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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"300\" class=\"aligncenter size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cp>Triage theory, phytonutrients, circadian clocks... such is the stuff of cooking for longevity -- at least according to a recent episode of \u003ca href=\"http://www.kqed.org/a/forum/R201303071000\" target=\"_blank\">KQED's Forum with Michael Krasny\u003c/a>. The show featured \u003ca href=\"http://rebeccakatz.com/\" target=\"_blank\">Rebecca Katz\u003c/a>, author of the new cookbook, \"\u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\" target=\"_blank\">The Longevity Kitchen\u003c/a>\" and doctors from the \u003ca href=\"http://www.buckinstitute.org/\" target=\"_blank\">Buck Institute for Research on Aging\u003c/a>, a Marin-based research organization.\u003c/p>\n\u003cp>Each guest made their own case for the connection between food and a longer, healthier life.\u003c/p>\n\u003cp>\u003ca href=\"http://www.buckinstitute.org/kapahiLab\" target=\"_blank\">Pankaj Kapahi\u003c/a>, associate professor at the Buck Institute said that recent research about the \u003ca href=\"http://en.wikipedia.org/wiki/Mammalian_target_of_rapamycin\" target=\"_blank\">Target of Rapamycin or TOR pathway\u003c/a> speaks to the power of food:\u003c/p>\n\u003cblockquote>\u003cp>\"The TOR pathway and the insulin signaling pathway, are the two major pathways which are the nutrient signaling pathways...the idea is that these two pathways that interact and are critical for the growth of an organism are also turning out to be critically important in slowing age-related diseases, and also lifespan.\"\u003c/p>\u003c/blockquote>\n\u003cp>Kapahi's colleague and founder of the Buck Institute for Research on Aging, Dale Bredesen, used \"the triage theory\" to explain the role of food choices in longevity:\u003c/p>\n\u003cblockquote>\u003cp>\"The idea of triage theory is simple: that if your body is limited in any specific nutrients, vitamins and minerals, and about 80 percent of us in the U.S. are low in something, be it magnesium, calcium, vitamin C, you can go on and on -- then in fact your body triages that and uses it for short term survival and procreation at the expense of longevity.\"\u003c/p>\u003c/blockquote>\n\u003cp>Katz's explanation points to the study of \"epigenetics,\" what she defines as the study of \"the factors affecting genetic expression.\" From her book:\u003c/p>\n\u003cblockquote>\u003cp>\"We've learned that almost every process in the human body, including the creation of most disease states, involves the interplay of anywhere from three to more than a dozen genes. Eventually, we'll tease out the interplay within these complex relationships and learn how to work the produce aisle to restore order on a systems level. But for now, we're making some good inroads. As researchers have learned more and more of the genetic, metabolic, and cellular causes of disease, they've also figured out which nutrients can turn those processes around.\"\u003c/p>\u003c/blockquote>\n\u003cp>As interesting as the science is, Katz emphasized on air and in her book that what is most useful to people is knowing what to eat. Her book is organized by foods rather than by nutrients because, as she said, \u003c/p>\n\u003cblockquote>\u003cp>\"I'm not going to send people to the market looking for glutathione. But I will send them to the market looking for asparagus.\"\u003c/p>\u003c/blockquote>\n\u003cp>Katz has compiled a \"culinary pharmacy,\" listing the health benefits of foods from allspice (antimicrobial, digestive support) to yogurt (digestive support, immune health). Her book also contains the \"\u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16\u003c/a>\" a list of foods that not only have high levels of antioxidants, but are also \"premier sources of healthy omega-3 fats, probiotics, and other body boosting phytochemicals, vitamins and minerals.\" In other words, they offer good nutritional bang for the bite.\u003c/p>\n\u003cfigure id=\"attachment_58213\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/asparagus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/asparagus600.jpg\" alt=\"Roasted Asparagus Salad with Arugula and Hazelnuts. Courtesy of The Longevity Kitchen\" width=\"300\" class=\"size-full wp-image-58213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Asparagus Salad with Arugula and Hazelnuts. Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>At the top of the Super 16 list is \u003cstrong>asparagus\u003c/strong>. Katz said \"it has a lot of fiber, which is wonderful for us, and it has what's called the super antioxidant, glutathione, which we lose as we age.\"\u003c/li>\n\u003cli>\u003cstrong>Avocados\u003c/strong> also made the cut, which Katz recommends whipping \"into an incredible guacamole with mint and \u003cstrong>pomegranate seeds\u003c/strong>.\"\u003c/li>\n\u003cli>\u003cstrong>Basil and mint\u003c/strong> are in the Super 16 and \"are things that we can so easily incorporate into our diet,\" said Katz. \"They're anti-inflammatory, antibacterial, and they have so many phytonutrients.\"\u003c/li>\n\u003cli>And for those of you who are fans of the \u003ca href=\"http://www.kqed.org/a/forum/R201302270900\" target=\"_blank\">Mediterranean Diet\u003c/a>, let's not forget \u003cstrong>coffee, dark chocolate and olive oil\u003c/strong>.\u003c/li>\n\u003cli>The discussion on eating for longevity didn't stop at ingredients. Bredesen says that it's critical not to eat three hours before going to sleep.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_58214\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/brownies600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/brownies600.jpg\" alt=\"Insanely Good Chocolate Brownies. Courtesy of The Longevity Kitchen\" width=\"300\" class=\"size-full wp-image-58214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Insanely Good Chocolate Brownies. Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Kapahi cited a study were two groups of mice we're given the same amount of food but at different times -- one group was fed at night and the other during the day. The group fed at night became obese.\u003c/p>\n\u003cblockquote>\u003cp>\"One of the things that is becoming clearer is the importance of circadian clocks and circadian rhythms in our eating habits,\" said Kapahi. \"Food itself is a signal for our clocks. So if you eat at nighttime you're telling the liver to actually wake up and that sets everything out of sync. And that we found is really detrimental for health span and increases incidents of cancer and diabetes.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"In India and in a number of other countries, food is medicine,\" said Bredesen. \"I think this is something that's come to our country surprisingly late. In the U.S., food has become fun. Food has become immediacy -- if you get that drive-thru you can get more done, but in fact we're learning that India has been right all along that food is medicine.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Listen to KQED's Forum: How to Eat for a Longer Life\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201303071000\">Original Broadcast\u003c/a>:\u003cbr>\nThursday, Mar 7, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/03/20130307bforum.mp3\"]\u003cbr>\nGet recipes, including \u003cem>Insanely Good Chocolate Brownies\u003c/em> and \u003cem>Roasted Asparagus Salad with Arugula and Hazelnuts\u003c/em> are \u003ca href=\"http://www.kqed.org/a/forum/R201303071000\" target=\"_blank\">posted on the Forum episode page\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cstrong>Get recipes for Layered Frittata with Leeks, Swiss Chard, and Tomatoes and Herby Turkey Sliders:\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/122182044/content?start_page=1&view_mode=scroll&access_key=key-jjk45ir59e7n4o5p7j9\" data-auto-height=\"false\" data-aspect-ratio=\"0.772922022279349\" scrolling=\"no\" id=\"doc_55628\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "Triage theory, phytonutrients, circadian clocks… such is the stuff of cooking for longevity — at least according to a recent episode of KQED’s Forum with Michael Krasny. The show featured Rebecca Katz, author of the new cookbook, “The Longevity Kitchen” and doctors from the Buck Institute for Research on Aging.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"300\" class=\"aligncenter size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cp>Triage theory, phytonutrients, circadian clocks... such is the stuff of cooking for longevity -- at least according to a recent episode of \u003ca href=\"http://www.kqed.org/a/forum/R201303071000\" target=\"_blank\">KQED's Forum with Michael Krasny\u003c/a>. The show featured \u003ca href=\"http://rebeccakatz.com/\" target=\"_blank\">Rebecca Katz\u003c/a>, author of the new cookbook, \"\u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\" target=\"_blank\">The Longevity Kitchen\u003c/a>\" and doctors from the \u003ca href=\"http://www.buckinstitute.org/\" target=\"_blank\">Buck Institute for Research on Aging\u003c/a>, a Marin-based research organization.\u003c/p>\n\u003cp>Each guest made their own case for the connection between food and a longer, healthier life.\u003c/p>\n\u003cp>\u003ca href=\"http://www.buckinstitute.org/kapahiLab\" target=\"_blank\">Pankaj Kapahi\u003c/a>, associate professor at the Buck Institute said that recent research about the \u003ca href=\"http://en.wikipedia.org/wiki/Mammalian_target_of_rapamycin\" target=\"_blank\">Target of Rapamycin or TOR pathway\u003c/a> speaks to the power of food:\u003c/p>\n\u003cblockquote>\u003cp>\"The TOR pathway and the insulin signaling pathway, are the two major pathways which are the nutrient signaling pathways...the idea is that these two pathways that interact and are critical for the growth of an organism are also turning out to be critically important in slowing age-related diseases, and also lifespan.\"\u003c/p>\u003c/blockquote>\n\u003cp>Kapahi's colleague and founder of the Buck Institute for Research on Aging, Dale Bredesen, used \"the triage theory\" to explain the role of food choices in longevity:\u003c/p>\n\u003cblockquote>\u003cp>\"The idea of triage theory is simple: that if your body is limited in any specific nutrients, vitamins and minerals, and about 80 percent of us in the U.S. are low in something, be it magnesium, calcium, vitamin C, you can go on and on -- then in fact your body triages that and uses it for short term survival and procreation at the expense of longevity.\"\u003c/p>\u003c/blockquote>\n\u003cp>Katz's explanation points to the study of \"epigenetics,\" what she defines as the study of \"the factors affecting genetic expression.\" From her book:\u003c/p>\n\u003cblockquote>\u003cp>\"We've learned that almost every process in the human body, including the creation of most disease states, involves the interplay of anywhere from three to more than a dozen genes. Eventually, we'll tease out the interplay within these complex relationships and learn how to work the produce aisle to restore order on a systems level. But for now, we're making some good inroads. As researchers have learned more and more of the genetic, metabolic, and cellular causes of disease, they've also figured out which nutrients can turn those processes around.\"\u003c/p>\u003c/blockquote>\n\u003cp>As interesting as the science is, Katz emphasized on air and in her book that what is most useful to people is knowing what to eat. Her book is organized by foods rather than by nutrients because, as she said, \u003c/p>\n\u003cblockquote>\u003cp>\"I'm not going to send people to the market looking for glutathione. But I will send them to the market looking for asparagus.\"\u003c/p>\u003c/blockquote>\n\u003cp>Katz has compiled a \"culinary pharmacy,\" listing the health benefits of foods from allspice (antimicrobial, digestive support) to yogurt (digestive support, immune health). Her book also contains the \"\u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16\u003c/a>\" a list of foods that not only have high levels of antioxidants, but are also \"premier sources of healthy omega-3 fats, probiotics, and other body boosting phytochemicals, vitamins and minerals.\" In other words, they offer good nutritional bang for the bite.