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"content": "\u003cp>I never mean for it to happen. I make enough pasta for two meals, and the idea is, I’ll eat half the bowl, and save the rest for tomorrow. What happens is, I’m watching TV, and then at some point, I look down and realize I ate everything. I also notice I can barely breathe because I ate too much. “I can’t do this again!” I tell myself. Of course, it happens again.\u003c/p>\n\u003cp>It’s funny, but I’m really troubled about my lack of control. Why can’t I will myself to eat just enough and no more? What does it say about me that I can’t? How can I change my relationship with food?\u003c/p>\n\u003cp>Of all the Food & Spirituality stories I’m producing for KQED News this fall, the feature on \u003ca href=\"https://soundcloud.com/rmyrow/the-science-and-practice-of\" target=\"_blank\" rel=\"noopener noreferrer\">Mindful Eating\u003c/a> hits closest to home. While I’m not a Buddhist, I genuinely believe that distress is an invitation to pay attention, and then engage.\u003c/p>\n\u003cfigure id=\"attachment_71684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\">\u003cimg class=\"size-full wp-image-71684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\" alt=\"At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So, earlier this year I went to \u003ca href=\"http://www.spiritrock.org\">Spirit Rock Meditation Center\u003c/a> in Marin for a retreat called “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Of all the Mindful Eating retreats in the Bay Area -- and you know there are a lot -- this particular one caught my eye because it featured three experts, each in a different field: psychology, biology, and Buddhism.\u003c/p>\n\u003cp>\u003ca href=\"http://inspirecoaching.vpweb.com/About-Us.html\">Andrea Lieberstein\u003c/a> was the lead teacher. She trains people in Mindful Eating in her private practice, and directs Mind, Body, Spirit Programs at \u003ca href=\"https://healthy.kaiserpermanente.org/health/care/!ut/p/c4/LYtLDsIgFEXX4gLI46UWqLOKdQMOFGcvlLSk_NIS168k5o7Oybnwht8SffxC1edEAV5gbE7VpXqxgY6Dza6SD_Bs5VYejna7gmlUdloigUmZWbKra-7_9TOYXqIaeq0Zv3aCIU7IBpQT02oUQnLk59sdSoyqi-PpCySeYu8!/\">Kaiser Permanente San Francisco\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“Eating is a wonderful tool to awaken,” she tells the class of about 100 people; “To remember who we are, to remember our connection with all of life.\"\u003c/p>\u003c/blockquote>\n\u003cp>That is not, of course, what I use eating for. I use it to feel relief from hunger. I use it to bury boredom, and stave off exhaustion. I use it because it’s readily available, and legal. Even when I’m being a good girl and passing up the mango ice cream pops in the freezer...you should see the way I eat frozen blueberries. It’s compulsive. I don’t stop till I get to the bottom of the plastic clam shell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lieberstein is a registered dietitian nutritionist as well as a mindfulness-based coach, but she says the practice of mindfulness does not require following a particular diet. It includes being knowledgeable about healthy eating and choosing to eat in a way that makes sense for you.The key is training yourself to be conscious about eating.\u003c/p>\n\u003cp>Turn off the TV set. Put away the \u003ca href=\"http://www.newyorker.com/\">New Yorker\u003c/a> magazine. Sit with your food. Appreciate the journey it took to get to your table. Appreciate its color, smell, texture, taste. Be in the proverbial moment.\u003c/p>\n\u003cblockquote>\u003cp>\"In slowing down,\" Lieberstein says, \"There's more space. We touch that place of inner wisdom, where we're not at the mercy of the automaticity of all our habits and our thoughts and our beliefs. We can pause and notice that impulse to eat -- and in that space, make a different choice.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71688\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\">\u003cimg class=\"size-full wp-image-71688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\" alt=\"Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lieberstein has the class conduct an experiment. Attendants pass out \u003ca href=\"http://www.dovechocolate.com/product/listing?c_id=2\">Dove chocolate squares\u003c/a>. We’re encouraged to take two or three. We draw out the moment as long as possible, until every cell in our bodies is focused on the promise of chocolate.\u003c/p>\n\u003cp>“And then,” Leiberstein intones, “Slowly begin to bite into it, noticing the flavor, the taste of that first bite.”\u003c/p>\n\u003cp>It’s like...a nuclear explosion, the most satisfying experience imaginable...rich, silky...just like the commercial promises.\u003c/p>\n\u003cp>Then we’re invited to have a second square.\u003c/p>\n\u003cp>It’s the same chocolate, but the intensity of the satisfaction is...weaker. I suddenly realize that I could have been just as happy eating one chocolate. If you’re really paying attention as you eat, you enjoy it more. It satisfies earlier in the process.\u003c/p>\n\u003cp>Also, my brain has registered that I’ve had enough. So says \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychology researcher at UC San Francisco.\u003c/p>\n\u003cblockquote>\u003cp>“When we are splitting our attention, which is what we do most of the time, we’re reading something while we’re eating or we’re walking or talking or driving, that is automatic attention. That is, we’re giving very little attention to the experience of eating. That also means that eating is not being registered in our satiety center, our reward center. It’s just automatic behavior that is often leading to excess calories.”\u003c/p>\u003c/blockquote>\n\u003cp>Sound familiar?\u003c/p>\n\u003cp>But there’s another driver, another reason food is so compulsive for many of us is its connection with our reward center. “We are hardwired to have many, many triggers to eat, just to make sure we get enough to survive,” Epel says.\u003c/p>\n\u003cblockquote>\u003cp>“The pleasure center in the brain is one of the most powerful motivators of human behavior. We do things to stimulate that center and get dopamine, and that includes sex, drugs, love, and highly palatable food.”\u003c/p>\u003c/blockquote>\n\u003cp>“Highly palatable” is science-speak for sugar, fat and salt. Why doesn’t will power work? Because you’re fighting your hard-wiring. This is a core truth employed by processed food makers with their legions of scientists in white lab coats -- but also home cooks with an apple pie in the oven: sugar, fat and salt entice and satisfy humans like nothing else.\u003c/p>\n\u003cp>It doesn’t help that we’re surrounded by an embarrassment of riches on that score. Whether it’s a Big Mac you crave or a clever cocktail at your favorite SOMA bar, temptation is all around. “We are not in full control of our behavior, as much as we think we are,\" Epel says. \"And until we realize that as a society we’re kind of screwed because we don’t do anything to help our environment support us in a healthy lifestyle, meeting our goals.”\u003c/p>\n\u003cp>There’s a third major driver feeding our drive to over-eat: chronic stress. That's because anything that draws on your body’s resources sends a signal to the brain, and the brain wants to restore balance to the system, so it tells you to eat. It also rewards you for obeying. Have you noticed what happens after you eat? You feel a mild rush of \u003ca href=\"http://en.wikipedia.org/wiki/Endorphins\">endorphins\u003c/a>. Your shoulders drop. You calm down. You might even feel compelled to nap.\u003c/p>\n\u003cp>Epel says “Eating improves mood in all of our studies.\" Your body knows this whether you're aware of it consciously or not. \"When we feel negative emotions, our immediate response is to get rid of them, and eating is the easiest, often most accessible, quickest way.”\u003c/p>\n\u003cp>Let’s try another experiment. Don’t think about the ice cream in your freezer right now. How’s that working for you? “Suppression actually causes more anxiety and depression,” Epel says.\u003c/p>\n\u003cp>This is a powerful, sophisticated system of signals. You think you’re going to off-set it with a little will power? As Epel says in this TED talk, \"We have vastly overestimated our ability to control conscious behavior.\"\u003cbr>\n[youtube //www.youtube.com/watch?v=UhfXa6IaY5U]\u003cbr>\nThis is where Buddhism comes in -- a practice designed to help us grapple with desire. Long before anybody conducted a scientific test, Buddhists have been trying to come to terms with the human condition by cultivating habits that encourage us to a) witness our experience dispassionately; b) cultivate compassion for ourselves and others; and c) challenge ourselves to move toward a more harmonious way of being.\u003c/p>\n\u003cp>The Venerable \u003ca href=\"http://www.spiritrock.org/InstructorDetails?calendarinstructorid=185112\">Jampa Sangmo\u003c/a> is a Tibetan buddhist nun in the \u003ca href=\"http://www.jangchuplamrim.org/jangchup-lamrim/gelug-tradition/\">Gelugpa\u003c/a> tradition, the same one followed by the Dalai Lama.\u003c/p>\n\u003cblockquote>\u003cp>“I love that science has discovered what the Buddha discovered almost 2,600 years ago, that we awaken to what really is,” she tells the class.\u003c/p>\u003c/blockquote>\n\u003cp>You could also say the best way to displace the compulsion to over-eat is with a new habit: meditation.\u003c/p>\n\u003cp>“The first thing we find is it is so busy, right? The mind will wander to the future and the past. It will wander to your physical sensations. But then...you awaken to the present moment.”\u003c/p>\n\u003cfigure id=\"attachment_71703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\">\u003cimg class=\"size-full wp-image-71703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\" alt=\"The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Science tells us that feeling full is a relatively weak signal, but if you pay more attention, if you \u003cem>savor\u003c/em> more, you encourage your brain to recalibrate the way it responds to food.\u003c/p>\n\u003cp>Changing the way I eat turns out to be about changing the way I live, making life itself the meditation. This is not going to be easy, but given how central food is to my experience, isn't the challenge worth it? Now, to make some \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/08/pasta-puttanesca/\">Pasta Puttanesca\u003c/a> and repeat the test...