursday: 11am to 10pm\u003cbr>\nFriday-Saturday: 11am to 11pm\u003c/p>\n\n",
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"excerpt": "Michael Krasny, the host of KQED Radio's Forum shares his favorite SF eateries on Bay Area Bites.\r\n\r\n",
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"description": "Michael Krasny, the host of KQED Radio's Forum shares his favorite SF eateries on Bay Area Bites.\r\n\r\n",
"title": "Scouting Michael Krasny's San Francisco Food Stops | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/michael-krasny300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/michael-krasny300.jpg\" alt=\"\" title=\"Michael Krasny\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-14782\">\u003c/a>Marin resident \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Krasny_%28talk_show_host%29\">Michael Krasny\u003c/a>, Ph.D., is the radio host of \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">KQED's Forum\u003c/a>, a popular public affairs program that has aired mid-morning weekdays since 1993. According to \u003ca href=\"http://www.kqed.org/radio/about/staff/michael-krasny.jsp\">Krasny's bio\u003c/a>, he has \"interviewed many of the leading newsmakers and cultural icons of our time, including Saul Bellow, former President Jimmy Carter, Cesar Chavez, Noam Chomsky, Francis Crick, John Kenneth Galbraith, Newt Gingrich, Jane Goodall, V.S. Naipaul, Rosa Parks, Robert Redford, Salman Rushdie, Carl Sagan, Susan Sontag, Gloria Steinem, and Archbishop Desmond Tutu.\" Krasny is also a SFSU English professor, author (\u003ca href=\"http://www.sup.org/book.cgi?id=11707\">Off Mike: A Memoir of Talk Radio and Literary Life\u003c/a>), and has hosted and moderated for charity and corporate events. Krasny's latest book is called \u003ca href=\"http://www.amazon.com/Spiritual-Envy-Agnostics-Michael-Krasny/dp/1577319125\">Spiritual Envy: An Agnostic's Quest\u003c/a> and will be published in October; \u003ca href=\"http://jco.usfca.edu/\">Joyce Carol Oates\u003c/a> is scheduled to write the foreword.\u003c/p>\n\u003cp>\u003cstrong>Full disclosure:\u003c/strong> My husband \u003ca href=\"http://www.kqed.org/epArchive/R201005311000\">Oscar Villalon\u003c/a> has been a guest on many Forum programs, and lunches occasionally with Krasny. The radio legend agreed to share his favorite Bay Area eating spots over lunch at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> on a recent afternoon. He ate a plain burger sans toppings and a Caesar salad. The accompanying French fries remained mostly untouched by Krasny. After our lunch and talking with his wife Leslie at home, Krasny emailed over some date-night picks after getting scolded by Leslie. \"We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> (Estiatorio) and do go there not infrequently and love \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for dim sum and \u003ca href=\"http://www.mescolanza.net/\">Mescolanza\u003c/a> for Italian. I also have long enjoyed \u003ca href=\"http://www.elmansour.com/\">El Mansour\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, \u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a> and \u003ca href=\"http://www.townhallsf.com/\">Town Hall\u003c/a>.\" The Krasnys celebrated their forty-first wedding anniversary this week, are longtime Greenbrae residents, and have two daughters. When asked for the secret to staying married for so long, he said, \"I have no idea.\" \u003c/p>\n\u003cp>\u003cstrong>MICHAEL KRASNY'S FOOD PICKS\u003c/strong>\u003cbr>\nKrasny admitted his picks for the most part revolve around his stomping grounds--KQED and SFSU. Its no surprise that many of his spots reflect his week day routine of commuting to San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://goldmirrorrestaurant.com/\">The Gold Mirror Italian Restaurant\u003c/a>\u003cbr>\n800 Taraval Street (at 18th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=the+gold+mirror+800+taraval+street&sll=37.743253,-122.472292&sspn=0.002015,0.003653&gl=us&ie=UTF8&hq=the+gold+mirror+800+taraval+street&hnear=&ll=37.744793,-122.473547&spn=0.007635,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n(415) 564-0401\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch Monday-Friday: 11am to 2:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10pm\u003cbr>\nSaturday: 5pm to 10pm\u003cbr>\nSunday: 4pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"I used to eat at this Italian place with Brian Copeland, Jerry Nachman, and Bob Sarlatte. Eating there makes me think I’m in Cosa Nostra.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>\u003cbr>\n800 North Point Street (at Hyde St.) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gary+danko+800+north+point+sf+ca&sll=37.805715,-122.420654&sspn=0.102671,0.10231&ie=UTF8&hq=gary+danko&hnear=800+North+Point+St,+San+Francisco,+California+94109&ll=37.807055,-122.420611&spn=0.008053,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 749-2060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner nightly: 5:30pm to 10pm\u003cbr>\nBar Hours nightly: 5pm to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"Gary Danko is out of this world. We went there for my birthday.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796644,-122.393618&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"When my daughters asked where to go for Father's Day, I picked The Slanted Door. I just love the food there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://doubleplaysf.com/\">Double Play Bar & Restaurant\u003c/a>\u003cbr>\n2401 16th Street (at Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=double+play+2401+16th+street+sf+ca&sll=37.765587,-122.410495&sspn=0.012315,0.012789&gl=us&ie=UTF8&hq=double+play&hnear=2401+16th+St,+San+Francisco,+California+94110&ll=37.766983,-122.410505&spn=0.008057,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 621-9859\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 7am to 8pm or later, depending on number of customers\u003cbr>\nSaturday-Sunday: 8am to 8pm or later, depending on number of customers\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"It’s like a little museum. I usually order chicken or sausage.