\u003c/p>\n\u003cfigure id=\"attachment_58213\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/asparagus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/asparagus600.jpg\" alt=\"Roasted Asparagus Salad with Arugula and Hazelnuts. Courtesy of The Longevity Kitchen\" width=\"300\" class=\"size-full wp-image-58213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Asparagus Salad with Arugula and Hazelnuts. Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>At the top of the Super 16 list is \u003cstrong>asparagus\u003c/strong>. Katz said \"it has a lot of fiber, which is wonderful for us, and it has what's called the super antioxidant, glutathione, which we lose as we age.\"\u003c/li>\n\u003cli>\u003cstrong>Avocados\u003c/strong> also made the cut, which Katz recommends whipping \"into an incredible guacamole with mint and \u003cstrong>pomegranate seeds\u003c/strong>.\"\u003c/li>\n\u003cli>\u003cstrong>Basil and mint\u003c/strong> are in the Super 16 and \"are things that we can so easily incorporate into our diet,\" said Katz. \"They're anti-inflammatory, antibacterial, and they have so many phytonutrients.\"\u003c/li>\n\u003cli>And for those of you who are fans of the \u003ca href=\"http://www.kqed.org/a/forum/R201302270900\" target=\"_blank\">Mediterranean Diet\u003c/a>, let's not forget \u003cstrong>coffee, dark chocolate and olive oil\u003c/strong>.\u003c/li>\n\u003cli>The discussion on eating for longevity didn't stop at ingredients. Bredesen says that it's critical not to eat three hours before going to sleep.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_58214\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/brownies600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/brownies600.jpg\" alt=\"Insanely Good Chocolate Brownies. Courtesy of The Longevity Kitchen\" width=\"300\" class=\"size-full wp-image-58214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Insanely Good Chocolate Brownies. Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>Kapahi cited a study were two groups of mice we're given the same amount of food but at different times -- one group was fed at night and the other during the day. The group fed at night became obese.\u003c/p>\n\u003cblockquote>\u003cp>\"One of the things that is becoming clearer is the importance of circadian clocks and circadian rhythms in our eating habits,\" said Kapahi. \"Food itself is a signal for our clocks. So if you eat at nighttime you're telling the liver to actually wake up and that sets everything out of sync. And that we found is really detrimental for health span and increases incidents of cancer and diabetes.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"In India and in a number of other countries, food is medicine,\" said Bredesen. \"I think this is something that's come to our country surprisingly late. In the U.S., food has become fun. Food has become immediacy -- if you get that drive-thru you can get more done, but in fact we're learning that India has been right all along that food is medicine.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Listen to KQED's Forum: How to Eat for a Longer Life\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201303071000\">Original Broadcast\u003c/a>:\u003cbr>\nThursday, Mar 7, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_58259\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VetsCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VetsCooking.jpg\" alt=\"Chef Lars Kronmark (R) helps veteran James McQuoid prepare a chicken. McQuoid is one of 12 injured veterans taking part in a healthy cooking "boot camp" at Napa's Culinary Institute of America. (Photo: Mina Kim/KQED)\" width=\"600\" height=\"339\" class=\"size-full wp-image-58259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lars Kronmark (R) helps veteran James McQuoid prepare a chicken. McQuoid is one of 12 injured veterans taking part in a healthy cooking \"boot camp\" at Napa's Culinary Institute of America. (Photo: Mina Kim/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to The California Report: Veterans Find Comfort, Hope in Cooking Class\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.californiareport.org/archive/R201303081630/c\">Original Broadcast\u003c/a>:\u003cbr>\nFriday, Mar 8, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2013/03/2013-03-08c-tcrmag.mp3\"] \u003c/p>\n\u003cp>Among other issues, veterans face a challenge shared by many Americans: obesity. Federal officials say more than 70 percent of veterans receiving VA care have weight problems. The California Report visits an elite culinary school in Napa Valley (\u003ca href=\"http://www.ciachef.edu/california/\">Culinary Institute of America at Greystone\u003c/a>), which runs a healthy cooking program for wounded veterans. Its students include vets from the Iraq and Afghanistan Wars -- and it's helping them to eat better, and to ease the difficult transition back to civilian life.\u003cbr>\nReporter: \u003ca href=\"http://www.kqed.org/radio/about/staff/mina-kim.jsp\">Mina Kim\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/stateofhealth/2013/03/08/wounded-veterans-find-comfort-hope-in-cooking-class/\">\u003cstrong>Read the full story at KQED's State of Health\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cfigure id=\"attachment_57651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\" title=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" alt=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco on the set of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Season 8 of KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> will premiere April 11 on KQED 9. This locally-produced \u003ca href=\"http://blogs.kqed.org/checkplease/program/\">program\u003c/a> features regular Bay Area residents reviewing and talking about their favorite restaurants. Leslie Sbrocco has been the host for the entire series and in this Bay Area Bites interview we get a closer look at who she is and what goes on behind the clinking wine glasses. \u003c/p>\n\u003cp>\u003cstrong>What do viewers have to look forward to in Check, Please! Bay Area's new season 8?\u003c/strong>\u003cbr>\nMore fun and guest fireworks, more wine tips, which we launched last season, and restaurants that you've never heard of but deserve attention. \u003c/p>\n\u003cp>\u003cstrong>Can you briefly share what your background is in the wine and food industry and why you think you were selected to host Check, Please! Bay Area?\u003c/strong>\u003cbr>\nMy background before coming to Check, Please! Bay Area as host was (and still is) in the wine and drinks industry. I helped create the website about wine for the New York Times Company more than a decade ago, which really kicked off my wine career. I have written two books about wine (\u003ca href=\"http://www.amazon.com/Wine-Women-Buying-Pairing-Sharing/dp/0060523328/ref=sr_1_4?ie=UTF8&qid=1362018172&sr=8-4&keywords=leslie+sbrocco\">Wine for Women\u003c/a> and \u003ca href=\"http://www.amazon.com/The-Simple-Savvy-Wine-Guide/dp/B001PO68WE/ref=sr_1_1?ie=UTF8&qid=1362018172&sr=8-1&keywords=leslie+sbrocco\">The Simple & Savvy Wine Guide\u003c/a>), I am a wine consultant who has worked with Virgin America Airlines, Kimpton Hotels, Harry & David among other companies, a wine educator and speaker who travels the globe speaking to thousands about wine, drinks and food, a regular on numerous national television programs such as NBC's Today show, and the co-founder of \u003ca href=\"http://thirstygirl.com/\">ThirstyGirl.com\u003c/a>.\u003c/p>\n\u003cp>I was contacted before the first season to come in and audition after someone had seen my wine segments on a PBS cooking show. And, as they say, the rest is history. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How has being the host of Check, Please! Bay Area for 8 years affected your career?\u003c/strong>\u003cbr>\nIt's been a terrific part of my career! I get recognized quite a lot now and when I do people profess their love of the show. I love it. \u003c/p>\n\u003cfigure id=\"attachment_57622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\" alt=\"Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you eat at all the restaurants on the show?\u003c/strong>\u003cbr>\nI visit nearly all the restaurants. With three on each show I aim to eat at two of them. As I live in the Sonoma area, I must admit I don't always make it to the South Bay or far East Bay spots, but I've put plenty of miles on my car during seven seasons. Usually I bring friends or family with me as I just try to sample the food not eat whole dishes. I like to talk to the chefs, the sommeliers and wine directors and get a feel for the place. Now that the show has become so popular most of the restaurants recognize me, but by the time I get there the guests have already visited the spot anonymously so it's no big deal.\u003c/p>\n\u003cp>\u003cstrong>What's the hardest thing about doing the show?\u003c/strong>\u003cbr>\nI don't get to give my opinion. You should see how hard it is sometimes when I think the guest is saying something totally off base or outrageous. I'm smiling but really thinking, \"Are they crazy?\" But, my job is to keep the conversation moving. We only have one go at the show so what you see is pretty much live. I'm taking time cues from the director and have to make sure we hit all of the timing. It's fast-paced but everyone who has been on has wanted to come back and do it again. They have a great time and so do I.\u003c/p>\n\u003cp>\u003cstrong>The structure of Check, Please! Bay Area is fairly formulaic -- what are your fantasies about an episode that would break the mold?\u003c/strong>\u003cbr>\nAs I said above, the hardest part for me is not giving my opinion on the restaurants. I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled. That would be fun, but don't think it's going to happen.\u003c/p>\n\u003cfigure id=\"attachment_57596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\" alt=\"Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are the questions people ask you most?\u003c/strong>\u003cbr>\nHow do I get on the show is number one, then the next is, \"are you really drinking wine?\" Yes. The vast majority of our guests have never been on television and so it's my job to make it a comfortable, fun and easy experience. I'd like to think I'm good at doing all those things but gotta say...the wine helps. When they drink the glasses we fill them back up so it looks the same. We've only had a couple guests who were slightly over-served. And, if they don't drink wine, you'll see juice, water, and even the occasional beer on the table.\u003c/p>\n\u003cfigure id=\"attachment_57598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\" alt=\"Leslie and guests drinking wine on the set after taping an episode for Season 8. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests drinking wine on the set after taping an episode for Season 8.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some other \"insider\" fun facts about the show?\u003c/strong>\u003cbr>\nWhen we first started doing the show my producer had a hell of a time editing because my hands were in every shot. (I married an Italian, but everyone claims I move my hands like one, too.) After season one we modified the table to put on a Leslie \"nipple,\" which is an extra curved part of the table that juts out to keep me slightly separated from the guests so I'm not hitting them with my hands all the time. I've only knocked one glass of wine on a guest this season with my expressive hands. It was white so we were cool, though.\u003c/p>\n\u003cfigure id=\"attachment_57592\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\" alt=\"Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation. Photo: Wendy Goodfriend\" width=\"800\" height=\"536\" class=\"size-full wp-image-57592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>When people meet you, what is the first thing they say?\u003c/strong>\u003cbr>\nYou're so tall! I get it all the time. I'm 5' 10\" and usually wear heels. Viewers are used to seeing me sit down so they think I'm shorter and many people who are on television are actually much smaller in person. (Secret -- We also put quite a few of the guests up on cushions so that the height is evened out.) I always joke that I'd love people to meet me and say, \"You're so much younger and thinner in person,\" but I usually get the tall comment first. Last event I did, however, a husband and wife came up to me and said they were huge fans of the show and noted how much \"prettier\" I was in person. I was very flattered, gave them a hug, then slipped them a $20 bill.