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sampler Platter of Places Offering Mindful Eating Sessions in California:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://inspirecoaching.vpweb.com/Program-Schedules.html\">Andrea Lieberstein - Inspire Coaching - Retreat Schedule\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.medicinebuddha.org/\">Land of Medicine Buddha\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vajrapani.org/\">Vajrapani Institute\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://gyalwagyatso.org/\">Ocean of Compassion Buddhist Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.esalen.org/\">Esalen Institute\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I never mean for it to happen. I make enough pasta for two meals, and the idea is, I’ll eat half the bowl, and save the rest for tomorrow. What happens is, I’m watching TV, and then at some point, I look down and realize I ate everything. I also notice I can barely breathe because I ate too much. “I can’t do this again!” I tell myself. Of course, it happens again.\u003c/p>\n\u003cp>It’s funny, but I’m really troubled about my lack of control. Why can’t I will myself to eat just enough and no more? What does it say about me that I can’t? How can I change my relationship with food?\u003c/p>\n\u003cp>Of all the Food & Spirituality stories I’m producing for KQED News this fall, the feature on \u003ca href=\"https://soundcloud.com/rmyrow/the-science-and-practice-of\" target=\"_blank\" rel=\"noopener noreferrer\">Mindful Eating\u003c/a> hits closest to home. While I’m not a Buddhist, I genuinely believe that distress is an invitation to pay attention, and then engage.\u003c/p>\n\u003cfigure id=\"attachment_71684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\">\u003cimg class=\"size-full wp-image-71684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/meditation-hall-fruit-nuts600.jpg\" alt=\"At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Spirit Rock Meditation Center for “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So, earlier this year I went to \u003ca href=\"http://www.spiritrock.org\">Spirit Rock Meditation Center\u003c/a> in Marin for a retreat called “Mindful Eating; Mindful Body: The Science and Practice of Mindful Eating.” Of all the Mindful Eating retreats in the Bay Area -- and you know there are a lot -- this particular one caught my eye because it featured three experts, each in a different field: psychology, biology, and Buddhism.\u003c/p>\n\u003cp>\u003ca href=\"http://inspirecoaching.vpweb.com/About-Us.html\">Andrea Lieberstein\u003c/a> was the lead teacher. She trains people in Mindful Eating in her private practice, and directs Mind, Body, Spirit Programs at \u003ca href=\"https://healthy.kaiserpermanente.org/health/care/!ut/p/c4/LYtLDsIgFEXX4gLI46UWqLOKdQMOFGcvlLSk_NIS168k5o7Oybnwht8SffxC1edEAV5gbE7VpXqxgY6Dza6SD_Bs5VYejna7gmlUdloigUmZWbKra-7_9TOYXqIaeq0Zv3aCIU7IBpQT02oUQnLk59sdSoyqi-PpCySeYu8!/\">Kaiser Permanente San Francisco\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“Eating is a wonderful tool to awaken,” she tells the class of about 100 people; “To remember who we are, to remember our connection with all of life.\"\u003c/p>\u003c/blockquote>\n\u003cp>That is not, of course, what I use eating for. I use it to feel relief from hunger. I use it to bury boredom, and stave off exhaustion. I use it because it’s readily available, and legal. Even when I’m being a good girl and passing up the mango ice cream pops in the freezer...you should see the way I eat frozen blueberries. It’s compulsive. I don’t stop till I get to the bottom of the plastic clam shell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lieberstein is a registered dietitian nutritionist as well as a mindfulness-based coach, but she says the practice of mindfulness does not require following a particular diet. It includes being knowledgeable about healthy eating and choosing to eat in a way that makes sense for you.The key is training yourself to be conscious about eating.\u003c/p>\n\u003cp>Turn off the TV set. Put away the \u003ca href=\"http://www.newyorker.com/\">New Yorker\u003c/a> magazine. Sit with your food. Appreciate the journey it took to get to your table. Appreciate its color, smell, texture, taste. Be in the proverbial moment.\u003c/p>\n\u003cblockquote>\u003cp>\"In slowing down,\" Lieberstein says, \"There's more space. We touch that place of inner wisdom, where we're not at the mercy of the automaticity of all our habits and our thoughts and our beliefs. We can pause and notice that impulse to eat -- and in that space, make a different choice.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71688\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\">\u003cimg class=\"size-full wp-image-71688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/rachael-mindful-eating600.jpg\" alt=\"Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rachael Myrow contemplates lunch at the Mindful Eating retreat at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Lieberstein has the class conduct an experiment. Attendants pass out \u003ca href=\"http://www.dovechocolate.com/product/listing?c_id=2\">Dove chocolate squares\u003c/a>. We’re encouraged to take two or three. We draw out the moment as long as possible, until every cell in our bodies is focused on the promise of chocolate.\u003c/p>\n\u003cp>“And then,” Leiberstein intones, “Slowly begin to bite into it, noticing the flavor, the taste of that first bite.”\u003c/p>\n\u003cp>It’s like...a nuclear explosion, the most satisfying experience imaginable...rich, silky...just like the commercial promises.\u003c/p>\n\u003cp>Then we’re invited to have a second square.\u003c/p>\n\u003cp>It’s the same chocolate, but the intensity of the satisfaction is...weaker. I suddenly realize that I could have been just as happy eating one chocolate. If you’re really paying attention as you eat, you enjoy it more. It satisfies earlier in the process.\u003c/p>\n\u003cp>Also, my brain has registered that I’ve had enough. So says \u003ca href=\"http://psych.ucsf.edu/faculty.aspx?id=616\">Elissa Epel\u003c/a>, a health psychology researcher at UC San Francisco.\u003c/p>\n\u003cblockquote>\u003cp>“When we are splitting our attention, which is what we do most of the time, we’re reading something while we’re eating or we’re walking or talking or driving, that is automatic attention. That is, we’re giving very little attention to the experience of eating. That also means that eating is not being registered in our satiety center, our reward center. It’s just automatic behavior that is often leading to excess calories.”\u003c/p>\u003c/blockquote>\n\u003cp>Sound familiar?\u003c/p>\n\u003cp>But there’s another driver, another reason food is so compulsive for many of us is its connection with our reward center. “We are hardwired to have many, many triggers to eat, just to make sure we get enough to survive,” Epel says.\u003c/p>\n\u003cblockquote>\u003cp>“The pleasure center in the brain is one of the most powerful motivators of human behavior. We do things to stimulate that center and get dopamine, and that includes sex, drugs, love, and highly palatable food.”\u003c/p>\u003c/blockquote>\n\u003cp>“Highly palatable” is science-speak for sugar, fat and salt. Why doesn’t will power work? Because you’re fighting your hard-wiring. This is a core truth employed by processed food makers with their legions of scientists in white lab coats -- but also home cooks with an apple pie in the oven: sugar, fat and salt entice and satisfy humans like nothing else.\u003c/p>\n\u003cp>It doesn’t help that we’re surrounded by an embarrassment of riches on that score. Whether it’s a Big Mac you crave or a clever cocktail at your favorite SOMA bar, temptation is all around. “We are not in full control of our behavior, as much as we think we are,\" Epel says. \"And until we realize that as a society we’re kind of screwed because we don’t do anything to help our environment support us in a healthy lifestyle, meeting our goals.”\u003c/p>\n\u003cp>There’s a third major driver feeding our drive to over-eat: chronic stress. That's because anything that draws on your body’s resources sends a signal to the brain, and the brain wants to restore balance to the system, so it tells you to eat. It also rewards you for obeying. Have you noticed what happens after you eat? You feel a mild rush of \u003ca href=\"http://en.wikipedia.org/wiki/Endorphins\">endorphins\u003c/a>. Your shoulders drop. You calm down. You might even feel compelled to nap.\u003c/p>\n\u003cp>Epel says “Eating improves mood in all of our studies.\" Your body knows this whether you're aware of it consciously or not. \"When we feel negative emotions, our immediate response is to get rid of them, and eating is the easiest, often most accessible, quickest way.”\u003c/p>\n\u003cp>Let’s try another experiment. Don’t think about the ice cream in your freezer right now. How’s that working for you? “Suppression actually causes more anxiety and depression,” Epel says.\u003c/p>\n\u003cp>This is a powerful, sophisticated system of signals. You think you’re going to off-set it with a little will power? As Epel says in this TED talk, \"We have vastly overestimated our ability to control conscious behavior.\"\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/UhfXa6IaY5U'\n title='//www.youtube.com/embed/UhfXa6IaY5U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nThis is where Buddhism comes in -- a practice designed to help us grapple with desire. Long before anybody conducted a scientific test, Buddhists have been trying to come to terms with the human condition by cultivating habits that encourage us to a) witness our experience dispassionately; b) cultivate compassion for ourselves and others; and c) challenge ourselves to move toward a more harmonious way of being.\u003c/p>\n\u003cp>The Venerable \u003ca href=\"http://www.spiritrock.org/InstructorDetails?calendarinstructorid=185112\">Jampa Sangmo\u003c/a> is a Tibetan buddhist nun in the \u003ca href=\"http://www.jangchuplamrim.org/jangchup-lamrim/gelug-tradition/\">Gelugpa\u003c/a> tradition, the same one followed by the Dalai Lama.\u003c/p>\n\u003cblockquote>\u003cp>“I love that science has discovered what the Buddha discovered almost 2,600 years ago, that we awaken to what really is,” she tells the class.\u003c/p>\u003c/blockquote>\n\u003cp>You could also say the best way to displace the compulsion to over-eat is with a new habit: meditation.\u003c/p>\n\u003cp>“The first thing we find is it is so busy, right? The mind will wander to the future and the past. It will wander to your physical sensations. But then...you awaken to the present moment.”\u003c/p>\n\u003cfigure id=\"attachment_71703\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\">\u003cimg class=\"size-full wp-image-71703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Jampa-Sangmo1000.jpg\" alt=\"The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Venerable Jampa Sangmo at Spirit Rock. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Science tells us that feeling full is a relatively weak signal, but if you pay more attention, if you \u003cem>savor\u003c/em> more, you encourage your brain to recalibrate the way it responds to food.\u003c/p>\n\u003cp>Changing the way I eat turns out to be about changing the way I live, making life itself the meditation. This is not going to be easy, but given how central food is to my experience, isn't the challenge worth it? Now, to make some \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/08/pasta-puttanesca/\">Pasta Puttanesca\u003c/a> and repeat the test...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sampler Platter of Places Offering Mindful Eating Sessions in California:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://inspirecoaching.vpweb.com/Program-Schedules.html\">Andrea Lieberstein - Inspire Coaching - Retreat Schedule\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.medicinebuddha.org/\">Land of Medicine Buddha\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vajrapani.org/\">Vajrapani Institute\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://gyalwagyatso.org/\">Ocean of Compassion Buddhist Center\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.esalen.org/\">Esalen Institute\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Live Sushi, Chavez Supermarket & Taqueria, Bistro Vis à Vis",