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.streetonpolk.com/\">The Street Restaurant\u003c/a>\u003cbr>\n2141 Polk Street (at Vallejo Street) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&ie=UTF8&q=2141+polk+Street+restaurant+san+francisco+ca&fb=1&gl=us&hq=2141+polk+Street+restaurant&hnear=San+Francisco,+CA&view=map&cid=13620593130905760714&ved=0CFQQpQY&ei=Q3cqTIr_KamyoATGyJTLCQ&ll=37.797543,-122.422071&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 775-1055\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Sunday: 5:30pm to 2am \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"They have awfully good food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lakesidecafesf.com/\">Lakeside Café\u003c/a>\u003cbr>\n2529 Ocean Avenue (near Junipero Serra Boulevard) \u003ca href=\"http://maps.google.com/maps?q=lakeside+cafe+sf+ca&oe=utf-8&client=firefox-a&ie=UTF8&ei=3ncqTJCLLJWjnQeQ1InWDg&ved=0CA0Q_AU&hq=lakeside+cafe&hnear=San+Francisco,+California&ll=37.753615,-122.472839&spn=0.128938,0.233803&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 337-0359\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 7am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"I'll grab a BLT or something at the Lakeside Café.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing Restaurant\u003c/a>\u003cbr>\n101 Spear Street (at Mission Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=yank+sing+101+spear+street+sf+ca&sll=37.785141,-122.40609&sspn=0.049247,0.051155&ie=UTF8&hq=yank+sing&hnear=101+Spear+St,+San+Francisco,+California+94105&ll=37.793779,-122.393425&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 957-9300\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11am to 3pm\u003cbr>\nSaturday-Sunday: 10am to 4pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"Who doesn't love Yank Sing?\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yetwah.com/\">Yet Wah Restaurant\u003c/a>\u003cbr>\n2140 Clement Street (near 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Yet+Wah+Restaurant,+San+Francisco,+CA&sll=37.785141,-122.40609&sspn=0.032221,0.058451&ie=UTF8&hq=Yet+Wah+Restaurant,&hnear=San+Francisco,+California&ll=37.794186,-122.457218&spn=0.061042,0.116901&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-8040\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10am to 10pm \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/groupshot-500.jpg\" alt=\"Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\" title=\"Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-14661\">\u003cbr>\n\u003cem>Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a>\u003cbr>\nLeslie Sbrocco and guests: Cy Musiker, KQED Radio & Bay Area Bites blogger and Jean-Charles Boisset, wine visionary; look at \"green\" trends in wine. Wineries are using updated packaging techniques and re-vamping traditional methods for serving and storing wine that bypass bottles completely and go straight to the barrel. By using modern versions of old techniques, the wine industry is joining the food movement to become more eco-friendly and sustainable.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"304\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/_8kurzWsPR4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/_8kurzWsPR4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"304\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/author/cyrus-musiker/\">Cy Musiker\u003c/a>, KQED Radio and Bay Area Bites blogger\u003cbr>\n\u003cstrong>Jean-Charles Boisset\u003c/strong>, wine visionary, President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Post:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/25/wine-on-tap/\">Wine on Tap\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11840\">\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a> is back with Bay Area Bites blogger, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> and \u003ca href=\"http://sffoodwars.com/about/\">Jeannie Choe\u003c/a>, creator of the \u003ca href=\"http://sffoodwars.com/\">San Francisco Food Wars\u003c/a> -- a local competition where seasoned chefs and home cooks alike compete for prizes and the title of SF Food Wars champion. In the latest round...\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Who can make the ultimate chocolate chip cookie\u003c/a>? \u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bay Area Bites\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Food and Wine This Week\u003c/strong> \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226556/e\">SF Food Wars on Food & Wine This Week\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/sffoodwars\">@sffoodwars\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500-nocookies1.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11843\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/group-500a.jpg\" alt=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" title=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10970\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year Feast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/26/lunar-new-year-sweet-rice-dumplings/\">Lunar New Year Sweet Rice Dumplings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings (Jiao Zi)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/lickmyspoon\">Stephanie Im\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Bay Area Bites bloggers, Thy Tran and Stephanie Im join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/group-500a.jpg\" alt=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" title=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10970\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year Feast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/26/lunar-new-year-sweet-rice-dumplings/\">Lunar New Year Sweet Rice Dumplings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings (Jiao Zi)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/lickmyspoon\">Stephanie Im\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Lunar New Year Sweet Rice Dumplings",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. ",
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"description": "In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. ",
"title": "Lunar New Year Sweet Rice Dumplings | KQED",
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"slug": "lunar-new-year-sweet-rice-dumplings",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"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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"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",
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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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},
"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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},
"reveal": {
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