\u003c/p>\n\u003cfigure id=\"attachment_57633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres at Check, Please! Bay Area event at SOMA StrEat Food Park. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco with El Sur owner Marianne Despres at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/\">Check, Please! Bay Area event\u003c/a> at SOMA StrEat Food Park.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are you like off camera?\u003c/strong>\u003cbr>\nI like to think I'm the same, but I'm definitely a little crazier and even more gregarious in person. I've had friends say they watch me on the show and call it \"Leslie Lite\" because I tend to be more of a comedian in person. I try to keep my racy mouth in check, too, when doing the show except between takes when my bawdy humor takes over.\u003c/p>\n\u003cfigure id=\"attachment_57603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\" alt=\"Leslie tasting wines post-taping to write wine notes that are published on the website. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie tasting wines post-taping to write wine notes that are published on the website.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>You have a tattoo on your leg. what's the story?\u003c/strong>\u003cbr>\nI wanted a tattoo for the last few years and I knew it would be glass of rose champagne -- my favorite wine. I had three criteria when it came to getting a tat: first, my tattoo had to be done by a terrific artist; second, it had to be in a place I could cover up; and most importantly, it had to be in a place that didn't sag (I'm not 21 you know). So, I decided the back of my leg was the perfect spot. I was going to get it done locally then my publicist got a call about me appearing on the TV show \u003ca href=\"http://tlc.howstuffworks.com/tv/la-ink\">LA INK\u003c/a>. So, I packed up my pink bubbly and my legs and headed to Los Angeles where I got inked. It turned out to be bigger and more colorful than I thought, but now I love it. My motto after all is \"life, drink it up!\" \u003c/p>\n\u003cfigure id=\"attachment_57605\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\" alt=\"Leslie Sbrocco's wine glass leg tattoo (center). Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco's wine glass leg tattoo (center).\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are some of Leslie's favorite pink sparklers:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Value (under $20)\u003c/em>\n\u003cli>Graham Beck Brut Rose Sparkling Wine, South Africa\u003c/li>\n\u003cli>Mont-Ferrant Rose Brut Cava, Spain\u003c/li>\n\u003cli>Domaine Ste. Michelle Rose, Columbia Valley, Washington\u003c/li>\n\u003cli>Gloria Ferrer Blanc de Noirs, Sonoma County, California\u003c/li>\n\u003cli>Mirabelle by Schramsberg, Napa Valley, California\u003c/li>\n\u003cli>JCB N°69 Brut Rose Cremant de Bourgogne, France\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Splurges (over $25)\u003c/em>\n\u003cli>Moet et Chandon Brut Rose, Champagne France\u003c/li>\n\u003cli>Laurent-Perrier Champagne, France\u003c/li>\n\u003cli>Paul Georg \"Premier Cru\" Brut, Champagne, France\u003c/li>\n\u003cli>Roederer Estate \"L'Ermitage\" Brut, Anderson Valley, California\u003c/li>\n\u003cli>Iron Horse Brut Rose, Green Valley, Sonoma County, California\n\u003c/li>\n\u003cli>Quartz Reef Brut Rose, Central Otago, New Zealand\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\" title=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" alt=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco on the set of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Season 8 of KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> will premiere April 11 on KQED 9. This locally-produced \u003ca href=\"http://blogs.kqed.org/checkplease/program/\">program\u003c/a> features regular Bay Area residents reviewing and talking about their favorite restaurants. Leslie Sbrocco has been the host for the entire series and in this Bay Area Bites interview we get a closer look at who she is and what goes on behind the clinking wine glasses. \u003c/p>\n\u003cp>\u003cstrong>What do viewers have to look forward to in Check, Please! Bay Area's new season 8?\u003c/strong>\u003cbr>\nMore fun and guest fireworks, more wine tips, which we launched last season, and restaurants that you've never heard of but deserve attention. \u003c/p>\n\u003cp>\u003cstrong>Can you briefly share what your background is in the wine and food industry and why you think you were selected to host Check, Please! Bay Area?\u003c/strong>\u003cbr>\nMy background before coming to Check, Please! Bay Area as host was (and still is) in the wine and drinks industry. I helped create the website about wine for the New York Times Company more than a decade ago, which really kicked off my wine career. I have written two books about wine (\u003ca href=\"http://www.amazon.com/Wine-Women-Buying-Pairing-Sharing/dp/0060523328/ref=sr_1_4?ie=UTF8&qid=1362018172&sr=8-4&keywords=leslie+sbrocco\">Wine for Women\u003c/a> and \u003ca href=\"http://www.amazon.com/The-Simple-Savvy-Wine-Guide/dp/B001PO68WE/ref=sr_1_1?ie=UTF8&qid=1362018172&sr=8-1&keywords=leslie+sbrocco\">The Simple & Savvy Wine Guide\u003c/a>), I am a wine consultant who has worked with Virgin America Airlines, Kimpton Hotels, Harry & David among other companies, a wine educator and speaker who travels the globe speaking to thousands about wine, drinks and food, a regular on numerous national television programs such as NBC's Today show, and the co-founder of \u003ca href=\"http://thirstygirl.com/\">ThirstyGirl.com\u003c/a>.\u003c/p>\n\u003cp>I was contacted before the first season to come in and audition after someone had seen my wine segments on a PBS cooking show. And, as they say, the rest is history. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How has being the host of Check, Please! Bay Area for 8 years affected your career?\u003c/strong>\u003cbr>\nIt's been a terrific part of my career! I get recognized quite a lot now and when I do people profess their love of the show. I love it. \u003c/p>\n\u003cfigure id=\"attachment_57622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\" alt=\"Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you eat at all the restaurants on the show?\u003c/strong>\u003cbr>\nI visit nearly all the restaurants. With three on each show I aim to eat at two of them. As I live in the Sonoma area, I must admit I don't always make it to the South Bay or far East Bay spots, but I've put plenty of miles on my car during seven seasons. Usually I bring friends or family with me as I just try to sample the food not eat whole dishes. I like to talk to the chefs, the sommeliers and wine directors and get a feel for the place. Now that the show has become so popular most of the restaurants recognize me, but by the time I get there the guests have already visited the spot anonymously so it's no big deal.\u003c/p>\n\u003cp>\u003cstrong>What's the hardest thing about doing the show?\u003c/strong>\u003cbr>\nI don't get to give my opinion. You should see how hard it is sometimes when I think the guest is saying something totally off base or outrageous. I'm smiling but really thinking, \"Are they crazy?\" But, my job is to keep the conversation moving. We only have one go at the show so what you see is pretty much live. I'm taking time cues from the director and have to make sure we hit all of the timing. It's fast-paced but everyone who has been on has wanted to come back and do it again. They have a great time and so do I.\u003c/p>\n\u003cp>\u003cstrong>The structure of Check, Please! Bay Area is fairly formulaic -- what are your fantasies about an episode that would break the mold?\u003c/strong>\u003cbr>\nAs I said above, the hardest part for me is not giving my opinion on the restaurants. I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled. That would be fun, but don't think it's going to happen.\u003c/p>\n\u003cfigure id=\"attachment_57596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\" alt=\"Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are the questions people ask you most?\u003c/strong>\u003cbr>\nHow do I get on the show is number one, then the next is, \"are you really drinking wine?\" Yes. The vast majority of our guests have never been on television and so it's my job to make it a comfortable, fun and easy experience. I'd like to think I'm good at doing all those things but gotta say...the wine helps. When they drink the glasses we fill them back up so it looks the same. We've only had a couple guests who were slightly over-served. And, if they don't drink wine, you'll see juice, water, and even the occasional beer on the table.\u003c/p>\n\u003cfigure id=\"attachment_57598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\" alt=\"Leslie and guests drinking wine on the set after taping an episode for Season 8. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests drinking wine on the set after taping an episode for Season 8.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some other \"insider\" fun facts about the show?\u003c/strong>\u003cbr>\nWhen we first started doing the show my producer had a hell of a time editing because my hands were in every shot. (I married an Italian, but everyone claims I move my hands like one, too.) After season one we modified the table to put on a Leslie \"nipple,\" which is an extra curved part of the table that juts out to keep me slightly separated from the guests so I'm not hitting them with my hands all the time. I've only knocked one glass of wine on a guest this season with my expressive hands. It was white so we were cool, though.\u003c/p>\n\u003cfigure id=\"attachment_57592\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\" alt=\"Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation. Photo: Wendy Goodfriend\" width=\"800\" height=\"536\" class=\"size-full wp-image-57592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>When people meet you, what is the first thing they say?\u003c/strong>\u003cbr>\nYou're so tall! I get it all the time. I'm 5' 10\" and usually wear heels. Viewers are used to seeing me sit down so they think I'm shorter and many people who are on television are actually much smaller in person. (Secret -- We also put quite a few of the guests up on cushions so that the height is evened out.) I always joke that I'd love people to meet me and say, \"You're so much younger and thinner in person,\" but I usually get the tall comment first. Last event I did, however, a husband and wife came up to me and said they were huge fans of the show and noted how much \"prettier\" I was in person. I was very flattered, gave them a hug, then slipped them a $20 bill.\u003c/p>\n\u003cfigure id=\"attachment_57633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres at Check, Please! Bay Area event at SOMA StrEat Food Park. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco with El Sur owner Marianne Despres at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/\">Check, Please! Bay Area event\u003c/a> at SOMA StrEat Food Park.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are you like off camera?\u003c/strong>\u003cbr>\nI like to think I'm the same, but I'm definitely a little crazier and even more gregarious in person. I've had friends say they watch me on the show and call it \"Leslie Lite\" because I tend to be more of a comedian in person. I try to keep my racy mouth in check, too, when doing the show except between takes when my bawdy humor takes over.\u003c/p>\n\u003cfigure id=\"attachment_57603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\" alt=\"Leslie tasting wines post-taping to write wine notes that are published on the website. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie tasting wines post-taping to write wine notes that are published on the website.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>You have a tattoo on your leg. what's the story?\u003c/strong>\u003cbr>\nI wanted a tattoo for the last few years and I knew it would be glass of rose champagne -- my favorite wine. I had three criteria when it came to getting a tat: first, my tattoo had to be done by a terrific artist; second, it had to be in a place I could cover up; and most importantly, it had to be in a place that didn't sag (I'm not 21 you know). So, I decided the back of my leg was the perfect spot. I was going to get it done locally then my publicist got a call about me appearing on the TV show \u003ca href=\"http://tlc.howstuffworks.com/tv/la-ink\">LA INK\u003c/a>. So, I packed up my pink bubbly and my legs and headed to Los Angeles where I got inked. It turned out to be bigger and more colorful than I thought, but now I love it. My motto after all is \"life, drink it up!