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"content": "\u003cfigure id=\"attachment_71594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eleventh episode of Season 8 airs on Thursday October 3 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9727\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9740\">Live Sushi,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9769\">Chavez Supermarket & Taqueria\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9752\">Bistro Vis à Vis\u003c/a> (Greenbrae).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma County Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=mfdNd5686EI]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Restaurants reviewed: A sushi restaurant on Mission Street in San Francisco, a Mexican supermarket & taqueria in Hayward and a restaurant in Greenbrae serving Contemporary American cuisine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eleventh episode of Season 8 airs on Thursday October 3 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9727\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9740\">Live Sushi,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9769\">Chavez Supermarket & Taqueria\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9752\">Bistro Vis à Vis\u003c/a> (Greenbrae).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma County Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mfdNd5686EI'\n title='//www.youtube.com/embed/mfdNd5686EI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple",
"title": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\" alt=\"Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shiva-Vishnu Temple in Livermore. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F113492162\">\u003c/iframe>\u003c/p>\n\u003cp>It’s hard to overstate the awe and wonder you feel turning into the parking lot of the \u003ca href=\"http://www.livermoretemple.org/hints/\">Shiva-Vishnu Temple\u003c/a>. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.\u003c/p>\n\u003cfigure id=\"attachment_71465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\" alt=\"Ceremony worshipping Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceremony worshipping Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are \u003ca href=\"http://www.usatemples.com/blog/list-of-all-hindu-temples-in-usa/\">more than 30 Hindu temples\u003c/a> in the Bay Area, and the number is \u003ca href=\"http://www.mercurynews.com/ci_18046364\">exploding\u003c/a>, along with the Asian Indian population, thanks to Silicon Valley.\u003c/p>\n\u003cfigure id=\"attachment_71473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\" alt=\"Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.\u003c/p>\n\u003cfigure id=\"attachment_71452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\" alt=\"In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-71452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71451,71455,71477,71454,71456,71476,71480,71497\"]\u003c/p>\n\u003cp>\"They are reciting the hymns when they are doing the cooking,\" \u003ca href=\"http://www.wics-ca.org/members/prabha.html\">Prabha Duneja\u003c/a> of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country. \u003c/p>\n\u003cblockquote>\u003cp>The food, she says is \"saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.\"\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71485,71479\"]\u003c/p>\n\u003cfigure id=\"attachment_71469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\" alt=\"Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Congregation participating in ritual honoring Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots -- the size of steel pan drums -- hold lentils, garbanzo bean stews, vegetable stews like \u003ca href=\"http://en.wikipedia.org/wiki/Sambar_%28dish%29\">sambar\u003c/a>, rice pilafs, and sweet (\u003ca href=\"http://reneesrecipe.wordpress.com/2011/10/02/sheera-sweetened-semolina-with-raisins-nuts/\">sheera\u003c/a>) and savory (\u003ca href=\"http://food-india.com/recipe/R026_050/R033.htm\">upama\u003c/a>) forms of cream of wheat.\u003c/p>\n\u003cblockquote>\u003cp>\"No meat can enter on the premises of the temple!\" Duneja says emphatically. \"Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.\"\u003c/p>\u003c/blockquote>\n\u003cp>So how to account for all those restaurants serving chicken vindaloo and lamb korma? Duneja cites foreign occupiers. \"India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.\" That's especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. \"Our holy books all emphasize vegetarian food.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.\u003c/p>\n\u003cfigure id=\"attachment_71470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\" alt=\"Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lord Ganesha - remover of obstacles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71460,71471,71459\"]\u003c/p>\n\u003cp>Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains \"In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.\"\u003c/p>\n\u003cp>That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of \u003cem>ladoo\u003c/em>, dough balls stuffed with coconut, cardamom and nuts.\u003c/p>\n\u003cp>But we're getting ahead of ourselves. Ladoo is dessert, and there's plenty of savory dishes to eat first.\u003c/p>\n\u003cp>Duneja notes \"Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?\"\u003c/p>\n\u003cp>Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes. Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here's a list of options to explore, and if you've already made the rounds, please feel free to recommend your favorites in the comments section!\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving both vegetarian and meat dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amber-india.com/Indian-Restaurant-Mountain-View/\">Amber India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.aslamsrasoi.com/\">Aslam's Rasoi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.breadsofindia.com/review.html\">Breads of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dosasf.com/index.php\">Dosa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lotusrestaurant.com/\">Lotus Cuisine of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.swagat.com/\">Swagat Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sansarindiancuisine.com/\">Sansar Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tajofmarin.com/\">Taj of Marin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tasteofthehimalayas.com/\">Taste of the Himalayas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vikschaatcorner.com/\">Vik’s Chaat Corner\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving only vegetarian dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mydeedees.com/\">Deedee's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kamakshiskitchen.com/\">Kamakshi's Kitchen \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/komala-vilas-sunnyvale\">Komalavilas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.krishnarestaurant-fremont.com/\">Krishna\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tirupathibhimas.us/\">Thirupathi Bhimas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udupipalace.org/\">Udupi Palace\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Livermore's Shiva-Vishnu Temple is a major touchstone for the Bay Area's growing Indian American community. Vegetarian meals are prepared weekly and offered up for free to the gods and the public. Rachael Myrow visited the temple in September, during the 10-day celebration of Lord Ganesha.",
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"description": "Livermore's Shiva-Vishnu Temple is a major touchstone for the Bay Area's growing Indian American community. Vegetarian meals are prepared weekly and offered up for free to the gods and the public. Rachael Myrow visited the temple in September, during the 10-day celebration of Lord Ganesha.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\" alt=\"Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shiva-Vishnu Temple in Livermore. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F113492162\">\u003c/iframe>\u003c/p>\n\u003cp>It’s hard to overstate the awe and wonder you feel turning into the parking lot of the \u003ca href=\"http://www.livermoretemple.org/hints/\">Shiva-Vishnu Temple\u003c/a>. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.\u003c/p>\n\u003cfigure id=\"attachment_71465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\" alt=\"Ceremony worshipping Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceremony worshipping Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are \u003ca href=\"http://www.usatemples.com/blog/list-of-all-hindu-temples-in-usa/\">more than 30 Hindu temples\u003c/a> in the Bay Area, and the number is \u003ca href=\"http://www.mercurynews.com/ci_18046364\">exploding\u003c/a>, along with the Asian Indian population, thanks to Silicon Valley.\u003c/p>\n\u003cfigure id=\"attachment_71473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\" alt=\"Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.