\" \u003c/p>\n\u003cfigure id=\"attachment_57605\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\" alt=\"Leslie Sbrocco's wine glass leg tattoo (center). Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco's wine glass leg tattoo (center).\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are some of Leslie's favorite pink sparklers:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Value (under $20)\u003c/em>\n\u003cli>Graham Beck Brut Rose Sparkling Wine, South Africa\u003c/li>\n\u003cli>Mont-Ferrant Rose Brut Cava, Spain\u003c/li>\n\u003cli>Domaine Ste. Michelle Rose, Columbia Valley, Washington\u003c/li>\n\u003cli>Gloria Ferrer Blanc de Noirs, Sonoma County, California\u003c/li>\n\u003cli>Mirabelle by Schramsberg, Napa Valley, California\u003c/li>\n\u003cli>JCB N°69 Brut Rose Cremant de Bourgogne, France\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Splurges (over $25)\u003c/em>\n\u003cli>Moet et Chandon Brut Rose, Champagne France\u003c/li>\n\u003cli>Laurent-Perrier Champagne, France\u003c/li>\n\u003cli>Paul Georg \"Premier Cru\" Brut, Champagne, France\u003c/li>\n\u003cli>Roederer Estate \"L'Ermitage\" Brut, Anderson Valley, California\u003c/li>\n\u003cli>Iron Horse Brut Rose, Green Valley, Sonoma County, California\n\u003c/li>\n\u003cli>Quartz Reef Brut Rose, Central Otago, New Zealand\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to KQED's Forum: Study Confirms Benefits of a Mediterranean Diet\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301280900\">Original Broadcast\u003c/a>:\u003cbr>\nWednesday, Feb 27, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130227aforum.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_57533\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Olives.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Olives.jpg\" alt=\"Olives. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olives. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The Mediterranean diet -- which emphasizes things like fruits, vegetables, olive oil and fish -- has long been promoted as a healthy approach to eating. A major new study, published Monday in the New England Journal of Medicine, provides even more reasons to eat like an Italian, Spaniard or Greek. Among the findings: people on a Mediterranean diet had a 30 percent lower risk of major cardiovascular problems compared to people who followed a low-fat diet. \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Cesar Molina, cardiologist at El Camino Hospital in Mountain View, spokesman for the \u003ca href=\"http://www.heart.org/HEARTORG/\">American Heart Association\u003c/a> and co-founder of the \u003ca href=\"http://www.elcaminohospital.org/Programs_and_Services/Community_Health_Services/South_Asian_Heart_Center\">South Asian Heart Center\u003c/a> at El Camino Hospital\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/DeanOrnishMD\">Dean Ornish\u003c/a>, founder and president of the \u003ca href=\"http://www.pmri.org/\">Preventive Medicine Research Institute\u003c/a> and clinical professor of medicine at UCSF\u003c/li>\n\u003cli>Rita Redberg, cardiologist and professor of medicine at \u003ca href=\"http://www.ucsfhealth.org/\">UCSF Medical Center\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/spanish-test-mediterranean-diet-shines-in-clinical-study/\">Mediterranean Diet Shines in Clinical Study (Bay Area Bites/NPR Food)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303#t=article\">Read the study (New England Journal of Medicine)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_57533\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Olives.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Olives.jpg\" alt=\"Olives. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olives. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The Mediterranean diet -- which emphasizes things like fruits, vegetables, olive oil and fish -- has long been promoted as a healthy approach to eating. A major new study, published Monday in the New England Journal of Medicine, provides even more reasons to eat like an Italian, Spaniard or Greek. Among the findings: people on a Mediterranean diet had a 30 percent lower risk of major cardiovascular problems compared to people who followed a low-fat diet. \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Cesar Molina, cardiologist at El Camino Hospital in Mountain View, spokesman for the \u003ca href=\"http://www.heart.org/HEARTORG/\">American Heart Association\u003c/a> and co-founder of the \u003ca href=\"http://www.elcaminohospital.org/Programs_and_Services/Community_Health_Services/South_Asian_Heart_Center\">South Asian Heart Center\u003c/a> at El Camino Hospital\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/DeanOrnishMD\">Dean Ornish\u003c/a>, founder and president of the \u003ca href=\"http://www.pmri.org/\">Preventive Medicine Research Institute\u003c/a> and clinical professor of medicine at UCSF\u003c/li>\n\u003cli>Rita Redberg, cardiologist and professor of medicine at \u003ca href=\"http://www.ucsfhealth.org/\">UCSF Medical Center\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/25/spanish-test-mediterranean-diet-shines-in-clinical-study/\">Mediterranean Diet Shines in Clinical Study (Bay Area Bites/NPR Food)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303#t=article\">Read the study (New England Journal of Medicine)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_57053\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\" alt=\"Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201302190900\">KQED's Forum Original Broadcast\u003c/a>:\u003cbr>\nTuesday, Feb 19, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130219aforum.mp3\"] \u003c/p>\n\u003cp>A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Christina Clarke, research scientist at the \u003ca href=\"http://www.cpic.org/site/c.skI0L6MKJpE/b.5730233/k.A600/Cancer_Prevention.htm\">Cancer Prevention Institute of California\u003c/a> (CPIC)\u003c/li>\n\u003cli>Curt Ellison, Scientific Co-Director, \u003ca href=\"http://www.bu.edu/alcohol-forum/\">International Scientific Forum on Alcohol Research\u003c/a>\u003c/li>\n\u003cli>Thomas Greenfield, center director and scientific director for the \u003ca href=\"http://www.arg.org/\">Alcohol Research Group at the Public Health Institute\u003c/a>, and one of study's authors\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2012.301199\">Study from American Journal of Public Health\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.phi.org/news-events/411/drinking-causes-35-of-cancer-deaths-more-than-from-melanoma-new-study-finds\">Drinking Causes 3.5% of Cancer Deaths : Public Health Institute\u003c/a> \u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cfigure id=\"attachment_55333\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Sugar.jpg\" alt=\"Sugar. Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-55333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar. Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Dr. Robert Lustig's War on Sugar\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301280900\">Original Broadcast\u003c/a>:\u003cbr>\nMonday, Jan 28, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130128aforum.mp3\"] \u003c/p>\n\u003cp>Dr. Robert Lustig is waging a war on sugar. He calls sugar the culprit behind obesity, and wants the government to regulate sugar the way it does alcohol. But his ideas have stirred up controversy among his medical colleagues who say he has insufficient evidence linking sugar to obesity. Dr. Lustig joins KQED's Forum to talk about his new book, \"Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.\"\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> Robert Lustig, author, professor of pediatrics in the Division of Endocrinology and director of the Weight Assessment for Teen and Child Health (WATCH) at UCSF Medical Center\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9781594631009\">About the book \"Fat Chance\"\u003c/a> : at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201104211000\">Sugar and Health\u003c/a> (Dr. Lustig on Forum in 2011)\u003c/li>\n\u003cli>Read \"\u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">Is Sugar Toxic?\u003c/a>\" : at NYTimes.com\u003c/li>\n\u003cli>Watch \"\u003ca href=\"http://www.youtube.com/watch?v=dBnniua6-oM\">Sugar: The Bitter Truth\u003c/a>\" : at YouTube.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cfigure id=\"attachment_54410\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop560.jpg\" alt=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" title=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" width=\"560\" height=\"314\" class=\"size-full wp-image-54410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Restaurant Roundup\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 10, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130110bforum.mp3\"] \u003c/p>\n\u003cp>From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Jung, dining blogger at FoodGal.com and former food writer and editor for the San Jose Mercury News\u003c/li>\n\u003cli>Jonathan Kauffman, San Francisco editor for TastingTable.com and former restaurant critic for the East Bay Express, the Seattle Weekly and the SF Weekly\u003c/li>\n\u003cli>Michael Bauer, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/\">Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodgal.com/\">Food Gal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastingtable.com/entry_by_section/sf/dining?setPrefEditionName=sf\">Tasting Table\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.theawl.com/2013/01/san-francisco-almost-as-good-as-new-york#comments\">Is New York Losing the Restaurant War to the Bay Area? (The Awl)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Restaurants Recommended by Food Critics and Bloggers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Marlowe\u003cbr>\nPläj\u003cbr>\nBenu (chef Corey Lee)\u003cbr>\nPark Tavern\u003cbr>\nAziza\u003cbr>\nBar Tartine\u003cbr>\nQuince\u003cbr>\nSandbox Bakery (opened by former chef at Slanted Door)\u003cbr>\nDeli Board\u003cbr>\nOuterlands\u003cbr>\nCommonwealth\u003cbr>\nKokkari\u003cbr>\nCraftsman and Wolves\u003cbr>\nLai Hong Lounge in Chinatown (branch of Kong Kong Lounge)\u003cbr>\nM.Y. China in Westfield Mall\u003cbr>\nHakkasan\u003cbr>\nMandalay\u003cbr>\nCharles Phan's Hard Water (not yet opened)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Miss Ollie's in Oakland\u003cbr>\nFlora Restaurant and Bar in Oakland\u003cbr>\nHopscotch Restaurant and Bar in Oakland\u003cbr>\nDuende in Oakland\u003cbr>\nCosecha in Oakland\u003cbr>\nIppuku in Berkeley (chef Christian Geideman)\u003cbr>\nCafe Gratitude in Berkeley\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagel Shop in Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Authentic Bagel Company in Oakland\u003c/a>\u003cbr>\nBartavelle Coffee and Wine Bar in Berkeley\u003cbr>\nChez Panisse in Berkeley\u003cbr>\nSlow Hand BBQ in Pleasant Hill\u003cbr>\nComal in Berkeley (former chef at Delfina's)\u003cbr>\nTamarindo Antojeria Mexicana in Oakland\u003cbr>\nGather in Berkeley\u003cbr>\nSaul's Restaurant and Delicatessen in Berkeley\u003cbr>\nA16 (currently in San Francisco. Set to open another location in the East Bay)\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>Chez TJ in Mountain View\u003cbr>\nAlexander's Steakhouse in San Francisco and Silicon Valley\u003cbr>\nThe Sea in Palo Alto\u003cbr>\nAttic in San Mateo\u003cbr>\nManresa in Los Gatos\u003cbr>\nAll Spice in San Mateo\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Mill Valley Beerworks in Mill Valley\u003cbr>\nTerrapin Crossroads in San Rafael (founding owner of member Grateful Dead)\u003cbr>\nThe Tavern at Lark Creek in Larkspur\u003cbr>\nPicco in Larkspur\u003c/p>\n\u003cp>\u003cstrong>Restaurants Recommended by Callers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Halu in the Inner Richmond\u003cbr>\nDixie\u003cbr>\nArang Korean Restaurant\u003cbr>\nAyulta in the Mission\u003cbr>\nSaha\u003cbr>\nEl Nopalito\u003cbr>\nOriginal Joe's Italian\u003cbr>\nThe Slanted Door\u003cbr>\nZuni Café\u003cbr>\nGoat Hill Pizza\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Hot Basil Café in Concord\u003cbr>\nThe Compass Star in Martinez\u003cbr>\nArtisan Bistro in Lafayette\u003cbr>\nTaqueria El Farolito in