\u003c/p>\n\u003cfigure id=\"attachment_71452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\" alt=\"In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-71452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They are reciting the hymns when they are doing the cooking,\" \u003ca href=\"http://www.wics-ca.org/members/prabha.html\">Prabha Duneja\u003c/a> of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country. \u003c/p>\n\u003cblockquote>\u003cp>The food, she says is \"saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_71469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\" alt=\"Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Congregation participating in ritual honoring Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots -- the size of steel pan drums -- hold lentils, garbanzo bean stews, vegetable stews like \u003ca href=\"http://en.wikipedia.org/wiki/Sambar_%28dish%29\">sambar\u003c/a>, rice pilafs, and sweet (\u003ca href=\"http://reneesrecipe.wordpress.com/2011/10/02/sheera-sweetened-semolina-with-raisins-nuts/\">sheera\u003c/a>) and savory (\u003ca href=\"http://food-india.com/recipe/R026_050/R033.htm\">upama\u003c/a>) forms of cream of wheat.\u003c/p>\n\u003cblockquote>\u003cp>\"No meat can enter on the premises of the temple!\" Duneja says emphatically. \"Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.\"\u003c/p>\u003c/blockquote>\n\u003cp>So how to account for all those restaurants serving chicken vindaloo and lamb korma? Duneja cites foreign occupiers. \"India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.\" That's especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. \"Our holy books all emphasize vegetarian food.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.\u003c/p>\n\u003cfigure id=\"attachment_71470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\" alt=\"Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lord Ganesha - remover of obstacles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains \"In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.\"\u003c/p>\n\u003cp>That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of \u003cem>ladoo\u003c/em>, dough balls stuffed with coconut, cardamom and nuts.\u003c/p>\n\u003cp>But we're getting ahead of ourselves. Ladoo is dessert, and there's plenty of savory dishes to eat first.\u003c/p>\n\u003cp>Duneja notes \"Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?\"\u003c/p>\n\u003cp>Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes. Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here's a list of options to explore, and if you've already made the rounds, please feel free to recommend your favorites in the comments section!\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving both vegetarian and meat dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amber-india.com/Indian-Restaurant-Mountain-View/\">Amber India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.aslamsrasoi.com/\">Aslam's Rasoi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.breadsofindia.com/review.html\">Breads of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dosasf.com/index.php\">Dosa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lotusrestaurant.com/\">Lotus Cuisine of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.swagat.com/\">Swagat Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sansarindiancuisine.com/\">Sansar Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tajofmarin.com/\">Taj of Marin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tasteofthehimalayas.com/\">Taste of the Himalayas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vikschaatcorner.com/\">Vik’s Chaat Corner\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving only vegetarian dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mydeedees.com/\">Deedee's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kamakshiskitchen.com/\">Kamakshi's Kitchen \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/komala-vilas-sunnyvale\">Komalavilas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.krishnarestaurant-fremont.com/\">Krishna\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tirupathibhimas.us/\">Thirupathi Bhimas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udupipalace.org/\">Udupi Palace\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_69996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\">\u003cimg class=\"size-full wp-image-69996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eighth episode of Season 8 airs on Thursday September 12 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9257\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The eighth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/2013/09/11/little-shin-shin-restaurant-info/\">Little Shin Shin Restaurant\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9324\">The Refuge\u003c/a> (San Carlos) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9287\">Canela Bistro and Wine Bar\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Central Coast Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=lf9Mde53PtI]\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cfigure id=\"attachment_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> seventh episode of Season 8 airs on Thursday September 5 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9111\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lYirBMIyloM]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> seventh episode of Season 8 airs on Thursday September 5 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9111\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/lYirBMIyloM'\n title='//www.youtube.com/embed/lYirBMIyloM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Field Guide to Foraging: KQED's Forum",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68006\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\">\u003cimg class=\"size-full wp-image-68006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\u003c/figcaption>\u003c/figure>\n\u003cp>Urban foraging is not a new topic for Bay Area Bites readers. It's actually not that new, period, since foraging is one of the original ways people found food. But, what was once the domain of cave people is now the hottest trend for hip food-lovers. And, the Bay Area has become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">the hot spot\u003c/a> for top chefs crafting five-star meals from what they found in the wild.\u003c/p>\n\u003cp>Of course, there's always more to learn about the best places to find foraged food, the best recipes for your finds and the secrets of crafting delicious, healthy meals from what others might ignore.\u003c/p>\n\u003cp>Friday afternoon, \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">KQED Forum\u003c/a> host Rachael Myrow sat down with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\" target=\"_blank\">Connie Green\u003c/a>, author of \u003cem>The Wild Table\u003c/em> and owner of Wine Forest Wild Foods; \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\" target=\"_blank\">Hank Shaw\u003c/a>, author of \u003cem>Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/em>; Iso Rabins, founder of ForageSF, Forage Kitchen, Underground Market and Batch Made Market; Kirk Lombard, fisherman and forager, and operater of \"Sea Forager,\" a tour business; and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">Kory Stewart\u003c/a>, chef at Americano Restaurant and Bar.\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Before you head out on your own, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/want-to-forage-in-your-city-theres-a-map-for-that/\" target=\"_blank\">check out the Falling Fruit app\u003c/a> that identifies locations around the world where fruits and vegetables are available for the taking. Clicking on pinpoints on the map brings up information like what can be found there and when the best time to forage is. The map is done through crowd-sourcing, so if you find any particularly good spots, consider sharing the information with your fellow foragers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Along with foraging tips, the guests on KQED's Forum also shared recipes for your foraged food, including a nettle soup recipe from Rabins. Nettles, Rabins says, are nutritious and easy to find around here.\u003c/p>\n\u003cblockquote>\u003cp>River nettle (diocea) is much more intense in both sting and flavor. Whereas farm (urens) will give you a bit of a prick, river nettle will bite you, a searing pain that, instead of going away after several hours of throbbing, actually seems to turn into a general numbness/tingle for as much as 48 hours (hint: use vinegar to get rid of the sting). If you're using it in soup, river nettles are really the best. The intensity comes through in the soup in all the best ways.\u003c/p>\u003c/blockquote>\n\u003cp>See the rest of the recipes -- mushroom soup, candy cap crowned sidecar, Turkish washcloth raspberry chocolate pudding and candy cap mushroom ice cream sandwich -- \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">on the Forum page\u003c/a>.\u003c/p>\n\u003ch2>Recipe for Nettle Soup:\u003c/h2>\n\u003cp>Food:\u003c/p>\n\u003cp>-1 lb nettle (collect it, or you can often find it at farmers markets in season)\u003c/p>\n\u003cp>-1 lb russet potatoes\u003c/p>\n\u003cp>-1 lb leek\u003c/p>\n\u003cp>-6 Cups chicken stock\u003c/p>\n\u003cp>-2 Tbsp butter\u003c/p>\n\u003cp>-Salt/pepper to taste\u003c/p>\n\u003cp>-Small tub crème fraiche\u003c/p>\n\u003cp>Equipment:\u003c/p>\n\u003cp>-Heavy gloves (seriously. If you're using the thin latex kind, so popular in restaurant kitchens and the nether regions of the airport security line, wear double, or even triple. A good thick pair of dishwashing gloves works perfectly)\u003c/p>\n\u003cp>-Heavy bottomed soup pot\u003c/p>\n\u003cp>-Stand up or hand (immersion) blender\u003c/p>\n\u003cp>-Wooden spoon\u003c/p>\n\u003cp>-Scissors\u003c/p>\n\u003cp>-mixing bowl\u003c/p>\n\u003cp>1.First, you've got to deal with the nettle. Put a pot of salted water on to boil. With your gloves on, use scissors to cut the leaves from the woody stem, discarding any brown leaves. Wash under cold water. Get a mixing bowl, and fill it with iced and salted water. Throw nettle into boiling water for 5 minutes, drain, then immediately place in ice water. This is called blanching and shocking. The boil gets rid of the nettle sting, and the ice water helps it retain its vibrant green color. Once they're cold, squeeze water out of nettles, and reserve.\u003c/p>\n\u003cp>2. Cut off the white section of the leeks, slice them lengthwise, and wash very well. Tons of dirt likes to get stuck in leeks, and it's the last thing you want in your soup. After they're clean, chop them and reserve.\u003c/p>\n\u003cp>3. Dice potatoes.\u003c/p>\n\u003cp>4. Melt butter in pot over medium heat, making sure not to let it burn. When it begins to bubble, throw in the leeks, cook 5 minutes (if they start to brown, turn down the flame, you want them to sweat). Add potatoes, cook 5 minutes. Add nettle, cook 5 minutes.\u003c/p>\n\u003cp>5. Pour in chicken stock, mix, turn up heat until it comes to a boil, then turn down to a simmer.\u003c/p>\n\u003cp>6. Allow to simmer 20-30 minutes, until potatoes are tender. Turn off heat and either blend with you immersion blender, or if using a stand-up, blend in batches with a ventilated blender (take that little plastic thing out of the middle of the lid), and a towel on top. With the danger sounding too much like you dad, BE CAREFUL! Hot soup on the face is not fun.\u003c/p>\n\u003cp>7. When its blended, add two spoonsfulls of crème fraiche, mix. Serve hot with a drizzle of crème fraiche on top. This soup will taste quite ?green?. Crème fraiche will balance it to your liking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Enjoy! And regal your friends with your daring tales of nettle foraging, they'll be impressed.\u003c/p>\n\u003cfigure id=\"attachment_67983\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\">\u003cimg class=\"size-full wp-image-67983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\" alt=\"Foraged mushrooms. Photo: kattebelletje/Flickr\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foraged mushrooms. Photo: kattebelletje/Flickr\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Foraging experts Connie Green, Hank Shaw, Iso Rabins, Kirk Lombard and Kory Stewart sat down with KQED's Forum on Friday to talk about the basics of urban foraging. Listen and learn before testing our their recipes.",
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"description": "Foraging experts Connie Green, Hank Shaw, Iso Rabins, Kirk Lombard and Kory Stewart sat down with KQED's Forum on Friday to talk about the basics of urban foraging. Listen and learn before testing our their recipes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68006\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\">\u003cimg class=\"size-full wp-image-68006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\u003c/figcaption>\u003c/figure>\n\u003cp>Urban foraging is not a new topic for Bay Area Bites readers. It's actually not that new, period, since foraging is one of the original ways people found food. But, what was once the domain of cave people is now the hottest trend for hip food-lovers. And, the Bay Area has become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">the hot spot\u003c/a> for top chefs crafting five-star meals from what they found in the wild.\u003c/p>\n\u003cp>Of course, there's always more to learn about the best places to find foraged food, the best recipes for your finds and the secrets of crafting delicious, healthy meals from what others might ignore.\u003c/p>\n\u003cp>Friday afternoon, \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">KQED Forum\u003c/a> host Rachael Myrow sat down with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\" target=\"_blank\">Connie Green\u003c/a>, author of \u003cem>The Wild Table\u003c/em> and owner of Wine Forest Wild Foods; \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\" target=\"_blank\">Hank Shaw\u003c/a>, author of \u003cem>Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/em>; Iso Rabins, founder of ForageSF, Forage Kitchen, Underground Market and Batch Made Market; Kirk Lombard, fisherman and forager, and operater of \"Sea Forager,\" a tour business; and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">Kory Stewart\u003c/a>, chef at Americano Restaurant and Bar.\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Before you head out on your own, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/want-to-forage-in-your-city-theres-a-map-for-that/\" target=\"_blank\">check out the Falling Fruit app\u003c/a> that identifies locations around the world where fruits and vegetables are available for the taking. Clicking on pinpoints on the map brings up information like what can be found there and when the best time to forage is. The map is done through crowd-sourcing, so if you find any particularly good spots, consider sharing the information with your fellow foragers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Along with foraging tips, the guests on KQED's Forum also shared recipes for your foraged food, including a nettle soup recipe from Rabins. Nettles, Rabins says, are nutritious and easy to find around here.\u003c/p>\n\u003cblockquote>\u003cp>River nettle (diocea) is much more intense in both sting and flavor. Whereas farm (urens) will give you a bit of a prick, river nettle will bite you, a searing pain that, instead of going away after several hours of throbbing, actually seems to turn into a general numbness/tingle for as much as 48 hours (hint: use vinegar to get rid of the sting). If you're using it in soup, river nettles are really the best. The intensity comes through in the soup in all the best ways.\u003c/p>\u003c/blockquote>\n\u003cp>See the rest of the recipes -- mushroom soup, candy cap crowned sidecar, Turkish washcloth raspberry chocolate pudding and candy cap mushroom ice cream sandwich -- \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">on the Forum page\u003c/a>.\u003c/p>\n\u003ch2>Recipe for Nettle Soup:\u003c/h2>\n\u003cp>Food:\u003c/p>\n\u003cp>-1 lb nettle (collect it, or you can often find it at farmers markets in season)\u003c/p>\n\u003cp>-1 lb russet potatoes\u003c/p>\n\u003cp>-1 lb leek\u003c/p>\n\u003cp>-6 Cups chicken stock\u003c/p>\n\u003cp>-2 Tbsp butter\u003c/p>\n\u003cp>-Salt/pepper to taste\u003c/p>\n\u003cp>-Small tub crème fraiche\u003c/p>\n\u003cp>Equipment:\u003c/p>\n\u003cp>-Heavy gloves (seriously. If you're using the thin latex kind, so popular in restaurant kitchens and the nether regions of the airport security line, wear double, or even triple. A good thick pair of dishwashing gloves works perfectly)\u003c/p>\n\u003cp>-Heavy bottomed soup pot\u003c/p>\n\u003cp>-Stand up or hand (immersion) blender\u003c/p>\n\u003cp>-Wooden spoon\u003c/p>\n\u003cp>-Scissors\u003c/p>\n\u003cp>-mixing bowl\u003c/p>\n\u003cp>1.First, you've got to deal with the nettle. Put a pot of salted water on to boil. With your gloves on, use scissors to cut the leaves from the woody stem, discarding any brown leaves. Wash under cold water. Get a mixing bowl, and fill it with iced and salted water. Throw nettle into boiling water for 5 minutes, drain, then immediately place in ice water. This is called blanching and shocking. The boil gets rid of the nettle sting, and the ice water helps it retain its vibrant green color. Once they're cold, squeeze water out of nettles, and reserve.\u003c/p>\n\u003cp>2. Cut off the white section of the leeks, slice them lengthwise, and wash very well. Tons of dirt likes to get stuck in leeks, and it's the last thing you want in your soup. After they're clean, chop them and reserve.\u003c/p>\n\u003cp>3. Dice potatoes.\u003c/p>\n\u003cp>4. Melt butter in pot over medium heat, making sure not to let it burn. When it begins to bubble, throw in the leeks, cook 5 minutes (if they start to brown, turn down the flame, you want them to sweat). Add potatoes, cook 5 minutes. Add nettle, cook 5 minutes.\u003c/p>\n\u003cp>5. Pour in chicken stock, mix, turn up heat until it comes to a boil, then turn down to a simmer.\u003c/p>\n\u003cp>6. Allow to simmer 20-30 minutes, until potatoes are tender. Turn off heat and either blend with you immersion blender, or if using a stand-up, blend in batches with a ventilated blender (take that little plastic thing out of the middle of the lid), and a towel on top. With the danger sounding too much like you dad, BE CAREFUL! Hot soup on the face is not fun.\u003c/p>\n\u003cp>7. When its blended, add two spoonsfulls of crème fraiche, mix. Serve hot with a drizzle of crème fraiche on top. This soup will taste quite ?green?. Crème fraiche will balance it to your liking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Enjoy! And regal your friends with your daring tales of nettle foraging, they'll be impressed.\u003c/p>\n\u003cfigure id=\"attachment_67983\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\">\u003cimg class=\"size-full wp-image-67983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\" alt=\"Foraged mushrooms. Photo: kattebelletje/Flickr\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foraged mushrooms. Photo: kattebelletje/Flickr\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
"title": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66656,66657,66649\" width=\"1000\"]\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66645,66644,66671\" width=\"1000\"]\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB's photo gallery of the festivities!",
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"title": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights | KQED",
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"headline": "Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum",
"title": "Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65175\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\" title=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" alt=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" width=\"500\" height=\"667\" class=\"size-full wp-image-65175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Rosenbaum’s new book covers sugary sweet territory in \u003ca href=\"http://www.amazon.com/dp/0983859590\">World of Doughnuts: More than 50 Doughnut Recipes from Around the Globe\u003c/a> (Egg + Dart Press, $16.95). The Bay Area Bites contributor offers historical backgrounds, recipes and tips on how to mix, bake and fry up the beloved universal staple. I was especially drawn to regional favorites like the apple cider doughnut, pumpkin doughnut and the doughnut muffins from the \u003ca href=\"http://downtownbakery.net/\">Downtown Bakery and Creamery\u003c/a> in Healdsburg, which are a good way to “scratch that doughnut itch without getting out the fryer,” according to Rosenbaum. There is much to learn about doughnuts beyond what looks good in the \u003ca href=\"http://www.yelp.com/biz/bobs-donut-and-pastry-shop-san-francisco-2\">Bob's Donut & Pastry Shop\u003c/a> display case when I’m hungry after midnight in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/dp/0983859590\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/doughnuts-cover.jpg\" title=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" alt=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" width=\"500\" height=\"438\" class=\"aligncenter size-full wp-image-65174\">\u003c/a>\u003c/p>\n\u003cp>Rosenbaum is a longtime Bay Area resident and began writing about food in 1994 as the lead restaurant critic for the San Francisco Bay Guardian. She has been the lead restaurant critic for San Francisco Magazine, the Bay Area restaurants editor for Citysearch, a cookbook editor at Chronicle Books, a project editor for the guidebooks department at Time Out New York, and a writer for CHOW, Vegetarian Times, Time Out New York, Williams-Sonoma, Edible Brooklyn, sf360, Priority, Bay Times, Bay Area Reporter, and Where SF. She has \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=ntt_athr_dp_pel_pop_1\">authored and contributed to many cookbooks\u003c/a> and travel guides & was nominated twice for a James Beard award for her cooking and gardening column, Table Ready. Her book \"World of Doughnuts\" is approachable and induces hunger pangs—a definite great sign.