Oakland\u003cbr>\nLa Costa in Oakland\u003cbr>\nFentons Creamery in Oakland\u003cbr>\nChampa Garden in Oakland\u003cbr>\nDisco Volante in Oakland\u003cbr>\nBrown Sugar Kitchen in Oakland\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>31st Union in San Mateo\u003cbr>\nCasCal in Mountain View\u003cbr>\nBuda Thai in Mountain View\u003cbr>\nHeavenly Cafe in Scotts Valley\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Yanni's Sausage Grill of Penngrove\u003cbr>\nRosso Pizzeria and Mozzarella Bar (good gluten-free crust)\u003cbr>\nHole in the Wall Restaurant in Sebastopol\u003cbr>\nThe Spinster Sisters in Santa Rosa\u003cbr>\nBackyard in Forestville\u003cbr>\nThe Thomas and Fagiani's Bar at The Thomas in Napa\u003cbr>\nGoose and Gander in Saint Helena\u003cbr>\nScopa in Healdsburg\u003cbr>\nSpoonbar in Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Google Map of Forum's Restaurant Roundup\u003c/strong>\u003cbr>\nBlue markers indicate restaurants that were recommended by show guests: Michael Bauer of The San Francisco Chronicle, Carolyn Jung of FoodGal.com, and Jonathan Kauffman of TastingTable.com. Yellow markers represent restaurants recommended by Forum listeners and Facebook fans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"500\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8\" style=\"color:#0000FF;text-align:left\">KQED Forum's Bay Area Restaurant Roundup\u003c/a> in a larger map\u003c/small>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54410\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop560.jpg\" alt=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" title=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" width=\"560\" height=\"314\" class=\"size-full wp-image-54410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Restaurant Roundup\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 10, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Jung, dining blogger at FoodGal.com and former food writer and editor for the San Jose Mercury News\u003c/li>\n\u003cli>Jonathan Kauffman, San Francisco editor for TastingTable.com and former restaurant critic for the East Bay Express, the Seattle Weekly and the SF Weekly\u003c/li>\n\u003cli>Michael Bauer, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/\">Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodgal.com/\">Food Gal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastingtable.com/entry_by_section/sf/dining?setPrefEditionName=sf\">Tasting Table\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.theawl.com/2013/01/san-francisco-almost-as-good-as-new-york#comments\">Is New York Losing the Restaurant War to the Bay Area? (The Awl)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Restaurants Recommended by Food Critics and Bloggers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Marlowe\u003cbr>\nPläj\u003cbr>\nBenu (chef Corey Lee)\u003cbr>\nPark Tavern\u003cbr>\nAziza\u003cbr>\nBar Tartine\u003cbr>\nQuince\u003cbr>\nSandbox Bakery (opened by former chef at Slanted Door)\u003cbr>\nDeli Board\u003cbr>\nOuterlands\u003cbr>\nCommonwealth\u003cbr>\nKokkari\u003cbr>\nCraftsman and Wolves\u003cbr>\nLai Hong Lounge in Chinatown (branch of Kong Kong Lounge)\u003cbr>\nM.Y. China in Westfield Mall\u003cbr>\nHakkasan\u003cbr>\nMandalay\u003cbr>\nCharles Phan's Hard Water (not yet opened)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Miss Ollie's in Oakland\u003cbr>\nFlora Restaurant and Bar in Oakland\u003cbr>\nHopscotch Restaurant and Bar in Oakland\u003cbr>\nDuende in Oakland\u003cbr>\nCosecha in Oakland\u003cbr>\nIppuku in Berkeley (chef Christian Geideman)\u003cbr>\nCafe Gratitude in Berkeley\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagel Shop in Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Authentic Bagel Company in Oakland\u003c/a>\u003cbr>\nBartavelle Coffee and Wine Bar in Berkeley\u003cbr>\nChez Panisse in Berkeley\u003cbr>\nSlow Hand BBQ in Pleasant Hill\u003cbr>\nComal in Berkeley (former chef at Delfina's)\u003cbr>\nTamarindo Antojeria Mexicana in Oakland\u003cbr>\nGather in Berkeley\u003cbr>\nSaul's Restaurant and Delicatessen in Berkeley\u003cbr>\nA16 (currently in San Francisco. Set to open another location in the East Bay)\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>Chez TJ in Mountain View\u003cbr>\nAlexander's Steakhouse in San Francisco and Silicon Valley\u003cbr>\nThe Sea in Palo Alto\u003cbr>\nAttic in San Mateo\u003cbr>\nManresa in Los Gatos\u003cbr>\nAll Spice in San Mateo\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Mill Valley Beerworks in Mill Valley\u003cbr>\nTerrapin Crossroads in San Rafael (founding owner of member Grateful Dead)\u003cbr>\nThe Tavern at Lark Creek in Larkspur\u003cbr>\nPicco in Larkspur\u003c/p>\n\u003cp>\u003cstrong>Restaurants Recommended by Callers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Halu in the Inner Richmond\u003cbr>\nDixie\u003cbr>\nArang Korean Restaurant\u003cbr>\nAyulta in the Mission\u003cbr>\nSaha\u003cbr>\nEl Nopalito\u003cbr>\nOriginal Joe's Italian\u003cbr>\nThe Slanted Door\u003cbr>\nZuni Café\u003cbr>\nGoat Hill Pizza\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Hot Basil Café in Concord\u003cbr>\nThe Compass Star in Martinez\u003cbr>\nArtisan Bistro in Lafayette\u003cbr>\nTaqueria El Farolito in Oakland\u003cbr>\nLa Costa in Oakland\u003cbr>\nFentons Creamery in Oakland\u003cbr>\nChampa Garden in Oakland\u003cbr>\nDisco Volante in Oakland\u003cbr>\nBrown Sugar Kitchen in Oakland\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>31st Union in San Mateo\u003cbr>\nCasCal in Mountain View\u003cbr>\nBuda Thai in Mountain View\u003cbr>\nHeavenly Cafe in Scotts Valley\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Yanni's Sausage Grill of Penngrove\u003cbr>\nRosso Pizzeria and Mozzarella Bar (good gluten-free crust)\u003cbr>\nHole in the Wall Restaurant in Sebastopol\u003cbr>\nThe Spinster Sisters in Santa Rosa\u003cbr>\nBackyard in Forestville\u003cbr>\nThe Thomas and Fagiani's Bar at The Thomas in Napa\u003cbr>\nGoose and Gander in Saint Helena\u003cbr>\nScopa in Healdsburg\u003cbr>\nSpoonbar in Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Google Map of Forum's Restaurant Roundup\u003c/strong>\u003cbr>\nBlue markers indicate restaurants that were recommended by show guests: Michael Bauer of The San Francisco Chronicle, Carolyn Jung of FoodGal.com, and Jonathan Kauffman of TastingTable.com. Yellow markers represent restaurants recommended by Forum listeners and Facebook fans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"500\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8\" style=\"color:#0000FF;text-align:left\">KQED Forum's Bay Area Restaurant Roundup\u003c/a> in a larger map\u003c/small>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Binge Drinking Among Women Is Both Dangerous And Overlooked",
"title": "Binge Drinking Among Women Is Both Dangerous And Overlooked",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Scott Hensley, \u003ca href=\"http://www.npr.org/blogs/health/2013/01/08/168875178/binge-drinking-is-common-yet-overlooked-in-women\">Shots at NPR Health News\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_14.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_54206\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking-300x168.jpg\" alt='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' title='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' width=\"300\" height=\"168\" class=\"size-medium wp-image-54206\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Binge drinking is something many people want to shrug off.\u003c/p>\n\u003cp>But officials at the Centers for Disease Control and Prevention say it's a public health problem that deserves more attention.\u003c/p>\n\u003cp>You might be tempted to think binge drinking is mainly an issue for men, but that's not the case. So the CDC is putting the spotlight on women's binge drinking, which it says is both dangerous and overlooked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About 13 percent of U.S. women go on drinking binges each month, says the CDC, citing \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0108a1.htm?s_cid=mm62e0108a1_e\">survey data collected in 2011\u003c/a>. Among high school girls, the figure is around 20 percent.\u003c/p>\n\u003cp>Consuming four or more drinks in a single session is considered a binge for women, in case you were wondering. For men, five or more drinks define a binge.\u003c/p>\n\u003cp>All told, the CDC figures 14 million women in the U.S. binge drink. Those who binge, do it an average of about three times a month. And when they binge, they're drinking around six drinks each time. Most binge drinkers aren't dependent on alcohol, the CDC says.\u003c/p>\n\u003cp>Binge drinking is more common among non-Hispanic whites (a prevalence of 13 percent). And it becomes more common as household income rises. It's most frequent — at 16 percent — among women in households earning $75,000 or more a year.\u003c/p>\n\u003cp>The CDC says the harms from binge drinking, which run the gamut from preventable death to unintended pregnancy, can be curbed with greater awareness and thoughtful interventions.\u003c/p>\n\u003cp>Dr. Robert Brewer, head of the CDC's alcohol program, called the prevalence of binge drinking among women and girls \"alarming to see.\" But, he said in a statement Tuesday, there are \u003ca href=\"http://www.thecommunityguide.org/alcohol/index.html\">prevention strategies\u003c/a> that work, including restrictions on alcohol sales, and better screening and counseling.\u003c/p>\n\u003cp>A previous study found that college students (both male and female) who black out from drinking are the most likely to wind up in the \u003ca href=\"http://www.npr.org/blogs/health/2012/03/15/148676102/blackouts-predict-which-binge-drinking-students-will-end-up-in-ers\">emergency room\u003c/a>. Prevention efforts geared to them could pay particular dividends.\u003c/p>\n\u003cp>The CDC didn't explore why women binge drink. But some researchers place at least part of the blame on alcohol companies targeting women with advertising and new products.\u003c/p>\n\u003cp>\"Virginia Slims was the beginning of an increase in cigarette smoking for women,\" says \u003ca href=\"http://www.jhsph.edu/faculty/directory/profile/4686/Jernigan/David\">David Jernigan\u003c/a>, a specialist in alcohol policy at Johns Hopkins, tells NPR's Rob Stein. \"The equivalent in alcohol has been the rise of these products we call 'alcopops.' They're fruity, bubbly, brightly colored. On college campuses they're known as 'chick beer.' \"\u003c/p>\n\u003cp>Jernigan says these products are cheap, advertised widely and sold in many grocery and convenience stores, encouraging girls and young women to abuse alcohol.\u003c/p>\n\u003cp>The alcoholic beverage industry disputes all this. While the industry agrees that binge drinking is a problem, it says that drinking among teens is at an all-time low, and that there's no evidence the marketing of specific products plays any role in binge drinking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The U.S. Preventive Services Task Force, an influential group that sets guidelines for basic medical care, \u003ca href=\"http://www.uspreventiveservicestaskforce.org/3rduspstf/alcohol/alcomisrs.htm\">says that screening adults\u003c/a>, including pregnant women for alcohol misuse, makes sense. Even brief counseling sessions can help curtail risky drinking, the task force \u003ca href=\"http://www.npr.org/blogs/health/2012/09/25/161764546/mini-counseling-sessions-can-curb-problem-drinking\">concluded last year\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "About 13 percent of U.S. women go on drinking binges each month, say officials at the Centers for Disease Control and Prevention. The damage from binge drinking runs the gamut from death to unintended pregnancy. Public health officials say binge drinking can be curbed with greater awareness and thoughtful interventions.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Scott Hensley, \u003ca href=\"http://www.npr.org/blogs/health/2013/01/08/168875178/binge-drinking-is-common-yet-overlooked-in-women\">Shots at NPR Health News\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_54206\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking-300x168.jpg\" alt='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' title='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' width=\"300\" height=\"168\" class=\"size-medium wp-image-54206\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Binge drinking is something many people want to shrug off.