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=ijE4XtieV4Q\">Rosenbaum’s book\u003c/a> has fun factoids on the origins of doughnuts and how they are made in cities and cultures around the world. I may not be able to fly to France for a fabulous beignets souffles just yet, but in the meantime this book lets me sift and sample international fried goods in my own kitchen. She also just turned in the manuscript for a book on cocktails. Many restaurant dessert menus offer cocktails with sweet courses, so I thought it would be fun to ask Rosenbaum her thoughts on the best doughnut and cocktail pairing. With cronuts being all the rage, we chatted about that phenomenon too. \u003c/p>\n\u003cfigure id=\"attachment_65385\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\" alt=\"Beignets from New Orleans. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets from New Orleans. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the book come about?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My friend Leslie Jonath, who I knew from our time together at Chronicle Books, was working with Egg + Dart Press. She told me that they wanted to do a book about doughnuts and asked if I knew anyone who’d be a good fit. I jumped on it and the fun part was that the project was for doughnuts around the world. I didn’t get to travel the world but I did get to do research and found that every culture has a doughnut. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think of the cronut?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> Everyone’s been asking me that! I haven't had the chance to fly to New York and try one of the 200 available each day yet. \u003c/p>\n\u003cp>I think the \u003cem>kouign amann\u003c/em> is so crunchy and delicious, I can’t imagine that frying that dough makes it better. It sounds so over the top, and is not something I want to personally eat. I don’t look at a croissant and say, “Wow, this needs to be deep fried.” I read a piece about how it’s just a matter of time ‘til a big chain makes this version. I feel it’ll be in Trader Joe’s and La Boulange soon. Having a cronut in New York fits: the fact that it’s limited and you get enough buzz on something, New Yorkers go for that. Anything that you can have bragging rights on. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the most interesting thing you learned researching World of Doughnuts?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> That every culture has a version of a doughnut. This book only covers sweet things because if we did savory, it’d be the “encyclopedia of doughnuts” (laughs). It’s interesting to see the variations you can get out of really only three basic doughs: a muffin or quick-bread dough with flour, sugar, eggs and baking powder, a yeasted, enriched bread dough, and a pâte à choux, the cooked, eggy dough that's also used to make eclairs and profiteroles. That’s more or less it. There’s some variation in the Asian doughnuts. \u003c/p>\n\u003cp>The typical ring shape doughnut is very much an American thing. Other cultures don’t do the ring thing. There are a lot more free form things like churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite recipes?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I have become very fond of the strawberry and cream doughnut. You take a round yeast-raised doughnut and slice it three quarters of the way through. Next, fill it with sliced strawberries and whipped cream. You could add blueberries, and make it a Fourth of July thing. These recipes aren’t achingly sweet. The way you make a yeast-raised dough is similar to a white bread dough and is not that different from a challah dough or a brioche dough.\u003c/p>\n\u003cp>One of my favorite American regional recipes is the apple cider doughnut. \u003c/p>\n\u003cfigure id=\"attachment_65384\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\" alt=\"Strawberry and Cream Doughnut. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry and Cream Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your fave spots to get doughnuts in San Francisco and the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My total old school favorite is still \u003ca href=\"http://www.donutalley.com/\">Donut Alley\u003c/a> in Larkspur, across the street from \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a>. A friend of mine who grew up in the 80s in Marin turned me on to that cute, family-run place. They serve old-fashioned doughnuts. Nothing fancy, although they may have fair trade coffee now. They open at 6 or 7 a.m. and then shut around noon when they run out. \u003c/p>\n\u003cp>I’m a straightforward doughnut person and like a cinnamon-sugar cake doughnut, or a chocolate glazed. \u003ca href=\"http://www.doughnutdolly.com/site/page/home\">Doughnut Dolly\u003c/a> in Temescal is good and so is \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a>. I have not had a lot of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>. They are yeast-raised and I know that people really like them.\u003c/p>\n\u003cp>I still miss Tita’s Restaurant, a Hawaiian place in the Castro that made really good malasadas, but that’s going at least 10 years back. It was in the same storefront where Frances is now. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I like to get churros from vendors walking around the Mission, or for a sitdown meal at \u003ca href=\"http://www.cafegibraltar.com/\">Café Gibraltar\u003c/a> in Half Moon Bay. What do you think about the state of churros in Northern California? Will we ever be able to do a walking tour that covers churros?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosenbaum:\u003c/strong> I wish people would latch on to churros as a cool artisanal thing to make. That’s a ripe artisanal area, for hot and fresh churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any advice on what to do with vegetable oil—are there sustainable uses for it that we don’t know about? I don’t have Yuban cans, so get stumped on what to store use oil in at home.\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I had a couple cans of Café Bustelo, which I have nostalgia for from my low rent twenties. I keep a few cans around for when I make \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/02/rainy-day-cooking-boston-brown-bread/\">Boston brown bread\u003c/a>. \u003c/p>\n\u003cp>The big thing is, of course, do not pour oil down your sink. You can cool and funnel oil back into the bottle and then pour it into your green bin over whatever veggies may be there. If you strain it, I find you can use it a couple of times but you really have to get the crumbs and stuff out -- things that could burn.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on now?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I just finished the cocktails book which will be out in the fall. The title is \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a> and it’s a very cute snappy book with great information in it. I figured I could either drink or write but I was on a tight deadline so, sadly, there was less drinking and a lot more reading and writing research.\u003c/p>\n\u003cp> I got to read a lot of really fascinating books and now have a great shelf of cocktail books in my office thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> at Omnivore Books. \u003c/p>\n\u003cp>Now I have a bunch of book ideas percolating, which I am trying to sell. \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: What would you pair with the Coconut Cake Doughnut, based on your new cocktail book?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I would suggest a Ramos Gin Fizz, of course. Invented by New Orleans bar owner Henry Ramos in 1888, this eye-opener is one of the great brunch drinks. Part velvet, part fizz, it's a well-shaken mixture of gin, lemon juice, simple syrup, heavy cream, and egg white, scented with orange flower water and topped with club soda. Perfect with a coconut doughnut on a sultry Southern morning! \u003c/p>\n\u003cfigure id=\"attachment_65173\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\" alt=\"Coconut Cake Doughnut. Photo: Jenifer Altman\" width=\"853\" height=\"761\" class=\"size-full wp-image-65173\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Cake Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Ramos Gin Fizz Recipe\u003c/h2>\n\u003cp>From \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 ounces gin\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lemon juice\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lime juice (optional)\u003c/li>\n\u003cli>1 to 1 1/2 teaspoons simple syrup, to taste\u003c/li>\n\u003cli>2 ounces heavy cream\u003c/li>\n\u003cli>Egg white from 1 small egg, or half the white from 1 large or extra-large egg\u003c/li>\n\u003cli>3 to 4 drops orange flower water\u003c/li>\n\u003cli>Club soda or soda water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Combine gin, lemon and lime juice, simple syrup, cream, egg white, and orange flower water in a shaker with ice. Shake vigorously for several minutes. Strain into a highball or wineglass. Top with soda.\u003c/p>\n\u003ch2>Recipe: Coconut Cake Doughnuts\u003c/h2>\n\u003cp>\u003cem>Makes 12 doughnuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003cem>Topped with feathery wisps of coconut nestled into thick swaths of white icing, coconut layer cakes are a staple at parties and bake sales all across the South. These coconut doughnuts are a tasty hand-held version. Want pretty pastels for an Easter party or bridal shower? Separate the coconut topping into several small bowls and color each one with a drop or two of food coloring.\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 3⁄4 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1⁄2 teaspoon baking soda\u003c/li>\n\u003cli>3⁄4 teaspoon salt\u003c/li>\n\u003cli>2 tablespoons coconut oil 1⁄2 cup sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/3 cup buttermilk\u003c/li>\n\u003cli>1⁄2 teaspoon coconut extract vegetable oil for deep-frying\u003c/li>\n\u003cli>vanilla glaze (see Below)\u003c/li>\n\u003cli>1 cup sweetened shredded coconut\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>Sift the flour, baking powder, baking soda, and salt together into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.\u003c/li>\n\u003cli>Using an electric mixer or the paddle attachment, beat the coconut oil and sugar together on low speed. Beat in the egg. Add the buttermilk and coconut extract and beat until smooth.\u003c/li>\n\u003cli>On low speed, beat in the flour mixture until blended. If the dough seems very sticky, cover and refrigerate for at least 15 minutes or up to 1 hour.\u003c/li>\n\u003cli>Lightly flour a work surface and a baking sheet. Place a grid-patterned wire rice on another baking sheet, or line the pan with two layers of paper towels.\u003c/li>\n\u003cli>Using a rolling pin, roll the dough into a 1⁄2-inch-thick round. Dip a doughnut cutter in flour and cut out doughnuts and holes, dipping the cutter in flour before each cut to keep it from sticking. Arrange the doughnuts and holes on the floured baking sheet. Pour the glaze into a wide, shallow bowl. Spread the coconut in another wide, shallow bowl.\u003c/li>\n\u003cli>In a Dutch oven or other deep, heavy pot, heat 2 or 3 inches of oil over medium-high heat to 365°F on a candy or deep-fat thermometer.\u003c/li>\n\u003cli>Using a slotted spoon or a skimmer, drop the doughnuts and holes into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds on each side, or until golden brown and cooked through.\u003c/li>\n\u003cli>Using slotted spoon or a skimmer, transfer the doughnuts and holes to the wire rack or paper towels to drain.\u003c/li>\n\u003cli>Dip the tops of the warm doughnuts and holes into the glaze. While the glaze is still wet, dip the glazed tops into the coconut, pressing the coconut into the glaze. Let the glaze dry and set before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>For the Vanilla Glaze:\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1⁄4 cups powdered sugar, sifted\u003c/li>\n\u003cli>2 teaspoons honey\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons whole milk, or more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium bowl, combine the glaze ingredients and whisk until smooth, adding additional milk as needed if the glaze seems too thick. Dip the warm doughnuts into the glaze to cover both sides. Using tongs, place on a grid-patterned wire rack set on a baking sheet to let the glaze set for 10 minutes before serving. If desired, gently warm the glaze and give the doughnuts a second dip. Let the second coat set for a few minutes before serving. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sjrosenbaum.com/\">Stephanie Rosenbaum's website\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sjrosenbaum\">@sjrosenbaum\u003c/a>\u003c/p>\n\n",
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"excerpt": "The World of Doughnuts is vast and delicious. Doughnuts may initially seem like an American delight, but each culture around the world has tempting recipes that are included here: gulab jamun and jalebis (India), churros (Mexico), and banana-influenced sweeties from Guam. Mary Ladd learns that making these sweet treats at home can be fresh, easy and filling fun.",
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"description": "The World of Doughnuts is vast and delicious. Doughnuts may initially seem like an American delight, but each culture around the world has tempting recipes that are included here: gulab jamun and jalebis (India), churros (Mexico), and banana-influenced sweeties from Guam. Mary Ladd learns that making these sweet treats at home can be fresh, easy and filling fun.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65175\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\" title=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" alt=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" width=\"500\" height=\"667\" class=\"size-full wp-image-65175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Rosenbaum’s new book covers sugary sweet territory in \u003ca href=\"http://www.amazon.com/dp/0983859590\">World of Doughnuts: More than 50 Doughnut Recipes from Around the Globe\u003c/a> (Egg + Dart Press, $16.95). The Bay Area Bites contributor offers historical backgrounds, recipes and tips on how to mix, bake and fry up the beloved universal staple. I was especially drawn to regional favorites like the apple cider doughnut, pumpkin doughnut and the doughnut muffins from the \u003ca href=\"http://downtownbakery.net/\">Downtown Bakery and Creamery\u003c/a> in Healdsburg, which are a good way to “scratch that doughnut itch without getting out the fryer,” according to Rosenbaum. There is much to learn about doughnuts beyond what looks good in the \u003ca href=\"http://www.yelp.com/biz/bobs-donut-and-pastry-shop-san-francisco-2\">Bob's Donut & Pastry Shop\u003c/a> display case when I’m hungry after midnight in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/dp/0983859590\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/doughnuts-cover.jpg\" title=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" alt=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" width=\"500\" height=\"438\" class=\"aligncenter size-full wp-image-65174\">\u003c/a>\u003c/p>\n\u003cp>Rosenbaum is a longtime Bay Area resident and began writing about food in 1994 as the lead restaurant critic for the San Francisco Bay Guardian. She has been the lead restaurant critic for San Francisco Magazine, the Bay Area restaurants editor for Citysearch, a cookbook editor at Chronicle Books, a project editor for the guidebooks department at Time Out New York, and a writer for CHOW, Vegetarian Times, Time Out New York, Williams-Sonoma, Edible Brooklyn, sf360, Priority, Bay Times, Bay Area Reporter, and Where SF. She has \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=ntt_athr_dp_pel_pop_1\">authored and contributed to many cookbooks\u003c/a> and travel guides & was nominated twice for a James Beard award for her cooking and gardening column, Table Ready. Her book \"World of Doughnuts\" is approachable and induces hunger pangs—a definite great sign.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=ijE4XtieV4Q\">Rosenbaum’s book\u003c/a> has fun factoids on the origins of doughnuts and how they are made in cities and cultures around the world. I may not be able to fly to France for a fabulous beignets souffles just yet, but in the meantime this book lets me sift and sample international fried goods in my own kitchen. She also just turned in the manuscript for a book on cocktails. Many restaurant dessert menus offer cocktails with sweet courses, so I thought it would be fun to ask Rosenbaum her thoughts on the best doughnut and cocktail pairing. With cronuts being all the rage, we chatted about that phenomenon too. \u003c/p>\n\u003cfigure id=\"attachment_65385\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\" alt=\"Beignets from New Orleans. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets from New Orleans. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the book come about?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My friend Leslie Jonath, who I knew from our time together at Chronicle Books, was working with Egg + Dart Press. She told me that they wanted to do a book about doughnuts and asked if I knew anyone who’d be a good fit. I jumped on it and the fun part was that the project was for doughnuts around the world. I didn’t get to travel the world but I did get to do research and found that every culture has a doughnut. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think of the cronut?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> Everyone’s been asking me that! I haven't had the chance to fly to New York and try one of the 200 available each day yet. \u003c/p>\n\u003cp>I think the \u003cem>kouign amann\u003c/em> is so crunchy and delicious, I can’t imagine that frying that dough makes it better. It sounds so over the top, and is not something I want to personally eat. I don’t look at a croissant and say, “Wow, this needs to be deep fried.” I read a piece about how it’s just a matter of time ‘til a big chain makes this version. I feel it’ll be in Trader Joe’s and La Boulange soon. Having a cronut in New York fits: the fact that it’s limited and you get enough buzz on something, New Yorkers go for that. Anything that you can have bragging rights on. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the most interesting thing you learned researching World of Doughnuts?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> That every culture has a version of a doughnut. This book only covers sweet things because if we did savory, it’d be the “encyclopedia of doughnuts” (laughs). It’s interesting to see the variations you can get out of really only three basic doughs: a muffin or quick-bread dough with flour, sugar, eggs and baking powder, a yeasted, enriched bread dough, and a pâte à choux, the cooked, eggy dough that's also used to make eclairs and profiteroles. That’s more or less it. There’s some variation in the Asian doughnuts. \u003c/p>\n\u003cp>The typical ring shape doughnut is very much an American thing. Other cultures don’t do the ring thing. There are a lot more free form things like churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite recipes?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I have become very fond of the strawberry and cream doughnut. You take a round yeast-raised doughnut and slice it three quarters of the way through. Next, fill it with sliced strawberries and whipped cream. You could add blueberries, and make it a Fourth of July thing. These recipes aren’t achingly sweet. The way you make a yeast-raised dough is similar to a white bread dough and is not that different from a challah dough or a brioche dough.\u003c/p>\n\u003cp>One of my favorite American regional recipes is the apple cider doughnut. \u003c/p>\n\u003cfigure id=\"attachment_65384\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\" alt=\"Strawberry and Cream Doughnut. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry and Cream Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your fave spots to get doughnuts in San Francisco and the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My total old school favorite is still \u003ca href=\"http://www.donutalley.com/\">Donut Alley\u003c/a> in Larkspur, across the street from \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a>. A friend of mine who grew up in the 80s in Marin turned me on to that cute, family-run place. They serve old-fashioned doughnuts. Nothing fancy, although they may have fair trade coffee now. They open at 6 or 7 a.m. and then shut around noon when they run out. \u003c/p>\n\u003cp>I’m a straightforward doughnut person and like a cinnamon-sugar cake doughnut, or a chocolate glazed. \u003ca href=\"http://www.doughnutdolly.com/site/page/home\">Doughnut Dolly\u003c/a> in Temescal is good and so is \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a>. I have not had a lot of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>. They are yeast-raised and I know that people really like them.