\u003c/p>\n\u003cp>But officials at the Centers for Disease Control and Prevention say it's a public health problem that deserves more attention.\u003c/p>\n\u003cp>You might be tempted to think binge drinking is mainly an issue for men, but that's not the case. So the CDC is putting the spotlight on women's binge drinking, which it says is both dangerous and overlooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About 13 percent of U.S. women go on drinking binges each month, says the CDC, citing \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0108a1.htm?s_cid=mm62e0108a1_e\">survey data collected in 2011\u003c/a>. Among high school girls, the figure is around 20 percent.\u003c/p>\n\u003cp>Consuming four or more drinks in a single session is considered a binge for women, in case you were wondering. For men, five or more drinks define a binge.\u003c/p>\n\u003cp>All told, the CDC figures 14 million women in the U.S. binge drink. Those who binge, do it an average of about three times a month. And when they binge, they're drinking around six drinks each time. Most binge drinkers aren't dependent on alcohol, the CDC says.\u003c/p>\n\u003cp>Binge drinking is more common among non-Hispanic whites (a prevalence of 13 percent). And it becomes more common as household income rises. It's most frequent — at 16 percent — among women in households earning $75,000 or more a year.\u003c/p>\n\u003cp>The CDC says the harms from binge drinking, which run the gamut from preventable death to unintended pregnancy, can be curbed with greater awareness and thoughtful interventions.\u003c/p>\n\u003cp>Dr. Robert Brewer, head of the CDC's alcohol program, called the prevalence of binge drinking among women and girls \"alarming to see.\" But, he said in a statement Tuesday, there are \u003ca href=\"http://www.thecommunityguide.org/alcohol/index.html\">prevention strategies\u003c/a> that work, including restrictions on alcohol sales, and better screening and counseling.\u003c/p>\n\u003cp>A previous study found that college students (both male and female) who black out from drinking are the most likely to wind up in the \u003ca href=\"http://www.npr.org/blogs/health/2012/03/15/148676102/blackouts-predict-which-binge-drinking-students-will-end-up-in-ers\">emergency room\u003c/a>. Prevention efforts geared to them could pay particular dividends.\u003c/p>\n\u003cp>The CDC didn't explore why women binge drink. But some researchers place at least part of the blame on alcohol companies targeting women with advertising and new products.\u003c/p>\n\u003cp>\"Virginia Slims was the beginning of an increase in cigarette smoking for women,\" says \u003ca href=\"http://www.jhsph.edu/faculty/directory/profile/4686/Jernigan/David\">David Jernigan\u003c/a>, a specialist in alcohol policy at Johns Hopkins, tells NPR's Rob Stein. \"The equivalent in alcohol has been the rise of these products we call 'alcopops.' They're fruity, bubbly, brightly colored. On college campuses they're known as 'chick beer.' \"\u003c/p>\n\u003cp>Jernigan says these products are cheap, advertised widely and sold in many grocery and convenience stores, encouraging girls and young women to abuse alcohol.\u003c/p>\n\u003cp>The alcoholic beverage industry disputes all this. While the industry agrees that binge drinking is a problem, it says that drinking among teens is at an all-time low, and that there's no evidence the marketing of specific products plays any role in binge drinking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The U.S. Preventive Services Task Force, an influential group that sets guidelines for basic medical care, \u003ca href=\"http://www.uspreventiveservicestaskforce.org/3rduspstf/alcohol/alcomisrs.htm\">says that screening adults\u003c/a>, including pregnant women for alcohol misuse, makes sense. Even brief counseling sessions can help curtail risky drinking, the task force \u003ca href=\"http://www.npr.org/blogs/health/2012/09/25/161764546/mini-counseling-sessions-can-curb-problem-drinking\">concluded last year\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Elvis Left The Building Long Ago, But His Food (And Music) Lives On",
"title": "Elvis Left The Building Long Ago, But His Food (And Music) Lives On",
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"content": "\u003cfigure id=\"attachment_54176\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\" alt=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" title=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" width=\"560\" class=\"size-full wp-image-54176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton and Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168871751/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_10.mp3\"] \u003c/p>\n\u003cp>Elvis Presley was better known for his music than his gourmet tastes. But he did have a famous affinity for the fried goodness of the American South — and he had the waistline to prove it.\u003c/p>\n\u003cp>In honor of what would have been the King of Rock 'n' Roll's 78th birthday, let's take a look at some of his legendary eating habits.\u003c/p>\n\u003cp>His famously beloved fried peanut butter and banana sandwiches — or \"peanut butter and 'nanner sandwiches,\" according to \u003cem>Are You Hungry Tonight,\u003c/em> a cookbook of his favorite recipes — were basically peanut butter and sliced banana between two pieces of white bread, fried in butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Butter seems to have been a frequent part of Presley's diet, contributing to his weight gain before his untimely demise at age 42 in 1977. By that time, \"Elvis had long been gobbling drugs and fatty foods,\" Graeme Wood writes over at the now-defunct The Daily. \"But his romance with saturated fat reached a sort of point-of-no-return 18 months before the end, on a chilly night that started at Graceland, his estate in Memphis, Tenn.\"\u003c/p>\n\u003cp>Wood recounts \u003ca href=\"http://www.thedaily.com/page/2011/05/28/052811-opinions-history-elvis-sandwich-wood-1-4/\">the story\u003c/a> of Presley's famous flight to Denver one night to get a sandwich that topped even his old familiar favorite. One night in 1976, the King started reminiscing about Fool's Gold Loaf, a sandwich he'd once eaten at the Colorado Mine Company in Denver. It cost $49.95 at the time — $189 in today's dollars, Wood says.\u003c/p>\n\u003cp>Apparently, Presley's craving was so intense that he and his entourage jumped on his private plane and jetted off for the two-hour ride to Denver — a midnight junk food run that totaled $16,000, says Wood.\u003c/p>\n\u003cp>As for the calorie count involved, estimates vary: Wood says 8,000 but some estimates have run as high as \u003ca href=\"http://newyork.grubstreet.com/2008/04/ifc_center_brings_42000calorie.html\">42,000\u003c/a>! Here's the recipe:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Take a whole loaf of Italian bread and slice it lengthwise. Hollow it out and slather it with margarine. Then add a whole jar of jelly and a whole jar of creamy peanut butter, creating two large boats of PB&J. Finally, add a whole pound of fried bacon. Before adding the bacon, dab away the grease on paper towels (presumably to avoid adding unnecessary fat and rendering the sandwich disgusting). Then reunite the sandwich halves, deep-fry, and serve.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Far be it from us to advocate anyone eat like Presley (as we've told you before, all that \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">bacon\u003c/a> could be the death of you). Still, those curious about the King's other culinary ways can dive into \u003ca href=\"http://today.msnbc.msn.com/id/38600144/ns/today-food/t/eat-king-keep-tums-handy/#.UOxHZ-SCm3M\">these recipes\u003c/a> from the authorized cookbook, \u003cem>Graceland's Table: Recipes Fit for the King of Rock and Roll.\u003c/em>\u003c/p>\n\u003cp>Or you could try a modern interpretation of Elvis' immortal beloved snack — The Elvis Presley Milkshake, from Charleston, S.C.-based chef Sean Brock.\u003c/p>\n\u003cp>Every January 8\u003csup>th\u003c/sup>, Brock works peanut butter and banana into the menu at his restaurants. One year, as he was serving cheeseburgers to his staff, the idea of a milkshake hit him. \"[I]t was kind of weird, especially with the bacon in the milkshake, but it turned out to be delicious,\" Brock says. Listen to \u003cem>All Things Considered\u003c/em>'s story later for more details, but here's the recipe if you just can't wait.\u003c/p>\n\u003cp>\u003cstrong>Sean Brock's Elvis Presley Milkshake\u003c/strong>\u003c/p>\n\u003cp>From\u003cem> \u003c/em>\u003cem>Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants\u003c/em>\u003c/p>\n\u003cp>Serves 4 to 6\u003c/p>\n\u003cp>5 thick-cut strips of smoked bacon\u003c/p>\n\u003cp>2 very ripe bananas\u003c/p>\n\u003cp>1/2 cup smooth peanut butter\u003c/p>\n\u003cp>1/4 cup Buffalo Trace bourbon\u003c/p>\n\u003cp>3 cups vanilla ice cream, softened slightly\u003c/p>\n\u003cp>3 tablespoons of bacon fat, cooled\u003c/p>\n\u003cp>In a large skillet over medium-high heat, fry the bacon until very crispy, about 6 to 8 minutes. Drain the bacon on paper towels. Reserve the rendered bacon fat separately, allowing it to cool slightly.\u003c/p>\n\u003cp>Place the bananas, peanut butter and bourbon in a blender. Add the cooked bacon and 3 tablespoons of the reserved bacon fat and blend until smooth, about 45 seconds, scraping down the sides if necessary. Add the ice cream and pulse to incorporate into a smooth shake, about 30 seconds. If you'd like, you can also incorporate the ice cream by hand by mixing it in with a whisk or an immersion blender; this will help keep the shake in a more frozen state. Serve immediately. Transfer any extra shake to a lidded container and reserve in the freezer. Because the alcohol prevents it from completely freezing, it turns into a scoopable ice cream.\u003c/p>\n\u003cp>P.S.: It's also the birthday of another famous rocker — David Bowie. It's highly unlikely that the now 66-year-old Thin White Duke ever ingested 100,000 calories a day, as some sources have suggested Presley did \u003ca href=\"http://articles.latimes.com/1996-08-16/entertainment/ca-34669_1_elvis-graceland\">toward the end\u003c/a>. Of course, Bowie's still kicking — and rocking. As our friends at All Songs Considered note, the singer is celebrating the day by releasing a \u003ca href=\"http://www.npr.org/blogs/allsongs/2013/01/08/168855815/theres-a-brand-new-david-bowie-song\">new song\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over at Flavorwire, check out a \u003ca href=\"http://www.flavorwire.com/247387/pictures-of-david-bowie-doing-normal-stuff\">slideshow\u003c/a> of Bowie doing ordinary things, like eating airplane food, cutting his birthday cake, and more recently, food shopping.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54176\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\" alt=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" title=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" width=\"560\" class=\"size-full wp-image-54176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton and Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168871751/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Elvis Presley was better known for his music than his gourmet tastes. But he did have a famous affinity for the fried goodness of the American South — and he had the waistline to prove it.\u003c/p>\n\u003cp>In honor of what would have been the King of Rock 'n' Roll's 78th birthday, let's take a look at some of his legendary eating habits.\u003c/p>\n\u003cp>His famously beloved fried peanut butter and banana sandwiches — or \"peanut butter and 'nanner sandwiches,\" according to \u003cem>Are You Hungry Tonight,\u003c/em> a cookbook of his favorite recipes — were basically peanut butter and sliced banana between two pieces of white bread, fried in butter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Butter seems to have been a frequent part of Presley's diet, contributing to his weight gain before his untimely demise at age 42 in 1977. By that time, \"Elvis had long been gobbling drugs and fatty foods,\" Graeme Wood writes over at the now-defunct The Daily. \"But his romance with saturated fat reached a sort of point-of-no-return 18 months before the end, on a chilly night that started at Graceland, his estate in Memphis, Tenn.