\u003c/p>\n\u003cp>I still miss Tita’s Restaurant, a Hawaiian place in the Castro that made really good malasadas, but that’s going at least 10 years back. It was in the same storefront where Frances is now. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I like to get churros from vendors walking around the Mission, or for a sitdown meal at \u003ca href=\"http://www.cafegibraltar.com/\">Café Gibraltar\u003c/a> in Half Moon Bay. What do you think about the state of churros in Northern California? Will we ever be able to do a walking tour that covers churros?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosenbaum:\u003c/strong> I wish people would latch on to churros as a cool artisanal thing to make. That’s a ripe artisanal area, for hot and fresh churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any advice on what to do with vegetable oil—are there sustainable uses for it that we don’t know about? I don’t have Yuban cans, so get stumped on what to store use oil in at home.\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I had a couple cans of Café Bustelo, which I have nostalgia for from my low rent twenties. I keep a few cans around for when I make \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/02/rainy-day-cooking-boston-brown-bread/\">Boston brown bread\u003c/a>. \u003c/p>\n\u003cp>The big thing is, of course, do not pour oil down your sink. You can cool and funnel oil back into the bottle and then pour it into your green bin over whatever veggies may be there. If you strain it, I find you can use it a couple of times but you really have to get the crumbs and stuff out -- things that could burn.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on now?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I just finished the cocktails book which will be out in the fall. The title is \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a> and it’s a very cute snappy book with great information in it. I figured I could either drink or write but I was on a tight deadline so, sadly, there was less drinking and a lot more reading and writing research.\u003c/p>\n\u003cp> I got to read a lot of really fascinating books and now have a great shelf of cocktail books in my office thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> at Omnivore Books. \u003c/p>\n\u003cp>Now I have a bunch of book ideas percolating, which I am trying to sell. \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: What would you pair with the Coconut Cake Doughnut, based on your new cocktail book?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I would suggest a Ramos Gin Fizz, of course. Invented by New Orleans bar owner Henry Ramos in 1888, this eye-opener is one of the great brunch drinks. Part velvet, part fizz, it's a well-shaken mixture of gin, lemon juice, simple syrup, heavy cream, and egg white, scented with orange flower water and topped with club soda. Perfect with a coconut doughnut on a sultry Southern morning! \u003c/p>\n\u003cfigure id=\"attachment_65173\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\" alt=\"Coconut Cake Doughnut. Photo: Jenifer Altman\" width=\"853\" height=\"761\" class=\"size-full wp-image-65173\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Cake Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Ramos Gin Fizz Recipe\u003c/h2>\n\u003cp>From \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 ounces gin\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lemon juice\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lime juice (optional)\u003c/li>\n\u003cli>1 to 1 1/2 teaspoons simple syrup, to taste\u003c/li>\n\u003cli>2 ounces heavy cream\u003c/li>\n\u003cli>Egg white from 1 small egg, or half the white from 1 large or extra-large egg\u003c/li>\n\u003cli>3 to 4 drops orange flower water\u003c/li>\n\u003cli>Club soda or soda water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Combine gin, lemon and lime juice, simple syrup, cream, egg white, and orange flower water in a shaker with ice. Shake vigorously for several minutes. Strain into a highball or wineglass. Top with soda.\u003c/p>\n\u003ch2>Recipe: Coconut Cake Doughnuts\u003c/h2>\n\u003cp>\u003cem>Makes 12 doughnuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003cem>Topped with feathery wisps of coconut nestled into thick swaths of white icing, coconut layer cakes are a staple at parties and bake sales all across the South. These coconut doughnuts are a tasty hand-held version. Want pretty pastels for an Easter party or bridal shower? Separate the coconut topping into several small bowls and color each one with a drop or two of food coloring.\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 3⁄4 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1⁄2 teaspoon baking soda\u003c/li>\n\u003cli>3⁄4 teaspoon salt\u003c/li>\n\u003cli>2 tablespoons coconut oil 1⁄2 cup sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/3 cup buttermilk\u003c/li>\n\u003cli>1⁄2 teaspoon coconut extract vegetable oil for deep-frying\u003c/li>\n\u003cli>vanilla glaze (see Below)\u003c/li>\n\u003cli>1 cup sweetened shredded coconut\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>Sift the flour, baking powder, baking soda, and salt together into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.\u003c/li>\n\u003cli>Using an electric mixer or the paddle attachment, beat the coconut oil and sugar together on low speed. Beat in the egg. Add the buttermilk and coconut extract and beat until smooth.\u003c/li>\n\u003cli>On low speed, beat in the flour mixture until blended. If the dough seems very sticky, cover and refrigerate for at least 15 minutes or up to 1 hour.\u003c/li>\n\u003cli>Lightly flour a work surface and a baking sheet. Place a grid-patterned wire rice on another baking sheet, or line the pan with two layers of paper towels.\u003c/li>\n\u003cli>Using a rolling pin, roll the dough into a 1⁄2-inch-thick round. Dip a doughnut cutter in flour and cut out doughnuts and holes, dipping the cutter in flour before each cut to keep it from sticking. Arrange the doughnuts and holes on the floured baking sheet. Pour the glaze into a wide, shallow bowl. Spread the coconut in another wide, shallow bowl.\u003c/li>\n\u003cli>In a Dutch oven or other deep, heavy pot, heat 2 or 3 inches of oil over medium-high heat to 365°F on a candy or deep-fat thermometer.\u003c/li>\n\u003cli>Using a slotted spoon or a skimmer, drop the doughnuts and holes into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds on each side, or until golden brown and cooked through.\u003c/li>\n\u003cli>Using slotted spoon or a skimmer, transfer the doughnuts and holes to the wire rack or paper towels to drain.\u003c/li>\n\u003cli>Dip the tops of the warm doughnuts and holes into the glaze. While the glaze is still wet, dip the glazed tops into the coconut, pressing the coconut into the glaze. Let the glaze dry and set before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>For the Vanilla Glaze:\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1⁄4 cups powdered sugar, sifted\u003c/li>\n\u003cli>2 teaspoons honey\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons whole milk, or more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium bowl, combine the glaze ingredients and whisk until smooth, adding additional milk as needed if the glaze seems too thick. Dip the warm doughnuts into the glaze to cover both sides. Using tongs, place on a grid-patterned wire rack set on a baking sheet to let the glaze set for 10 minutes before serving. If desired, gently warm the glaze and give the doughnuts a second dip. Let the second coat set for a few minutes before serving. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sjrosenbaum.com/\">Stephanie Rosenbaum's website\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sjrosenbaum\">@sjrosenbaum\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_62036\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/michael-pollan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/michael-pollan-290x163.jpg\" alt=\"Michael Pollan. Photo: Alia Malley/michaelpollan.com\" width=\"290\" height=\"163\" class=\"size-medium wp-image-62036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan. Photo: Alia Malley/michaelpollan.com\u003c/figcaption>\u003c/figure>\n\u003cp>As in his previous books, Michael Pollan argues in \"Cooked\" that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins \u003ca href=\"http://www.kqed.org/a/forum/R201305161000\">KQED's Forum\u003c/a> in the studio.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> from KQED's Forum: [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/05/20130516bforum.mp3\"]\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201305161000\">Original Broadcast\u003c/a>: Thursday, May 16, 2013 -- 10:00 AM\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong>\u003c/p>\n\u003cli>\n\u003cp> Michael Pollan, professor of journalism at UC Berkeley and author of \"Cooked: A Natural History of Transformation\"\u003c/p>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Fplaylists%2F5761026\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cp> \u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://michaelpollan.com/books/cooked/\">MichaelPollan.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html\">Some of My Best Friends Are Germs\u003c/a> : NYTimes.com\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/22/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked/\">Fire, Water, Air, Earth: Michael Pollan Gets Elemental In ‘Cooked’\u003c/a> : NPRFood via BAB\u003c/li>\n\u003cli>\u003ca href=\"http://www.bostonglobe.com/arts/books/2013/04/30/book-review-cooked-michael-pollan/JLV7kVuIzKJksvD8sNyM2L/story.html\">‘Cooked’ by Michael Pollan\u003c/a> : BostonGlobe.com\u003c/li>\n\u003cli>\u003ca href=\"http://thehill.com/blogs/on-the-money/agriculture/299555-senate-begins-markup-of-955-billion-farm-bill\">Senate Agriculture Panel Approves Farm Bill\u003c/a> : TheHill.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/141903548/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_17604\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe>\u003cbr>\n\u003cem>Excerpted from COOKED by Michael Pollan. Reprinted by arrangement with The Penguin Press, a member of Penguin Group (USA), Inc. Copyright (c) Michael Pollan, 2013.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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