\"\u003c/p>\n\u003cp>Wood recounts \u003ca href=\"http://www.thedaily.com/page/2011/05/28/052811-opinions-history-elvis-sandwich-wood-1-4/\">the story\u003c/a> of Presley's famous flight to Denver one night to get a sandwich that topped even his old familiar favorite. One night in 1976, the King started reminiscing about Fool's Gold Loaf, a sandwich he'd once eaten at the Colorado Mine Company in Denver. It cost $49.95 at the time — $189 in today's dollars, Wood says.\u003c/p>\n\u003cp>Apparently, Presley's craving was so intense that he and his entourage jumped on his private plane and jetted off for the two-hour ride to Denver — a midnight junk food run that totaled $16,000, says Wood.\u003c/p>\n\u003cp>As for the calorie count involved, estimates vary: Wood says 8,000 but some estimates have run as high as \u003ca href=\"http://newyork.grubstreet.com/2008/04/ifc_center_brings_42000calorie.html\">42,000\u003c/a>! Here's the recipe:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Take a whole loaf of Italian bread and slice it lengthwise. Hollow it out and slather it with margarine. Then add a whole jar of jelly and a whole jar of creamy peanut butter, creating two large boats of PB&J. Finally, add a whole pound of fried bacon. Before adding the bacon, dab away the grease on paper towels (presumably to avoid adding unnecessary fat and rendering the sandwich disgusting). Then reunite the sandwich halves, deep-fry, and serve.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Far be it from us to advocate anyone eat like Presley (as we've told you before, all that \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">bacon\u003c/a> could be the death of you). Still, those curious about the King's other culinary ways can dive into \u003ca href=\"http://today.msnbc.msn.com/id/38600144/ns/today-food/t/eat-king-keep-tums-handy/#.UOxHZ-SCm3M\">these recipes\u003c/a> from the authorized cookbook, \u003cem>Graceland's Table: Recipes Fit for the King of Rock and Roll.\u003c/em>\u003c/p>\n\u003cp>Or you could try a modern interpretation of Elvis' immortal beloved snack — The Elvis Presley Milkshake, from Charleston, S.C.-based chef Sean Brock.\u003c/p>\n\u003cp>Every January 8\u003csup>th\u003c/sup>, Brock works peanut butter and banana into the menu at his restaurants. One year, as he was serving cheeseburgers to his staff, the idea of a milkshake hit him. \"[I]t was kind of weird, especially with the bacon in the milkshake, but it turned out to be delicious,\" Brock says. Listen to \u003cem>All Things Considered\u003c/em>'s story later for more details, but here's the recipe if you just can't wait.\u003c/p>\n\u003cp>\u003cstrong>Sean Brock's Elvis Presley Milkshake\u003c/strong>\u003c/p>\n\u003cp>From\u003cem> \u003c/em>\u003cem>Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants\u003c/em>\u003c/p>\n\u003cp>Serves 4 to 6\u003c/p>\n\u003cp>5 thick-cut strips of smoked bacon\u003c/p>\n\u003cp>2 very ripe bananas\u003c/p>\n\u003cp>1/2 cup smooth peanut butter\u003c/p>\n\u003cp>1/4 cup Buffalo Trace bourbon\u003c/p>\n\u003cp>3 cups vanilla ice cream, softened slightly\u003c/p>\n\u003cp>3 tablespoons of bacon fat, cooled\u003c/p>\n\u003cp>In a large skillet over medium-high heat, fry the bacon until very crispy, about 6 to 8 minutes. Drain the bacon on paper towels. Reserve the rendered bacon fat separately, allowing it to cool slightly.\u003c/p>\n\u003cp>Place the bananas, peanut butter and bourbon in a blender. Add the cooked bacon and 3 tablespoons of the reserved bacon fat and blend until smooth, about 45 seconds, scraping down the sides if necessary. Add the ice cream and pulse to incorporate into a smooth shake, about 30 seconds. If you'd like, you can also incorporate the ice cream by hand by mixing it in with a whisk or an immersion blender; this will help keep the shake in a more frozen state. Serve immediately. Transfer any extra shake to a lidded container and reserve in the freezer. Because the alcohol prevents it from completely freezing, it turns into a scoopable ice cream.\u003c/p>\n\u003cp>P.S.: It's also the birthday of another famous rocker — David Bowie. It's highly unlikely that the now 66-year-old Thin White Duke ever ingested 100,000 calories a day, as some sources have suggested Presley did \u003ca href=\"http://articles.latimes.com/1996-08-16/entertainment/ca-34669_1_elvis-graceland\">toward the end\u003c/a>. Of course, Bowie's still kicking — and rocking. As our friends at All Songs Considered note, the singer is celebrating the day by releasing a \u003ca href=\"http://www.npr.org/blogs/allsongs/2013/01/08/168855815/theres-a-brand-new-david-bowie-song\">new song\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over at Flavorwire, check out a \u003ca href=\"http://www.flavorwire.com/247387/pictures-of-david-bowie-doing-normal-stuff\">slideshow\u003c/a> of Bowie doing ordinary things, like eating airplane food, cutting his birthday cake, and more recently, food shopping.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Downton Abbey, Season Three: Are You Ready to (Tea) Party? ",
"title": "Downton Abbey, Season Three: Are You Ready to (Tea) Party? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey700.jpg\" alt=\"Downton Abbey Season 3\" title=\"Downton Abbey Season 3\" width=\"700\" height=\"769\" class=\"alignnone size-full wp-image-54095\">\u003c/a>\u003c/p>\n\u003cp>Finally, Downton Abbey fans, it's time for \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/classic/downtonabbey3.html\">Season 3\u003c/a>, when the gloves come off and these tea partiers get ready to rumble!\u003c/p>\n\u003cp>Well, not exactly. But, having seen a preview of episode one on Saturday morning as part of a \u003ca href=\"http://www.kqed.org/support/\">KQED members'\u003c/a> special event, we can promise that the quips, especially from Maggie Smith's Dowager Countess, come thick and fast. Even Cora gets in a few snappy lines, and Michelle Dockery's Lady Mary continues with her martini-dry asides. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ZevgdSyxlZo\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>We won't spoil your fun, except to say that yes, this episode is even more madly soap-opera-ish than its predecessors (excluding, of course, the Titanic/amnesia/will-the-real-Patrick-Crawley-please-stand-up plot line of last season), with dire situations set up and then (mostly) snappily resolved in the time it takes to boil a kettle. Still, plenty of questions remain for loyal fans to ponder. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Will the steadfast Anna channel her inner \u003ca href=\"http://www.shoppbs.org/product/index.jsp?productId=4152324\">Lord Peter Wimsey\u003c/a> and prove that Vera framed Bates to take the fall for her suicide? Will bold flirtation (kisses on the cheek! encouragement to sit near the family pew at Mary and Matthew's wedding! By Snookie, where will it end?) on the part of always-a-bridesmaid Lady Edith convince the aged, war-wounded Lord Strallan to finally give her a go? Will Sybil and her Irish firebrand husband return from Dublin, and will the rest of the Crawleys ever get used to calling him Tom (like an equal), and not Branson (like a servant)? Whose future will the nefarious O'Brian ruin next? And what lies ahead for everyone's favorite kitchen maid, the conscience-stricken, underappreciated Daisy?\u003c/p>\n\u003cp>(Keep an eye out, too, for some new faces below stairs: after all, as Amanda Dobbins writes, \u003ca href=\"http://www.vulture.com/2012/03/meet-downton-abbeys-new-maids-and-footmen.html\">\"Tea trays and dead Turkish diplomats do not carry themselves!\"\u003c/a>)\u003c/p>\n\u003cdiv align=\"center\">\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-martha-maclaine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-martha-maclaine1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Shirley Maclaine as Martha Levinson\" title=\"Downton Abbey Season 3 - Shirley Maclaine as Martha Levinson\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54097\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episodesmith1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episodesmith1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Maggie Smith as Violet Crawley with Michelle Dockery as Lady Mary Crawley\" title=\"Downton Abbey Season 3 - Maggie Smith as Violet Crawley with Michelle Dockery as Lady Mary Crawley\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episode1kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episode1kitchen1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Sophie McShera as Daisy Mason Assistant Cook\" title=\"Downton Abbey Season 3 -Sophie McShera as Daisy Mason Assistant Cook\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54096\">\u003c/a>\u003c/div>\n\n\u003cp>As the Crawleys and their servants well know, even the most difficult of situations--midnight elopements, deadly flu epidemics, the wrong shirt--can be smoothed over with a good, strong cup of tea and its accompanying treats. On Saturday, KQED followed suit, offering members who came down to the studios in the cold, rainy, appropriately English weather a Downton-worthy spread of croissants, fruit scones, fresh fruit, frittata squares, and tiny, crustless smoked-salmon and cucumber tea sandwiches, although we hardly think Mrs. Patmore--or even Cousin Isobel--would have countenanced the paper cups and tea bags standing in for the show's Spode and Darjeeling. But there were hats aplenty, and no one could resist the chance to snap a photo alongside the life-sized photo-mural of the full cast. \u003c/p>\n\u003cp>So if you haven't invited a bunch of Downton Abbey-loving friends over for a Sunday night viewing party, you should, since yesterday's event proved that it's a lot more fun to watch such a sweeping, soapy costume drama when you've got like-minded fans to gasp and giggle with. \u003c/p>\n\u003cp>Need some inspiration for the menu for \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=17336\">Season 3\u003c/a>? You can check out \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">KQED's Downtown Abbey page\u003c/a>, with appropriate recipes for scones, Coronation Chicken, bread and butter pudding and more, or face the drama with a strong cocktail like \u003ca href=\"http://www.thekitchn.com/downton-abbey-cocktail-recipe-the-mr-bates-bittersweet-cocktail-the-10-minute-happy-hour-182236\">The Bittersweet Mr. Bates\u003c/a>. \u003c/p>\n\u003cp>You can plan your menu for downstairs (\"That treacle tart hit the spot, thank you, Mrs. Patmore\") or upstairs (\"Oh no, Robert, those cocktails look too exciting for so early in the evening\"). Talking about the making of the original \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/upstairsdownstairs/tribute.html\">Upstairs Downstairs\u003c/a>, the hit BBC series from the 1970s that set the stage for \"big house\" dramas like Downton Abbey, creator and lead actress Jean Marsh, who played head house parlormaid Rose, said the actors \"in service\" had it much better than their betters upstairs, at least when it came to food on the set:\u003c/p>\n\u003cblockquote>\u003cp>\"We had lovely, untidy, real brown loaves and socking great big lumps of cheese, real Cheddar, big slabs of butter...eggs and bacon cooked by Angela Badley [who played the cook, Mrs. Bridges] on the set. And the poor upstairs people had grouse that had gone off and all their food was painted with glycerin to make to look good, and it was sitting around forever. They'd come onto our set and say 'Can we have some bread and cheese?' and we'd say 'No, go away, it's ours, be off with you!'\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/vintage-tea-party-cover-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/vintage-tea-party-cover-sm-231x300.jpg\" alt=\"\" title=\"vintage-tea-party-cover-sm\" width=\"231\" height=\"300\" class=\"alignleft size-medium wp-image-54093\">\u003c/a>Looking for something a little more exciting than just Earl Gray and scones? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/184533647X/kqedorg-20\">The Vintage Tea Party Book\u003c/a> by sassy (and proudly British) Angel Adoree also provides many delectable but easy recipes along with stylish inspiration for outfits and tables settings. You can find it at \u003ca href=\"http://www.lovejoystearoom.com/Retail/retail.html\">Lovejoy's Attic\u003c/a>, a charming little shop overflowing with teacups, lacy tablecloths, and tea-related accoutrements that's just across the street from Lovejoy's Tearoom in Noe Valley. (Don't miss the tearoom's recipe for its popular \u003ca href=\"http://blogs.kqed.org/checkplease/2011/07/07/lovejoys-tea-room-recipe/\">Pear and Stilton Tea Sandwiches\u003c/a>). While Adoree's vintage style is a few decades more modern (she focuses mostly on the 1940s and 50s), her whimsical charm and eye for detail make this book a fun find for anyone who loves a good tea party. Adoree, who runs \u003ca href=\"http://www.vintagepatisserie.co.uk\">Vintage Patisserie\u003c/a>, a creative, vintage-themed event-planning business, knows her egg coddlers from her fascinators, and believes that a good tea party is a perfect festivity at any time, no matter if the clock calls for breakfast or a midnight feast.\u003c/p>\n\u003cp>Then, of course, there's always \u003ca href=\"http://www.britishfoodinamerica.com/A-VictoEdwardian-Number/the-critical/A-review-of-Edwardian-Glamour-Cooking-Without-Tears/#.UOm6fYnjn9d\">Edwardian Glamour Cooking Without Tears\u003c/a>, a fabulously eccentric cookbook/manifesto published in 1960 by Oswell Blakeston, the pseudonym for English writer, editor, and filmmaker Henry Joseph Hasslacher (1907-1985), who would have been just a few years younger than the fictional Crawley sisters. With recipes for potted pheasant, crab in aspic, molds, galantines, rissoles and souffles galore, Mrs. Patmore would feel right at home. While the book is long out of print, it can be found on the shelves of the \u003ca href=\"http://www.sfpl.org\">San Francisco Public Library\u003c/a>. \u003c/p>\n\u003cp>\u003cem>If you've got some delicious ideas to go with the premiere of Season 3, let us know in the comments section below. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/masterpiecepbs\">@MasterpiecePBS\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/masterpiecepbs\">Masterpiece PBS\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/-1RjZiHK6X8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Related Interviews and Recaps:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=113555\">Interview: Lesley Nicol, Mrs. Patmore (Cook) from 'Downton Abbey'\u003c/a> by Lizzy Acker, KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=114031\">Downton Abbey Recap: The Americans, Or Thomas, Stole The Subtext Season 3, Episode 1 (SPOILER ALERT)\u003c/a> by Lizzy Acker, KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/01/07/166979868/julian-fellowes-on-the-rules-of-downton\">Julian Fellowes On The Rules Of 'Downton' (creator of TV series)\u003c/a> Fresh Air, WHYY\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "The gloves come off and these tea partiers are ready to rumble, as Season 3 of Downton Abbey premieres on PBS tonight at 9pm. Find tasty food and drink suggestions for your viewing parties. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey700.jpg\" alt=\"Downton Abbey Season 3\" title=\"Downton Abbey Season 3\" width=\"700\" height=\"769\" class=\"alignnone size-full wp-image-54095\">\u003c/a>\u003c/p>\n\u003cp>Finally, Downton Abbey fans, it's time for \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/classic/downtonabbey3.html\">Season 3\u003c/a>, when the gloves come off and these tea partiers get ready to rumble!\u003c/p>\n\u003cp>Well, not exactly. But, having seen a preview of episode one on Saturday morning as part of a \u003ca href=\"http://www.kqed.org/support/\">KQED members'\u003c/a> special event, we can promise that the quips, especially from Maggie Smith's Dowager Countess, come thick and fast. Even Cora gets in a few snappy lines, and Michelle Dockery's Lady Mary continues with her martini-dry asides. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ZevgdSyxlZo\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>We won't spoil your fun, except to say that yes, this episode is even more madly soap-opera-ish than its predecessors (excluding, of course, the Titanic/amnesia/will-the-real-Patrick-Crawley-please-stand-up plot line of last season), with dire situations set up and then (mostly) snappily resolved in the time it takes to boil a kettle. Still, plenty of questions remain for loyal fans to ponder. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Will the steadfast Anna channel her inner \u003ca href=\"http://www.shoppbs.org/product/index.jsp?productId=4152324\">Lord Peter Wimsey\u003c/a> and prove that Vera framed Bates to take the fall for her suicide? Will bold flirtation (kisses on the cheek! encouragement to sit near the family pew at Mary and Matthew's wedding! By Snookie, where will it end?) on the part of always-a-bridesmaid Lady Edith convince the aged, war-wounded Lord Strallan to finally give her a go? Will Sybil and her Irish firebrand husband return from Dublin, and will the rest of the Crawleys ever get used to calling him Tom (like an equal), and not Branson (like a servant)? Whose future will the nefarious O'Brian ruin next? And what lies ahead for everyone's favorite kitchen maid, the conscience-stricken, underappreciated Daisy?\u003c/p>\n\u003cp>(Keep an eye out, too, for some new faces below stairs: after all, as Amanda Dobbins writes, \u003ca href=\"http://www.vulture.com/2012/03/meet-downton-abbeys-new-maids-and-footmen.html\">\"Tea trays and dead Turkish diplomats do not carry themselves!\"\u003c/a>)\u003c/p>\n\u003cdiv align=\"center\">\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-martha-maclaine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-martha-maclaine1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Shirley Maclaine as Martha Levinson\" title=\"Downton Abbey Season 3 - Shirley Maclaine as Martha Levinson\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54097\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episodesmith1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episodesmith1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Maggie Smith as Violet Crawley with Michelle Dockery as Lady Mary Crawley\" title=\"Downton Abbey Season 3 - Maggie Smith as Violet Crawley with Michelle Dockery as Lady Mary Crawley\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episode1kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/downtonabbey3-episode1kitchen1000-150x150.jpg\" alt=\"Downton Abbey Season 3 - Sophie McShera as Daisy Mason Assistant Cook\" title=\"Downton Abbey Season 3 -Sophie McShera as Daisy Mason Assistant Cook\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54096\">\u003c/a>\u003c/div>\n\n\u003cp>As the Crawleys and their servants well know, even the most difficult of situations--midnight elopements, deadly flu epidemics, the wrong shirt--can be smoothed over with a good, strong cup of tea and its accompanying treats. On Saturday, KQED followed suit, offering members who came down to the studios in the cold, rainy, appropriately English weather a Downton-worthy spread of croissants, fruit scones, fresh fruit, frittata squares, and tiny, crustless smoked-salmon and cucumber tea sandwiches, although we hardly think Mrs. Patmore--or even Cousin Isobel--would have countenanced the paper cups and tea bags standing in for the show's Spode and Darjeeling. But there were hats aplenty, and no one could resist the chance to snap a photo alongside the life-sized photo-mural of the full cast. \u003c/p>\n\u003cp>So if you haven't invited a bunch of Downton Abbey-loving friends over for a Sunday night viewing party, you should, since yesterday's event proved that it's a lot more fun to watch such a sweeping, soapy costume drama when you've got like-minded fans to gasp and giggle with. \u003c/p>\n\u003cp>Need some inspiration for the menu for \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=17336\">Season 3\u003c/a>? You can check out \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">KQED's Downtown Abbey page\u003c/a>, with appropriate recipes for scones, Coronation Chicken, bread and butter pudding and more, or face the drama with a strong cocktail like \u003ca href=\"http://www.thekitchn.com/downton-abbey-cocktail-recipe-the-mr-bates-bittersweet-cocktail-the-10-minute-happy-hour-182236\">The Bittersweet Mr. Bates\u003c/a>. \u003c/p>\n\u003cp>You can plan your menu for downstairs (\"That treacle tart hit the spot, thank you, Mrs. Patmore\") or upstairs (\"Oh no, Robert, those cocktails look too exciting for so early in the evening\"). Talking about the making of the original \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/upstairsdownstairs/tribute.html\">Upstairs Downstairs\u003c/a>, the hit BBC series from the 1970s that set the stage for \"big house\" dramas like Downton Abbey, creator and lead actress Jean Marsh, who played head house parlormaid Rose, said the actors \"in service\" had it much better than their betters upstairs, at least when it came to food on the set:\u003c/p>\n\u003cblockquote>\u003cp>\"We had lovely, untidy, real brown loaves and socking great big lumps of cheese, real Cheddar, big slabs of butter...eggs and bacon cooked by Angela Badley [who played the cook, Mrs. Bridges] on the set. And the poor upstairs people had grouse that had gone off and all their food was painted with glycerin to make to look good, and it was sitting around forever. They'd come onto our set and say 'Can we have some bread and cheese?' and we'd say 'No, go away, it's ours, be off with you!'\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/vintage-tea-party-cover-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/vintage-tea-party-cover-sm-231x300.jpg\" alt=\"\" title=\"vintage-tea-party-cover-sm\" width=\"231\" height=\"300\" class=\"alignleft size-medium wp-image-54093\">\u003c/a>Looking for something a little more exciting than just Earl Gray and scones? \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/184533647X/kqedorg-20\">The Vintage Tea Party Book\u003c/a> by sassy (and proudly British) Angel Adoree also provides many delectable but easy recipes along with stylish inspiration for outfits and tables settings. You can find it at \u003ca href=\"http://www.lovejoystearoom.com/Retail/retail.html\">Lovejoy's Attic\u003c/a>, a charming little shop overflowing with teacups, lacy tablecloths, and tea-related accoutrements that's just across the street from Lovejoy's Tearoom in Noe Valley. (Don't miss the tearoom's recipe for its popular \u003ca href=\"http://blogs.kqed.org/checkplease/2011/07/07/lovejoys-tea-room-recipe/\">Pear and Stilton Tea Sandwiches\u003c/a>). While Adoree's vintage style is a few decades more modern (she focuses mostly on the 1940s and 50s), her whimsical charm and eye for detail make this book a fun find for anyone who loves a good tea party. Adoree, who runs \u003ca href=\"http://www.vintagepatisserie.co.uk\">Vintage Patisserie\u003c/a>, a creative, vintage-themed event-planning business, knows her egg coddlers from her fascinators, and believes that a good tea party is a perfect festivity at any time, no matter if the clock calls for breakfast or a midnight feast.\u003c/p>\n\u003cp>Then, of course, there's always \u003ca href=\"http://www.britishfoodinamerica.com/A-VictoEdwardian-Number/the-critical/A-review-of-Edwardian-Glamour-Cooking-Without-Tears/#.UOm6fYnjn9d\">Edwardian Glamour Cooking Without Tears\u003c/a>, a fabulously eccentric cookbook/manifesto published in 1960 by Oswell Blakeston, the pseudonym for English writer, editor, and filmmaker Henry Joseph Hasslacher (1907-1985), who would have been just a few years younger than the fictional Crawley sisters. With recipes for potted pheasant, crab in aspic, molds, galantines, rissoles and souffles galore, Mrs. Patmore would feel right at home. While the book is long out of print, it can be found on the shelves of the \u003ca href=\"http://www.sfpl.org\">San Francisco Public Library\u003c/a>. \u003c/p>\n\u003cp>\u003cem>If you've got some delicious ideas to go with the premiere of Season 3, let us know in the comments section below. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/masterpiecepbs\">@MasterpiecePBS\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/masterpiecepbs\">Masterpiece PBS\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"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",
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"source": "American Public Media"
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"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.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"source": "PRI"
},
"link": "/radio/program/pri-the-world",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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